Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1876-04-01
FARM, GARDEN AND HOUSEHOLD.
Corn Fodder--A Cows Capacity.

care to them by the wheelbarrow load.
This was slow work, as the cows would |
consume one load while / was after the |
other. 1 then took it to them by the |
wagon load, keeping the cows in at |
night. One small wagon load would not |
suffice. | thought would like to know |
how many pOuns done COW could go |
through in day. / weighed one load
and found it to be 2,345 pounds, and on
Saturday at five P. NJ. eight COWS were
set to work. Let me say further that
they we're not starved for forty -eight or
twenty-four hours prior to this, but
were well filled at the time of beginning
the task. At seven P. N. the stalls we're
turned over to them until they were full,
and enough for their lunch during the
night left within reach. They we're let
out for water on Sunday, but we're not
dry, only two indulging. They were fed
three times on Sunday. None would
drink on Monday. Again they were fed
during Monday. At five P. NJ. the
whole load, 2,345 pounds, was consum-
ed, an average of 1851 pounds per day,
or each COW ate 293 pounds in the forty
eight hours, and was not uncomfortable
either. The COWS shrank during the
time about three pounds each. The corn
sowed was Ohio mixed; at time OF cut
ting it was fully ten feet high. From
the first of August my pastures have in
creased, owing to keeping cows off at
night. L regard grass as better for
mich COWS than fodder, unless you are
making butter. sell milk in town, and
to produce large quantities l feed
"brewers' malt" This produces large
flow of Tactical fluid; but followed up
with meal, or corn and oats ground to-
gether, it makes large flow of good
milk. I cannot afford these hard times
to buy meal, 80 feed sowed corn (cut
and fed green), which answers every
purpose and is much cheaper.
The amount of fodder corn COW will
eat, according to the above statement, is
certainly very large; but we must re-
member that this food is very juicy,
holding large percentage of water. If
we are to take the baking experiment OF
Harris Lewis, the 1643 pounds of corn
contained only about eleven and three
fourths pounds of dry food, which would
be rather small allowance, after all,
for a good sized COW, since she will eat
twenty five to thirty pounds of well
cured hay per day in winter. But the
probability is that our friend Lewis car
ried the drying process to a very great
extreme, having carbonized a large pro-
portion of the woody fiber, and when
corn is dried at moderate heat it will
be found to contain, in it's most succu-
lent state, sixteen to eighteen pounds of
dry substance in one hundred pounds,
which would give about twenty five
pounds of dry food to each COW
in the above experiment, and this
would be inst equal to twenty
nine pounds of air-dried hay. We
have tested COWS with clover in its
most watery state, and found they would
each eat one hundred pounds per day.
This gave about the same amount of dry
substance as 146 pounds of green corn,
as clover will dry out about seventy-five
per cent. But man may congratulate
himself on feeding even 146 pounds OF
green corn per day, for if his corn was
ordinarily thick on the ground and ten
feet high, he had, no doubt, thirty tons
per acre, which would feed q COW All
days to the acre, thus making an acre
feed COW thirteen and one-half months
What crop will do better than this g.
New England Homestead.
Domestic Hints.
BAKED APPLE DUMPLNGs.-Pare
quarter, and core the apples. Put tive
heaping teaspoonfuls baking powder il
one quart of -four; one teacupful O.
butter; make sitter than for biscuit
roll and cut in strips and put arount
the pieces of apple. Set them in deel
tin pan and put in tinful of water ant
a spoonful of butter put them in tx
bake, and basic them every little while
Eat them with cream.
A No. 1. PUDDING.-Four cups Aou
sifted and thoroughly mixed with tw,
heaping teaspoonfuls baking powder
one cup sugar, one cup butter, one o
raisins, one of currants, two eggs, lit
tie salt, pint of milk, spice with nut
meg or allspice, and flavor with lemon
vanilla or almond. Put in bag ant
boil or steam three hours.
LEMON PIE.-After extracting til
juice from the lemon, chop the peelin
very fine boil it in cup of water
After boiling add the juice togethe
with three well beaten eggs. Sugar t
taste. Save the white OF one egg TO
the top.
BUNNs.-About a pint of doug
after it is kneaded and we'll risen, on
coffee cup of sugar, one teacupful G
butter, same of currants, one-half tea
spoonful of soda f; carraway or lemon TO
favoring /; knead well and raise; the
make into small bunns to raise again TO
the oven. This is the best recipe [ hav
ever used.
MINoE PIE.-Three pounds of meat t
five pounds of apples, one nalf poun
OF suet, two pounds of sugar, hal
pound of butter, one quart of molasses
one-half pint of boiled cider two quart
new cider, one lemon peel dried an
grated, one tablespoonful of salt, two @
pepper, same of cinnamon, allspice
clover CRATE nutmeg into the pies, an
add raisins. This recipe can be varie
to suit the taste, but it makes star
dard mince pie. They are better whe
the apple is not chopped too fine. A
OF the ingredients should be boiled tc
gether an hour or more.
SAUsAaEs.-To five pounds of mes
two ounces of salt, one ounce of sag,
one half ounce of pepper, very littl
beef. All of these recipes can be spoi,e
in the making and the baking, -Houst
keeper.
Death Among the Pigs.
O. d. Bennett, Portage, Livingsto
county, n. Y, writes to the farmer
club: My neighbor had fine SOW tina
dropped her pigs on warm day las