Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1876-06-22
FARM AND HOUSEHOLD HINTS.

ahead or his yOBe-nale Wnen attacneQ 10
a sled or cart, put chain around his end
of the yoke and fasten it to the pole OF
tongue of the sled or cart, just back Of his
fore-leg, allowing him to come up even
with his mate He will soon give up
the habit as a bad job.-R. ". f., in
Name Farmer.
FRANCATELLI PUDDNG.-Pour pint
OF boiling milk on ten tablespoorfuls Of
grated bread crumbs, and let them stand
ten minutes; then add the yelks of four
eggs we'll beaten, six tablespoOnfuls OF
sugar, two of butter Season with lemon,
or what you like. When beaten light,
stir IN the whites of the eggs, which have
been we'll whipped pour into buttered
dish, and bake quickly.
Ice CREAM.-Take three pints of milk,
four eggs, well beaten, three-fourths pound
Of sugar, and one tablespoonful corn
starch; mix in a three-quart tin pail;
boil in kettle Of water till quite thick;
add one pint sweet cream, and flavor to
taste. Freeze in a common WATERFALL or
any vessel Of suitable size, with equal
parts of ice chopped fine, and coarse salt.
Rotate the pail and stir frequently.
To CURE CORNs.-Take a lemon and
roll it until it is soft; cut thick slice and
bind in on the corn on retiring at night.
In the morning, if the corn is white and
disintegrated, pull it out with your finger
nails-never cut a corn. Sometimes sew
eral applications of the lemon slices will
be necessary, but the corns are bound to
succumb, and you can dance the next
night if you like. After you remove the
corns wear shoes that fit and are not too
stiff in the soles.-Inter-O Ocean.
HAY-MAKING IN NoRwAY-Of this
correspondent thus writes: The way
they make hay in Norway will be new to
your farmer readers. The grass is hung
no on poles to dry, and [ have never seen
such bright-colorcd nay in my life. 1t is
almost as bright a green as when growing.
In some fields you see strings of fences,
few rods long, which begin and end no.
where. These lines of fence are about
as wide apart as a New England Farmer
makes his winroWs. On these fences the
grass is hung till the wind and sun can
cure it, The sun does not burn it. That
is one way, and perhaps the most COM
mon The other way is to plant posts in
the fields, twelve feet or so apart, and in
these posts insert pegs about one foot
asunder. On these pegs poles are laid,
and on them the grass is hung just as we
used to dry paper at the mills down East
forty years ago. The result is hay that
any farmer would be proud of.
THERE are yet many farmers who do
not harrow their corn. Why not? It is
the best cultivation it ever gets. If the
weeds start before the corn gets through
the soil, harrow the ground all over, with
out fear, unless it be trashy; in his case
care must be taken that the teeth do not
get clogged; in fact, this care must be
taken in any event, that the corn be not
scooped out. If the teeth do not clog with
trash, harrow fearlessly. If the corn is up
we prefer double drag, with the forward
tooth raised so that it will not enter the
soil to the full depth. If the rows are
equi-distant, and accurately marked this
may be made to cover two rows; and
then, by going once to each row, you
work the soil twice, and thus prepare it
admirably for the culhvator, which should
follow almost immediately.-ChicdgO
Tribune.
DIV Ia n
the little pests one year, was advised to
soak my seed corn in solution of cop
peras and saltpeter, using one-fourth of
pound each to a bushel OF ears of COM
mon eight-rowed corn The result was
that my seed all grew, and lost none by
the wire worms, and | never saw corn
have so dark and vigorous a color before.
Since then [ always soak my seed twelve
hours after being shelled. | do not know
as it would affect the cut-worm, but [
have never been troubled with them since
| used the solution Of copperas and salt
peter. Neither was | ever troubled with
them when [ plowed my corn in the fall,
which [ would invariably do On old sod.
DOul0 ldIluGIS GAltILlIudtt Gl1Gll ny lulu
ing them out in the hill and killing them
by hand, but this is slow and tedious
work, and is liable to be sighted by hired
help.-Cor. Country Gentleman.
COUNTRY CRULLERs.-One and one-half
pounds Of sugar, four eggs, one pint Of
milk, one large teaspoonful of saleratus
made very fine, one-half pound of butter,
flour sufficient to roll Roll out in small
rings and join we'll with hands, not max
ing them very large, as they become larger
by cooking. Have half a pound of lard
very hot, and try small pieces of dough to
see if it browns quickly; then turn it, and
when both sides are brown take it out
Care must be taken to keep the lard hot,
but it must not burn, as it would spoil the
crullers. Bake in small iron pot, five or
six at time; turn with fork; take out
with skinner, and lay on a plate to drain {;
then place on large plate to cool; when
sufficiently cool place in stone pot. Add
more lard to cook in when necessary, and
keep hot. This recipe will make large
potful, and they will keep in a cool place
IL