Huntsville gazette., 1881-12-17
HOME AND FARM.

Starch is greatly Improved by the
addition of little salt and sperm when
| it has reached the boiling point.
All sorts of vessels and utensils may
be purified from long retained smells Of
every kind in the easiest and most per-
feet manner. by rinsing them out well
with charcoal powder, after the grosser
| impurities have been secured off with
sand and water.
One of the best things in the world
to give q horse after he has been driven
| is a quart of oatmeal stirred in pail OF
water. 1t refreshes and strengthens
him, relieves his immediate thirst, and
prepares his stomach for more solid
food. So says Joseph Harris, after
twenty years trial of it.
Stables should be warm enough so
that horses may be comfortable without
blankets; then the blankets will do good
service as coverings when the animal is
left standing out in the street. The
practice of covering horse with a
blanket in the stable, to be removed as
soon as he is taken out, is like man
wearing his overcoat indoors and taking
it off when he goes out into the open
air.
Here is something the ehildren-to
say nothing of s'children of a larger
growth h''-will enjoy making or having
made, viz, hickory-nut macaroons:
Take the meats and pound fine, add any
spice you please. make frosting as for
cake, and stir thick with the meats and
spice. Flour the hands and make the
mixture into balls the size of hickory
nuts. Place on buttered tins (allow
room to spreadD and bake in a quick
oven.
Chicken Hash.-This is the proper
way to serve whatever roast or boiled
chicken may be left over from dinner.
Mince the cold chicken, but not very
fine, and to cupful of meal add two
tablespoonfuls of good butter, half cup
of milk, enough of minced onion to give
slight flavor, and salt, mace and pep
per to taste. Stew it, taking care to
stir it, and serve daintily with a garnish
of parsley. Every particle of bone must
be extracted.
Apple Fritters.-These make a
cheap and delicious dessert. Prepare a
batter as for griddle cakes; that is, a
thin batter made of flour and sweet
milk and baking powder or flour, sour
milk, and soda; then stir in apples
which you have chopped fine, the guam
tity depending on your taste; fry them
as you would griddle cakes, and serve
with sirup made of melted white SUI
gar. If you wish, you may make them
In patty-pans instead of frying them.
Turkey Stufing. MANY great cooks
make extra trouble in preparing force
meat stufing of veal, ham, bacon,
onions, potatoes, or bread-crumbs and
all sorts of things. But the ordinary,
old-fashioned stuffing for turkey is
generally liked the best. Take the soft
part of good, light bread (not the crust),
and do not wet it as is generally done,
but rub it dry and fine, and work into it
piece of butter the size of an egg.
Season with salt, pepper and summer
savory. Add to this dozen or more
oysters, whole, and it will be very fine.
Some good cooks who are ruled by
taste, and not by books, add to a stuff
ing like the above large chestnuts boiled.
The chestnuts are put on a fire in a
saucepan or spider to burst the skins;
they are then boiled in very salt water
or stock, then mix with the stulfing
whole. Serve with chestnut sauce.
Oats should be bruised for an old
horse, but not for 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 nutriment. There
is no nourishment in bad hay, and
cheapness should never tempt you to
use it. Damaged corn is also exceed
ingly injurious. Sprinkle hay with salt
ed water. 1t is more easily digested.
For saddle or coach horse half a peck
of sound oats and eighteen pounds of
good hay are sufficient. If the hay is
not good add a quarter of a peck more
oats. A horse which works harder may
have rather more of each; one that
works less should have less. Rack feed
ing is wasteful. The better plan is to
feed with chopped hay from maneer,
because the food is not then thrown
about, ,and is more easily chewed and di-
gested.