The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1881-10-28
HOME, FARM AND GARDEN.

4 large coarse cloth dipped IN salt and |
water. aud thsn wiped dry. The salt |
prevents the straw from turning yell
low.
Too many varieties Of fruit y one
81 the dangers Of the novice IN fruit
culture. For home use q variety -
well enough, but Tor market only very
few are wanted.
Puff Paste with Milk. Mix with q
spoon three .ourihs Of a pound d butter
with one pound OF Hour. then add milk
enough 70 moistcn the Whole. 50 rs TO
roll easily. DO not mold II with the
hands 1t all. or as little rs possible. and
the crust will be found much nicer made
this way than by the old methods re-
curing more labor.
Horse Radish for Winter. In the
fa;; mix the quantity wanted in the fol-
lowing proportions: A coffee cup III
grated horse radish. two tablespoonfuls
Of white sugar. = half teaspoontul Of salt
and pint and half OF cold vinegar;
bottle and seal. To make horse radish
sauce. take two tablespoonfuls Of the
above, add one dessert spoonful olive
| oil (or melted butter or creamy and one
Of prepared mustard.
Wagons need 10 be painted every
| year, especially the wheels, in which
| Ill the cracks should be well filled with
putty. Red lead and boiled linseed-o oil
make q COOL body paint for the rum.
ning-gear Of wagons. Another good
paint is asphalt varnsL mixed with oil
1 "A dark reddish brown is good color
| for WAGON wheels. as il Is pretty neal
mud color. tor nn'sning me "nee's g
waSon ~ Ia '.'' mar
iouna u''ao'7 -" ~
In boiling ham, 4 the ham y mol
required hot, let u get cold - the liquor
in which i has been boiled. A YOU
place . boiled ham on dish % ge'
cold. you will find quantity o. Jelly
has run out Of II and has got colu on
the dish. Il YOU let the ham get colo
IN is liquor, this jelly viii settle ~ the
ham. which will consequently pc Juicy
instead Of dry. % Is too often the case
with cold ham Let the vessel n which
II gets cold be uncovered. ana 4 y q
well TO take on The scum when y y not
Rice Cake With Peaches. Cook
some rice in . steamer with milk and
while it is still hot add 2 little butter
sugar and two eggs Butter plain
pudding mold. strew the butter VIII
bread-crumbs and put ~ layer o. rice
half m inch thick; then 2 layer q
peaches, and continue the alternate lay
ers Of each until the mold Is full. Bake
this for about fifteen or twenty minutes
in an oven; when done turn me caks
out Of the mold and pour into the Dot
tom Of the dish boiled custard sauce
favored with anything preferred
-Suet Pudding.--One cup finely
! choppcd suet. two-thirds cup good
II sirup. one cur sweet milk with half I
teaspconful soda dissolved in il, one
} cnp stoned raisins. one teaspoonful
cream tartar sifted with -four enough
TO make stilf batter. Boil ~ apail se
in kettle Of water. Or steam -
steamer Il preferred. two hours. ant
serve with sauce prepared - follows
One teacup sugar, butter the SIZE ~ =.
! egg. . large tablespoonful o. hour ~
! stirred together. IN TINS mixture pou
: nearly pint "a poinng WAFER ~.
cook rev minutes ana season WIZ
Q nutmeg or 70 taste.
The potato was discussed recent,
2 ne the Central New York Farmers
r Club. The fact developed in the ex
: perience Of farmers present was that
: though soil and season unqucstionabl,
2 have much to do with the flavor o
\ potatoes. the late potatoes retain thei
j flavor over winter and into spring bet
Y ter than early sorts. Prof. Robert
4 found that, under the same conditions
. small potatoes Tor seed gave the poores
n result. the middle part Of large pota
}. toes next. the seed end next. and IN
y stem end the best whole larg
y potato with single eye IS the hes
4 possible seed. More work Is needed
Y hit a bcfter croD secured. bv cultly01