Dodgeville chronicle. [volume] (Dodgeville, Wis.) 1862-current, 1876-01-07
FARM AND HOUSEHOLD.

-Raisin Cake.-Two-th thirds of cup of
butter and one and half of sugar, two
thirds of a cup of milk, three of flour, one
of chopped raisins, three eggs, teaspoon
full and half of baking powder. Bake in
sheets IN quick oven.
Avoid handling plants in a frozen
condition rs much as possible, as the in
jury to them will be heightened should
the leaves become bent or be roughly
brushed over. To restore flowers that
have become frozen place them in cold
water until they have thawed out.-Worat
Cabinet.
The worst possible way to keep sheep
is TO allow them to run in the same yard
with cattle and horses. Where this is
done the sheep are constantly exposed to
injury, being liable to be hooked by cattle
and kicked by horses and colts. Both
cattle and horses are liable to monopolize
the best food and the best standing places.
1t is held by some that there is an advan-
tage in having colts and sheep run togeth-
er, as the former will eat much that the
latter will leave; but if sheep are fed ju-
diciously there will be little waste of food.
-Rur0l World ,s.
The following is suggested by Bottgei
fordyeing cotton apure blue: Heat MKT
ure of 1877 grains of Paris blue, 1877 grains
OF tartaric acid, one-half fluid ounce OF
ammonia-water and two and half fluid
ounces of water, and filter after cooling.
Add to the deep blue filtrate a solution of
caustic soda, until it is decoloriZed and,
after some time, assumes light yellow
tint. rImpregnate the cotton with this So
luton and pass it (best after allowing it to
dry through warm, very dilute solution
of sulphuric acid, and it will immediate
" assume beautiful blue color, and
needs only to be washed in water. The
sulphuric acid may be so diluted that it
has scarcely perceptible sour taste.
"A great many farmers, especially those
who keep their live stock poorly, have
asked: " How does cutting fodder for
stock add to its nutritive qualities ~ It's
precisely upon the same principle az cut
ting up meat fine and making mince of
it. There is more or less nutriment in
the tougher pieces, even in gristle. If
these are cut fine with the chopping knife
and nicely cooked and agreeably seasoned
the dish is eaten with peculiar relish, is
easily digested, and the food goes twice
as far as in the ordinary method of TAX
ing meat in slices, fer, under such circum-
stances, we reject all that is not tender,
juicy and particularly palatable. In cut
ting hay all the coarser parts and even
straw are made agreeable to the taste of
animals, especially if it be cut up and
spiced with little meal, shorts or bran.
Nor have they the power to reject any part
when cut up, and, as all is more or less
nutritious, the hay must go further. An
other important consideration is, an ami
NAL can fill its stomach much more easily
and readily on cut than uncut food, and
can then lie down and ruminate and rest,
allowing the food full time to digest and
distribute its Strengthening qualities
throughout the system and renovate it for
renewed exertions. When corn stalks are
cut into short pieces horse, mule, COW
or OK can readily take the large cuts of
leaves and husks into the mouth between
the grinders, which cannot be done when
the stalks are fed in an uncut condition.
". Y. Herald.