Rensselaer Union, Volume 11, Number 46, Rensselaer, Jasper County, 31 July 1879 — HOME, FARM AND GARDES. [ARTICLE]

HOME, FARM AND GARDES.

—The greatest profit always conies from early feeding, and it is retained by full feeding afterward.— larva State Register. —Two weoks ago thirty good-sized shoats were quartered upon three acres of ground which is about equally seeded to alfalfa and clover. At this writing the grass has gained upon the pigs, ana the pigs have gained amazingly. This is our way of solving the problem of how to raise oheappork.— Kansas Agri-cultural-College Paper. —To make a cheap barometer, take a long half-ounoe vial, fill it with spirits of wine, put in a little finely pulverized alum, and the instrument is made. In dry weather the spirits will be clear, and the coming of a storm will be indicated by a spiral cloud rising in the liquid, more or less rapidly, according to the intensity of the storm. —lce Cream —One quart of milk, tho yelks of four eggs, one large spoonful of Hour stirred to a smooth paste in a little of the milk, and one pound of sugar; scald until thick, taking care not to let it burn. When cold, add one quart of whipped cream and the beaten whites of feur eggs; flavor to suit the taste, and it is ready to be frozen. —Ready-Made Lemonade.—to make lemon syrup, squeeze two lemons into a dish, not tin, add a pint of water, and boil a few moments. A pound of white sugar should be added to a pint of the juice; boil it again ten minutes, bottle, and your lemonade is made. Two tablespoonfuls of the mixture added to a tumbler of water, makes a very healthy and palatable drink.

—Currant Jam—Pick free from stems and leaves, wash, weigh and brush; put into a porcelain kettle and place on the back of the stove where they will gradually heat; then let boil twenty minutes and add sugar in the proportion of three-fourths pound to a pound of the fruit. Boil one half hour longer, stirring most of the time. When done put into small jars or glasses and either seal or secure like jelly, with paper. —Chocolate Custard.—To one quart of milk use one-fourth of a pound of prepared chocolate; scrape tho chocolate and mix with cold milk to a thick paste; boil fifteen minutes, adding three tablespoonfuls of sugar, and flavor to taste; then set away to cool; beat five eggs smoothly, add to the former mixture, and let it come to a boil, stirring all the time; or, it may be baked in cups; have your cups stand in water while baking. —Spiced Currants (very nice to eat with cold meats for lunch) —To a pint of good vinegar add a pound of brown sugar; this is sufficient for four quarts of stemmed currants. Tie whole spices, cloves, cinnamon and a few allspice in muslin bags, drop into the vinegar, and boil thirty minutes; then Turn in the currants and boil ten minutes; remove the spice bags before putting the currants into jars. If they should not be spiced sufficiently, stir in a little powdered spices. —Brown Gravy Soup.—Take about three pounds of beef, one carrot, one turnip, one head of celery, six small onions, or less in number if larger, and about four quarts of water. Have ready some nice drippings in a frying jan, slice the onions and fry them Irown; take them out and set them aside in a covered pan to keep warm; cut the beef into bits about an inch long and half inch thick, fry them brown also turning often lest they should burn; chop the vegetables and pat them with the meat and onions in a covered pot. Pour on the water and stew all together for two hours, throw in salt and pepper, boil ( a little longer, skimming very carefully; strain, put back over the fire, boil up once more to make the liquid clear, skim again and then add a handful of vermacelli that has been boiled separately. The safest plan is to add the vermacelli when the soup is poured into the tureen. —Detroit Post and Tribune.