The Goldsboro star. [volume] (Goldsboro, N.C.) 1881-18??, 1881-10-01

| or feet IN any degree WAaUoVoI, III We
| know that several poultry yards are not
free from this disease, and whenever
affected fowls are sent out disease goes
with them. American Agricult1'ist.
Care of Ewes and Lambs.
J. B. Killebrew. in his work on
ssSheep Husbandry," gives the follow
ing advice in regard to the feeding OF
ewes and lambs: While eve is suck
ing her lamb her food should be OF the
most generous character. Good clover
or blue grass pastures should be supple
mented with bran, oats, corn or meal,
and, in fact, if good lambs are expected,
and early ones, the dam must be ex-
tremely we'll fed, as the food of the
lamb must be derived from the mother,
and if she has not the food she cannot
be "a free mixer. Roots mixed with
bran, oats, oilcake meal or grain will
aid materially in the flow of milk. Pea
straw is favorite food for ewes, and it
has more nourishment in it than any
other kind of hay, as will be seen by
reference to the analysis. AS soon as
the lamb is large enough to notice other
food besides its dams milk it should be
tempted to eat q little wheat bran
sprinkled in a trough, such as is men
toned in a previous chapter, or some
bright, sweet clover hay will be apt to
get nibble. After it once begins to
feed this wav YOU can make it weigh
heavier and grow more rapidly than it
would on it's dams milk alone. A lamb
that is pushed heavily by an abundance
of food for the first three months will
show itself by producing large, vigor-
GUS sheep, while, on the contrary, If it
is stinted of food for that time it be.
comes dwarfed and will never make q
good healthy sheep. All animals whose
maturity is hastened will be stronger,
thriftier and longer lived than one that
has been half starved in its growth. Be-
sides, they make far better breeders
Should the pasture be bordered by q
corn field it lisa good plan, and one that
| is followed by many good farmers, to
make hole under the fence large
enough to admit the lamb. and yet with
hold the sheep, into the corn field, pro-
vided the corn is tall enough to prevent
the lambs from nibbling off the bud.
They will eat the young, tender shoots
or suckers and the bottom blades of
fodder that burn up and are lost any
way, and will not injure the corn. In
this way they will be materially assisted
in their growth and maturity. Should
there not be field or pasture to aid the
lambs pen should be provided adjoin-
ing the ''run" of the ewes, with an ar
rangement to admit the lambs, in which
troughs are provided, kept filled with
bran, meal and anything calculated to
to aid in pushing the lamb.
Recipes.
HARD SoAP.-A lady subscriber asks
us to send a recipe for soap. We hope
the following, which we take from an
exchange, will prove satisfactory {:
Twelve poundsof grease, twelve pounds
of sal soda, six pounds of lime. Put
eight gallons of warm, water on the lime
and soda; let it stand over night, and
in the morning pour it carefully on the
grease. Put more water on the lime to
fill up with as it boils. Boil two hours.
If the grease is very salt it must be
freshened. Gut in cakes and leave in
the air to dry.
BAKED APPLE PUDDNa.--One- half
pound OF the pulp Of apples; one-half
pound of loaf sugar six ounces of but
ter the rind of one lemon !; six eggs
puff paste. Peel, core, and cut the
apples as for sauce; put them into
stew-pan with fresh water enough to
keep them from burning, and let them
stew until reduced to pulp. Weigh
the pulp and to every one-half pound
add sifted sugar, grated lemon peel and
six well-beaten eggs. Beat well to-
| gether add the butter melted; put q
border OF puff PASTE round the dish and
bake for little over half an hour. Do
not add the butter till the pudding is
ready for the oven. Sufficient for FIVE
or six people.
SERVING VEGETABLEs.-One Of the
most delicious ways 10 serve the early
vegetables is this: Take new potatoes
and young beets, boil until done in
separate kettles, then slice into the
dish in which they are to be put on the
table; first put layer If potatoes,
sprinkled with Pepper an6 salt and
little Jumps Of butter, then a. layer Of
beets, treated in the same way, and SO
| on until the dish is full, then pour over