Beaufort Republican. [volume] (Beaufort, S.C.) 1871-1873, 1873-02-13
Farm, Garden and Household.

conslderapte time.
z5FTsH RfsseiEs. Take some fish, either
freshar that has been cooked, shred it,
and let it steyswith some butter, COW
eripg it over a,rntil- sufficiently done.
Soak a roll in milk, beat up the fish
and this together III a mortar with
ilittle! fnely-chopped nfishroom and
three eggs; seasoncwith salt Eand pep
per- o. Mix, all well together; bake In
small cups, first buttered, and turn out.
Serve with or without sauce. =,
.PHorrcrfsa APPLE TREES FROM RAB-
BITS. - W nensver there are deep SHOWS
and long, hard winters, rabbits work sad
havoc by gnawing the bark off young
fruit trees. A good rersedyis to take
hogs or beef liver and rub the trunks
of each tree with it as high up as the
snow is likely to permit the rabbits to
reach or any kind OF bloody or greasy
meat will answer. Some paint their
trees with blood and clay, pulyerizing
the clay and stirring in the blood to the
thickness of paint and apply.it with q
rag or brush. Others tie bundle of
eorn-stalks, stripped of foliage, close
around the trunks of the trees.
INFLUENCE OF Foop ON NPoULTRY.-The P
influence of the food of poultry upon
the quality and favor of their flesh and
eggs has not generally been taken into
consideration, but it is now well ascer-
tanned that great care should be taken
in regard to this matter. In some in
stances it had been attempted to feed
poultry on a large scale in France on
horsefesh; and although they devour
this substance very greedily, it has been
found to give them q very unpleasant
flavor. The best fattening material for
chickens is said to be Indian corn-meal
and milk; and certain large poultry es-
tablishmpnts in France use this entirely
to the advantage both of the flesh and
the eggs.
The FLAVOR OF BUTTER. "A German
journal says thata great portion of the
fine flavor of fresh butter is destroyed
by the usual mode of washing, and re-
commends a thorough kneading for the
removal of the buttermilk, and subse-
suent pressing in linen cloth. Butter
thus prepared is pre-eminent for its
sWeetuess OF taste and flavor, qualities
which are retained for a long time. To
improve manufactured butter, we are
advised by the same authority to work
it thorotighlyswith fresh cold milk, and
then to wash it in clear water; and it is
said that even old and rancid butter
may be rendered palatable by washing
it in water to which few drops of q
solution of chloride Of lime, asve been
adtled.
POUNDS OF MILK FOR A Pound OF
CHEEsE.-The number of pounds of
milk, required to make pound of
cheese, says an exchange, varies witL
the seasen and food of the cows. It
usually requires, so far as we have OBJ
served figures, q larger number of
pounds early in the season, after the
cattle get tor grass, than at the close of
the season of grass-feeding. Some
times it requires more pounds in July
than in May and June but if the cows
are fed on corn in July, it requires less
than on grass in the month named.
Later in the, season, when the grasses
ripen, and as the fall feed freshens up,
the relation Of pounds of milk to
pound of cheese lessons. The quantity
depending upon the breed or character
of the animal, and the food the animal
gets, as well as the season when she
gets IT. ranges FROM seven to ten pounds
of milk for a pound of cheese. Perhaps
fair average is nine pound of milk for
a pound of cheese.
A MODEL FARMERS CLUE. Club
is formed OF u. members, who, meet
once a month, the meeting t . take placs
at the residence of each member once q
year, The time of these meetings was
decided after this manner: Twelve
cards, each card bearing the name of
one of the months, are placed in q box
and thoroughly shaken up; then each
man draws one card. The name of the
month that card bears is the month in
which the Club will meet at his resi-
dence. We have President and Sec
retary who act in that capacity for one
year. Upon our assembling (which is
at 100 clock, a. M, in the winterInonths),
the President calls to order. The min
utss of last meeting are read by the
Secretary; then follows discussion of
question chosen at our last meeting.
These questions relate TO the fare,
crops, stock, &c. Example: Question
fornext xtmeeting-Winter care of horses.
The President chooses foreman at the
time of the selection of the question,
who opens the discussions The men,
bers are then called on one by one, who
make remarks in conversational man.
ner. Between the hours of IL and l
o'clock the Climb sit down to q plain and
substantial dinner prepared by the fru-
gal housewife. Conversation on vari-
Gus topics is carried on during the meal.
The neighbor who is uniniGated would
never dream of club, but would sup
pose his friend had II of his neighsors
for visitors. After dinner the Club lis
ten to a report of the farm where they
are assemoled-the number of acres
sown in the different grains, the man.
ner of cultivation, the cost of the crop,
the number of bushels received, num-
Der of acres in grass, amount of hay per
acre, &C.; amount of stock on the farm,
what kind, and how farming pays, &c.
After the farm report, miscellaneous
business is IN order. Under this head
n question is selected for the next meet
ing. If.any member has stock for sale,
he here informs the Club, who will help
him to find buyer; or if any one wish
es to buy any kind of stock, he also
makes il known to the Club: all thus