Rensselaer Union, Volume 11, Number 28, Rensselaer, Jasper County, 27 March 1879 — HOME, FARM AND GARDEN. [ARTICLE]

HOME, FARM AND GARDEN.

- Bostonian* fry sausage in egg and Cracker dust —By cutting briers when they are in full bloom, they will give no further trouble, it is said. . —A farmer must be something beside a laborer. He must be a man of resources, and rise by his own energy and emergency. - Exchange. —lt will take a long time to make anything like a radical change in our style of farm horses, but it will be done so surely as men have sense enough to see that a 1,400-pound horse costs no more to raise or keep than the veriest scrub.— Clarkson. I noticed some time ago that some one wanted a cure for garget in cows, Here is a remedy: Take poke-root, out or pound it up fine hnd give about one-half teacupful each day with bran or meal, repeating the dose each day. —Cor. Cincinnati Etquirer. —Do not attempt to keep too many fowls together One hundred in a single yard will not produce half the eggs they will if divided into four parte. It will cost no more for feed, but it will be a little more trouble to attend to them.— lowa State Register. —Pork Fillets and Onions.—Have your frying-pan thoroughly heated; put in a bit of dripping or butter, then put in one pound of pork fillets, half a pound of onions, cut into nice rings; season with pepper and salt, when you will have a nice, tender dish. —Pea Soup.—One pound split peas one turnip, two carrots, about two pints of water; take the bone that was left from the last day’s dinner, boil two hours, then add four potatoes sliced; (this will thicken the soup); boil another honr, and this will dinner three or four persons. —To Pickle Pork.—Make a strong brine that will bear an egg; put it in a kettle and let it come to a boil, and skim; cut your meat in pieces to fit, and put it in large stone jars; now cover it with the brine and set in a cool place.

Pork pickled this way will keep very nice. —Snow-Pudding.—Soak half a box of gelatine in a teacup of cold water; pour on it a pint of boiling water; set in a cool place, but do not let it harden; beat the whites of three eggs, to which addLthree cups of sugar and the juice of three lemons; mix with gelatine and pour into molds to harden. Serve with sweet cream. —I will give a cure for tetter which cured my hands, and I have not been troubled with it any for four years. It has cured several others also to my knowledge. Take two parts of glycerine and one part of alcohol; put in a bottle; shake well, and apply to the parts affected; and in washing the hands use glycerine soap.— Cor. Cincinnati Enquirer. —A good way to cook ham is to bake it. Soak about twelve hours. Wash very clean, trimming away any rusty parts. Wipe dry and cover the part not protected with skin with a paste or dough made of flour and hot water. Lay in a dripping-pan, with the pastecovered side upward, with enough water to keep it from burning. Bake until a fork pierces it easily, allowing about twenty-five minutes to eacb pound of the ham. Baste occasionally with the drippings to prevent the crust of paste from cracking off. When done peel off this crust and remove the skin of the ham.