Charlotte messenger. [volume] (Charlotte, Mecklenburg Co., N.C.) 1882-18??, 1883-02-03

goo0 Time TO do this.
How to Feed Poultry.
Attention must be paid to the quanti-
ty and quality of the food given to your
fowls if you want to keep them in thrift
and good health. While it is most es.
sential to be careful not to over-feed,
the extreme of undertaking must be
avoided. 1t should be borne in mind
that it is not the gross amount or
quantity of food that we give our fowl
stock, but the mode in which it is dis
tributed to them that tells to the best
and most econmocial advantage.
A variety of diet for fowl or other
live stock is very important matter to
be remembered by poultry keepers,
both on the score of economy and for
the best good of the fowls themselves.
Upon any one kind or regular supply of
food alone, poultry will very soon get
cloyed and lose their appetite for it.. If
you scatter over large quantities of food
among the hocks, or more then they
need at feeding they gorge them
selves, and will very quickly become
cloyed, however choice may be the food
you afford them. 1t. therefore, becomes
necessary that ways and means be pro-
vided to vary the sustenance we furnish
our poultry with, and this can be done
upon system to good advantage.
For this reason we deem it impor-
tant frequently to remind those who
are endeavoring to breed poultry to
fair profit, no matter whether for fancy
or market purposes, that fixed system
should be adopted and adhered to con-
tinuouslv, if we would make the most
at the food given the fowls and chick
ems. 1t costs no more really to at. I'd
them variety than it does to stint to a
single kind. They are infinitely better
off through this provision, as it in
wolves no greater expense. We earnest
ly advise the widest range be given to
such varied feeding, wherever it can be
done conveniently. - Poultry Monthly.
Recipes.
APPLE SAUcE-Pare and core your
apples and just cover with water put
over good, hot fire, SO that they will
boil Immediately before changing color.
Do not stir while boiling, but keep
shaking at intervals to prevent sticking.
Sweeten to taste and mash with a silver
spoon.
SPANISH ONIONS. -Peel off the outer
skins, cut off the pointed end like a
cigar, put them in a deep dish, and put
a piece of butter and a little salt and
pepper on the place where the point
has been cut off; cover them with a
plate or dish and let them bake for not
. less than three hours. They will throw
out delicious gravy.
gLEMoNADE.-Six lemons, one pound
Of 4 pound of lump -suear and pint of
boiling water; rub the lemons with
some of the sugar, peel them very thin,
strain the juice, put it with the lemon
peel and sugar into a Jug, and pour over
1t one pint OF boiling water cover the
Jug we'll with cloth to keep in the
steam, and let it cool. This must be
strained and diluted with cold water to
make three pints.
MINCED MEAT CRooUErTEs. Melt a
good-sized piece of butter, add to it a
tablespoonful of -four, mix well, then
put in few mushrooms minced fine,
pepper, salt, spices to taste, and chop
ped parsley moisten with small guam
uty OF good stock, put in any cold meat
quite free from fat and minced fine.
This mixture should present the APP
pearance Of minced veal. When quite
hot stir into it off the fire a couple of
yolks of eggs strained and beaten up
with little lemon juice. Let The mix
ture get cold, then shape it into the
form OF outlets, egg and bread-crumb
them, then, after an interval of couple
Of honss,sdoit again then fry in plenty
OF hot lard and serve with fried parsley.
The Zenana societies, which provide
facilities for educating to some extent
the women and girls of the East, are in
CROSSING in number and adding yearly to
their forces. One Of the societies. which
is supported by the Church Of England,
reports 1899 pupils in Zenanas, besides
16,64S scholars in schools. 1t employs
thirty-tNo missionaries, and its field in
the East extends from Bagdad to
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