Morris tribune. [volume] (Morris, Minn.) 1880-2000, 1882-03-23
EaIln RreNiIiI :


J. W. Sanborn, of the New Hampshire
Agricultural college, pronounces the ensil-
age system for preparation of green food, as
fallaolous; and that they who use it report
more milk as the product than the amount
of food contains.
The difference between the value Of the
labor on the form OF man who thoroughly
understands how to work, and one who is
a novice is more than one dollar per day
A good, faithful, intelligent man is great
relief to a farmers mind, as well as a great
addition to the profits of the farm.
The Rev. Mr.. Carlton, who has been liy-
ing for some years in the Kulu or Cooloo
District of the Punjab in northern Hindo-
stan, has made some very successful exper-
iments in the cultivation Of maize, or Amer
lean Indian corn which were reported at a
meeting of the Agricultural and Horticul-
tural society of India, held in Calcutta in
December last. From that report, as print
ed in the Indian Daily Meas, we learn
that Of the mammoth dent corn nearly 100
bushels to all acre were raised. This vari
ETY. seemed to succeed best
Peas are excellent for fatteuing swine
and do we'll where the season is too short
or cold for corn. Many farmers sow oats,
peas and barley for fattening pigs. This
crop is much more easily
grown and more certain than
corn. Two bushels per acre are
required for seeding in such proportion as
may be most readily or conveniently OBJ
tanned. The usual proportion is one bush
el Of peas aud half bushel each of cats and
barley. The grain should be covered with
cultivator or drilled in after tho land is
well prepared by thorough narrowing.
Domestic Recipes.
PARsNIP OYsTERs.-Boil parsnips unit
tender and mash well. To a pint of
mashed parsnips add tablespoonful of
butter, three we'll beaten eggs, salt and pep
per to taste, and enough flour to hold the
mixture together. Make into small. fiat
balls ana fry in butter until brown.
EGGS Az PLAT.-Butter a plate or dish
which has been made very hot and strew
bread crumbs oyerit. The crumbs are bet
ter if the bread is first Drowned and then
rolled. Break in saucer, one ut time,
half dozen fresh eggs, and arrange them
on the bread crumbs; add butter, pepper,
and SALT strew a few more crumbs over the
top, AMI bake in a quick oven until the eggs
are set. Serve very hot.
DEvILED EGGs.-Boil half dozen fresh
eggs about twenty minutes. Remove the
shells carefully and cut each egg exactly in
half, leaving the whites in two perfect
pieces. Mash the yolks with butter, pepper,
salt, and prepared mustard to taste. Heap
this mixturea up in the divided whites;
place them on tin plate and brown them
in q quick oven. Serve cold for luncheon.
BIRD s-NEsT PUDDING Pare and core
six mellow apples and place them in but
tered pudding dish. Rub half cup Of
| sugar add tablespoonful of butter to-
gether, and small quantity of cinnamon
and fill the apples with the mixture. Make
a batter of one pint of milk, three eggs
yolks and whites beaten separate-a pinch
of salt, and sufficient -four to make it of the
consistency of thick cream. Pour this over
the apples and bake slowly until the apples
are tender. Serve warm with sauce.
BOLOGNA SAusAGEs.-Takeeq equal por-
| tons of fresh pork. lean beef and salt pork
or ham, some would add an equal portion
| of veal. Chop or grind the meat together,
| and to every nine pounds of meat add ten
teaspoonfuls Of powdered sage, two tea
| spoonfuls of cayenne, two Of black pepper,
| one minced onion, one teaspoonful of
cloves, one grated nutmeg, aud salt to the
| taste Stuff into beef intestines, which
| may be obtained Of q butcher already pre-
pared. Tie up each sausage at both ends
and prick in several places. Put into ho:,
not boiling, water and boil an hour. Take
them out, lay them to dry in the sun on
| straw or hay. Rub the outside Of the skins
with melted butter.