Shepherdstown register. [volume] (Shepherdstown, Va. [W. Va.]) 1849-1955, 1883-01-13
FARM AND HOUSEHOLD.


CaApPEp HANps.-Take common starch
and rub it into fiue smooth powder. put
it into clean tin box, and every time the
hands are removed from disl-water or hot
suds rinse them carefully In clean water,
and while they are damp rub pinch OF
the starch over them, covering over the
whole surface.
FIG CAKE.-Two cups sugar, three eggs,
one cup milk, one half cup butter, three
cups flour, three teaspooufuls OF baking
powder. Bake in four layers, and for
filling take one pound of figs, chopped
very fine. ole cup water, one half cup
sugar. Cook till soft and smooth. This
makes filling for two cakes. 1t will keep
long tine if top and sides OF cake are
iced.
MUrroy SouP.-Boil leg of mutton
from TWO to three hours and season with
salt, pepper and about tablespoonful Of
summer savory rubbed tne. Just before
serving add noodles made in this way
Beat one egg light, add q pinch of salt,
and flour enough to make a stiff dough ;
roll out in very thin sheet, dredge with
flour to keep from sticking, then roll up
tightly; begin at one end and shave down
fine like cabbage for slaw.
SALT AND ASHES FOR SToCK.-An do
nestle animals do better where they are
constantly supplied with salt. The proper
way to feed salt is to place it where the
stock can 20 to it when they please and
take what they are inclined to eat. Never
mix it with their food, so that they are
compelled TO eat it whether they wish it
or not. More and better butter can be
made from the milk of COW when she
has free supply of salt than one entirely
deprived of it, or having an irregular sup
ply, and it also takes less time to churn.
Nature requires salt rs an aid in preserv-
ing health. Fer cattle in pastures it may
be laid ut any convenient places where
board can be fixed for shelter from rain,
and still allow the stock free access. AT
the barn the salt can DC placed under
shed, or some other convenient place. But
often stock seem to require an alkali as
well, and the most conveniently supplied
is wood ashes, which stock will devour
grcedily, where they have IN opportunity.
Ia, nd
wood, and kept dry. If Il supply of ashes
and salt is provided where stock can have
access to them, much less disease would
be known. We have never known cole
or worms in horses where ashes and salt
were furnished.
TAKE GOOD CARE OF Your Cows
There is loss that all farmers can guard
against, and thar is the effects Of the win
ter storms, both OF continued cold rains
and early snow storms, that come so sud-
denly and chill the cows to the very mar
row. It makes no difference i'm how good
flesh the COW may be, the sudden cold
will shock the system and there VIII be
an almost total suspension OF milk, the
draughts upon the system to withstand
the cold calling for the part that should
furnish the milk supply. 1t is not great
job TO put the COWS in the warm stable,
and from those fall stores that have been
provided, so feed them that there will be
no diminishing Of the milk. The idea Of
"toughcning III old COW 10 stand the
cold" is one of the relics-we had almost
said barbariSmS-thats should be eXpungcd
from, every dairyman's creed. 1t is a
practice that requires a double restorative
in the way of care and feed and has IT'S
after effects that could have been avoided
if the stable and Il liberal feed had been
substituted.
The careful owner of a COW should al
ways consider that the uGder is highly
nervous and vascular organ, provided
with Il finely diffused circulatory and Sc
cretive apparatus, and thata slight injury
may have Il very serious effect upon it. 1t
is most probable that the cell structure of
the milk glands is itself the source from
which the milk is derived, and that these
cells are replenished from the arterial
blood conveyed to and distributed through
the udder. When, therefore, 1t is consd-
cred that in a cow giving thirty pounds of
milk in twenty-four hours all this guam
tity is actually produced by the two-fold