The Elk County advocate. [volume] (Ridgway, Pa.) 1868-1883, 1874-01-29
80 - tl.s'.- ri f-,.t =
Farm, Garden and Household.


hot and exhausted from a long journey.
Blanket him at once, and rub his ears
and legs, and then rub his belly and
fanks and such other parts of the body
as can be got at without wholly remov-
ing the blanket, IL your man thinks
this too much trouble, and will not do
the work willingly, discharge him. Bet
ter part with the man than lose q good
horse.
Cows that are expected to calve in
March or April should, as q rule, be
dried off this month. New milch-cows,
or COWS that calved last fall, should be
fed literally with food favorable to the
production of milk, such as roots, bran,
corn-stalks, clover hay, and three or
four quarts of cornmeal per day. Warm
slops or cooked food will increase the
flow of milk. Warm and well venti-
lated stables are also essential. If the
COWS are turned out to water be careful
not to let them stay out long enough to
get chilled. Farrow COWS that are Civ
ing milk should have an abundant sup
ply of rich food. They may have as
much as four or five quarts of corn
meal day. If they get fat instead of
giving mil6 you can dispose of them to
the butcher. Beef is likely to be higher.
Sheep should have d1.y quarters. Dry
cold is better for them than warm, wet
weather. Avoid close, damp, ill-ven-
tilated easements also be careful not
to use so much straw for bedding in the
sheds and yards that the manure will
ferment under the sheep. Nothing can
be worse.
Swine that are fat must either be sold
or put into the pork barrel on the farm.
The packers have matters in their own
hands this year. Next year we shall
get better prices. Last spring or sum-
mer pigs that are in thrifty condition
will pay to winter over. Their summer
feed when clover is abundant will cost
but little, and they will make good and
cheap pork early next fall.
Poultry should have fresh meat of
some kind during the winter. Keep the
hen.house clean, light, warm, and well
ventilated. Select out all the hens and
roosters you do not wish to keep. Shut
them up by themselves and fatten them
A fat hen or rooster, even though some-
what advanced in age, is not bad eat
ing. Look out for q change of roosters,
On farm where a good many hens are
kept of no special breed it is we'll to
select at least one or two roosters of a
breed distinguished for early maturity
and fattening qualities rather than of
those species valuable as egg layers.
Cooking Apples.
The great English physician, Syden-
ham, says the Rural Home, allowed no
other ailments to his patients in the
febrile stages of quinsy, erysipelas and
smallpox, than could be found in boiled
apples. There are great many ways of
using apples for food, and doubtless
some novel way is yet to be discovered
The French, who excel in culinary mat
ters, are said to have 365 ways of cook
ing an egg. Why should not a similar
enterprise be shown in regard to the
apple? An estimable lady of my ac-
quaintance makes some very palatable
dishes and desserts in this way: Apples
of uniform size are selected, and sim
ply wiped and cored. This last opera
tion is quickly performed by punching
them through the middle with an apple
corer, thus removing the stem, seeds
and tougher part, and making an open.
ing for the introduction of sugar in the
cooking operation which follows. AT
ter dipping them in water, they are
placed in any deep pan or baking dish
and sprinkled with sugar, about tea
spoonful to each apple, and teacupfd1
of water turned on around them. They
are then baked with slow, steady fire
until soft, when they should be re-
moved from the baking pans for cool
ing and the table. When served with
cream, this is a dish fit for the Queen.
Every part of the apple can be eaten,
the sugar having neutralized the acidi
ties in the fruit, and the cooking
making tender the skin. 1t is capita
substitute for strawberries. There is
another very good way of treating sweet
apples. Stew them in porcelain ket
tie, with just enough molasses ani
water to prevent their burning on, til
to the oven with all the liquid residuum
to dry and brown. This gives a baket
apple, half jellied, delicious in favo
and moisture, that any one can love
Sweet pickles, by some considered su
perior to the old fashioned apple sauce
are made by partly baking eetapple
and then saturating them in pickle O
vinegar, sugar and spices. This i
easier to make than apple sauce, whicl
must be smothered in boiled cider.
indian corn Tor Horses.
In the course of the evidence give
before the select Parliamentary Com
mittee on horses, lately published, W
observe that Mr.. Church, general man
ager and secretary of the London Gen
eral Omnibus Company, spoke yer
highly of the value of Indian corn fo
feeding horses. He stated that the CON
pany which he superintends have alto
gether discarded oats as forage fo
horses. "These animals are fed entire
ly on maize and chatf, each horse recei,
ing as its daily ration about seventee
pounds of the former and ten pounds c
the latter. The maize is just broke
sufficiently to enable the horses to eat
without difficulty, and they thrive bel
ter on this fodder than they ever di
upon oats. On the ground of economy
also maize is preferable to oats as fol
age, its price being much lower, an
the saving effected being about 3s. G
4s. quarter. These facts, Mr.. Churc
went on to observe, have long bee
known to many owners of horses, bu
gentlemen with private stables fin
great difficulty in substituting bruise
maize and chaff for the old-fashione
forage of oats and trusses of ha,
Coachmen and grain dealers resolutel
oppose the innovation, for the reaso
that it enables the owners of horses I
exercise a control versupplies for the
stables, and prevent waste and fraud. u
Clean Teeth.