The democrat. [volume] (Weston, W. Va.) 1868-1874, 1873-11-17
farm, Garden and Household,



Sausr KrAut.
Directions for making sauer kraut, as
given by the editor OF the Germantown
Telegraph: The best We ever ate we
make ourselves, and have done SO for
many years, and for q considerable time
with our own hands, and always from
Savoy cabbage. II was manufactured
in this wise: In the first place, let your
stand, holding from hall barrel to n
barrel, be thoroughly scalded out; the
cutter, the tub, and the stamper also
we'll Scalded. Take of all the outer
leaves OF the cabbages, halve them, re-
move the heart, and proceed with tho
cutting. Lay some clean leaves at the
bottom Of the stand, sprinkle with q
handful Of salt, ill in half bushel Of
cut cabbage, stamp gently until the
juice makes its appearance, then another
handful Of salt, and so on until the
stand Is full. Cover over with cabbage
leaves, place on top clean board fitting
the space pretty well, and on top Of that
n stone weighing twelve or fifteen
pounds. Stand away in 4 cool place,
and when hard freezing comes on re.
move to the cellar. It will DO ready for
use In from four TO six weeks. Tho cab
bage should be cut tolerably coarse.
The Savoy variety makes the best
article, but II is only half rs productive
as the Drumhead or Flat Dutch. We
will Just add that there is no dish more
wholesome than well.made sauer.kraut,
but it should always DO boiled with a
piece Of picked pork or coned beef.
Chicken vsrmln.
Every amateur who has attempted
the raising OF chickens, beyond the
small number usually found about
every rural home, has most probably
given It up in disgust, from inability
10 cope with tho subject OF yermin in
the shape OF small mites That iniest the
nests OF setting hens, when even they
do not take possession Of tho whole
hen.house and It's inhabitants. Many n
one will remember his dismay ut seeing
his hens quit their nests perhaps the
very day when the chicks were expect.
cd, and on examining the eggs, fnd
them literally covered with these active
little animals. Madame De Linas has
found the secret Of preventing these, rs
we'll as this disease generally, among
her feathered charges and this secret
Is simply in absolute cleanliness and
fresh air. The rooms where the hens
lay and where they rest at night, are
perfectly ventilated by Venetian shut
tiers in the front and rear walls. In ex-
ceeding cold nights these are not per.
fectly closed, and on these occasions
the furnace supplies constant current
Of fresh, warm air. The interior Is
smoothly finished in plnster, and the
wood OF the nest boxes, as well rs the
wood OF the buildings, has been sub.
mitted 10 what is called the Boucherie
process, the invention OF adoctor by
that name.
My bill Of fare for winter, says the
gentleman who took the first prize fol
butter at the New York State Fair, il
twenty pounds clover hay, one peel
roots, and four quarts fine corn meal,
That will be the average; II any COW
wishes moro. she shall have it. A good
COW always pays for what she cats,
Last winter I cut and steamed the food
with Pnndle steamer, but am not pre-
pared to say whether l got paid for the
extra pains. There Is q great deal o.
labor about it, especially when you d.
It yourself. am certain II pays Il
cook the meal when the weather is too
cold TO sour it. Cows are very fond OIL
steamed food, and will cat o great dea
Of II. l cannot sec any saving il
quantity by feeding cooked food. Pro
prietors Of feed cutters and steamin[
apparatus are always very enthusiastic
ever the great saving Of hay by cooking
it. In fact, so potent is their machinery
that with it the farmer can ESQ they say
transmute refuse straw and musty ha,
into product superior to the best ha!
uncooked. What mess TO place be
fore wen.bred Jersey COW, whose yer,
name is suggestive Of delicious cream
and golden butter
lSiDtering Bees
J. D. W., Steuben county, n. Y.
gives his method for wintering bees
He says: "Place them on bench, on,
foot from the ground, closely packed
oncircle them with boards, one foo
from tho skips, then gil in closely will
dry saw-dust, from the ground upward
till they are covered one foot over the
Bkips, securing them SO that the saw
dust cannot get en- the inside; cover
with boards for roof II you choose
Pack them as soon as winter sets in
and take them out the last Of March OF
LIST Of April, when tho warm weather
begins"
A Printers D.