The new dominion. [volume] (Morgantown, W. Va.) 1876-1904, 1878-10-05

and the butter will gather great deal
quicker and come hard and firm. We
tried the cold water ON the start, and
found it made the cream TOO cold and
kept the butter from coming, but put in
at the last end it IL a capital idea, and
will save hours of churDing in the
course of the season Butter will come
in fifteen or twenty minutes, as rule,
il the cream. is in the right condition
and temperature.
THE saving of trouble is not the only
nor the principal reason why it is better
to have the barnyard and pasture con-
nected. If the yard opens directly in
the pasture, or into the lane leading
thereto, so that the COWS can go and
come at will, til ely will make their way
leisurely to and from the barn. This is
matter concerning not only their COM
fort. but also their health. In very hot
weather, such as we have sometimes in
summer, cows are often injured by
being driven too fast on the way to the
pasture, or from the pasture to the barn.
The boys who do the driving on many
farms are in haste to get through with
their work at night, and are very likely
to hurry the cows too much.
A VERY successful plan for scare
crow has been tried by placing in Mr..
Crows way number of grains with
horse-hair run through them. He is
bound to swallow one, and his note of
alarm is soon sounded. 1t is impossible
for him to dislodge the grain, and if he
be watched for sufficient length of time
he will be seen to cut his own throat bv
scratching at it. His usual note is
changed, and / can assure you life to
him is such misery he would even
wish he were dead. 1t has been noticed
that after the note of alarm has been
sounded, all the crows in the vicinity
will leave that field and approach it no
more that season. 1t is a simple thing,
yet all who try it will find it success.
OUNCE JELLIEs.-Peel, cut up, and
core some fine ripe ounces. Put them
in sufficient cold water to cover them,
and stew gently till soft, but not red.
Strain the juice without pressure, weigh
it, and to every pound of Juice allow
one pound of crushed sugar; boil the
juice for twenty minutes, add the sugar
and boil again till it jeilies-about a
JuhI tCI VI oil uOuI-oLlT anu Skln well
all the time. Strain it again through a
napkin, or twice folded muslin, pour
into pots or molds, and when cold cover
it. The remainder of the fruit can be
made into marmalade with three-quar-
ters of pound of sugar, and quarter
of a pound of juicy apples to.every pound
of ounces, or it can be made into com
potes or tarts.
APPLE JELLIEs.-G.) Peel, core, and
quarter some sound apples, and throw
them into cold water as they are done !;
boil them till tender then strain the juice
from them through fine sieve, and
afterwards through a jelly bag-if
necessary pass it through twice, as the
juice should be kept weigh it, and
allow three-quarters Of pound of sugar
to every pound of juice, boil up the
juice, add the sugar, stir till melted, and
boil for another ten minutes, add the
strained juice of a lemon to every one
and half pound of juice just before it
is finished. (2) Wash the apples, quar-
ter them (do not peel or core them) put
them into preserving pan with very
little cold water, and boil till tender !;
strain the juice and weigh it, allow one
pound of sugar TO one and one-quarter
Of pound of juice, boil the juice, add
the sugar, boil again, stirring and skim
ming well for ten or fifteen minutes, or
until it jellies; just before it is finished
add few drops of cochineal.