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

| pounds OF corn products, lncludlng gram,
cobs and stalks, is equal in nutritive val
ue to 9,G12 pounds of hay.
Does ayoung fruit tree lean over badly?
Don't prop it up but dig it up, and re-
plant, if it be worth replanting. If the
roots are one sided make pea brush OF
the tree.
Possibly there was some manure left
over in the barnyard! The sod upon
which this years corn crop IS to be
planted, whether plowed or not, is bet
ter place for it.
All seed should be of the best. Seed
of doubtful quality is dear at any price.
A full. vigorous germ makes strong
plant and shrunken or damaged one
weak plant, if it makes any at all.
1t is worthy of note that sumach is the
most valuable tanning plant known.
Large quantities were gathered in Vir-
ginia during the past season, and yielded
handsome returns for the labor expended.
Grow a crop of peas in the old orchard
and let the pigs harvest it. Sow early,
two bushels per acre, with four hundred
pounds of good fertilizer. Good for the
peas, better for the pigs, and best for the
orchard.
The one word that embodies the entire
fulfllment of the law in the handling of
a COW is-comfort. Whatever conduces
to the comfort, health, and contentment
of the COW promotes an increased flow OF
milk, and the reverse is just as true.
When COWS gnaw boards give them
charcoal mixed in the meal, and ground
bone. They should also have roots and
sprinkle of wood ashes on them. We had
two calves eat up barrel in winter, but
when summer came they ate no more
wood. The stomach is disordered. Give
them some sulphur also. Feed more
bran than meal.
The excessive feeding of hogs is less
common than it was twenty or thirty
years ago. Few people now relish pork
made from hogs which have been fat
tened until blinded and only killed when
the animals were unable to walk to their
troughs and eat Such masses of lard are
not healthful eating, while to most tastes
excessively fat pork is not palatable.
Hogs confined in pens crave carbon
in the shape of charcoal and bituminous
coal, and ashes, or other substances con-
tanning alkali. This is especially notice
able when confined to an exclusively corn
diet. When running at large, they eat
rotten wood to correct the acidity of the
stomach. 1t is not bad plan to keep
soft coal slack on hand where hogs can
have access to it.
Many farmers in places where their
land is swept by fierce winds find it prof
liable to plant apple trees in masses large
enough to make windbreak on the side
of the farm most exposed. The apple
tree branches low down. and if bordered
by fence four or five feet high on the
windward side, the ground will be
covered with snow almost as perfectly as
it was in the original forests.
Recipes.
Corn CAKEs.-Two cups of buttermilk,
half teaspoon of salt, half teaspoon of
soda (unless the buttermilk should be
quite sour; in which case add little
more; stir in two small handfuls of corn
meal, making very thin batter; grease
your pan well, pour in the batter, and
bake it until it ceases to boil and gets
nicely Drowned.
BOILED PoTAToEs.- and boiled
potatoes are served in this manner: Cut
the raw potatoes in thin slices, brush
melted butter over them and also over the
wire broiler, to prevent their sticking to
it; broil them dark brown; boiled sweet
potatoes need to be but slightly broiled,
Just enough to warm through and at the
same time to show the marks of the broiler.
CHARLOTTE RUssE.-Take one quart of
thin cream, sweeten and flavor, whip the
cream to stiff froth. Take half box
of gelatine, put in as little cold water as
possible to soak, and set in the stove to
melt When the gelatine is cold stir in
the whipped cream. Line a glass dish
with sponge cake or lady-ingers, and
pour the cream into it. Set the dish in
the ice or in very cold place until ready
for use.
KNUB CELERY-Wash the roots thor
oughly. trim away the leaves and stalks
and boil twenty minutes; drain, and when
cool enough to handle, peel and cut into
pieces Of equal size; put these in small
baking-tin and add just enough warm
milk to prevent drying up while cooking.
Season with salt and pepper, and wal
nut of butter; stew over the top layer
of crumbs, on top of which put small
pat of butter, and bake to a delicate
brown. Some prefer mixture of grated
cheese and crumbs.