St. Landry democrat. (Opelousas, La.) 1878-1894, 1888-06-30
HOME AND FARM.

-Rhubarb and Raisin Pie: Two
cupfuls of chopped rhubarb, one cup
full of chopped raisins, one cupful OF
sugar and little cinnamon; bake be-
tween two crusts.
Ordinary buttermilk is valuable
food, not only for pigs, but for the fam
lily. It contains five per cent of milk
sugar as well as mineral salts, nitro
genous materials and a portion OF but
ter fat.
1t is scarcely possible to have land
free from weeds; seeds of the common
weeds seem to be everlasting, and are
SO numerous that the plants still con-
tinue to appear after many years OF
most persistent destruction.
When chicks are droopy or weak
care is needed to recuperate them, a
little more green food and onions
should be given them. or, if they are
too much purged. a little powdered
chalk and bone -four in their soft food
one teaspoonful of each to pint OF
1000 Is Sufhclent.
A thin cloth is to be laid over the
shirt-bosom the first time the iron Is
passed over it. When this is removed,
dampen the surface of the bosom lit
! tie, and finally iron carefully until the
finish is satisfactory. Let the outside
cover of the ironing board be wooden
] cloth and the bosom will not stick tG
| it.
| Powdered borax mixed with a lit
tie powdered sugar and scattered
about in spots will prove certain deatf
to cockroaches and to ants, and If tina
is not handy, a few drops OF spirits O
turpentine sprinkled here and there
will be as effective in the case Q
moths.
Asparagus Omelet. = Boil tw'
pounds of tender, fresh-cut asparagu
in very little salt; better still, steam
the asparagus till tender. Chop
very fine; mix it with the yelks of fiv'
and whites of three well-beaten eggs
add two tablespoonful of sweet cream
fry, and serve quite hot.
-Cocoanut Corn-starch Pudding
Put quart of milk over the fire t.
boil. Add four tablespoons of corn
starch moistened with little milk
As soon as the milk boils stir the corr
starch into the milk till it thicken:
Then add quickly the whites OF fou
eggs beaten to a stiff froth, six table
spoons of sugar and a cup OF CRATE
cocoanut Turn into a mold ate
adding salt to the taste. Serve with
boiled custard made of the yelks {
four eggs and q pint and a half OF mill
The average weight of hens egg
is said to be about ten to the poun'
but some weigh considerable more tha
this, while others weigh less. A Ge
man author, .rho seems to have pa
attention to determining the ratio b
! tween the size of the chick and the egg
saws that the chick at the moment it
Matched weighs about two-thirds
much as the original egg. This wou
!, seem to show that it is desirable
select the heaviest eggs in order
produce strong and large chicks.
1t is feared that too many farme
and dairymen lose a good deal
money by refraining on account
what looks like an extra expense fro
using concentrated foods. Our authe
tiles in Canada say that we cou
!. nearly double the present yield of Mi
! alone by careful and judicious feedin
and if this is true the Importance
!, getting the best concentrated food
comes a live question with eve
! farmer. Another important featu
I seldom taken into account is the We
! great addition to the richness and val
! of the manure which follows the fet
!. inc of oilcake and other rich foods.
!, large percentage of what the farm
paws out is returned to him in
shape of manure OF highly fertilizi
qualities.