The Democrat. (Scotland Neck, Halifax Co., N.C.) 1884-1896, 1885-07-02

They don't take pains enough to make
Portable. However good the condition
of stock in the fall, if the tie-up or stable
is open to cold winds, and the cattle and
horses are allowed to stand exposed, no
matter how we'll they are fed, they will
shrink in flesh continually 80 long as the
cold weather lasts. A judicious outlay
for boards, clapboards, and nails will
remedy the cause of neglected farms.
Another cause of rundown farms is
the fact that farmers do not keep teams
enough, and of the right kind, to sue
cessfully cultivate. To be successful the
farm must be improved each year, and
this can't be done without teams suffi-
cient for the work. Oxen are needed
for the heavier work. If farmers would
return to the good old way of keeping
a yoke of steers of different ages, from
calves up to six year olds,a solid yoke OF
oxen could be turned off Every year.
Others would come up to take their
places, and there would be good, heavy
team on the farm the year round. All
steers can be made to pay their keeping
from two years old forward, and there is
no class of stock in such good demand,
and that brings such high prices, as
good matched steers and oxen. But
farmers tried to get along without them.
They have sold their hay or run their
fodder through inferior stock and old
horses, and the result is the rundown
farm.
The best calves and the best stock
must be kept on the farm. The veal
h.. Sc IN fho N
other evil is the lack of suitable pastur-
age, caused by the encroachment of
bushes. The only remedy is the ak,
scythc, and bush hook.
But the principal cause of run down
farms is the lack of energy among farm
ers. In order to make farming II success,
the farm should be run as you would run a
shop, a mill, or store-every day ex-
cept Sunday. the year round.
Recipes.
CRUJLERs.- cupful white sugar,
piece of butter size of an egg, rub well
into sugar; two eggs beaten with sugar
thoroughly, one cup of milk, three tea
spoonfuls of baking powder, salt and
nutmeg. Mix very soft.
A NICE WAY TO Cook CALF's LIVER.
Cut the liver in nice thin slices, pour
boiling water over it, and let it stand
about five minutes; then drain and put
in a dripping pan with three Or four thin
slices of salt pork or bacon. pepper and
salt, and put in the oven, letting it cook
until thoroughly done, then serve with a
cream or milk gravy poured over it.
Corn BEEF SALAD. - Cut in small
pieces equal quantities of cold boiled corn
beef and cold boiled potatoes. Make a
dressing of equal quantities of vinegar
and nice salad oil beaten together with
sprinkle of Cayenne pepper and salt
and soft boiled egg mixed in with it,
also IL little onion if dcsiIed. Use only
enough dressing to thoroughly wet the
salad.
TOMATO SOUP.-Take two and one
half quarts of good beef stock; one each,
medium sized carrot, turnip, beet, and
two onions, peel and cut them. Boil
three fourths of au hour in the stock
then strain through a sieve, but do not
press then. Add two quarts of tomatoes,
boil fifteen minutes, and strain again
also add salt and pepper. Let this cool
a little, while you take a saucepan that
will hold six quarts or more, and put
into it one-quarter of pound of butter,
and a desert-spoonfnl Of sugar. Heat it
until it becomes light brown, and stir
into it three tablespoonfuls of flour,
while hot, then add the stock and tomato
to the butter and flour Stir it we'll and
boil for five minutes, strain and it Is
ready to be sent to the table. Canned
tomatoes in place o. the fresh may be
used if dcsired.-Good Housekeeping.