The Elk County advocate. [volume] (Ridgway, Pa.) 1868-1883, 1877-06-21
FARM, GARDEN AND HOUSEHOLD.
Recipes,

L
NUT CAKES. One pint of chopped
OF two eggs, tv o tahlespoonfuls Of flour ;
drop on creased paper or tins, like maca-
rooms.
To Boil POTATOES Let the potatoes
be of size do not put them in the pot
until the water boils when done, pour
off the water and remove the cover until
all the steam is gone then scatter in
half teaspoonful of salt and cover the
pot with n towel. BY adopting this plan
watery potatoes will be mealy.
PEACH CoBBLER rich biscuit
crust put it rolled thick around the
dish put in layer of peaches, then
batter and sugar, and II very little flour,
then peaches, and so on till the dish is
full cover with thick crust, cut a slit
in the center, and pour in boiling water
till full bake i'll moderate oven.
ITALIAN CREAM.-Sct quart of milk,
sweetencd with white sugar, on the fire
to boil break the whites of six eggs into
one bowl and the yolks into another !;
beat up the whites to n high froth, and
as soon as the milk boils take with fish
knife large flakes and lay them lightly
on the boiling milk. After letting them
boil a few minutes, repeat the operation
with the remainder of the whites, and
pile it high in the center of glass dish.
Make custard of the yolks and milk,
and pour around the whites Touch the
top fakes with cochineal essence.
CREAM CHEEsE.-To every quart Of
new milk, add one gill of cream, make it
slightly warm, put in very little rem
net, just enough to turn it /; when the
cllrd comes, lay a cloth on mold, which
may be the bottom Of seive, but should
be the size desired for the cheese, then
take ont the curd with skinner fill up
the mold turn the cloth over it, and
! leave it to drain as the curd settles keep
filling in more, gently pressing down,
till all the whey is out turn it into a
dry cloth, and press it down with a mod
crate weight, not exceeding two pounds ;
at night turn it into clean CLOTH next
morning sprinkle on it little fine salt,
when dry enough lay it on q bed of
strawberry or ash leaves, cover with the
same, turn it over twice n day, change
the leaves occasionally, and in fortnight
it will be ready for eating.
Feeding Growing Chickens.
AS rule, the poultry raiser feeds his
young chicks literally and this is
necessary in the early part OF the season.
The feed for the first month is ground
corn, wetted with water This is a near
ly unva,ying bill of fare. Some give
young chicks soaked stale bread for the
first month. This is very good feed !;
and where the housewife has time the and
| the inclination to do the baking, it is all
right; but it becomes burdensome where
| large numbers are raised and fed in this
way.
Some polltrymen, who desire to raise
extra fine chickens, feed them for the
first month, at least once a day, on hard
boiled eggs, crumbled and mixed with
moistened bread crumbs OF oatmeal.
The average poultry-keeper, however,
will not see the profit of this method,
and will not practice it.
When the chicks are one or two months
old, sour thick milk will be found good
feed for them. 1t should be scalded and
mixed with wheat brand, or corn and oats
chopped together. No great deal of the
thickening is required, but enough to
make slop.
Unless the potato bug masters the
situation, we always include boiled po-
tatoes in our bill Of fare for growing
chickens. A potful is boiled in the
skins, the water is drained off and the
potatoes turned into a stout wooden
vessel, and mashed. Sour milk and
bran are then stirred in, and the whole
poured into troughs. We have always
fed this mess literally, and found it
profitable to do so.
IL ch l,o
to chickens in hot weather. They will
be healthier and grow better on such
diet rs here recommended. OF course
they should have their feed of ground
grain night and morning, but not too
much of it, especially of corn, which is
heating and stimulating, and has ten
dency to cholera. Oats and wheat are
better.-Furna JOurnaL
Low Prices for Dairy Products.
The price of butter and cheese is
RAPIDLY falling to the basis of 1861, when
ordinary State butter sold from nine to
twelve cents and cheese for eight cents.
Mr.. Lewis, leading butter merchant,
could only get offered, May l, eleven
cents for one hundred tubs of different
dairies. He thinks that the very best
quality Of butter will not bring this sum-
mer more than twenty or twenty-five
cents. There are from 1000 to 5000
packages of old butter now in the mar
ket, which will have to be sold at from
ten to twelve cents. Last year We ex-
ported G, 900 packages, and this year the
expectation has run up to $4,000, at an
average of $15 hundred, which has
prevented complete break down in the
n,orl- of Tho mark Sat is claon of nbaoca
which now rates at fourteen cents. This
is owing to the fact that many cheese
makers last year made butter, and to the
presence of large quantities of artificial
butter-oleomargarine-which is manu-
factured from tallow and then churned
with little milk to give it a sort of but
ter flavor. A number of factories are
scattered throughout the United States
turning out tallow butter. The imita-
ton is so close that it is difficult to tell the
difference, and the spurious article finds
it's way to many tables where it is eaten
under the supposition that it is fresh
made and pure butter. Grocery men buy
it cheaper, and, with the incentive of
large profits, do not hesitate to palm it
off on unsuspecting customers.
Manuring Corn.
In manuring for corn apply the dung
or fertilizer near. the surface. This is
our practice, and as we find it successful,
we can offer substantial reasons, The
corn plant loves warmth, and the roots
grow best in the warmest earth. A tenn
perature of ninety degrees is said to be
the most favorable for the growth of corn
roots. Now by applying the fertility