The Cambria freeman. [volume] (Ebensburg, Pa.) 1867-1938, 1888-02-24
Farm and Household.

10 remove a cinder from the eye it is
commended to send a fax seed in after
il.
Eight pounds of fruit, five pounds
sugar, one pint Of cider vinegar. one
ounce cinnamon, one-half ounce cloves
and one ounce nutmeg. Boil one hour
altogether. Put in more spices if you
wish. 4 very nice relish with meats.
One Of the principal causes of heayes
IN horses is the feeding of dusty or
dirty hay. Ordinary clean hay can al
ways be fed with safety if properly cut
up, moistened and mixed with ground
grain, but to feed the musty or dirty
sorts is very injurious. Clover. owing
to its liability to crumble, often gets
dirty, even after storage, and should
never be fed without being previously
moistened.
The udder of a cow is a very compli-
Gated affair. Outwardly il consists of
q series of muscular baDds crossing
each other and attached to the abdomi-
nal muscles for the support at the mass
of the organ. The teat is not simple
tuoe, as has been supposed, but con-
sists of large number of ducts, which
run into four or five more channels or
tubes, each of which discharge separ-
ately into the orifice of tho teat.
A horse should not be allowed to
drink freely Immediately after eating.
Hon. John NJ. Russell. ex Secretary of
the Ma jsachuset.s Board of Agricul-
ture, tells OF seeing some horses in
France fed on coarse beans than water
ed all they would drink and immedi-
diately killed and dissected. He OBJ
served that a considerable quantity OF
beans had been washed out of the
stonache. aud some of them were found
in the intestines.
To use pieces of cold boiled ham that
are too small for the table, chop them
fine, line salid dish with lettuce.leaves,
season the chopped ham with pepper,
little mustard. and then make to-
mato dressing Take one pint of toma-
to juice, strain it, thicken it by adding
Cne tablespoonful of arrowroot mixed
with little of the cold juice then
stir it into the other and let it boil for
Two or three minutes add little but
ter and pepper, aud pour over the ham.
Serve hot or cold.
Like will produce like. If the mare
is light Ooned or has a too narrow
chest, or is in any way defective Sc
lect heavier boned horse, or one that
possesses greater strength or better
points IN that respect. But to insure
much certainty as to what you would
have, the mare and horse should be as
nearly the type desired as possible,
though not relatives. Tne offspring in
and-in breeding are generally delicate
or unhealthy. Therefore it is unsafe
TO breed thus, and safety and certainty
should be the motto of breeders.
IF the horse can have the privilege
or selecting his own position for resting
on his feet he can sleep standing but
while his muscles may be to a certain
degree relaxed, and get rest in that po-
sition. what can be said OF the bearings
at the joints ? Without relief through
the recumbent position the Joint sur
faces are forced continuously 20 bear a
weight of from 900 TO l, 800 pounds.
This must act unfavorably, especially
upon the complicated structures within
the hoofs, which nature intended should
have periods OF rest each day. "
Horses can get some rest standing, -
said an old trainer provided the posi-
| tion be reasonably easy, but no full Iest
unless recumbent. It is known Of some
horses that they never lie down in the
stall though if kept in pasture they take
their rest habitually in a recumbent po-
sition. II is well TO consider whether
the habit has not been forced upon the
horse by some circumstance connected
with the stall he was made to occupy
in that it had damp earth floor, or one
made of dilapidated plank, Incomforta
bic to the horse that had been accus-
toned TO select his own bed in the pas
| ture.
Sift into quart of sifted flour two
teaspoonfuls OF baking powder Add 6
large lump of soft, fresh butter and two
cups of sweet cream and pinch of salt
working the dough into a soft mass al
quickly and lightly as possible. Do no
cut, but pick off with the fingers roll
shaped pieces of dough, put in a bak-
ing-pan IN a rather quick oven, anC
bake till a light brown on top. TheI
with the fingers tear the roll in two anC
place on a platter, pouring over you
chicken stew. To make this cut III
your chicken and cook slowly on III,
back of the stove with little water,
large piece OF butter and pepper anC
salt. When done add to the gravy
cup.ul or two Of cream and when at tht
boiling point th:cken with fou
smothered in little cold milk or cream
1t should be remembered IN making tn
crust for this dish that the mixing o
the dough must be done with the ut
most quickness, lightness and delieac,
of touch beating and prodding it will
heavy hand seems to take the vitalit,
out of it. Made properly it is as lIgh
as a feather and is far more WHOLESOME
thus baked than when boiled in tn
old fashioned way. Breast OF veal o
| Ia m n make poOd NOT mics