The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1876-11-01
FARM, GARDEN AND HOUSEHOLD
Domestic Recipes.

some chopped parsley heat quickly,
stirring all the time, until ready to Boil,
then stir in the juice of half a lemon.
This last ingredient entities the dish to
q foreig1 title. Pour into a deep Hish
and serve very hot.
BRo11ED Observation-Disclosures
ones, and do not peel. Slice haIt an
inch thick and broil upon an oyster grid
iron a few minutes will suficeJto cook
them have ready in a cup some not
butter seasoned with pepper, salt snd q
little sugar, and half a teaspooAful OF
made mustard. As soon as the tomatoes
are done dip each pieco in this mixture
and lay upon o hot chatting dish. lien
all are finished heat what remainsW the
seasoning to a boil, pour upon thef& apd
serve at once. -.-. 81
MENU FOR A SMALL FAMmk-l.
Oyster soup. made by boiling t3{ensy
oysters, with their juice, in a pint offfdilk,
with five ground butter crackerssg fpr
two hours 2. Stewed dice of beefEteak
and potatoes, with mushrooms ; vegetas
bles-beets, boiled cabbage; 8. Salad Oh
watercress cut fine, with dressin8sof
sweet oil, vinegar, pepper, salt, muatafd;
4. Mush, fried il slices and butterea,j
5. Rice pudding, cooked very thin, 5Rffn
raisins ; 6. Sweet cakes and graz,
with coffee (small cups).
VEAL CAKE.-This is a pretty, tai
dish for supper or breakfast, and usSH
up any cold veal which you may not caas
to mince. Take away the brown OUT
side Of your cold roast veal, and cut the
white meat into thin slices; have also d
few thin slices of cold ham and two hard
boiled eggs, which also slice, and two
dessertspoonfuls of finely chopped afs-
ley. Take an earthenware mold and
lay veal, ham, eggs and parsley in al.
ternate layers, with a little pepper be-
tween each, and a sprinkling of lemon
on the veal. When the mold seems
full, fill up with strong stock, and bake
for half an hour. Turn out when cold.
Ii a proper shape be not at hand, the
veal cake looks very pretty made in a
plain pie dish. > : ,4..g .,-i.
Que. Question. and answer. mS 50
Is heaves i'm horses contagiouss Oh
why is it, then, when one horse is af-
fected, others in the came stable are
liable to have it?
Heaves is not generally considered q
contagious disease; but when more
than one horse is taffected the cause can
be found in the food, stableo or care OF
the animals, which has produced the
disease in all of them. Close, invent
lated, or open, cold stables, musty
clover, and other hsy-thess and SINH.
lar uncongenial circumstances are be-
lieved by many to produce heaves in
horses.
How. about peas for ~cattleG .r
In the South peas are largelyfed to
cattle and horses. The peas are sown
broadcast, three pecks to q busheh per
acre, in the month of May, narrowing
them in after breaking the ground once
then when they begin to dry in Septem-
Der, they are pulled up, and hayis made
of the peas and vines. Pulling them up
is preferable to~mowing, as the cattle
relish the roots quite as much as the
tops. No manuring is necessary. A
correspondent, writing from Mississippi,
says that n acre in sowed peas is
worth six Of fodder. He gets from
1000 to 5000 pounds of hay per acre
hat is eaten s readily as if it we're
clover. This keepe his COWS fat, and
they give a 6ne,yield Of milk and butter.
What is the cause Of foot rot and is
there O cure?
A Massachusetts correspondent.
writing on this subject, says that foot
rot in cattle is occasioned by irregular
growth OF horn, producing an unusual
bearing, and splits in the hoof, etc.,
irritation by the entrance of sand or
other foreign matter. Or it may be
caused by the animals standing in wet
or filth, producing q softening of the
sop of tbs hoof and an exposure Of
sensitive surfaces. Pus is formed from
his presence OF foreign substances, and
burrows down through the soft tissues
within the hoof, creating the foul in the
foot, SO much complained Of. This dis
ease impairs the appetite of the animal
and in other ways is detrimental to its
good condition. The treatment rec-
commended is to first thoroughly e1-
anime the space between the hoofs and
all around their tops; remove all foreign
or dead matter, and cut away the loose
pieces of horn with a sharp knife. Then,
twice o day, until all discharge ceases,
dress the raw surface with a solution
composed Of one part carbolic acid to
fifty Of water; afterward dress with
cerate until quite cured. The affected
animals should be kept by themselves
until thoroughly well ; care must be
taken throughout the treatment that
they have a clear, and dry standing
place. J 80. l..
On his Own Farm.
Every farmer has the materials on his
own farm TO enrich it. How shall he
apply them? How rake his compost
heapsa I answer, with his yard
manure, and his soil MI d with it !; and
in the room Of ashes or ne to make it
decompose, give me- II ogs' noses.
Writer'S may talk about t .r chemical
or mineral agents, but for ne give me
hogs. Yes, keep hogs. Keep them in
your manure cellars, and throw in your
coarse materials !; their noses will sooner
decompose a sod than all the nostrums
of the chemist. Hogs will work
seven days in the week, while you must
be pretty lucky to find Q human slaborer
who will serve you faithfully through
six. If a farmer has a dozen head of
cattle he may make fifty cords or two
hundred loads of excellent manure every
year. From, say the first Of July to
September, he must occasionally haul
in other materials. Persons living near
the city may buy manures, but those
living some ten miles away cannot afford
to haul it to their farms. I, for one,
would not want to haul it, for 1 make
just as good for less than half what it
would cost me in Boston. Some farm
ers with forty head of c.ttle, I am sorry
to say, make less manure than others
with but seven head. But I could not
advise any of my friends to follow the
example ot the farmer with the forty
head. Ny advice to all is, keep cattle
make your hogs work-no labor is
cheaper than hog labor, and none brings
o better return. r'-
1t Was Very Hot,
n