Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1877-03-07

are out of balance. This same system
can be applied to roses, geraniums,
and, in fact, to any plants that are
desired to grow into better shape, It
is not at all necessary TO cut branches
off seclo to the stalk, in fact, it is bet
ter not to do so. But a little nipping
back of the ends of growing shoots is
all that is required.
Pasturing Hogs in the Orchard.
From my own experience with an ap-
| pie orchard, says q correspondent, [
find to feed and pasture hogs in it all
the time that the fruit is not in con-
dition, the hogs will do damage to the
fruit crop. For the past two winters I
have had hogs q good portion of the
time In my orchard, and continue to
feed and pasture it until the early fruit
begins to fall. By SO doing my Or
chard appears to be in q very flourish.
ing condition, heavily loaded with
large, smooth apples, which appear to
be clear from any effects of the apple
worm. l believe this method of train
ing an orchard preferable to any other
mode of cultivating an orchard yet
tried.
Having practiced feeding corn in
the ear around the apple trees, especial
ly the ones of slowest bearing and
growth, the result is, such trees ap-
pear to grow and bear finely by such
treatment. Hog manure and corn
cobs no doubt are about the best
manure that we can apply to trees to
promote healthy growth and
good bearing. Then after the apples
are gathered in the fall, if hogs are
pastursd or fed in the orchard they
will doubtless destroy many worms that
may remain in the refuse and decayed
apples left on the ground, thereby
greatly promoting the healthfulness of
the next years crop. Some care
should be taken of young trees by
placing some trimmings of brush
around the roots to prevent the swine
from rubbing against the young trees,
but if they should scratch their backs
against the old trees all the better.
The Household.
CLEAR SoUP.-Put in q large sauce
pan four ounces of butter, and when
melted place in it three pounds of lean,
fresh beef and three pounds of veal,
cut in pieces, with the bones broken;
cover the pan tightly and set over
quick fire: when the meat begins to
stick to the pan, turn it, and when
/ Drown glaze begins to form cover the
meat just evenly with cold water;
watch carefully; when it is just COM
ing 10 a boil, pour in one pint of water
and skim; then add another pint of
water and skim again, but be careful
not to stir up the soup. Then put in
the soup, cut in small pieces, four large
white onions, two large turnips, two
good sized carrots, three lead Of celery,
! aoa TWO quarts of water, place it where
it will simmer steadily for four hours,
and then strain through linen bag,
Do not put the meat and vegetables in
nor stir it, as this would cause it to be
muddy. If it should not be quite
clear, beat up the whites of two fresh
eggs, and stir into it, returning it to the
tire until it just comes to q boil, then
strain again. E..
BREAD FROM UNBOLTED FLoUR>-Fut
four pints of unbolted or Graham flour
into the bread bowl. Make q hole in
the middle and pour in a pint of luke
warm water; add half a teaspoonful of
butter, little salt, gill of molasses,
and teacup of good yeast. Stir into
this enough Of the flour to make thin
hoff
When light, work in the remainder of
the flour. Make it into q loaf as thin
as can be handled, and put it into the
baking pan to rise. When light bake it
rather slowly.
DOUGHNUTs WITHOUT EGGs.-Two
quarts of flour, one pint of milk, one
full cup OF sugar, and piece of butter
fully the size of an egg. Scald the milk,
and when tepid add the sugar, the but
ter, half q cup of yeast, and half tea
spoon Of soda. Pour this all into the flour
using enough flour to make a sponge.
Let it rise all night in comfortably
warm room. If light in the morning
sprinkle in whatever spice is preferred,
knead In the remainder of the flour,
then knead fifteen or twenty minutes,
and let 1t rise till light. Then knead
again for the same length of time.
Roll thin, cut out with a small biscuit
or cake cutter. Let them stand five or
ten minutes, then fry IN boiling lard.
To Fry BEEFsTEAK.-Pound but do
not "hack it," have your pan very hot;
put small piece of butter in it, and
let it brown; season the steak on both
sides with salt and pepper; place in the
pan, AND turn constantly, letting it cook
quickly; when done and nicely brown
ed, turn plate over it and stand where
it will cook slowly few minutes;
spoonful of mushroom or tomato cat
sup added to the gravy is good addi-
ton.
The Sultana.
Some years ago says the London
Truth, the "crack" linen draper's shop