The Elk County advocate. [volume] (Ridgway, Pa.) 1868-1883, 1879-08-28
FOR THE FARMERS HOUSEHOLD.
Green Pens and Oats for Gown.

raised to feed COWS while on short pas
ture in the fall, and is 30 valuable an
addition to their food that every dairy
man should raise about one eighth of an
acre of it for each COW kept; but it
should also be remembered that COWS
require variety. It is not good econ
omy to depend one kind of green food,
and especially one containing so little
albuminoid matter as fodder-corn.
Clover and mixture OF meadow grasses
may be relied upon alone, but corn
should always be fed with some more
nitrogenous food. It does very we'll
with half pasture, fer the grasses will
supply the albuminoid matter.
There are other green crops that
should be raised to be fed with corn:
and we know of none better than peas
and oats, sown together-one third oats
and two-thirds peas-three bushels of
the mixed seed per acre, with drill. On
land in good condition large crop may
be raised, having value second to no
other. Peas and oats are equal to clover,
and may be raised on a great variety of
soils-a most important consideration.
We have raised twelve tons of this green
food to the acre, and this would feed
twenty-four COWS ten days without any
other food. The pea is rich in caseine
Just what is required to make milk
and the oat is also rich Iii the elements
OF milk. These two crops grow well to-
gether, for the oats hold the peas up and
prevent them from lying too fat on the
ground. They mature 30 near together
that they are both ready to cut at the
same time. But the crop should always
be cut when the pea pod is full and the
grain in the milk. 1t is then very sue.
culent and palatable, and will produce
as much milk as any food we know of,
aside from large variety OF pasture
grasses in their most succulent state. If
the dairyman has green fodder-corn also
let him feed the corn, peas and oats to-
gether. He need never fear giving too
much variety at once. In an old pas
ture COWS find from twenty to fifty varie-
ties of grass, to be eaten at the same
time. This is what gives such fine flavor
to the mixers on old pastures; it gath
ers and concentrates the aroma of all
these plants, and it must have more
delicious flavor than that made from one
kind of food, such as corn or rye, or
even red clover, alone.
italian Bees.
ALI who have tried them agree to the
superiority of the italian bee over the
common blacks. To say that they are
not is like saying that a short-horn is
nowise superior to the lean, long Texas
scrub; or that Essex or Berkshire swine
are no better than the long, lank hazel
splitter, with infinite noses. have only
space in this article to mention some Of
their superior qualities. They possess
longer tongues, hence can gather honey
from flowers which are useless to the
black bee; they are more active and will
collect more honey; they work earlier
and later, both in the day and season;
they are far better to protect their hives
against robbers; they are almost proof
against the bee moth; the queens are
more prolific; the queen is more readily
found. would rather undertake to find
three Italian queens than one black. 1t
is frequently necessary to find the queen
in hive, and this advantage alone is of
vast Importance. The bees are more
disposed to adhere to the comb. Anoth-
er sufficient ground alone, is that the
bees are far more amiable; if they are
treated kindly they can be handled near
ly any time without smoke.
Domestic Notes.
To PREVENT PIE PASTE from soaking
the liquid contained in the filling of the
pie, glaze the under crust with beaten
egg.
FRUIT CANNNe.-Put pint of warm
water in basin, and lay in a flannel
folded several thicknesses, being careful
that the flannel is larger than the bot
tom of the dish. Place your empty Jar
on the flannel, and pour in yoSs fruit
boiling hot. A large number of cans can
be filled without changing the water,
with no danger of breaking. Tkis simple
method saves much time and trouble.
BAKED EGG PLANT.-Cut it into slices
| three-fourths of an inch thick and Law in
salt water for an hour or more. Wipe the
pieces dry and dip into beaten egg, then
| into bread crumbs or cracker dust; have
the fat hot in your pan, just enough to
prevent sticking-and put them into the
oven until done. This will be found a
better way than frying, and they are
very light and delicious. Season to the
taste before cooking.
Toe CREAM WITHOUT A FREEzER.-
| Beat the yelks of eight eggs very light,
and add thereto four cups sugar and stir
well. Add to this, little by little, one
quart rich milk that has been heated al
most to boiling, beating all the while,
then put in the whites of eight eggs,
beaten to stiff froth. Then boil the
mixture in pail set inside another con-
tanning hot water. Boil about fifteen
minutes, or until it is as thick as a boil
ed custard, stirring steadily meanwhile.
Pour into bowl to cool. When quite
cold, beat into it three pints of rich sweet
cream and five teaspoonfHls of vanilla,