The Placer herald., 1870-04-02
HOUSE AND FARM.

ihs solid part of potatoes, etc; and flesh
giving food such rs the gluten of wheat,
peas, bailey, etc; and fat-formiug food,
such as the yellow varieties of lodian corr
and other things containing fatty and oily
matters. These ought to be given Ia COM
Lina,ion, and moi sipsIy.
Grain form naturally the chiet food OF
poultry Of all kinds. Barley is one OF The
best. because it contains larger amount OF
flesh and iat-folming material. Next comes
oats, which are 10 be given more sparingly
in consequence IT the quantity of husks
they contain. but IN The form OF oat meal
i, is very nssh forming or iat,eniog, especial
" for Cochins and Spanish fowls. Wheat
is IN rather less request, since II Is more ex
pensve and no more nu'rtiye Rice IA use
ful only in the making of bone, and should
therefore be given only III limited quantities
except rs change or variation lrom other
and richer food Boiled rice Is capital food
for chickens, when taken in connection with
barley and buckwheat or miIlet -four, both
of which are very nutritious. Bran. pol
lard, malt dust, mddliDgs, etc, are capital
additions to The food Of fowls.
The following cooked food is to be very
strongly recommended, being well adapted
10 the fattenng of ell kinds Of poultry
A quantity Of middlpgs, with or without
hall its bulk OF barley meal, or a CORES
pondiug portion Of malt dust, is placed in a
pan spd baked for about an hour IN al oven,
or until the mixture is thoroughly heated
through; water is then poured in, and the
whole stirred together TIL 1t becomes
crumbliDg mas; It two much water is added,
the mixture becomes cIoggy, a difficulty
which may be easily remeGied by slrrlng II
little dty meal. The advantage Of this
method Is that HE food is prepared with
very litle trouble, and there is 20 fear OF
burning it, as is often the case IN boiling.
Sometimes the barley meal is omitted and
The baked middings mixed with rice, the
rice having been previously boiled. This
misiure constitutes a good stock food for
old fowls, a liberal supply Of grain being
given during the day. With tins food the
Keeping Of fowls costs less, and they will
be 10 equally good or better condition than
when fed on an Unlimited supply OF grain
alone. Should the convenience OF baking
not exists,, it will be found more desirable
to scad tGa middugs aud the meal with
boiling water than to mix with cold.
If grain Of any kind is broken or crushed
1t should always be done ust before being
used, unless it is thoroughly kiln dried,
Otherwise the grain, from the moisture it
contains, sooE becomes musty sour and un-
wholesome Inferior samples Of grain con-
tain so large proportion OF Lusk that they
are not desirable, and If regarded with ref
Greece to their npt'i.ious qualities, the best
will be found to be the cheapest.
Ia winter, when worms are scarce fowls
require a little animal food. The best is
llltle fresh beef or mutton chopped up
fine. Any kind Of fresh meat and fish will
answer good purpose.
To CURE AND SMOKE BAcoN.-At this
season Of The year all Of cur farmers are
preparing to salt their hams and bacon, SO
we propose to give them a recipe whereby
sailing aud smoking can be done in one sim
ple aud short process. Many Of our house
wives are forced to depend upon their neigh
bors fer convenences to smoke with. Those
of us who have smoke houses know how
difficult ii is to smoke just right. by this
process ali trouble is avoided. Take a large
butter ftkin, cask, or barrel according to
the amount of meat you desire TO smoke
Place it over fire Of corn cobs with the
corn on. Meat is highly favored in this
manner. The corn seems to produce bet
ter taste than cobs, wood or green wanuts.
Lut the tub smoke five or six hours. To
one hundred pounds of meat take eight
pounds OF salt. two pounds OF coarse brown
sugar, or three pins ct mola>ses, and two
ounces OF salpetre Rub little fine salt
into the hams and shoulders, then put the
meat into the smoked barrel. cover it with
cold water, and turn in the salt, sugar and
saIrpetre, cover closely and set where il
will not freeze. II scum rises on the brine,
turn it off and scald and add little more
salt II desired to keep through the sum
mer, in early spring, smoke the tub three
or four hours longer, put back the meat
and turn on the brine when cold. Ia a
month after picking the hams will be ready
for use. Beef aud tongues can be kept in
The same manner, and there is no danger
from insects. la six or seven weeks the
beef is picked and smoked enough to dry
This is the surest and most expeditions way
of sailing and smoking pork and beef, and
if once tried will tlways succeed.
SLIPPERY ELM-We spoke some days
ago, says the Grass Valley Union, about
planting timber trees in this county. We
noticed the other day that at Mr. MarshaIl's
gardens, on Auburn street, the slippery
elm flour shes finely. The bark of this tree
is much used in California, and to pay for
the bark, money has to 90 to the East That
elm can be grown here with all the ease In
the world Mr. Marshal is saving The seed
from his tree, and we doubt not that timber
growers can soon be supplied by him. The
slippery elm is not only useful Tree, but is
also an ornamental one.
AN excellent material for uniting water
pipes is said TO be prepared by combining
four parts of good Portland cement and one