The Centre reporter. [volume] (Centre Hall, Pa.) 1871-1940, 1871-11-24


cept evergreens, as soon as the leave
fall II done carefully they viii hardl,
feel the effects of their removal
MUFFns teacup OF yeast, thre,
eggs, teacup Of -four, pint of sweet milk
teaspoon of salt /; let il rise until il ii
light, and then bake in muffin rings.
CURRASrs AND GoosKBRRRrEs. -Se
out in rows fve feet apart each way
Make cuttings as soon as the leaves fal
off, and plant in good soil Prune Ole
bushes in good shape.
FKDERAL CAKk-I pound Of sugar
pound Of -four pound of butter
gih Of vine gillof brandy pint O
cream or rich milk; nutmeg / pound
of ralsins; 4 eggs tea-spoonful o.
soda.
CRULlxRs -! pint Of flour; II pint o
sugar; pintS Of milk 5 tea-spoonful.
of baking powder; cinnamon, a little
nutmeg. Flour enough to rsll out bal
they are better not very stiff. Boiled il
hot lard.
MANURE-H the orchartlist wishes fol
good crop Of fruit. he will find il ne
eeSSsry 30 give hs trees liberal supply
of manure Manuring not only pays il
the larger quantity Of fruit, but also in
the Amer quality.
GRAPES. as soon aS the leaves
have fallen. The vineyard ought 10 he
shallow plowed, and If any fertilizer is
used, apply ashes or ground bone. Re-
move tender varieties from the treIlises.
and cover with earth before the ground
freezes
FEESuH LoAF CAKE-l pound Of
sugar pound Of butter; ; pound o.
Hour 5 eggs tahle-spOonfuls of milk
teaspoon OF soda the rind and juice
OF a large lemon. Mix sugar, butter,
yolks-then the whites-then lemon and
hour. Last. the soda in milk.
BURNING BoNES-An inquiry was
made OF the Farmers Club as 10 the
value OF bone ash manure. Mr.. Curtis
stated that while bones lost some part OF
their value by burning, the ease with
which they could be crushed afterwards,
made this mode of preparation advisable
In some cases.
BUM CAKE-Cream together one
pound of sugar and one cup of butter
when very light. add six eggs, beaten
very light, Beat all together, pour in a
teacup OF rieh cream, sour is best, with
onehalf q teaspoonful of soda. Nix with
a light pound of -four one-half tea
spoonful of cream of tarter; season to
taste.
Your BARN.-Make your barn tight.
especially about the top, and your cattle
VIII eat less, be in q better condition.
and bring larger return in milk or
meat Radiation from their bodies be-
ing reduced, health, comfort and hap
plneSs viii return to them, and money
TO you. A barn full OF cracks il an
offence against science and your pocket.
LIVE SrocK-The present low prices
are only temporary, and now is the time
10 prepare for the reaction which is sure
to follow. Select the best cows and
sows for breeding use only thorough
bred males feed literally, and take good
care ofthe young stock when the market
changes for the better, you viii have
something that win bring a good price.
HUsKNe CoRx.-where a farmer and
his boSs do the huskiDg, it is a good
plan, at any rate for the first day or two,
TO husk for only few hours at a time
and then 60 to some other job. In our
own case, we find il cheaper to let ont
the worF by the bushel taking care 10
see THAI the corn il husked clean, that
the stalks are properly tied, and the
bundles nnane into compact good-sized
stosks, with two bands on top.
CHASDLERs' SCRAPS. A gentleman
asked the Farmers Club about scraps
for fowls. He had understood that thev
were unwholesome. Mr.. Bruen had use-
ed them for his fowls without any bad
effect he had cooked them with the
other food. DIR. Smith explained that
these scraps supplied the natural demand
OF the fowls for animal food which they
got ordinarily IN the shape Of worms,
bugs, etc. Without this they would not
produce eggs, as their food would be de
nclent IN albumen- Mr.. Ely provided
his fowls with scrap-cake, which be
placed on raised platform, where they
could helpthemselves when they wished.
PRESERVING EoGs IN WINTER. A piece
OF lime, as large as a quart-dipper, IL put
into five gallons Of water. and salt added
until an egg will float. This is strained
and put into clean keg, into which a
loose head is made 10 fit easily; a knob
IS fitted to the head for handle. The
eggs are put, as they are gathered, INTO
the liquid, and the loose head placed on
them to keep them below the surface.
The keg should be kept in cool place
In the cellar. The liquor win not freeze
except at a lower temperature than
freezing point. Eggs thus preserved
VIII sell readily as lined eggs" until
fresh eggs come, and are almost as good
as fresh ones.
WATER--A proper supply OF water is
an absolute necessity. Animals can not
thrive ii compelled TO drink from q hole
chopped through the ice ON n pond or
creek They are chilled through by the
freezing water, nor viii they sufficiently
slake their thirst, unusually increased by
the dry feed they consume. A sistern
now made will be filed by o few rains
and viii furnish supply Of wnter of a
proper temperature through the winter.
1t Will without any doubt, IN many in
stances, save its cost the ffst season.
Besides the barn-yard will not be n mud
hole after every rain, and the manure
pile viii not have half its value washed
cut ON to the road.
FATTIEG Hoes should be pushed for.
ward rapidly, and sold early. We shall
probably be Obliged TO accept low prices
this season. In our section we are feel
ing at decided loss. With good pigs.
il requires from seven to eight bushels
of corn, judiciously fed, to make 100 lbs.
of pork. Ii a fat hog is worth one cent
per lb. more than lean or habitat one.
it viii pay us better to make him fat
than by selling him lean. We shall
2 probably lose money in either cases, but
less by making the hogs fat than by sell
ing them lean. This is emphaficaIly
true in the cheap corn sections of the
West. Besides, meat is very high in
Europe, and wages are advancing, and
there may yet be sufficient foreign de-
mand to give us fair prices for our pork.
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OtTrcK TIME -Durinp the lnta cnnfa