The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1881-05-19
USEFUL AND SUGGESTIVE.

USEFUL AND SUGGESTIVE.
Washing in cool, but not excessively
cold, water, and general cleanliness,
keeps the skin healthy and the COM
plexion clear.
The leaves of the common dande-
lion are very acceptable to horses.
very beneficial effect upon the health.
and making the hair sleek and glossy.
Sweet corn is an excellent green
fodder for horses for the summer; they
eat it eagerly; when the ears are nearly
ripe it is very nutritious, and with it
horses require no grain, The only dam
ger in feeding it is that too much may
be eaten; this should be guarded
against by regulating the ration strics-
ly. Fifteen pounds at a feed is amply
sufficient.
To prevent falling off of the hair OF
horses name, or to restore the growth,
rub the skin of the part with the follow
ing mixture, viz: One pint of alcohol
and one dram of tincture of canthar-
ides. Give the horse a dose of salts,
Twelve ounces) and feed with some
wheat bran, which will allay the irrita-
ton of the skin, to which the loss Of
hair is due.-M. Y. Times.
To tan skins with the fur on, nail
smoothly to a board, Aeshy side out; re-
move all loose pieces of flesh, then rub
in as much chalk as you can; when the
chalk begins to powder and fall off, take
the skin down. fill it with fine alum,
roll it up and lay it away for two or
three days, then unroll and shake out
and the work is done. Keep, while
tanning, in dry place.
Chocolate Pudding. Soak a half
pound of gelatine with a little cold
water, put it in pan with a quarter
pound grated chocolate, one ounce SUI
gar and one pint of milk, stir till it
boils. Break the yelks of four eggs in
basin, stir with wooden spoon.
When the chocolate boils allow it to
stand one minute, then pour it on the
yelks, return to the pan, and stir till it
thickens, not letting it boil; pour into a
wet mold.
Lettuce, says Miss Corson. is excel
lent stuffed; it is we'll washed in sailed
cold water, the roots trimmed off, two
tablespoonfuls of cooked force. meat of
any kind, or chopped cold meat highly
seasoned, inclosed within the leaves,
which are bound together with tape or
strips of cloth; several heads thus pre-
pared are placed in q saucepan covered
with broth or cold gravy we'll seasoned,
and set over the fire to simmer about
five minutes; the tapes are then re-
Lo Lot L.
are served hot.
"A tempting way to serve potatoes
at this time of the year is to boil them
with plenty of salt in the water; then
when tender turn all the water off; let
the kettle stand on the top of the stove
till the potatoes are dry, mash them
until they are free from lump, add a
little sweet milk or cream, butter, pep
per and salt if this is needed, then put
the potato in the dish in which it is to
be served and set it in the oven to
brown over the top. If your potatoes
are not very sweet this is an especially
good way to cook them.
When sheep are exposed to the hot
sun and then sudden shower, or to
the hot sun with wool soaked with a
shower, they take cold, and the fire.
quent result is catarrh, with sneezing
and discharge at the nose. If not
stopped by effective remedies the in
tlammation often spreads to the lungs
and causes pneumonia or pleurisy. The
remedy is to keep the sheep in shell
tered place for few days and give a
pint of tar-water once a day. Tar
water is made by stirring tablespoon
full of pine tar in gallon of water. 1t
may be kept in jar for use, and is al
ways valuable in a flock.
1t is common practice to wrap
water vessels such as canteens in a
piece of cloth, which is kept wet for
the purpose of cooling the water. The
philosophy of this is as follows; When
evaporation occurs, the surface from
which it proceeds is reduced in tenn
perature, because an expansion of a
liquid into vapor is in course of pro-
gress. Compression causes heat, and
expansion produces cold. If little
ether, which is very volatile, is poured
on the hand and blown upon, the rapid
evaporation of the ether will cause a
feeling of GOODNESS as if ice were held
in the hand. It is the same with
water, but in a less degree. When a
canteen is covered with wet cloth, and
hung where the wind can blow upon it,
it is cooled very considerably. It is
the same thing which makes us feel
cold and chilly when our clothes are
wet.
For a delicious roll pudding, OF
"roly poly" make a crust as for bak-
ing powder biscuit, adding only an ex.
ira lump of butter. Roll the crust to
the desired size, then spread jam OF
preserve over it; put the fruit as neal
the edge as you can and yet not let il
run off the crust, then roll it up and
wrap it loosely in a clean, soft cloth
kept for the purpose--an old napkin
will answer we'll; have a needle anG
thread at hand and haste the cloth to-
gether so that it will not fall apart, bu
leave plenty of room for the crust tt
rise in. Steam it for about an hour
serve with sour sauce or sweeteneC
cream, or butter and sugar beaten to :
stiff froth. Cherries or gooseberries
are nice for the filling. but black cur.
rant jam is far better than either.
shall never forget the flowers even OF
the little stone jars out of which thi!
compound used to be taken by the dea
old English lady who taught me how tt
make this pudding, and though blacl
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