The Arizona sentinel., 1886-09-11
HOME AND FARM.

Smart weed rubbed on the horse is often said to keep flies off It is easily tried.
 Avoid drinking ice-cold water when heated. A little oat meal in the water without ice makes the water palatable and refreshing.
 The floor is the most important part of the stable, for it has much to do with the safety of the horses feet, and we know that ''if there is no foot there is no horse. Troy TIm,cs.
 Goldfish Tongues: Goldfish tongues, if rolled in crumbs and fried in sweet butter, are very toothsome. The tongues make an economical and new dish if cooked as directed.-TOledO Blade.
 -Cocoanut Jumbles: Two cups of sugar, one cup of butter, two eggs, two cups of cOcoanut, small teaspoonful of soda and enough flour to make a stiff batter. Drop by the teaspoonful upon buttered paper in pans.-Ihe Cdterer.
 There is always a demand for feathers, and we should utilize what we can. Quite large amount are annual ly thrown away on farms. Those from chickens, if selected from parts of the body covered with fluff, may be utilized as well as those from geese and ducks Boston Post.
 Keeping the pores of farm animals open is as essential to their thrift as bathing is to our health. The skin per forms an office more essential to life and health than even digestion, and it is even more important that the horse be thoroughly groomed than that he be fed.-IpdiGnGpolis Sentinel.
 Bathing animals is sometimes re. ferred to as a cOmmendable practice. The more the subject is thought of the more it will commend itself. Nothing will clean the skin like water. Groom ing is good, but bathing is better if we desire to get the pores open, and they must be kept open to insure the best health. An occasional wash would be beneficial. Chicago Journal.
 Rice Cream: One teacupful of boiled rice. Mash the rice very smooth, and add to it the stiffly-beaten whites of six eggs and two heaping tablespoonfuls of white sugar; lastly, add three table spoonfuls of sweet cream, and delicate flavoring of vanilla or roses. Fill a blancmange mold with the cream, and leave it some hours to harden. Serve with custard or whipped syllabub.- Boston Globe.
 French Pancakes: Beat together six eggs and half pound of flour. Melt quarter of pound of butter, and add ii to the batter, with one ounce of sugar and half pint of milk, and beat till smooth. Put by the tablespoonful into hot frying-pan, slightly greased, run ming the batter evenly over the surface of the pan by tipping it about. Fry the pancakes light brown, spread each one with jelly, roll itup, dust with pow dered sugar, and serve.-HarDer'S BGzGr.
 Halifax Cake: Halifax cake is not only very delicate, but has the merit of keeping well. Mix thoroughly one pound of rice four, one-quarter pound of maizena, three-quarters pound of sugar and pinch of salt, rub into this three-quarters pound of fresh butter, eight eggs, one-half ounce of candied peel freshly chopped, a wine glass of pale brandy, one quarter pound of cur rants, and one quarter pound of sultanas. Beat all the ingredients we'll together, and put into shallow tin which has been lined with buttered paper. Bake in good oven for half an hour.-HouSehOld.