The Waco daily examiner. [volume] (Waco, Tex.) 187?-1888, 1878-11-05
a0l ACC Examiner
HOUSEHOLD AND FARM.
FARM NOTES.

Nith i'pb w iithto EOOu
strong manure. A
The filter the stock on farm the
better the soil will become.
Make every acre on your farm con-
tribute to your own and the general
good.
Occasional feeding of salt is very
important to the health and vigor Of
animals.
BY strict attention TO corn and pas
lures, pork can be produced more
cheaply than any other flesh.
A grass yard, nice orchard and
pretty shade trees cost but little mon
Nv, vet add 10 the value of the farm.
Weak, late wheat, on poor land, is
the kind that suffers most from rust.
from fly, and other ills that wheat is
subject TO.
A pile of sods in one corner of the
chicken house is excellent for the
chickens TO scratch to pieces in the
winter; by spring the earth will be
in good condition for the garden.
Make rancid butter fresh and sweet
by putting from five TO ten drops of
chloride of1ime, per pound of butter,
into as much, water as will wash the
butter when rolled out again and
worked.
If a COW has sore teats, after each
milking apply white lead, mixed
with linseed oil, in the proportion of
a teaspoonful to an ounce Of the oil.
Before milking cleanse the teats with
lukewarm soapsuds, leaving no lead
to be mixed with the milk.
PARsNIP FRITTERs. 5a..
Boil six medium sized parsnips
until tender, then mash them smooth
with lump of butter and pepper
and salt to taste. Add two beaten
eggs, three even tablespoonful of
flour, and half cupful of sweet
milk. Heat some nice drippings and
little butter in frying-pan and
drop the mixture by teaspoonfiils
into the hot fat. When nicely brown
ed on both sides, lay them on whit
ish brown paper folded in plate,
and set them for five minutes in the
oven, then serve on a hot dish in
which is laid folded napkin, and
garnish with curled parsley.
SCOTCH BROTH.
Remove the fat from gallon of
meat-broth that in which any meat,
either salt or fresh, has been cooked
will answer. Mix half teacupful
of oatmeal into smooth paste with
a little of the liquor and add to it a
small onion, chopped fine. When
the broth is boiling, stir in the paste;
season to taste with pepper and salt
and boil for twenty minutes, stirring
occasionally TO prevent Jumping and
burning.
MEAT RrssoLEs-Can be made
from any cold bits of beef, mutton,
tongue, veal, chicken or lamb, used
singiy or all together. Cut the meat
into very small bits with the addition
of n little salt, pork and parsley
chopped fine. Put butter half the
size of an egg into saucepan and
when it melts add two even teaspoon
fuls of flour; mix and stir until
smooth, then put in by degrees, n
few teaspoonfuls of boiling water,
or, better than this, use stock or
gravy. Season TO taste with pepper
and salt, and stir in two cnpfuls of
the meat cut into dice. Roll out
some nice pic-paste-madc with the
addition Of little baking powder
and place on it, three or four inches
from the edge and at equal distances
apart, teaspoonfuls of the mixture.
Wet the outer edge of the paste and
lap il completely over the meat, then
press il down around each little ball.
Cut them out into semi-circles with
biscuit cutter or scalloped cake
cutter; make up the balance of the
paste in a similar manner and brush
The top of each rissole with the y0lk
of an egg. Bake in hot oven and
serve with folded napkin in the
bottom of the platter.
FEEDING LARGE OR SMALL AMI
MALs,-Abundant experience, ifsuch
proof were necessary, shows that
there is more profit in feeding the
larger breeds than there is with the
smaller breeds of animals, whether
for meat or milk. OF course there
are exceptions 10 this, as in all gem
oral rules the small Jersey COW, for
example, which is expected to pro-
duce an exceptional product of high
" colored and finely favored butter;
but this does not affect the rule above
stated II is only necessary TO con-
slider that, when we feed two ami
mails of 200 pounds each, we have to
supply the demands of two sets OF
breathing, circulating and muscular
apparatus, which are considerably
more extensive and expensive than
those of one animal of 400 pounds.
This is true of every animal that
we feed, from the fowl and pig, up
TO the COW and fatted steer. Ten
small Merino sheep, weighing 81
pounds each, will cost much more 70
feed than four Cotswolds of 2OC
pounds each, or five of 160 pounds
each. Besides the gain in feed, we
have also n large advantage in the
less proportionate amount of OLA
in the fewer larger animals than III
the larger number of small ones
Where flesh and milk are the objects
in view, this consideration ought &c
have great weight in the selection o.
stock to be Kept. The choice, o.
course, will be restricted by the OPP
portunities for keeping the stock, fol
ii will not pay to keep Short-horr
cows upon pasture where onl,
small, active cattle can pick up
living; but where other things arr
equal, this consideration should b'
well weighed.
Just now there is opening up
large opportunity for feeding stool
for beef, which many farmers vii
very soon find desirable one q
sieze upon. In choosing animal