The Forest Republican. [volume] (Tionesta, Pa.) 1869-1952, 1880-02-25
FARM, GARDEN AND HOUSEHOLD.
Farm Hinta,

their great value in this connection
should commend them to those who
have not essayed their cultivation. Even
the owners of work and driving horses
in the large cities, where no opportunity
is had to raise them, annually buy hum
dreds of bushelso of carrots, mangel-wurt-
zels, etc., to be fed in connection with
grain food to their horses, and they are
well assured of the profitableness of
using them for the animals are always
sleek, fat and glossy in appearance, and
never become hide-bound or sickly,
EGGs-How INCREAsED.-If an in
crease of eggs be desired in the poultry
yard, before large sums are expended in
the purchase of everlasting layers, we
would recommend the system of keep
ing no hens after the first or at most,
after the second year. Early pullets
give the increase, and the only wonder
is that people persist, as they do, in
keeping up a stock of old hens, which
ay one day and stop the next. In some
parts of Europe it is the invariable rule
to keep pullets only one year. Feeding
will do a great deal-a surprising work
indeed-in the production of eggs, but
not when old hens are concerned.
WINDOWS IN STABLES. The matter
of windows in stables is one of vastly
more importance than some farmers
think. Animals, no more than ~vege-
tables can thrive in the dark. Our long
winters are sufficiently trying to the con-
stitutions of our farm stock under the
best circumstances, and an animal upon
which the sun scarcely shines at all for
i've or six months, will come out in the
spring in a bad state of health, even
though the feed and ventilation and the
temperature have been all right.
SHEEP AND LAMBS. ewes will
now be in lamb, or should be, excepting
where late lambs are desired. Where
wool and mutton are the chief objects,
May lambs will be preferable to earlier
ones. There is no better place or time
for lambs to be droppedthan in pasture
on a fine, sunny May day. Where
lambs for market are wanted. the ewes
will now be in breeding, and will need
some extra care. An abundance of good,
nutritious food, and water, are the pIin-
cipal requisites. Sheep may be the last
animals to be brought into winter quar-
ters.
WINTER FEEDING FOR CoWs.-The
yield of milk and butter in the summer
depends greatly upon the winter feed
ms AL NhO AOOO klNCl W COMS is uOB
consumed without return. The manure
gives good dividend upon the outlay,
and the animals are storing up energy
and strength to be made available after
ward. The winter is the season for lib
eral and judicious feeding, and not for
"short commons" which is but an
other term for half starvation.
BURNED BONES FOR HENs.-You can
hardly niun too f0nr1nh hr1rv,oI -
your hens to provide the necessary
amount of lime for egg shells, and the
next best thing for that purpose is oys-
ter shells, which can be obtained by the
barrel (and generally without cost ex-
cept taking away athotels and restaur-
ants in your nearest city. My NEW ter-
ant goes eighteen miles for them, and
considers them cheap enough at that,
The hens eat them when pounded into
fragments as easily as they pick UP the
shelled corn, and they furnish the
needed material for the egg-shell more
completely than anything else. do not
quite believe in giving broken earthen-
ware as some propose doing. The sharp
corners are more likely to cut or other
wise injure the crop than the more easily
digested oyster shells - Correspondence
RoUITy Yard.
Recipes.
INDIAN PUDDING One quart boiling
milk poured on to three tab lespoonfuls
of meal, let the milk curd, add three
eggs, sugar, spice, and salt to taste.
DoUGHNUTs.-One cup of sugar, two
eggs, one cup of milk, nutmeg, two tea
spoonfuls cream tartar, one teaspoOnful
of saleratus, piece of butter the size of
an egg.
CREAM CANDY A pound of sugar, a
halt teaspoOnful of water, a half tea
spoonful OF vinegar, a tablespoonful of
butter; boil fifteen minutes, and stir it
up only once at the first.
SAUsAGEs.-To every hundred pounds
of chopped meat, take two and a half
pounds OF salt, one ounce of sage to
every ten pounds of meat and one-half
ounce black peppers mix we'll and fill.
Brown BREAD. cupful of Indian
meal, one cupful of flour, one cupful of
molasses, two cupfuls of Graham meal,
three cuptuls of water, one teaspoonful
saleratus. also little salt. Steam three
hours. 1t is quite thin before steaming.
STEwED PoTAToEs. Boil the potatoes
and cut in thick slices; take half a table
spoonful of flour, little salt and butter
and chopped parsley, etc.; a teacupful
of milk; put them all together in a
saucepan and let them stand aoout
twenty minutes.
WHITE FRUIT CAKE.-One cup of
butter, two cups white sugar, three
cups -four, one-half cup sweet milk, one
teaspoonful of cream of tartar, one half
teaspoontul of soda, whites of eight
eggs, one pound of raisins, and one
quarter Of a pound of citron, chopped.
POP CORN BALLs.-These are easily
made. To one gallon of popcorn take
half a pint of molasses or sugar; put
into a skillet and let it boil up once, and
then pour it over the corn; grease your
hands with sweet butter, and make the
whole into balls of such size as you
please.
WHIPPED CREAM.-Take one pint of
very thick cream, sweeten it with very
fine sugar and orange flower water; boil
It. Beat the whites of ten eggs with a
little cold cream, strain it, and when
the Dream is upon the boil, pour in the
a. - ~ -