Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1888-02-08
FARM AND FlREsIDE.

Make u little land rich, and there
will be no need to scratch over q large
farm.
The question is not what could be
done if we had certain other things, but
what can we do to make the most Of
what we have,
"A sheep we'll fed and protected
during the winter will yield in the
spring two pounds more Of wool than
one that has been half starved.
When butter is gathered in the
churn in granular form, it is never
OVERTURNED. Pounding it after it is in
lump or large mass is what over
churns it.
Warm water put in the cellar on
cold nights to prevent freezing, should
be in closed vessels, which warm up
the air. making it dryer without evapor-
sting moisture into it. - .S@.s
Green Sponge Cake: Two teacups
Of sugar. one of cream, two of flour,
four eggs, one teaspoonful of baking
powder and one teaspoonful extract
leuAoh; Dake quickly. - -.
Mover set the lamp upon a red
table-cover; ii you can not find time to
make green lamp-mat, put q piece Of
green cardboard under the lamp, and
you will find the reflection upon your
work much more agreeable to the eyes
than that from the red cover.
-Creaa,ed Apples:-Pare your fruit
and either scald or bake it. until SUI
ticient(y soft to pulp it through colan-
der; sweeten to taste, fill your glasses
three parts full with it, then plentifully
sprinkle in some powdered cinnamon,
put good layer of rich whipped cream
on the top and slit white sugar over it.
"A little meal stirred into pail of
water gives it Il relishable flavor, and
induces cow to drink more. besides
uffording some additional nourishment.
1t the temperature of the water is first
raised to seventy or eighty degrees. it
is all the better, since the COW will
drink more warm water than she will
cold.
10 prepare Zante currants for cake.
put them in Il colandcr. set the colantler
in Il large pun of water. and unless
there are stones in. the sand and stems
will all settle in the pan. If you
wash the currants thoroughly in this
way, you will be surprised at the
results, as it takes less time and water
than in the old way. and it is so much
easier to rub them clean.
Tho bones of a, well-bred, well-fed
hog are said to present only about one
twentieth part Of his gross weight. An
animal of this nature must necessarily
carry 4 great deal Of fat, but the impor-
lance Of making it we'll muscled to
keep it from complete degeneracy is
self-evident to any thoughtful person;
hence. inasmuch as the natural tenden-
cy of the hog is to fat, feeders should
make it a point to counterfeit the evil
by using the most nutritious feed to
the exclusion of fat-forming food.
1t would hardly pay the farmer to
engage in the poultry bu siness beyond
the keeping of two or three dozen fowls
for family use. unless there should be
some one about the place who would
make it Il special business to look after
the poultry and like to do it. Some
times the service of a good, steady boy.
who is a natural fancier, may be secured
at a small cost, and all of his time may he
protitably employed in caring for 200
or 300 hens, or, if he be experienced,
probably 500 or GOD. In embarking in
the business it is best not to start out
on too large scale.