The Elk County advocate. [volume] (Ridgway, Pa.) 1868-1883, 1881-02-03
FARM, GARDEN AND HOUSEHOLD.
Pronnrtinn nf crsnm to rrilh.

Proportion of Cream TO Mir.
The first fifth portion of milk from the
cow contains about one-twentieth part
| of cream; the second fifth, one.twelith
the last fifth, one-sixtb How import
ant then to be careful to get the last and
richest drop, even if it were not true
that cows are quickly dried up by a
slovenly practice of leaving a small
portion in the udder. Cows will con-
tinue to give flow of milk at much
longer period when MIXED dry. Farm
ers, 1t will be seen, receive a double
benefit by uch n cour e. First, there
is more cream in the milf, and second,
tue flow will continue longer; two re-
quisites In all dairy countries.
One Hundred Bushels OF shelIed Corn TO
| the Acre.
Mr.. Nathan G. Pierce tells the AmeTi-
can CaltiUdtor how he~raised 100 BUSH
els OF shelled corn TO the acre. He used
for seed an eight-rowed corn which he
has improved by careful selection, and
believes IL to be good variety to raise,
anywhere between Virginia and the
Canada line. The ground selected for
planting was good piece of gravelly
loan. It was well plowed about the
first Of May, narrowed, treated to a
broadcast application of nine hundred
pounds fertilizer to the acre; aga n har-
rowed faithfully, rendering the land fine
and mellow; rows marked three feet
apart, small amount of fertilizer scat
tered to each row. May 10, three ker.
nels of corn planted in each hill, two
feet apart in the rows; cultivated and
hoed four times, allowing no weeds to
grow; passed through the entire piece,
cutting each hill down to two stalks
every sucker in each hill cut throughout
the field. During the entire period oil
growth through the season the field
was closely watched, every weed pulled
and every ear OF smut cut out. At the
proper time, after the corn had become
hard, it was cut, bound in bundles, and
stocked. When dry it was drawn into
the barn, where, with the assistance o
a hired man, the corn was husked
weighed as husked, and found to yielc
one hundred and ten bushels of shelled
corn to the acre, allowing seventy-five
pounds of ears to equal one bushel oi
shelled corn.
Regularity In Feeding Stock.
While it is highly impor ant that the
farmer should provide good food for his
horses and cattle, yet it is equally i'm
|
larly, at stated periods. Animals are
good time keepers; and if the hour
passes at which they are commonly fed
they are apt to make their wants
known; especially is this the case o.
the cow. 1t is very bad practice tt
feed hei often and irregularly; anC
some farmers have an idea, that almos
every time the barn is entered, the cows
should be given hay or fodder. This j!
mistake. The great object in view /.
to keep the COW quiet and contented
which can he readily accomplished
by regular feeding, AID supplying al
the food they can eat. Iffed in this man.
ner in the morning, the cows will liz
down and chew the cud, and are not dis
posed to be annoyed hy the visits of any
person. In the winter season, the sec.
ond feeding should be about two O'Clock
in the afternoon, which will allow them
to hay from that time to milking, al
they will eat, and giving feed of hay
when the milking is finished. The first
stomach of the cow should be empty, OF
almost so, before any food is eaten. A
cow chewing the cud Cannot be hungry
This regularity as regards feeding
should likewise apply to Altering and
milking. This regular system OF feed.
ing applies fully as well to pigs and
sheep, when the latter are in winte,
quarters. Animals can be as easily
trained as children, and every farmer
who bears this in mind wi | be amply
rewarded by the fine appearance of his
stock, and the affection which will bt
bestowed upon him by them. -Pldnte,
and Farmer.
Recipes.
FARINA JELLY.-Boil one Quart O
new milk; whilst boiling, sprinkle ir
slow y quarter of pound of farina
Continue the boiling from half an hou
to whole hour. Season with five
ounces of sugar and teaspooniul O.
vanilla. When done, turn into a mold
and place it on ice to stitfen Serve il
with whipped cream.
Ewes PUDDING. - Crate three
quarters OF a pouno of bread; mix with
it the same quantity of shredded suet
the same OF apples and also of currants
mix with these the whole of four eggs
and the rind OF halfa lemon; shred fine
put it into a shape and boil three hours
A cloth must be Toured and tied over it
Make budding sauce to serve with i
the jnice of half 81 lemon and little
nutmeg.
| lAflOCA OOUP.-Mdk6 q good b. e
soup with two pounds ofmeat and bone
and two and halt quarts of cold clear
water, simmering for four or five hours
and adding an onion, some parsley and
carrots. Put in very little salt. Lei
the stock, when done, get cold. Take
the fat off the top and reheat the soup,
putting in tablespoon of tapioca to q
quart of stock. Season to taste, and add
a few drops Of lemon juice.
| FRENCH PICKLEs.-One peck green
tom atoes sliced, six large onions sliced
mix these and throw over them one
teacup of salt, and let them stand over
night; next day drain thoroughly and
| boil in one quart of vinegar mixed with
two quarts of water, Tor fifteen or TWEEN.
ty minutes. Then take four quarts
vinegar, two pounds brown sugar, half
pound white mustard seed, two table
spoons ground allspice, and the same
of cinnamon, cloves, ginger, and ground
mustard throw all together and boil
fifteen minutes.