The Austin weekly statesman. (Austin, Tex.) 1883-1898, 1883-12-20
HOME, FARM AND RANCH.

animals, as compared to their owners,
are very plain liyers, doing well on |
two kinds of feed, still, as with men, |
they vary IN digestive and asSimila- |
tive powers; and it is well to consider |
the winter season as the trying period
for farm stock, for there is no deny
ing that upon nearly all farms 1t IS
such. Farmers do not usually over
stock during the pasturing season,
provided it is favorable for grass, but
when winter comes, then 1t is difficult.
The flesh and fat made from grass
alone is invariably of that character
termed soft; and when winter first
comes, this soft deposit; the fatty por
ton, shrinks, and unless the feed be
generous, it is quickly absorbed, go
ing into the blood to meet the de-
mands made by the inclement condi-
lions.
Winter feeding, properly done, is
far from being the complicated pro.
cess that it was few years ago sup
posed to be. That is to say, there was
a Time, not far back, when many con-
sidered that not to grind and cook the
feed. especially for swine, and to some
extent for cattle also, was considered
lacking in enterprise. Some OF those
who advocate improvements in any
department involved in the manage
ment of farm stock, have failed to find
that grinding and cooking, especially
the latter. has paid them for the time
and money expended; but there Is no
question about its paying the fan mer
to buy ground feed at the mill for
cattle feeding; especially so in the
ac cfnRlr
growing animals, for in feeding whole
grains to limited number OF animals
during winter, it is not usually practi-
cable to have u following of swine
about the stable, to consume the
voided whole grain. Furthermore, it
is liable to be fatal arrangement for
the swine, permitted as they are, IN
der such plan, to nest in the manure
pile, thus engendering bronchial or
lung troubles.
A wise selection and administration
of food will avail little except under
extravagantly liberal feeding, unless
fairly comfortable shelter is provided,
something to stand between the hide
and hair of the beast and the inclem-
ency without. Any attempt to make
a selection of food that will under
any honest showing, make 1t appear
that it is more economical to feed
against the weather than to shelter
against it, will fail sigGhlly. Any man
who thinks that cooked food, fed hot.
will aid an animal to resist cold, is in
error. The selection of food proper
for winter use is simple, provided
shelter and bedding are supplied.
Wheat is found to contain ten parts
of flesh-forming material, while 1t is
stated to contain 20 per cent of starchy
material. Upon this latter, the ablll-
ty to stand cold largely depends;
hence the value of wheat offal, eSpe-
cially the richer portions of it, should
be estimated at high figure. Even
bran is well known to breeders to
be far more satisfying to cattle and
other than it has usually been cred
tied with being. While nothing ap-
proaches oats for horses, in conjunc-
ton with a small allowance of hay, if
they are required to make time on the
road, or pull heavy loads, so nothing
eXcelS the offal of wheat, with a
sprinkling of corn meal and oil cake,
or cotton seed meal, for cattle; and
the same is true of breeding swine.
BEST FEED FOR HENs.-Considera-
BILE difference should be made in the
feed OF poultry according to their
breed. The Brahmas, Cochin, and
their crosses are quiet, lazy sorts, and
consequently fatten more easily than
such as are fond of rowing around at
considerable distances from the house,
such as Leghorns, Hamburgs, game,
etc. Little corn or Indian meal should
be fed to the former, except in the
coolest weather, and then we only
make it about half their rations. In
spring and autumn we give them all
they are inclined to ear during the
day, a pudding made of one-third In
dian meal and tWo-thirds wheat bran,
with a sprinklIng of whole oats late
in the afternoon On the ground in the
yard, or near the house, fer them to
scratch and pick up just before going
to rOOSt. In summer we make the
pudding only onefourth Indian meal,
and three-fourths wheat brand.
In this about half gill of pure
strong brine is mixed to
each gallon. A little brine is very
healthy in the food of poultry, but it
barrel. A tablespoonful of sulphur
pudding, as this keeps lice from the
hens, and in addition is healthy for
them. So is the same quantity of
dust. The hens ought to have a grass
plot to run on. If this cannot be had,
give them some boiled vegetables or
raw cabbage leaves. In summer,
grass can be cut for them and put in
their yard. Lettuce and spinach are
excellent when no other food is to be
had, and we cultivate these IN our
gardens especially for them. For the
more active breeds of fowls we give
a greater proportion of Indian meal
in their pudding. If this can be
mixed with skim-milk, it will be all
the better for the production of eggs.
Whole wheat is also an excellent egg
producer.-Bee and Poultry Magazine.
BROWN BREAD.-Sift, until thor
oughly mixed together, half pint of
flour, one pint of corn meal, half a
pint of rye flour, one teaspoonful OF
salt, two teaspoonfuls of baking pow
der, one tablespoonful OF brown
sugar. Peel, wash and boil two me-
dium sized potatoes; rub them
through sieve, and beat them well
with half pint of water. Make a
batter OF this, and the meal, etc. But
ter a deep basin. or small pan, and
pair the batter in; then set the pan in
kettle of boiling water; let it cook
in this way for an hour. Cover the
pan, of course, and put it in hot oven
for half an hour.
AMBER PUDDING-One dozen large
tart apples; one cupful of sugar; the
Juice and rind of two lemons; six
eggs; four tablespoonfuls of butter;
enough puff or chopped paste to line
three-pint pudding dish. Pare and
quarter the apples. Pare the thin rind
from the lemon, being careful not to
cut into the white part. Put the but
ter, apple and lemon rind and juice in
stewpan, with half a cupful of
water. Cover tightly and simmer
about three-quarters of an hour. Rub
through a sieve, add the sugar, and set
away to cool. Line the dish with thin
paste. Beat the yelks of the eggs, and
stir into the cooled mixture. Turn
this into the lined dish. Bake slowly
for half an hour. Beat the whites to
a stiff froth, and gradually beat into
them three tablespoonful of pow
derer sugar. Cover the pudding with
this. Return to the oven and cook
twelve minutes with the door open.
Serve either hotor cold.
SCHoOL-ROOM VENTILATION. = A
school-room that is solely dependent
on open windows for ventilation is
unfit for llSa durino the Crnater mart