Connecticut western news., 1876-01-14
FARM, GARDEN AND HOUSEHOLD
Potatoos as Food for ssock.

have of late endeayored to,show that this valuable tnber was of little or no value for such purposes, but it is very proba- ble that the gentlemen who advance such theories are not practical agriculturists. The. value of the potato as food for man and many of our domestic animals is too well known to be discarded at this late day in consequence of anything which may be written by theoretical chemists or agriculturists.
 =. But while the potato has been bone of contention among agriculturists for many years, it's practical and specific value as food for stock has never been disproved when put to test, The cele- brated veterinarian, William Youatt, in speaking of the value of the various kinds of roots as food for stock, says of the potato fAmong the various vege table. productions that have been appro- priated to the stall-feeding of cattle, none have occasioned greater discussion than potatoes. They furnish an excel steamed, they appear adequate to the fattening of neat cattle in combination with comparatively small portions of other food" Mir. Campbell, of Charl- ton, England, observes that 100 bushels of potatoes and TOO pounds of hay are generally sufficient to fatten any animal that thrives tolerabiy well. They should at first be given in small quantities and gradually increased to one or two bushels per day dry food being always inter mixed, and the proportion of hay being uniformly regulated by the effect which the potatoes. produce on the bowels. The hay should always be cut in order that 1t may be more readily mixed with the potatoes --'-.t,.a ;--~ M ''--
 We might give almost any amount of testimony from practical farmers and stock raisers to corroborate the above, but think 1t entirely unnecessary, as it is quite likely that a majority of our read CTS know from experience that potatoes are valuable food for stock. At the pre- sent price of beef, cheese, butter, or pork, we think our farmers would do better to feed out their potatoes than to sell them at twenty cents per bushel and less, prices at which they have been sold in many localities this season. Potatoes are too heavy and bulky crop to send to a.distant market, but they are readily turned into beef, cheese, or butter, and in these forms the cost of transportation is greatly reduced. .zE.
 Domestic Recipes.
 VICTORIA PUDDNG.-Take of grated bread, mashed potatoes, grated carrots, finely chopped suet, sugar and currants, each half pound, four eggs we'll beaten, little salt, grated nutmeg and lemon peel, with very little cinnamon mix all we'll together, put into mold, and boil four hours. Serve with sauce.
 EXHIBITION PUDDING Take quarter ofaan pound of suet, chop very fine, a quarter of pound of raisins, stoned, !, two tablespoonfuls of four, two table speonfuls of sugar, the peel of 8 whole lemon grated, a little nutmeg and three eggs; mix all together, put into mold and boil for four hours. Serve with sauce. g-t rr-,lH5 .,- .4.-- "l l~a
 BREAD SAUCE. Slice some white bread very thin, and without crust, boil it in milk with 0 sliced onion and some white whole pepper rub through coarse sieve, return it to stewpan, put in 8 small piece of butter, salt to taste, and little cream if you have it, to make it of a proper thickness; warm sufficiently, and serve. .r a0 1t
 DESSERT OF CoLD RICE AND STEwED OR GRATED APPLE.-Cut cold boiled rice in slices. and then lay in buttered pudding dish alternate layers of rice and grated apples. Add sugar and spice to each layer of apples. Cover with the rice, smooth with spoon dipped in cold water or milk, and bake three-quarters of an hour if the apples are raw. To be served with a sweet sauce.
 CARROT SoUP.-Take two quarts of stock, and to this add from six to ten A, Ao e;1 three or four onions, and let them stew bles, strain the soup, and with spoon take of the red part of the carrots from the yellow center, and force it through coarse sieve add the pulped carrot to the soup, till it is as thick as good cream warm it and serve. at once. o@2
 BAKED COLLEGE PUDDING. Take half pound of grated bread, three ounces of we'll washed currants, one ounce oi caudied peels, half an ounce of citron, two ounces of moist sugar, half nut meg, three eggs, g pint of milk j; boil the milk and pour on the bread crumbs, put in. an ounce of. butter, and then mix in the other Ingredients. This quantity will fill six cups; bake in a moderate even, turn the buildings out of the cups s;ft pounded sugar over the tops, poul sauceround them, and serve. .z,...!s.
 I,To Feed Corn and Oil-Cnke. .41
 A Mount Vernon (Ohio) correspon dent writes You will oblige bJ giving some information in reference tt the best method of feeding corn to cat tie that are being fattened. Here the practice is to feed it in the shock; ant uhoH r To 1oar xxvI, !. would not be better either to grind i with the cob, or without the cob, ant feed it then2 Of what value is oil-cake used with corn, and if used, in wha quantity should it be fed ?'' an '@ ''
 Reply-Whether it is cheaper to feet corn in the ear whole, or ground, de pends upon circumstances. The sayin, ia grinding the ears and feeding meal fully one-fourth, if not one-third. l the cost of husking and grinding tn ears is greater than the saving, it clearly cheaper to feed the corn in tn shock. The husking might cost fou cents abushel, and the grinding may b done for three cents busheL Wher corn costs thirty cents bushel (sevent pounds of ears) it would just about pa to crush it. Where 1t costs more would pay better, and where it costs les it would not be profitable. There some little nutriment in the cobs. Oi cake is worth a little more than corn; g an addition to. corn meal it is worth eve more for it's good effect upon the bowe
 and skin. Two to four pounds da might'be proftably fed to fattening an malls, along with twice as much COT meal. -. The manure from an oil cake fe animal is very rich, md would repay, least, half the cost of the cake. It is
 pity that all the oil-cake made in u country is not fed here instead of bei1