Charlotte messenger. [volume] (Charlotte, Mecklenburg Co., N.C.) 1882-18??, 1882-08-19
FARM, GARDEN AND HOUSEHOLD.


EpMAcH.-When washed and picked,
place in saucepan just large enough
to hold it, sprinkle with a little salt,
and cover close. Shake we'll while on
the fire. When done add piece of
butter and a tablespoonful of cream.
CREAM ONIoNs.-Boil in two waters
and drain pour over them scalding
milk, in which pinch of soda has been
stirred. Set over the fire, add one
tablespoonful OF butter, half teaspoon
full of corn starch, wet with milk ;
season to taste, and serve hot.
TOMATO ToAsT.-Run q quart of
stewed ripe tomatoes through colan-
der, place in porcelain stewpan,
season with butter, pepper and salt and
sugar to taste; cut slices of bread thin,
brown on both sides, butter and lay on
platter, and just as the bell rings for
tea on Sunday add pint of good sweet
cream to the stewed tomatoes, and pour
them over the toast.
POTATOES A LA LYoNNAIsE. These are
much simpler than the name implies.
Rub lump of good butter over the in
side of clean, smooth, slie htly-warmed
skillet, turn in some cold boiled pota-
toes cut up. add pepper, salt, little
chopped parsley, and perhaps the least
bit of onion very fine. Shake from time
to time, and see that they do not brown.
"Fried white" is the accepted slang in
fashionable hotels for this mystifcation
in the art of potato cooking.
~ Gown IT, ,-ooLn
Using ox-tail soup, you should begin to
make it the day before you wish to eat
the soup. Take two tails, wash clean,
and put in kettle with nearly a gallon
of cold water; add a small handful of
salt when the meat is veil cooked
take out the bones Let this stand in
cold room, covered, and Eext day, about
an hour and a half before dinner, skim
off the crust or cake of fat which has
risen to the top. Add little onion,
carrot, or any vegetable you choose,
chopping them fine first; sage or sum-
mer savory may also be added, and
simmer for an hour and half.
Shyfhg.
"Shying is caused in most instances
by imperfect vision, although the gener-
ality of horsemen believe it is trick or
habit acquired from idleness, and they
refer it to playiulness, skittishness,
&c ," says the able Prairie Farmer. We
are forced to believe from much practi-
Cal experience among young horses as
we'll as those more advanced in years,
that in nineteen cases out of twenty the
visual organ has not the power of per-
ceiving things Alright. There are several
causes in operation to produce shying.
We have known many, very many horses
with narrow and fiat foreheads possess
ing small, ill-shaped eyes, dangerous
and desperate shyers. The shape of
the coinea has not been convex, but
We have found it more prominent at
one part than at another they are
what may be termed 'angularly con-
vex." We have noticed a similarly
shaped eye in the bovine race. These
horses are the worst shyers of any we
have met with. They generally have
fancy for shying at watermarks in the
road, especially after dark. There are
eyes which are extremely prominent,
and horses with eyes such as these must
be very near-sighted. There are others
with very fiat eyes, although said to bs
so from old age. We do not find these
animals shy when they grow old, but
the reverse. AS general rule, if an
eye is perfect in youth, and up to eight
or twelve years old, the possessor of
that eye will not be found to become a
shyer, as these animals are not often
found SO old as to have impaired vision.
We have been acquainted with hundreds
of old horses tnat have not shyed in
their old age. The shaped forehead to
which we have alluded has been found
to exist in nervous and ill.tempered
horses. When they are bad-tempered
and shyers to boot, it becomes danger
Gus to drive them. They seem to make
a point CT starting at an object when
there is no difficulty in the way, which
becomes very annoying
Faithful TO the Last.