Dodgeville chronicle. [volume] (Dodgeville, Wis.) 1862-current, 1876-01-28
FARM AND HOUSEHOLD.

Milk for breakfast, when used Id The
form of bread and milk, should never be
boiled but steamed; that is, the jug of
milk should be stood in saucepan of
boiling water for two or three minutes
until hot. Springfield (lNass.) Telegram.
For a cribbing horse feed with a
nose-bag and give hay only from an iron
rack. Coating the woodwork in manger
with crude petroleum is also recommend
ed. The bad taste will soon cure the ami
NAL of all desire to bite his crib.-Rural
Neao Yorker. e
The true omelet is a pile of terror
stricken eggs and milk; it trembles with
every jar, and crouches in a delicious,
quivering mass upon the plate; he who
puts knife into it will find a porous,
tlaky material, almost impalpable to the
touch, that will melt as quickly as a
snow flake in his mouth. Upon refiec-
ton he will be willing to admit that hens
were not made in vain. a.1 fa9s gs
The cause of streaked butter is the
imperfect working of the butter after 1t Is
sailed. Salt in butter sets the color, or
deepens aud brightens it; so if the salt is
worked into the butter ard not SO fully
worked as to salt every part, then the fresh
butter retains the color it had when it
came from the churn, and the sailed butter
grows so much darker that it is decidedly
streaked. The remedy is to work the
streaked butter more thoroughly CI5ca-
go Inter-OceaD. a @#
Dried Biscuit. One pound of butter,
three pounds of flour, one quart of boiling
milk, one teaspoonful of salt, one yeast
cake, and eight eggs. Put one and one
half pounds of the flour, with the butter
and salt, in large bowl, stir in the milk,
beat the eggs very light, and when the
batter has cooled a little put them in, and
then add the yeast, then stir in the rest of
the flour, cover and put in warm place
to rise. When light roll out into biscuits
and lay them in buttered pans TO rise
again; when light, prick and bake.
After baking they must be separated and
thoroughly dried in rather cool oven.
They will keep for months. -
1t is the belief of the writer that many
Of the diseases incident to poultry are due
to neglect in providing them with pure
water; particularly do [ believe such to
be the case in the majority of instances
where chicken cholera prevails, The
omission to furnish fowls with suitable
drinking water is one of the worst features
of cruelty to animals. 1t is a neglect that
is decidedly adverse to success, hence
tends to diminish individual fancy for
fowls and works detrIment to poultry in
terests. Those whom we occasionally
hear say that there is no profit in poul-
try'' are not qualified to have the manage
ment of the same, and in their attentions
may be classed with the. thriftless and
neglected parties who keep fowls that get
drink when it rains.-F ancters' Journal.
Chocolate Pudding. Three quarters
of cupful of chocolate grated to one quart
of milk which has not been skinned.
Let it boil; then set TO cool. Beat until
very light and thick the yelks of four
eggs, reserving the same number of
whites with which to make a meringue.
Sweeten with half pound of white
sugar and flavor delicately with vanilla.
The chocolate being ceol, gradually stir in
the sweetened eggs, put 1t into baking
dish and let it bake slowly, but not till
overdone. To make the meringue, beat up
the whites until they will stand alone; add
by degrees four tablespoonfuls of sifted
pulveriZed sugar and flavor with little
vanilla or lemon Juice. When the choco-
late portion is again cool heap up the me-
ringue upon it and brown slightly by
holding over it the red-hot lid of an oven,
or something of the sort This quantity
of pudding suffices for about six persons.
-H0qper's Bdzdr.
"A writer in the Journal Of Health Of
fers the following suggestions concerning
the economical combustion of coal: A
very common mistake is made and much
! fuel wasted IN the manner of replenishing
coal fires, both in furnaces and CRATES.
They should be fed with a little coal at a
time, and often; but servants, to save
time and trouble, put on great deal at
once, the first result being that almost all
the heat is absorbed by the newly-put-on
coal, which does not give out heat until
it has itself become red hot. Hence, for
a while, the room is cold, but when it be-
comes fairly aglow the heat is insuffera-
bic. The time to replenish coal fire is
as soon as the Goals begins to show ashes
on their surface; then put on merely
enough to show layer of black coal COW
ering the red. This will soon kindle and,
as there is not much of it, an excess of
heat will not be given out. Many almost
put out the fire by stirring the CRATE as
soon as fresh coal is put on, thus leaving
all the heat in the ashes when it should
be sent to the new supply of coal. The
time to stir the fire is just when the new
coal laid on is pretty well kindled. This
method of managing coal fire is trouble
some, but it saves fuel, gives a more uni
| form heat and prevents the discomfort or
alterations of heat and cold above re-