Rensselaer Union, Volume 11, Number 51, Rensselaer, Jasper County, 4 September 1879 — HOME, FARM AND HARDEN. [ARTICLE]

HOME, FARM AND HARDEN.

—One-half of every farm at least should be ip tame grgss. Much labor is saved, grass grows when you sleep, and cattle fatten.— Wilson. One of the most injurious dietetic habits of Americans is that of eating fresh hot bread, cake and biscuit. The Prussian Government compels bakerff to keep their bread at least orm day before selling. If Americans would follow their example there would be fewer dyspeptics than at present. — Detroit Post and Tribune. —How to Prepare Oat Cake. —A native Scotchman says in the New York TWftwne: “Soak a teacupful of meal over night that it may swjl, with salt to taste, but don’t put on more water than the meal will absorb, and don’t take dry meal; stir with a spoon until you can mold with the hands, add just enough wheat flour to make the meal adhere together, roll with a rolling-pin till the dough is not more than a quarter of an inch thick. Cut in forms and bake in pans in an oven not too hot; you might say only dry them out; they do not need much baking, as the meal has been already dry-cooked in a kiln. Herein lies the difference between American and Scotch meal. As they burn easily bo careful not to scorch them.”

—Tomato Catsup.—One peck of ripe tomatoes, one ounce of salt, one ounce of mace, one tablespoon of black pepper, one teaspoon of Cayenne pepper, one tablespoon of cloves (ground), seven tablespoons of ground mustard, one teaspoon of celery seed, tied in a thin muslin bag. Cut a slit in the tomatoes, place them in a porcelain kettle and boil until the juice is all extracted and the pulp dissolved; strain through a colander, return to the fire and boil at least four or five hours, watching carefully. Boil so that it will be thick and rich; pour into a stone jar and let it get thoroughly cold, which will not be until the next mofning; then add one pint of the best strong cider vinegar, bottle, cork tightly, and keep in a cool, dark corner. —The lowa State Register says the lampas is a very common trouble in the mouth of horses and colts. It. is where the gums or bars rise to a level with, and sometimes even beyond, the edge of the teeth. They are evidently painful, as the animal will frequently suffer for food before he will eat. The common term for it is tampers— but it is spelled lampas. It is from various causes', inflammation of the gums, shedding of teeth, from a febrile tending in the constitution, or from the change of green pasture to dry food. Of it, Youatt says: “A fdw slight incisions across the bars with a lancet or pen-knife will remove the inflammation and cause the swelling to subside; indeed this scarrification of the bars in lampas will seldom do harm, although it, is far from being so necessary as supposed. The brutal custom of the farrier who sears and burns down the bars with a red-hot iron is .most objectionable. It is torturing the horse to no purpose and rendering the part callous, on the delicate sensibility of which all the pleasure of riding and driving depend. In may be prudent, in case of lampas, to examine the grinders, and more particularly t,he tushes, in order to ascertain whether either of them is making its way through the gums. If it is so, two incisions across each other should be made on the tooth, and the horse will experience immediate relief.”