The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1883-02-10


Feed twelve pounds Of buttermilk Ia
athrifty pig weighing about twenty. and
It viii increase bis weight one pound.
TO wash wooden goods nicely, to each
pail of water used. add one tablespoon
full of ammonia and one of beef gall, wash
out quickly and rinse thoroughly IN
warm water, with very little beef-gall
added. Detroit Post.
For appetizing egg sandwiches take
some eggs, beat them thoroughly and
fry them in batter as pancake, and
when cold cut in small square pieces and
put between slices of buttered brown
bread. Chicago Herald.
Experienced fence-builders and 9th.
ers who use wood in the rough for posts,
ties, etc., unite in the opinion that tim
Der cut in summer, while the bark will
yet peel freely. is much more durable
than that felled during winter. There
is less of soluble sap in the trunk and
limbs to absorb moisture, ferment and
induce decay.
An experienced farmer recommends
that oats be soaked sufficiently to swell
them before feeding to stock. Ground
oats are in proper condition at all times,
but millers are not partial 10 grinding
oats. and many farmers feed them ui.
ground. When soaked the husk Is partly
torn away, and facility of digestion in
creased. Poultry will carefully pick out
the soaked grains from the dry when al
lowed preference in the matter.
Fence corners with their mass Of
brush and weeds afford secure retreat for
such troublesome insects as live through
the winter, and for the deposit of eggs
of others ready to hatch in early spring
the larva prepared to engage in depre-
dations upon the first plants that appear.
Fire puts an end to most of these, and
thus the destroying element lessons the
labor and saves the crops Of farms
Chicago Journal
TO make chocolate macaroons, melt
slowly and carefully three ounces of
chocolate, and stir in gradually, until .
thick paste is made. one pound of pull
verified sugar and the whites of three
eggs. well beaten; then spread as smooth
as possible to sheet about quarter Of
an inch thick. Cut it in small. round
and odd-shaped pieces; butter the tins
and scatter little -four and sugar over
the bottom, and lay the macaroons on.
Bake in q hot oven, but be careful not to
scorch them.-Ch Chicago News.
"A highly satisfactory stuffing for
duck. whether canvas-back or red -head.
is made by grating enough bread to fill
the bird. Moisten it with cream or with
milk. in which is put q tablespoonful of
melted butter; season with salt, pepper,
etc.. the rind of q lemon. tablespoons
full Of chopped celery, and the yelk Of
one egg. If the flavor of an oyster is to
you delectable, add few raw oysters
whole. A strip of bacon placed over the
breast of a roasting duck gives deli
cate, almost imperceptible flavor. and
prevents its becoming dry.
-Indiah-meal crullers are good with
coffee; to make them pour one and q
half teacups of boiling milk over two
teacups of sifted Indian meal; stir it
vigorously; when it is cool add two cups
OF wheat -four. one cup of butter Cor
two-thirds Of cup if you do not care
to have them rich), ons cup and a half
of sugar. three eggs, two teaspoonfuls
of baking powder, and a teaspoonful of
nutmeg or cinnamon. Let this rise till
very light II not stiff enough to roll
wei add equal quantities Of meal and
flour, roll out in a sheet about half an
inch thick, aud cut in small diamond,
shaped cakes. Fry in very hot lard
NJ Y. Post.