The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1877-02-15
HONE, FARM AND GARDEN,

NO stock should be kept 90 closely
housed as to exclude them from the sun
on warm and pleasant days. Give them
opportunity to sun themselves, exercise
and run. This should include calves and
colts.
"A writer in the st. Paul Press says he
knows man in Minnesota who had run
through with large farm by persisting in
the delusive but ruinous practice of rails:
ing wheat, and when he had become com.
pletely poverty stricken, his friends gave
him team, and it was by the most siren.
uous arguments that he was dissuaded
from placing chattel mortgage on this
last spring to again buy wheat to SOW an
other year.
Fried Chicken with Oysters. q
nice tender chicken, open it down the back
and after cleaning it well, pound all the
bones fiat; wash, and wipe it dry on a
clean towel; then season with pepper and
salt, and fry slowly in sweet lard, until
Then put it on a dish where it will keep
warm. Pour off the lard in the pan and
any brown particles that may remain !;
then add one half pint Of hot water and
flour enough to make the gravy of the
KAOPVA NO4SASSVuNys x1oVC 1CuUy 0UOuG
twenty-five large oysters, which remove
with the gravy; let them simmer until
stir them all of the time. When done,
pour them over the chicken and send 10
the table hot.
TO Stew Chickens Whole.-Take q
large. tender chicken, and clean as for
roasting; wash it thoroughly in several
waters and wipe it dry with clean towel;
then season, inside and outside, with salt
and pepper; have ready as many oysters
as the chicken will hold, which take oat
of their liquor, and after removing all the
little particles Of shell that may adhere,
put them into colander and let them
drain; then season the oysters with salt
and pepper and fill the chicken with as
many as it will hold. After skewering it
tight, put it into tin pail with closely
fitting top, put the pail into a pot of boil
ing water and let it boil until the chicken
is tender. When the chicken is done,
remove it to hot dish, covering imme-
diately, and set it where it will keep hot.
Turn the gravy from the pail into sauce
pan; add one tablespoonful of butter,
three tablespoonfuls OF cream, the yelks
of three hard boiled eggs chopped fine, q
little minced parsley, and a tablespoonful
of corn starch made smooth in little cold
milk. Boil up once, pour over the chick
en-, and serve very hot.
"A correspondent of Our Dumb Ani-
mals says that country horses should go
barefoot in winter. He says: "Thcy
should 60 barefoot during the season Of
sleighing. have tried it now many
years, and am SURE it is good thing, az
it allows the expansion of the hoof, and
does not make the foot so cold as when
shod with iron, thereby interfering with
the proper circulation of the blood. Then,
too, in turning out into deep drifts, there
is no telling that the sharp calks may cut
one or more of the horses legs. In cities,
where it is more icy, it may he necessary
to sharpen shoes but in the country it is
far better to keep the feet bare. Let
farmers and others try it, and l know they
and the horses will thank me for the sug.
gestion. I am driving my three horses
without shoes, and shall just as long a.
the snow lasts. Winter before last drove
them seven weeks, and l believe each
horse was worth a great deal more at the
end Of the time than he would have been
calked. If they have been properly shod
the frog will be SO large they will not
slip, even where it is ICY"