Dodgeville chronicle. [volume] (Dodgeville, Wis.) 1862-current, 1871-12-22

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lasses, half cup of butter or lard, hal
cup of water, three cups of -four, two
teaspoonsfuls of ginger, one teaspoonful
of soda. Beat well together, and drop
with spoon on a buttered pan, or in
muffin rings. Bake quickly. .a.a
Mince Mcat-One pound of finely
chopped roast beef, half a pound OF
chopped suet, quarter of a peck OF
chopped apples, one pound of raisins,
quarter of a pound of currants, same
quantity of citron, one nutmeg, two ta-
bic spoonfuls of cinnamon, juice of two
lemons, one pound of sugar, and cider
and brandy to moisten it. "' u
Buckaheat Cakes-A griddle for baking
should never be creased, as this destroys
the delicate favor of the cakes. Scour
we'll with cloth and sand, and wash
with hot suds, wipe dry, and Just before
baking rub with coarse cloth and salt.
It is not necessary to wash and scour it
every time it is wanted; only once to
get all the grease out; but use the cloth
and salt every time you put on fresh
cakes, Just as grease would be used.
To Cook an Old FosOI-Dress and stuff
as for roasting; then boil three hours
in covered pot with one quart of wa
ter, to which add two tablespoonfuls OF
vinegar; then take it from the water,
rub over with little butter, sprinkle
on some -four, and put the fowl into a
bake-pan, and bake it in hot oven one
hour. Use the liquor in the pot for
gravy and to baste with. The vinegar
makes it very tender, but does not taste
at all.
Connecticut Ra;sed Doughnuts- Heat a
pint of milk just lukewarm and stir into
it small cup of melted lard, and sift in
-four until it is a thick batter; add q
small cup Of domestic yeast, and keep
it warm until the batter is light, then
work into it four beaten eggs, two cups
of sugar rolled free from Jumps, a tea
spoonful of salt and two Of cinnamon.
When the whole is well mixed, knead
in -four until about as stiff as biscuit
dough. Set it where it will keep warm
till Of spongy Hghtness, then roll the
dough out half an inch thick and cut it
into cakes. Let them remain till light,
then fry them in hot lard.
Lemon Cake-Two cups of -four, two of
sugar, six eggs, six tablespoonfuls of
butter, four of milk, two teaspoonfuls OF
cream tartar sifted with the flour, and
one teaspooful of soda. Beat all well
together, and bake in two loaves. For
the Jelly to use with it, take three
fourths of pound of sugar, one-fourth
Of pound of butter, six eggs, the rind
of three lemons grated, and the juice.
Beat the sugar, butter and eggs thor
oughly together, and set in dish of hot
water until heated, then add the grated
lemon and Juice; stir until thick enough
and quite smooth, then split the cake
and put this jelly in while warm. 1t is
very delicious.
Taking up Roots.-Much extra labor
may be avoided by managing the root
harvest with judgment. There is a
great deal of handling of this crop, and
many back-ache is necessarily incident
to it at the best. A serviceable and
useful tool to pick up roots, either tur-
nips or potatoes, may be made by taking
a piece of three.eighth round iron rod
three feet long, bending it in the shape
Of scoop, bringing the ends together,
and inserting them into long fork
handle. Then with one-eighth inch
iron wire weave basket, shaped like a
deep spoon or ladle, on this frame OF
rod, with interstices two inches square.
The effect is to make a tool with which
roots may be scooped up rapidly with
out STOPPING, and pitched into a cart or
wagon, or thrown into heap for pit
ting. Small potatoes, stones, and loose
earth Will escape through the spaces.
We have used such contrivance many
seasons with great increase of comfort
and expedition in harvesting our root
crops. aa et7 eat ~ '-E'
Varied Diet for Poulry.-Corn is the
cheapest and best food for fowls, if we
are to name one article. They like it
better than any other grain,. and it
probably must always be the main de
pendenceD in this country in keeping
poultry. But there must be a variety.
Hens are as omniverous, perhaps, as any
animal in the world, man excepted.
They even exceed swine in this respect.
We all know how distasteful uniform
diet is to ourselves. The appetite, both
in men and brutes, is determined by
the varying state of the system, and a
kind of food that is craved at one time
will be rejected at another. Wheat
bran is excellent. Hens soon tire of
cooked grain, but it should be fed part
of the time. Every day in the year,
whensfowls do not have access to grass,
fresh vegetable food should be allowed,
and small quantity of meat if there
is not insect forage. Corn should pre-
ponderate for growing chickens, be-
cause the cheapest, and for fattenine
fowls; but for layers wheat should occu
py prominent place. ..@-
Foreign Agricultural Hsmss.-1n France
one consequence of the war has been tt
seriously reduce the number of grazing
cattle. Fat beeves are exceedingly
scarce, and cattle men are devotins
their energies to raising young stock al
the basis of a future, supply.-lr
Western Russia there are vast natura
prairies hitherto unused. 1t is nov
proposed to utilize these by means of I
company, headed by a Russian prince
who propose to stock them with cattle
and, after fattening them, to prepar'
the beef in portable shape for ship
ment to the markets of Western Eu
rope.-English papers wonder at tn
fact that sixty-tWo agricultural fair
have been held during September an'
October in four New England State
only.-Two agricultural colonies iron
France are about to settle on the SAINT
Cruz river in Patagonia a.--The dlrecoo
of the San Jose Colony, which lei
France to settle in the Argentine Ke
| public, regrets that. he did not choos
the Mississippi Valley as the Location
his enterprise.-An agricultural ass