St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1886-09-23
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a ESOuSe for EOFtY Fowls.

n House Tor EoFty fowls.
a comfortable house may be built, say
twenty feet long and ten feet wide. and
eight feet front and five feet back, boarded
upright and battened, with shed roof
shingled, the flooring to be made by filling
it with mellow loan to the top of the under
pinning; this we consider better than d
cement floor This building had better
be divided into two compartments, with
partition and door; the south front
should have two windows of six lights,
SX10 glass; the east, one window.
VentilatorS should be fixed at the highest
point on each end. The roOSt should moi
be over two feet high, and about eight
inches above platform twenty inches wide;
underneath this platform the nest boxes
can be placed. A dust bin must also be
provided. And now you have comfort
able place for forty fowls at a cost of not
over S25. Yards can be built on the south
side corresponding with the width of the
coOps and as long as room can be spared
to make them. Your fowls must have
access to grass run each day ian hour OF
two toward evening will answer), or else
grass or weeds must be cut and thrown to
them in their yards. Carbolic acid largely
diluted with water will drive away the lice
in your hen-house; it may be applied with
a wisp, which we should consider preferable
to a small pump. 1t would hardly pay to
heat the house in cold weather; it would be
better to make it as warm as possible by
either ceiling it or lining with tarred paper.
Household Receipts.
Peaches dried with sugar-Peel yellow
peaches; cut them from the stone in one
piece, allow two pounds of sugar for six
pounds of the fruit; make a syrup of three
quarters OF pound of sugar and a little
water put in the peaches and let them stay
till they are quite clear, take them up care
fully on dish and set them in the sun to dry.
Strew powdered sugar over them on all sides,
a little at a time. and if any syrip is left re-
move them to fresh dishes. When they are
quite dry lay them lightly in a jarwith little
sugar between each layer.
Sweet Tomato Pickle-One Cpeck of green
tomatoes and siXlarge onions, sliced. Sprinkle
with one cupfuI of salt and let them stand
over night. In the morning drain Add to
the tomatoes two quarts of water and one
quart of vinegar. Boil fifteen minutes, then
drain again and throw this vinegar and water
away. Add to the pickle two pounds of sugar,
two quarts of vinegar, two tablespoonfuls of
cloves, two of allspice, two Of ginger, two
of mustard, two of cinnamon, and one tea
spoonful of cayenne, and boil fifteen minutes.
Preserved Cucumbers-Split the cucumbers
and extract the seeds. Let item remain for
three days in salt and water. Put them now
into cold water, with a small quantity of
alum, and boil them till tender. Drain them
and allow them to lie in a thin syrup for two
days, then take them out, boiling the syrup
again, and pour it over the cucumbers. re-
peating this operation twice more. Now boil
some clarified sugar until, when a spoonful
of it is taken up and blown through, small
sparks Of sugar will fly from it; put the Gu
cumbers into this and let them simmer five
minutes. Leave them until the next day,
when the whole must be boiled up again, and
afterward put by for use.
Pickiette-Four large cabbages, cut fine:
one quart onions, chopped fine; two quarts
vinegar, or enough to cover the cabbage; two
pounds brown sugar, two tablespoonful
ground mustard and black pepper, two table
spoonfuls cinnamon, two tablespoonful tur-
meric, two tablespoonfuls celery seed, one
tablespoonful alIspice, one tablespoonful
mace, one tablespoonful alum, pulverized.
pack the cabbage and onions in alternate lay
ers, with a little salt between them. Let
them stand till the next day. Then scald the
vinegar, sugar and spices together, and pour
over the cabbage and onions. Do this three
mornings in succession. On the fourth put
all together over the fire, and heat to a boil
Let them boil five minutes. When cold pack
in small jars. 1t is fit for use as soon as cool,
but keeps well.
Farm Notes.
Incubator chicks are increasing in the mar
ket every season, and yet the prices are still
very high during the period between Christ
mas and June.
A mixture of several kinds of grain for
feeding stock is always better than one kind
alone. Variety In grain is as important as
variety in bulky food.
During the dry season a large supply of fine
road dirt should be stored away for winter
use as an absorbent. 1t IS excellent in the
stalls and also in the manure heap.
The Ohio Experiment Station recommends
as an efficient remedy for the cabbage worm
mixture of one ounce of pyrethrun
with four ounces of buckwheat -four,
applied with bellows.
A good sharp fodder cutter, used at every
feeding, will save more than its cost as well
as pay for the labor of cutting every season.
An the coarse food should be passed through
the fodder cutter.
The small Yorkshire is an excellent breed
of hogs for crossing Oh common stock. They
are white in color, mature very early, and
make Jorge proportion of pork for the
amount of food provided them.
If when young sheep are shedding their
teeth they look poor and ailing. separate
them awhile from the rest of the flock and
pamper them a little with extra food easily
eaten. They will soon regain their wonted
appearance.
In shearing sheep speed is secondary in
importance to a number of considerations,
such as evenness of work, absence of double
cutting, injury to sheep, tearing and mixing
portions of fleece, and for worry and fatigue
of both workman and sheep.
Sand is not substitute for gravel in the
poultry yard. The hens usually pick up the
sharpest and most irregular pieces. When
oyster shells are provided they should be
broken into pieces the size of grains of corn,
and not ground to a fine powder
With the use of bulls of the beef-producing
breeds, steers are now raised that reach
nearly eight hundred pounds when one year
old, and this shows the value of the breeds,
the best results being obtained from choice
grades and liberal feeding.