The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1875-02-16
HOME AND FARM.
DOMESTIC MATTERS.
HOUSEHOLD RecFPEs.

u
= eight green peppers, chop fine, thirty ripe
three OF salt, eight cups vinegar, and boil
aItogsther two and half hours, and bottle
for use.
f1PsE CAKE.-PIacs stale sponge cake in
glass dish. and soak them thoroughly for an
hour and half in mixture OF sherry with
a Iittls brandy and dash of lemon juice;
ornsrnent with Olanched ALMONDS and pour
over pint of rich custerd.
COLD SLAw.-Get nice cabbage, take off
the outside leaves, cut it in halves, and,
with n sharp knife. shave il into fine Sits.
Bsatt vo up eggs, add to it one gill of vinegar
and water mixed; place it ON thee range;
whez it begins TO thicken, stir IN piece OF
Rutter the size of small walnut, httls
salt and teaspoonful Of sugar; when cold
I,our it over the cabbage ana stir it together,
sEld before sending to table sprinkle with
little black pepper.
SHIN OF BEEF SOUP.-Have the shin well
cracked up; put it to boil in I've or six
ousrts of water; boil it Eve or six hours;
skim il very often. Cut up very fine, half a
white cabbage; chop two turnips and three
onions; put them ali into the soup with pep
per and salt. and boil IL two hours; take the
bone and gristie out before seIVlng. II tS yTu
have raised dough, make up a dozen oal!s,
the sizS of a nutmeg, drop them into the
SOUP and let them boil half an hour.
A CocoANUr CAKE.-One cocosnut, or
three and half cups OF desiccated cocoanut,
one pound of sugar, one-hsf pound OF
butter. three-quarter pound of -four, five
eggs one-half cup of milk, small half
teaspoonfuI OF cream tartar. Crate tne
cocoanut; beat the yolks and whites OF the
eggs separately; put the cream tartar In the
flour: olssolve The soda in the milk; Deat
aud a
milk with the soda, the beaten yolks, then
whites of the eggs, coco3nut, and -four with
cream tar5ar. BaSe in rounds or pans.
CHoco1ArE CUsrARDs.-One quart OF
milk. one tablet of best French chocolate,
eight eggs, two tesspoonsful Of Vanilla
eight tssspoonsful of white sugar. Beat
eight yoIks and two whites of the eggs
nntil thew are light. Boil the milk. When
boilfng star the chocolate and sugar into It.
Then put il into clear pitcher; place this in
a not OF boiling water. Sur one way gently
ali the lime. until it becomes a shiek cream.
When it IS cold, strain it and add the va
niIla Place it in cups, beat the white of the
eggs TO sti1T froth, and add the sugar to
them; beat we'll and place some of this
frosting on the top of each custard-
PROFITS OF DAIRYINd.--At the last meet
ing Of the Northwestern Dairyman's Asso-
citation (Illinois), reports were made of midi
vidual experience in dairying, to show what
the annual value OF n average COW is. The
subiOined cases are taken from these reports:
"Caleb Ri3h, Marengo: Fourteen cows
from April /, 1873. TO March Z, 1874, made
$3.50 pounds OF butter and 700 pounds of
cheese; total net proceeds, 81 ,205 Al, calves
$50 50, one-half pork sold 500 go. Total
sales, 81 ,352 40 average per COW, S96 So.
clark Rogers, Marengo: Sixteen COWS;
milk sold for s92s; average per cow for milk
alone, $50.
milk produced, 259,725 pounds, sold Tor
$3.50. and one-third pork produced Sl5S; total,
3d. POS; average per COW, $50 II
~. II. Mclean, Elgfn: Fifseen COWS; re-
ceipts tor milk and calves, S92S 70: average
per cow S6l 81.
BENJAMIN Cox, EIgin: Average of IS
cows, produced 1860 gallons OF milk,
which sold for S2,032 20; calves sold for
SI45 96; average receipts per COW, so 75.
''John McLaln, WOODSTOCK: Thirty hve
COWS: milk sold in Chicago, net receipts,
s2,9s3; average per cow, $50 So
'tH. ". TuJtle, Lima Center: Six COWS
produced ! 200 pounds OF butter"
COMMON SENSE IN FLOWING.
a correspondent of the Detroit Free Press
gives the following on the art Of good plow
ing: Teams drawing loads on the road ge
breaking spell on the descending ground
while IL blowing the drsught is the same
from morning till night. There ii
a certain number OF pounds that team
can draw Gay after day, and Rot worry
them; but if more be added. ever
as little fifteen or twenty pounds, they
walk ansteadily, fret and soon tire. NJ
amount of feeding will keep them in condi
ton. have seen many plOws in use OF
which it would have been an easy matter u
decrease the draught 25 pounds, and if mel
were drawing them instead of horses
ha as a mr. at ha F0lQirl
the farmer that every pound he can takere1
from the draught OF his plow is 81
much gained for his horses. 1t may b
done in this way: For any soil excep
sand or gravel use steel plough
Their cost is but little more, and the draugh
enough less to pay the difference in pillow
ing 20 acres In lowing sod the coulte
does great deal of the work and should b
kept sharp by forging atthe blacksmith
sharp, and grinding every day il necessary
recourse 1t will wear out sooner, but neE
coulfers are cheaper than new teams. Sc
the coulter in line with the pillow, til
edge square in front, with an angle of A
deg fe9s from the point 10 which IL is 2ttache
to the beam. When the share gets wor
snort it is poor economy to use it an
longer; but replace it with new one. Ls
the traces be a. short as will allow th
horses to walk witt lout hitting their heel
against the wf;ffie trees. If the bandIe
crowd continually ne way the draught
not right, and If he plow is good one
can be easily rem. sdied ct the clevis. z
prevent the horses S topping over the trace
in turning, iasten a weight OF about three
fourths of pound on the outside end
each singletree-that is, en- the right en-
when you turn TO { he lett, or vice vers
Every observing farmer knows that horse
are susceptible TO kind ness and equally
to Unlzir dness. I have seen horses TIL
were working steadily made reeking wit
sweat in short time by sharp word or
jerk on tse bit. Let your horses do the
work as YOU do yours, as easily as possibl
and be willing to overlook their mistakes
you would the mistakes of human beings.