Rensselaer Union, Volume 10, Number 36, Rensselaer, Jasper County, 23 May 1878 — HOME, FARM AND GARDEN. [ARTICLE]

HOME, FARM AND GARDEN.

—Hoe oabbago plants when the dew is on, but beans when they are dry. —Bome dooryards look us though struck by a Western tornado which had proved too much for it. •v-Bees require no outlay for wintering in shape of food. Thoy cost only care.. They often make very profitable returns. More attention Should, be given to the production of honey. —A good start is the main thing on the farm in the spring. The ground well plowed and thoroughly harrowed; good seed, planted in time, and then followed closely with tho harrow, and there is a good start . —lowa Stale Register.

—Some varieties of llowers, the fuchsia for instance, thrive best if the roots draw what water they need from the saucer, instead of being forced to •take what is poured on from above, and to be sprinkled should bo laid down on the side. —Detroit Free Press. —Horse Radish.—A little horse-rad-ish taken with meat is a stimulant to digestion and by no means unwholesome. It is also excellent in small quantities for cattle, cut up fine and mixed with potatoes or a little Indian willlceep off disease in animals." —Fine Egg .Pudding.—One quart sweetmilk, five eggs, five tablespoonfuls flour (slightly rounded), butter size of a small walnut; bake a few moments in a moderate oVen, stirring a little at first to prevent tho flour settling to tho bottom; should be very light and delicate when done; to be eaten with sugar and cream; flavored as you like.

—Very good cheese Is made of potatoes in Saxony. The potatoes aro boiled, reduced to pulp, salted and mixed with sour milk, when all is kneaded together and left for a few days. After this the substance is again kneaded and placed in little baskets to dry. This cheese will keep and is not likely to become inhabited.— Prairie Farmer. —Milwaukee cup molasses, three-fourths cup suet, or butter size of an egg, one cup sweet milk, three cups flour, one even teaspoon soda, one cup raisins, ono heaping teaspoon cinnamon, two eggs, one heaping teaspoon cloves; steam two hours;, can be made some time before needed, and then put into a steamer ami steamed when required for use. —Fried Potatoes with Eggs.—Slice cold boiled potatoes and fry in good buttdr until brown; beat up one or two eggs and stir into them just as you dish them for table. Do not leave them a moment on the fire after the eggs are In, as if they harden they are. not half so nice. One egg is enough for three or four persons, unless they are very Xond of potatoes; if they are, have plenty and put in two. —Rural Home. —Too little attention is paid to the egg plant. When once a taste for it is acquired, it has a delicate flavor, and soon becomes a favorite dish. It should be cultivated in every man’s garden. So soon as the fruit is as large as a man’s fist, it is ready for use. Slice it ■half an inch thick, parboil, and then fry in butter. To grow the egg plant the soil cannot be too rich nor too warm. The plants should be raised in hot beds, and carefully taken up so they can be transplanted without disturbing the roots too much, as they are difficult to transplant successfully. They are easier killed by the frost or cold than the bean or tomato. Water them when the weather is dry, and after the water has settled cover with dry dirt, so the surface will not bake. They should not be transplanted until there is a certainty of continuous warm weather. The fruit is healthy and delicious when served up right.— lowa Slate Register. .