The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1877-02-14
FARM. GARDEN AND HOUSEHOLD.
Domestic Hints and Helps.

APPLE PUDD1SG.-Eight fine apples,
grated, about the same quantity of stale
bread, three eggs, one and one-half pints
milk, sugar and cinnamon. Bake one
hour and eat with cream.
RICE WAFFLES.-One quart milk, one
and one-half cupfuls boiled rice, four
eggs. Mix the milk with the rice, and
add eggs and flour, with a little suet !;
butter the waffle iron we'll.
RELIEF FOR CHAppED HANDs.-To
three ounces of melted mutton tallow
add II ounce of glycerine and two table
spoonfuls of alcohol camphor, stirring
all slowly until it becomes a smooth
cream.
PUFF PAsTE.-Two cupfuls lard, four
of flour, and add salt; rub the lard thor
oughIy into the -four, mix the dough-
with cold or ice water, into which an egg
has been well beaten. Make the dough
as soft as You can handle and work as lit
tie as possible.
DELICATE BREAD PUDD1SG.-Takc
folr rolls; steep in II quart of tepid
milk until dissolved; then place over the
fire until nearly boiling; take off and
pour it into Il bowl containing the yolks of
three eggs and 0ne-quarter of n pound of
sugar, beating rapidly the while; as soon
us quite cold, beat the whites to Il stiff
froth; add to the mixture very carefully
4 ~teaspoonful of vanilla; bake in but
tered cups stood i'll a baking pan half
full of boiling water until on withdraw
ing Il straw it comes out free and clean.
Use the following orange sauce Place
on the fire in a porcelain saucepan one
quarter of a pound of white sugar, one
half pint water, juice of Il large
orange, and the rind, cut Oft exceedingly
thin; boil five minutes, strain, add one
glass Of rose water.
SPLIT PEA SoUP.-One quart peas,
eight quarts cold water, one pound salt
fat pork, two good sized onions. Wash
peas and put to soak over night in the
eight quarts of water. In the morning
add pork and onions and let all come
slowly to a boil. Stir frequently and
boil constantly and slowly to prevent
burning, till it gets to the consistency of
thin drawn butter. Strain through a
wire sieve and press the sediment
through; add pepper and salt to taste.
IL uot liCu tllONSH III lIuNol dNAl oullti
size of egg. Toast stale bread very
brown; cut in small pieces and send to
table in separate dish; or fry slices of
stale bread i'll boiling fat and cut in
pieces. A piece Of beef may be added
in boiling if desired to make the soup
more nourishing.
Poor Hay.
WI. :. z IL r $1,000, D., -,
the country which will be fed out be-
tween the present time and next spring.
And it is q matter of considerable impor-
lance to the owners of the cattle which
are to eat it, that the best possible time
should be chosen and the most economi-
cal method of feeding should be pur-
sued. When all possible advantages Of
the situation are taken, the fact still re-
mains that feeding poor hay IS rather a
bad job, both for the man who deals it
out and the cattle which are obliged to
eat the hay. MOI that there is any spc-
cial trouble in making cattle eat it. By
keeping them short enough they can be
made to eat almost any kind of hay.
But the difficulty is TO make them thrive
upon this kind of keeping. The good
farmer not only wants to see his cattle
eat their hay, hut also wants them to
gain flesh and increase in value. Andto
make Them do this while kept only on
poor hay is utterly impossible. They
must have something from which nour-
ishment can be obtained, O else they
will certainly show the effect of poor
keeping. The poor hay is lacking in Ill
tritious elements, and III order to make
cattle do we'll while fed upon it, some
thing must be added to make up the de-
ficiency. If this is done, pretty poor
hay can be fed with good results to the
cattle and profit to their owner. My
method of disposing of the poor
hay which grows upon two or three
acres of cold, wet land which I have, is
as follows: During the cold days Of
early winter l feed my stock in the
morning with plenty of good hay. About
the middle of the forenoon I feed them,
either in the stable or barnyards, with
good, bright c%ornstalks. After they
have had a u in the yard for five or
six hours l. cnt up a lot of hay by run
ming it through a feed cutter, and put
two bushels of the cut hay into the man
ger of each COW. l then throw on water
enough to moisten it, sprinkle on from
two to four quarts of meal, and mix it
up with a pitchfork. When the feed is
all mixed [ let the cows in. They eat the
hay up clean AMI neither dry up nor
grow poor while kept in this way. This
is the best plan for disposing of poor
hay which l. ever tried, and [ think it
can be safely recommended to the atten-
fIn, ,f oil rp,o, who 1,rn 4l,s Lind of
fodder upon their hands.
Fresh Apples the Entire Year.
DR.. Sylvester told the American Farm
ers' club that he has now in his cellar
apples OF 1875 and 1876 standing side by
side. Apples 50 kept are within the
reach OF almost every family. The pro-
cess is as follows:
Let the apples be picked on a dry day,
and carefully placed in bins i'll a cool
clubhouse, where they will in two or three
weeks have completed the sweating pro
cess. Then they are carefully assorted
and the first quality placed III barrels,
headed up, and placed in a cool, shaded
position to remain there until the wealth
er is 50 cold that there is danger of freez-
ing, when the barrels are removed to IL
good cellar, where a temperature of from
thirty to forty degrees should be main
tanned. In this manner apples will keep
soundly until the season of ripening ar
rives, when they should be consumed.
The King, the Hubbardson, the Bald
win, the Greening, the Spy, the Spitz-
enburg, the Swar, the Newton Pippin,
the Roxbury Russell and the English
Russ will ripen nearly i'll the order
indicated by their position i'll the list,
and will then exhibit their best qualities
and aroma, and the last mentioned will
keep the entire summer if desired. 1t is
DIR. Sylvester's custom to cease the use
Of apples when the small fruits arrive in
their season, keeping up a daily supply
of fresh and luscious fruit for each and
n,:ar,: nanal thn nnt;ru ,nnr