The Democrat. (Scotland Neck, Halifax Co., N.C.) 1884-1896, 1885-03-12
md the ground has not been half covered

YET.
Salt is necessary to every animal in
state of nature, and uader the care OF
man.
Those who grow millet, sorghum, or
broom corn will find the seed the best
kind of food for small chicks.
The cost of pond construction for carp
culture is small, and once they are stocked
the cost of maintenance is small.
Soil covered with living heritage or
dead vegetable matter is colder In sum
mer and warmer in winter than bare soil.
Put sitting hens in a small box pen
with no roosts or nest, give them plenty
of f, cd and water aud treat them kindly
and in few days they will get over the
fever.
A remedy for sitting hens is to put
them in an airy coop where they can
have fresh earth and feed them all they
will cat of mixed grain, fresh meal, ETC.,
with plenty of grease or fat Of any KIND.
Give a little ground feed daily to
calves, and teach colts to drink milk If
you have it, and give them few quarts
per day. Colts may be taught to drink
milk. either sweet or sour, by mixing
little corn meal in it at first. If they are
grained heavily while young they will
always require heavily granting thcreaf-
ter to keep them in good order.
A young pig should not be fed much
corn, and it is from young pigs that the
greatest amount of growth is secured for
food consumed. But on farm where
COWS are kept and butter made the corn
may be turned into pork by feeding it to
the COWS. This will pay in milk and
butter, and an abundant supply of milk
with little meal is just what is wanted
for growing pigs.
AS regards the keeping qualities OF
washed butter, Henry Stewart, the well
known authority on dairying, tells us he
kept fifty-pound pail of washed butter
year; it then brought three cents a
pound above the price of fresh butter
sent to the New York market with it
from an ordinary commission man. 1t
was washed in the churn with very weak
brine after the buttermilk hl been
drawn off and was sailed.
The american Cuzticator tells of
dairyman who undertook to churn his
cream sweet, instead of allowing it to
ripen before churning; the result was
that the ''choce, aromatic, nutty fla
vored product" which had, previously
disting uished his. dairy, was replaced
with butter ssdevoid Of flavor or fra.
GRANGE, having a dead, neutral taste,s
! and the weeks product sold at thirty!
five cents per pound, instead of at sev-
enty cents, the usual Price for previeal}
ccnsignments.
Because pure stock is costly many
farmers think to economic by breeding
from half-blooded animals This is al
ways a mistake. A mongrel very rarely
reproduces even its own excellence in
its progeny. 1t is fortunate that this is
so. Were it not there would be small
encouragement for breeders OF pure
stock, and animals degenerate more rap
idly than they do. Mongrel breeding
shows its bad effects most quickly with
polltry,. but it is equally bad for all
Il; A good wash for roofs and buildings
/ is as follows: Stake lime In a close box
ito prevent the escape of steam, and.
when slaked pass it through a sieve:. To,
i every. six quarts of this lime add one
Quart of rock salt and one gallon of.
.water After this boil and skim clean.
/ 'To every five gallons of this ada. by
slow degrees, three quarters of a pound
of potash and four quarts of very fine
sand. Coloring matter may be added if
it is desired. Apply this mixture with a
paint or whitewash brush.
K 49, Recipes. =
+. CHICKEN FR1TTERs. some cold
j chicken chop fine and season to- the
taste; make O batter of milk; eggs, -four
and a little snlt: stir in the chicken and
fry brown in hot lard. Garnish with
PARSLEY and serve hot. = g.
A NICE OMELETTE.- two eggs
very light, add a cup of milk, two table
spoonfuls of finely chopped boiled ham,
heaping tablespoonful of onion and one
of parsley, both minced. Mix we'll and
pour into hot frying pan in which a
piece of butter has been melted and let
it fry a delicate brown.
PRUNEs.-Prunes are so often cooked
haphazard that they are not relished. 1t
is we'll to have definite recipe for them,
as they are necessarily often used for the
chiidren's tea when richer preserves are
excluded. Put one pound of prunes in
stewpan with water enough to cover
them, large cup of sugar, three cloves
and stick of cinnamon; simmer unit
the fruit is quite soft.
CABBAGE SALAD.-One- half pint of
vinegar, one teaspoonful of made mus
tard, one teaspoonful of black pepper
one and one half teaspoonfuls of salt,
butter the size of an egg; boil all to-
gether; one head of cabbage cut fine
and mixed with one cup of sweet cream
and the we'll beaten yolks of two eggs
Pour the mixture over when cool. Beat
the whites of the eggs stiff and stir il
last.
BAKERS MoLAssEs COOKIES. Two
cups of good molasses, one cup of butter
milk, one cup of shortening, one-hal
cup of sugar, two teaspoonfuls of salera
tus, one teaspoonful of ginger and Gin
namon. Mix at night, roll out on you
molding board in the morning, cut in
squares with knife; just before baking
wash the top of each cookie with on
egg beaten with a tablespoonful of mo
lasses.
Household Hints.
1t is worth recollecting that bar soa1
, should be cut into square pieces and pu
! into dry place, as it keeps better ate
! shrinking.
, A little borax put in the water i
| which scarlet napkins and red -bordere,
| towels are to be washed will proven
l them fading.