The tribune. [volume] (Beaufort, S.C.) 1874-1876, 1876-01-19
FARM, GARDEN AND HOUSEHOLD.
Now and Good Recipes.

one-half cup butter, one cup Of molas-
ses, one cup raisins, one and one-half
cup milk, one teaspoonful saleratus
dissolved i'll milk boil two hours in tin
boiler. Serve with sauce.
INDIAN PUDDING -Scald one pound of
Indian meal that is, pour boiling
water on it, string till stiff have ready
one pound chopped suet stir it in and
add one pint New Orleans molasses and
one ounce ground ginger bake in
CREASED tin by slow oven takes about
two hours to bake.
WELSH RAREBrT.-Melto over hot fire
q piece OF butter, size of an egg. Out
up into it one and a half or two pounds
Of mild cheese. After melting for five
or ten minutes pour into it half glass
Of milk. Season to taste. After this
has been on the fire for about fifteen
minutes pour it on some hot toast.
MINCE PIEs.-Two pounds of boiled
beef heart, chopped when cold two
pounds beef suet, chopped fine two
pounds of pippin apples, chopped two
pounds raisinS, stoned and chopped
two pounds currants, picked, washed,
and dried two pounds of powdered
white sugar half pound of citron,
cut in email strips one teaspoonful of
salt, six grated nutmegs, half an ounce
powdered cloves, half an ounce powder.
ed mace, au ounce of cinnamon (not
good measure). After mixing we'll, tast'
and judge for yourself.
Eaes AND MINCED VEA1.-Take some
remnants Of roast veal. trim off all brown
ed parts, and mince it very finely fry
shallot, chopped small, in plenty of
butter when it is light straw color;
add large pinch of flour and a little
stock then add the minced meat, with
chopped parsley, pepper, salt, and
nutmeg to taste mix we'll, add more
stock If necessary, and let the mince
gradually get hot by the side of the fire;
lastly, add a few drops of lemon Juice.
Serve with sippets of bread fried in but
ter round, and poachad eggs on the top.
: = DRAFT Hor.es.
We start out with the proposition that
great size is not q necessary point in
favor Of draft horse, and is often an
objection. Next. We state that a draft
horse is not to be judged by his ability
to trot fast. Fine action, in the sense
in which the words are applied to road
sters, is not to be expected of horses de-
signed for heavy work. Again, an un-
usual disposition to lay on flesh or fat,
however desirable in an animal designed
for food, Is not especially to be com
mended in an arimal designed for labor.
Especially for use in America, sound
ness is very important point in any
horse, and as much so among draft
horses as among those for other pur-
poses. There should be no predisposi-
tion to disease of any kind. There
should be such a constitution that rea-
sonable exertion to which a working
horse Is subject shall not produce sick
ness nor unsoundEess of any kind. Per-
haps the point in which there is the
greatest lack among most draft horses ais ia
the feet. Among the first things at
which we should look if about pur-
chasing q stallion, would be his feet.
1t Is to be hoped that importers and
breeders of draft horses may pay especial
attention to this matter.
Good eyes are another essential. It
is not uncommon fault with mauy
draft horses that their eyes are small,
dull. sunken or vicious looking. Good
temper is especially to be desired. A
dull, stolid brute, without any mani
festatlon OF energy or spirit, is to be
avoided on the one hand, as is a bad
tempered, vicious brute on the other
hand.
Among the faults of lesser conse-
que .ce, but one we think worthy of no.
tice, and one we think in which a breed
OF horses with very many excellencies,
the Ciydesdale, could be improved. is
IN having long hair on the legs. We
see no good in this hair it certainly
adds nothing to the beauty of the ami
NAL, and 1t holds mud, wet snow, ice.
etc., to an unpleasant amount. If this
trait were bred out we think gain
would be made Western Rural.
To Make Good Bread.
The following recipe will make two
good-sized loaves: Boil three large DO
tatoes, mash them perfectly smooth
while hot, add a piece of butter half the
SIZE OF en- egg, one teaspoonful of sugar,
and half teaspoonful of salt. Then
take pint of warm water: half Of this
l pour over the potatoes; with the other
half I moisten one and half teacuns ~
-four. Beat the -four well to remove all
the Jumps, and add to the potatoes: put
In half teacup of yeast, and, last of
all, half teaspoonful of soda dissolved
In half q cup of warm water. This
makes very thin batter, which must be
well beaten aud set in warm place
with bottom heat at frst-over night,
Latterly have used compressed
yeast to save trouble. One-third of q
Little cake dissolved in cup of warm
water is sufficient for this amount of
bread.
In the morning sift into your bread
tray three pints of -four and half tea
spoonful OF salt. Make q cavity in the
middle. and pour in the risen sponge,
which should be full Of bubbles, or it is