The Red Cloud chief., 1881-02-17
HONE. FARM AND GARDEN.


TrHxxrs should pos - fed says an
Authority, for twenty -tsar hOars prs
viou. 10 killing.
To HEixs . horse into good contistoa
as rapiiIg as possible, feed wheat br>n
dry tares times ada; giving foar quarts
a. sArh feed Give forr quarts o. oAis
also n morning And rggn. and %
guar uf corn with the bran A. rooa.
With clean timothy hay OF Ca ssras
free from dust
rHrrsgfxu Pros FIR yoR BEEAK-
,sr.-Take psgs' feet tha kars ~sn
boilsi rerr tender snd sAl,s6 sad have
become cold. CT: tAssn IL iHo, roI
them In batter (.ueh as you n.ze- 80
pancakes or fritfersl; FRY in hot lard.
with Close Id. until brown; inru them
- you would sakssL Serve ~hfle hot
NicxsL ON SrOyEs-This 10 an Ell
,~ilent recipe. which | have u.si . bong
tiu;e for cleanirg silver. srd II scalt,
I think. be equally good 20: e'e1ntrg
the nickel irimmings on stoves; Pre-
pared chalk. ounce; alcohol. four
sunces: aqua Ammonia (scak) four
ounces. Spent ammonia maj DO Oh
.ainsi 81 = photographer. Tut these
ingredients into = bottle With giAss
ropper. and shsk. vel beiore us,ns.-
Cor. y. J. Tn5sAe.
CoLp MEATS Of q Kind a he uiats
vev relishfui IN this way; Cut OF
scrspe ali the nest csrsfuily from the
bones; chop hne. adding . small crsoa
when chopping. pepper and salt as
needed Put two tabiespoonfuls VI but
ter into = saucepan with two table
s~poonfuls Of broth OF stock. set u
over the ire. and n sDnn ss hot have
ready some slices of nicely Drowned
and buttered toast; break over the
meat two or three eggs. stir al quickly
together. and pour over the toast Gar
nish with parsley. II liked. and serve
hot IL quickly done, and eaten ~
loon az served. this will he found de-
licious.
Mink SoUP.-wash. pare. slice and
parboii one pound Of potatoes; pour
away the wafer; skin and scald two
onions; chop them; place the potatoes.
onions. one teaspOonful 81 salt and half
q teaspoontul Of pepper in a ste pan.
with one quart OF cold water; bring Ia
q boil. and boil TIL quite soi, tabout a
haif-hourl; crush the potatoes anu
onions with a spoon I'LL smooth. add
n quart of new milk and n ounce
of crushed sage; stir continually tail II
boils, then boil for ten minutes. This
soup MAJ be made richer by adding
one ounce Of butter or dripping Ia the
quart of GOLD water; also by putting q
yelk Of An egg. well beaten, into the
turcen, and mixing the cooked soup
Slowly Nth It. The soup must be Oh
the boil, or tho egg will curdle.
COOP COMPANY says: "Some ara
disposed To escape the drudgery Of the
farm. as they call il. and get a living At
some other business. This We think is
n mistaken notion. Taking the year
through. the working hours OF Il man
on a farm are no longer than those ~
the section hand IN a railway. or the
artisan in a shop, who has his gar
den to hoe befotc. Breakfast and after
supper. The busy lawyer and doctor.
in average practice. work longer and
harder than the farmer. The grocer
and the editor and the book-keeper
each sees less OF his children in their
waking hours than the farmer who
sometimes envies them their easy
life. Moreover. within a few years.
labor-saving implements have wrought
a wonderful change in almost every
feature Of farm work.
PICKLE FOR PoRK AND BEEr.-An
excellent pickle for sailing meat il
made Is follows: To one gallon of VA
ter take one and a half pounds of salt.
half a pound of brown sugar. and half
an ounce of s~altpeter; boil these until
no more scum rises. and skim the
liquor as this rises until the pickle is
clear; pour ii into a tub to cool Keep
the meat two days before packing il,
and rub it with a quantity of the above
mixture. finely powdered. twelve hours
before leaving it to drain; then pack
closely in the barrel or tub. sprinkling
each LAYER with more of the powdered
mixture. and turn on the pickle cold.
When the meat is used the pickle NAV
be boiled. SKINNED. strained ard kept
for another season. The pork-packcrs
thus keep their pickle from year to
year. and preserve 1t with great care,
knowing that il improves with az.
and the simple addition Of more sat,
etc.