The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1880-12-25
FARM AND PRESIDE.


both. in all your vaults daily. This will
prevent all bad odor, rendering the
cleaning as easy as shoveling sand, and
will prevent all danger of wells becom-
ing poisoned by the drainage.
"A farmer should determine what
breed of cattle, horses, hogs, sheep or
chickens he will breed, and then con-
fine himself strictly to those breeds and
not have half dozen breeds of each.
huddled together and mixing until he
has no distinct breed.
Puff Puddings.-Four eggs, yelks
and whites beaten separately. To the
yelks add three cups of sweet milk. a
tablespoonful of melted butter and three
cups OF sifted flour. Stir in the whites
the last thing. Bake in buttered cups.
Eat hot with sauce.
-Manure.-The season for making
and saving manure at the barn has come
around again. An abundance of alb
sorbents should be collected and laid up
dry for winter use. The annual loss to
farms is immense from neglect to save
the liquid weddings of stock. Absorb
ents freely used will save this leak of
the farm, provided that care is used in
protecting the product from washing.
Baked Goose.-One goose, bread
crumbs, sage, onions, mashed white
potato, one egg, pepper, salt. When
a goose is drawn and ready to stuff,
boiling water should be poured all over
it. inside and out, to remove the strong,
oily taste. Mix the bread, chopped
onion, sage, mashed potato, pepper and
salt, well together. Bind with the egg
well beaten. Stuff the goose; put in
pan with little water, and bake very
slow for three hours.
TO Clean Looking Glasses. Keep
for this purpose piece of sponge,
cloth and a silk handkerchief, all en-
tirely free from dirt, as the least grit
will scratch the fine surface of the glass.
First sponge it with a little spirits of
wine, or gin-and-water; so as to clean
Off all spots; then dust over it powder
blue, tied in muslin, rub it lightly and
quickly off with the cloth, and finish by
rubbing it with the silk handkerchief
Be careful not to rub the edges of the
frame.
Cream Cheese.-Mix pint of warm
new milk with quart of fresh cream,
lump or two of sugar, spoonful of
rennet; place it near the fire until the
curd comes; make a shape of straw or
rushes something like fiat brick, sew
the rushes or straw together, make the
top and bottom in the same way, but
they must be loose; put the cord into
the shape on the loose bottom, and cover
with the top; take it out the next day,
and turn it every day until ripe. A one
pound weight will be sufficient to place
ON this cheese.
There are three practical ways to
change the bearing-year of apple trees,
two of which are known to me: /. En-
rich the ground heavily in the spring of
the even, or fall of the odd year, as
suits convenience; this treatment in
duces set of fruit buds for the odd |
year. 2. Take a good working pair of |
scissors and cut off the blossoms the |
even year, which will pay. 3. Graft
trees from scions cut from trees known
to bear only the. odd year. This last |
way is unknown to me yet, but prom.
ises well, and is expected to be known
next year.-Cor. ~ Y. Tribune.
Scotch Pudding.-In quarter of a
pint of cold milk stir IN two ounces of |
Underground oatmeal; mix thoroughly;
then add to this a pint of boiling milk;
sweeten with white sugar while on the !
fire, but do not let the mixture boil; in
order to thicken it stir in about two |
ounces of dry bread-crumbs; as the milk |
and oatmeal cools it ought to be thick;
take two eggs and beat together whites
and yellows, which mix with the oat. |
meal; flavor with nutmeg or cinnamon,
butter pudding-dish and bake slowly
for an hour; a few currants or some
seeded raisins improve it.
Cabbage Coral.-Shred or chop six
or seven heads of white cabbage and |
five or six red peppers. Pack in jar and
pour over them boiling brine made of |
a heaping tablespoon of salt to two
quarts of water. After twenty-four |
hours drain off the brine and pour on
boiling vinegar. If very sour it may be
made half water. The next day pour
into colander, wash out the jars, re-
pack the cabbage with little whole |
seed. Cover with cold vine-
gar, turn plate over. and it is ready
for use next day, and will be as brittle
as raw cabbage after standing a few
days. Any unsweetened pickles, scald-
ed twice in this way, will keep a year
or two if pure cider vinegar is used and
they are not kept in the cellar. Black
pepper and cloves added to this pickle
spoil its bright clear color. as they do
Of Chill sauce, which we here give for
its excellence, although not new. Peel
thirty large tomatoes and ten onions
and cook two hours with seven red pep
pefs. Then add a cup of sugar, half a
cup of salt, quart of vinegar and ia
blespoon of ground mustard. Strain
sieve, cook half an hour longer
with constant stirring and then bottle
for use.