The Eaton Democrat. (Eaton, Ohio) 1875-1903, 1878-05-23
Home and Farm Brevities.

Do HAY elevators raise the price of
hay?
Is IT easier to prevent or to destroy
weeds upon the farm?
Col. CURTIS says that milk makes
big, fat lambs-our fathers to the con
trary."
THE farmer is always ready to stand
and talk an hour with a neighbor or
friend, even in his busiest season. The
merchant that would do this would be
considered a poor business man.
IT is we'll at this season that eyery
farmer should impress upon his mind
the necessity of so managing his chill
dren that they shall grow up to take a
deep interest in all matters appertain-
ing to the farm.
DIR. PENDLEToN says: Numerous ex-
periments have clearly demonstrated
that the proper application of nitrogen
with soluble phosphate of lime will re-
store these soils (Georgia) up to and
above their prestine fertility, at least in
the production of cotton.
ACCORDING to Schloesing and Muntz,
notification is no mere chemical pro-
cess. 1t is the work of a living organ
ism which thus acts in bringing about
a chemical change, just as the yea t.
plant does in promoting the fermenta-
ton of saccharine solutions.
IT should be borne in mind that every
farmer who will take the trouble to keep
up a tasteful appearance about his
house, not only performs a good work
for his own family, but stimulates his
neighbors to initiate him. Nothing is
more contagious than the desire for
gardening when once it gets a footing.
For doughnuts that will not soak fat,
use n egg, one cup sugar, one cup
milk, one ~teaspoonful melted lard, a
little nutmeg and salt, two teaspoonfuls
of baking powder, sifted in -four enough
to roll nicely, but not too hard; cut in
round rings, and fry in hot lard.
FIVE plain boiled eggs in a dish are not
to be despised, but we can't help think
ing that five eggs in the form of an ONE
let "show off" to better advantage.
Its golden brown outsides makes it look
delicious, and indeed many who find
boiled eggs-whether boiled little or
much-indigestible, eat omelet without
trouble.
TAKE good sound potatoes, cut them
in slices (raw), and put the milk accord
ing so the quantity you wish to make, in
a pudding-dish; then, after you have
put the potatoes in milk, put it in the
oven for about twenty minutes; then
take out and put the potatoes with the
same milk into the saucepan to boil
until done; season before you put them
to boil.
For a family of four slice and pare
six good-sized potatoes with a potato
slicer-a knife will not do, for if they are
not very thin they will not be crisp.
You can buy a slicer at any hardware
store for twenty-five cents. Let the
slices remain in cold water all night; in
the morning drain them through a col
lander; wipe them dry and drop them
into boiling fat asyou would doughnuts;
do notletthem brown too much; sprinkle
a little salt over them as you take them
out with a skinner. You can make a
large quantity of these, and warm them
by putting them in the oven as you want
them.
The following account explains fully
enough what is the matter with the
cheese: "For some time patent cheese
has been finding its way into our mar
kets. This fact is generally unknown
to consumers, who have sometimes COM
mended this cheese, under the impress
sion that it was the o~ld-fashioned pro-
duct of the cheese press. Both patent
butter and patent cheese have been
made and sold in vast quantities in Eng
land, Holland, France and Germany,
for many years, and large quantities of
both are now made here and sent abroad.
The portions of the fat of the animals
from which globules are extracted are
the caul, the kidney fat, and other softer
portions of fatty matter. These softer
pieces of fat are obtained from the
slaughter-house Immediately after the
killing of the animals. AS soon as re-
ceived they are washed and put into close,
warmed cans. They then are taken to
the mandatory and placed in watts
warmed by tepid water. Next they are
put into a cutter and minced until the
mass assumes the appearance of 4 fine