Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1877-04-05

manure better that superphosphates
which you feel too poor to buy. Give q
handful of this to each hill of corn,
and see how it will have its banner of
green, and pour into your basket the
golden ears.
But, in bringing your soil into good
condition, do not neglect green ma
nuring. Let every wind that blows
over your fields bring them q blessing
in the shape of atmospheric plant
food. Do all these things patiently
and hopefully without urging your soil
beyond what it can do, and you will
get, out of the fullness of greatful
heart, exclaim: "Bless God for the
farm
Recipes.
A good article to use in tho water
given your melting fowls to drink is
the tincture of iron. 1t is very handy
and cheap, and should be accessible con.
stantly during the critical time when
old fowls are changing their plum
age. It is strengthening, palatable,
works like charm in its way as q
stomach tonic. A tablespoonful of
the tincture to a quart of water is
sufficient. To be had at any drug
store.
Cows soon learn what to expect, and
if, by any maneuvering on their part,
they can change the regular pro.
gramme to their advantage, they are
not slow to do 80. We have COWS in our
stable which, it fed an inferior quality
of fodder at an unusual hour, will
either poke it through the front of
their manger on the barn floor, or paw
it our under their feet with all the de.
liberation with which a spoilt child
clears its plate of plain food to make
room for the choicer sweets which are
held in reserve by the over.indulgent
parent; but If ithis same fodder is
given at the last foddering at night,
when the cows know ,as they always do,
that it is the last foddering, they will
take hold of it, if at all hungry, as a
matter Of business, and will clean it
up as though it was as good as the
best.
White Beans.-Soak one pint of dried
beans over night; parboil in plenty of
water, with a small piece of soda in it;
drain perfectly dry and place in a bak-
ing dish; rub one and a half tablespoon.
fuls OF butter into four even table.
spoonfuls of -four, until it is a cream
beat in this two spoonfuls condensed
egg, adding slowly a gill of vinegar and
and sprinkle of salt; pour over the
beans, place plate inverted ,over them
and put in a rather cool oven one half.
hour.
English Mullins. To one quart of
luke.warm milk add the whites of
three eggs, we'll beaten, two spoonfuls
of good yeast, no salt, and as much
flour as will make thick batter. Raise
by the fire at least an hour, then bake
in muffin-rings, on a griddle or in cups,
in a quick oven. 1t is a common
mistake to make mullins too thick. If
the batter is too stiff, often they fail
to be light and tender.
Littl Currnat Dumplings.-A pint
of flour, quarter of a pound of fresh
beef suet, chopped fine, a salt.spoon of
salt,a quarter of pound Of picked and
cleaned Zante currants, one egg, and
milk enough to mix it to the consist.
ency of drop biscuits. Boil in well.
Toured dumpling.cloths three quarters
of an hour. Allow a tablespoonful to
each dumping. Serve with sauce.
Old-Fashioned Short Cake.--Into one
quart of -four rub butter the size of an
egg. Add sufficient milk to make a
paste, and roll out quite thin. Spread
with butter, and sprinkle with -four
repeat this process three times, at
last rolling out about half an inch
thick. Score in diamond shape with a
knife, set in an ice-box awhile to chill,
and then bake in a quick oven. 1t
will be found luscious, and very light
and aaky.