Shepherdstown register. [volume] (Shepherdstown, Va. [W. Va.]) 1849-1955, 1888-07-27
FARu AND HOglSEsHOLD.

consumption of hay and clover there
is. perhaps, under ordinary circum-
stances, a less proportion digested
and so rendered available in the
growth or fattening of animals than
is generally supposed. This has been
pretty clearly demonstrated in series
of digestion experiments that have
been conducted at the Maine station.
The composition of hay is given as
follows: Protein compounds, 5.94;
crude fibre, 2S.S9 nitrogen free extract,
47.41, and fat, 267. Of the above
there is under ordinary circumstances
dieested-protein compounds, 81;
crude fibre, 1874; nitrogen free extract,
27.9, and fat, IA.
BY the above it appears that only
about one-half Of the nutritive princi-
pals of timothy are digested. In the
case of clover hay the result is very
nearly the same, the only difference
of any account being in the fact that
clover hay furnishes about twice as
much of protein compounds as the
timothy. Assuming that 1878 pounds
of timothy is cut from an acre, there
will be digested 1916 pounds of pro-
tein matter, while from an acre OF
1915 pounds of clover hay would be
digested 1882 pounds of protein, with
but little difference in the fat and nit
rocen free extract. As the protein
contains the substance for animal It's
sue this is important in the feeding
of growing and young animals.
ABOUT PRESERVING KETTLES
Copper or bell-metal are undoubtedly
the best to use with care. Acid fruit
should not stand for long time in a
slowly-heating copper Kettle. The
fire should be hot, the sugar readily
dissolving to make plenty of juice,
which. by boiling rapidly, pervents
any hurtful action on the copper.
Porcelain kettles are more apt to burn
if they touch the stove. There Is a
new crock of earthenware that does
not touch the stove, but sets in tin
Jacket that touches the range top (not
presenting any surface to the famel
that promises well. But the hand
some bellmetal kettle is an heirloom
in many families-the cleanest and
quickest preserving kettle. All such
kettles should not only be put away
clean. after using, but must be clean
ed again when brought out on pre-
serving day. Vinegar and salt, or
fine ashes and vinegar, scour it com
pletely, and when thoroughly rinsed
in scalding water you may be proud
of your bright kettle as you put it on
the range to heat, before using.
FRUIT PRESERVED WITHOUTSUGAR.
One of the newest California meth
DDS of preserving fruit whole and
without sugar is as follows: Fill clean,
perfectly dry fruit jars with fresh,
sound fruit; add nothing, not even
water Be sure that the fruit is close
ly packed in. Wrap little hay or
cloth around each jar, and stand them
in pan or boiler of cold water.
Let the water reach not quite to the
shoulder of the jar. Bring the water
to boil over moderate fire, and
then boil gently for ten minutes. Seal
the jars and replace, setting them up
side down in the water Boil fifteen
minutes longer. Take pan and all oil
the fire, and let the jars cool in the
water. If the fruit shrinks too rapid
ly, less time may be allowed to the
boiling. This is recipe every house
keeper will require TO test in small
quantities to become familiar with
the necessary length of time for diff
ferent fruits before using it extensive
ly.