Dodge City times. [volume] (Dodge City, Kan.) 1876-1892, 1881-01-15
HOME, FARM AND GARDEN.


authority, for twenty-four hours pre-
vious TO killing.
To BRING horse into good condition
rs rapidly as possible, feed wheat bran
dry three times aday: giving four quarts
at each feed. Give four quarts OF oats
also at morning and night. and one
quart of corn with the bran at noon,
with clean timothy hay or oat straw
free from dust.
PREPARING PICS FEET FOR BREAK
FAsr.-Take pigs feet that have been
boiled very tender and sailed and have
become cold; cnt them in two: roll
them in batter (such as you make for
pancakes or fritters); fry in hot lard.
with close lid. until brown; turn them
as you would cakes. Serve while hot.
NICKEL on SrovEs.-This is an ex-
cellent recipe. which have used long
time for cleaning silver. and it would,
l think, be equally good for cleaning
the nickel trimmings on stoves: Pre-
pared chalk, one ounce; alcohol, four
ounces; aqua ammonia (weak) four
ounces. Spent ammonia NAV be OBJ
tanned of a photographer. Put these
ingredients into a bottle with glass
stopper, and shake well before using
Cor. A. Y. Tribune.
COLD MEATS of any kind can be made
very relishful in this way: Cut or
scrape all the meat carefully from the
bones; chop line. adding small onion
when chopping. pepper and salt as
needed. Put two tablespoonful of but
ter into saucepan with two table
spooniuls Of broth or stock. Set it
over the fire, and as soon as hot have
ready some slices OF nicely Drowned
and buttered toast; break over the
meat two or three eggs, stir all quickly
together, and pour over the toast. Gar
nish with parsley, ii liked. and serve
hot. If quickly done. and eaten as
soon as served. this will be found de-
licious.
MILK SoUP.-Wash. pare, slice and
parboil one pound Of potatoes; pour
away the water; skin and scald two
onions; chop them; place the potatoes.
onions, one teaspoonful of salt and half
teaspoonful of pepper in stew-pan,
a boil. and boil till quite soft (about q
half-hour): crush the potatoes and
onions with spoon till smooth. add
one quart of new milk and one ounce
of crushed sage; stir continually till it
boiis. then boil for ten minutes. This
soup may be made richer by adding
one ounce of butter or dripping to the
quart of cold water; also by putting
yelk of an egg. well beaten, into the
tureen, and mixing the cooked soup
slowly with it. The soup must DE oil
the boil, or the egg will curdle.
COOP COMPANY says: '.Some are
disposed to escape the drudgery of the
farm, as they call it. and get a living at
some other business. This we think is
a mistaken notion. Taxing the year
through, the working hours of man
on farm are no longer than those of
the section-hand on railway, or the
artisan in shop, who has his own gar
den to hoe before breakfast and after
supper. The busy LAWYER and doctor,
in average practice. work longer and
harder than the farmer. The grocer
and the editor and the book-keeper
eacn sees less Oh his cuuureu III tuelf
waking hours than the farmer who
sometimes envies them their easy"
lie. Moreover. within a few years,
labor-saving implements have wrought
wonderful change in almost every
feature of farm work.
PICKLE FOR Pork AND BEEF-An
excellent pickle for sailing meat is
mazda n d, fnllnw-. To opa ,,allop nf va.
Ter take one and half pounds of salt,
half pound of brown sugar. and half
an ounce OF saltpeter; boil these until
no more scum rises, and skim the
liquor as this rises until the pickle is
clear: pour it into tub to cool Keep
the meat two days before packing it.
and rub it with quantity of the above
mixture. finely powderei. twelve hours