Rensselaer Union, Volume 8, Number 47, Rensselaer, Jasper County, 10 August 1876 — HOME, FARM AND GARDEN. [ARTICLE]

HOME, FARM AND GARDEN.

—Tube rose is no roee, but the tuberous palianth ( palianthe * tub&rota). —Bicarbonate of soda, dissolved in water, used as a lotion, will remove prickly heat. —To get a fish bone out of the throat—swallow an egg, raw. It will be almost certain to take the bone with it. —To clean light-colored kid gloves dip them in camphcne (which Is made of two parts alcohol and one part turpentine), and squeeze them lightly in the hand, then turn them, and iiang them outdoors to dry —Those who are likely to have a deficiency of hay or fodder, caused by floods, or any other cause, can now sow corn on any idle land, and raise a profitable crop. There are plenty of such places in the lately flooded regions.

—lcing for Cake.—Beat the whites of two eggs to a stiff froth; mix in gradually half a pound of icing sugar till quite smooth. Lay the mixture evenly on the cake (after baking) before it is cold. Place it in a cool oven tot harden, but not long enough'to color. —To remove bugs—Take corrosive sublimate and dissolve in a bucket of water, and wasli the walls, being careful to get it in all the holes where they stay. Use about a dime’s worth of the corrosive sublimate to a bucket of water. In putting it on be careful not to get any in the eyes. I tried this in a house overrun witli bugs, and although two years have elapsed not one can be found now. —Neglects destroy farm profits. By neglecting to lock the stable door the horse was stolen; by leaving a lot of old rubbish in the yard one colt broke his leg and another got a nail in his foot; by neglecting to batten up the sheep-shed several lambs were frozen; by neglecting to kill the ticks on the sheep and the lice on the cattle, the animals ceased to thrive, lost flesh and became unprofitable. —Ooid slaw—Cut up a quantity of cabbage very fine with a sharp knife, and sprinkle upon it a teaspoonful of salt. For a large dish use two eggs, a piece of butter tpe B *ze of an egg, a half a teacup of water, and half a teacup of good vinegar. Beat the eggs, whites and yelks together, very light, add the water, vinegar and butter, and put all in a tin on the fire, stirring all the time until it is of a creamy thickness. Pour it hot over the cabbage, stir up well with a fork, and leave to cool.

—lces. —The making of ices is not at all difficult. The main point is to freeze them quickly, so that they will be smooth and firm when taken from the freezer. Lemon ice, the favorite, is made by taking the juice of six lemons and the grated peel of three, and the juice and rind of one large sweet orange. Steep all together one hour,, and then strain and add one pint of water and one pint of sugar. Stir well lintil all of the sugar is dissolved, and then freeze. If you open vour freezer three times during the operation, and stir up the contents well, it will improve the result. For orange ice, take the juice of six oranges and the grated rind of three, and the juice of two lemons, with the same proportion of sugar and water; prepare and freeze as lemon ice. Pineapple ice requires for a similar amount of sugar and water the expressed juice of one large pineapple, and the juice and grated peel of one lemon. For strawberry or raspberry ice the juice of one quart of berries, added to one pint of sugar and a half a pint of water, and The Juice of a lemon, makes a most satisfactory delicacy. But one of the most delicious ices is made by putting together the juice of one quart of red currants and a pint of red or white raspberries. To these add one and onehalf pints of sugar, and rather less than a pint of water, and freeze. Apple ice is good when made from the juice of finelyflavored ripe pippins, and the juice of pears sweetened and frozen is most delicious.