The Weston Democrat. [volume] (Weston, W. Va.) 1875-current, 1876-04-17
FARM, GARDEN AND HOUSEHOLD.


PooE MANS PUDDING two
quarts of boiling water stir six heaping
tablCspooufuls OF meal, little salt, aud
n piece OF butter tho size Of m egg.
When nearly cold add three. we'll beaten
eggs md eight tablespoonfuls Of sugar
or molasses and spice to, taste.
GRAHAM BREAD.-Thieken ono quart
Of wheat sponge with the best graham
flour, AIDA quarter Of n cupiul OF mo-
lasses, n small piece Of butter and little
salt. Bake thirty minutes. 'r.s.s.sl
CRrsr BREAKFAST MUFFNs. Ono
quart Of milk, two tablcspoonfuls OF but.
Ter (melted), ono egg, little salt, flour
to make finnish batter, two teaspoon
fuls o! baking powder, stirred into tho
flour dry. Fill well creased gem pans
about two.thirds full, and bake in hot
oven.
To Boil RIcE.-Take n cupful of rice,
we'll washed, and put it into about three
quarts of salted WATERMELON the water
is boiling furiously. Let it cook ten
minutes, boiling hard all the time, then
turn into colauder, drain and serve. It
will DO soft aud every grain distinct.
This is enough for five persons.
PorAro SAhAD.-Six cold boiled pota.
toes, ono medium sized onion, sliced
thin into tureen; first layer Of potato,
then OF onion, alternately, until the dish
is full; sprinkle with pepper and salt
occasionally while filling the dish; do
the same on the top; put on four table.
spoonfuls OF sweet cream; melt one.half
cupful of butter or lard from fried pork,
with half pintoi vinegar; when boiling
hotpour over the salad and it is ready
to serve.
ESGLIsH SAUSAGE RoLLs.-For one
pound of sausages, use half pound OF
flour. shortening with lard and butter
about tho size Of M egg; mix with wa.
ter; roll paste thin; cut in small pieces;
roll each sausage; put in dripping pan
and bake on quick fire.
FARINA PUDDISG.-Five ounces farina
stirred gradually boiled in ono quart
OF milk, then let it cool; separate tho
yolks aud whites of five eggs; beat the
whitos to stiff froth, and stir tho yolks
aud sugar together; then stir all into
the cool boiled fariDa; flavor and bake;
it will be light like souille il made in
this manner.
Cooking Food for Cattle.
Some discussion was had on this sub-
iect in the American farmers club. DR..
Jarvis thought that cooking food for cat
tie was entirely wrong. II was depart
llro from nature, and the effect, though
not percoptihlo ut once, would manifest
itself hereafter. Mr.. Dodge thought it q
very intricate question; it was one on
which he could not make up his mind,
rs it would require years OF carefully
conducted experiments TO determine.
DR.. Hallock said We must consider the
fact TINT nearly all our domestic animals
had boon taken ont OF their natural
state, and it was therefore question
whether some modification OF their food
was not required. Col. Battersby said
the flesh put on animals by artiticially
prepared food was good for nothing
mere blubber, in fact. Hogs contracted
tho measles by being fol on hot food,
and COWS. rs had been fully der on.
strated, lost their teeth and their tails by
being fed on swill. Another cruelty
practiced under an artificial treatment Of
animals was to cramp them in stalls
where they could not lilo down and
stretch their legs out. DR.. Hallock
thought the argumentsproved too much.
II carried out to their logical conclu-
sions practically, We shonld not build
houses or barns. Almost every man
felt better for n warm meal on cold
day. Half frozen food could not DO di-
gested with facility. A half frozen apple
would cause serious Inconvenience 10 an
invalid or delicate person. Mr.. Shop
ard, OF Long Island, Said that all our
habits are more or less artificial. II wo
did nothing because nature had not
done anything, We must at once give up
lmost every comfort Of life.
Hos Cholera.
A correspondent gives his opinions on
the prevention and cure OF the hog
cholcra, which disease every now and
then ravages his section OF the country.
SO fat rs his observation and experience
go, those farmers who feed we'll all the
time, give their hogs plenty Of pure wa.
ter and salt and ashes regularly, with
occasional doses OF copperas, keep this
trOublo out OF their droves almost en-.
tirely. The cure he recommends, when
once tho hogs have tho cholera, is n
tablespoonful OF gunpowder mixed in n
little milk for full grown animal, with
smaller dose for pig. This dose
saved for him large and valuable SOW
that refused all food and was given up
as lost. After taking the gunpowder she
begun to grow better, and in ewhours
was ready for her feed. A neighbor had
the same or similar experience with a
couple Of hogs. This writer thinks that
farmers who turn their herds out are
liable to let them run too long in one
lot They should not be allowed to re-
main after the surface soil has been all
rooted over, for the desirable properties
are exhausted or beiouled with drop.
pings. The pigs try to root deeper, but
the filthy mass falls t. the bottom. Soon
their blood is ont Of order, and they
don't look or act well. Ulcers form and
they run into the dreaded cholera.
This, tho writer thinks, would have been
prevented had the owner only put the
hogs on fresh pasturings.