Rensselaer Union, Volume 8, Number 50, Rensselaer, Jasper County, 31 August 1876 — HOME, FARM AND GARDEN. [ARTICLE]

HOME, FARM AND GARDEN.

—Pickled Apples.—Three pounds of sugar, seven pounds -of apples quartered and cored, one pint of vinegar. Steam the apples till a fork will go through them readily. Then make a syrup of the sugar and vinegar and pour over them while hot. Stick a clove or two into each quarter. Very nice. —To make Green* Tomato Sauce.— Take full-grown green tomatoes, take out the stems and stew them until soft; rub them through a seive; put the pulp on the lire, seasoned with pepper, salt ana spices; add some garlic and stew all together till thick. It keeps well, and is excellent for seasoning gravies. 1 A dairyman whose attention was called to the fact of an increase in milk the days lie gave his cows salt, experimented until he decided that salt given in small quantities every day is the best way. Give salt in the morning, just before turning them out, a tablespoonful to each cow, and the flow of milk will bo considerably increased. —When obliged to work near poison ivy, wash the hands and wet the face in a strong solution of sugar Of lead, before and after working where it te, and no bad effects will follow. Only take care in using sugar of lead that there is no sore, cut, or skin off where it touches. A farmer when mowing right in the midst of poison ivy covers his hands with machine oil, and effectually prevents poisoning. If he neglects this he may be badly poisoned.— Christian Union. —The consumption of grain by hens is estimated at from one to two bushels a year per head, according to the range given the fowls; as for instance, hens having through the summer a wide range would require only one bushel, while those confined during the entire year to narrow limits would probably consume two bushels. On a general average one bushel and a half would be a sufficient allowance of com or mixed grain for one hen. In return for this outlay a good breed of fowl will, if well cared for, produce at least 175 eggs per annum. Roast Chicken. —The fowl should be well singed and freed from pin-feathers, and thoroughly drawn, by opening one side just below the breast-bone. Be sure to remove eveiything from the body of the chicken, not omitting the parts lying between the ribs, or the “soul,” wipe dry, after washing well in cold water. Then dip it for two seconds into boiling water, and at once for two seconds into ice-water. This will give it a very plump appearance. Cut the neck off close to the boay, leaving the skin longer, draw it up over the neck and tie. Also tie the legs close to the sides, having cut off the first joint. Fasten the wings to the sides with fine skewers, having first cut off the pinions. Put the gizzard, liver and heart to boil in a little water. This water is to be added to the drippings after roasting the chickens to make the gravy; also the livers chopped very fine. Make the stuffing for the chicken of bread crumbs held together with raw eggs and butter and well seasoned with thyme, pepper and salt. Forty minutes will roast a chicken with an ordinary oven.