The Republican. [volume] (Oakland, Md.) 1877-current, 1881-02-19
HOME AND FARM.

FRIED MILK TOAsT.-Dip slices of
bread in milk, wetting both sides; have
some butter in hot frying pan and fry
the bread delicate brown. VIII relish
for tea.
WEIGHT OF HAY IN STACK.-A cubic
foot of timothy and clover hay in a
stack or barn would weigh about four
pounds: that is, 500 cubic feet to the
ton.
VARIETIES OF CoRN.-Experiments
among feeders, as well as the analysis of
the varieties of corn, appear to indicate
that where good bread is wanted the
white flint corn, which abounds in
starch and is lacking in oil, is the best
kind. Coming in analysis near to oats,
it is also generally considered better for
working animals than yellow corn,
which last, containing large proper
ton of oil, is excellent in fattening ami
mails. The experience with sweet corn
as stock feed is that it will produce flesh
very fast, and the stalks, if cut when
green and well cured, will be relished
by working cattle and serve as an excel
lent substitute for hay.-Nea0 York
World.
How TO CURE AND CORN BEEF.-A
pickle for beef is made as follows: Six
pounds of salt, one pound of sugar, and
four ounces of saltpeter are boiled in
four gallons of water, skinned, and
cooled. The meat is packed closely in
a barrel or vat and the pickle poured
over it. The pickle may be preserved
and used year after year, by boiling and
skimming it to remove the coagulated
albumen which comes from the meat,
and which would soon cause it to spoil,
and also adding some salt and sugar to
replace that which the meat has ab-
sorbed. Beef may be corned by rubbing
it with salt in dish or tub very thor
oughly, and turning it and rubbing it
every day for six days, when it will be
ready for cooking.-N. Y. Times.
VENTILATE Your CLosETs.-Soiled
undergarments or the wash clothes
ought not to be put into closet, ven
tilated or not ventilated. They should
be placed in large bag made for the
purpose, or roomy basket, and then
put in a well-aired room some distance
from the family. Having thus excluded
one of the fertile sources of bad odors
Ill SlOSCbS, GuO LlCAU pOluU 10 w oCO ullcbO
the closets are properly ventilated. 1t
matters not how clean the clothing in
the closet may be; if there is no ven
tilation that clothing will not be what it
should be. Any garments after being
worn a while will absorb more or less of
the exhalations which arise from the
body, and thus contain an amount of
foreign-it may be hurtful-matter
which free ventilation of pure air can
soon remove.
THE BEST DoUGHNUTs.-The dough-
nut has been favorably mentioned in
literature, and it fills an honored place
in our memories of childhood; but the
doughnut which is rolled in pulverized
sugar, and which has raisin in the
center, possesses an ideal grace never
attained by the plain fried cake, or even
by the ring. Take three pints of flour,
a piece of butter about the size of a hen s
egg, one cup of sugar, one egg, small
bowlful of milk or water, four orfive tea
spoonfuls of baking powder; flavor with
nutmeg or cinnamon. The dough made
in this way will be thin, and you will
need to sprinkle -four enough over it and
on the kneading-board to roll it out
nicely. Cut the cakes out with bis
cuit-cutter then take knife and insert
it at the edge of the cake until the point
of the knife is at the center; then take
out the knife and put the raisin in; press
and flatten the cake, and cut it out again
with the biscuit-cutter. This operation
prevents the raisin from bursting out
when the cake rises.-EUening Post.