Beaufort Republican. [volume] (Beaufort, S.C.) 1871-1873, 1873-01-02
Farmhouse Moss.

England IT, di Scover the cSuse OF tainted
milk IN a dairy, it was found that it could
be nothing more >r less than the effiuvia
from dead COW in the neighborhood of a
stable, by which the air the cows breathed
was tainted, the taint, of course, COM
municated to the blood and thence to the
milk. On its removal the milk at once
assummed its normal condition.
BOILED APPLE PUDDING. - Make q
good paste of eight ounces OF chopped
beef suet, twelve oTu,es of flour, salt
and cold water. Line battered pud-
ding basin with this pare, core and cut
up yonr apples, fill up the dish, strew
in some brown sugar and little powder.
ed cloves. Cover with top crust of the
paste, Scald and -four pudding-bag,
tie mp the pu1ding. putitin fast-boiling
water, and boil ,wo hours.
Dad MILK AND BUTTER IN WINTER
It is said that when cows are allowed to
eat litter which is thrown out Of horse
stables. impregnated as 1t is with liquid
manure, their milk and butter will be
tainted with tue taste, in the same wa9
that the flavor is injured by eating
turnips. but to more disagreeable de-
gree. II litter IS allowed 10 be eaten.
it should be only given to other cattle.
and not to mich cows, which should
have nothing but the sweetest and pur-
est f.od.
CREAM CHEESE SALAD.-Break up two
or three white lettuce heads add to
them spoonful each Of grated lemon
riud, chopped onion, and chopped pep
pergrass mix all well together season
with little salt, plenty of oil and some
vinegar (; have quarter OF pound OF
cream cheese, break it into small pieces
with teaspoon. place it here and there
among the salad, and round the rim Of
the dl,h arrange small heaps OF either
pic lei red cabbage, boiled beats sliced
aud quartered, orred radishes cut in
pieces.
PLUM PUDDING. The day before you
wish to have this pudding for dessert,
stone and chop fine one pound OF raislns,
wash i'll warm wafer one pound OF cur
rents, pick and dry them. AMI chop half
q pound Of beef SUIT. Next morning
soak q pound loaf of bread in pimt Of
warm sweet milk; beat it Hne, add 10 it
tie raisins, suet and currents. with three
eggs well beaten, graf d nutmeg,
tablespoonful Of sugar, ard wine-elass OF
brandy. Pat it in Toured bag oil pud
ding monl1, and boil it four hours.
Seive with cold sauce, made Of sugar
anil butter and fl vored with wine and
teis-couful essence of lellUn or vanilla
AGRICULTURAL PRlzEs.-1t is suggested
by II farmer that it would be the part OF
wisdom lor the makers mp of agricultural
premiums to omit the 50 cent or 81 bribeS
where with they induce farmers To scratch
around among root heaps tor nonstrous
specimens as unlike the average crop a.
possible, and offer 3 respectable prize
that will encourage the young to study,
for, say, The best collection of insects in
jnruus to vegetation, the insects to be all
the various stages of development, to be
properly named, ard the trees and plants
gwen that they particularly prey on; or
the same thing might me done for the
beneficial insects, although it seems too
bad perhaps to sacrifice these even for the
advancement Of science: it might, how.
ever, have the effect of teaching the rural
mind the difference between friend and
foe.
FooD FOR Sr0cK-William Crozier Of
Beacon Farm, Northport, L. l., answered
the following questions in the Farmers
Club:
Q How many COWS do you feedl A.
Ninety cows and other cattle.
Q. Do You feed horses cooked food en-
tir-Iy2 A. Yes.
Q. Do you feed horses any grain clear2
If so, do you cook III A. Feed no clear
grain cook all in Winter.
Q. How much hay do yon teed cows
per day2 A. | feed about three per cent
of the gross weight of the animal, of my
mixed food all Of it steamed.
Q. How many times do you feed per
day? A. Twice.
Q. Do you feed any raw hay A.
Sometimes little for a change.
Q. Do you feed straw mixed with hay
or corn fodder or clear? \. Mixed.
Q. How much hay do You consider a
ton of good oat straw worth for feeding
cows, both being cooked? A. About
one.third.
Q. Wheat and barley3 A. Good for
be, ding, unless cut before the grain is
rive; the grain must be lost to get value
of the straw.
Q. Sowed corn2 A. Full as good as
ha! ifcut ut proper time.
z. Corn stalks? A. Not so good.
q. Would you feed horses cooked food
through Sprung plowirg and other hard
wurk2 A. No. Feed hard feed, hay and
oats.
O. VIII steamer of 1000 sqnare
inches OF heating ST rface be large enough
t. cook Tor j. cOwst a. A box eight
feet long, four feet high. and four fee,
wide is about what | use. A box 80
inches Ion e aud 90 wide would have Il
bottom suIfaco OF 1000 square inches :;
make this four or five feet high and il
might do him.
=. How long DO you steam fodder, and
with how mach prrSSurc1 A. Tw"
pounds pies, ure, and 10: three hours
Time.
Q Do you teed mangel. wurzel and
other roots, and it 81. cooSed or rawi y.
YES; cnt, mixed with the other food, and
steamed
Q. How large a stean-box do yo uuse? (?
y. One hundred and twenty-eight cubic
feet.
Q How often do you cook fodder {?
y. Every dav.
Q D, you feed cold2 \. No; blood