The Weston Democrat. [volume] (Weston, W. Va.) 1875-current, 1877-02-17

ENASn W EOD1sNh SAhtst-4 W. AAlA
ope-haK. cupfuls flour, one and onc.lialf
cupiuls sugar, ono cupful butter, three
quarters cupful milk, two eggs,
onc-hGlf nutmeg, one.hnlf pound OF
raisins, one.qpartcr pound currants, one.
quarter tcaspoonful soda.
WARFIEs.-One quart OF 1,lkewnrm
milk, two tablespoonfuls melted butter,
half cupful yeast, nearly two quarts
Hour; set them ina warm place four or
five hours, until light. They want to be
baked over qnick fire; slow baking
makes them tough.
MINUTE PUpDNo.-Eight even table
spoonfuls Of flour, one pint cold milk,
with n piece Of soda tho size Of pea
dissolved i'll it; stir in tie flour gradual
ly with the milk to tho consistency Of
thin starch; add four well beaten eggs;
on. sitting down to dinner put it in the
oven; butter the dishes we'll, and put
the mixture in one-eighth of nh inch
thick, rs it rises so rapidly; serve hot
from the oven with cold sauce.
RAISED CAKE. One yeast cako
sponged at tenA. N. at one p. n. warm
three cupfuls milk, add the sponge and
two cupfuls sugar, make q stiff batter,
and set to rise in q warm place. At nine
7. 1t add two cupfuls Of butter Tor ono
Of butter and ono oilarj), three nut
megs, two cupfuls sugar, two cupfuls
fruit; mix well with the hand and lot it
rise till morning, then stir and put into
pans, let it rise thirty minutes longer,
and bake m hour in a slow oven.
EXCELLENT T1REEY HASH. Chop
quito fine two good sized onions; put!in
hot fryingpan, with enough Of beef
dripping and butter to fry, them till ten.
der; then add pint and n half Of chop
ped turkey, with salt and pepper to
taste, and little thyme; add boiling
water enough to moisten, without MAX
ing much gravy; q very little Drowned
lonr siftel in and stirred. Boil it up
and serve; Or it may be turned over half
slices Of 'buttered toast. fl'r.a
mos, 81, Cattle Food. ,r ifT,
Experience teaches us that cattle thrive
best on mixed dict; all hay or all grain
will produce less beef thu hay and
grain. The animal structure of the OK
also demands bulk in food as well as
richness; the feeding OF concentrated
food being profitable only 30 far. asTthc
animal assimilates it, beyond TINT sim.
ply Increasing the manure heap ut n cost
far beyond its value. The OK has ap-
proximately eleven pounds Of stomach
with only two and one half pounds Of
intestines to each one hundred pounds
Of live weight; the sheep Inns less stom-
ach and more intestines, giving smaller
percentage Of neutrality-suspicious.; while
the pig, for every hundred pounds Of his
live weight, has only one and third
pounds OF stomach 10 six pounds Of in
testines. -
A steer would thrive we'll on {. bulk Of
straw, with little oil meal, that would
shrink a sheep and starye pig. Pork
can be produced from clear corn meal,
while mutton requires greater variety OF
food, and beef cattle would become
cloycd aud diseased with its exclusive
use. A thoughtful attention to these
broad facts will change much iniudieious
feeding into cheaper meat production.
One element in the economy Of cattle
feeding, the use Of straw as fodder, Inns
not received the attention its importance
demands. On no one point is the aver
age farmer so incredulous as regarding
the value Of straw to feed, and on many
farms the wasteful practice still exists Of
turning all the straw into the manure
heap. II properly made and reasonably
cared for, n large portion OF The straw,
especially Of the Oat crop, should be
used rs cattle fool. EARLY cut straw is
worth for feed two.tlitls rs much rs
hay, nlrti is three times us Mluable in
feeding cattle MS in the mannrc heap.
Pea haulm and beam straw, especially ii
in the latter the pods are attached, IRE
Of still greater value. The best heat
producing FOOLS are wheat corn, oats,
hay and bran.
Dat straw will develop us large per-
centage OF heat as oil cake; bean straw
even moro; and, in this respect, one
! hundred parts Of ont straw arc equal to
eighty parts Of hRy. Straw is deficient
in flesh forming material, it requiring
ono hundred parts oat straw to- equal
sixteen pnrts good hay in this particular;
yet, fed with cotton seed or linsecl
cake, it supplies what they lack in heat
giving and respiratory elements.
For the purposes Of feeding ont ont
straw, our ont crop is allowed to over
ripen, large amount Of its nuriment
being lost without any corresponding
benefit Nto-tle grain, which never i'm
proves after the upper portion of the
stem Inns commenced turning yellow.
Oats cut when inst turning from the
green state, yield more. grain rs well as
greater feeding value in straw. The mr.
row margins OF profit in cattle feeding in
this section Of the country demand the
closest economies In the food supply,
aud tho most thorough Investigations
and experiments with an article Of 20
little present market value, and one Of
such abundance with most farmers, as
oat straw. sr p ""
The Way to Make Philadelphia Dl,,er. "
The following is tho method employed
in making tho celebrated Philadelphia
butter: Tho milk is skinned after
standing twenty-four hours aud the
cream is put into deep vessels having
capacity Of about twelve gallons. II is
kept Mt 4 temperature Of tifty.eight or
JIfty-ninc degrees, until it acquires n
slightly acid taste, when it goes to the
ohurh. The churn Is barrel revolving
on q journal in each hand, and driven by
horse power. The churning occupies
about IN hour; and after the Luttermilk