The democrat. [volume] (Weston, W. Va.) 1868-1874, 1871-12-18
Farm. GnrNcn nnl HsnschOIN.

SODA CAKE IN SHEErs.-Half cup but.
ter, two cups sugar, four cups flour,
three eggs, ono teaspoonful soda dissoly-
ed in cup Of milk, tive tcaspoonfuls
cream tarler mixed in -four
Enl2NDErH's CAKE.-Ono cup bntter,
three cups sugar, one milk, four cups
1our, four cggs-whites and yolks beat,
en- separately, two teaspoons cream tar
ter, one teaspoon soda. Dark spices.
SODA BIscUITs-One pint of sweet
milk, piece of shortening, the size Of
mn egg, one teaspooniul Of soda md two
cream tartor, and put them in dry; lit
tie salt mix very soft; roll them and
cnt in small.si2ed biscuits bake in n
quick oven they are delicious, and will
suit the most fastidious taste.
SORE SHOULDERS IN HoRsEs.-A cor.
respondent OF the Canada Farmer writes
relative to sore or CALLED shoulders Of
horses =" Wash them well every night
aud morning with n strong solution Of
oak bark, made by boiling the bark in
water, than rub them well with lin5ced
oil. Anoint them night and morning
with'a sllve made Of three parts of lin
seed oil and one part Of quick lime. 10
make horses shoulders tough, wash the
shoulders well twice day, for n week
before working, with the oak bark sol
ution.n
KEEPING FISH FRESH WITH SUGAR.
A method adopted in Portugal for pre-
serving fish consists in removing the
visccn and sprinkling sugar over the
interior, keeping the fish in horizontal
position, so that the sugar may pene.
trnte rs much rs possible. 1t is said
that fish prepared in this way can be
kept completely fresh for Il long time,
the sayol being as perfect rs il recently
caught Salmon thus treated before
sailing and smoking possess n much
more agreeable taste, tablespoonful
OF sugar being sufficient for fve-psund
fish.
A Coon RAT TRAp.-Take n barrel
that will hold water, cut the head n lit
tic smaller than tho top OF the barrel,
pass string through the center Of the
head, md hang II up 80 that it may hang
perfectly free inside the barrel, three or
four inches below the chine Now, put
in five or six inches Of water, and drop
some grease OH the top Of the barrel
head, which You must balance by lacking
on some thin pieces OF lead place your
trap where the rats can get Mt it easily,
and it is ready. They come up to the
grease, and in stepping on one side Of
the hend the other naturally tips up, and
in goes the rat. The hend soon gains
its equilibrium, and is ready for another.
Sometimes, when there is considerable
grease or food around where they can
get II, they won't take the bait. Iii this
case, put little annisoed in your bait.
ROASTING A TURKEr.-Select fine,
plump, yellow.skinnod turkey, weighing
from ten to twelve pounds. Examincit
well to sec that all the pin.feathers arc
taken ont hold it over blaze to SINCE
any fine hairs TINT mny remain wash it
Thoroughly inside and out, and rub it
over with salt. Take the gizsard, heart,
and liver, Let them boil until tender,
When done, chop them very fine. Take
stale bread, or tic large Boston crackers,
and crate or chop them. Add salt,
pepper and some green herb, il liked,
to the bread.crumbs after which heat
up two riggs with which TO moisten the
crumbs add and mix thoroughly the
chopped inwnrds," not forgetting TO
put in salt and butter. Fill the inside
OF the turkey with dressing, taking
care that the neck or crop is made to
look plump, and sew the openings,
drawing the skin tightly together. Then
rub little butter over your turkey, md
lay it upon the CRATE Of your meat pan.
Cover the bottom Of the pan well with
boiling water. After half.hour, basic
tho turkey by pouring over it tho gravy
that bns begun to form in the pan. Re-
peat the basting once in nbout fifteen
minutes In nm oven Of average tom.
pcratnrc, n twelve.pound turkey will re.
dlire Mt least three hours but every
oven has it's own way OF baking, and
tho cook must DO governed by It,
llzlEll-l5