Alma record. (Alma, Mich.) 1878-1928, 1888-01-27
ihreshing Oats bv HIM,

N"I4n Notes
ihreshing Oats by HIND
some good farmers ara -.
.n' Old method of thrcshng thar - =
.'"P' with hal. leaving the W, -,
20 zone IA winter, and thus fur4 rl. 70
:. =, P'p' 'ient to mon who would nishing
" - D. h'l'. There are som IT,
~ =, "'''SeS m ihls pract ce ncl other
~ .', '"' employment it civ wi nclud-
!" - winter The freshl, sne COZ - Iahor
% $ readily ne n rsn loss ,bresbeJ oot
to mnkoI 49,, ,.,9 .sidual en- by stock and
erler to nh evtry ti:sy aough light oats in
s.rI Ter by Il possibly good feed 1t IS
Is only neave light oats in the straw
- nc" III 10 pat them m the bin among tho
thre.ncd grain. for unIes, the grain is
carefully graded some of these light
DAT, Wtil 90 IA the seed aul help to
detcr,orate the crop. w IN hand thresh-
ed oats IN cold weather. there has been
no danger that vitaiit, OF seed has
impaired by heating. While the oat Is
in the ,hcaf amy dampueSs in the grain
is absorbed by the chaiT, and ~ the
head is bulky and porous it dries out
without injury. Oats threshed oy ma
chine rs soon rs harvested, and then
dumped. several hundred bushels, per-
hspS, in one bin. arc pretty sure to
heat. 1t would b. better IN such case
if the seed were entirely spoiled instead
Of having It's vitality impaired. The
crop comes mp weak. and if the season
is not every way favourable it is a par
al failure at the best, and this makes
larger proportion Of poor oats for
the subsequent season.
HOW TO MAKE LARGE POULTlCE.
A flannel bag should be prepared, a
convenient size be ng twelve inches by
eight. This should be closed at three
edges and open Mt the fourth. One
side of it should be about one inch or
one inch and half longer than the
other. and is conven ent also 10 have
four tape, attached at the pc utS VIII ch
form the corners when the bag is clos
ed, in order 10 keep tho poultice in
position Be-, dies This. another strip
of flannel should be prepared Of the
same breadth as the length of the bag.
and long enough to wrap around il
once or oftener. Crushed linseed,
bowl and spoon should then be got to-
gether, and the spoon and bowl thor
oughly heated by means OF boiling
water; the poultice should then be
made with perfectly DO ling water and
rather soft. As soon Is II is ready, il
should be poured into the bag prey
iousb warmed by holding 1t before the
fire; the Flap, which is formed BY the
longest : de of the bag, should now be
turned down and fastened in Is place
by Il few long stitches with needle
aud threat; It should then be quickly
wrapped in the strip Of flannel (alsC
prev ousy warmed) and fastened il
stu, if necessary, by means OF The
tapes 1t may be covered on the out
de with sheet of cotton wool IL
this way the poultce may BE- appiel
boiling hot to the skin thout burn
ing; the two layers Of flannel, which
are III Isl vi itiON Allb ll'tAb w pas
very gradually indeed TO the skin; a
the moisture of the poullice soak
through them. they become better con.
ductors, and the heat passes NOR,
quickly. bat the increase Is 50 gradua
rs not to cause ane painful seusat on
whatever. but only one of soothiu,
aud comfort. The pouitiee also, nat
ural, keeps much longer hot, and h
necessity for changing it arises muc
less frequently.
BROILED STEAK
When beef is butchered m coo
weather-say in December-so muct
of il as is intended for steak NAV b,
hung in a cool place, without salt an,
steak cut from It as needed rubbing
little dry meal over the freshly Gu
part. to prevent drying and crusting
The longer the meat hangs withou
salt Tie more tender the steak will be
Broiling steak 5 very simple process
and yet we rarely lind IL properl
cooked steak on either public or private
tables. FIRST trim off the rough edge
and waste fat with very sharp knife
and pound the steak until it IS thin.
great many disapprove of this idea O
pounding; but. nevertheless. it is tn
right way. The grid ron was formerl
used for broiling steak but 1t is b
no means necessary. Some have n
idea that steak must be cooked rigl
on top of the stove, but if not yer
careful the fire will get too hot an
scorch the steak; and then, too. Tia
stove is soiIed, aud smoke pervade
the whole house. An ordinary pan
biscuit pan-w ii answer inlinitel
better. Place the pan on the stov
until quite hot Lay the steak in I'll
pan, using care to have every poiut c