River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1874-11-06
FARM AND HOUSEHOLD.
On Breeding Horses.

An old breeder of Tennessee, George
L. Altman, in the Rural Sun, gives his
ideas of improving stock. He says: 81
beg and urge each and all to patronize
only pure bred males and never mon
grel. Blood will tell, in everything
from chicken to man. If You pro
pose to breed trotters or mules, you
want dash of bloodto give the produce
the staying qualities desired on the farm
or on the turf. prefer early foals, es-
pecially if thoroughbred. A few weeks
difference tells on the race-course or in
the fair ring. They go through the
first winter much better than late ones.
Fillies, who have never produced,
should be bred SO as to drop their foals
middle of April or first OF May. The
trouble with all young dams is to give
milk enough for their offspring; hence
the necessity of having the produce
drop when there is plenty of luxuriant
grass. I hold that our true policy is to
breed only the best-have them well
cared for. The days of play or pleasure
in handling inferior stock are numbered
among the things that WERE A few
good ones, well cared for, afford more
pleasure and profit than host of in
feriOr ones, fed shucks and promises.
L find grass the cheapest feed can grow
for stock; and a meadow to pay the best
of any land on my farm.
Household Receipts.
A DISH FOR BREAKFAST. Take a
sleeps brains and scald so as to set
them; when cold, divide each lobe like
a kidney, egg and breadcrumbs, and fry
a nice light brown, with little rows of
bacon as an accompaniment.
To BLEACH LAcEs, ETc.-Soak in
soapsuds over night, then turn boiling
water over them and let them lie in it
till cool. Squeeze out the water, and
put in very strong blue water. At night
put them on to the grass in the dew.
If not white enough, repeat the process.
BREAD.-Thirteen quarts of flour;
mix with warm, sweet milk, and half
pint of yeast Let it rise four hours;
add two spoonfuls of salt and and one
tablespoonful of shortening; knead
hard. Let it rise again over night In
the morning knead, and bake in a hot
oven.
FLUMMERY. half an hour before din
ner, put some slices of sponge cake in
a deep dish-some prefer macaroons to
cake-moisten them with wine until
quite wet, then make a rich custard,
cool it, and pour it over the cakes
Beat the whites of the eggs to stiff
froth, and pile upon the custard
Blanched almonds of raisins put here
and there in the top gives a pretty
effect; this shsuld be served in saucers.
PINEAPPLE PRESERVE Slice the pine
apple rather thinner to preserve than to
eat, and take one pound of loaf sugar 10
one pound of fruit; powder the sugar,
and place in the kettle alternately a
layer of sugar and layer of fruit. To
each pound of fruitput three tablespoon
fuls of water. Let IL remain overa slow
fire until the sugar is all melted: then
boil slowly until the fruit looks clear:
take ont the fruit piece by piece and lay
them on dish, until the syrupis boiled
nearly 10 jelly. Put the fruit in jars,
and pour on the syrup hot. Cover the
jar carefully with paper, which has pre-
viously been dipped ON both sidesin the
white of an egg; this will secure their
keeping and preserve the flavor of the
pineapple. The addition Of two or
three lemons may be considered an inn
provement.
LEMON SRYUP.-Press your hand on
each lemon and roll IL back and forth
br.skly on the table TO make il squeeze
more easily; then press the juice into
bowl or tumbler-neyerin into tim; strain
out all the seeds, as they give n bad
taste. Remove all the pulp from the
peels, and boil in water-a piRt for a
dozen pulps-to extract the acid. A
few minutes boiling is enough; then
strain the water with the juice Of the
lemons; put pound OF white sugar TO
a pint Of the juice, boil ten minutes,
bottle IL, and your lemon syrup Is ready.
Put tablespoonful of this syrup in a
glass Of water and you will have q cool
ing, healthful drink. When people
need an acid, il they would let vinegar
alone, and use lemons, they would feel
Just as we'll satisfied and receive no IN.
iurv. 49, Herald Of Health.