The Indiana State sentinel., 1874-02-10

time, are practices which he has found it best
10 attend TO. For preserving butter he in
sisted that the casks should be absolutely
air-tight, one-third heavier than the usual
brine.
GoBBLE, GoBBLE.-The Forest and Stream
talks turkey and crows over the land of
roast beef: In an English exchange we
find the weight of various prize turkeys for
different years in her Majesty's dominions.
The conquering gobbler of 1878 weighed 81
pounds ounces; but the year 1872 must
forever remain celebrated in England as
having produced bird weighing 3s pounds
ounces. These weights are those of live
birds. Fired perhaps with keen spirit of
national rivalry, we sought Fulton market
and its greatest of purveyors, the Messrs.
Robbins, and dispassionately stated the
English figures. "Our biggest turkey this
year, dressed, weighed IS pounds; in the
more" was the reply; but L knew a tur-
key" continued our informant "On
speaking or eating terms?" we
asked. "Well, he weighed, when
dressed, 80 pounds, and on the
leg must have ranged In forties. he WAS
the pride of Long Island, and was a Goliah
in size and David in tenderness "And
were his mortal remains atten ded" we ask
ed by numerous cortege OF admiring and
loving frlends?" "Just so, went on the
greatest of turkey merchants. "We have
sold many birds this year of SO pounds A
pair of birds, cock and a hen weighing
over fifty pounds is not uncommon, but
when you get over 33 pounds your bird be-
gins to look like prize sheep or pig. /
should say forty pounds when dressed for
turkey is the amount attainable in the
United States"
kFa1~o
ing four good-sized potatoes; when soft,
mash fine; then stir in cup of -four; pour
on the water in which the potatoes were
boiled scalding hot, and if not sufficient to
make three pints of the mixture, add cold
water. When the milk is warm, put in a
teacup OF soft yeast, and set in modirate-
ly warm place to rise. After it becomes
light, put in teacup Of good brown sugar
(white Is not good, and stir in Graham flour
until thick enough to drop heavily into the
creased baking-pans. Set it to rise again,
and bake in moderately hot oven forty
minutes. This quantity will make two large
loaves, and when taken from the oven
should be allowed to stand five minutes be-
fore removal from the pans. Sheet-iron
bread-pans are much to be preferred 10 tin
for any bread, but especially for Graham.
baking mole slowly, but much more evenly.
If the sponge seems at all sour, add a little
soda.
SLEEP FOR FARMERS WIvEs.-A farmers
wife writes letter TO the Rural New Yorker,
which she wants the ~ men folks " TO read.
1t is plea for more sleep. Have you a wife,
she says, who goes about in listless, spirit
less fashion. as though she could but Just
drag herself about? Or is she cross and fret
tul, and do you wonder how she came to
| have such temper7 Ten to one, all she
needs to make her bright and happy is rest
sleep and loving words. Her efficient help,
that the wife who has passed a restless night
may take advantage OF baby's morning nap
and have one of her own; or, If she choose,
lie down in the afternoon and make up the
lost sleep. You can afford it il you will. Do
! you be-grudge hundred dollars a year for
your wife's comfort and health? Why, no
breedingmare would ever be worked as
some men work their wivesi Give women
their rom rights: help them to bear their
burdens; give them q few kind, loving
words. every day, and you will have health
ier and happier wives, children and homes.
1t will pay the farmer 70 devote q large
share Of the winter to mental Improvement.
If his business seems to demand FROM
fourteen to sixteen hours hard work during
the summer, while the mechanic labors but
ten, he should endeavor to make good use
of his spare hours now or he will find the
men engaged in other Finds of business will
get the start of him. If you have not already
made it a practice, begin now to keep farm
accounts. 1t matters not much what SYSTEM
you adopt, if you can accomplish the end,
which is to know just how you are getting
on In the world Take an Inventory of
your farm, stock and tools and all other
property. Then enter in a book all your
purchases and sales, each on its appropriate
page. AT the end of the year you can
look back and know just how much each
crop sold has come to, and if you have kept
a separate account with each departments,
all the better.