The weekly Panola star. [volume] (Panola, Miss.) 1857-1881, 1871-01-28
HOME, FARM AND GARDEN.

Fried Chickcns.-Cut M the chickens
and lay them in cold water to extract The
blood Wipe them dry, season With pep
per and salt and drCdge them wl,h -Four.
Fry in lard to a rich brown take bon
out and keep Them near The fire; skim the
gravy carefully in which the chickens have
been fried, mix with it half Il pint of
cream, |season'with mace, pepper, salt and
parsley,
Persons hJening hogs or beef should
crowd hoth The best food aud the most
of it thai will rot iniu'u the heath, should
be The motto o. every FEEDER, whether OF
one animal OF a hundred. Hunger always
waSeps e"pccJncy, which is another
wood for unrest aud when q lot Of hogs or
a herd Of bees catle spend half their time
looking through or over the fence for the
coming food, there is liitle gain from what
is given them,
The Massachusetts, POugb1nm says a
Mr. Converse, Of that State, has taught his
~neighbOrs that pOmiCc from the cider mill
has some value for feed. His peighbors
are willing 10 pay him something for it
one OF them asserting that his COWS have
gained one-tenth in yield of milk since he
began feeding this pomlce, We do not
know how 1t is fed, but it seems TO us it
would be rather poor food for milch cows.
Roast Duck.-The latter the bet er, as
II viii then be- Juicy and tender. Thef ct,
neck, gizzard aud liver, must be slowed
W tender. See that every pinicather is re-
moved, and since off Che hairs, BE very
careful to remove the two oil sacs from the
back, as they VIII impart a very disagreed
bic flavor il allowed to remain. Make a
lorccmeat of fine bread crumbs seasoned
with summer savory, salt and pepper, or
with sage and two onions chopped
fine, with pepper and salt. Roast
mjl brown. Remove all The fat from the
gravy. Serve with potatoes, apple-sauce,
onion-sauce aud green peas,
Keep Cattle in the Stable.-Farmers
not %untrcqucntly allow their cattle to re-
ulin out Of doors, when the first cold
'iuds come, longer than they should,
hey are moi us accustomed to frost as
will be in February, and thus they are
'nchcd and chilled very much TO their in
". They should be kept in the stables
a these raw and windy days all the time,
with the exception Of being turned out fol
drinking in the morning, at noon, and al
night. 1t will require less ioed to keel
them, besides contlibu,ing both to com
fOit and health. An hours summing al
noon is also Of great value. -Hedrth' ana
Home,
Cooking Corn for Fowls.-A CORES
pondent in The Country Gentleman gives
the following as the result of his expert
eute in cooking corn Ter fowls: so fowl,
ate IN three days, q 'bs. Of corn cooked
and, in the same iiwe, IS lbs. uucooked
According TO this, 60 lbs. boiled equal l0t
lbs, raw, showing a saving of 40lbs. From
this deduct one hours attendance, 80 lbs
good hickory wood, which will boil on,
barrel Of water Tor one III. wood heats
barrel Of water six degroes) in Peckham'
Is gallon cauldron. The corn was put il
cold water brought to boiling, then left /
hours; increase IN bulk, three 10 n
Onions. Many complain that onion
do not keep. The trouble IA In kcepin
!, them too warm. The onion Is a bulb,
/ plant at rest, and The least warmth starts
. hhto uttiNliy. ~ ~ mutt pctlcf tuht OnlOt
i should remain frozen through tho white
: provided they can tiiaw gradually, than
/ put them In a cellar or other warm pla,
! where their v%egctative powers will
: aroused, If put In large heaps onions wi
!, be sure TO spoil but II spread In thin Ia
ers and covered with hay and straw,
/ that II frozen the thawing may be gradu,
. they will keep well through the winter.
! Is the custom with onion growers to &
\ their crop 10 market ~ soon as possib
) II they were 10 provide proper storal
{ they would realize much more for the
= when sent to market later In the season.
- Anerseoa Agrieaiurisi.
D, -Varnish for shocs.--put half a poul
Is OF gum shellac broken up In small pie,
in a quart bottle or Jug, cover II with al,
hel, cork IL tight, and put 1t on a shelf
ID a warm piece; shake 1t well, several tin
m q day, then add a piece Of camphor rs lal
d as q hens egg, shake IL well and In a {
le hours shake II again, and add one ounce
lamphlack. II the alcohol is good, II v
he oil be dissolved In three days then shl
and use. II \ gets TOO thick, add aicoi