Weekly graphic. [volume] (Kirksville, Adair Co., Missouri) 1880-1949, 1884-09-05


fullness, and enjoy the humor OF the
following description Of experience in
experience in giving the calf its first
lessons Of how to drink properly. We
take it from the Irish Farmers Gazette:
Those who have had the mournful ex.
perience know that there is nothing
more trying to the temper than the OPP
Grafton of teaching young calf to
drink. The process is familiar to
every man who has brought up a cali
from infancy. You seize a pail of
warm milk, go into the stable. catch |
him by the ears, back him into corner
and bestride his neck. The idiot rath.
er likes this, and while you are reach.
ing for the pail he employs his time in
SOLDERING the lower corners of your
jacket. You discover what the block.
head is about and box his ears. You
can't help it. You feel that way. and
let him have it. But the calfcan't tell
for the life of him why he has been
struck, and he gives sudden and un.
expected "founce He believes he
will go and stay on the other side of
the stable. but he doesn't announce
this beforehand. He starts on the i'm
pulse of the moment, and you can't
tell just when he arrives there. You
ride along with him little way. But
the laws of gravitation are Away about
the same. Your legs. one on each
side OF the critter, keeps up with the
calf for about second, but your body
doesn't. You slide over the calf, and
your back kisses the floor. Your head
is soaking in the pail Of milk. When
20 get u you are mad-uncommon-
ly so. Milk runs from your hair. and
imprecauons out Of your mouth and
you solemnly declare that you will
teach that calf to drink or break his
neck The calf doesen't know of this
resolve, and he glares at you in a
stupid fright across the stable. He
was not aware that he was the cause Of
Jour downfall, and wonders ignorantly
what is the matter. You don't try to
explain it to him. but furiously catch
him by the ears, look back over your
shoulder at the milk pail, and back up
toward it, dragging the calf after you.
The calf is out of wind, and you hay-
emit a particle of grace left in your
| heart. You are astride the Calls neck
and tanning the fingers Of one hand
, into his mouth, you place the other on
!; the back of his head and shove his
! nose into the pail, fully resolved to
strangle him if he don't drink. The
r calf holds perfectly still-ominously SO
and there is silence for the space Of
, half minute. at the end OF which time
the blockhead, who hasn't drank a
drop, suddenly makes sPlurge
) knocks the pail over; you are again re-
5 duced to horizontal from perpen'
T dicular, and when you rise the excite
ment is intense. You have beer
: soaked with milk, "slobbered" on. and
(, hurt. Not drop of milk has gone
: down the brute's throat, and he stand:
+ glarlng at you, ready to furnish yor
, with another free ride wherever yor
7 want to GO With an affidavit yot
: seize the empty pail, and hobble out o
r the pen, fully resolved to let the four
j footed fool starve; and thus endeti
D the first lesson.
COOP Pun pKIN PIE.-The season
!, for these is approaching, we alread.
have Gin Southern Iowa) early pump
kns well matured. Aside from th'
{ crust, the quality of pumpkin pie de
i ponds both upon the materials added
i and the quality ofthe pumpkin. Squash
es are quite are quite as good, but on
l. common field pumpkin makes yer.
{ good article in the following way
{ Stew and strain the pumkin and II
{ one quart add well beaten eggs,
II tablespoonful each OF ginger, srount
cinnamon, or of allspice if preferred
{ with quarts of milk, and as much su
: gar Tor molasses) as is relished by tn
eaters. Most prefer them quite swee
u Bake with under crust only, and whel
II ready for the oven CRATE nutmeg owe
> tIs top. l sometimes partly bake tn
u crust before putting IN the pumkin
u Greasing the crust with butter ais'
; prevents its soaking so as to be heavy
i II eggs are scarce or dear, half a
=, u many may be taken, using to eacl
d quart Of milk a table spoonful of corn
Il starch or of -four.
. SUPERIOR BEAN SoUp-Properl,
!. made, bean soup is quite relishable
" and very nutritious, also. The smal
:, y white held beans are preferable
!, Wash them the evening before, ant
J., put them to soak in cold water. A
=. bed time, change this water for fresh
In the morning put them to boil in tn
soaking water, or just enough of it Il
keep them cooking well. without burn
IS ing or scorching. Let them boil slow
e ly until they have all bursted, bein,
y careful not to let them stick fast t,
J. the kettle. Before setting the bean
y to boiling, put on, in large kettle, tn
n meat designed for the soup. A shi
IS of beef, cut up irto small pieces, i
y good for this purpose. Add guar
'r of water for each pound ofmeat. LIE
s. this boil, skimming frequently, unit
e. the meat is ready to fall to piece
" Their take it out, remove the most @
y the fat. or, what is better, strain it
It then add the boiled beans. which wi
of soon be thoroughly dissolved In th