National opinion. [volume] (Bradford, Vt.) 1865-1874, 1872-03-01
Farm, Garden and Household,

must be tempted. Probably cut turnip
sprinkled with salt would be eaten
then some mill feed mdy he sprinked on
them. II this is not successful, give he
half a pound of Chamber salts, followed
with little powdered gentian root anC
tincture of iron, daily, in something sh,
will take, until her appetite is invigora
ted
MUFFrNs.-The incest mullins are mad
in thus simple fashion Early in the morn
ing take off n piece of light bread dough
say what has been made from one quar-
OF -four, for a family Of eight persons
Thin tins to the consistency of batter b,
the addition of sweet milk. After beatln.
1t till smooth, let il rise all together for al
hour then on delicately creased grid
die drop the batter from a spoon, and Sc
soon as lightly Drowned on one side turn
on the other. To he served MP hot. and
torn open instead of being cut with q
knife,
COOLING MILK. -Augustus Kean, OF
Montgomery Co., Pa, asked the Club
whether carrying milk fresh from The
COW in a wagon a mile would inJure il
for butter making, and if it should be
cooled previously Col. Weld stated that
there would not be any difference in the
quantity of the butter, but in the quail
ty. Fresh drawn milk closed up in a
tight can would retain the animal odor.
which would he communicated to the
butter. If the milk were cooled pre-
viously and exposed to current Of air,
this odor would pass off and no bad
effect on the butter would occur.
FRIED CHICKEN Gut up the chickens
and joint them neatly, lay the pieces in
large pan of cold water, to remove the
blood and make the flesh white. They
need to soak at least twenty minutes.
Then take each piece separately from
the water, wipe dry on meat cloth.
then season with pepper, and salt, and
dredge with -four. Lay every piece into
boiling lard, and fry TIL of good clear
brown. When done place on platter
and set into the heater, or where it will
keep hot, while you skim the gravy in
which the chicken had been cooked
Shake in little more -four than what
you rolled the piece in, add little nut
meg, very little more pepper, and some
chopped parsley. Pour into this half
pint of rich cream, let it boil up once.
then pour over the chicken and serve
hot
PREPARING LAND. Clay is not so good
as q sandy loan for corn, vet it can be
made to yield we'll 1t has been done
here, with the highest success. in the
following way Select sod, and spread
manure on II early in the fall This will
cause the rains to wash out the soluble
parts without any or but little loss, and
there will be growth of the grass. Late
in the fall or early winter turn down. but
not deep. Five to six inches is n good
depth, especially if there is n porous sub
soil otherwise it would be well to loosen
the undersoil You have now the land
for some depth saturated with the man
ure which was carried into it by the
rains. You have the manure remaining.
the coarse part to lie between tho slices,
and thus giving the frost chance to
work on the soil and mellow it-what a
clay SOL, of all things, most requires. In
the spring there will be nice condition
the burrows somewhat set mp, with
gllmpses of manure, all mellow. The |
harrow, passing over this, makes gar
den of it, or nearly that. When yoa
come to plant, your soil is not hard, not
packed down-the manure prevents this |
In tins condition you may risk crop !
III the season is anything like favorable |
and the land is not over-poor, you may
expect, to certainty, good crop-say
40 to 80 bushesper acre. If much man
ure and good has been used-or. with
less mpnurn if tba sol - IA, III 49,.
one-lO0 bushels or more NAV be eX-
pected. With still increased richness,
OF course, more viii be realized. We
have known, even without manure. clay
soil with a good old sod, yield so odd
bushels per acre; this in superior season
and with the best attendance.
Mich Cows -Farrow COWS that are
being MIXED and fattened at the same
time, must have an abundance of rich
food-say four or five quarts of corn
meal per day, with cut stalks or hay.
Beef is now low, but SO are milch-cows. |
and it will probably be better to dispose
of farrow COWS that are fat than to keen
them another season. If literally fed |
we have known them MIXED up to the !
time they were sold to the butcher. and |
still prove very tat inside. As rule. |
however, the butchers Will pay little
more If they have been dry few weeks. |
Cows that come in before the first of
April will now, in ordinary diaries. be |
allowed to go dry In the f-aioritv OF .
cases they cease to give milk of their |
own accord. With warn stables and .
liberal food, some cows viii continue 10 .
give milk nearly or quite up to calving. /.
A COW with great digestive powers. that |
will keep in high condition. nourish her |
calf, and give milk, NAV be allowed to .
do so. In fact, it Is probably better to |
keep on milking her There will he less /
danger of milk-fever after calving. But /
snch cases, IN our experience, are rare. /
1t requires liberal food and the best of |
treatment TO keep such COW in vigorous
health. As a rule, the average good |
dairy COW requires and will well repay
a few weeks rest at this season. And
we need seldom be afraid to feed liber-
ally. And fat accumulated before calv-
ing will In the case Of good mixer find
Its way to the butter-tub For ten DAYS
or two weeks before calving, IL il well
to give laxative food, such "a bran mash
and linseed tea, or if this is not sufficient.
give pound of Glauber salts. or half
pound of Epson salts, and tablespoon
iui OF ginger. In case of very fat cows,
II Is well to give this dose once a week
for three weeks or a month before calv-
ing, as preventive of milk-fever.-
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