The Elk County advocate. [volume] (Ridgway, Pa.) 1868-1883, 1877-01-11
FARM. GARDEN AND HOUSEHOLD
Sensnnnhlc Farm Notes.

sensonabie Farm Notes.
Stables and sheds should be kept dIy
and clean where frost is not severe, aho
where it is, the droppings should be re-
moved daily, lest they be frozen into
mass and become difficult to handle. III
dry sand or sawdust be scattered over
cleaned stall or shed, beneath the bed
ding. frozen manure can be taken up
without trouble. 1t is preferable to
have the stables so tight and warm that
| the manure will not freeze in them dur
ing the night. An animal cannot rest
easily upon a bed of frozen dung nor III
a mass of filth. A cold stable may be
much improved by lining it with rough
boards and filling the space between the
two boardings with rough litter, DUCK
wheat straw or leaves.
FEED RACKS. s.--Have IA plenty of feed
racks III the yards. They save fodder
and prevent the master animals from
driving weaker ones from their feed.
Corn fodder or pea straw should be
passed through feed cutter before feed-
ing it to stock in pens or yards where
manure is made. The litter is then
short. and the manure easily moved and
spread, saving both time and labor.
Salt should be given regularly to
every animal except poultry Pigs ssbould
have only a very small quantity; one
ounce weekly, to each full grown one, is
sufficient. Horses, oxen and cows may
have one ounce daily, and sheep may be
supplied with all they will consume.
PouLTRY.-H early eggs are desired,
the pullets and young hens should be
fed in the mornings with some cracked
corn stepped in boiling water until it is
only moderately warm. In the after
moons some corn warmed in the oven
, may be given. Between these meals
some mixed feed of potato peelings,
, house scraps and wheat screenings boiled
, together, and seasoned with red pepper,
will be useful. A cabbage may be hung
i'll the yard for them to peck at. Pro
= vide clean, warm but well ventilated
house, and nests of clean straw.
t SUNDRY MArrERs- careful of lights
i'll the barns and stables Safe lanterns
/ only should be used. We have used
e the glass globe lanterns, protected with
: wire, for many years without the least
a accident, or breaking one of them. Only
= perfectly safe oil should be used. With
good oils if lamp should fall, there can
& be no fire ii it is picked up again I'M
l.
y insurance company in which to be in
!. s,red, and take no risks. Keep roofs,
i roads and sidewalks clear OF snow. Ven
tilate the cellars whenever the weather
is sufficiently mild A tub of water
placed in cellar on very cold nights
will protect fruit or vegetables from
o freezing. Clean up all machines and
d tools and oil them, coat the bright parts
:: with tallow, and cover them to keep out
,. dust and dirt. Prepare for packing ice
y by-and-bye, or pack it now if possible.
% A few loads of sawdust should be hauled
when convenient. SO that it will be ready
when wanted when the wagon box is
filled, pile on filed bags to complete the
load. Keep the shoes of horses and
oxen sharpened or roughened, and do
not attempt to drive unshod oxen ; it is
poor economy to save set OF shoes and
lose half of their working power
AgriculttriSt.
Domestic Recipes.
e. BREAST OF MUTToN. two heshy
er and not too fat breasts OF mutton; tie
IL them together and boil i'll the stock pot
- OF in Il stewpan with water; garnishing
ed of vegetables and aromates and little
i'll salt; when done remove the bones ant
to skin that is over the fat: pare; seusol
H. with salt and pepper; roll in melted but
ter and fresh fine white bread crumbs
place them on gridiron; broil slowl,
or and of light brown color; serve with
or piguaiite sauce and surround the disl
IS, with sliced gherldns.
FRIED PARsNIPs. s.-Peel and boil som,
parsnips in salted water, with a littl
-four and butter; then cool, wipe dry
.i- divide in two or more pieces, dip in
od flour batter, fry light brown in plenty O
, ',t hot lard, sprinkle a little salt over, dres
~ on folded napkin and serve garnishe
An with fried parsley.
Id BRoILED PoTAToEs. Peel some coll
rst boiled potatoes, cut in thick slices, sea
nd son with salt and pepper, dip in melte
rst butter. broil nicely and serve with lii
zee tie melted butter over.
n CaEAM OF RICE.-Wash and drain
oh quart OF rice: put it into a stewpan, wit
sa- two ounces of butter, Il little salt, nut
,1 meg and two quarts Of veal or chicke
aJ broth; stir, boil, cover and cook slowl
for one hour: pound to pulp. dilut
NJ, with boiled milk, pass through fin
! . sieve, bring to the desired consistenc
Ia a with more boiled milk or cream. an
ns, heat without boiling, stirring continual
hn- teaspoonful Of sugar, and serve wit
10 small square crOut0as fried white
ba clarified butter.
md ROAST GoosE.-Singe, draw and tri
ON young goose; chop fine and parbo
me two onions; cool, press the water out al
fry slightly in little butter; mix wit
the mashed potatoes sufficient to fill ii
IAN goose; when the goose is done, truss, t
life both ends securely and roast about tv
ef- hours; then remove the strings and dis
ne. up, surrounding with border of dozt
got large apples that have been peele
ore cored, cut in two and cooked lig
en-. brown in large fryingpan with lit
out goose grease; besprinkle with two tabl
ero spoonfuls of fine sugar, pour ladlef
5ed of rich gravy over the goose and serve.
y" Canada Thistles.
! 70 The following plan will probably ST
vas ceed in destroying Canada thistles t
Ier. first year if not, will certainly do so t
,iIv second Plow the ground three on fo
inches deep in spring when the thist
tbe have made GOO growth an plant po
,ac. toes. Then hoe the potatoes every t
can days, cutting every thistle as soon as
and appears with a sharp hoe just below I
surface. Keep the ground thorough
-, tl;o ,to,, fnha tb;otloa