Gloucester County Democrat. (Woodbury, N.J.) 1878-1932, 1880-12-02
FARM, GARDEN AND HOUSEHOLD.


| BAh49 WAhU1N AND hVO6E nI1AUa
Feed AppIes to Farm, stock.
This yesr has been except onally
favorable for apples, ard a remarkably
large crop is the result. In Ononda1o
county. N. T.. cidermakers pay five or
| six cents bushel, and the best picked
fruit brings twenty to thirty cents in
Syracuse. or at shipping stations, If a
buyer can be found. Near the canal
and railroad, twenty five mi. .es east of
Syracuse. little more is paid by one
mill that works up 1900 bushels daily
But the receipts were over 5000 bushels,
| so that ali were refused til the accumti-
lated stock was worked in cider and
vinegar. What can farmer with hun
| dreds or thousands of bushels on hand.
do with Gflems He will, of
eou Sc, have raw aUpiss, baked
apples, apple sauce, and apple pie
b wholesale; and if ha dare run the
risk of making drunkards of himself,
sons, and hired help. will put large
supply of cider into his cellar. Shall
the remainder rotP Can he afford to
pick and draw apples miles and milrs to
a cider mill, and sell for mill a pound,
Oh SO a tonP Good-looking pork can be
made on raw sweet apples alone. Horses
that don't work hard become playful
and sleek o. straw and the nutriment
and, perhaps alcohol, of good fruit.
Sheep soon learn to like and thrive on
| apples. Cows give more and richer
milk when regularly fed reasonable
allowance: and if horned -imals ar
| allowed good range when eating, and
are not suddenly startled, there is al
most no danger of choking, as they
pick up the windfalls in an orchard, or
are fed while in pasture.
Then, while hay is so dear, fodder
SO scarce, and pasturage so poor,
feed all the bipeds and quadrupeds
| all the apples they can digest. Feed
raw or cooked, and store away for win
| ter food for every animal on the farm
| Do not fear few hundred or thousand
| bushels. nor cut down your orchards,
even if one apple is not sold in low
priced years. They can be profitahly
eaten on the farm. GORE Sponde1ce Nea0
York Tribune.
Save the Best Fowls for Breeding.
It is the worst possible policy to kill
fli the best and handsomest fowls. and
ave only the mean and screggy ones to
breed from. This is precisely the way
to run out your stock; for like tends to
! breed ike, and the result is that by con-
tlnually taking awa7 the best birds, and
using the eggs Of your poorest, your flock
! will grow poorer and poorer every sue
ceeding year. 1t would seem as though
it was too plain to be insisted upon. but.
/ in fact, line upon lint" 4" is needed. 1t
is the crying want of the poultry upon
| the farms the country through-this
careful and intelligent selection of the
best for breeding. Nothing is lost by q
! little self denial to start with. The extra
pound or two of poultry flesh that you
leave on its legs, instead of sending it 10
| the market, is as good as seed, and will
bring forth tenfold and twentyfold in
your future broods. Save your best stock
for breeding.
shrfnEage of Pork.
There is great difference in pork, and
| perhaps in other meat also, as to is ao-
pearance on being put into the pot for
| cooking and when taken out done.
Some samples will come out fresh and
| plump, while others will be Shriveled
uD to half their origin il Dimensions
This is particularly the case with what
| is termed "shack fed" pork. The nj
mals, during large portion of the sea-
son, are simply vitalized frames, which.
and stuffed in order to make quick work
of the fattening process. They swell
rapidly and appear to be doing finely,
but when killed disappoint the wner
| both in weight and quality. The flesh
| when cooked shrivels up; lacks invig-
Grating power; and the housewife won
| derS what ails it. The trouble is Just
| here: The animals producing the meat
were not properly cared for-not suit
| ably fed as their frames were expanding
In carpenter and joiner phrase, there
was no sheeting to hold and sustain the
outer covering, consequently the whole
| was shaky and unsatisfactory. Keep
hogs in good heart in summer, and when
penned for fattening in autumn give
| them plenty of corn in the ear or ground.
and there will be no complaint of pot
shrinkage."
| Recipes.
CHEESE SoUFFE. This dish must be
sent to table direct from the oven in the
pan in which it has been baked, as it
falls if kent standing. Beat separately
the whites and yolks of two eggs; add to
the yolks o lie tablespoonful of sifted
| -four, two of grated cheese, pinch OF
cayenne, one of salt and one cup of milk
| When well mixed add the whites,
beaten to froth, and stir briskly. Pour
into buttered shallow pan, aud bake
in a quick oven until q rich brown
about fifteen minutes.
PUMPKIN PIE To a quart of pump
kin, after it is stewed and sieved, allow
one quart of milk, a lump of butter, a
pincn of salt, two tablespoonfuls Of GIN
ger, and one egg to each pie. or table,
spoonful of flour may be substituted for
the eggs. Bake in a good paste about
three quarters of an hour.
RED CABBAGE.-Cut firm hal OF
red cabbage in shreds; lay it in a sauce
pan with the following ingredients: One
gill of vinegar, one teaspoonful each OF
ground cloves and salt, half teaspoon
ful of pepper, two ounces of butter, and
two ounces of sugar; stew it gently un-
til tender, about one hour shaking the
pan to prevent burning. and serve If
hot.-Miss Corson's Coossigg Manual.
RUSSIAN SALAD Russian salad is
made by cutting up raw apples and
every kind of available vegetable into
small slices and laying them in shall
low dish with salt, little vinegar and
pepper and the best oil. The dressing
must thoroughly saturate the mixture
for at least twelve hours. and the effect
! will hp fnund very aOrpnqhlo