Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1874-01-02
USEFUL AND SUGGESTIVE.

USEFUL AND SUG6ESTlVEs
FEED horses according to the work they
do.
GIVE pigs q warm nest and plenty of
straw.
THE one thing needed by farmers is en-
ergy.
EARLY rising is good getting at your
work carly is better.
MAKE your hennery tight and warm,
and feed poultry warm food.
BETTER hire an extra man than devote
your whole time to mere routine work.
SHELTER saves food II sometimes does
more than this. 1t saves the life of the
animal.
WHEN feeding hay It is a bad practice
to let the horse stand with rackf full of
hay before him all the time.
MACHINERY docs not do away with the
necessity for labor; IL merely changes its
character. 1t demands brains rather than
muscle.
ANIMALS require daily care. Make
them comfortable. Feed regu arly and
literally, and see that they have a con-
slant supply of fresh water.
How TO TAKE CARE OF OUR FURs.-
If furs or apparel be enclosed in box
with q little oil of turpentine they will re-
main free from the larvae of moths.
APPLE FIoAT.-To one quart of apples
partially stcwed and well mashed, put
the whites of three eggs well beaten and
four heaping teaspo0nsuls of loaf sugar,
beat them together for fifteen minutes,
and eat with rich milk and nutmeg.
GINGER BREAD.-Mrs N. Wellman, of
York, Neb., gives the following: zone
pint of mOlasses; one teacup of lard one
of sweet milk; one teaspoon of salt; one
of ginger; four of soda; sponge over
night, and in the morning knead and
cut in shape as fancy directs.
BUCKwHEAT bran, when fed to cows,
will produce as large quantity of milk,
but the milk will be rs thin as water, and
of n blush color. Meal Of peas, wheat
and corn will make the richest milk, and
of yellow color. Meal of peas and
wheat bran will make excellent food.
SCAILOPED OYsTERs.-Toast several
pieces of bread brown and butter them on
both sides; take an oblong dish and put
toast around the sides instead of the crust,
pour your oysters into dish and season
with salt, pepper, butter or mace; crumb
bread in the top and bake in quick oven
one quarter of an hour.
ICING THAT WILL NOT BREAK.-Take
one pound of pulverized sugar and the
whites of three fresh eggs, we'll beaten.
Mix them well together, and flavor with
the juice of one lemon or add teaspoon.
iul of strong cider vinegar. Pulyerize
one teaspooniul of wheat or corn starch
and add to it. Flour the top of the cake
as soon as it Is taken from the oven, and
put on the icing with large bladed steel
knife, first putting into warm water, and
then smoothing the frosting with it.
GINGER CAKE, PLAIN AND GooD.-Into
two quarts of flour rub well q teaspoonrul
of soda, and, when well mixed, two tea.
spoonstul of cream Of tartar; then either
powdered cloves or ginger to taste; cut
fine. To one tcacupful of butter. or lard
and butter mixed, add two teacupruls OF
molasses. If too stiff, add a little more
molasses; if too soft, add flour until the
proper consistency to roll out. Cut in
round cakes, anu bake in a quick oven.
Cloves and no ginger make delightful
cake
MEASURING HAY.-To measure the con.
tents OF stack of hay proceed as follows
Ii it is round stack, tapcring TO a point
from the ground, measure the width half.
way between the ground and the peak of
the stack; multiply this width by itself,
and divide the sum by 1854; this will
give the average area of the surface GOV.
cred by the stack. Then multiply that
by the height from the ground to the point
where the width was measured. If these
measurements are feet, the sum found is
the cubic feet in the stack If the hay is
timothy, orchard grass millet or Hunga.
rian, 800 feet will make a ton, or cube
eight feet each way. If the stack is very
srltd, and was cut when dread ripe, $50
feet will make ton, or cube of seven
feet each way. II the hay is mixed with
clover about 200 feet, or a cube of nine
feet each way, will make ton. If 1t is
all clover, or light meadow grass, or red
top, 500 feet will be required to weigh a
ton, unless it is pressed very hard, when
some allowance must be made. These
estimates are made from notes of great
many stacks and mows Of various kinds,
and will give fair average.
ToNIc FOR HoRsEs.-Ifa a horse is very
low in flesh and spirits, give him one but
ton OF nOx-vonica every other day until
he has taken three buttons. They should
be beaten or filed, and should be given
when the horse is hungry in meal or
hominy Be sure he eats Il all If, how.
ever, he should leave a portion, drench
him with what remains, after mixing il
with water and putting in bottle. Then
| give him tablespoonful of the following
mixture once a week; One.fourth pound
pound saltpeter, one-fourth pound alum
one-fOurth pound sulphur, one. fourth
pound ginger, well pounded and mix
ed. He should be exercised mod
erately, or put at light work; he should
have his usual food left in his trough. In
four weeks the horse will probably be in
thriving condition; if not, continue the
mixture. The noX-vomica should bC
omitted unless the horse is in a very bad
condition, as there is some danger ia Civ
ing it to horse in tolerable health. II
convenient, have his corn ground to hom
| iay, and mix with it one-third shelled
oats. Twelve pounds per day of this
mixture eight pounds hominy and -four
| pounds OATS is a fair allowance for a work
horse. This mixture is an excellent tonic
and Alternative, and may he safely and adj
/ vantageously given to horses and mules
at any time, and will improve their con
dition, particularly in lhe spring when
they are shedding their coats, and often
| lose their appetites. The same applies to
cattle. Both should have salt and ashes
or weak lime equal quantities. given
them regularly every week. .-FiFesid.
Friend.
Designing and Constructing Horse