Audubon County Republican. [volume] (Audubon, Audubon Co., Iowa) 1885-1894, 1889-06-20
pecially during cold and rainy wealth

err, is to sharpen all the tools and inn
plements, SO as to, have them ready
for spring use. Give them thorough
cleaning, oil the machinery and keep
them in a dry place.
Every farmer has noticed the deteri.
Grafton of oats. The best varieties
fall back after few years and are lit.
tie better than the common oat. More
attention might be profitably given to
the seed. Two suggestions have been
made: Thrash the bundles lightly with
fail and thus get the best seed; the
other, winnow out all the light oats.
Professor Lintner suggests that Lon
don purple or Paris green may be used
flea beetle without the least danger of
the poison being retained by the ma
tured head; also, that il applied to
radishes when the seed-leaves put forth
above ground, at which time the beetle
does most damage, either poison, being
soon changed to an inert form in tn .
earth, would in all probability be harm
less when the radishes should be ready
for the table.
The management of seed potatoes is
one of the most important arts of the
potato grower. The chief point is to
prevent them from sprouting, and for
this purpose n low temperature as near
TO the freezing point as possible with
out touching it is desirable. Nearly
everywhere farmers find that the late
varieties of potatoes are more produc-
tive than the early ones. Is not this
partly due to the fact that early varie-
ties have been injured by sprouting,
while late varieties are less liable to
this injury?
The Household.
CREAM SAGo PUDDING three
large tablespoonfuls OF sago in water
over night. 1t will then require but
three-quarters Of an hour to prepare
and cook it for dinner. In the morn.
ing put the sage into II quart of boil
ing milk and boil half an hour. Beat
the yolks OF four eggs with three.
quarters of cup of sugar, add to ii
three tablespoonfuls OF grated cocoa.
nut, stir it in and boil ten minutes
longer 1t is best to boil it over
water, and sage should have quarter
of tablespoonful OF salt added TO it.
When done, pour into pudding dish;
beat the whites of the four eggs to a
stiff froth, stir in three tablespOonfuls
of fine sugar and spread over the tor
OF the pudding; sprinkle lightly with
cocoanut and set in the oven till it is /;
pale straw color.
A PRETTY APRON. make YER,
dressy apron allow few inches o
cheese cloth plain below the belt, then
put in an insertion OF torchon lace
then piece of cheese cloth with
threads drawn out to make what il
known as Mexican work. Continue in
this way until the apron is long
enough and then fill with lace Il
match the insertion. Run ribbon
through the open work and use ribbon
of the same shade for strings to th,
apron. A lovely apron made in thi
way was of black lace insertion ant
open work black bunting. The ribbon
was old gold and the apron one of tn,
| prettiest things / ever saw.
Snow PUDDING.-Soak5 cup of ric,
in water 90 minutes, drain, pour OF
boiling water, cook briskly on top o
the stove in basin for 25 minutes, add
ing more hot water il needed, AM
shaking occasionally. Then havin
the rice quite dry, turn in cup hal
full of sugar, filled with sweet milk ant
containing pinch of salt. Cook til
the whole is a thick paste, or abou
fifteen minutes. Turn into puddin,
dish, and pour over the top the follow
ing cream: White Of l large or two
small eggs beaten stiff, 2 tablespoonful
powdered sugar and a teaspoonfu
lemon essence then added and heater
in, and last 6 teaspoonfuls sweet cream
stirred in. Set the pudding in the owe
long enough to harden this cream
When done, dot the top with Jumps o
jelly. Good either cold or warm, ap
petiZing and artistic.