Connecticut western news., 1872-03-08
Farm, Garden and Household.

How TO MAKE HEIFER FAT.-This is difficult business. The appetite must be tempted. Probably cut turnips sprinkled with salt would be eaten, then some mill feed may be sprinkled on them. If this is not successful, give her half pound of Glauber salts, followed with little powdered gentian root and tincture of iron, daily, in something she will take, until her appetite is invigora- ted.
 MUFFNs.-The incest mullins are made in thus simple fashion Early in the morn- ing take off piece of light bread dough, say what has been made from one quart of four. for family of eight persons. Thin this to the consistency of batter by the addition of sweet milk. After beating it till smooth, let it rise all together for an hour then on delicately greased grid de drop the batter from a spoon, and so soon as lightly Drowned on one side, turn on the other. To be served up hot, and torn open instead of being cut with a knife.
 CooLNG MmK.-Augustas Kean, of Montgomery Co.,, Pa., asked the Club whether carrying milk fresh from the COW in Q wagon mile would inJure il for butter-making, and if 1t 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 be 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 CH1cKEN.-Cut 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 a meat cloth, then season with pepper, and salt, and dredge with flour. Lay every piece into boiling lard, and fry till of good clear brown. When done place on a 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 OhORPOA R64oAOys OuI 1dJO OlllS ud1I 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 sandy loam for corn, yet it can be made to yield well. It has been done here, with the hightest success, in the following way: Select sod, and spread manure on it 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 a good depth, especially if thereis 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 the slices, and thus giving the frost chance to work on the soil and mellow it-what clay sol, of all things, most requires. In the spring there will be nice condition the furrows somewhat set up, with glmpses of manure, all mellow. The harrow, passing over this, makes gar den of it, or nearly that When you come to plant, your soil is not hard, not packed down-the manure prevents this. In this condition you may risk a crop. If the season is anything like favorable and the land is not over-poor you may expect. to certainty, good crop-say 40 to 50 bushelsper acre. If much man ure and good has been used-or, with less manure, if the sod is an old, heavy one-100 bushels or more may be ex- pected. With still increased richness. of course, more will be realized. We have known, even without manure. clay soil with good old sod, yield 80 odd bushels per acre; this in superior season and with the best attendance. -
 MnCH. .Cows.-Farrow COWS that are being milked 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 1t will probably be better to dispose of farrow cows that are fat than to keep them another season. If literally fed we have known them m11ked up to the time they were sold to the butcher, and still prove very fat 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 dairies, be allowed to go dry. In the majority of cases they cease to give milk of their own accord. With warm stables and liberal food, some COWS will continue to 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, may be allowed to do so. In fact, it IS probably better to keep on milking her. There will be less danger of milk-fever after calving. But such cases, in our experience, are rare. It requires liberal food and the best of treatment to keep such COW in vigorous health. As 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 iber- ally. And fat accumulated before caIv- ing will in the case of a good milker find its way to the butter-tub. For ten days or two weeks before calving, it is we'll to give laxative food, such as bran mash and inseed tea, or. if this is not sufficient, give pound of Glauber salts, or half pound of Epson salts, and a tablespoon flu of ginger. In case of very fat cows it IS well to give this dose once 8 week for three weeks or 8 month before caly- ing, as a preventive of milk-fever. Hed,th and Home.
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