The Weston Democrat. [volume] (Weston, W. Va.) 1875-current, 1877-03-24
FARM, GARDEN mi AND HOUSEHOLD. M


Efl,E. fDnmtstic Rertprs.-- n r-g-
+ BREAKFAsr Oar, NIEA1.-It may be
very pMlatably cooked in water, with II
\ little salt adietl. The water must be
boiling hard when the meal il put III,
and as soon rs it sets or thickens the
water it must be set buck where it will
A still boil, but not scorch. Much stirring
spoils it. Boil one hour or more. i- %
! To SAVE WASTE IN CooK1Sa. cook
oat meal or cracked wheat without any
wnstc, butter basin and fill it two.thirtls
full Of wNter, md when it b0ils stir in
the ont meal or wheat be sure to havc
4 it thick enough, Ms you can ensily thin
with boiling water. Set your basin in n
steamer. lsice, ete., should be steamed
in same why. .aUTFt-gmsT4m
To Cook WHEATES GRrrs.-In one
quart Of milk or water of tepid heat stir
five lheaping tablespoonfuls OF grits and
one tablespoonful snlt; put in farina
kettle and place in the boiling water in
the under kettle Place on the fire
where it will keep boiling, adding water
rs it boils away. Boil one hour, then
turn out in nm carthen baking dish, md
cover with n plate that covers the dish
tightly; put in rather moderate oven
and leave half hour. II it should boil
vcry'stiff it must be thinncd by adding n
little milk or water.
PUDDING UNDER MEAT. When roast
ing n piece of beef, three-quarters Of an
hour before it is done takc it out Of tho
oven and pour the drippings out Of the
pan for gravy; have ready six or seven
nice apples, pared, cored md halved, and
lay them in the bottom OF the pan then
make n batter Of two cupfuls OF flour,
with n .teaspoonful OF baking powder sift-
cd in dry, one pint Of milk, tlirce eggs,
and one tablespoonful sugar pour this
over tho apples then lay the meat on
sticks in the baking pan, so that the
Juice from it will drop into the pm be-
low. Send to table in side dish with
the meat.
PoTAro lDUMpI1Sds-( According to n
German receipt. Boil five or six good
sized potatoes; let them get cold, then
peel and grate into large dish do not
crush or mash them together, but keep
them light and flaky then peel about
the same quantity Of raw potatoes, CRATE,
andput into cloth, press out all tho
water, and put the potatoes in dish !;
cut up mn onion very fine, put in two or
three eggs, aud n small handful Of salt ;
cut some stale bread into small squares
and fry i'll hot lard or butter until they
are brown and crisp thoroughly mix the
raw potatoes, onions, eggs and salt /; put
in the bread, and lastly the boiled pota-
toes, handling us little ms possible ; roll
the mixture'int0 balls, and put them in
n pot of boiling water, into which you
thave thrown n handful Of salt; after they
llhvc been in about twenty minutes take
out one and try it. n, -
Farm Club Questions and Answers. is
How about horseshoes made ont Of
Bessemet steel? . q '!it2St stu u. I. ,'f g.
Tho manufacturers claim TINT the steel
shoes will lust three times MS long rs
! iron ones; that they are lighter, md con-
seQuently easier OH the horse, md that
when bought by weight YOU cNu get
, twenty-five per cent. more shoes than
when buying iron ones. .......
W'hat il tile occasion OF cows losing
the use Of one or more Of their tents?
The cause is largely owing to neglect.
in properly "llrying of" COW, md
generally those tint lose the use OF their
tents will he found 10 be among the best
animals Of the herd. 2, Cows cannot lie
dried Of. their milk at once, and some
cows continue to secrete milk in small
quantities for long time. In all cases
where tic animal has ceased to give
milk, or is what is termed "dry,r she
should have her ulder examined from
time;to time, and the tcats tried to sec il
any milk can be drawn At first the
trial should be made at intervals Of two
or tllreo days, and if there is a particle
of milk in the bag it should be MI thor
oughly drawn. This prevents PARTICLES
Of congttlatcd milk filling up the milk
duct at tho bAso Of tho teat, or lower
down, causing stoppage Of milk
through the duct and 80 spelling the
tcat for further use. Not unfreQuently
this foreign substance, acting rs an irri-
tant, induces violent inflammation, aud
the result is a swelled bag, garget, or
some disease OF the udder, which causes
trouble, ,gst-l'. .ssolsrr 8ir4uaa, ..,v,
What is tho cause Of the peculiar
"sheepy" odor and taste often found i'll
mutton? :? " d.
An impression is very prevalent, even
among experienced sheep raisers, that
tho taste and odor mentioned are due to
the contact Of the wool with the meat,
but high authority states that tho true
cause is to bo found in d: lay III disem-
boweling tho carcass. 1 he intestines
should be removed at the earliest possi-
bic moment after life is extinct, and be-
fore the removal of the pelt. su0i'
When should lambs be wcaned?
Generally at shearing season, when
they arc four or five months old. Sepn-
rnte them from the ewes, and place them
in company with few barren or turn
cd of " ewes, to guide and gentle them,
| in field sufficiently distant from the
mother ewes to prevent them from hear
ing cacli other bleating. The lambs
should have fresh, tender pasturage for
tho first few weeks, and the ewes dry
and short food, to reduce the flow Of
milk. As soon rs assured Of the safety
OF their bags from garget the ewes
ought to he placed in good pastures, to
prepare them for winter.
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