The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1875-01-12
THE INDIANA STATE SENTINEL TUESDAY JANUARY 70 1875

four and three-fourths pounds per head, and
produced between forty and fifty lambs.
Every fall sort out the wethers over two
years old and the old ewes, feed them three
or four months and sell them for mutton, at
generally from s. 10 So per head. also sell
from $50 to $50 worth OF mutton TO the
butchers during the summer, and can al
ways have supply OF 1resh
meat for nv own table at small cost.
Some seasons / have turned my flock
into field without seeding, using the plow
wherever opportunity presented during tie
summer. This plan works well also, ana q
field served in this way will produce as much
wheat the next year, as il would In TWO
wears following without. When the plan Is
adopted, sufficient stock must be put on 10
keep the weeds from going to seed. There
may be better ways to keep mp" farm. but
the results from my system ara very salts
factory.
DOMESTIC RECIPES.
WAFFLEs-Three cups of sugar, four cups
of -four, one half cup OF sweet milk, 1--WE
eggs. one teaspoon OF soda, TWO teaspoons OF
cream tartar.
NICE CooKIEs.-Two cups of sugar, five
eggs. two-thirds OF a cup of butter, an even
teaspoonul Of soda, dissolved in two or
three spoonfuls of water. Spice TO taste
Mix hard, roll thin, bake quick.
INDIAN BREAD.-Take two cups of sweet
milk, one of sour, one teaspoonful of soda,
one cup two-thirds full of sugar, one egg
two cups of meal, one OF flour, little salt
Bake or steam for three hours.
CANNED SALMoN.-Do honsekee9ers, gem
orally, know how nicely canned salmon an
swers for the meat at dinner? 1t is very
rich, hearty and delicious, and one can Is
sufficient for six or seven persons. Try IL
with mashed potatoes.
A GOOD SoUP.-When soup is used
as the principal dish at dinner,
instead of first course, it should
be richer in vegetables and much
thicker. Put the bone on to cook in cold
water, adding salt. Let it simmer an hour
or two, then boil gently two hours. One
hour before serving, put into the kettle cab
bage and onions, sliced thin. In about nal
an hour, add sliced potatoes, pearl barley
or rice, and a handful of vermicelli. Many
like the taste of parsley. Add pepper II you
like. DO not throw away the bones after
dinner. They will make an equally COCO
SOUP the second and even third time, II
cracked.
| KILLING AND CLEANING HoGs.-The West
ern Rural gives some timely advice on this
subject: One of the mistakes, and one toe
often made, is scalding the hogs by
guess. The proper temperature OF the
water Is IS5 to 100 degrees Fahrenheit. This
will scsld but will not set the hair, unless
by gross negligence. If you have many
hogs to kill, 1t VIII pay you 10 nav
vour scaldiug tank made with a sheet
iron bottom, with a narrow Fireplace
| beneath The water once hot, a very little
fire will keep 1t so, and it saves dipping
back and forth. If the farmer have any one
of the good farm-steamers, pipe or bost
NAV be carried from thence to the tank, anC
the steam will keep the water hot. In stick
ing, do not kill too quickly. The hear
should not be touched, but rather the blood
vein leading to the heart. This Is learned
with little practice aud observation.
thrust in the right direction, and slight turn
of the wrist do it. Ii you do not succeed
the first time, try again and Immediately
for the right thrust must be learned d.
not be in a hurry in any of the operations o
dressing, and, above all, do not Kill on al
extremely cold day, unless 1t be indoors, ant
do not let the hogs freeze while cooling
especially if heavy. For, sometimes, l
frozen on the outside, the interior will tain
before it cools. Hence the necessity o
spreading the carcass thoroughly. To be
come thoroughly cool will sometime
take thirty-six to forty eight hours
Special attention should be given to clean
ing the head, ears, feet, ETC., for 1t OFTEN en-
hances the price of the hogs from one-hal
OF ccnI 10 OHo CCub pei IOuhN, WI
repays the extra labor If intended for hom
consumption, and left for the women-tolk
to do after the hogs get cold, it is impossibl
to get them properly cleaned. Never SEN
, the insides into the house to be cleaned. A
hog killing time, the women have enoug
to do without. Ifthey take care of the "a
after it is separated from the entrails, 1t
! enough. IL Is small job for man or de
boy to separate them on suitable bench 9
t the killing place.