The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1886-03-17

erS IOr tnclr capture. Neal lue oCeau
e salt is required than further inland,
owing to the fact that the atmoshere is in
q degree charged with salt, and this is
impaired to the growing crops through
the dew and rain.
The cutting of dry cornstalks leaves
some sharp points, which injure the
stomach, and occasionally with fatal
results. But the tendency of cut corn
stalks, if left in large heaps, is to heat
quickly, which will so soften them that
meal will adhere, and can thus be fed
without loss. as COWS will eat butts when
thus prepared. If corn is cut early the
coarser parts Of the stalk are even more
nutritious than the fine part near the
tassel.
It is more profitable in the long run
everywhere to feed all the coarse grain
grown on the farm than to sell it. More
ready money is, however, secured by the
latter plnn, and the necessities OF most
farmers oblige them to pursue the more
wasteful policy of exhausting fertility
till the soil will no longer pay for culti-
vation. When once the exhaustive pro-
cess is begun it becomes every year
more difficult to make change for the
better.
Fruit growers agree that bagging is
the only sure means Of protection from
grape rot. Grape vines may be protected
BY laying down the vines in the fall and
throwing sufficient dirt over them to
keep them in place. Professor Tracy
says that the grape rot is not the result
of disease, as the term is generally un-
derstood, but is due to a fungus which
comes of spores conveyed to the grapes
through the air. 1t requires water for
the spores to germinate in, hence, if kept
dry, the grapes will be free from rot.
When grown in dry situations, grapes
are less liable to rot than when grown
on wet lands.
Sheep can best be fattened at from one
and half to two years old. Previous to
this time the wool should pay reason
able profit upon the keeping. At this age
sheep will take on more fat from the same
amount of feed, and the mutton be of
better quality than if held longer. The
mutton market is most active from about
the 1st of February until the 1st of May,
after this period the supply generally
being full and prices lower. Sheep fat
tened for the early market require more
feed, better shelter and care, but the
price received generally pays for this ex-
ira cost. Those turned into the market
during the summer or fall have the ad-
vantage of green feed supplied at less
cost than dry.
Recipes.
To BRo1L HAM NIcELY.-Siice the
meat from the ham raw, as thin as you
can, then put it into a pan OF cold water
set it on the stove in a stewpan and let it
come to a boil; then have your griddle
hot, and broil the meat with little but
ter dropped into the pan and a plentiful
sprinkling of black pepper.
BROWN BETTY.-Cut into thin slices
several large apples, have ready buttered
pudding dish; put into this layer of
grated bread crumbs, then layer of
Sliced apples; over these sprinkle sugar,
and so on alternately, bread, apples, su-
gar, until pudding dish is full, letting
the top layer De of bread crumbs; on this
place three large Jumps of butter, put in
oven and bake brown. Serve hot with
butter and sugar sauce.
FARMERS FRUIT CAKE.-Soak three
cups of dried apples over night in warm
water; chop slightly in the morning, and
then simmer two hours or more in two
cups of molasses until the apples resem-
BILE citron. Make cake of two eggs,
one cup sugar, one cup sweet milk,
three-fourths cup butter, one and half
teaspoons soda, flour to make a rather
thick batter, spice in plenty; put in the
apples and bake in quick oven. This
is very nice.
MILK B1scU1T.-W Warm one quart of
new milk, and cut up into it a quarter of
a pound of butter; stir we'll together and
let it cool; then add half cup of yeast,
a teaspoonful of salt and as much sifted
flour as will make dough stiff enough
to roll. Let it stand in warm place
until quite light, then roll out about an
inch thick, and cut into small round
cakes. Place them on buttered tins, and
let them rise again; stick each one with
a fork, and bake twenty minutes in a
quick oven.
CHICKEN AND Corn SoUP.-Even in the
country where, old fowls must be dis
posed of in some way, it is seldom econ
omical to boil them to pieces just to
make soup. But if you will save the
liquor in which these have been boiled
tie day before for the table a delightful
soup may be supplied good enough for
city boarders and company. Take two
quarts of the liquor left from boiling q
chicken, cleared of fat after it is cold !;
one can of corn, chopped; tablespoon
full of butter in one of flower, one table
spoonful Of minced parsley and the same
of green onion tops; add pepper and salt
and one emp of boiling milk. Boil the
corn and liquor slowly together for an
hour after they begin to bubble. Rub
through colander, season
and add herbs. Heat to boiling, stir in
the flower mixed with butter, simmer
five minutes, and pour it into tureen and
boiling milk.
Household Hints.
Galvanized iron pails for drinking
water should not be used. The zinc coat
ing is readily acted upon by water, form
ing poisonous oxide of zinc.