The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1882-02-11
FARM AND PRESIDE.

lays Colonel L. IL. CurtIS, cannot give
healthy milk. To yield the best results
they must be kept in good condition.
The hay crop Of Massachusetts, is
one of the most important products of
the State. Yet the average yield is ex-
tremely small, being only one ton per
acre.
-Doughnuts Mix one coffeecupful
Of sugar, one coffeecupful of sweet milk,
two teaspoonfuls baking powder, two
eggs, two teaspoonfuls of melted lard,
one teaspoonful of salt, spice to taste
and -four to roll.
= -Charred corn is an excellent agent
in correcting acidity in the stomach of
the hog, particularly if the corn is re-
duced to charcoal. A handful given oc-
casionally to the pigs will aid digestion
and stimulate their appetites.
Graham Gems.-One coffee cup
Graham flour, one cup sweet milk, two
eggs well beaten, two tablespoons mo-
lasses, one-third teaspoon soda dissolved
in milk; pour in hot, well-buttered gem
pan and bake in hot oven. 81.
Too much attention cannot be paid
to the cleanliness and ventilation of sta
bles and pens. To insure the health
and comfort of animals they must be
kept dry and warm and have plenty of
light as well as pure air and pure water.
Spanish Cream.-Beat the yelks of
three eggs with half cup of granu-
lated sugar; heat half an ounce of ising-
lass in three pints Of milk; when it is
dissolved, and the milk risen to boiling
point, stir them slowly into the yelks;
boil once more and then stir in the
frothed whites. Pour into moulds and
set away to cool. This is very good the
second day after it is made. ST.
1t is said that if linseed oil is applied
to sore teats for few times, both before
and after milking, it will effectually cure
any case of the kind. Many cows are
kickers until their teats are so treated,
when they become as quiet as lambs,
and seem to delight in being MIXED.
Teats may appear smooth, but still are ten
der, and only need q little oil to make
the cow perfectly willing to be MIXED.
Pork Sausages. Have two thirds
lean and one-third fat pork, and chop
very fine. Season with three ounces of
salt and one ounce and half of pepper
TO every ten pounds Of meat, with pow
dered sage to suit the taste. Warm the
meat so that you can mix it well with
your hands. Mix it well. and pack in
jars. When used, do it up in small
cakes, and fry in butter or alone. Ii
should be kept where it is cool, but not
damp. Sausages made in this way are
very nice for breakfast.
The culture Of osier willows is a
speciality that pays Only under favorable
circumstances, such as suitable location
and soil and steady market for them.
The demand is unsteady and very limit
ed, and the soil suitable is low, moist,
wet ground. They can be raised most
proftably on the edges of bitches made
to drain swamps; the cuttings are plant
ed along the bitches on the soil or muck
thrown out and may be ready for gath
ering the third year. when the roots
throw up large number of shoots. The
kind of willow grown is shrub and not
tree, and throws up cluster of thin
stems, which grows to height of six to
ten lttl. lutcc WllfOWS Iudkc CASciicut
bands for binding corn-stalks. 2
Few persons know how closely re-
lated to the potato are many other well
known plants. Botanists know them
all as solanaceous plants, and under the
more familiar name as '.night-shades.'
In this class of plants are to be found
the potato, the tomato, egg plant, pep
per and tobacco plant. Then among
the poisonous plants are the belladonna
and the jimson weed; the beautiful pc
tunia also belongs TO it. A large por-
ton of the plants of this .solanaceous
family are pervaded by a narcotic prin-
eiple rendering the leaves and fruit
poisonous At the same time some af
ford nutricious food, not because free
from the narcotic principle, but because
the latter is expelled in the process of
ripening or cooking, as in the case OF
the potato and tomato.
There are many sores on cattle
which if kept constantly washed clean
with cold water and kept free from dirt
would heal of themselves. A very care
full herdsman says his practice of curing
hoof rot is to thoroughly cleanse the af-
fected parts with warm water and soap,
and then apply warm tar between the
hoof. In very bad cases there viii be a
large core to come out; remove it care
fully with the thumb and finger, cleanse
the cavity as above with soap and water,
and then fill with warm tar. Keep the
parts thoroughly covered with tar, even
if it is necessary TO use bandage. Keep
the animal in a clean, dry pasture. 1t
is no more liable to affect the whole sys-
TEN than any. other ulcer. When once
cured there is no danger of its appear
ing again unless from the same cause.