The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1881-01-26
FARM, GARDEN AND HOUSEHOLD.
Acorns for Animals.

. FARM, GARDEN AND HOUSEHOLD
Acorns for Animals.
In Saxony and some other parts {
Germany, according to the LondoI
AgricuNural Gazette, considerable store
set on oak mast" as q winter food 70
sheep, and where other food falls shor
the acorn crop is looked forward t
with no small degree of anxiety. II
: the New Forest in Hampshire, in Mid
dlesex and Hertfordshire, large guam
titles of "mast" are now being gath
cred in. In the former count Who'll
herds of pigs are turned loose to torag
for themselves at this season of the year
and receive but little of any other kline
of food. Although tolerant Of acorn
far aboAe that Of beasts and sheep, tn
practice of allowing pigs an unlimited
amount of u%nprepared "mast" is no
to be commended. If given in larg'
quantities for long periods swine be-
come surfeited, and altogether indiffer
ent to them, while at the same time they
lose rather than gain flesh, and where
pushed too far the system becomes dis
ordered, the lymphatic glands enlarge
and the balance of health is upset
Moreover, used in excess, the meat j:
rendered hard, stringy and lumpy, anC
loses IT'S brightness. succulence and
or.-Rural Mew Yorker.
Poor Stock.
Many q farmer is kept poor by keep
ing too much stock. He would be
prosperous if the stock was of the right
kind. 1t does not pay to keep COWS
through the winter that are dry
pretty much all the time. 1t does not
pay to keep over q lot OF lean and frac.
tious steers in the expectation that they
will make good working cattle by
waiting long enough. All such ami
mails should he sold to those who have
more food in store than their present
poor owners. A miserable and melan-
choly lot of no-breed sheep constitutes
no more desirable property either.
Their deeces are not worth waiting for,
and their mutton is called such only
by courtesy. They are of no use TO Il
farmer but to help keep him poor.
Good stock, superior stock, pays for
itself all the time. A herd of COWS is
we'll worth wintering that will pay in
milk and butter many times more than
the cost of their keep. No other kind
ought, therefore, to be allowed on a
farm. No business man ever expects to
make Roadway against competition by
holding a stock OF goods that is of in.
ferior value and out of fashion; and a
farmer ought to observe the same rule,
and carry on his hands no stock that is
not OF the very sort to give him a good
footing in the produce market. He z
can get good milk, good butter or goud
beef from poor runts of creatures whose
existence comes under the head Of acct
dent rather than design. Superior stock
is the only kind an enterprisipg and
thrifty farmer can afford to keep.
When COWS show beyond a question
that they cannot give milk enough nor
milk good enough to pay for Their
support and yield a liberal profit besides,
il is time they were disposed of on al
most any terms that will clear them of
the farm. 1t is the same with all
creatures that are an incumbrance on
the farm instead of a profit; let them be
put off without delay, and let the So
called sentiment in the case be eradicated
by healthier considerations of what
constitutes thrifty and profitable farm
ing. If it were really made so, we
| should soon see an end of dawCling,
routine, traditional, and ~listless farming,
and the infusion of vigorous element
such rs moves the world of business and
carries life and activity into every
department.
There are, of coursenmany ways in
which a farmer caN364b the sources of
his unprosperous ftion; but the
practice of keepBE hand, summer
and winter, a lota6szpractically worth
less cattle-for affSIattle are worthless
that arc not proitable-is the moth aud
the canker that is surely eating out his
substance. 1t is simply a question of
time how soon he will succumb. for to
be acknowledged hopelessly pocri is sub.
mission. We repeat, no farmer can af-
ford to keep inferior cattle; a rich man
nay afford it, and charge his indebted
ness to whim or delusive benevolence;
but the farmer who has his living to
make off his farm cannot afford it. moi
indeed can he afford to- keep any kind Of
cattle but the bnst. He owes it to him.
SELF to clean out everything that is trash
and worthless, and begin and build up
on q sound basis. The more poor stock
he keeps, the poorer he is in consequence
himself. -Massachusetts Ploughman.
A Cheap Corn Shelter.
An exchange says that a handy col
shelter may be made from a piece Of
plank two feet long, two inches thick
and ten inches wide. Drive eightpenny
nails pretty thickly into the central
portion, just so that they will not come
through. and Tor a distance of ten or
twelve inches along the surface of the
plank. A small strip should be tackled
across the upper end and on the under
side to hold on to the top of a box when
in use. The corr is shelled by rubbing
the ears upon the heads of the nails, the
board resting in a slanting position il
the box.
STARCH PUDDING Four teacupfuls
of milk, one %teacupful OF starch, two
tablespoonfuls Of sugar, one egg; flavor
with lemon. To be eaten cold, with
jelly, sugar and cream.
MUFFINs.-One pint of sweet milk,
two eggs, n tablespoonful of sugar,
one tablespoonful OF butter, one half
cup of homemade yeast, -four to make
a stiff batter; let stand over night; bake
in rings.
TEA RoLLs.-Half a cake OF COM
pressed yeast in three half-pints of luke
warm water; add a quart of sifted
-four. and mix well to q thick batter.
Let it stand six or seven hours in a
moderately warm place till we'll risen.
Then add two eggs, an n of butter,
four ounces of sugar, and q tablespoon
full of salt; add -four (about q pint)
and work well with the hands till it is
asoft dough. Make into rolls; put them
in the pans they are to be baked in, and
set near the stove to rise; as soon as
they rise, bake in quick oven.
SWEET Potato PUDDNG.-Boil one
pound of sweet potatoes very tender.
and press them, while hot, through a
grater-the finer the better. TO this
add half a dozen eggs, well beaten, three
quarters of q pound of butter, some
grated nutmeg and lemon-rind, and a
glass of old brandy. Put a paste in the
dish, and when the pudding is done
sprinkle with white sugar, finely pull
verified.
Nutrfcine.
Attention has been called by M. Moride
- a ,ou bind ~ food RI VI hinb tho na M