Dodgeville chronicle. [volume] (Dodgeville, Wis.) 1862-current, 1874-04-17
FARM AND HOUSEHOLD.

| Cracker Pies.-Take six soda crack
ers, break them into a dish, and pour over
them two cups of cold water. Let them
stand until they can be reduced to pulp.
Add one and one-half cups of sugar, two
teaspoor9 of tartaric acid, and fiavor to
taste, with lemon. This is sufficient foI
two pies.
-Muffins-One quart sifted flour; fouI
or five tablespoons yeast; one teaspoon
saleratus; one tablespoon salt; four or live
tablespoons sugar; mixed with warm
nights milk, not very stiff; set behind
the stove to rise over night-Watch them
to see if they rise, keeping good flre. In
the morning pour into muffin rings OF
| bake.
"A fact by no means generally known
| is the tendency of dOmesticated plants to
produce branches bearing foliage, flowers,
| or fruit strikingly dissimilar to that of
the rest of the plant. In this way new
varieties which are really valuable are OBJ
tanned by horticulturists. In fact, the
nectarine (Which nevertheless comes true
from seed) is reputed to have originated
from the peach. New strains of color in
flowers are often produced-the parent
strain breaking" or sporting" as it
is called. Last year pink Gloire de Di-
jon was obtained from sport, and quite
lately russetlike apple was shown at
the English Horticultural Society which
had been produced by a tree OF the orange
pearmain. The scarlet golden pippin is
known in the same way to have been
sport from the golden pippin, and not to
have been a Seeding.
TO make apple marmalade, boil some
1ac with ha off
are perfectly soft, which may be known
by pressing them between the thumb and
fingers; then remove them from the fire
and throw them into cold water; pare
them; place them on q sieve, and press
the pulp from the cores. The pulp, which
has passed through a sieve, place in a
stewpan and set the pan on the fire long
enough to remove the moisture, so that
the pulp may become rather thick. Take
an equal quantity in weight of lump
sugar as of pulp; clarity the sugar and
boil it to good syrup; add the pulp to it
and stir them well together with spatula
or wooden spoon; place them on a fire
and as soon as they begin to boil remove
them. The process is completed. When
the marmalade has become little cool,
put it into pots; but do not cover the pots
until it is quite cool-Ge7mdaat0ao I'ege-
graph.
Sell no corn in the ear; have all you
sell shelled-a hand Smelling machine will
answer if your crop is small one-if
large, get one to be worked by horse
power; neither will cost a great deal-and
we are very certain that the cobs, if
crushed, steamed and fed to your cattle,
will be worth more to you in single
winter than the price of corn-sheller,
whether you get a large or small one.
We believe there is one-third as much
nutriment in bushel of cobs as there is
in bushel of grain, and we do know that
COWS and oxen fed upon three pecks of
the steamed or crushed cobs, in addition
to their usual quantity of hay, or tops of
fodder, will keep fat Then why haul
your corn cobs to market to be given
away? 1t costs you as much to carry
bushel of cobs to market as it does
bushel of corn. Shell your corn, leave
your cobs at home to nourish your cattle,
and through them your land; and where
you now send one bushel of corn, you
will be able to transport two for the same
money. Look this subject fairly in the
face-consult economy-consult the COM
fort of your cattle-consult the wants of
your soil, and you cannot fail to take our
advice.-AmerjcG7o Farmer.