Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1886-01-14

I 4
/ for the ten-frame Langstrotk hive l
also use hooks for the covers of every
one of my hives. To fasten and I'M
fssten them is but the work Of NOM
ent, and less trouble than handling
large stone. Ny hives stand IN the
open air al the year round, except in
midsummer, when shade them with
a large board, q la Heddon, for the
tin roof draws - much heat from the
sun.
Cooking Food for Dairy Cows,
Prairie Farmer
Some twenty years ago there was
strong movement In favor Of feeding
cooked food to stock OF all kinds, and
particularly to dairy COWS, The
report of the Agricultural Department
of 1866 contained q very able article
on the subject, from the pen of Prof.
Z. w. Stewart, which had decided
influence on the Public mind. Large
numbers of enterprising and progress
i've farmers perfected arrangements
for steaming or otherwise cooking the
food for their dairy and other stock
The movement in favor Of cooking
food for stock, however, has retrograd
ed rather than advanced. Twenty
years have now elapsed since the per-
lod first mentioned, and less food is
now cooked for farm animals than
then. The practice involves labor,
which is expensive, to save feed,
which is cheap. The Farmers Club,
of Elmira, n. Y, several years ago
took some pains TO gather statistics
from several dairy farms where COWS
were fed steamed hay and grain, the
food cooked and fed on warm stones.
A like number Of dairy farms were
visited where the COWS were fed on
uncooked provender or similar charac.
ter-hay and straw. From all these
farms were obtained the records OF
milk production and figures approx
mating accuracy relating to amount
of hay and grain, having reference al
SO to value. When these ngures were
subjected to analysis It was found that
in every instance q quart of milk OBJ
tanned from ncooked food was pro-
d11ced at less cost than a quart from
cooked food, and in the latter case
no charge was made for the labor Of
cooking and cutting the fodder, which
will be borne in mind that labor is
more abundant and fodder higher
priced in New York than in states
farther West. Ia addition to other
causes, the increasing practice Of pre-
serving coarse feed by ensilage has
doubtless contributed to bring cooking
| food for animals into disase.
- Household Hints.
A nice plum pudding requires one
pound of rasins chopped fine, one
pound of currants, one pound 0f-min
ced suet freed from skin, ore pound Of
sugar, half pound of bread crumbs,
scant haf-pound Of -four, two ounces
Of candied peel, and half nutmeg
grated. Mix well together with seven
well-beaten eggs and boil for eight
hours,
Consomme Ia Royale is readily
prepared: Make custard with twelve
yolks of eggs and the same quantity of
good cream seasoning with a little
sugar, salt and nutmeg. The sugar
may be omitted, although the French
use it. Cook the eustard. and when
| perfectly cold cut III slices, and then
in fance shapes. Put the pieces n the
soup-tureen; pour boiling consomne
gently over them, and serve net.
Baked squash is SO much sweeter
than as ordinarily prepared, that
when once tried no one will go back
to the boiled again. Simply remove
the seeds and soft parts, leaving On
the rind season with salt and little
pepper, and haste occasionally with
butter. If one is roasting beef, put it
in the pan with the meat; but it can
be baked as well without if more con,
venient.
Chocolate macaroons are made as
follows: Melt three ounces Of choco-
late without sugar IN tin pan and
mix it TO thick paste with one pound
of pulverized sugar (c0nfectionet's
sugar and the whites of three eggs.
Roll this paste to the thickness of one
quarter Of an inch and cut it into
small cakes with paste cutter But
ter pan slightly and dust it with
-four and sugar IN equal proportions,
and put the cakes IN the pan. Bake
in q hot oven. The oven should not
be too hot.
This pudding is recommended: Set
one pint Of milk on the range in q
saucepan. Mix one tablespoonful of
corn starch with two teaspoonfuls of
cold milk and the yolks of three eggs,
adding four tablespoonful Of saugar
and little salt. When the milk is
hot, not boiling, stir in the mixture
and let it boil, stirring constantly.
Peel and slice five oranges, remove
the seeds, and lay them in a dish,
sprinkling each layer with sugar.
While the custard is still hot, pour it
over the oranges Beat the Waite OF
an egg to a stiff froth.
4 favorite recipe for N ince meat is
the following: Three pounds Of cured
tongue, three and half pounds of
suet, six pounds of apples, three
pounds of raisins, three pounds of
currants, three pounds Of brown
sugar, one quarter ounce each of Gin
namon, mace and cloves, two nut
megs grated, six ounces of citron, a
few blanched almonds moistened with