The Elk County advocate. [volume] (Ridgway, Pa.) 1868-1883, 1877-04-19
FARM, GARDEN AND HOUSEHOLD.
Domestic HELPS,


SuET PUDDING. cupful
chopped suet, one cupful Indian meal,
one-half teaspoonful soda; scald these
together; make thick batter; one cup
full chopped apples, one-half cupful
sugar, two eggs, two large tablespoonfuls
of flour, half pound raisins, spices to
taste; baked in hot oven for two hours.
KEEPING CARPETS AND FURNrrURE.-
Carpets and furniture can be entirely pro-
tected from moth by care, cleanliness and
turpentine. Nice carpets should be
well beaten to remove dust and moth;
papers wet with spirits of turpentine
should be placed over the seats and backs
of stuffed furniture and the whole sewed
up in cloth. The most delicate mate
rial will not be injured by applying tur-
pentine in this way. For carpets free
use of tobacco leaf or stems is desirable.
Papers dipped in turpentine here and
there will do their share, and for outside
packing each carpet should be sewed in
burlap.
REMOVING TEA STANs.--The stains
will come out of buff linen lunch cloth
by being put in the boilerin suds made
OF two pallfuls OF water, teacupful of
soft soap and tablespoonful of the
Magical Mixture" for washing. Let
these ingredients boil together five min-
utes; then put the boiler on the corner
/ of the range and put the cloth in, stir
ring it around, but not letting it boil.
The color will not be injured in the least
by this process.
VEAL P1E.-Three and half pounds
breast OF veal, cut in small pieces, placed
| II, a hot f,,1ri,,fy- =
cupful OF fat; fry quickly each side to o
rich brown, then turn into pot, with
enough boiling water to cover it; add
one small white onion, one heaping table
spoonful grated carrot, one teaspoonful
thyme, salt and pepper to taste; cook till
very tender; add q piece of butter the
size Of large walnut and sufficient
Drowned flour to thicken the gravy; boil
well, and turn into baking pan or dish,
the sides of which have been lined with
paste; place small cup upside down in
the center to keep up the upper crust,
which should be half an inch thick. The
under crllst to meat pies is apt to be slack
baked, therefore it is frequently omitted.
To REoooK COLD FRESH FIsH.-Pick
up in flakes any cold fish, boiled, broiled
or fried; brown some butter, add to it q
pinch of grated nutmeg and few whole
pepper corns, a little minced parsley, and
one onion, with tablespoonful salad oil;
stir the fish in this sauce, and when dish
ed squeeze the Juice of O lemon over it.
The Orchard.
WHAT is GRATING ?-Almost every
one knows that cutting, or piece of the
stem, Of many plants, if placed in the
soil, will take root, grow. and become
new plant. In grating, we take a
piece of a stem, and instead of putting it
in the soil, we plant it in the branch Of
another tree. Let us saw off branch
of an apple tree, and take q twig, say as
large as q lead pencil from another
apple tree, whittle the lower end of it to a
chamfer or half of wedge, for an inch or
more, then carefully, bymeans of a wedge,
push the bark of the branch away from
hewood, and slip the twig with its cut part
innermost, between the bark and wood,
cover all the cut parts with some kind of
an air-tight plaster, we shall essentially
plant the twig on tho branch. 1t will
not take root, but wood will form and
unite the two, putting the twig in COM
munication with the roots of the free
This is one kind of grating, but kind
| iiOp oiieSb W SCItlul use, lIlOuSn II
illustrates the principle.
WHY DO WE GRAFT ?-To plant twigs
of kind of fruit that we know and want,
upon the roots of. kind that we know
nothing about, or of an undesirable kind.
In the nursery, seeds of unknown kinds
ofapples, pears, etc., are sown if these
were allowed to grow up, they would in
ten or more years bear fruit, but very
likely poor fruit, and each Seeding diff
ferent. The nurseryman takes up these
| young trees, cuts them nearly to the
root, and gratis, or plants on them a
twi9 of well tested and valuable kind.
This is the usual way of making apple
trees in the nurseries. If the seeding
! tree is allowed to grow up and branch,
then graft may be put in each branch,
all the rest of the tree being cut away,
allowing the growth from the gratis to
form the head.-AgriculturiSt.
Two Hundred Eggs n Year.
Z. F. R., of Lowell, Mass, writes:
"My poultry have not laid more than
an egg every third day. L would like to
know by what kind of management or
care can get over 200 eggs in year;
mine don't lay more than 1876 each in
year. I feed them WELL.
Reply.-One hundred and twenty-five
| eggs in year is very fair production
for hen. This is about seventeen
pounds, and probably four times the
weight of the hen herself. At twenty
cents dozen these are worth two dollars,
and to feed the hen should not cost more
than one dollar, leaving one dollar profit,
which is doing very well. Hens that lay
200 eggs year, that is two in three days
leaving out Sunday-without stopping,
are often talked and Dragged about, but
are very rarely found. One hundred
and twenty-five year is one egg every
third day, winter and summer, and it
must be an unreasonable person that
would expect hen to do more than that.
Hens should not be fed all they will eat.
A quarter of pint of food day is
enough. They should have some ex-
ercise, and plenty of grass and clover in
the summer, and if fed to much they
will not forage for themselves. On the
whole, your hens do pretty well.