Dodge City times. [volume] (Dodge City, Kan.) 1876-1892, 1881-09-15
HONE. FARM AND GARDES.

mold even if the jellies be kept for
years.
-Waffies are easily made and are
nice for breakfast or tea Take two
eggs, a third of cup OF butter. one
cup Of sour milk. one teaspoonful of
soda, one quart OF flour; bake in gem
pans.
One of the best ways to cook rice
is to steam it: best because it is no
trouble; all that is needed is to be sure
to put in plenty of water. If you wish
for rice pudding and have not planned
for it hours before by cooking the rice
in this way. you can have it in sur
prisingly short time. One cup of rice
will make croquettes and pudding
enough for family of four.
Apple Pudding -Grate three slices
of stale bread, and slice thinly eight or
ten apples. according to size. Butter
small. yellow nappy or apudding mold.
scatter in 4 layer OF crumbs and some
bits of butter over them: then LAYER
Of the sliced apples. with sugar and
sprinkling Of cinnamon. or allspice, or
grated lemon; and so continue until the
dish is well filled. The upper layer
should be OF bread crumbs and bits of
butter Bake one hour.
A poultry-house may be very
quickly and effectively cleaned out by
first using an old broom and removing
cob-webs, dust, &c, and cleaning the
floor with shovel. Then take half u
bushel OF lime and s!ake it in barrel.
If one OF the syringe or fountain pumps
used for washing windows can be pro-
cured the lime wash may be syrlnged
all over the inside, forcing the lime in
to every crevice and GRANNY, and
thoroughly cleansing them. The lime
that falls on the floor will sweeten that.
When the. work is done turn out the
refuse lime for the fowls to pick at.
Stuffed Tomatoes. six large.
wel-shaped tomatoes; cut Il slice off
the stem end and take out all the pulp
and juice, being careful not to break
the tomatoes; then sprinkle them inside
with little salt and pepper; have a
pound of cold cooked veal. beef or
chicken. slice of boiled ham or fried
bacon, chop very fine and add the pulp
and Juice of the tomatoes; chop fine
and fry to a light brown half an onion,
and mix with the meat teacupful of
INT Oitau tNO CsSs. ~ tcst-
spoonful OF salt, a saltspoonful of white
pepper and pinch of cayenne; fill the
tomatoes with the force meat. piling it
quite high, and bake for an hour.
We have repeatedly stated that in
advanced stages OF big head there is no
cure. The bones have commenced to
waste away. and when this consump-
ton of the bones has set in there is no
medicine or treatment known that will
check it. 1t is q disease peculiar to the
Mississippi Valley and Western prai-
ries, and is supposed to be due to innu-
triton. 1t may be prevented by feed
ing more bran, oats and barley, and
less corn: also using tonics literally.
such rs cinchona. nuX vomica, boneset
and willow bark. For nearly or quite
a century this disease has been known
among the cattle and horses of the
Western States, but preventives are
seldom used or thought of by those
who are in the regions where it is most
prevalent. N. y. Sun.
How to Make Poultice.
Brunton, in Brain. the new London
periodical, gives the following useful
hints on this subject: The common
practice of making poultices by mixing
linseed meal with hot water and apply
ing it directly to the skin is quite
wrong, because if we do not wish to
burn the patient we must wait until a
great portion of the heat has been lost.
The proper method is to take flannel
bag. the size of the poultice required,
to ill this with the linseed pOultice, as
hot as it can possibly BE- made. and to
put between this and the skin a second
flannel, so there shall he at least two
thicknesses of flannel between the skin
and the poultice. Above the pOultice
should be placed more flannel. or a