Osage Valley banner. (Tuscumbia, Miller County, Mo.) 1879-1881, 1880-08-26
nOME. FARM ANp aARnEN.

try Mixing Il WITH ground feed L not
only nutritious and healthy for chicks,
but Is one of the best articles Of food
for fattcning fowls and for producing
eggs.
MILK LEMONADE. Loaf sugar. ono
and half pounds, dissolved ia a quart
OF boiling water, with half pint OF
lemon juice, and one and a half pints of
milk. This makes a capital summer
beverage.
REMOVE the corn from the ground
and plow the stubble under II land Is
to be sown TO wheat. A frequent met
cd is to SOW the seed upon the stpttS -,
and thea cover Il by plowinf. Z ,tfe.ss .s..-,.
row. The surface Is then narrowed or
left rough.
MoLAssEs COOKIES. .--One cupful of
molasses, one cupful OF sugar, two
thirds cupful of hot water, two-thiris
cupful of lard or butter, one egg, one
teaspoonful of alum, one teaspo0nful of
saleratus, and two teaspoonfuls of GIN
ger. These ingredients will make ninety
TO 1l0 cookies.
BEEF HAsH.--Two tumblers of hot
water, a large spoonful of butter, three
tablespoonfuls of grated cheese andthe
same of fine bread crumbs; then season
highly with cayenne pepper, adding
three tumblers of cold beef, minced.
1t should all be stirred well together
and served as soon as hot.
EXCELLENT WHITE CAKE.-Two
cups of granulated sugar beaten to n
cream with scant cup Of butter, then
add third of a cup OF sweet milk, the
whites OF eight eggs beaten to stiff
froth, and three and'a half teacupfuls of
sifted flour, with two teaspoonfuls of
yeast powder mixed with it. Flavor
and bake in a moderate oven.
WHEN puffs or wind-galls appear on
the ankles of young colts, they may be
considered as the result of constitutions
al defect arising from breeding mares
similarly defective. In this case tho
blemish will be incurable. The only
treatment is to prick the puff and put
bandage with pad over the part so as
to keep constant pressure on it.
FRENCH RAREBIT. = Take three
ounces of cheese, cut il in small square
pieces and set it to fry with little
piece of butter. When your cheese
begins to melt, have three eggs beaten
up with salt and pepper. Pour them
upon your cheese. Stir and roll it all
into sort of muf and take it of. The
whole operation should not take more
than one or two minutes. Try it.
BUTTER-NIILK CHEESE. - You can
make delicious little cheeses by warm
ing up buttermlk until it quite curdles,
then straining it through bag, mixing
the curd with little cream, butter and
salt, then pressing it into a small basin
or cup for few hours. II is very nice
for breakfast or lunch. The best
scones, teacakes and plain cake are
made with buttermilk instead of sweet
milk or water, using small quantity
of carbonate of soda.
ONION Sour. - Cut a number of
onions into dice or very thin slices.
Toss them in plenty of butter till light
brown; moisten them well with broth,
and let them simmer gently for an
hour. adding sufficient water from time
to time. In the meantime fry some
sippets of bread to a bright golden
color in plenty of butter. Throw them
into the soup when done. with sufficient
salt and pepper, and serve immediately.
The yelk of an egg well beaten. thor
oughly mixed with twice its bulk of the
liquor, may also be added to the soup.
The best method of applying liquid
manure is to spread it from large cask
or tank mounted upon wheels. 1t car
only be conveniently spread upon grass
or young crops. and il is hardly proba-
BILE that il can be done economically.
The better way would be to absorb the
liquids of the manure by the addition
of litter of some porous kind. and if
nothing better can be procured, earth
or sand may be used. This can he
spread with less trouble than liquid
manure, and unless it is required
for garden or market crops, Young
corn or grass, or similar purposes, the
dry manure win be most convenient.
At present it will not pay to use such
laborious methods with common farm
crops, because the ordinary methods
can be applied as effectively and more
cheaply.
The common adulterant for vinegar
is sulphuric acid which is used on ac-
count of its intense sourness. Its pres
enoe mag be detected as follows: boil the
suspected vinegar in glass or porcelain
vessel with a little solution of calcium
chloride. This is made by diluting hy-
drochlorie acid with four times the
quantity of water and adding powdered
chalk or marble-dust until no further
eiIeryesence is caused by adding chalk
or marble. The solution is filtered for
use. If sulphuric acid exists In tho
vinegar, precipitate of gypsum (sul-
phate Of lime) is thrown down on mix
ing the solution with the vinegar.
Vinegar is also adulterated by adding
infusion of aerid substances, as pepper,
mustard-seed, etc. These may be- de-
tected by evaporating small quantity
OF the vinegar TO concentration, and
the taste win reveal the foreign sub
stance