Centre Democrat. [volume] (Bellefonte, Pa.) 1848-1989, 1880-12-23

some Items I'm Farm Economy.

somo Items in Farm Economy.
The arrangement of the buildings and
the division of the farm Into fields de-
pends so much upon the character Of the
farm, the kind of farming, individual
taste, etc, that it is out of the question
to have fixed plan that is the best one
cor all farms of any given size. There
are certain general principles which
should serve rs a foundation for the
arrangement, but the details must neces-
sarily vary greatly. For example, if
possible the barns should be upon rise
of ground where n cellar can be built
opening to the lower ground at the rear.
The fields should be so arranged that
there shall,be AS little fencing as posi-
BILE, and so located that all the fields can
be easily reached from the lane. A
long field has considerable advantage
over one Of the same area that is square
in the longer bouts" and therefore
less time spent in turning, plowing,
narrowing, sowing, harvesting, etc. A
pasture close TO the stables is always
handy, and, other things being equal,
the orchard should not be put at the
rear OF the farm, where the wood lot
had best be located. There is much
labor TO be saved in having everything
so placed-and this applies TO the vari-
Gus details that seem trivial at first
sight-that there will be no extra steps
or turns in doing the everyday work
OF the farm. Fer example, many days
work can be saved by having the pump
in a handy corner of the barnyard,
where the stock from n number of yards
may come TO the troughs. II the mat
ters Of the farm are not already econom-
ically arranged, it would be well 10
make such changes of fences, buildings,
ETC., rs to finally secure the desired end.
BY degrees the thoughtful farmer will
improve his farm until it approximate
TO MODEL and therefore an economical
farm.
Apple Recipes
APPLE CUsTARD.-Twoeg eggs, six table
spoonfuls sugar, one cup of cream; beat
the mixture thoroughly and flavor
strongly with lemon unless some
other favoring is preferred. Then take
teacupful of stewed apples, mash them
and add them TO the other ingredients; {;
make crust and bake same rs egg
custards. They are delicious.
APPLEs STEwED WHOLE.-Parc and
core some firm, tart apples; arrange
them on the bottom of porcelain kCt-
tie. I'll the conters with sugar and
powdered spice. or grated lemon peel,
ard pour over them enough syrup to
cover them; TO make The syrup, boii "A
pint OF water 20 pound Of sugar, and
skim it clear; simmer the apple, in the
syrup until they look clear, then take
them up without breaking them, and
strain the syrup over them; cool them
before using.
APPLE CREAM.-W eigh three pounds
OF apples and half-pound of sugar
peel and core the app, g, cut them in
thin slices, put them il. porcelain
lined kettle with the suk .he grated
rind and Juice of one icmoL, and tea.
spoonful of ground ginger; simmer all
these ingredients slowly until the apple
is tender enough to rub through a sieve
with potatc-masLcr; meantime sCald
quart of fresh cream, mix the apple
pulp with il, beat Thoroughly, il and use
it either warm CT cold.
APPLE SSow.-Peel. core and slice
six large apples; stew them 10 pulp
with sufficient sugar TO sweeten them
take them from the fire and beat them
smooth; meantime beat the whites of
six eggs to n stiff froth, gently mix them
with two heaping tablespoonful OF
powdered sugar and the apple pulp, and
pile the snow thus made in "A rough
heap on a high dish; few bits of bright
colored Jelly, or n row ofcandied orange
or lemon rings. makes the dish look very
pretty.
Good Recipe for Curing Meat
Major Freas. the longtime editor oil
the Germantown telegraph, says: As
the season has arrived when curing
meat is in order, We republiRh as of old.
our famous recipe Tor curing beef. pork,
mutton, hams, etc, as follows: To one
gallon OF water, take one and one hall
pounds OF salt, one.half pound of sugar
half ounce OF saltpeter and hall
ounce of potash. Omit the potash un-
less you can get the pure article. Drug
gists usually keep il.
In this ratio the pickle can be I'm
creased TO any quantity desired. Let
these be boiled together until all the
dirt from the sugar rises to the top and
Is skinned Off. Then throw it into a
tub to cool, and when cold, pour it over
your beef or pork. The meat must be
well-covered with pickle, and should
not be put down for at least two days