The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1872-05-15
VOLUME XX---NO. s.
FARMHOUSE NOTES.

REMEDY FOR CuTwoRM IN CORN.
The Prat ticat, Farmer says So a fter the
corn is dropped and. covered, and before
| it is up, apply on the surface of each hill,
about one tablespoonful Of ground salt.
Unless it is carbolic acid, nothing makes
worms squirm like salt. f5 J, =
RESULTS OF SELECTING GoRN.--Hen-!
ry Kliperd, Clinton Co., Ohio, sends to
Rural NeO Yorker few kernels of what
he calls mammoth yellow corn The
editor says: "These kernels are, GER
tainly. splendid. He obtained 1t, he
says, by planting large kinds Of corn
mixed together; then selected the finest
ears toplant for 8 anumber Of years; until
| lie has what he asserts to be IA No. /
variety of variety Of corn" "He selects
the best ears, and the best grains out of
the middle Of these best ears for, plant
ling. aa ~ 5Ylg.Ss % q
FooT-RoT IN SHEEP have tried
this with success :-:Whenever athe f1isssi
ease appears let the feet be washed and
the hoofr pared off as much, as possible
land moi. cause it to bleed, and let the
sheep stand upon q dry stable floor.
sprinkle,l with lime four hours. "A fter this
keep them in, q; dry pasture, and there,
will be no further danger. Or, after the
foothas been pared, apply spirits of turo
peptine and Blue Svitriof; FIN. equal parts
bind q cloth over the efopt, and let it re-
main four days.. Sheep that are dis
easetl should be kept from, the flock, as
the disorder is infectious .LE,, f.. w,
HARDIN CO. 1owA.tihl eaifi!f zsI
Ported EEr.LTake eight pounds j fof
lean rump ste4k, put it into a stone Jar
with teacup of boiling rwater, a.levei;
Tablespoonful, of salt, a ,tea-spoonfil1 Of
pepper, and a few allspice, with one on.
| ion chopped fine. Cover With paste and
4 baked forfhree hours, yTurn out all the
Iliquor, and take out the6meati into the
chopping-bowl. Pound fine with a pes
tile; season with half q tea-cup Of catsIp..
Taste it, and If not highly seasoned add
| more salt ard pepper. z When perfectly
fine press into mould or small cups, and
If desired to be kept for six weeks, cover
the tops. with melted butter. so thickly,
. that no meat is seen. Wet. the
moul de or cups with water and the beef
will turn out inform. sinlYs9 aiH i; 4
Hs11ED BREAD Every housekeepef
kp5ws that it is not always spossibleso
toiproportion the supply to, the, demand,
that there shall sometimes be. on hand q
loaf of stale bread, which economy de-
mands shall not be wasted Our French
friends have contrived many ways OF.
converting the stale loaf into q delicious.
dish, and among them is the following !:
From half of common loaf OF stale
bread, cut OFF all the crust.' This is put
into q slow oven and dried, and them
trushed and rolled in !, fine crumbs with.
rolling-pin. Cut the bread into slices
an inch 7shick, and these into pieces
square, Tosone epintof sweet milk add.
Tablespoonful of sugar and one well--.
beaten egg. Lay the pieces of bread into,
a broad pudding dish, and pour over
them the milk and egg. When the
bread,i is thoroughly rneistened, but not.
soaked so as to fall to pieces, dip each
piece into dried crumbs Of the crust.7-yr
Then drop; into boiling lard, and brown,
like doughntts. When done, dust with
fine white sugar and cinnamon, and eat
while hot. This "veifed breadn forms a..
delicate dish fortea.. With the addition
ola hot wine sauce, into which has been
stirred half a pint of Zante currents, 1t
maks an excellent dessert. -. g ,sss ,}ss:&sz