The Morris County chronicle. [volume] (Morristown, N.J.) 1877-1915, 1879-12-19
FARM, GARDEN AND HOUSEHOLD
Fresh Eggs During Winter.

growers It is estimated that 45, ,O0O, 900
dozen eggs are consumed daily in the
United States, New York alone appro-
priating 4O,O0O,O0O dozens annually.
Such figures as these naturally incline
everybody owning poultry yards to con-
esider the way and means by which the
greatestnumber of eggs shall be gained.
The production of eggs during cold
weather is largely under the control of
the one who has charge of the fowls.
Hens supplied with warm and COM
Portable. quarters and an abundance of
| suitable food as a rule reward the owner
With bountiful supply Of eggs. In
connection with liberal care should be
observed the ages of the fowls, Geyehn
and other scientists who have looked
into the matter state, and Professor
Miles quotes the following proportion
as applicable to the average of peultry:
| First year after Matching, fifteen to
third year, 100 to. 1875. and the fourth
after which there is visible decrease,
,ths fifth year being accorded only sixty
to eighty eggs. Sil nea fs
Fowls require variety of food. Corn
fed alone tends to the production offats,
not the production of eggs. Wright, in
his book on poultry, places finely ground
oats, thoroughly moistened, but not
madeinto slop, at the head of the list as
astandard food for poultry. He further
more recommends the mixing of all soft
food with boiling water and the feeding
of it while it Is y5twarm. Ofthe whole
grains he gives buckwheat the prefer
ence, and next,t to this he advises good
fresh barley. Laying hens should also
have aliberal supply in the way offresh
vegetables and any green food obtain
able. Scraps of meat chopped fine and
mixed with bits of food from the table
are also desirable. The food may be
further varied by using wheat screen
ings or middlings and shorts mixed and
wet with water.
i Burnt bones or oyster shells or bits of
pounded lime, mortar and gravel must
be regularly furnished. These sub
stances prevent the occurrence of soft
shelled eggs and are relished by the
hens. A box of dry ashes placed where
it is always accessible insures freedom
| from vermin.
In climates where the weather is mild
| and the hens are allowed TO run at large
| they aie not cut off from their usual
supplies and will generally lazy well
s;d maeilouS any epeoi"I alu' puI Clie o.Ieo d'so
b,. SlJnS siseh IL vely aeuessany ed;e
.si in' 81,
~ a ,e..n1;5pd "a oio''n ''0A
~ Te r. paosaTtu nrosont tbo oottor =, .,,tshol1
s,,;4shia u
ta;n a,,d Le.., lIoa+ hraoJS faod o ~
@roat t' Asp - d;at Sc ,soSs;tie ad
FeeS tben, as n3ueb as thop II pTi1 Sm;iI oata
~, ~, ba,, nil ,n+ IL r.,
rery cold Nv weather Fl @ add ~ ;ttle oeue,no en
- Az - q 80: I;nt
p,SppIidl s,,pp1,id ~ So .da a;tba too ,vot 49, or
;sya, ,,;,1iS. sSl,St,y r S,,.,to,.
" Sss,..
a1sa ~ asss.o s''''
s'l's r s@sii0A - : - osss''
As.,,. ua,,s,,s' go. CO.. pDv. o,o
$3.50 o0lsN ia0 IN
qualI % LnllaA, cwo one tapio-
Spoolaenii Dsah. s4 Soua, Nv; w. .noio
sponn.IIis I ~ elOol sOlt ~ aile".
se y guoIS 90 S,uA ~ :;
p.ss'k% k%iaeas pae!s[;1 pax II squsre . LIN
bans, G sa3ou. gu mn Als'li ~ 'Aoul
Y u - = AoG owe oven; Z, : 81,
CAKAMtL SAhk;ene = anu . 1all cups
AZ ,s,.Sa :,S a,r 49,. th,.ap
inllik' Two ano = ioerIns ,e cup Hourl tnIee
eggs one anu = ilalI hespIng teaspoons
oahlng poWaeL, OF y sniall eeSs-S poon
so9a' an. ana 1.-Two 1--WE teaspoons cream lAItaI
5ake III JeiIy tns. WAKE cat4tllel s4s lol- V-
ioWs;i D9cter slze o. an egg, pint Drown
niI cup lnlth oI MslCcI nan c.sng
GLogolase pglt twenty minutes lol I'1l ullslI
tlicK l:5 senougul anu pour 'oNeI caEeS
While warm, I, pl4ng the layers one upon upon
Sne o6il Eor tLoSells u e1siAI eIs
lake WHITES OF TWO eggs, ons Any Anu = nan
cups sugar' q geasspoon pa VSnlas, .lllee
iieaplhg teaspoons g[ateu cnocoiaIS; E !,
1UilNCE OF AFPiE kts Ekv AK
equal welghts3 OF ounces ana sugar paIs'
core leave Whole OF CUT up, az pIelerLed'
DOH gl,i tenaef IN wafer 20 GoxeL'
caFeluily takeouI &. anu puC On s.,;t pistUel j
boil slowly till clear, place IN Jars ana
pour syrup over them. 10 increase tie
qnanIlIy WlshouI aouing susaI:, CssAe ltain t,
OF eat sM,IuS annIes aa - there are ounces nare
omsrs a,,arter and nd core after removing duin,
ces a. mt mt snnles into the syrup. land boil
nav hcfn to red and Fclear
and are tender, place ounces and apples
in 3 lar in alternate LAYERS, and cover
with syrup. ~ $40
CRooUETTEs OF Fowl OR MEAT
Mince the meat finely, removing the skin
and bones. and fry four small onions in
one tablespoonful of butter until brown,
then mix them together and dredge the
whole with one tablespoonful of flour,
and add pepper. salt and ground mace
or nutmeg at pleasure. Beat two eggs
with one tablespoonful of powdered
sugar. and stirring lightly through the
mass, set il away until cold. Then
make into oblong balls the size OF a
large pigeons egg; dip each one in
beaten egg and then III crumbs rolled
very fine;fry = rich brown in plenty yd 81
boiling lard, butter, or dripping ana
serve on a bed OF nlashed potato, Win l,i 9
j light feathery border made by quickly
| gratingsa a boiled potato di eetiy on the
| platter
~ $3.50, HousehSd hlin,s. 1a. 4,on, :
ar filled with water, to be renewed
every day or two tgs.
Dry p,int can be softened and removed
by. an application, with swab, OF a
strong solution of oxa1ic acid.
4 II take ink out of linen. .dip the ink