The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1878-01-02
FARM, GARDEN AND HOUSEHOLD.

Around the Farm.
Three important requisites of sue
cessful and happy farmer are thus brief
ly expressed:
.-i'l ga little lard veil titled,
IL Attic barn we'll fllei,
II A tile wife well Willed."
| Collect all the leaves about the farm
or garden. Any that are not wanted for
bedding for stock Gan be placed in a
heap and covered with earth. They will
be found convenient for hot-beds and
other purposes. J. .
A field in which the grass is gnawed
off close to the ROOT, is in no condition
to 90 into our severe 6winters. There is
no protection, and, ,in case of any kind
of grass or .cloaer. fhe effect is late
start the following Spring; and in cases
of clover, timothy, land orchard grass,
there is danger OF their total extinc-
ton. ). ~ ,',.f
I have lined my poultry buildings
throughout with tarred paper for two
years, putting it between every piece Of
board and timber, ,sshd even into nests,
and 80 far, have not seen louise about.
I had hen-ho use oserrun with lice two
years ago, but upon,lining it with tarred
paper they disappeared and have not
been seen since. Rbultry World.
There are o great many people who
. seem to have an unlimited degree of
/ faith in the ability H an animal to con-
tvert an offensive did deleterious sub
stance into an article fit for human food.
To this faith is dus4he fact that multi
tudes Of farmers fesd all manner Of re-
fuse to their hogs, ah1 many are in the
habit of giving sSill to their COWS.
Both practices are decidedly injurious to
the animals, and the man who wants
good meat or pnfe nailk had better avoid
them. u. hon5estead.
We often wonder Why farmers in this
country do not usesthe cart more; it is
far more handy for lDading and dumping
manure, soil, roots, stc., than the wagon,
being more easily to- load, and especially
to unload. A cart may be quickly loaded
and dumped, and only requires one good
horse to draw it. In England carts are
in constant use, being very popular in
the harvest field. we are glad to see
that dumping wagons are employed on
many of our farms.I This loading ma
nure from q ra-yard, and hauling it
by wagon few hhndled yards, to be
unloaded fork.full gby fork-full, is
waste of time and slabor, of both man
and beast.-Rural Wo,M. =.
Feed and Brcedof Dairy Cows.
DR.. E. L. sturtevant, OF South Farm
ingham, Mass, makes the following
summary of conclusions at which he had
arrived on this subject, after many years
of study and practical experiment
l. The production OF butter is largely
dependent on breed.
g. There is structural limit to the
production to each COW.
8. That when o COW is fed to this
limit, increased food cannot increase the
product.
4. That the superior COW has this
structural limit greaier distance from
ordinary feed, and more ready to re-
spond to stimuli than the inferior COW.
5. That consequently the superior
COW is seldom fed to her limit. and as
practical conclusion, increased feed with
a superior lot of COWS will increase the
butter product, but If fed to On inferior
lot of cows, waste can be but the result.
6. That the character of the food has
SOME influence on the character OF the
butter, but even here breed influences
more than food.
7. That there is no constant relation
between the butter product and the
cheese product.
8. That the caseine retains to q con.
stant percentage, and that the percent
age does notappear to respond to increase
of food.
9. That the caseine appears to remain
constant without regard to the season.
10. The increase in the quantity OF
milk is followed by an increase in the
total amount of caseine.
II. That the sufficient food acts
directly to check the proportion OF but
ter, and has tendency to decrease the
caseine of the milk and substitute albu.
men.
10. The best practice of feeding is to
regulate the character of the food by the
character of the animal fed feeding
superior COWS nearer to the limit of their
production than inferior COWS !; feeding,
if for butter, more concentrated and
nutritious foods than for cheaper pro-
duct succulent material which increase
the quantity of the milk yield.
Recipes.
FRIED OMELEr.-Three eggs, two gills
milk, two tablespoonfuls -four, little
salt and pepper. Fry on hot griddle.
CooK1Es.-One and one-half cup
sugar, one cup butter, one cup sweet
cream, three quarters teaspoonful SAL
cratus, little nutmeg, flour enough to
roll.
FRUIT CAKE.-Five cups -four, five
eggs, one cup butter, one OF Lard, two
of sugar, one of molasses, one pound
raisins. one of currants, half pound cit
ron, half teaspoon soda, and half tea
spoon cream tartar.
A Coop CHRISTMAS PUDD1Na.-One
ponnd -four, two pounds of suet, one
pound of currants, one pound Of plums,
eight eggs, two ounces of candied peel,
almonds AMI mixed spice according to
taste. Boil gently for seven hours.
H1oKoRY.Nur CAKE.-A cup butter,
two of sugar, three of -four, one of sweet
milk, whites of seven and yolks of two
egga, teaspoon soda, two of cream
tarter, one pint hickory-nuts meats
rolled and sprinkled with -four; beat
the whites to stiff froth.
BEEF BALLS. -Mince very fine
piece of tender beef, the fat and lean to-
gether. Mince an onion with some pars-
lev adj grated bread crumbs and SEQ
son all with pepper, salt, nutmeg and
lemon peel mix all together ana moist
en- it with beaten egg. Roll into balls
with the hands -four, and fry in hot
drippings.
BRowN BREAD.-One pint Of corn
meal, one pint of rye meal, two birds
cup of molasses, one large spoonful OF
vinegar, one heaping teaspoonful Of
saleratus dissolved in little warm
water, one-half teaspoonful Of salt ; mix
we'll with warm water quite soft, and
steam three hours. Put in oven fifteen
minutes and brown.
Shocking News from Edinburgh.
A writer in a paper published at
Edinburgh, Scotland, says: The other
day in the ladies' room of ono Of the
confectioners in Edinburg / counted