The Worthington advance., 1882-03-23

J. ". Sanborn, of the New Hampshire
Agricultural college, pronounces the ensil-
age system for preparation Of green food. as
fallaclous; 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 q 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 farmers mind, rs we'll as great
addition to the profits Of the farm.
The Rev. Mr.. Carlton, who has been liv-
ing for some years in the Kulu or Cooloo
District of the Punjab, in northern Hiado-
stan, hns 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 III the IAdit,n Duty Nears, ws learn
that of the mammoth dent corn nearly leu
bushels to M acre were raised. This vari.
ETY. seemed t. succeed best.
Peas are excellent for fatteuins swine
and do we'll where the season is too short
or cold for corn. Many farmers SOW oats,
peas and barley for faitenina pigs. This
crop is much more easily
grown and more certain than
COM. Two bushels per acre ara
required for seeding in such proportion as
may be most readily or conveniently ot.
tainel. The usual proportion is ono bust.
cl of peas and half a busbel each Of oats and
barley. The grain should be covered With
o cnl!ivator or drilled in after the land is
we'll prepared by thorough narrowing.
Domestic Recipes.
PARsS1r OYsTERs-Boil parsnips unit
tender and mash we'll. 70 pint Of
mashed parsnips add q tablespoonful! OF
butter, three WELL beaten eggs, salt and pep
per to taste. and enough flour to hold the
mixture together. Make into small, Hat
balls ana fry in butter until brown.
EGGS Au PLAT.-Butter plate or dish
which has been made very hot and strew
bread crumbs oyerit. The crumbs are bet
ter if tho breud is first Drowned and then
rolled Break in a saucer, one at time,
half & dozen fresh eggs, and arrange then,
on the bread crumbs; add butter pepper,
and salt: strew few more crumbs over the
top, an:l bake in 4 quick oven until the eggs
are set. Serve very hot.
DEyILED EGGs.--Boil half dozen fresh
eggs about twenty minutes. Remove the
shells carefully and Gu: each egg exactly in
half, leaving tho whites in two perfect
pieces. Mash the yolks with butter, pepper,
salt, and prepared mustard to taste. Hear
this mixture up in the divided whites;
place them on It tin plate and brown them
in quick oven. Serve cold for luncheon.
BIRDS NEST PUDD1So.--Pare and core
six mellow arplesand place them in a but
tered pudding dish. Rub half cup Of
sugar add tablespoonful Of bntter to-
gether, and = small quantity Of cinnamon,
and fill the apples with the mixture. Make
O batter of one pint of milk, three eggs
yoll1s 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.--Ta equal por-
tlons 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
spoonf,lls of cayenne. two OF black pepper,
one minced onion. ono teaspoonful Ct
cloves, one grated nutmeg, and salt to the
taste. Stuf into beef intestines, which
may be obtained of butcher already pre-
pared. Tie up each sausage at both end,
and prick in several places. Put into ho:,
not boiling, water and boil an hour. Take
them out, lay them 10 dry in the sun on
straw or hay. Rssb the outside of the ski ms
with melted butter.