Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1880-03-12
FARM, GARDEN AND HOUSEHOLD.
Utilizing Bones for sIanures,

lOIniu dgIlCultutdl COllege, says: Inc
simplest way in which farmer who
pays attention to that fundamental
requisite, the manure pile, can obtain
the full benefit OF q moderate quantity
of bones is to mix them in a hot ferment-
ing manure, provided the pile is kept in
proper condition of moisture. The
smaller and softer bones are thus re-
duced to very efficient state of COM
minution within few weeks; the
larger and harder ones may be but partly
be left behind by the manure fork when
the manure is hauled out, to be sub
jected to the process second time. The
success of this convenient process de-
pends materially, of course, upon a
proper management of the manure pile,
which must neither be kept sodden with
water nor allowed to fire-fang.
Large quantities OF bones are very
conveniently treated when wood ashes
are abundant, by packing them in ashes
| (Which may advantageous!y have been
previously mixed with about a gallon
OF Stacked lime per barreD either in
barrels, hogsheads or, best of all, in iron
tanks, and keeping the mass as wet as
may be without teaching. In the course
OF from six to eight weeks most of the
bones will be found reduced to some
thing much more like putty; and this
mass with the ashes makes very effica.
cious phosphate fertilizer. The vice of
the process is that much of the bone
gelatine is thus lest in the shape of am
monia gas; but the bone phosphate is
left in q very active form.
In my personal experience | have
come to the conclusion that where the
home preparation of the bones in either
of the modes described can be done in
spare time (that is, without employing
addltlOnal uelp fUL Glo puI pUSe or lUUlz-
ing after the matter), it is very profitable
to do so; whereas, if special help has to
be employed, or the manure piles or ash
tanks are neglected for want of Timely
RS regards i dt&sg t&ssg mahRRg nat RfE OF ut trees
in particular, not the worst mode of
utilizing bones is to simply bury them
in the ground around the trees, which
gradually but surely embrace them with
! their rootlets and consume them COM
pletely. The pear tree through which
the bones of Roger Williams fed his de-
scendants is case in point, but it does
not take couple of hundred years
under any ordinary circumstances to
accomplish the result. A tree thus ma
nured will be sure to get all the phos-
pilates it wants for its we'll being.
Recipes.
WHITE FRUIT CAKE.-One cupful of
butter, two cups white sugar, three cups
flour, one-half cup sweet milk, One tea
spoonful cream of tartar, one-half tea
spoonful soda, whites of three eggs, one
! xNc nd of
pound citron, chopped.
PoP Corn BALLs.-These are easily
made. To one gallon of pop corn take
| half pint of naolaseos or EuQar. nut
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.
LADY FINGERS -Four ounces of sugar,
yolks Of four eggs, mix we'll four ounces
of -four, mix again; if too thick add an
other whole egg, half teaspoon of
fiavoring. Beat whites to u froth and
stir in. Squeeze through funnel made
of writing paper into Fans lined with
buttered paper. These are used for
Charlotte russo.
MEAT PIE.-Take cold roast beef or
roast meat of any kind, slice it thin, cut
it rather small, lay it, wet with gravy,
and sufficiently peppered and sailed, in
meat pie dish. If liked, q small onion
may be chopped fine and sprinkled over
it. Over the meat pour couple OF
stewed tomatoes, a little more pepper,
and a thick layer of mashed potatoes.
Bake slowly in q moderate oven till the
top is a light brown.
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 cream, strain it, and when the
cream is upon the boil pour in the eggs,
stirring it well till it comes to thick
curd; then take it up and strain 1t
again through hair sieve. Beat it well
with spoon till it is cold, then place it
in dish in which you wish to serve it.
Laying Hens.
Hens require some care and attention
No class OF animals is so susceptible to
the ill-effects of crowding as chickens.
Hens will not lay when too much
crowded, nor will they remain healthy
long if too many are kept together. The
| u0u uOuSS SuOulN SlSttit anu uCftt'
The floor should beswept every day and
be busted over with dry earth, ashes,
short straw, or litter of any kind. The
house should have suitable roosts
: Where eggs are made q speciality, only
pullets should be kept for the purpose.
! and the earlier they are hatched the bet
! ter. Egg production is harder work fol
hens than many suppose. An egg /:
7 composed of albuminous matters am
oils or fat, together with iibrin, phos-
phorus, sulphur, iron, etc, IN small but
: appreciable quantities. In an egg there
is the material for bones, flesh, blood
brain, nerves, feathers and all the organs
of life. Any one can see, then, that egs
production is hen exhaustive. Not only
this, but the shell is composed almos
: exclusively of carbonate of lime. We'll
a the hen food must contain the materials
: from which she secretes the egg. Corr
!. may contain the elementary substance
7 but hen cannot eat enough corn t
e afford the materials for an egg a day. IL
1 fact, there is necessity for Il variety o
T food Grass, cabbage or boiled vege
: tables of any kind should be given hens
0 They also orequire slaked lime and gravel
n Hens are good eaters, and should not b
a scantily fed in winter. They shoul'
e have as much as they want to eat ant
as often rs they want it. They shoult
d be supplied with animal food in som
t form-oiial meat. cracklings, scraps
0 etc. Hens should be regularly care,
S for. They should have a REASONABLE
u share of attention. They should be fur
e nished with suitable accommodations
q Too many should not he kept together