The Plymouth weekly Democrat. (Plymouth, Ind.) 1860-1869, 1869-01-28

Do NOT keep more live stock on your
farm than you can keep well.
IRON shoes on sleds last lifetime. They
are really cheaper in the end than wooden
ones
REPLACE all the bars where you pass
often by strong gates, and then wonder
that you didn't do SO before.
PHOSPHATE of lime in fresh water, even
ia very small quantities, it is said, pre-
vents it from acting on lead and thus
forming q poisonous salt.
THE New York Tribune says that if the
l;ghtest running plows were used to the
exclusion of all others it would save the
farmers of this country SS,0o0,00O year.
THE GGrdener's Monthly says that if the
people of the United States ell care to
become successful grape growers they
must recognize the fact that the roots of
the grape vine can scarcely be kept toe
dry, and that the very best way to accom-
plish this on fiat land is to raise the soil
above the natural level.
IT is stated that the last half pint OF
milk drawn from q cows udder has sixteen
times the quantity of cream in it than the
first one. This is said to be one reason
why the cow-milking machines are not
more extensively approved. Although
they may milk very fast, they do not
strip" clean, and farmers cannot afferd
to lose the last half pint of milk from each
cow twice day.
WHILE cOnceding that pure bran con-
tains little or no flttening properties, so
far as known, the american Stock Journal
says it is fact that feeding pure bran to
mich cows twice day will materially in
crease the flow of milk. The same re-
suit, with the added one of increasing
strength to the animals, is obtained by
| like feeding Of cake made from the meal
of cotton seed Stock do not take to
this at first in its pure state, but, mixed
with other food, they will soon come to
| like it, and to thrive under its influence.
FRIED PoTAToEs.-There is nothing SO
easy to get, and yet so palatable for break
| fast, with thick, tender beefsteak or a
mutton chop fixing from the gridirOn.
To fry raw potatoes properly, they should
| be pared, cut lengthwise into slices, an
eighth of an inch in thickness, dropped
| into pan over the fire containing hot
beef drippings, turned frequently, nicely
| Drowned all over, but never burned
| The addition of little salt and pepper
while in the pan, and little flour dredged
| over them, is an improvement.
| UNLEAvENED BREAD.-E1ual quanti-
| ties of unsifted Graham or rye flour and
! boiling water; little salt Pour the
water over the -four, stirring briskly, and,
| with hands well busted with fine flour,
| roll ont as quickly as may be into little
| cakes Bake about twenty minutes in q
quick oven. These little cakes will find
favor with all lovers of Graham. A better
| way is to bake them in the small iron
dishes that are now cast in SETS In this
case the irons should be well heated and
| creased before they are put in the oven.
| The quicker they are baked the lighter
| they will be as there viii be less liability
for the air to escape.-Erchonge.
CARD THE Cows One would think
| that any kind hearted man. when he sees
how grateful this operation is to cow,
would be willing to spend few moments
daily in carding her. 1t pays as well to
| clean a cow as horse All who have
| fairly tried it fiud great benefit from the
| operation. And yet no one farmer in
hundred makes it a practice to use the
| card or curry-comb in the constable We
know stupid men who laugh at the idea
as q mere notion of some fancy farmer
| But, in point of fact, no COW can give the
| best results at the pail unless this matter is
attended to, especially in winter.-Ameri-
can Agricmturist.
AT the Ohio State Fair, held in Dayton,
Mr.. J. w. Mumma, of that place. received
| premium for the best hams, which were
cured after the following receipt: Rub
the fresh hams with best salt; put them in
barrel and cover with brine made of
the following proportions for 100 lbs of
meat: lbs. of salt, or salt petre, gal
Ions of water Leave the meat in this
brine for three or four weeks; then take
it and rub again with dry salt, and put it
back into the brine for three or four weeks
| longer. If you want sugar cured hams,
use 2 lbs sugar to the above quantity of
brine. When the meat has been in the
brine as above directed, take it out and
smoke it with half green hickory wood, if
| this can be had. Corn cobs make good
smoke where hickory cannot be had.
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