The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1881-10-08
FARM AND PRESIDE.

FARM AND FtRESiDEs
Hens, as q rule, lay about an equal |
number of eggs in their first and second
seasons. after which tho produce rapidly
decreases.
"A Minnesota flock master had great
trouble with wolves. They would get
into the folds at night and kill his sheep
in spite of all the watchfulness he could
exercise. He finally tried hanging .
lighted lantern or two in the corral, and
the marauders kept aloof. ess
Grape Cordial. Purple grapes.
sugar, water; wash and bruise the fruit
well; add q little water and let it stand
ever night; strain through cloth, and
to each gallon Of juice add two pounds
of sugar; let it stand q week. then drain
OF and bottle. This makes very &C
ceptable drink for invalids, with little
water.
Potato Pudding. One pound pota-
toes boiled and well mashed, one-quarter
pound Of butter stirred in while warm,
two ounces of sugar, the rind of hall .
lemon chopped fine with the juice, .
teacupful OF milk; butter the tin, put in
the mixture. and bake in moderate
oven for half an hour; two eggs may be
added. ~
AN English farmer once told US that
| he could catch as many rats IS he want
ed by taking little oat meal and MAX
|. ing it into dough with whisky and
| fiayoring it with 3 little oil of roses;
then break it into crumbs and spread
it where the rats frequent. They eat
it and the whisky makes them drunk,
and drunken rats are like drunken men,
simply fools. and lose all their cunning
and self control. You can pick them
up and kill them at leisure and throw
them out This is far better than
poisoning them and allowing them to
return TO their holes and die.
State Register. 9
| TO Preserve Wild Grapes. Gather
the grapes when they are very nearly
or quite ripe, take them from the stems,
put them in . preserving kettle. and
pouring boiling water over them, let
them stand one hour, or you may mash
them with potato masher II they are
soft enough. Skim them out into q
wire sieve. and rub them through it,
this takes out the skins and seeds. Put
them over the fire and let them boil
fifteen minutes; add sugar to your
taste. Or you can take equal parts of
sugar and grapes, but adding the sugar
after the grapes are boiled. Put in air
| tight cans, and keep in cool, dry
place. sf,t ~ IS
4 Our rule has been to pick out our
seed corn from the earliest husked be-
fore any very heavy freezes-whsn the
wagons come from the field; il has been
our practice to unload those wagons
| ourselves. while the men are eating din
ner or supper. and then we can select
Just such ears as we please. If they are
in that load. We pick for long. deep
kernels, small cobs. ends well covered
and the ear heavy and solid. Sucf
corn, corded up in the kitchen cham
Der, where it is always dry. has never
failed to grow. BY this way we Cal
constantly improve the character of thu
corn. This is our way. II any one ha'
a better way will he give it'll. 8
Coffin, in Ios0a State Register.
=, Preserved Peppers. For this p1r
! pose take small round peppers. whil'
they are green With sharp penknif
|, extract the cores and seeds. and pu
. them into kettle with vine leaves ant
4 little alum to keep them green an'
: make them firm. Pour water over then
!. and cover them to keep in the steam
!. which will help them to green. LIE
them simmer (not boiD for two hours
: On taking them out of this water, il yo
!. find they taste of the alum, simme