The Elk County advocate. [volume] (Ridgway, Pa.) 1868-1883, 1877-02-15
FARM, GARDEN AND HOUSEHOLD.
BOMcstic Rccipes.

- hEsToRE Gun. Ammonia md
, water will often restore French pilt if
not too much worn off.
QUIcK WEDDING CAKs, Two and
ohe-half cupfuls -four, one and one-holf
cupfuls sugar, one cupful buttcr. three
Iual.eIs cnpful milk, two eggs.
one.half nutmeg, one-half pound of
laislis, one-quarter pound currants. one
quarser teaspoonful soda.
.WAFFLEs.-One quart of lukewarm
hhiR, two tablespoonfuls melted butter,
aa1 cupful yeast, nearly two quarts
nour; set them in warm place four or
i've hours, until light. They want to be
BAKED over quick fire; slow baking
makes them tough.
MINUTE puDp1NG.- even table
spoonfuls of -four one pint cold milk.
WITH n piece of soda the size of n pea
dissolved in it; stir i'll the -four gradual
~ with the milk to the consistency of
thin starch; add four well beaten eggs.
on sitting down to dinner put it in the
oven; butter the dishes well. and put
the mixture in one-eighth of an inch
thick, as it rises SO rapidly: serve hot
from the oven with cold sauce.
RAISED CAKE. - One yeast cake
sponged at ten A. NJ. At one p. Nj. warm
three cupfuls milk, add the sponge and
two cupfuls sugar, make stiff batter,
and set to rise in a warm place. At nine
p. NJ. add two cupfuls of butter (or one
OF butter and one of lartD, three nut
megs, two cupfuls sugar, two cupfuls
fruit; mix well with the hand and let it
rise till morning, then stir and put into
pans, let it rise thirty minutes longer
and bake an hour in slow oven.
EXCELLENT Turkey HASH. - Chop
quite 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 a half of chop
ped turkey, with salt and pepper to
taste, and a little thyme; add boiling
water enough to moisten, without max.
ing much gravy; very little Drowned
flour sifted in and stirred. Boil it mn
ana serve; or it may be turned over half
slices of buttered toast.
Cattle Food.
Experience teaches us that cattle thrive
best on mixed diet; all hay or all grain
will produce less beef than hay and
grain. The animal structure of the OK
also demands bulk in food as well rs
richness; the feeding of concentrated
food being profitable only SO far as the
animal assimilates it, beyond that sim
ply increasing the manure heap at cost
far beyond its value. The OK has ap-
proximately eleven pounds of stomach
with only two and one half pounds of
1ntestlnes to each one hundred pounds
OF live weight; the sheep has less stom-
ach and more intestines, giving smaller
percentage OF digestive apparatus; while
the pig, for every hundred pounds of his
live weight, has only one and third
pounds Of stomach to six pounds of in
testines.
A steer would thrive well on bulk of
straw, with little oil meal, that would
shrink sheep aud starve pig. Pork
can be produced from clear corn meal
while mutton requires greater variety of
food, and beef cattle would become
cloyed and diseased with it's exclusive
use. A thoughtful attention to these
broad facts will change much iniudicous
feeding into cheaper meat production.
One element III the economy of cattle
feeding, the use of straw as fodder. has
not received the attention its Importance
demands. On no one point is the aver
nSe farmer 50 incrcdulous 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. If properly made and reasonably
cared for, large portion of the straw.
especially OF the oat crop, should be
used as cattle food. Early cut straw is
worth for feed two-thirds us much as
hay, and is three times as valuable in
feeding cattle as in the manure heap.
Pea haulm and bean straw, especially if
IN the latter the pods are attached. are
OF still greater value. The best heat
producing foods are wheat, corn, oats.
hay and bran.
OIt straw will develop as large per-
centaSe of heat as oil cake: bean straw
even more; and, i'll this respect. one
hundred parts of oat straw are equal to
eighty parts of hay. Straw is deficient
Ill flesh forming material, it requiring
one hundred parts oat straw to equal
sixteen parts good hay in this particular:
yet, led with cotton seed or linseed
cake, it supplies what they lack in heat
giving and respiratory elements.
For the purposes of feeding out oat
straw, our oat crop is allowed to over
ripen, large amount of its nutriment
beng lost without any corresponding
benefit to the grain, which never i'm.
proves after the upper portion of the
stem hes commenced turning yellow.
Oats cut when just turning from the
green state, yield more grain as well as
greater feeding value in straw. The mar
row margins of profit in cattle feeding in
this section of the country demand the
closest economies in the food supply.
and the most thorough Investigations
and experiments with an article of SO
little present market value, and one of
such abundance with most farmers, as
oat straw.
The Way to Make Philadelphia Butter.
The following is the method EMPLOYED
in making the celebrated Philadelphia
butter: The milk is skinned after
standing twenty-four hours and the
cream is put into deep vessels having a
capacity of about twelve gallons. 1t is
kept at temperature of fifty-eight or
fifty-nine degrees, until it acquires a
slightly acid taste, when it goes to the
churn. The churn is a barrel revolving
on journal in each hand, and driven by
morse power. "The churning occupies
about an hour; and after the buttermilk
is drawn off cold water is added, and
few turns given to the churn and the
water then draw off This is raneated