The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1883-06-06
Market Chicks.
Philadelphia Record. ]


philadelphia Reeord.l
There is alwaysa ready sale for early chicks
the prices this season for those intended a.
broilers weighing about one pound) ranging
from forty to eighty cents; but such sizes are
only in demand in the early part of the sea-
son, those weighing about two pounds each
being more desirable during the summer
About the LIST of May is the period for
broilers, or about asparagus time" as the
farmers express it; bat at all times fowls
bring good prices.
There are several points to be observed in
raising fowls, the profit being more or less
according to the method of breeding Much
depends upon the kind of fowl used.
The Brabma is one of the best we
have for general purposes, as that breed
grows to a large size, lays well, and is
hardy, but while 1T possesses many good
qualities, it is unfit for producing broilers,
as 1t 10 .ieggy' when very young and does
not readily fgtten until it is nearly matured.
A Gloss of the Leghorn on the Brahma is one
of the best that can be made if early pallets
are to be kept for laying in the fall, as such
a cross combines the quick growth of the
Leghorn with the sizs, vigor and hardness
OF the Brshma and the broilers so produced.
though little slower in reaching the proper
weight, are fine oned, PLUMB and attractive
in appearance, possessing rich, yellow skins
and legs. In crossing Leghorns with the
large breeds uniformity of color can be Sc
cured by mating brown Leshorn cocks with
partridge Cochin or dark Brahma hens, or
white Leghorn cocks with light Brahma or
white Cochin hens.
Of the pure breeds there is nothing that
can compare with the Plymouth Rocks for
producing the most salable chicks up to the
age of three months, and the younger ones
as broilers are excellent. Being very hardy.
good foragers and active, they grow fast and
make plump carcass. The American Sc
hrfc hf ff~l rs -
Rock in all qualities except hardness, and
have yellow legs at every stage of growth,
while the legs of Plymouth Rock pullets are
dark, turning yellow afterward. The only
objection to them is that, being a new breed,
they are at the present time too closely bred.
The Langeban, new breed, is IS fiRe in
! plumage, size laying qualities and 6esh a.
one wOald wish; but, having dark legs,
many buyers object t. them. The objection,
however, is owing TO a time-hoaored
prejudice, for the Iangshan and Houdan
Ia dark-lesged fowl) are superior for
the table to nearly all the yellowlegged
breeds. A cross of the game with the large
breeds gives fowl with fuller breast and
Ener bone, which should be encouraged, as
the smaller the amount of offal the
| better the quality. For market chicks there
fore, the oroilers should come from the
Legborn-Brahma cross, the larger sizes from
the Plymouth Rocks, Wyandottes, Houdans
! anu LdDBsHdUS, While JQ6 ADULTS De
| produced from Brshmas or Cochins crossed
with the Plymouth Rock or Houdan. The
/ best eapons are cross OF the colored Dork-
/ ing and dark Brahma, and the largest fowls
| are usually q cross of the Houdan and
| Brshms the first season, and the produce
/ mated with Plymouth Rocks the second sea-
/ sop, Black Spanish, Handbags and Polish
though excellent layers, are inferior as
market chicks. If success is desired breeders
should be careful in selecting the breeds
most suitable, as 1t is more important than
any othe feature in tae management.
Household knowledge.
To remove dandruff from the scalp pint
of alcohol in which two tablespoonsful of salt
| has been dissolved makes a very satisfactory
wash.
This recipe for chicken croquettes comes
| from the notebook of q cook of long expert
/ ence: Chop the white meat of a boiled
chicken very fine. Add a we'll beaten egg
and spoonful of four, little salt and a
/ teacupful of cream stirred in with the
chicken. Let this simmer on the back part
of the stove for a few minutes, stirring it
/ constantly to keep the cream from scorching.
/ When the batter has thickened to about the
consistency of c1stard pour from the sauce
pan into shallow pan or dish to cool.
When cold and stiff fashion 1t In balls or fiat
cakes dip in egg batter and in bread or
cracker crumbs and fry in hot lard.
LOAF CAkE.-Two quarts of sugar, seven
/ cupfuls of butter six quarts of sifted -four,
| six pounds of fruit. one pint of wine, one
pint of yeast, eight Dutmegs, mace. twelve
eggs, one quart of milk. 1t should be made
| at such an hour (beiDg governed by the
weather) as will give it time to get perfectly
light by evening, 1t should stand about six
hours in summer and eight in winter. Put
IN half the butter and eggs, and the milk
flavor and yeast, and beat thoroughly. In
the evening add the remainder of the butter
rubbing it with the sugar, the rest of tbs
eggs and the spice Let the cake rise again
until morning; then add the fruit. Put il
deep pans, and let rise about half an hour
Bake from two to three hours in q slow oven
FISH OMELET. Beat up three fresh egg
with quantity, equal to an egg in bulk, o
the flesh of boiled salmon, SHREDDED finely
with fork, pinch of minced parsley, pep
per, salt, and half dozen bits of butter tn,
size of pea. Put piece of butter the size
of an egg into the pan, let II melt wlthou
browning, and as soon as it is melted ant
hot pour in your omelet mixture. and hold
ing the handle of the pan in once hand sti
the omelet with the other by means OF fla
spoon. The moment it begins TO set ceas
stirring, but keep shaking the pan for q min
ute or so; then with the ladle or spool
double ND your omelet, and keep on shakin
the pan until one side has become a colder
color, when you dextreusly turn it out on
hot dish, the colored side uppermost.
An orange basket or plate of orange ba'
kets makes a handsome decoration for tn
, table, particularly for q birthday party or
J holiday meal. Take the fruit from the pee
} through as small an incision as it is possibl
, TO make and yet to draw the fruit throug
! il; then cut the skin of the orange into th
shape of little basket, with a handle. Thi
{ may be SLED with candy, with ice-crean
) whipped cream, jelly (wine jelly with cul