The Newtown bee., 1880-01-28
FARM, GARDEN AND HOUSEHOLD.
Farm ana Garden Notes.

 correspondent of LanQ 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 a ball consisting of half an ounce of aloes and one drachm calomel.
 The Michigan Farmer says: If you desire to get large yield of rich milk, give your cows every day water slightly warm and slightly salted. 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 number of years al- most in vain to raise good celery on or dinary garden soil I finally borrowed the use ot 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 wien nearly fat are liable to have disordered stomach through over feeding, refusing their food, The best antidote for this is charcoal. If tho charcoal is taken from the stove when cold there will probably he 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 fire place. It would be well to have on hand at all times a barrel or two of charcoal. Charred corn cobs or cnarred corn have good effect. There is nothing better than these substances where hogs have the SCOUTS.
 What is the best method of cultiva- ting corn ?" is thus answered by a Michi- gan farmer in writing to the Ohio farmers club: In regard to the cuti- vation of corn, would say, plano three and half feet each way, four grains in a hill, which may be thinned to three fall grow. In regard to culture, throw the dirt to the hills by all means, as it takes less hoeing, and, 1 think, keeps She ground more moist than level cul- ture. l think it injurious to blow after
 
 is very weedy, tue good accomplished by late blowing might counterbalance the harm; at any rate the roots should not be cut by deep blowing.
 It 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-Ratral NeU Yorker.
 A Culinary Chapter on Potatoes
 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 third portion of grated ham or tongue.
 FRIED PoTAToEs.-Rawp potatoes, peel, cut in rings tCe thickness of shilling, or cut in one continuous shaving throw them into cold water until you have sufficient; drain on cloth fry quickly in plenty of hot fat, and with as little color as possible; dry them well from the grease, and sprinkle with salt When nicely done, and piled up prop erly, they make 8 fine side dish, which is always eaten with great relish. Or cut D potato length wise the size and shape of the divisions of an orange, trim them neatly and fry them; they arc an excellent garnish for meat. Cold potatoes may be cut in slices somewhat less than an inch thick, and fried in like manner. They can also be fried with onions, as an accompanime to pork chops, sliced cod, red herrings, or with a rasher of bacon. Another nice way is to boil them and let them become cold, then cut them into rather thick slices. Put lump of fresh butter into a stew-pan, add a little flour, about a teaspoonful for moderate sized dish; when the flour has boiled short time in the butter, add cupful of water and little cream; boil all together; then put in the potatoes covered with chopped parsley, pepper and salt; stew them for a few minutes, and then take them from the fire and send to the table.
 CROWNED PoTAToEs. While the meat is roasting, and an hour before it is served, boil the potatoes and take of their skins; flour them well, 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 four 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 a poisonous quality. Potatoes when boiled, if old. should be peeled and put whole upon the gridiron until nicely Drowned.
 POTATO LoAVES.-These are very nice when eaten with roast beef, and are made of mashed potatoes prepared with out milk, by mixing them with a quan- tity of very finely-minced raw onions, powdered with pepper and salt, then beating up the whole with little but ter to bind it, and dividing it into small loaves of a 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.
 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 as will fill a 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 8 white sauce over them. Potatoes prepared in this way have been mistaken for young ones. PUREE OF POTATOES. them and