The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1893-07-19

upon a SOIL that Is level, Smooth, COM
pact and of fine filth on top.
A plant may starve to death as read
lily as an animal Some men will be sur
prised to learn this, although they have
seen examples of it upon their own
farms.
The average barnyard is a place from
which much of the profit of the farm
leaks out. A movement for improved
barnyards is as much in order as is the
good roads movement
Overcrowding of the plants is a poor
way to increase the yield of any crop.
And if you are going TO thin the plants
! out do it while they are small so that
those which remain may have every
facility for growth from the start.
The same valuable substances are
taken from the soil by weeds, that we
put there at so much expense for feeding
the valuable crops. This has been prov
en- by the ANALYSIS of the ash. 1t is
not good policy to feed worthless crops.
good work upon land drainage
should be in the library Of every farmer.
A thorough understanding and applica-
ton of the principles Of drainage would
greatly increase the value and produc-
tive capacity of very many farms.
Almost all the wool which enters into
our wooden manufactures is adulterate
to some extent. This may help to "a
count for the low price of wool. as +,
certainly does for the poor quality o.
some so-called wooden goods.
1t is a great mistake to think that any
crop will take care of itself after
it is once started. Every crop
should be carefully watched. if
nothing more, until harvested In
sect pests and disease are always lying
in wait for crops that are not looked
after
Our corn crop is so slightly in excess
IF fha homo hof
small percentage usually remains for ex-
port. But that proportion often controls
the price for the whole. The govern
ment's effort to broaden the foreign
market should be continued.
Worth Knowing.
To relieve pains from bruises and pre-
vent discoloration and subsequent stiff
| ness nothing is more efficacious than
| lamentations of water as hot as can be
borne.
Strong carbolic acid is sure death to
| bedbugs. 1t is also one of the very best
| disinfectants. A bottle should be kept
/ on hand, out of reach of children, and
a few drops occasionally put down the
sink drain and in Stop jars.
| A convenient article for the sickroom
| is long, low shelf supported at either
end by broad stanchions. 1t spans the
/ invalid's lap without touching her, and
| enables her to eat, when propped up in
| bed, with the same convenience AS
though she were not deprived of dining
| room comforts.
Flatirons should De kept as far re-
| moved from the steam of cooking as
| possible. as this is what causes them to
| rust. When purchasing new ones, be
| sure and get those with movable han
dies.
A towel rack made with several arms
| fastened to a half-circular center, which
/ in f1C tons 70 fIn &c
1 ent place for drying dish towels.
| A homemade paste that can be re-
| commended in unqualified terms is made
| of two tablespOOnfuls of laundry starch
and one tablespoonful of gum arabic.
| Dissolve these in a little warm water
and pour over them about a pint of
boiling water. Stir rapidly over the fire
| for few minutes and set it aside to
! cool. When the paste is nearly cold add
| three drops of oil of cloves to keep it
from moulding or being discolored.
New Recipes.
| Boston Brown Bread.-Two cupfuls OF
| entire-wheat flour, one cupful of corn
meal, two-thirds cupful of molasses, one
| large cupful of sweet milk one cupful
| of sour milk, salt, one teaspoonful OF
soda. Steam three hours and bake one
| hour.
Ideal Gingerbread.-Ideal gingerbread
has these ingredients: One cup of but
| ter, one cup of sugar, two cups of mo-
| lasses, one cup of milk, two eggs, one
teaspooonful of soda, one teaspoonful OF
| ginger, two teaspoonfuls Of cinnamon
| and three cups of flour
| Molasses Cal1e-One cupful OF mo-
| lasses, one half cupful of boiling water
| one teaspoonful of soda Dissolved in the
| water, one large teaspoonfui of melted
| butter, one teaspoonful Of salt, one and
| three-fourths cupfuls of entire wheat
| flour teaSnOOnf1I of cir
| namOn.
Fruit Ice Cream.-Canned apricots
| fresh bananas, peaches, strawberries ol
| pineappleS make the best varieties II
using these, be careful to add sugar il
proportion to the acidity of the fruit
| and to add the fruit after it is mashed
finely, to the cream after freezing. After
adding the fruit a few turns are al
| that is necessary to thoroughly mix
fruit and cream; then pack we'll.
Tea Biscuit-Scald one pint of milk
| While hot add one tablespoonful of but
| ter. When luxewarm stir in one-hal1
of cup of yeast, one beaten egg and
one quart of flour. Beat and work unit
| smooth. Set in a warm place unit
| light. When risen work softly and roll
out gently. Cut into small biscuit, lei
rise again for thirty minutes or unit
| light, ana then bake in a quick oven
| Chocolate Cream.-Soak a box of gela-
| tine in half a pint of cold water for two
hours. Put one quart of milk in the
double boiler and place on the fire
Shave two ounces of chocolate and put
il in small pan with four tablespoon
fuls of sugar and two of boiling water
Stir over & hot fire until smooth and
glossy, and then stir into the hot milk
Beat the yolks of five eggs with half E
cupful of sugar. Add to the gelatine
and stir the mixture into the hot milk
Cook three minutes longer stirring al
he On fal from hn fro aHf
two teaspoonfuls of vanilla and hal
saltspoonful of salt. Strain and poul
into moulds that have been rinsed il
cold water; set away to harden, anC
| serve with cold cream.
| Human