The Republican. [volume] (Oakland, Md.) 1877-current, 1878-09-21
AGRICULTURAL AND DOMESTIC.

w ashington Pie.-Break two eggs
into teacup and fill the cup with
thick sour cream; take one cup sugar,
one and half cup flour, one teaspoon
full cream tartar, one-half teaspoon
soda.
Hens eggs hatch in from 10 to 81
days; turkeys, from 26 to 20 days;
ducks, 2S days; guinea fowls, from %
to q days; pea fowls, % to 80 days;
geese, 80 to 30 days. Fresh eggs will
hatch one or two days sooner than those
two or three weeks old.
-Victorias.-One cup sugar, one
egg, one teaspoon soda dissolved in one
pint water; beat butter and sugar to-
gether, add water, stir in enough flour
to make a thin batter; bake on hot
griddle without turning over; butter
each one the instant it is done.
Apple Tapioco Pudding.-Pare
and core tart apples, fill the openings
with butter and sugar, put into q pan
a heaping teaspoon each of dry tapioca
and sugar to each apple; put in the ap-
Piles, sprinkle ground cinnamon over
them, fill the pan nearly full of water
and bake.
-Spiced Fruit.-To seven pounds of
fruit, take three good pounds of sugar,
one pint of vinegar, cloves, mace and
cinnamon to suit taste; sprinkle the
sugar over the fruit; let it stand over
night, then boil juice, vinegar and
spice fifteen minutes. Put in the fruit
and boil ten minutes.
The best way to pillow headlands is
to leave strip of untouched land at the
sides as well as at the ends of the field,
all of equal width, and then finish the
whole by going around with one contin-
uous furrow until it is completed close
to the fence, thus avoiding treading
down newly-plowed land.
Salad Sauce.-Put the yelks of two
hard-bOiled eggs on plate, mash them
smooth, mixing with them a tablespoon
water and two tablespoons salad oil;
add by degrees saltspoon of salt, a
teaspoon of mustard, and q teaspoon
powdered loaf sugar; when these are
all smoothly united add gradually three
tablespoons vinegar.
French Paste.-To half a pound of
flour add two spoonfuls of pounded
sugar, rub into it four ounces of butter,
and mix the whole up with two yelks of
eggs; roll the paste to a moderate
thickness. When the pie is finished,
dip feather in the white of an egg,
and strike it over with it. Let it be put
in the oven as soon as possible; short
time will bake it,
Washing Fluid.-One gallon soft
soap, half gallon boiled lye, four of sal
soda, one gill spirits of turpentine, one
ounce bOraX; mix and boil few min
utes and it is then ready for use. Soak
your clothes the night before; in the
morning rinse them; to every five gal
Ions of water add half pint of fluid; boil
hard fifteen or twenty minutes, rinse
well and the work is done.
Oatmeal is an important and valua-
BILE article Of food. With the exception
of Indian corn, it is richer in oily or
fatty matter than any of the other cul-
tivated cereal grains, and its proper
ton of protine compounds exceeds
that of the finest wheaton flour. So
that both with respect to its heat and
fat making, and its flesh and blood
making principles, it holds high rank.
Rice Panada. Boil half a pound
of rice (Which costs five cents), quarter
of pound of suet Cat two cents), with
one tablespoonful ofsalt and one of sugar
(cost one cent?, first in boiling water
for fifteen minutes; meantime mix half
a pound of flour (cost two cents); stir
this into the boiling rice, and boil it for
about five minutes; this makes nice
supper of over five pounds of good nu
tritious food for twelve cents.
Sliced Cucumber Pickles.-Slice
three dozen large cucumbers and four
large onions; sprinkle them, in layers,
with salt, and let them stand eight
hours, or over night. Then drain off
the liquid the salt and cucumber will
make, and add one teacupful of whole
black peppers, one of whole black
mustard seed, and cover all with cold
cider vinegar. These will keep all Win
ter, and preserve perfectly the taste of
fresh cucumbers.
Vegetable Porridge.-Pare and
slice ten cents worth of carrots, turnips,
onions and parsnips, and put them into
three quarts of water, with few sprigs
of parsley and dried herbs; season them
with half tablespoonful salt and quar-
ter of a teaspoonful pepper, and let
them boil till very soft, two hours or
more; then rub them all through a
colander, return the porridge to the
pot, and set it over the fire to heat,
stirring it to prevent burning; use it
with bread; it will cost about fifteen
cents for enough for hearty meal.
The chemical composition of corn,
both of the grain and stalks, is subject
to variation. The sweet corn or gar
den varieties contain more glucose in
their composition than do the field
varieties. We find as a rule more
starch in Southern than Northern corn
Some corns have white oil, others a
light yellow. In analysis of the
fodder we find the protine substances
stated in some cases double that in
others, and the same remark applies to
the fat. In the analysis of the grain
we find even greater variations; thus
for extremes of fat or oil, 20 and 81
per cent; for sugar, 0.3 and 3.03 per
cent; for starch, 1913 and TAG per
cent. for albuminoids, 5.5 and 1910 per
cent. Scientific Farmer.
Mrs. F. E. Kline, writing to the
| ChipapO Inter- Dcpn11 SavS. Ro1iavino