The Columbia herald. [volume] (Columbia, Tenn.) 1850-1873, 1872-11-01
Oysters.


agOnizing form is q penalty of a failure
in the supply.--Edcdrd EpereH. ED .. q
Oysters.
A famous French cook says the Ameri
can oyster is, without doubt, the best oys-
ter in the world. OF course, this being
The season for them-the months with an
R-something more definite about the pre-
vious biyalve may be pleasant.
1t often is a matter of much convenience
TO be able to keep oysters alive in the
shell, especially when one lives distance
from market. To do this, place the oys-
shell uadermost, and sprinkle each well
with salt and lndean meal. Fill up the
tub with cold water, and over the top place
an old carpet or blanket Ere hen daily
the water and food They may be kept in
this manner from a week to fortnight.
The tub mus: be kept iii the cellar. -.
Oysters raw are inexpressibly delicious.
if you happen TO like them. Wash the
shells clean before opening. Serve with
vinegar pepper and salt. Lemon juice is
preferable to vinegar. Horse radish is
an excellent addition to the lemon juice
Oysters picked will give the happy eas-
er an appetite that only another and an
other oyster will satisfy. They form very
desirable and convenient dish for parties,
country donations" and, in fact, for any
entertainment including refreshments. Re
move the shells and all pieces of shells
from one hundred and fifty fine, large oys-
ters Lay them in deep dish and strain
the liquor over them. Add salt to taste,
as salt adds to their frmness. Simmer
over the fire until the oysters axe heated
through, but not until they boil. Then
drain out the oysters, putting them in a
stone jar. To the liquor add pint OF
cider vinegar, a large teaspoonful of blades
of mace, three dozen whole cloves, and
the same of pepper corns. Let all GENE
to boil, and when the oysters are quite
cold in the jar pour the liquor over them.
They can be used at once-will be better
next day-and will keep a week in cold
weather. -
Stewed oysters are served as soup.
Open them on a sieve to drain. Put them,
with little more than half the liquor,
some whole pepper kernels, few blades
of mace, aad some grated nutmeg, into a
stew pan. Simmer gently for FIVE minutes,
adding, meantime, piece of butter rolled
in -four, or a quantity of sweet cream,
which is better The oysters need only be
heated through to be sufficiently cooked.
Try one before removing from the fire.
When done, turn the contents over but
tered slices of thin toast, i'll a deep dish
Crumbsd Oysters-eight square soda
crackers, rolled fine, seven ounces of but
ter, one quart of oysters. Put the crack
ers and oysters in alternate layers. divid-
ing the butter equally through, and sprink-
ling dust of pepper over each one. Use
salt sparingly, Have. crackers at top and
bottom of dish When ready for the oven,
pour over coffee cup of the oyster liquor
Bake light brown 81 E4,,
Cows for Milking and Feeding.
From the proceedings of the State
Sort Horn Convention, held some
months ago in indianapolis, we extract
the following paragraphs: JASs = D.
His cows all fed their own calves and
some of them were excellent mixers.
Mr.. Thrasher wanted to harmonic
the milking COW disputers.
He admitted that Attorneys were
average mixers, but n good milking
Durham was . good deal better milk
COW than the Others. He fed literally
from calves to full grown cows, and
didn't think it injured breeding quail
ties. He was satisfied that the time to
breed COWS was between Christmas and
April, instead of in the fall. He had
never lost coy with milk fever that
calved In the fall. He feeds his cattle
on grass. His opinion was that food
iii its natural or raw state was the best
for animals. He thought most cattle
were turned out to grass several weeks
too taIly I'D the season. alH-s
Mr.. Meredith said he fed his calves
the first year on shelled corn, but ifnl
aged animals ground food was to be
preferred. 1t is a great mistake to
turn cattle out on tender grass without
grain. -ail .-lsa5I
Mr.. Billings.ey finds shelled corn the
best iced be can use for calves. He
has tried manv other kinds Of feed but
this is the most satisfactory.
M. Tnrasher says his cattle will eat
large quantities of hay, even while
tur. ed out to grass, and thinks 1t
good thing for their health.
Mr.. Meredith introduced the subject
of milk fever and gave his remedy.
He said bis cu~s wer" generally at.
tackled witt H. rom one to tive days az
ter having calves The tails are found
to be timber and limp. He immedi-
ateiy split open the tail, which was
found To he hollow az without bpny
substance. He filled up the cavity
with a mixiu e If salt, sOOt ard tur.
pentinp, and bnuEd up the tail. He
then b!el the amin III in the neck. He
continued the u-e Of stimulating pow.
ders for several days or weeks. be
applied bli-tersOr f,menta-
tons in font Of the flank Give but
little water and that sbOu be temper
ed; give wheat bran or any nkht dlef.4
A constant watch nut I've kept up TO
keep the bowels open. He had always
had success by this treatment.
DIR. Stevenson gave his experience
with COW with the milk fever. Re
kept the animal under cold treatment:
She was kept cool for two days and
nights in this way, til the fever was
conquered and the COW got well.
Mr.. Thrasher said that his best milk
ers were the ones that had the disease
most often. He had used Geld water
treatment with good success In four or
five cases. He believed In using pre-
Keep cow that il iisol :
to the disease; take the cow away from
grass and keep her on dry feed, not
heating. and she will rarely have the
ever. He didn't believe In hollow ta''
Or hollow horn.
IN e A.,;n Toyas nj this