The Elk County advocate. [volume] (Ridgway, Pa.) 1868-1883, 1880-03-11
FARM, GARDEN AND HOUSEHOLD.
Utilizing Bones for Manures.

of bones is 10 mix them in a hot ferment-
ing manure, provided the pile is kept in
a 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
softencd, and will in that case mostly
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 \
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 advantageously 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 a very effica.
cious phosphate fertilizer; The vice OF
the process is that much of the bone
geatine is thus lost in the shape of am
monia gas; but the bone phosphate is
left in very active form.
In my personal experience | have
come 10 the conclusion that where the
home preparation of the bones in either
of the modes described can be done in
spare time Chat is, without employing
additional help for the purpose of look
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 timeiy
attention, il does not pay.
As regards the manuring of fruit 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 well being.
Recipes.
| WHITE FRUIT CAKE.-One cupful of
butter, two cups white sugar, three cups
Hour, one half cup sweet milk, one tea
spoonful cream of tartar, one-half tea
spoonful soda, whites of three eggs, one
pound of rnisins, and one-quarter of n
pound citron, chopped.
POP CORN BALLs.-These are easily
made. To one gallon of pop corn take
| half pint of mOlasses or sugar; put
into skillet and let il 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 rs you
please.
LADY FINGERS -Four ounces Of sugar,
yolks If four eggs, mix well four ounces
Of flour, mix again; if too thick add an
other whole egg, half teaspoon OF
favoring. Beat whites to a froth and
stir in. Squeeze through Il funnel made
of writing paper into PANS lined with
buttered paper. These are used for
Charlotte russo.
MEAT PIE.-Take cold roast beef OIL
roast meat of any kind, slice it thin, cut
it rather small, lay it, wet with gravy
and sufficiently peppered and salted, ir
a meat pie dish. If liked, n small onion
may be chopped fine and sprinkled over
it. Over the meat pour a couple o
steWed tomatoes, a little more pepper
and Il thick layer of mashed potatoes
Bake slowly in n moderate oven till thu
top is light brown.
WHIPPED CREAM.-Take one pint o
,, very thick cream, sweeten it with yer,
: fine sugar and orange flower water; boi
it, Beat the whites of ten eggs with
, little cream, strain it, and when tht
, cream is upon the boil pour in the eggs
/, stirring it well till it comes to thicl
| ,a..l tnly nd gst,s in
, again through hair sieve. Beat it wei
with a spoon till it is cold, then place i
in dish in which you wish to serve il
Laying Hens.
Hens require some care and attention
, No class of animals is so susceptible I
I the ill-effects of crowding rs chickens
l Hens will not lay when too muc
crowded, nor will they remain health
I long if too many are kept together. Th
hen house should be kept clean and neal
1 The floor should beswept every day an
e be busted over with dry earth, ashes
a short straw, OF litter of any kind. Th
: house should have suitable roost!
Where eggs are made speciality, onl
pullets should be kept for the purpose
: ana the earlier they are hatched the be
q ter. Egg production is harder work fC
4 hens than many suppose. An egg
s composed of albuminous matters an
! oils or fat, together with tibrin, pho;
! phorus, sulphur, iron, etc., in small br
s appreciable quantities. In an egg thel
G is the material for bones, flesh, bloo'
7 brain, nerves, feathers and all the organ
q of life. Any one can see, then, that eg
!. production is hen exhaustive. Notion
u this, but the shell is composed almo
q exclusively of carbonate of lime. Wei
Is the hen food must contain the materia
u from which she secretes the egg. Coz
n may contain the elementary substanc
q but II hen cannot eat enough corn
d afford the materials for an egg day.
S. fact, there is q necessity for variety
'e food. Grass, cabbage or boiled veg
S tables OF any kind should be given hen
Us They also require slaked lime and grave
4 Hens are good eaters, and should not
A. scantily fed in winter. They shou
4 have as much as they want TO eat, al
y as often as they want it. They shou
ie be supplied with animal food in sor
a form-offal meat, cracklings,. scral
"a etc. Hens should be regularly car
q, for. They should have II reasonal
III share OF attention. They should be fl
RS nished with suitable accommodation
is Too many should not he kept togeth,
IS, As great variety of food as possiI
re should be furnished, and they should
quiet. Water is rs important for hC
w as food and should be kept clean a
at fresh.