The Donaldsonville chief. [volume] (Donaldsonville, La.) 1871-current, 1874-05-23
FARM AND PRESIDE.

piece of butter the size of large egg, and
a little salt. Bake in watfie-irons. sour
cream and less butter improves them.
PARsNIp CAKE.-Grate raw parsnip !;
mix with it an equal quantity OF bread
crumbs; add two or three eggs, seasoning
to taste; add milk to make the ingredl-
ents into cakes, and fry them in butter
light brown, over slow fire.
LEMON JELLY.-2 cups of sugar, yelks
of eggs, juice of lemons, Cook till
thickened by setting in boiling water, then
add the well-beaten whites of eggs;
spread between the layers of the cake, and
trim off the rough edges.
THE best absorbing substance for easing
the pain of bee stings is lean fresh meat
This will relieve the pain ola wasp sting
almost instantly, and has been recon-
mended for the cure of rattlesnake bites.
1t is also used with marked effect in cry
sipelas.
Ice CAKE.-10 eggs, pound of slfted
white sugar, pound of flour. Make these
materials into sponge-eake batter, and
bake in tin plates. Season with the rind
of lemon and half its juice, Take the
whites of eggs, and one and a half pounds
of finely pulveriZed white sugar, the grated
rind and juice of sour orange, with the
half lemon left from the cake. Make into
icing, and put in layers between the
cakes, which must also be iced on top when
all have been piled together, making a
cake as large as one baked IN an ordinary
pound mold.
The following is commended by those
who have tried it for scrubbing and clean
ing painted floors, washing dishes, and
other household purposes: fake 2 pounds
of white olive soap and shave it IN thin
slices; add ounces of borax and 2 quarts
of cold water stir all together in a stone
or earthen Jar, and let it set upon the back
of the stove until the mass is dissolved.
A very little heat is required as the liquid
need not simmer. When thoroughly
mixed and cooled, it becomes of the con-
sistency of thick jelly, and piece the
size of cubic inch will make lather for
a gallon of water.
STEwED RHURARB.-Wash and peel the
rhubarb stems and cut into pieces not far
from three-fourths of an inch square.
Place in porcelain-lined saucepan and fill
the rhubarb nearly full of cold water. Let
it boil up once and then drain off the wa
ter and set it aside. Then put in water
again enough to nearly fill the rhubarb
and stew until the latter is tender. Sweet
en- to the taste and serve warm or cold for
breakfast, dinner or supper. Rhubarb
stewed in this manner requires less sugar
than if the first water were not turned off
and it will be quite tart enough to be agree
able,
SOME farmers complain bf bad luck in
grating over their cid apple trees, when
the truth is, there was no luck about it.
They unthinkingly cut away all the large
limbs, and insert their gratis in full faith
that the latter will g take" and form fine
large head the first season. Now, this is
all wrong, as but few, say one or two
limbs, are all that should be removed at
one time. and the ends Of these ought to
be covered at once securely from the air
with grating wax. 1t stands to reason
that if all the limbs are removed, and the
bare stump left, that the poor headless
body must certainly have a hard struggle
for its life. / suggest that farmers should
think of these things and 60 to work I'M
derstandingly.-Cor. ". Y Tribune.
TREATMENT OF CALvEs.-The little
calves are taken away from their mothers
as soon as dropped, and before the mother
knows anything about her offspring,
therefore she does not worry or fret after
the calf The calves are made as COM
Portable as possible in warm box, with a
little hay for bedding. give them fresh
egg, shell and all, and rub them dry. AS
soon as the cow, or mother, has discharged
the after-birth, she is half MIXED and gets
a warm drink of oatmeal cruel, with a
little salt and little sulphur in it. The
young calf gets, from the pail, its mothers
milk, but not all the milk. Commence on
a little, and every feed increase. At the
end of week we give them sweet
skinned milk. By this time they all
drink without the assistance of the fingers.
We use no false teats, such! as leather or
glove fingers nailed ON the bottom of their
troughs.-Cor. Country Gentleman.
KEEPING HAMs.-Farmers' families are
often troubled about how to keep hams in
the summer time. We have tried good
many ways, and have always failed in
keeping them nicely. The smoke-house.
though all hidden away in among the APP
pie trees that lay their little limbs lovingly
over, above and around it, is still too warm;
the wide, roofny cellar too damp, and the
shop, though cool, airy, being the large
of the ''old house, y is too light.
Last spring, in very desperation, sliced
as for frying, sealded, and packed in jars,
and poured melted lard over. This is
good way of keeping, but it is trouble
some, unless one has only small quaint
ty to look after. Then, in the beautiful
summer time, when we should eat cool.
crisp, tender things from the garden, but
ter with the dewy drops all over it, cream,
sweet and delicious; custards, fruits. jel-
lies, curds, and white bread, it is not very
job to get ham ready for the
table that is covered with grease. 1t gives
a flavor and feel of grease to all the poet
ry that the regal summer, crowned with
flowers, brings to us. But, with all my
woman's way of telling story, am really
coming to the point. A good neighbor,
who knows all abont it, tells me that he
always packs hams in the early spring
time, before flies come, in a box, with all
the interstices between the hams filed up
with some coarse, dry salt that he has
used for many years for the same purpose
salt that came out of fish barrels. He
washed and dried it thoroughly first. He
keeps the box in his barn in cool, airy
ce.--Ame7ican Farm Journal.