The state rights democrat. [volume] (Albany, Linn County, Oregon) 1865-1900, 1869-04-17
The 9eulOtrat.
RAIsINe CALyEs WITHOUT MILK.-


RAISING CALVES WITHOUT Mink
Calves eau be raised very readily without
milk, by feeding them on hay tea, oil |
cake and meal. They should have for
the first three or four days two or three
quarts Of milk at meal, then gradually
some food the shape of Cruel is added,
and by degrees water is substituted for
milk. Mixing oil cake with Cruel is the
secret of success. Use half ell cake, the
best you can buy. Take large bucket,
capable of holding six gallons, put into
il two gallons of scalding water, then add
several pounds of linseed cake, finely
ground. Stir the oil cake and water to-
gether and add two gallons of hay tea
The hay tea is made by pouring scalding
water, In the morning, on good sweet hay,
In tub, the tea standing covered till
night, and having seven pounds of good
meal (middling, barley or oat meal) stir
red into q tub full before used. The
same hay will bear Q second Infusion dur
ing the night for next morning. Two
quarts per head, with an equal amount of
cold water is enough for feed. The
old plan of of letting them suck through
the cow-man's fingers is preferred, and as
soon as they can eat, crushed corn, sweet
hay and roots are placed within reach -
feed vetches as soon as ready, and man
gels, of which supply should always be
stored, if practicable. The calves should
be placed in a dry, well ventilated house,
kept very clean and quiet, supplied with
fresh water daily, and the manure fre-
RECEIPT FoR CURING MEAT.-To one
gallon of water add one and q quarter
pounds of salt, one-half pound of sugar,
one-half ounce of saltpetre, one-half
ounce of potash. In this ratio the pick
le can be increased to any quantity desir-
ed. Let these be boiled together, until
all the dirt from the sugar rises to the
top and is skinned off. Then throw it
into tub to cool, and when cold, pour it
over your beef or pork, TO remain the
usual time, say four or Eve weeks. The
meat must be we'll covered with pickle,
and should not be put down for at least
two days after killing, during which time
1t should be sprinlled with powdered salt
petre, which removes all surface blood,
ETC., leaving the meat fresh and Clean
Some omit boiling the pickle, and fud it
20 answer we'll; though the operation of
boiling puri6es the pickle by throwing
of the dirt always to be found in salt and
sugar. If this receipt is properly tried,
1t will never be abandoned. There is
none that surpasses it, if any so good.
LEAKS OF THE FARM.-To feed cattle
at stacks, because they waste more than
<hey eat. To allow cattle to roam at will
all over the country or the farm; because
they trample and injure yalu bic grass
lands or grain crops. Keep them at
home, salt them, and have warm stables /;
you will save the manure and economic
feed. To let cattle out of the stable on
cold days after eating dry feed, and be
sent OF to Ell themselves with ice-water
and get chill, or stand huddled up in
some fence corner the greater part of the
day. To cultivate any more land than
can be thoroughly taken care of and well
manured. If every farmer will look long
and hard enough, he will find more leaks
than he Is aware Of
APPLE PUDDTNG.-Make paste with
One-fourth Of pound of butter to one Of
-four, mixed with water not very stiff
Peel and slice, rather thick, tart apples
roll the paste very thin, or as thin as the
bottom crust of pie, spread the apples
on crust so as to cover it; dredge on q
little -four and roll it as tightly and firm.
ly as possible. Cut the ends even and
put In the steamer, or wrap it in a thick
cloth and boil it. It viii take one hour
steady cooking. Serve with butter and
sugar. Cut it into thin slices from the
end when served.
DRESSING FOR CHICKEN SALAD
Beat the yolks of six eggs very light
pour over them teacup of boiling vine
gar, and return to the saucepan, stirring
it constantly for few minutes, then Sc
1t away to cool. Rub large table spoon
dul OF mustard in it with six spoon
fuls Of oil; CRATE in half a potato; ad,
q teaspoonful of salt and little pepper
harden the white by boiling the eggs
chop them up and scatter among the sal
ad; then stir all together and pour owe
just before serving.
KEEPING CoFFEE-The following an
pears valuable: For one pound of coffe
take one egg and beat it well. Whe
the coffee is nicely Drowned and coo
enough not to cook the egg, pour the eg
over It, stirring it until every kernel
coated with yarnish, and let it stand
few minutes in warm place until it dries
This will prevent the escape of all arom:
Is not affected by moisture, and the eg
helps to settle the coffee when it is groun
and STEPPED.
SATURDAY NIGHr-somebody pei
of the following beaut;frI ra~a..a,.t, :