The Red Cloud chief., 1881-11-17
uOSg. vARH AND GARDEN.

1t 10 row gcneraIiy believed ,hsi
apples keep better IN fpoas; OF daap
cellars thsn in dry ones
There 10 bat oos proper way al
using tea pots sad eesce pots made Of
tn. and that 10 DC empty them Alter
ever meal and wash thea oa; ihos.
ouzhly. The arsis snd salts in the tss
and coffee vii art on the tn a1i -
spoil the favor Of the beverage
A good say TO use up bits II cod
roast bs.f q Ia chop them fine and adt
about \ third o. the iaAsiity o. cracker
or bread crumbs. stir IN enough milk ~
water to roo..ten il. season well With
pepper and salt. then ruil n balls OF
firi CAKES. dip in czg and FRY in butter.
@Quince Prcserres-rare. oorc md
9rarter fnc, large ounces Lay assie
all inferior and badly shaped pieces
Cook the fruit in ale enough to SOW
or. having Irst weighed q AlloS
three-quarisrs Of \ poand ot sugar. "a
every pound .. fruit. ani aeup of water
for zach pound o. sugar. Make this
into n clear sirur. and when the fruit i
easily pierced with = straw. drain Il
from the water and put IL, while still
hpt. into the boiling strip; seal up IN
alright jars Can ounces in the same
manner. using less sugar.
-Chow-Chow Pick,e. tine peek 81
green tomatoes, two quarts of vinegar.
one cup OF sugar. hal. pint o! mustard
seed, three table spoon!uls vi pepper.
two tablespoonfuls II sal. one table.
spoonful 81 cloves. half dozen green
peppers, n dozen ot onions Chop
The tomatoes; aid salt. first n LAYER OF
tomatoes, then salt; let it stand al night
In the morning drain ofi the brine and
add the above ingredients. cutting the
green peppers and onions fine. Let Il
AL boil TIL quite tender. Put in Jars
and cover tightly.
To Stop Nose Bleed Tie Setn-
h6c AmericdH gives the following novel
plan: The best remedy for bleeding ~
the nose, rs given By Dr.. Gleason in
one Of his lectures. is in the vigorous
motion Of the jaws - If in the act Of
chewing. In the case of a child n wa4
o. paper should be placed in its mo.ih.
and the child should be instructed To
chew it hard. IL is the motion Of the
Jaws that stops the low Of blood. The
remedy is so very simple that many will
feel inclined To laugh al 1t, but & never
has been KNOW 10 fail in a single il
stance. even in very severe cases.
Tomato Catsup. -Over-ripe toma-
toes make a ilayorless catsup. They
must be in prime condition and sound.
Take two pecks Of tomatoes, slice them.
and put in a porcelain kettle; iron p Is
make black catsup; boil to 4 rulp. then
strain and pass through n sieve; then
return the juice to the kettle; add To il
two ounces Of salt. two of mace. two
tablespoonfuls of whole black pepper.
one teaspoonful Of cayenne. one-half
tablespoonful of ground cloves. six
tablcspoonfuls of ground mustard. one
quarter of "A Glove of garlic. and an
ounce Of celery-secd; boil three hours. |
When il is cooling add n tumblerful Of
strong vinegar. Put in bottles and
cork tight.
-Oph,halmia or Inflammation Of the
eyes in cattle is sometimes general
throughout a district. Ii may be caused
by some prevalent condition, such as
the weather or the presence OF pollen
in the air. which irritates the organ. or
by dust or other impurities which have
the same effect. The prope'treatmcnt
would be TO wash the eyes with some
stimulating solution TO cause them In
throw OF the offending matter; sulphale
of zinc. one dram. dissolved in a quart
of water, may be injected into the organ
with a syringe. The disease may also
be n result of catarrh resulting from
either of the above causes. in which
case the wash for the ewes may be used.
and half an ounce Of chlorate of potash
may be given daily for three or foui
days. y. Times.
To Preserve Green Crab Apples. -
Select full-grown crab apples. wash
them and cover the sides and bottom OF
your preserving kettle with grapevine
leaves. and fill it with the apples.
spreading a thick layer Of vine leaves
over it. Fill up the kettle with cold
water. and set over q slow fire; let them
simmer, but not boil. When they are
quite yellow take them out. peel off the
skins with u penknife and extract the
cores very neatly. Put them again into
the kettle with fresh vine leaves and
water. and set them owe q slow fire
do not let them boil. When they have
become green. take them out with o
skinner. weigh them and allow one
pound of sugar TO every pound OF fruit
and a scant half pint of water to every
pound. Put the sugar and water into
the kettle and let it boil until the SCUM
ceases to rise. when add the fruit and
let it boil slowly till all are trans aren't.
You may put the grated yellow rinds
and the juice of some cmons in them.
When done, spread out in large dishes
to cool, then tie them up in glass jars.
putting a piece of tissue paper
over them wet with the white of an
egg.