The Elk County advocate. [volume] (Ridgway, Pa.) 1868-1883, 1879-12-18
FARM, GARDEN AND HousEHoLD


main out to be frozen through night
after night.
Parsnips may remain in the ground
until the very last. If they are left un-
til spring they will not be injured.
Hogs intended for slaughter should
receive all the food they will eat. and
should have a warm, dry bed, that thew
may sleep comfortably and grow fat
fast.
A Mississippi farmer dashes cold water
INTO the ears OF choking cattle. This
causes the animal to shake its head yio-
lently and the muscular action dislodges
the obstruction.
Professor Caldwell states that pars-
nips appear to rank first in value for |
horses. In some parts of France this
root is substituted for oats, forty pounds |
being given in daily ration. The |
horses maintain a god condition and
the parsnips cost only fourth as much
as oats.
1t is said that eggs may be preserved
indefinitely by washing the shells with
whites ofeggs, thoroughly heated. After
washing, they are laid on piece of blot
ting paper to dry. If laid on plate or
board the albumen adheres to the plate
andjs H. BILE. when the eggs are removed,
r. - We portion of the shell uncov.
cred.
Al six feet apart, it will require 1910
vines to the acre; at nine feet, 537; at
y-one feet, ninety-eight; at one
foot. 1880; at two and half feet,
6,9fo. These figures should be cut out
an, lasted in ~ book for reference, as
they are always useful. In planting
asparagus. one ounce of seed will plant
drill sixty feet long. An ounce OF
onion seed will plant a drill 100 feet
long.
Poultry intended for immediate kill
ngshould fast for twenty-fou hours be-
fore being killed. since the food Injuries
the appearance of the bird and is also apt
to sour and damage the meat. Turkeys
should he killed by bleeding in the neck
in fact all poultry is better. treated in the
same manner and picked while warm,
though never scaldeb. When the poul-
try is picked take off the head at the
throat, peel back the skin u trlfle and
remove q little of the neck bone. w hen
it is cold and just before packing draw
the skin over the end and tie and trim
neatly. Draw the intestines, making
the inrision as small as possible, leaving
the gizzard, heart and liver within.
Delicious ways of Cooking Apples.
IDDDlNG.-An eNCtlleHU apple puu
ding can be made from the remains of a
rice pudding. Arrange well-sweetened
and Favored apple-sauce in alter nate
layers with colo rice pudding; add Il
little butter and sugar, sift sugar over
the top, and put in the oven to heat
through and brown on the top. Any
sort of havolirg may be used for this
pudding.
CHARLOTTE. The ordinary apple
charlotte is not nearly so nice as this,
which is slightly more elaborate: Line
apie dish with buttered slices of bread =;
fill it up with layers ofapples cut very
small. placing between each layer little
apricot jam, some grated lemon lind,
and plenty OF brown sugar. Cover the
dish up with slices of bread buttcred,
and bake till the bread is well Drowned.
PoMNEs AU BEURRE.-Peel and core a
number of apples, lay them in baking
tin plentilulfy battered, fill the core of
each apple with brown Suuar and a
small piece of hutter, and put the tin in
slow oven till the app,es are good
color and quite done. They should be
occasionally basted with the butter DUR
ing the process of cooking, and the core
should be filled second time with
sugar, and they may have slight
sprinkling Of powdered cloves or cinna-
mon, according to taste.
APPLE CHEESE.-Peel and quarter a
quantity of apples, stew them with a
little water, good deal of sugar, the
thin rind ofa lemon and few cloves, OF
q stick OF cinnamon. When quite done
pass them through hair sieve; and to
one quart of the puree thus obtained add
half a packet of gelatine, dissolved in
wafer; mix well, pour into mould
and when set, turn it out and serve with
~. se ell 4x~
remember that the puree must be thor
oughly well sweetened and favored to
cary off the insipidity of gelatine.
CoMPoTE. - Pare and core half a
dozen large, fair apples, throwing each
as il is pared into cold water to keep it
from turning brown. Put a half pound
OF loaf sugar into an enameled stewpan
with three pints of water; as soon as ii
Is melted and boils put in the apples
with the Juice of two lemons, stew
gently until the apples are sufficiently
cooked but not broken. Then take
them out carefully and lay them in the
dish in which they are TO go to table
Cut the rinds of the lemon into the thin
nest possible strips and put them into
the syrup; boil till tender. by which
time the syrup will be mach "educed
When cold pour the syrup ABOUT the
apples, and also dispose the transparent
strips of lemon about them. This dish
looks prettily with bit of ounce jelly
placed in the hollow of each apple; or
with a candied cherry in the hollow,
and angelica cut into lozenges and in
serted around the top of each apple.
Care OF BrOOms.
There is an old saying TO the effect that
woman's housekeeping capacity can
be told by the state in which her broom
is kept. Our plan is keep separate broom
for the parlor. dining-room, sleeping
room and kitchen. When the latter is toe
much worn for use in the house send i
to the yard; take the second best for thu
kitchen. the broom from upstairs fol
the dining. room and the parlor broom
for the chambers, and let the new on,
be kept for the parlor and hall. Man.
servants have the habit of leaning
heavily on broom when stopping tt
pick Up articles and while sweep ing
This results in bent and broken splinter
and Il worthless broom. When new
broom is purchased provide way TO
hanging it up in this wise: With /
small gimlet bore hole through tn
handle, about an inch from the top
draw u piece of strong, waXed twine
long enough when tied in a h ard kno
TO form loop three or four inches long
If brooms be dipped lin clean hot sud
once every week and dried quickly, the