Huntsville gazette., 1881-10-29
HOME AND FARM.

HOME AND FARM.
Sheep should never be allowed to
run on young grass, as they nip so close
ly as to kill the plant.
Silver that is not in use may be
kept from furnishing by burying it in
box or barrel of oat- meal.
The value of barnyard manure de-
pends upon the potash, phosphoric acid
and nitrogen which it contains and the
mechanical effect it has upon the soil.
Pumpkins are excellent for hogs.
They are sovereign remedy for intes-
tinal parasites. They are just what
swine need to make them healthy. They
will be relished.-Er.
Save lameness and coughs by an
immediate covering of the horses after
drive, if only stopping for few min
utes. Do not cover the horse with
blankets when he is in exercise, not even
in a storm; but rub thoroughly and COW
er after the horse has found shelter.
Goose feathers are more oily and
sooner turn rancid than chicken feath-
ers. They should be well washed in hot
water, with plenty of soap, and cup
| full of ammonia to barrel OF water;
then rinsed and dried. If chicken feath-
ers are mixed with them, or the large
goose feathers, the vanes should be
stripped from the quills; the vanes then
curl up and are as elastic as the other
feathers.
Glazed Ham.-Soak and boil a ham
twenty minutes to the pound, and let 1t
get almost cold in the water. Skin 1t
neatly, and coat with paste made OF
cup of cracker-crumbs, one OF milk, two
beaten eggs, and seasoned with pepper.
Set the ham in the oven until the glaz-
ing is Drowned, moistening now and
then with a few spoonfuls of cream.
Wind frilled paper about the shank and
garnish with parsley.
In case of quarter crack the horse
must have rest. A toe must be made
| across the crack to hold the hOOf to-
gether, or it may be fastened with
piece of nail-iron twisted together. The
hoof should be cut across the crack, just
below the base, to cause it to grow to-
gether A toe should be worn, and the
hoof anointed daily with the following:
two ounces resin, two ounces copperas,
two ounces alum, one ounce beeswax,
one pint of tar and two ounces tallow;
boiled together with the scrapings of
sweet elder, a handful.-F. d. Curtis, in
N. Y Tribune.
-Lemonette. and core some
apples, and boil till nearly tender, and
of these take one pound; to this add the
Juice of rather more than half lemon
and the grated peel of whole one,
sweeten to taste with powdered loaf SUI
gar, about one pound is usually sufi-
cient; to this add the yelks of eight eggs,
and the whites of six well beaten, three
ounces of butter, liquid sufficiently to
mix them with, and beat up all togeth-
er; put into pie dish and bake for
nearly an hour.
To make delicious pudding follow
this rule, but do not tell the family of
what the pudding is made until it is
eaten: One cup of molasses, one cup of
suet chopped fine, one cup of raw grated
potato, one cup of raw grated carrot,
one cup of fruit, either raisins or Eng
lish currants, a little salt and pinch of
soda. Steam for three hours; eat with
sauce. The grated potato makes the
give it a rich brown color.
Give your animals good dwellings.
The inmates of stables and sheds need
light and ventilation fully as much as
the denizens of cur handsomest houses.
And yet thousands of horses, upon
whose work men and families depend
for their livelihood, are stabbed in close,
dark, filthy Enclosures, while COWS, OF
whose lives thousands of children are
partakers in the most literal sense, fare
far worse in all that pertains to health.
1t is believed by many careful observers
that animals are as sensitive as men
even to malarious influences. Certain
it is that in malarious regions the horses
and cattle are always thin, bony and
spiritless.
Picked Crab Apples.-Pick the ap-
Piles with the stems on; look them over
carefully, cutting off the spots of black
fungus and other imperfections; wash
thoroughly, and scald in a weak brine,
then drain quite dry. For a peck of
apples take gallon of sharp vinegar, a
pound of sugar, teaspoonful each of
cinnamon, allspice, cloves, and black
pepper, and a tablespoonful of ground
mustard. Tie them loosely in a thin
cloth or bag; put them with the vinegar
and sugar in your preserving-kettle, and
bring it to boil; put in half the apples;
let them boil till the skins begin to
crack; skim them out into the jar in
which they are to remain. Put in the
rest of the apples and serve in the same !;
then turn the spiced vinegar over them.
When cool, cover with grape leaves and
put cloth on the jar, under the cover.
They will keep without any trouble, and
are nice relish.-Ca1lddd Farmer.