The Democrat. (Scotland Neck, Halifax Co., N.C.) 1884-1896, 1885-05-21

fowls and feed them. 1t is the food
that makes the eggs. No food, no eggs.
Do not forget that hen is an egg ma
chine. She takes food matter ard con-
verts it into albumen, oil and shell.
The assimilation of the greatest amount
of the proper food of course gives the
greatest amount of egg production.
Contraction of food supply means dim
mutton of egg supply. Then feed we'll,
keep your fowls safe from bad condl-
tions Of weather, Interruptions and &C
cident.
Fowls in close confinement must have
careful attention; large variety OF
food should be supplied; litter of some
kind afforded to give the incentive to
scratch; the earth should often be re-
newed or turned over, and the whole
yard often cleaned. Darwin noticed in
Europe fowls having considerable free
dom Matched up to eighty per cent. ;
with less freedom, forty per cent. failed
to hatch, and in close confinement sixty
per cent, were not Matched. Fowls fed
exclusively upon corn, are to degree
similarly affected: the accumulation OF
inside fat is the cause.
A full supply of fresh. pure water
must be provided for fowls in order to
keep them in health; impure and stag
nant water will always produce disease.
On many farms, particularly in the
South, fowls obtain their drinking water
out of the horse troughs, and thus gen
orally have it fresh and pure; but where
they are confined in yards, and in cold
climates, more care must be observed.
Often in winter the pans and troughs
will be frozen over, and unless this re-
ceives prompt attention the fowls will
suffer. 1t is bad economy to force them
to drink very cold water, as it chills
them, lessons their ability to produce
eggs, and gives them cold, and roup.
Reripes.
ENGLISH TEA.-To make good Eng
lish tea is almost as difficult as to make
good coffee; the failures in both cases
usually come from not using good and
sufficient material. The following recipe
makes good tea: Scald teapot, put in
plenty of tea, cover with boiling water,
spread thick napkin over it and let it
stand five minutes before filing with
more boiling water; let it stand ten Or
twelve minutes longer, and pour out.
PARSLEY BUTTER.-Beat three table
spoonfuls of butter to cream, and then
add one tablespoonful of lemon juice, one
of chopped parsley, half teaspoonful
of salt and one-eighth of a teaspoonfnl
of pepper. Beat these ingredients into
the butter and it will be ready for use.
1t is nice to spread upon fried or boiled
fl ,h, and also over potato balls. When
intended for the latter, however, half a
teaspoonful of lemon juice will be
enough.
DELICIOUS CORNED BEEF.-First wash
an or 10-pound piece thoroughly with
cold water; then tie string around it,
and lower the beef into a vessel of boiling
hot water; let it boil for three minutes !;
take it out and refill the vessel with
warm water; then lower it into the YES
sci and let it simmer for eight hours; set
away the vessel to cool, letting the beef
remain over night in the liquid, then
place in the refrigerator day. The
beef will keep for weeks, and will re-
main juicy and tender.
STEwED DANDELIoNs.-Ouro old fami-
ly physician always recommended dande-
lions instead of medicine as blood
purifier. Pick over carefully two quarts
of dandelions, wash them thoroughly in
several waters, cover with fresh water
and let them stand over night, wash them
again and drain them. Put them into a
pot with water enough to prevent burn
ing, add little salt Ga small piece OF
ham or bacon may be added if liked),
LET them boil two hours drain off all the
moisture and chop them fine. When
wanted, heat small piece of butter OF
dripping in pan, add portion of the
dandelions, heat gently, add little pep
per, and serve. They may be warmed
over several times. without deteriorating.
Cook.