Morris tribune., 1883-03-17
FARMERS COLUMN.
Farming Items.

TaEihRuS AtChiS.
The reports OF the co mmissioner of az
riculture are printed for the public ben
eft, but they can only be procured
through representative in congress.
BY applying to your representative you
can procure copy; 1882 report Is not
yet printed.
It is said that farmers of De Witt
County, III. as we'll as in many other
parts of the west, will have to depend
on old corn for seed (the germs in rst
years crop having been generally des-
troyed), and tie price of 1t. according to
the Chicago Tribune, "wlll range from
81 to $3 per bushel."
When a calf is weaned from the cow it
should always be fed with warm milk
and sweet, and the stomach cannot adapt
itself to the change from warm to cold
food or from sweet to sour milk. If the
milk Is warmed to 80 degrees and given
in moderate quantity the change of food
can be made safely in nearly all cases.
Care should be taken not to permit the
calf to swallow the milk too fast.
The Rev. c. A. RuRg, Perrysburg, N.
Y, tells the Chicago Inter-O Ocean that he
wants no better recipe for corning meat
than the following, which has stood with
him the test of twenty years:
For 100 pounds beef take eight pounds
salt, two quarts molasses, one-fourth
pound soda, the same of saltpetre. Pat
into water enough to cover the meat.
Heat until it DIS Swimming or nearly
boils, skim, put upon meat hot and let it
remain. In the spring or summer scald,
or make new brine, say in June. This
pickle makes beef tender and just right
for driving. For hams and shoulders
put on cold. Let animal b 4at be ont of
meat.
The director of the New York agricul-
tural experiment station says the power
in corn kernel to regermininate after
drying enables us to plant more shallow
than is sometimes required for the Sc
curing of permanent moisture to the
seed in the spring. While some corn
seed have the power to push up through
eight inches of heavy clay soil, yet our
results last season showed quicker veg
citation, and, we imagined, better
stand from seed planted one. fourth Of
an inch deep than deeper. Hence 1t
seems quite reasonable that the COM
pacing of fine soil about the seed
should be of more Importance than
merely the depth of planting.
Domestic Recipes.
FIG LAYER CAKE.-For the cake-One
cup sugar, three even tablespoonful Of
butter (not heaped), one egg, and the
yolks of two, two-thirds cup of milk, two
cups flower, one teaspoonful soda, two
of cream tartar; bake in three layers.
Fig paste-One cup sugar, One-fourth CHI
water, boil till thick; beat the white of
one egg to a stiff froth; chop eight figs
very fine, take the sugar from the stove,
cool five minutes, add the white of an
egg, beat five minutes and add the figs.
Spread the paste on top and sides of the
cake.
TURNlps.-Wash, peel, cut in thin slices
across the grain, and place in ket-
tie with as little water as possible: boil
from half to three-quarters of an hour,
or until you can easily pierce them with
a fork; drain well; season with salt, pep
per and butter; mash fine, and place on
the stove, stirring frequently until water
is all dried out. Turnips are better
when cooked quickly. They may be
steamed and the water poured through
a cloth, then mashed,
Milk BREAD.-The preparation for
milk bread is quite different to that OF
other bread; it is not kneaded, and in
deed, is as little in the hands as posi-
BILE. To make it: Boil and cool one pint
of milk, add to this one tablespoonful LOT
butter or drippings, one teaspoonful of
salt, one tablespoonful of sugar, one-half
a cup of potato yeast, five or six cups OF
-four; mix with knife without knead-
ing; rise and shape into loayes, rise again
in the pans, and bake forty minutes.
SALT Goldfish WITH EaGs.-Pick in
small pieces the salt fish; freshen with
cold water, changing the water two or
three times Put it in saucepan with
halt cup of boiling water and a piece
of butter the size of an egg, and little
Cayenne, and round of onion chopped
finely. Stir smoothly one tablespoonful
of corn starch in little milk, add a
cupful of milk to the corn starch, pour ii
over the fish, and stir constantly until
the butter melts and the whole is well
cooked. Break two or three eggs in 1t.
When cooked serve hot.