Gloucester County Democrat. (Woodbury, N.J.) 1878-1932, 1881-01-27
FARM, GARDEN AND HOUSEHOLD.


The Pig Pasture.
we always have the best success with
breeding sowA Awhen they are allowed to
feed on grass. This ID the only food they
require until the young pigs are a week
I or twSc old, Ni1en milk Gr meal Of some
| sort may be ri en- to them to increase
/ the flow of milk il they require it. Sows
Ithus managed are never ugly aud never
( destroy their pigs WbyY Because they
are iii y natural and health condition.
| The grass also increases the hoW OF
milk and is, quite often, sufficient food
| for sow while retiring her young.
Young pigs soon learn to edf the grass,
which is slike natural and healthful for
them. We neTt4 have cas5 OF SCOUTS
or thunlps among youGg pigs when 1un-
| ming in pasture. The grass eefyes to
counteract the fleet of corn, and mady
pigs on grass can be fed heavily with
this food without the injury which it
would do them III confined and
| deprived of grass Our experience has
convinced us that no farm is complete
without pig pa ture. Clover is the
best Of all the grasses for this purpose,
and next to it we prefer orchard grass
for the reason that it starts up promptly
alter being eaten of, is the earliest in the
spring and is relished by the pigs. 1t is
not necessary to have q specia' field for
the pig pasture. but they may be al
lowed to run in any lot if properly in :
closed. There should be water in the
field and plenty of grass. A patch of
sweet corn sowed in drills will be found
convenient to supplement short pas
ture in the late summer. There should
also be another patch of turnips or
other roots into which the pigs may
be turned for fall breeding With the
three auxiliaries of pasture, sweet corn
stalks and root patch, the cost of rear
ing and feeding pigs may be reduced to
less than one-half of their expense when
they are confined and fed in pens, to
say nothing about their better condition
for food.-RyrGl Nes0 Yorker.
Rapid Churning UndesErabIe
As rule the best butter is produced
by using a moderate motion in churn
ing. The operation at the commence
ment should always be slow, in order
that the cream shall be well mixed to-
gether. After tEis the motion may be
faster, but its rate of speed should be
made uniform and adapted to the con-
struction of the churn. The objection
to very fast churning is that the larger
butter globules come first and are gather
ed into Jumps before The smaller ones are
churned; hence a loss in quantity if the
churning is stopped at this point, and if
continued under very rapid motion the
butter elObules that come first are liable
to be injured. We have never seen any
of the so-called " three-minute churns "
that uniformly made good butter by
churning in this short time OF course
there is q difference in creams: thai
from the milk of jersey cows will ordi-
narily churn more uickly than cream
from the milk of common COWS. But
under anv circumstances very rapid
motion tends to do injury to the cream,
and especially is this the case when the
butter begins to come. In churning, the
object sought should be to have all the
cream churned alike and in about the
same time, and when the butter appears
in a granular form the churning should
cease. OF course we shall not pretend
to say that inventions and processes for
chnrning very quickly cannot be broug It
out, and which will make uniformly
irst-class butter; we can only say if
there be such churL-one that is made
to do its work, for instance, in three
minutes, and can in that time produce
the best butter-we have not yet seen it.
DGirypsGn.
Tine Difference.
From actual experiments made it is
demonstrated beyond doubt that the
grinding of grain adds one third to its
value for feeding purposes This is q
matter of good deal of Importance to
the agricultural community, and, in
fact, to all classes who have animals to
feed. AS far as dollars are concerned,
perhaps it is not of SO much moment in
the Northwest, where grain is so cheap
and so plenty, as it is in other portions
of the country, where less grain is
raised, but it is worthy of the consider
alton of those who have not full bins of
oats and corn. Since the introduction
of cheap feea-mills, it is the province OF
every farmer to own one, with which
all grain intended for the stock on the
farm could be ground.
Recipes.
COOP WHITE BREAD.-Ha.f pint Of
nice light bread sponge, one heaping
tablespoonful Of sugar. stir in graham
-four enough to makea stiff batter; let
1t rise, then stir it down and put it into
the baking tins. let it rise again, then
bake little longer than white bread.
Use good yeast but no soda in this
bread.
CHEAP. COOP SPONGE CAKE. .-Whisk
together four eggs, a large cHpful of
powdered sugar, add lemons to taste !;
also three tablespoonfuls of water, half
large cupfnl OF flo r, with two tea
spoonfuls OF baking powder in il.
Thoroughly but lightly mix, adding
more water If required. Bake this in
buttered tins or fancy molds.
BARLEY Sour Boil one pint of pearl
barley in one quart of stock till it is re-
duced to pulp, pass it through a sievc
and add as mucn more stock as will be
required to make of the consistency of
cream; put the soup on the fire; when
it boils stir into 1t, of the fire, the Yolk
OF an egg beaten up with gill of fresh
butter, and serve with small dice OF
bread fried in butter.
IRISH POTATO PIE.-One pound
mashed potatoes rubbed through a
colander; one half-pound butter,
creamed with sugar; six eggs, white
and yolks separately; one lemon,
squeezed into the potatoes while hot;
one cupful of milk one teaspoonful Of
nutmeg, and the same of mace; two
cupsful white sugar; bake in open
shells of paste; to be eaten cold.-C0Ds-
mon Sense Gss the Household ~ -MEri0n.
A Mad Stone.
Thoro oro n,onv rnrrons IN thn Wnot