Rensselaer Union, Volume 11, Number 36, Rensselaer, Jasper County, 22 May 1879 — HOME, FARM AND GARDEN. [ARTICLE]

HOME, FARM AND GARDEN.

—A good butter cow ought hot to oat less than from six to eight quarts of meal per day, but not clear corn meal. Bran is not worth much to make butter, l)ut mixed with own meal gives health and thrift. —A few potatoes sliced, and boiling water poured over thenfi make an excellent preparation for cleansing and stiffening old rusty black silks. Green tea is also excellent for this purpose. It should bo boiled in iron, nearly a cupful to throe quarto. The silk should not be wrung, and should be ironed damp. —Warm Slaw.—Bllce a head of cabJiytgo fine; put it in a stew-pan, with a little water, and scald well; sprinkle salt, pepper and sugar over it; then take two thirds of a teacup of vinegar, oue-third of a teacup of water, one egg, one-half teaspoon of flour, well mixed together; pour it over the cabbage, and let it come to a boil, whon it; is ready for the table. —When my patience becomes exhausted in coaxing and scolding a cow that kicks, I put a leather strap around her body, forward of her bag and behind her hip bones, and buckle it tight. Then she can do no harm; she will stand perfectly still. Then you may looson up on the strap by degrees, and soon leave it off entirely, for she soon learns to stand still to be milked. — Cor. Husbandman. —One hog, kept to the age of one year, if furnished with suitable material, will convert a cartload per month into a fertilizer, which will produce a good crop of corn. Twelve loads a year, multiplied by the number of hogs usually kept by our farmers, would make sufficient fertilizing substance the corn used by them; or in other words, the hog would pay inmanuro its keeping. In this way we can afford to make pork at very low prices, but in no other way can it be dono without loss. —Agricultural Paper. —Bride’s Pudding.—One quart of milk, six tablespoonfuls of corn starch, the yelks of six eggs, one teaspoonful of salt. Put the milk in a basin, and set the basin into a kettle of boiling water, and when it comes to a boil stir in the corn starch and the yelks of tho eggs, which prepare in the following manner: Wet the corn starch with one cupful of cold milk, and then stir into it the eggs, which are well beaten. After the starch is added to the boiling milk it will cook in three minutes. Beat well to make smooth. Butter a pudding-dish, and turn the pudding into it (do not fill within three inches of the top of the dish), and bake thirty minutes. Then take from the oven and let it stand in a cool place twenty minutes; then cover with a meringue. Set in the oven ten minutes, ana serve with cold sauce. To make the meringue, beat the white of the eggs to a stiff froth, and then beat into them gradually one cup of sugar. This pudding is quite nice made with four eggs, but it will not look so handsome.