Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1873-07-30
RECIPES, ETC.

Sponge Cake-Three eggs, one and
half cups sugar, beaten together five
minutes, half cup of water, one teaspoon
full of cream tartar, one-half teaspoonful
soda, and two cups of flour Flavor with
extract of lemon
To Keep Potatoes.-A correspondent
of the Mobile Register, says of the best
manner of keeping this esculent--I al
ways put my potatoes up in Stacked lime,
sprinkling Is thoroughly among and over
them throughout the barrels. 1t takes no
great deal of lime, but it prevents the po-
tatoes from getting strong. Northern po-
tatoes would soon get strong In our
climate unless so treated, but lime and
dry room keeps them good the year
round.
How to Raise Turkeys.-As soon as
the birds are Matched, feed them with
warm bread and milk, well peppered,
with boiled eggs added, or thickened with
cooked cornmeal, or wheat middi1ngs,
which is better. A little care in these
matters will repay all efforts. Before [
knew how to take care Of the eggs, | set
thirty eggs one year, and but one of them
Matched The next year | set forty eggs,
and nearly all of them Matched and the
birds lived. At present prices, raising
poultry is much more pleasant and easy
occupation than the slavish drudgerY of
making butter and cheese.-Anoricaa
Rural Home.
"A Feed Cutter-A correspondent of
the Vermont Farmer gives his method of
converting a mower into a feed-cutter as
follows: Place the machine standing up
right on the back end, and brace it firmly.
Then brace up the bar so that it will be
steady, and fit a board on the top of the
fingers of the guardian, SO that the hay
cannot get over the bar Then make
table to feed on Throw the machine
into gear, put the hay on the table and
turn the wheel. The hay is fed against
the under side of the bar With horse
power and belt to the wheel, this makes
first-rate power feed-cutter, doing the work
fast and well.
How to Make Tomato Figs.-Pour
boiling water over the tomatoes in order
to remove the skins; then weigh them
and place them in stone jar, with as
much sugar as you have tomatoes, and
let them stand two days; then pour off
the syrup and boil and skim it until no
scum rises. Then pour it over the toma-
toes, and let them stand two days, as be-
fore, then boil and skim again. After a
third time they are fit to dry, if the
weather is good; if not, let them stand in
the syrup until drying weather. Then
place on large eathen plates or dishes,
and put them in the sun to dry, which
will take about a week, after which pack
! them down in small wooden boxes, with
fine white sugar between each layer
Tomatoes prepared in this manner will
keep for years.
Natural Rotation of Crops-A gricu1-
turists had long been practically CONVEX
SAINT with the advantages derivable from
the practice Of not growing the same crop
on the same soil for too long a period
The advantages consequent on this So
called rotation of crops are due to more
than one cause but it was bureau de la
Male, who, in 1925, called attention to
the phenomenon of natural rotation. From
long observation of what takes place in
woods and pasture lands, he established
the fact than an alienation of growth, as
he called it, occurs as natural phenome-
non. In pasture lands, for instance, the
grasses get the upper hand at one time,
the leguminous plants at another; so that,
in the course of thirty years, the author
whose observations we are citing was wit
ness of five or six such Alterations
Popular Science Monthly for May.
10 hodSt 11udTteT Oh LdmD--daVc
boiling water two or three inches deep in
the lower part of the boiler, deep enough
to just touch the bottom of the pan to be
set over it. Place the lamb in the inner
pan aoathout aoater, first seasoning it with
salt and pepper, if agreeable. Put ON the
cover, fitting it in tightly. When the
water begins to boil, set the boiler back
on the stove, or range, where it will keep
just at the boiling point, and let it remain
cooking the usual time-ffteen minutes
for each pound is generally thought long
enough. When done take it out dredge
with flour, and put into a quick oven to
brown, but not scorch. 1t is usually esti-
mated that one pint of gravy is lost when
meat is boiled in the usual way. Here you
have it all saved in the dish, the pure juice
OF the meat making excellent gravy