Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1883-01-11
HOME AND FARM.

Lard: To keep through hot wealth
er, lard must be we'll cooked. That is
the main thing. Be careful not to
scorch it. If YOU have the facilities,
rendering by steam is by far the best
method.-Detroit Post.
For general-purpose fowl for
farmers, the Plymouth Rock is probably
the best. They are good layers through
the year and the young chickens are
unusually hardy, being the only variety
of which late-hatched setting in the
fall is not rather misfortune.-Ioa0a
State Register.
Boiling water should not be used for
scalding hogs. An old butcher says its
temperature should be from $50 to 200
degrees. If the hogs are small and
clean, the former temperature is suifi-
cient. If they are large and dirty and
have ice on their bristles, the latter
temperature is required.
1t is very important that farm
horses be trained to be good walkers.
A very fast gait can be obtained if
proper means are taken. Next to
strength, speed is wanted in draught
horses. There is no need that teams
should crawl along the road or in the
furrow at the snail's pace, which is so
common. Fast or slow walking is
matter of habit.
The Mirror and Farmer gives the
following recipe for the cure of caked
bag in mich COWS: "Tincture of
arnica, four ounces; tincture of acconite,
one ounce; oil glycerine, one ounce.
Mix and battle the bag two or three
times daily, rub it in well with your
hand; give internally teaspoonful of
the mixture three times day. Do not
feed any grain to the cow.
Russo Cream: One-half a box OF
gelatine soaked in little water one-half
hour; one quart of milk, one cup of
sugar, four eggs. Mix sugar, milk,
yolks of eggs and gelatine together;
put in pail, set in a kettle of water
and boil twenty minutes. Beat the
whites of the eggs stiff and stir into the
custard after taking it off the fire. Fla
vor with vanilla and pour into molds.
Serve with sugar and cream or custard.
Boston Transcript.
Curing Mutton: Mix one pint of
sugar, one pint of salt and abont gill
of saltpeter together. Take the quar-
tiers of the sheep and rub them thor
oughly with the hand at each time,
turning away the liquor which flows
from the meat. This should be contin-
ued for ten days. Then smoke like pork
hams. They will be found to be as good
as venison.
Throughout this section of country
the custom of planting more corn than
could he properly tended proved pal
pably disastrous during the recent corn
season. The season was very unfavor-
able, and in consequence corn required
especial care, and as a result the farmer
who planted twenty acres of corn and
worked it well has reasonable returns.
while those who planted thirty-five to
fifty acres, in some instances did not
raise fifty bushels of corn on the entire
field.-NebrGska Farmer.
When a man is hired for the year,
he is entitled to every legal holiday
excepting that he must do the necessary
work of feeding and caring for the
stock, as on Sundays; but he need not
do any field work; nor can any deduc-
ton be made for those days. When q
man is hired by the month it is the
same. When he is hired by the day he
is paid only for the time he works. As
regards man hired by the year, he is
expected to overt time when it is neces-
sary, and as an offset, loses no time in
bad weather and holidays.-Chpper.
Paste with Suet: Roll half pound
of the best suet, with very little mem
brane running through it, on board
for several minutes, removing all the
skin and fibers that appear when rolling;
the suet will be pure and sweet short
|sening, looking like butter; or the suet
may be chopped fine and the fibers
removed. Rub the suet into a pound of
flour, add teaspoonful of salt, and mix
it-with half a pint of ice-water; roll out
for the plates and put on o little butter
sanl-o, ,,n;o, ~ So ,,cr,al Soma