The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1886-07-25

the oils of bergamot, orange and rose
mary. with q half drachn OF neroli and
a mint OF rectified spirits. AS good as
can be made out of cologne Itself. how
ever. is also prepared simply By mixing
with one pint of rectified spirits. two
fluid drachms each of the oils OF berga-
mot ana lemon, one of the oil of orange.
and half as much as that of rosemary,
toy Their with three-quarters of drachm
of neroli, and four drops each Of the
essence OF ambergris and musk. II
this is subsequently distilled, il makes
what may be called perfect cologne,
but il becomes exceedingly fine By be-
ing kept tightly stopped for two or
three months 70 ripen and mellow Re
fore use.-Chemist.
The kitchen. says the American Agri-
cuItUriSt, is in a large measure RESPONSE
Die for the odors that creep into halls,
chambers and closets, finding lodgment
in carpets and curtains, in bed and
other clothing, and even among books
and bric-a-brac. But it is not the
kitchen alone which creates the unsay-
DRY atmosphere too common in many
homes. Rooms not in constant use
should receive at least a weekly airing
10 prevent the close, musty smell al
most sure 70 gather in unused apart
ments. The ways and means by which
the home air can be tainted are so
many, and so greatly increased by
modern conveniences, that every loop
hole, however small, through which bad
air and odors may stealthily creep.
needs to be carefully guarded TO secure
tn health and sweetness of our homes.
Economy cakes can be made of al
most any leftover food. providing the
different kinds are such as combine
properly. Amy kind, or any number of
kinds, of meat can be used; any bits Of
cold rice. POTATOES, crumbs of bread,
cold cooked eggs, an onion, hominy,
gravy, and so forth. OF course il will
be uetter if one third of the iDgredien s
is meat, but less will answer. 1t will
depend upon the skill of the cook TO
make il a success rather than on any
furnished recipe. If there is no gravy
on hand sauce must be made of but
ter. -four and water, as the mixture
must be made moist enough TO make
out into cakes. 1t will be 8 failure il
too dry. An egg will also be needed 10
combine il, and little onion juice and
plenty of pepper and salt 10 season 1t.
Chop the ingredients fine and make out
in small, thick cakes, like Goldfish cakes,
and fry on q griddle. Drippings from
bones is nice to fry them in.-Ex.
After fifteen years experience in
breeding the different breeds of cattle.
the Devon stands at the head with us
for the following reason: First, no
other race of stock has the hardness
and endurance of the Devon Second,
they are docile. kind, intelligent, and
contented. thriving and showing good
care and attention where other breeds
would starve. The Devon may Justly
be called the poor mans cattle. They
are small consumers, but turn what
they do consume to bette account than
any o.her breed of cattle. AS for beef
cattle, they are not equaled BY any,
more beef and of better
quality for amount of food received.
We have had them dress 6l0 pounds at
two years old: that is, their four quar-
tiers. They have no superior in flesh,
Juicy, sweet and marbieJ. For the
dairy they cannot be excelled. many of
the cows producing from sixteen to
twenty pounds of butter in seven days.
A striking characteristic Is the uniform
ity of milk and butter qualities running
the whole herd rather than
confined 10 a few cows of some fancy
strain, as is so often the case with other
breeds, and this is one Of their strong
There are many who do not attach
that importance to ensilage which it
may deserve. We should 20 beyond
con ider its advantage in regard to cost
or benefit impaired 10 the farm. In
England experiments are made annual
ly with a view Of getting at the bottom
of facts connected with it. At recent
dairy meeting prominent dairyman
stated that he had carefully weighed the
''pros" and cons relating TO ensilage,
and was of the opinion that there were
many advantages in its favors 1t en-
ables the farmer, Irrespective OF wealth
er. to secure his crops in that state of
when its feeding properties are
of the greatest value, and that owing to
its greatest bulk and superior feeding
qualities about one-third more stock
can be maintained upon the same area.
He also said: 1T encourages greater
production by securing second crops
and aftermaths. The feeding matter
of good silage being about equal value
10 that of turnips and hay combined,
tue former expensive and uncertain
root crop can be dispensed with where
desired. When used in feeding mich
cows, for which it is perhaps best
adapted, it produces better and milk
more resembling summer produce than
can possibly be obtained from any
other feeding. IL enables the farmer
to secure his forage Icrops in the most
simple and economical manner.-Er.
Am generally particular with NV
stock, especially keeping their hoofs
trimmed; but SIX years ago had q fine
mule tive years old which became
lame about the last Of Septemb Der. and
in October could hardly get out OF b
stable. She remained in that condition
until about the last Of the following
January, and everybody said It was
sTinney. We cut her shoulder TO pieces
put 10 poke root. and did a little Of
everything that any lone of good com
mon sense said do, still she would lie
down and not get up until made 10 do
so. About the last Of January, after
trying everything else. l Commenced
on her hoofs; found that both front
feet were badly contracted al the heels:
took nv knife and pared out nicely the
whole bottom Of the foot; made her
walk to the blacksmith shop AID had
aOnR Shes Httaa uhSrh Ill