The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1885-12-11
FARM AND HOUSEHOLD.


Grass grown on nutritious soil is
often as good for horses or cattle as
poorer grass fed with grain rations. -
N. E.. Farmer.
Corn meal baked in the form of
corn bread is an excellent food for
fowls of all ages, and especially for
young chicks.-f'roy Times.
The New Hampshire Mifros, says
that farmer may prepare a field of
winter grain ever SO carefully, and yet
have all his labor come to naught if he
has not provided against the freezing
out of his grain by defective drainage.
1t is not generally known that the
russell apple is ofie of the very best for
elder. 1t has very rich juice, and the
eulls of russets unfit for barreling may
be more profitably utilized for cider
than for any other purpose.-AlbGng
journal.
Squash bread: Into q pint of
dough, when ready for the tins, work
half teacupful of sugar, and a tea
eupful of dry, mealy squash, which
has been baked or steamed and mashed
fine; let rise, and bake as other bread.
The Caterer.
Ginger snaps: Two cups of mo-
lasses, one of lard, one tablespoonful of
soda, one of ginger, -four to make stiff
enough to roll out. To make them
snappish, when the ingredients are put
together before the flour is added, the
mixture must be brought to BOIL
The Household.
"A handy board is made of q
white holly board the size of a sheet of
note paper, Numerous hooks are fixed
in this for the safe keeping of scissors,
keys, button-hooks and such things. A
painted vine wanders among the hooks,
and so entangled among the hooks and
vine leaves that it requires some inge-
nuity to decipher them, are the words;
Here you have only TO look
To find your keys ana Duttonhook."
Philadelphia Press.
"A horse, even more than a hog, is
liable to be overfed With food before
it all the time, it will keep picking il
over and grow poor. with its box al
ways partly filled. 1t is an excellent
plan to find out how much horses really
require, and then feed them just sc
much and no more. Do not be alarmed
if everything is eaten clean in the morn
ing. That is the way it should be-, yet
always taking care to give enough
Chicago TTibtttae.
The art Interchange gives these
directions for cleaning furnished gilt
frames: Quicklime, one ounce; sprinkle
with little hot water to slack it, then
gradually add one pint of boiling
water, so as to form milk. Dissolve
two ounces of pearl ash in one and
one-half points of boiling water; mix
the two solutions, cover up, agitate
occasionally for an hour, allow it to
settle, decant the clear liquid, put into
fiat bottle and cork it well. Use it
alone or diluted with water, applying
with soft sponge, and then wash of
with clear water.
Rice griddle cakes; Wash and boil
a pint of rice; when done, drain, and
add a pint of warm milk and a scant
teaspoonful of salt. Beatu up separately
the yolks and whites of four eggs. Ado
to the yolks four ounces of melted but
ter, and stir them into the rice. Sit.
into the mixture half a pint of -four
then add the whites, and, if too thin,
add little more flour. Beat the mix.
ture well. Grease the hot griddle after
each batch, and serve on hot plates. If
cover is used when they are sent to
the table, use only those having hole
on top, otherwise the cakes will be
heavy and all the work in beating the
batter to make it light will be wasted.
THE Cnok