Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1881-11-18
Secure Good Seeds.

So far as possible, farmers should
save their own seeds and not only avoid
the expense Of buying. but secure seed
of good quality and true to name. The
seed which ripens earliest should be
secured, and vegetables and flowers
when seeding should NOT be neglected
and allowed to be blown about upon
the ground, and drenched and injured
by raics. Such plants should be staked
and carefully tied up. The earliest
and best developed cucumhers, squash
es, melons, ETC., should be selected for
their seeds, and these seeds are best
preserved by remaining in the old
cucumbers. ETC., through the winter
and kept in dry place secure from
rats and mice. The best place to pre-
serve turnip. cabbage, and in fact all
seeds. is in the mother shell. The
farmer we'll knows that his unshelled
corn. peas. beans, ETC., always come up
hest. Cut the stalks when the seeds
are sufficiently ripe and tie them in
lunches, then put paper around the
tops, secured by string, to catch any
seeds that may fall out OF the bolls or
pods. and hang them up in secure
place until wanted in the spring.
There is no reason Why, under such cir
cumstances, every perfect seed should
not terminate, and the germs will be
healthy and strong. The best and
earliest ears of corn should be selected
for seed, and to insure this, they should
be selected while the corn is still
Standing. Go through the field and
look out for the long ears, we'll filed
out. and when the husks begin to
whitsh, gather them, pull back the
husks andbraid them into traces which
hang in . dry place. By carefully fol-
lowing ont this plan through series of
years. the same variety of corn will
ripen earlier, an important advantage
in localities subject to early tfrosts. 1t
requires time and care to look out for
these things. bpt i is time we'll spent
and labor that psys.-IMaine Farmer.
NooDLE soup:-Two eggs mixed
with -four, and a little salt; roll it out
like pie crust. only make it thin as pos
sible; set away till dried a little; when
ready for soup roll the. crust oil up
with the hands and cut il into very thin
slices from Che end, which pun out so
they seem like string. Hsvo some
milk. With pepper, salt aud butter
heating, into which drop the strings of
noodle; then let them boil up about
five minutes. when they will be done.
A nice addition would DO some green
corn of the cob. boiled up in the milk.
STFwED PoTAroEs.-Peel and cut the
potatoes into dice. Lly in cold water
half an hour; then put over the fire in
enough hot sailed water to cover them
very we'll. Stew until tender; turn off
nearly all the water. and add cup of
hot milk in which have been melted
teaspeonfol Of butter and teaspoonful
OF hour previously wet up with cold
water. Cook five minutes, and stir in
q tesspoonful of finely minced parsley.
In one minute more, serve in deep
TOMATO MgsrARD.-One peck OF ripe
tomatoes; boil with two onions, six red
peppers. four cloves of-garlic, for one
hour; then add half pint or half
pound Of salt, three tablespoonfuls Of
black pepper, half ounce ginger, half
ounce allspica. half ounce of mace. half
ounce Of cloves; then boil again for one
hour longer. and when cold add one
pint Of vinegar and . quarter pound of
mustard; and if you like, it very hot, a
tablespoonful of cayenne.
CHILL sAucE.-Twelve large ripe to-
matoes, six green peppers. one large
onion; chop all fine together; add one
teaspoonful Of salt, one seaspooaful of
ginger, one of cinnomon, one of all.
spice, one Of cloves, one tablespoonful
of auQaY. tvo cnna of vineoar. boil