Prescott journal. [volume] (Prescott, Wis.) 1861-1871, 1866-03-03
Mutton is the best and healthiest

-Mutton is the best and healthiest
meat and the most delicious IL Wen
cooked. that is good mutton, like that OF
the Southdowns. 1t is produced more
economically than pork or beef, and Is
certainly more healthful than the former.
When sheep have no roots or SINH
Lar food, it is well to keep them supplied
with pine or hemlock boughs.
Grape vines which did not get their
annual pruning had better have 1t done
now during thaw, than to delay until
spring.
Bones are worth from IL to &c
pound for manure. Save them from the
dogs by having barrel or hogshead
where they may be conveniently thrown.
The American AgricuAurist recon-
mends the milk stools used by 'sT. +.
HAYNES" Hartford county, Conn, 2
feet inches long, 9 inches high, prob
ably 8 inches wide three legged, with
mortice holes in the middle to carry them
by. They are made to hold the pals
and so keep them clean, although his
cows are Uttered as well as his horses.
The same man keeps lice from his cattle
by keeping sulphur and salt where they
the cattle not the ice) can lick it when
they choose.
"A barrel of cider, vinegar, wine, mo-
lasses, ETC., is 81 IL gallons of -four 1876
pounds; salt $50 pounds fruit and veg
etables, 2 IL bushels, sealed measure.
-''All flesh is grass" and there is flesh
and fat in all grass and grain but some
kinds have more than others. In hum
bred parts of wheat according to Piesse,
are ten pounds of flesh i; in a hundred
parts of oat meal nearly double that
amount. Hence oats are better for horses
on account of their flesh forming prin-
ciples, rather than fat, as muscle is what
horse wants. For fattening purposes,
however, corn and other grains are bet
ter
HOUSEHOLD RECIPES.
Pumpkin Pancakes Two cups milk
two cups stewed pumpkin or squash
half n teaspoonful saleratus two eggs.
Beat the whites to frOth-add flour
enough to make thin batter. This is
called very nice by those who have tried
it,
Good Corn Bread.-1 quart of sweet
Il
teacupful of molasses; 2 teaspoOnfuls OF
salt teacupfuls of fine corn meal; and
3 or teacupfuls of wheat flour. Mix
all well together, and bake slowly for an
hour or more.s 1t keeps moist for severa!
days and is relished by most persons.
The proportion of flour and meal may
be varied to suit the liking. The above
preparation, cooked in steamer, makes
a good pudding, to be eaten with cream
or milk and sugar, or butter alone.
Minced Beef-Take say 31-2 lbs OF
lean beef, without tendons-the cross-rib
piece is very good for this, but any lean
part will do. Before cooking, chop il
very fine-a Hale's meat cutter will do il
quickly Mince with it soda crackers,
rolled fine 3 well beaten eggs IL
tablespoonfuls of salt teaspoonful OF
less of ground pepper small nutmeg
grated tablespOosfuls of cream (ol
milk and if the meat is free from fat
a Id butter the size of an egg or so, Nil
all thoroughly make into loaf, anC
bake well in a dripping pan 11-2 to
hours, basting as with other roast meats
1t will keep for week or two at least.
| Delicate Rice Pudding cup o
rice cleaned, washed, put into quart o
milk, set in kettle of boiling water
Keep the water boiling until the rice il
soft, then add the yolks of 3 eggs, put
ting very little cold milk to them, tina
they may not change at once, and a littl'
salt. Bake about one hour in pretty no
oven. Just before taking up, allowing
Just time to fit it for the table, beat tn,
whites of the 3 eggs to foam, and ado
l cup of sugar flavor ifyou like, when al
beaten together, pour over the pudding
which should be baked in shoal dish
as this is the sauce to be eaten with it
Put in brisk oven about five minute
or until this foam begins to brown
| There is so much difference in the length
of time required in different ovens, it i:
impossible to give exact time for tn,
| finishing.
Pud1ing Sauce Cheap and Good The
following receipt for pudding sauce will
be found valuable, and economical as
long as butter is held at present prices
''To pint of hot water add one teacup-
full of sugar, butter the size of walnut,
and little -four thickening previously
beaten with the yolk of an egg. Boil,
stirring well, and while hot pour into a
dish in which the white of an egg has
been beaten to froth, stirring thorough
ly together F; flavor to the taste. It will
be found more pleasant and agreeable
than if larger quantity of butter is
used, and cheaper and more digestible. "