The weekly herald. [volume] (Cleveland, Tenn.) 1876-1888, 1880-01-15
FOR THE FARMERS HOUSEHOLD.
Domestic Notes.

TEMPERANCE OAKE.-Take four cups
Of -four, two Of sugar, n half pint Of
SOU milk, a piece of butter large as a
hens egg, a %teaspoonful Of soda, and
nutmeg.
CURE FOR FKLoN. Take some rock
salt, thoroughly dry it over a fire, and
pound it fine; mix this with its proper
ton Of spirits Of %turpentine, and apply.
Renew the application two or three
times, and the felon will die a natural
death in a day or two, and not be of any
more trouble.
WHEAT CAKEs.-Three cups -four,
two cups Indian meal. white; dissolve
one small cake compressed yeast in a
cup Of water, pour into q jar, add flour
and meal, mix with lukewarm water to
q stiff batter, set in warm place to rise
over night; next morning add a tea
spoonful strip, n te~aspoonful salt,
one teaspoonful soda; bake on a hot
griddle.
A PLUM PUDDING (plain, but good).
One pound Of r%aisins, one pound Of
currants, half a pound of citron, four
tablespoonfuls Of butter, one teaspoon
full of soda, o teaeupful of sour milk or
buttermilk. Sift the soda into the -four
as for biscuits, and rub in first the but
ter, then the fruit. Thin it with the
eggs and o milk until it is the con-
sistency Of fruit cake batter. Tie up in
a thick cotton cloth, scalded and Toured,
and boil for four hours. This pudding
may be made with only nj sort offruit.
Many prefer simply raisins instead Of
the above combination.
ROAST PIG.-Choose a young pig,
with thin, delicate ears, a fringe on the
tongue, plump hams and curly tall
Shave off all the hairs, or burn them off
with a white hot poker, using it careful
ly and quickly enough not to burn the
skin. Dress the pig, saving the heart,
liver and kidneys, which you must wash,
slice, fry in q very little fat, and then
chop fine. Wash the pig, dry it we'll
with a clean cloth, stuff it with the fore.
going force-meat, sew it up, tie or
skewer the legs in place, tie up the ears
and tail in buttered paper, to prevent
burning, and put it into a dripping-pan,
with the following vegetables: Half a
medium. sized carrot, n onion, a few
sprigs of parsley, and q bay leaf. Brush
the pig thoroughly with salad oil or
melted butter; put it into a hot oven
until the cracking is set, bastiDg it
every fifteen minutes. A medium sized
pig will cook in from two to two and a
half hours.
An Excellent Cow.
Major J. W. Barnes, cashier of the
Scotland County national bank, Mem
phis, Mo-, reports that his Jersey COW,
Elsie of Mount Waite "a. J. @, Cl. b,
Herd Reg. 52O5), lately purchased from
Louis Stracke, Of Warsaw, ILL.,, yielded
33} pounds of butter in two weeks, Her
yield of milk for that period averaged
from twenty-nine to thirty pounds per
day, from which were taken full three
quarts OF cream and one gallon Of cream
produced a fraction over three pounds
of butter. Major Barnes says he gave
good full weight every time. II there
is a jersey COW, or any other in the
West that can beat this let her owner
report.
JudIciOus Care OF Horses.
All horses must not be fed in the
same proportion, without regard to their
ages, their constitution or their work
the improperly of such a practice is
~self.evident. Yet it is constantly done,
and is the basis of disease of every kind.
Never use bad hay on account OF its
cheapness, because there is no proper
nourishment in it.
Damaged corn is exceedingly %ipjuri-
GUS, because it brings on Inflammation
OF the bowels and skin diseases.
Ohaff is better for old horses than
hay, because they can chew and digest
it better.
Hay or grass alone will not support q
horse under hard work, because there
is not sufficient nutritive bodyin either.
When q horse is worked hard his food
should DO chiefly oats-if not worked
hard his food should be chiefly hay, be-
cause oats supply more nourishment
and fascinating material than any
other iood--hay not 80 much.
Mix chaff with c IN or beans, ond do
not give the latter alone, because it
makes the horse chew his food more,
and digest it better.
For a saddle or coach horse half a
peck of sound oats and eighteen pounds
OF good hay are sufi oient. If the hay
is not good, q quarter Of q peck more of
oats. A horse which works harder may
have rather more Of each; n that
works less should havs less,
Rack feeding is wasteful. The better
plan is to feed with chopped hay from q
manger, because the food is not then
thrown about, and is more easily chew
cd and digested.
Oats should be bruised for an old
horse, but not for a young one, because
the former, through age and defective
teeth, can not chew them properly; the
young horse can do so, and they are
thus properly mixed with saliva and
turned into wholesome nutrimeut,