The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1886-09-19

over the Goals sprinkle a quantity of
sulphur, hang the vet hat or mats in
the barrel, so they will receive the fumes
OF the sulphur, and cover tightly. Re-
pea: this several times. If thew are out
or shape from their alternate wetting
and drying, dampen and press with
hot iron, or, as perhaps is better. put
under steauy, heavy weight until dry
again.
Queen of puddings.-Oae and a half
cups OF sugar, one quart of milk. TWO
cups of very dry. fine crumbs, one table
spoonful of butter, one qu9rt of red
raspberries. Rub butter and one cup Ct
sugar to a cream beat in the yOlks.
The crumbs should all this time be soak
ing in the milk. Beat them into eggs
and buttered sugar, and when light
pour the mixture into a buttered bake
dish. Bake until the middle is we'll set:
draw to the oven door; cover with
berries stTeW sugar thickly among and
over them, and spread deity over all
meringue Of the frothed whites of the
eggs, stlffened with two tablespoonfuls
OF powered sugar. Shut the door and
brown he merngue lightly. Set away
where it will cool quickly, then lesve on
ice TIL wanted. Ea With CT, am. This is
not a new recipe, but among the many
variations of the far-famed Queen" /
regard the above as the simplest and
best.-Er. 4
Apple dumplings are good if made IN
this way. Peel and core the apples and
put them in two quart basin. Make
crust of either sour cream and soda,
or with baking powder, the same as Tor
nice biscuits. Put water enough to
cook the apples and cover with the
crust. Put an overlapping cover over
the basin and cook on top of the stove,
or pake in the oven, if GU prefer. A
sauce made of butter, sugar, water and
nutmeg, or lemon, is excellent, as also
sweet cream, where the apples are not
acid. twenty-five minutes is long
enough to cook ordinary apples Peach
cobblers made similarly with peaches
instead of apples, are the best with
cream for sauce. The old-fashioned
way is to take twelve apples (such as
cook tender), pare and core them;
knead and prepare the dough or crust
as above; roll out moderately thin and
enclose each apple smoothly. If the
ap pies are tart, the vacuum in the cen
ter may be filled with sugar. Let the
water commence boiling before putting
them in the oven. Boil them without
Intermlssion for twenty or twenty five
minutes, or until the apples are cooked.
and no longer; then taks them to the
table hot, and serve with cream sauce.
II treated in this way the crust or COW
ering will not become tough and indi-
gestible.
If your cow is large and persistent
mixer, it will be best to commence TO
-. 1, :.
ing out at each milking only part of her
milk, and when the flow is consid erabIy
diminished, milk her only mornings.
After milking her in this way a week or
ten days, skip two mornings, then three,
or until it is safe not TO milk her at all
1t will take six weeks to safely dry a
COW, but when you start 70 dry her,
keep from all grain ratiOns or anything
that tends to milk secretion. About
two weeks before she is due, put her
into the breeding room at night,
whether it be summer or Winter) so as
to accustom her to her quarters before
her time is fulfilled. IF she be a heifer
due with her first calf, or COW that has
had many and her bag shows any
unusual distentiOn, or is tender to the
touch, or hot and feverish, it will be
safest and best to milk out a portion
from each quarter, and keep her bowels
open with bran mash. (three quarts of
wheat bran covered with scalding water
and then cooled and if she becomes
constipaled dissolve one pould of Glau-
ber's salts in water and mix in with
the bran mash. If she will not
eat it, dissolve another pound in quart
Of water, sWeeten it with mOlasSes, and
put it down her throat. Bear in mind
hoF ay,,nFs11ysa,, - +
Of GGrGet, milk fever, GpOplery, etc.
AS soon as the CalfiS dropped sprinkle
it with little dry bran, and it will not
take the COW long to clean it. Now give
the COW pound of Glauber's salts in
bran mash, and drink of tepid wafer.
Milk her out enough to relieve any
und=e distention of udder. As soon as
the placenta or after-birth comes from
the COW remove it. Clean out the room
and supply her with dry clean bedding.
At night strip her bag biean, and if any
hard Jumps are felt in the udder, gently
work them out. Next morning II she
has not had a natural passage, give her
another bran mash, with one pound OF
Glauber's salts; an enema of CASTLE
Boap-suds. with two ounces of Castor
oil stirred in, cannot by any means
harm her, The salts, nine cases out of
ten, render any other treatment unuec-
essRry. As long as the calf is left with
the COW do not fail to strip her morn
ing and night. and be sure no Jumps are
forming in her udder. It is well to keep
the COW in the stable for seven to ten
days after calving. When the calf is
from four to ten days old return the
COW to her accustomed place in the
stable, milk her clean. and take q por-
ton OF the milk in light pail back the
calf into q corner, wet a finger in the
milk. and insert it in the Calls mouth.
the milk, but if it will not suck, but
runs away let it fast for half dav nd
then try it again. One or two
such lessons will teach most any calf to
drink. "-Ec.