Buchanan County bulletin. [volume] (Independence, Iowa) 1869-1891, 1872-12-13

difficulty, climb over the dashboard
and get on the animals back and
check him by grasping his nose
Leaping from the carriage while the
horse is running is almost certain to
involve more or less injury. An
active person may do it safely, but
it is the part of pluck, and general
ly that of wisdom, to stay by the
carriage as long as the traces hold.
When the horse is fairly stopped,
treat him kindly, and, if possible,
let him stand until his nerves are
quoted. fla horse is running tow
ard you, courage and adroitncss
may enable you to stop him. If you
can secure hold on the reins, or
one of them, near the bits, you are
all right. Hold Gil and within
few rods, at most, the horse will
stop, unless he is a most extraordi-
nary animal. In the case of a span,
if you stop one the other must stop,
too, unless something breaks loose.
We can tell those who have never
tried it that it is not a pleasant pas
time to stand by the roadside and
watch the approach Of frantic
horse, making calculation the while
to catch some part Of the harness.
Still it can be done, and is done ma
ny times during every year. A run
away was stopped short time ago
in this city by boy, who climbed
into the wagon from behind, passed
forward and along the thills until he
could reach the reins, when he
placed himself astride the animal
and stopped him in three squares.
Ways Of Baking Graham Flour.
BY this time everybody knows how
to make Graham "gems" by the
usual method, which is simply to
stir the batter just a little sitter
than griddle cake batter, and bake
quickly in a very hot oven. 1t is
also the case that gems mixed with
water require y hotter oven than
those mixed with milk. So, if you
cannot have very hot oven, either
make the mixture of simple Graham
-four and water quite thick, or mix
the flour with milk. Skinned milk
is good enough, though new or
creamy milk makes the bread more
"short," of course. Have the gem
pans very hot Il set them in the
oven before filing thcm) and then
scrap of cloth with the least bit of
butter upon it rubbed over the irons
will prevent the gems from stick
ing.
Housekecpers who have no gem
pans can make very nice warm
Graham bread for breakfast in
several ways. Make a dough of
flour and sweet milk (skimmed or
creamy, as you prefer or find con-
venient), stiff enough to roll out
easily. Knead this a little, roll out
an inch thick, and cut it into dia-
monds; or cut off strips and make it
into rolls with the hand; or roll it
lHCo UdIIS TWO lnCilcS III uliLlclcI,
tiattening them little or not at all j,
as you choose; or roll the dough
very thin and cut it into square
crackers, pricking them well to pre-
vent their putting. Crackers are
best with some cream in the mixing,
and crackers require more kneading
than crackers and rolls, which are
expected to be soft inside.
Any Of these kinds of bread-diaT
monds, rolls, balls and crackers
arc baked upon the crate in the
oven, which should be wiped off
clean. They will not stick to it,
and bake very fast. l recommend
the crackers in particular. All these
breads are swectcr and better, l
think land we all think so at our
house,, without salt, but most PEG.
pie prefer salt in the crackers
(n1 HoorfL AMI Hama