The Worthington advance. [volume] (Worthington, Minn.) 1874-1908, 1886-09-16

17oy 10 NOT NUS the1f meadow place,
Nor are they conscious that their skies
Are not the heavens, but her face,
Hef hair and mild blue eyes.
There, In the downy meshss pinned,
Such sweet illusions haunt their test
They think her breath the fragrant wind,
And tfemble On her breast:
Az Il; close to her heart, they heatd
A cabdve secret slip ito cell,
Ard with desire were sudden sttrred
To ind voice and tell!
ChxtIsy.
THE SCRUB cows soLILoQuY.
The scrub COW looked over the fence that
divided the raw prairie from tho clover patch,
and her mouth watered - she saw the Inn
proved ar1stocratic COW in clover six inches high
eating bran mash and some choice pumpkins,
chopped and made palatable with corn bread.
ut seems to me- she said, ''that things are
not going right in this world of fate. Here am
l. the standby Of this family for years, furnish
Ing healthy calf each year for the last i've,
and last year keeping the family in milk aud
cream and helping to keep down tho grocery
bill with butter, left to feed on this miserable
dry prairie grass IN October, willie this upstart,
with her hne pedigreea, - they call It, and
blue blood. get the incest young clover and
the good things that tho farm Affords. And
then We shall hear about her astonishing milk
records. Give me that feed and will make
record that will count.
but then am only . scrub and it IL not
fashionable to speak Of the merits of scrubs
And thif 10 why it seems to me the world lie
going all wrong. Even the black man has de-
tenders who would die for him, and every boy
will fight for his yellow dog, but there is no
man, even though his children were raised On
her milk, that will fight the hard battle for the
scrub cow.
''Possibiy when am dead and gone, when the
race Of scrubs 10 nearly extinct, somebody
will experiment by giving the scrub COW the
| same feed and care with the improved COW, aud
| find ont that whilst she 10 not much for beef
| she hlls tho pail.
| Jersey red with the dimpled horn,' perhaps and
| time vii! bring its revenge. But that does not
make this October Rraes tarte any better"
-Dsnvsr Field and Farm.
CURING HANS.
A large premium offered by the State Agri-
cultural Society of Maryland for the hest cured
hams, the test being the quality Of tho meat,
was awarded to TIE. Hamilton. Tn. recipe,
| % stated is a. follows: To every lO) ponds of
meat, eight pounds Of the best pork salt (pure
ROCKY salt, two ounces of salt petre, two pounda
! OF brown sugar, one and one.quarter ounces Of
potash, and four gallons of water. Mix them
| and pour over the hams after they have lain in
the tub two days, having been rubbed with fine
salt when pnt in. Let them remain in this pick.
le for six weeks: then let them dry several days
before smoking.
| An error in the foregoing formula lies in the
fact that the hams seem to have been left in the
blood drained from them by the hne salt rubbed
on them previous to picking. The hams should
have been taken ont of the tub, the brine thrown
repackiDg and pouring on the liquor. Hams
cured in this way will require no freshenine, and
| the plan ie as we'll adapted to bacon 40 hame
In fact, the formula is an old one, the essential
being to fully eliminate the blood before apply
| ing the pickle. The meat should be kent IN q
cool place. and after being smoked should remain
In dark emokehouse, = light smoke being given
| occasionally. Cured in this way the meat 10 not
20 hard ~ by the dry-salting plan. even when the
same ingredients are used. Nevertheless many
persons prefer dry-cured hams, and especially
| dry-cured bacon.
| HEALTHY DIET.
The custom is becoming so common in the
towns and villages, At hotels Is we'll as private
houses. to have for breakfast oatmeal, wheaton
grits or other cereals, with Graham ''gems'
and fruit, 90 that t traveller or guest may
choose between such diet and the usual meat
and hot cake food, that our farming commune
ties must fall into the habit sooner or later, and
| give their children . chance to work out their
own salvation. How much clearer is the head,
how much less craving is the appetite for drinks
and STIMULATES. how much under subsection
| their temper land how much more healthful the
| whole system, when the food is mainly Of unex-
citing nature: and how coon the taste is formed
to enjoy 1t, and to cease to crave after the flesh
pots which have heretofore yielded their more
| noxious supplies. There are many farmers and
| their wives who are considering these things,
but hesitate about differing from their neig h.
| bors, or are, as is too common in this country,
afraid Of their children; but let them once more
try . change and have their morning and even
baked bread and not always fresh and hot, and
such vegetables ~ they desire, and milk for the
| children, water and tea for coffee, and see II
after sufficient length of time to produce ef-
fects there 10 not more health, peace and con-
tentment in the household, and . consciousness
quent violence and breaches Of Gods and man &
laws occasioned by gross appetites and ind ul-
gence.-N. E. Farmer.
APRAcr1cAL Roosr.
A correspondent to American Poultry Yard
says: II have In use in my poultry houses
Eroosts differing from any have ever seen Of
heard of, and thinking some Of your reader,
might take advantage Of It, send you de-
scription. have found 1t the most practica
Of anything have ever tried.
1t consists of two pieces Of inch board, four t.
six inches wide according to the weight the,
have to sustain, and Of the equired length, sus
pended from the ceiling of the house
near the sides. by "a inch iron rods at tn
ends of each piece. The rods have . squar,
hook bent In the lower ends to ht the board AMI
loop in the other to pass over the hooks dr;v
en- into the ceiling. Across these wooden piece
are laid the roosts proper of scantltng or what
ever tho person may choose to uee. The I'D
vantage consists in the Yoosts not being con
nected with the building in any way except b.
tho rods, which keep smeared with tar. Thi
the floor, which is tho case when they stand mp
on the posts. Nothing 10 nailed fast and tn
whole thing can be taken apart, carried out an
saturated with coal oil all over and set fire to
you choose, which is unnecessary ~ think th
} oil does more good II left on. To be sure th
frame work rocks some when the fowls are gel
vantage ~ ~ ~
CRANBERRY LOSS.
Cranberry Center, Wis.,: During the last tw
weeks over ten 10000 acres OF cranberry mars
and timber land have been burned in Junea
county. The fires are in check now, but not entire
" out. Tive small district two miles square IL a
the cranberry land left in this county. One Q
these IL on Silver creek, near the town o
nathere, and the other 10 at Cranberry Center
, Many farmers have had their homes burned aut
fMNk 10 80 L.