The Camden journal. [volume] (Camden, S.C.) 1866-1891, 1879-05-08
FARM, GARDEN AND HOU SEHOLD
Orchard and Garden Notes.

straw and over-rlpe hay are improved
one quarter to one-half of their value
by steaming before feeding, But the
gain in steaming good hay is considera-
bic.
Liberal feeding is true economy. The
aim should be to induce animals OF all
kinds to eat all they have good appetite
for and digest, by changing food ana
also changing methods of preparing it.
Pomologists generally disapprove of
raising wheat and other kinds OF gram
in young orchards, on account OF the
tendency of such crops to dry up the soll
in summer leaving the trees to suffer Tor
want of moisture. In wet soil the grams
must be beneficial instead of injurious,
especially in wet seasons; still, us ruie'
we would prefer to plant the land IN
orchards with some kind Of crop requlr-
ing cultivation in summer. Potatoes,
peas, beans or other low growing KINDS
are preferable to corn or table crops.
1t is we'll known among feeders that
when an animal is once ready for fatten-
ing. the quicker the process is carried on
the better and the more tender the meat.
! Above all, once an animal is being fed,
it should not be allowed to shrink dur
ing the E,ttening. 1t is not only loss
of time, but the animal will not retain
that uniform juicincss of flesh that it
otherwise would. If the animal be in
tended to be fed right along from the
calf plan usually practiced by the best
feeders nowadays, so that it may be
turned off ripe at not more than three
wears old past, it must be forced right
along from the time it is weaned. In fact
the calf should never know the weaving
process.
Few of us are sufficiently aware of the
true value of our insectivorous birds.
From early spring unity late autumn
these restless visitors hunt the fields
and gardens in quest of food. prying into
every nook and crcvicc where the de-
stroyers of our crops lie concealed, q
countless host of which falls Il prey to
their busy search during the season OF
planting and harvesting. Every bird
that freGuents farm-if we except the
hcnhawk and crow-comes to offer us an
unpaid service whose importance we can
hardly ovcrestimatc. Let any one who
doubts this watch q phpbc-bird, or 4
sparrow for half an hour, and see how,
with scarcely u moments intermission,
our little insect-hunter pursucs hiS-eagcr
task; and then. let him reflect upon the
necessity, the duty, of affording these
birds every possible protection.
A simple and convenient method of
obtaining supply Of radishes ut any
season of the year consists in sleeping
the seeds in water for twcnty-four hours,
and then exposing them to heat in small
bags. In another twenty-tour hours
they will have commenced to germinatc,
and, if then sown in boxes of we'll
manurcd soil, and occasionally sprinklcd
with tcpid water, radiSheS us large as
pi.kling onions will be ready for gather
ing in five or six days -.Amcrican Culti-
rGtOr.
Recipes.
STUFFED EGGS.-SiX hard-boiled eggs,
cut in two, take out the yolks and mash
fine; then add two teaSpoonfuls Of but
| ter. one of cream, two OF three drops OF
onion Juice, and salt and pepper to taste !;
mix all thoroughly and fill the eggs with
this mixture; put them together. Then
there will be little of the filling left, to
which add one well-beaten egg. Cover
the eggs with this mixture and then roll
in cracker crumbs. Fry light brown
in boiling fat.
FROSTED CREAM PIE.-One pint of
milk, three eggs. onc-half 4 cup of flour
and one cup of sugar. Beat the yolks and
sugar together, and then add Il little
milk and put in flour and little salt,
Frosting for the samc.-Take the whites
of the eggs and beat to stiff froth, add
three tablespoonfuls of sugar, and flavor
with lemon. Bake the pie first, and when
cold add the frosting; drop on with Il
spoon, and set it in the oven till light
| brown.
New WAY TO Cook CIucKENs.-Cut
the chicken up, put it in pan and cover
it over with water; let it stew rs uSua /,
and when done make thickening OF
cream and flour, adding piece of butter
and pepper and salt. Have made and
bake 4 pair of hort-cakcs, made as for
pie crust. but roll thin and cut in small
squares. This is much better than chicken
pie and more simple to make. The crust
should be laid on Il dish and the chicken
gravy poured over while both are hot
Free Press.
INDIAN PUDDING.-This Indian pud-
ding is so easily made l think you will
like it: Scald quart of milk (skimmed
milk will do), and stir in seven hcapcd
tablespoons of sifted Indian meal, q tea
spoonful of salt, teaspooniul of ginger
or ginger and cinnamon mixed half and
half, tablespoon or more of chopped
suet, teacup ofmolasses; last, one egg.
If YOU want whey, pour in little cold
milk after it is all mixed. ready to put in
the oven. Bake one and half or two
hours.-Rural Home.
MEAT HAsII.-Chop fine any kind o
salt and pepper. This is always TIN
best manner of seasoning hash, as by TIM
means all parts will be seasoned alike)s
If you have cold potatoes, chop fine and
mix with the meat; ifthey are hot, mash.
Allow onc-third meat to two-thirds po-
tato. Put this mixture III the frying
pan. with little water to moisten it, and
stir in 4 spoonful of butter, or, if you
have nice beef drippings, use that instead
of butter. Heat slowly, stirring often,
and, when warmed through, cover and
let stand on Il moderately hot part of the
stove or range twenty minutes. When
ready to dish, fold as you would an ONE
let, and dish. Save all the trimmings
and pieces that are left of all kinds o
meat, and have hash once or twice
week. 1t does not hurt a hash to have
different kinds of meat in it. Avoid
having hash greasy.
Cultivating Roses.
I have for several years cultivated
few choice roses. Last spring l added
twenty to the number, and nearly all Of
them | set out in three and four inch
pots. In June l plunged these into the
soil of my flower garden; two of my
older roses and three of my new ones,
however. were planted directly in the
soil. All these roses were of the ever