The Camden journal. [volume] (Camden, S.C.) 1866-1891, 1880-02-26
FARM, GARDEN AND HOUSEHOLD
Farm and Garden Notes.

A peck of sour apples once a week,
correspondent of Land and Water says,
promotes health and flesh in horses,
and is sure cure for worms"
To destroy pin-worms in horses, give
an injection of salt and water two or
three days in succession, then admins
ter ball consisting of half an ounce OF
aloes and one drachm calomei.
1t is impossible for house-plants to do
well if the earth about them remains
wet for any considerable length oftime-
say two days. Plants need fresh water
the same as individuals. Let the earth
be so porous and'the drainage so COM
plete that the plants will need watering
daily-Rural NeaD Yorker.
The Michigan Farmer says: If you
desire to. get large yield of rich milk
give your COWS every day water slightly
warm and slightly saited. in which
bran has been stirred at the rate of one
quart to two gallons of water. You
will find that your cow will give
twenty-five per cent. more milk imme-
diately under the effects of it.
A gardener of experience says:
After trying for a number of years al
most in vain to raise good celery on or
dinary garden soil I finally borrowed
the use OF little patch Of reclaimed
swamp land-deep black muck, well
drained, but moist. and for the two past
seasons have grown on it very fine celery
with but little labor.
Hogs VIXEN nearly fat are liable TO
have disordered stomach through over
feeding, refusing their food. The best
iantidote for this is charcoal. If the
charcoal is taken from the stove when
cold there will probably be ashes taken
up at the same time, these will not hurt
the hog should he eat portion Of
them. Charcoal is best taken from an
open fireplace. 1t would be well to
have on hand at all times barrel or
two of charcoal. Charred corn cobs or
charred corn have good effect. There
is nothing better than these substances
where hogs have the scours.
"What is the best method Of cultiva-
ting corn?" is thus answered bya Michi-
gan farmer in writing to the Ohio
farmers club: In regard to the cult
vation of corn, I would say, plant three
and half feet each way, four grains in
a hill, which may be thinned to three
ifall grow. In regard to culture, throw
the dirt to the hills by all means, as it
takes less hoeing, and, I think, keeps
the ground more moist than level cul-
ture. think it injurious to plow after
the Coz egins to tassel. Buff the corn
is very weedy, the good accomplished
by late plowing might counterbalance
the harm; at any rate the roots should
not be Gu by deep plowing.
A Culinary Chapter on Potatoes.
PUREE OF PoTAToEs.-Mash them and
mix while quite hot with some fine
white gravy drawn from veal, together
with butter and cream. The puree
should be rather thin and seasoned with
salt and pepper.
Potato BALLs.-Bake the potatoes,
mash them very nicely, make them into
balls, rub them over with the yolk of
an egg, and put them in the oven or be-
fore the fire to brown. These balls may
be varied by the introduction of a third
portion bf grated ham or tongue.
OLD PoTAToEs.-These can be made
to look like young ones in this way:
Wash some large ones and cut them
into as many small slices rs will fill
dish; boil them in two or three waters
about three minutes each time, the
water being put to them cold; then let
them steam until tender; pour white
sauce over them. Potatoes prepared in
this way have been mistaken for young
ones.
POTATO LoAyEs.-These are very nice
when eaten with roast beef, and are
made of mashed potatoes prepared with
out milk, by mixing them with guam
tity of very finely-minced raw onions,
powdered with pepper and salt, then
beating up ths whole with little but
ter to bind It, and dividing it into
small loaves of conical form, and plac-
ing them under the meat to brown;
that is, when it is so nearly done as to
impart some of the gravy along with
the fat.
Drowned POTATOES. While the
meat is roasting, and an hour before, it
is served,s boil the potatoes and take
off their skins; -four them we'll, and put
them under the meat, taking care to
dry them from the drippings before they
are sent to the table. Kidney potatoes
are best dressed In this way. The flour
ing is very essential. They should al
ways be boiled little before being put
into stews, as the first water in which
they are cooked is thought to be Of
poisonous quality Potatoes when
boiled, if old, should be peeled and put