Phillipsburg herald. [volume] (Phillipsburg, Kan.) 1882-1905, 1885-04-04

Dung applied to land in the ordinary
4 processes of agriculture viii not be en-
tirely exhausted until q considerable
number Of years have elapsed from the
/ time of its first application.
A Kansas farmer says, according to the
New York Tribune. that he put a stop to
the heating Of wheat by mixing with
each fifty bushels a bushel Of salt, and
also kept Weevils away.
7 Whole oats. wheat, bran and corn meal
{ form an excellent ration for young stock
/ The health and complete and 'symmetri-
! cal growth Of the body are best secured
by feeding variety Of grain.
/ The hogpen should be always literally
/ bedded with straw, not only where the
pigs sleep but the yard outside, where
/ they run. Unless this yard is well bed
ded much Of the liquid manure viii be
lost.
Washington Punch-To three pints of
fresh milk, in which three tablespoon
I fuls of white granulated sugar have been
dissolved, and two well beaten. freshly
( laid eggs, and when all is thoroughly
mixed, stir slowly into it the contents OF
a pint bottle Of Well-iced champagne.
Serve in thin glasses, grating nutmeg
over each.
Apples with wine.-Lay some peeled
and COred apples in a saucepan, add
sugar enough to sWeeten and Just enough
/ water to cover them and small stick Of
/ dnamOn; set them over q slow fire and
let them stew until quite tender. Take
them from the pan carefully without
breaking them, place them on a tin or
silver dish, forming kind OF pyramid
or mound; turn the juice over them, dust
them with sugar and pour Madeira wine
over them. Apples fambulated are
made the same way, only instead OF
/ wine Jamaica rum is poured over them
and set on fire just before they are
/ served. This dish may be made to suit
individual taste by the substitution Of
different wines, liquors or shOply sweet
sauce. 1t is pretty company dish.
Apple Puffs Fried in Butter.-Take ten
/ or twelve apples, according to size, six
! yelks Of eggs, half a pound Of white
| sugar, two lemons with their peel and
! Juice. Peel and core the apples, which
must be quartered and boiled in a very
! little water, tender enough to beat up; it
/ is still better to put the apples in a jar,
/ closely covered, and place the Jar in
/ saucepan Of boiling water, adding no
\ water to the apples. When they are
/ cool stir in the eggs, lemon and sugar,
/ put back again into the Jar and boil
/ until it seems to thicken; then pour it
/ out to cool, add a few bread crumbs,
make into small cakes, soak in butter,
and fry a nice brown. This is a par
ticularly nice way Of serving apples.
German Pancakes, or Fritters.-Beat
six eggs separately to a froth; add the
/ yOlks to three pints of sweet milk, and
/ season with q small teaspOOnful of salt
I av1d +aag00-v1FYrI of afir in fhrIn
small cupfuls of -four, but only enough
! to make a very thin batter; lastly, add
the stifiy beaten whites of the eggs. Put
/ a tablespoonful of butter into q hot spider
add, when melted, but not Drowned,
pour in enough batter to cover the bottom
Os the spider thinly. When cooked
through, do not turnit over, but sprinkle
white sugar over 1t, and roll 1t up in
shape Of a Viennese roll. Cook all the
batter in this way, keeping each hot in
! the oven on a platter. Serve with butter
and-sugar sauce, favored with wine or
/ whisky, or with beaten cream and sugar.
Squirrel or Partridge Pie-Parbol the
game, in Just enough water to cover
them, for fifteen minutes. Line a pud-
\ ding dish with pastry, and put in the
meat, seasoning it highly with pepper
and salt, and lay slices of hard boiled
! eggs over the top layer Of meat. Strain
/ the liquor, the game was boiled in. Take
| a piece of butter the size of an egg, and
| cut 1t into small bits and roll 1t in -four
and put all over the top of pie; pour in
the broth at one side. Cover with nice
/ pastry, and bake in the oven three
! quarters Of an hour. When it is done
cut hole in the top to let the steam es-
cape, and when it is cold, close it with
an ornament Of pastry. Serve hot or
cold.