The democrat. [volume] (Weston, W. Va.) 1868-1874, 1872-07-29
Farm, Garden and Household.

'he Article IN the wash.
FooD FOR Mf1cu Cows.-In Holland.
which is famous for its butter, rye is the
common food for mich cows. Dairy
COWS fed daily on five pounds Of rye meal
and sutlicicncy Of good cut straw have
been tested to yield large quantities OF
good milk. In our best farming md
grazing districts the patch of rye is con.
sidered one Of the most valuable crops
of the place.
CABBAGE FLr.-Tii Rmal Mtss,R9,,
recommends the following treatment ior
the cabbage fly: Take the water in which
salt fish have been soaked over night, and
with brush or broom sprinkle beautifully
over the plants. This Is all. One liberal
application, il it is "Rshy'' enough, will
clear out the lily entirely, so that not q
corp)rals guard of them will be left and
the salt will be stimulating to the plants
WATER YouR HORSES. thi,
excessive warm weather, horses, cspec.
ially those ut work, should not DO allow.
cd to drink too much water at one time,
but should be given a littleat least every
hour. A wet sponge or t. handful Of
grass or green leaves tied to the bride
or headstall between the ears to protect
his brain from the heat Of the sun, will
enable the animal to do more work with
less discomfort than it were possible to
do without some such protection from
tho heat, BE kind to your horses and
cattle, for through them you have profit,
prosperity and good reward
PUr Up JAM wHr1E Hor.-Tti, said
that ordinary iam-fruit and sugar which
have been boiled together for some time
keeps better II the pots into which it IL
poured are tied up while hot. II the
paper can act asa strainer in the same
way as cotton wool, il must be rs people
suppose. II epot Of Jam bu allowed to
cool before it is tied down. little germs
Will fall upon it from the air. aud they
Will retan their vitality, because they
iall upon cool substance they will be
SHUT in by the paper, and will soon fall
to work dccompOsing the fruit. II
another pot, perfectly similar, be filled
with boilinghot mixture aud immediately
covered over, though, OF course, some Of
the outside mir must DO shnt in. INV
germs which are floating in it will I've
scalded, and in all probability destroyed,
30 that no decomposition can take place.
How TO SLEEr.-We are often asked
Tor prescription for preternatnrnlly
wakeiul persons. The "high pressure $
principle on which many Of our bust.
ness men work their brains and abusc
their bodies, bogets IN irritable copdi.
non oil the nerves and morbid state OF
mind, very antagoniStic to quiet and re-.
reshing sleep. Such persons will often
so to bed weary and exhausted, but can.
not sleep, or sleep ircamily and fitfullv.
or lie awake for hours, unable TO sleep
at all. We have tried many eXpedients
to induce sleep with more or less success,
and have read many recipes which prove
better in theory than in practice. The
very best method We have yet discovered
is that OF counting. Breathe deeply
and slowly without any strlining effort.
ana with every expiration count one,
two, three, DC, up to n hundred.
Some persons will DO asleep before they
can count fifty in this manner. Others
vii count ten, twenty or thirty, and
then forget themselves and cease count.
Ing, In such cases always commence
again at once. Very few persons can
count a hundred and find themselves
awake /; but should this happen, repeat
the dose until curcd.-ScitMcc If Hultd.
To BoL HAM.-This is ordinarily
deemed so simple process that most
housekcepers will esteem such rccipr
tuperiluous but in our judgement mi
the bacon eaten is undcrdone, aud there,
fore salty, tough, and, in n word, nm.
palitable. II is always best 10 wash d
ham the evening before the day YOU
wish to have il cooked, and let il Soak In
water all night. lyon wish Il fora two,
O'Clock dinner, put 1t on the FIRE bv five
O'Clock in the morning, in an abunAnnc,
Of water to cover it we'll. Keep it slowly
boiling until you are ready to dish ur
your dinner. You may ascertain il it /,
sufficiently done by the readiness with
winch the bone on the under side may be
removed. lfit comes out easily, the ham
Is done. You may remove the oatsido
skin or not, as You choose. Some epi.
cures think ham ruined II either skin.
ned or cut until perfectly cold, csteeming
y so desirable to retain all the juices. II
time allows, the pretiicst way Of serving
up ham is to take of the skin after beipp
thoroughly boiled, TO rrnte broad.
crumbs thlckly over the ion. and brush
the whole over with the yolk Of eggs.
Now put in an ovea and brown niccly.-
Remark If during the process Of boil.
inglt be found necessary to add more
water, be sure that it is boiling, for cold
tough.