The Republican. [volume] (Oakland, Md.) 1877-current, 1878-02-02
AGRICULTURAL AND DOMESTIC.

Farmers who look after the health
and comfort of their stock, and not
trust to hands, seldom suffer pecuniary
loss by disease or death.
There are some things it never
pays to doctor. If you have a sick
fruit tree of any kind dig it up at once,
and in so doing dig big hole ready for
thrifty tree next spring.
English experience in dressing we'll
fed hogs is as follows: The per cent.
of pork from hog, the live weight of
which is above $50 pounds, is 81 to SO;
hog, live weight 500 to $50, 81 to Sc
per cent. of pork; $50 to 400, 81 to 80
per cent; 200 to 300, rs to 80 per cent;
under 200 pounds, IS to II per cent.
Egg Ointment oil obtained
from the yelks of eggs is credited with
wonderful healing properties in cases
OF cuts, bruises and the like by some of
the Eastern nations. The eggs are
first boiled hard, when the yelk is east
ly removed, Crushed and carefully
stirred over a hot fire, the oil separates,
when it is ready for use. The eggs of
water-fowls have the most oil, but that
obtained from the eggs of the common
and guinea hen is considered best
Druggist Circular.
Incoming cows, more especially
those that are high bred and have been
well fed, should be judiciously starved
for two or three weeks previous to calv-
ing, and for week after it, Feed such
cows only dry hay, or partly hay and
partly cut straw, with a little bran and
handful of salt. The milking of an
incoming COW, just previous to her calv-
ing, should be avoided, as tending to
unduly stimulate the organs and pro-
duce the very trouble that is sought to
be prevented.
"A Nice Cake.-One pound flour,
one pound sugar. three-quarters pound
of butter, five eggs, half-pound citron
and the same of raisins, the grated peel
of two lemons and half a nutmeg, one
cup of sour cream and one teaspoon
full of soda. Beat butter and sugar to a
cream; then add the sour cream, then
eggs, beaten separately, and stir the
flour in gradually, adding the fruit
afterward, and soda last, dissolved in
tablespoonful of warm water. The cit
ron must be cut fine and thin and
raisins stoned.
Italian Cream.-Set a quart of
milk, sweetened with white sugar, on
the fire to boil; break the whites of six
eggs into one bowl and the yelks into
another; beat up the whites to high
froth and as soon as the milk boils
take with tish=knife large flakes and
lay them lightly on the boiling milk
After letting them boil few minutes,
repeat the operation with the remainder
of the whites, and pile it high in the
center of a glass dish. Make custard
of the yelks and milk, and pour around
the whites. Touch the top flakes with
cochineal essence.
To Cleanse White Ribbon.-Dis-
solve by means of gentle heat one ia
blespoonful shavings of good common
soap in one-half teacupful pure alcohol;
spread ribbon smoothly on a clean
board; rub the mixture on both sides
with piece of white flannel until the
stains disappear; rinse thoroughly in
cold water, changing it often, blueing
the last; do not wiring, but strip repeat
eddy through the fingers; iron while wet
between two cloths; if carefully done,
only the natural stiffness will be re-
tanned; colOrs can be treated in same
manner without injury.
Charlotte Russe.-One pint of milk,
one teacupful cream, one teacupful
sugar, one teaspOonful sea moss farine,
and two eggs; put the milk into tin
dish over boiling water, add the sugar
and stir until dissolved; mix the yelks
Of tho itb tba 20, odd n littln
cold milk, and stir it into the hot milk
and sugar, stirring until it is thorough
" mixed and smooth; remove the dish
from the boiling water; flavor to taste
and add the whites of the eggs whipped
to stiff froth; line a pudding dish with
slices of cake or lady-fngers; pour on
the farine. When cold it is ready for
the table.
Veal Pie.-Let your veal be juicy
and not too fat. Take out all the bone
and put the fat and refuse bits,
such as skin or gristle, in saucepan,
with large teacupful of cold water, to
make a gravy. Instead of chopping
| the veal, cut into thin, even slices.
Line pudding-dish with good paste,
and put a layer of veal in the bottom
then one hard-boiled egg sliced, each
piece buttered and peppered before
it is laid upon the veal; cover these
with sliced ham or thin strips of salt
pork. Squeeze few drops of lemon
Juice upon the ham. Then another
| layer of veal, and so on until you are
ready for the gravy. This should have
been stewing for half an hour or so,
with the addition of pepper and bunch
of aromatic herbs. Strain through a
thin cloth and pour over the pie. Cover
| with ernst and bake two hourS