Dodge City times. [volume] (Dodge City, Kan.) 1876-1892, 1881-03-31
HOME. FARM AND GARDEN.

tar and asafptida drops of which
are given twice a day in the feed. be-
sides this a warm bran mash once day
is recommended. ..ofy
When putting away winter clothes.
see that they are clean and whole; it IS
a GREAT comfort to take them out ready
for use. Have bar to hold the stock
ings of each member Of the family
Label each one, in order to save time
and not to be obliged to look into each
to find the ones YOU wish to use.
The bark lice on the trees may be
removed by washing with I've or strong
SOAP suds abou. the first Of June, when
the Young lice are Matching and NOV
ing about to find place in which to To-
cate. The trees should also be severe
ly pruned, and manure applied to the
roots in order to start them into thrift
ty growth. al
oMoonshine.-B the whites OF six
eoos into a very stiff froth, then add
gradually six tablespoonfuls Of pow
dered sugar. beating for not less than
fifteen minutes; then beat in one heap
ing tablespoonful OF preserved peaches
cut in tiny bits. In serving, pour in
each saucer some rich cream sweetened
and favored with vanilla, and on the
cream place liberal portion Of the
moonshine. This quantity is enough
for seven or eight persons. --.
Raised Cake.-Take three cupfuls
of sweet milk, one cupful of yeast and
one cupful of sugar; stir in flour TO
make stiff batter, and let it rise;
when light. add two cupfuls of sugar,
two cup.uls of butter. and three eggs.
well beaten; work well together and
let it rise again; then add nutmeg aud
fruit to suit the taste; mix well and put
in pans After about half an hour It
will be ready for the oven. Bake the
same as bread.
A nice dish for breakfast is made
by taking bits of ham that have been
left from previous meals, cutting them
in small pieces, and heating them with
two or three eggs stirred in. Pieces OF
beef may also be used, ana enjoyed If
properly cooked Chop them fine. sea
son with butter, pepper and salt. and
serve hot. The excellence of these
dishes depends upon the way in which
you cook and season them. Anything
which is warmed over in order to be
palatable must be nicely prepared.
Asparagus with Eggs. dainty
luncheon-dish is made of whatever as
paragus may be left over from the pre-
vious day. Surprising there are a
dozen heads of asparagus cut the green
part into pieces the size Of peas, met
an ounce Of butter in saucepan, add
tablespoonful of cream or milk. table,
spoonful of gravy. a little pepper and
salt and three well-beaten eggs. Throw
in the asparagus, stir the eggs quickly
over the fire for half minute till they
are set. and pour the mixture neatly
upon slices of bread which have been
dipped in boiling water and buttered.
An excellent backing for leather is
made as follows: Mix three pounds Of
lampblack. half pound of bone-black
and five pounds Of mOlasses and glycer-
inc in equal parts. Melt two and half
ounces of gutta-percha in suitable
vessel and add ten ounces of olive oil
and one ounce of stearine, with contin-
ual stirring. Add this to the first MKT
ure and stir thoroughly. Dissolve five
ounces of gum senegal in pint and a
half of water, adding one ounce each of
oil of rosemary and lavender, and stir
this well into the double mixture. This
may be used for harness as it is. apply
ing it with sponge and rubbing it in
with soft cloth. For boots mix the
backing with three times as much water.
OF cooling nutrients which are in
great demand in cases of fever, crack
ers and 'orange-juice and barley-water
re among the best known The first
is composed simply of broken crackers.
milk crackers being the G best.o and
strained orange-juice, which is poured
over them.Y This is the most refreshing
and cooling nutrient which can be given
to fever patient. To make barley
water; aquarter of pound of barley is