The Ottawa free trader. [volume] (Ottawa, Ill.) 1843-1916, 1880-12-25
HOUSEHOLD AND FARM.
Par agrsphs OF all Sorts.


inside of goose or duck before preparing it
for cooking, to take out the strong, oily taste
If lemon that has been carefully pared with
out breaking the inner white skin, be placed
inside wild duck, and kept there fortyelght
hours before cooking 1t will remove all traces
Of tishy favor.
The practice of feeding stock on the ground
is not economical you feed outdoors, pro
vide racks TO hold the feed. The actual loss to
the farmer, Oftentimes in single season, ex'
ceeds the cost Of the necessary racks tor effect
ually saving this waste. Any farmer with a
little lumber, a saw, hammer and nails, ak and
auger can make one.
The best way to prepare new iron kettle
for use Is to fill it with clean potato-pariRgs;
boil them for an hour or more, then wash the
kettle with hot water, wipe 1t dry, and rub 1t
with little lard repeat the rubbing for half n
dozen times after using. In this way you will
prevent rust, and all the annoyances liable to
occur in the use of new kettle
For cOcoanut pudding take half pound
of desiccated c0cOanuts and two thick slices of
bread put them to soak in quart of milk for
two or three hours; then add an ounce of but
ter, two ounces of sugar, the yOlKs of four eggs,
and satspoonful of salt; beat the whites to a
stiff froth; add them to your pudding, and
hour. Serve hot.
A Vermont farmer writes to the Ne,o Eng,
land Farmer in praise of tue apple rs food Tor
stock. Apples he says should always be fed
to cows in a box manger, snd so fed that there
will be no danger from choking. To give the
best results, they should be ripe, and the richer
the apple Git makes no difference whether
sweet or sour in what is termed grape sugar.
or capacity to become alcohol by fermentation,
the more nutritious they are, and the better the
result of feeding A pound Of fine favored
putter, he. asserts las been his return for every
bushel of good ripe apples fed to his cows.
Speaking of what are called the "fancy
prices" sometimes paid tor stock the National
Lice Stock JO,tradL says that to man who Is
breeding pure bred stock of any kind, it is
impossible to measure the value of a single
animal introduced into the herd. A single
mistake may cost him thousands of dollars,
and carry him back to such an extent that
years cannot regain the lost ground. On the
other hand, fortunate selectiOn-a lucky hit
may add enormously to the value of all the
produce for many generations. The writer
concludes, therefore, that it sometimes pays to
give even fancy price for reall = valuable
animal
Mr.. Findlay Dun member of the English
ing the farmers of England how to render
their business more profitable in view of the
sharp competition with American producers
they are now compelled to meet. LESS DEEPEN
dence than heretofore Che says must be placed
upon arabic culture; less wheat must be gen
orally grown, more live stock must he reared
and fed, and more dairying and vegetable and
fruit culture must he prosecuted. Arabic land
Of poor quality which could not fittngly be
laid down to grass must be planted with larch,
ash, and suitable TIMBER" These suggestions
are as suitable for many portious OF our East
ern and Middle States as for England.
The Barry system" of feeding cows is bas-
ed upon the belief that COW kept in close
quarters, provided they are clean and healthy,
and fed twice day. will give more milk and
be in better condition than when fed three
times day, or oi;ener In following it, the
poorest quality of fodder IS given first at every
meal and before this is entirely consumed, an
other of a better quality is gwen, and finally
third of the very best hay. After the hay Is
given, roots or other provender is fed, and in
this way the animal enjovs on an average
about two hours at a meal, which occurs only
twice during the day, with an interval of from
SIX to seven hours between the morning and
evening meal. Watar is given twice day.
The writer of "Household Hints" in the
Eyening Post says that one of the most con-
venient articles for use IN sick room is sand
bag. First make a bag about eight inches
square of flannel, fill 1t with clean, fine sand,
thoroughly dried, sew the opening carefully
together, and cover the bag with cotton or
linen cloth. This will prevent the sand from
sitting out, and will also enable you to heat
the bag quickly by placing 1t in the oyen, or
even on the top of the stove After once using
this, you will never again attempt to warm the
feet or hands of sick person with bottle of
hot water or brick. The sand holds the heat
a long time; and the bag can be tucked up to
the back without hurting the invalid 1t is
good plan to make two or three of the bags
and keep them ready for use.