The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1881-12-28
HOME AND FARM.

"A hearty meal taken while excess
lively fatigued has often destroyed life.
Glazing for Tarts. mix sifted sugar
and water into q thick paste like cream,
and brush it orer the crust =
-Hckory-rut Cookies, ,-TAks two
cupfnls of sug2r, two eggs, half CUP of
melted butter, pix tablespoonfuis of milk
or . little moro than q third of ; cup,
one teaspoonfni of 'cream-tartar, half !.
teaspoonful of soda, and one cupful of
chopped kernels stirred into the dough.
IA stockman Of large experience
sfys, after an experience OF several
Years in feeding different grades Of cat
tie, that hay, grain and other food put
into good grade short-horns brings him
thirty-three per cent. more than when
he feeds common or scrub grades.
"A yearling colt requires as much
good sound hay as it Will eat up clean
and three quarts of oats daily. Corn Is
not good for growing colt, but an ear
of It may be given occasionally. Four
quarts of bran, or two quarts Of hnseed-
meal stepped in water for twelve hours,
given once week, viii be useful. Reg
ular grooming is necessary for its good
condition.
-Ragout of Turkey.-Cold roast tur-
key, salt, tablespoonful butter, pepper,
teaspoonful walnut ketchup, half nut
meg, grated, teaspoonful ground flour.
/. Cut the turkey into small pieces. Take
I the bones and boil for half an hour with
whatever gravy was left, and half pint
of water., Strain and put into sauce
| pan with the pieces of turkey; butter,
| pepper and salt to taste, ketchup, nut
meg. Stew very gently for half an hour,
| then stir in the Drowned -four, wet with
little cold water. :,
Dong ghnnts.-0ne large egg, Hour,
| and one tablespoonful melted butter OF
lard, one coffeecup sugar, one cup sweet
milk, one teaspoonful ginger bought at
1 the drug store, two of cream-tartar from
1.-THE same place, one of soda dissolved in
/ the milk Mix the eream-tartar with
| Hour enough to make the dough just
stiff enough to handle, fry in hot lard,
/ take out and lay on brown paper . mo-
| ment,. then In q dish and CRATE sugar
| over them first on one side and then on
the other; do not allow them to cool be-
fore putting on the sugar. n ~ ,ae aal
Aunt Rogers,s Wheat and Rye
Bread. The following recipe comes di-
/ rect from the War Department, WASH
,ington. % Bread made according to- 1t
i ought to mako good soldiers and good
| workers. Four cups wheat -four, four
cups rye meal sifted, one small cup mo-
lasses, nearly one-hah cake compressed
Yeast, salt 10 taste. Mix with warm
water TO thick batter, stir well and put
/ in warm place to rise over night; IN
| the morning stir again thoroughly, put
i in pans to rise; when light bake in q
4 slow even.EN. z. Tribune = ~
AT the prices Of grain and all kinds
of fodder, no farmer can afford to keep
I any but the best animals. Poor cows
that scarcely pay for their keeping when
\ feed Is cheap and plentiful should be dis
/ posed of in some way-fatten them for
beef, sell them or give them away, be-
cause the cost of keeping an inferior an
imal o7er winter is usually more than
| the price it will fetch in spring. Give
/ away the, poor stock and feed the others
1 better rather than let all suffer for want
of an abundance. Thin out the herd
and the sheep and dispose of the old
horses before the winter supply of food
| runs shorty. Y. Sir7. ..
i "A recipe for mixing spices for sea-
soning given, by Mrs. Henderson Is as
follows: Take of nutmeg and mace
one ounce each ). of cloves and white
pepper corns,L two ounces each; of sweet
/ basil, majoram and thyme, one ounce
each, and half an ounce of bay leaves.
These herbs should be previously dried
II for the purpose. Roughly pound the
spices, then place the whole of the
Il above ingredients between two sheets OF
white paper and after the sides have
been folded over tightly to. prevent the
/ evaporation of the volatile properties oi
the herbs and spices place them IN q
warm place to become perfectly dry
/ They may now be powdered, put
throaghra sieve, corked up tightly in
bottles and kept for use.