Iowa voter. [volume] (Knoxville, Iowa) 1867-1874, 1871-03-23
HOME, FARM AND GARDEN.

Fried Cabbage.-Shave as fine as pos
sible put in your kettle, in which have q
little boiling water cover, and when it be-
gins to be tender, salt it !; when done very
tender, leave the cover of. add some butter
and PEPPER and vinegar or not, just as you
like Let the cabbage cook down as dry
as possible, without burning, stirring it
frequently. r 94a8
1T should always be borne in mind
that there is an unending active compet-
ton now in farming as in every other pur-
suit, and he who would be successful must
be on the lookout to secure all the assist
ance he can procure, all the advantage
that science, inventive genius and research
can offer, to make its labor profitable and
to enhance the fertility of his land.
The following appears as leading edi-
torial in the Cleveland Herald: I'VE
wish 10 give a very simple remedy for
fever and ague, and wish to emphasize 1t
by saying that it has, to our knowledge,
proved very eficacious. 1t is simply COM
mon salt. A teaspoonful taken in water,
and teaspoonful deposited inside each
stocking next the foot Just as the chill is
coming on. That's all there is of it; but,
knowing that it has been very efficacious
in breaking the chill and perfecting a
cure, we put it in our editorial columns,
where no humbug remedy shall ever ind
a place, if we know it."
An Ohio hog raiser advocates the
system Of pasturing on clover during the
summer. He presents, as the advantage
of this plan, the statement that an acre OF
ground in clover will pasture five hogs
| four months, and that it will take the corn
| from half an acre to feed them the same
| time The cultivation of the corn he
| counts equal to the rent of the other half
acre. He further claims that hogs pas
tured on clover are in far better condition
than if fed on corn. as they are better
framed, healthier, eat bt tier, and also
states that the land is enriched by the
clover pasturing.
Fried Egg Plants.-Slice them, cover
with salt and water, and let stand for sew
eral hours, to remove its acrid taste; drain
the slices dry and dip in a batter made of
egg and -four, and fry till a nice brown, or
they can be dipped simply in dry hour
Another way OF preparing this vegetable,
which is very nice, is TO peel and par boil !;
then wash and season with butter, salt
and pepper and one egg well beaten add
little -four, and bake, or it can be made
out in cakes and fried. This plant is not
considered as making the choicest of
dishes, but it is matter of some import.
ance to understand the preparation of it.
-Calves.--As rule we think 1t best
never to let calves suck. Let the COW lick
ii dry, and then remove it to an adjacent
stall or box. She will see that 1t gets no
harm, and will make no fuss about it UNI
less it is moved or roughly handled. The
calf will soon learn to drink from a pail,
and when the cows are turned to grass,
such calves may be safely trusted with
them-though it is well to put on muz-
zle with nails in it, for few days, lest the
COW may coax her calf to suck. Tue calf
should have the warm milk of its dam
pure, for week, then half skinned milk
for a week or less, always warmed; after
this, skinned milk, thickened with fine
Indian meal or wheat middlings We add
oil meal and think il safer than Indian
meal alone. Boiled milk, with fine -four,
will check scours and a little castor-oil
will cure constipation.-American Agri'
clyltUris[