St. Landry democrat., 1881-12-31
HOME, FARM AND GARDEN.

aoullu 10 eAtcnu lWentl-SlA leeu VI HUI.
Pigs are able to consume far more
food in proportion to their weight than
either sheep or oxen.
A horses hoof is of the same nature
as horn. If You desire to know the ef-
fects of applying a hot shoe to horse
hoof place your comb on hot stove for
a minute or two. then let it cool and see
how easily it will break. A hot shoe
makes the hoof brittle instead Of tough.
Minced Meat Pie.-Chop about one
pound Of cold meat-veal is best-very
finely with little fat bacon; flavor with
a little cayenne, salt and mace, the
grated rind of a small lemon, and
small quantity of the juice; add the
yelks of three eggs and the white OF
one. Border 4 pie-dish with paste, put
in the mince, cover with paste, anu
bake in a moderate oven.
A smoke-house should be well ven
tilated and the hams be hung at least
eight or ten feet above the fire, and the
smoke given out in moderate quantities,
and come from corn-cobs or hickory
wood 1t is important that the hams pc
kept cool and dry through the whole
operation. Proper ventilation OF the
smoke-house secures this If they be-
come moist by improper ventilation, or
are placed so near the fire IS to be
heated, their flavor is greatly injured.
How to Make Shirts Glossy.-To
secure gloss when ironing shirts, take
of raw starch, one ounce; gum arabic,
one drachm; white of egg or blood al
bumen, half an ounce; soluble glass,
quarter of an ounce; water Make the
starch into fine cream, dissolve the
gum in little hot water, cool and mix
it with the albumen, and beat up the
mixture with the starch liquid; then add
the water-glass (solution) and shake to-
gether. Moisten the Narched linen
with cloth dipped in this liquid, and
use polishing iron to develop the
gloss.
Coffee Custard. Make good
strong extract of cotfee-oy dripping it
as slowly as possible through a percola-
tor; for ten people you will want two
cupfuls; take eight of the same measures
of milk, and beat into the milk the yelks
of six eggs; add three ounces of pow
dered sugar; mix into this the two cup
fuls of coffee: as coffee differs in strength
taste % see that it is strong enough;
pour the mixture into cups, and put the
cups in not too deep par, with boiling
water; the level of the water ought not
to stand higher than half tie cup; do not
boil the water too hard; about fifteen
minutes of boiling is necessary.
The common acceptance is that
freezing of wheat lands ate in the fall
is very damaging, but IN old wheat
grower gives it as his opinion that the
light fall freezes are a decided benefit.
The result of the fall rains is to form a
crust upon the surface of the wheat
fields, which is againf the perfect
growth Of the plant. ThSe slight freez
ings, not enough to heaR the land and
injure the roots, loosens Up the soil and
makes it mellow, so tha in the warm
DAYS that intervene between the frosts
the wheat roots get a bitter chance to
s.feed,n and so it results after all in a
benefit equal to a slight 'oating of fine
manure.
"A farmer tells US, sayl an exchange,
that he has tested the val1e of his corn
put into hogs with the following result:
He commenced with a lot of hogs
weighing 175 pounds ead on the goth
of September He fed thin two weeks,
and when weighed he fond that at the
price Of pork then ruling ,e3. 80 per hun
dred, his corn so fed hal brought him
sixty cents per bushel. he two weeks
were mild weather. He lgain weighed
and fed them two of the coolest weeks
in November and found that the corn
fed, at the same price for pork, had
brought him only fifty cents per
bushel. He says this teehes him that
hogs ought to be fattd early in the
warm weather to get the greatest value
for the corn fed.
-" Noodle" if proply made. is
grea5 addition to soup; aid is preferred
BY many people to the best "A B c
macaroni.'' For a famif of four, two
eggs will be sufficient; Vat them until
they are very light; stir i flour as long
as it is possible to work lin; salt it well;
roll it out on a kneading board until it
is almost as thin as papr and is per-
fectly smooth; put clan paper on a
chair OR table near the s,ve and lay the
noodle on it to dry. 1t hould be pre-
pared early enough in til morning for it
to dry for an hour atleast. About
twenty minutes before tie soup is taken
from the stove take the doodle and fold
it over and over until I'd have a strip
three or four inches vie; then with a
sharp knife cut it in ma row strips; put
these in the soup and lethem cook from
ten to fifteen minutes. Beef soup, with
noodle, and pinch Of hrry powder, is
q dish to be 'somewhaconsidered.
In the suit for brach Of promise
hrourbt by Mics TT11n,a of NayI, Vorly