Dodge City times. [volume] (Dodge City, Kan.) 1876-1892, 1880-11-27
HOME, FARM AND GARDEN.

If hens have n warm house and
enough 10 eat. and of the right kind
they will lay in winter as well as sum-
mer.
To KEEP your knives and forks from
rusting. make flannel bag, and stitch
from top 10 bottom, an inch and a half
apart. dozen times. making a recep-
tacle for each. Boil. and keep in dry
place.
FLAT WARTS on the inside of a horse S
leg may he removed by scraping off the
top and applying muriatic acid with a
small stick or camers hair brush. They
may be cut from cows udder and
killed in the same way.
ACCORDING to best authorities pota-
toes contain about double the nutritive
properties ofthe rutabagaturnip. Some
agricultGTists place them even higher
in the scale. hut to tie ON the safe side we
may consider one bushel of Irish pota-
toes equal to two bushels of rutabagas
for feeding to stock
YEAST. Boil a handful of hops. tied
in n thin cloth, in gallon of water for
half an hour: then take them out and
add to the water in which they were
boiled four grated potatoes, two large
spoonfuls OF salt and the same quantity
Of sugar stirred together in about pint
of cold water. Boil ten or fifteen min
utes, or until the potatoes are done.
When partly cold add some yeast to
start it.
SPONGE CAKE. Take five fresh
eggs, their weight in pulverized sugar;
the weight of three in -four. Beat yelks
and sugar to a creamy paste, whip
whites TO stiff froth. and add to yelks
and sugar. Siit in the flour gradually;
add teaspoonful of flavoring extract.
and stir only Just enough TO mix well;
pour Immediately into pans lined with
buttered paper. Sprinkle over little
pulyerized sugar, and bake in quick
oven for twenty live or thirty minutes.
hor FoRCEMEAT.-Soak a cupful Of
stale bread in cold water for five min
utes. and then squeeze il as dry rs pos
sible in clean cloth; while the bread
is soaking chop fine tablespoonful of
parsley or any green savory herb, or
half that quantity of any dried herb;
chop also a teaspoonful of onion; put
these ingredients with the bread into
frying-pa containing tablespoonful
of melted drippings or butter, season
them highly with salt and pepper, and
stir them over the fire until they are
scaldng hot, when the forcemeat is
ready for use.
OYSTER SoUP.-Separate the oysters
from the liquor; rinse the oysters well,
in order 20 free them from any bits of
shell that may adhere to them. Strain
the liquor. and 10 each quart of it add
pint of milk or water. Boil il, and
thicken with little flour, and water
mixed smoothly together. Season with
pepper. and put in the oysters, letting
them remain Just long enough TO get
scalded through. otherwise they will be
hard and unit TO eat. Add salt after
taking up the soup; if added before it
will shrink the oysters. Serve with
crackers.
To CURE SHEEPsKIN.-A sheep
skin may he cured by first soaking it in
water 10 cleanse it, then scraping the
flesh side. afterward sprinkling it liber-
ally while wet with equal parts of pow
dered alum and salt, then folding il and
leaving 1t for a week; shake it out and
repeat the dressing, when it may be
stretched on frame and rubbed until
it Is dry with lump of chalk and
piece of pumice-stone. II may be
colored before it is dry-iinished by dip
ping it in any liquid dye; indigo for
blue, madden for red, quercitron bark
or Persian berries for yellow. Potato
tops. cut when in bloom and bruised
and pressed TO extract the juice, gives
a good yellow color to woody. L.
Times.
APPLE SPONGE PUDDING. One half
pound each of butter. moist sugar and
fine breadcrumhs, eight apples, six
eggs, one lemon. tablespoonful orange