The Grange advance. [volume] (Red Wing, Minn.) 1873-1877, 1875-06-29
FARM AND HOUSEHOLD.
HOW TO MAKE FISH CAKE,

Take goldfish, either fresh :, : sat, that la
::"H;l boiled the day beiclr. Carefully re-
move the bones and nill.e th. fish Mix
WI II quantity OF mashed POTATOES mashed
with batter and milk iii the p"6purtion, Of
| one third Goldfish and two thirds mashed po-
| tat"eS. Add sufficient beaten egg to make
| the whole lnto a smooth }'a>tr. St;,Ss,u with
ca. enhe, and ii the mixture seems dry
| ili''':'ten and ellrcl it with Il little b litter.
Make 1t into cakes about an inch thick and
rs large round As the top Of a conl,non- sized
'earup, or into refund balls. Sprinkle them
we'll with flour Fl, them in ard or leef
dripping. VIII II one side is done, turn thelsl
over. ii approved, y"u may add to the
mixture two or three, onions boiled ard
minced. Any large Goldfish may lie dressed
| III this manner for next mornings breakfast
RECIPE FOR PRESERVING MEAT.
AS warm weather has come at last, the
following by writer in the N. Y. Times will
prove both seasonable and serviceabe
There is no good reason why farmers and
their families should eat so much salt pork.
leaving all the fresh meat to the inhabitants
OF cities and villages, when the following
method will keep meat fresh for weeks even
in the wa1mest weather. have tried it for
several years. As soon as the animal heat is
ont OF the meat, slice it up ready for cooking.
Prepare large jar by scalding it we'll with
hot salt and w;ter. Mix salt and pulverized
satpeter. Cover the bottom OF the jar with
IL sprinkle OF salt and pepper. Put down a
layer Of meat, sprinkle with salt and pepper
the same as ii it was just going to the table,
AMI continue in this manner until the jar is
tull. Fold a cloth or towel and wet it in
strong salt and water in which a little of the
;r1 a. I, ri,
over the meat and set it in cool place. Be
sure and press the cloth in tightly as each
layer is removed, and your meat will keep
for months. Then drain off all the blood
that oozes from it. 1t viii! be necessary to
change the cloth occasionally, or take it eff
and wash it first III cold water, then scald in
salt and water as at first. In this way
farmers can have fresh meat all the year
round have kept beef that was KILLED the
18th OF February till the 2lst of June. Then
| J packed large jar OF veal III the same was
during the dog days, and it keptssix weeks
This recipe I. one is worth the price of any
newspaper in the land. ~
Value OF POULTRY ON THE FARM
Mr. Mochi, an eminent English agricul-
turst, speaks as follows with regard to poul-
try on the farm; No one item OH a farm
pays so well as d good stock OF poultry,
properly managed. With them everything
is turned to account. Not a kernel will
seed, or insect escapes their scr,1tinizing
eyes. Their industrious claws are ever at
work uncovering, ready for appropriation,
every hidden but consumable substance.
Fowls must have access to chalk or lime for
the Shell OF their eggs, and grit or gravel
to grind tie food i'll their gizzards. They
luxuriate on grass or clover which is ne
cessity tor them. In winter they like man
COLDS Or sNedes. They must have access to
plenty OF pure water. The quality of the
eggs depends upon the quality OF the food.
They, like ourselves, like shade in summer,
and warm, sheltered corners in winter.
They must have some access to shelter in
wet weather. Fowls will not be long healthy
on the same ground or yards. The earth
gets tainted Therefore, to prevent disease,
pasture once a year-say i'll autumn, when
the surface. Broods of chickens never do
better with US On the grassy brows or patch
es abutting upon the growing crops, either
Of corn or pulse, into wAich they run either
| for insects OF COR shelter. The ruoi of the
coop should be water tight and the coon
should often be removed, having only the
natural ground for the floor. The ground
soon gets tainted unless you remove the
coop. You can hardly make some people
good managers OF poultry if they lack Oh
servation and Judgment These are esrec-
tally necessary 10 the breeding OF poultry.
Your male birds shonld be often changed-
say at least once II two years aud then
should be young and vigorous. Breedinp
i'll and in will not be any more than it viii
with other animals l consider 81 winged
gane-poultry and birds-the farmers
field. My poultry have access at all times
to my fields. Fowl are very usefnl in clean
ing off flies. have often beeu amused at
seeing the neat and quick manuer Of the TAX