The Elk County advocate. [volume] (Ridgway, Pa.) 1868-1883, 1880-12-02
FARM, GARDEN AND HOUSEHOLD.
Feed Apples TO Farm stock.

Feed Apples TO Farm stock.
This year has been except 1nally
favorable for apples, ard remarkably
large crop is the result. In Onondaro
county, N. Y, ci lermakers 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 he found. Near the canal
and railroad, twenty. five mi es east of
Syracuse, little more is paid by one
mill that works up 1000 bushels daily
But the receipts were over 5000 bushels,
so that ali were refused til the accumu-
lated stock was worked in cider and
vinegar. What can n farmer with hun
dreds or thousands of bushels on hand.
do with themp He will, of
cou Sc, have raw apples, baked
apples, apple sauce, and apple pie
b wholesale; and if h. dare run the
risk of making drunkards of himself,
sons, and hired help, will put a large
supply of cider into his cellar. Shall
the remainder rotP Can he afford to
pick and draw apples miles and mills to
a cider mill, and sell for mill a pound,
OF 50 tonP Good-looking pork can be
made on raw sweet apples alone. Hors es
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 icher
milk when regularly fed a reasonable
allowances: and If horned animals ar
allowed good range when eating, and
are not suddenly startled, thee 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 spondence Neav
York Tribune.
Save the Best Fowls for Breeding.
1t is the worst possible policy to kill
ali the best and handsomest fowls, and
save only the mean and scraggy ones TO
breed from. This is precisely the way
to run out your stock; for like tends to
breed like, and the result is that by con-
AWAY lllc DtSG DlEuS, ana
| using the eggs of your poorest, your flo *
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 line" " 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 n
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.
ShrinLage of Pork.
There is great difference in pork, aud
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
up to half their origin Il dimensions
This is particularly the case with what
is termed "shack fer" pork. The sni
mails, during large portion of the sea-
| son, are simply vitalized frames, which,
when autumn approaches, are penned
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 ex panding z
In carpenter and joiner phrase, there
was no sheeting to hold and sustain tht
outer covering, consequently the whole
was shaky and unsatisfactory. KeeE
hogs in good heart in summer, and wher
penned for fattening in autumn Civ,
them plenty of corn in the ear OF ground
and there will be no complaint of go
shrinkage."
| Recipes.
CHEESE SoUFFE. This dish mus b.
sent TO table direct from the oven in tn
pan in which it has been baked, as /
falls if keut standing. Beat separated
the whites and yolks of two eggs; AID t
the yolks one tablespoonful of siftet
-four, two of grated cheese, a pinch O
cayenne, one OF salt and one cup of milk
When well mixed add the whites
beaten to a froth, aud stir briskly. Pcu
into buttered shallow pan, and bak
in quick oven until rich brown
about fifteen minutes.
PUMPKIN PIE To quart of pump
kin. alter it is stewed and sieved, ALLOW
one quart of milk, lump of butter,
pinch of salt, two tablespoontuls of gin
ger, and one egg to each pie, or tabc
spoonful of flour may be substituted fo
the eggs. Bake in a good paste abou
three quarters of an hour.
RED CABBAGE.-Cut firm heal {
red cabbage in shreds; lay it in a sauce
pan with the following ingredients: On
gill of vinegar, one teaspoonful each {
ground cloves and salt, half teaspoon
ful of pepper, two ounces of butter, an
two ounces of sugar; stew it gently III
til tender, about one hour shaking til
pan to prevent burning, and serve
hot.-MisS C0rSon'S Coo ing Manual.
RUSSIAN SALAD Russian salad
made by cutting Up raw apples an
every kind of available vegetable int
small slices and laying them in sha
low dish with salt, little vinegar an
pepper and the best oil. The dressin
must thoroughly saturate the mixtul
for at least twelve hours. and the effet
, will be found very agreeable.