Thomas County cat. [volume] (Colby, Kan.) 1885-1891, 1888-07-12
HOME AND FARM.

HOME AND FARM.
-RAubarb and Raisin Pie: Two
cupfuls of chopped rhubarb, one cup
full of chopped raisins. one cupfui Oh
sugar and little cinnamon; bake be-
tween two crusts.
Ordinary buttermilk is a valuable
food. not only for pigs. but for the Gam
lily. 1t 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 arc
so numerous that the plants still con-
tinre to appear after many years Of
most persistent destruction.
When chicks are drocpy Or weak
care is needed to recuperate them. y
little more green food and onions
should be given them, or, if they are
too much purged. q little powdered
chalk and bone flour in their soft food
-One teaspoonful of each to q pint of
food is sufficient.
"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 to
It.
Powdered bOrax mixed with lit
tie powdered sugar and scattered
about in spots will prove certain death
to cOckrOaches and to ants, and if that
is not handy, a few drops OF spirits of
turpentine sprinkled here and there
will be as effective in the case of
moths.
Asparagus Omelet. = Boil two
pounds of tender, fresh-cut asparagus
in very little salt; better still. steam
the asparagus till tender. Chop il
very fine; mix it with the yelks of five
and whites of three well-beaten eggs;
add two tablespOOnsful of sweet cream.
fry, and serve quite hot.
-CocOanut COrn-starch Pudding.
Put quart of milk over the fire to
boil. Add four tablespoons of corn
starch moistened with little milk
As soon us the milk boils stir the corn
starch into the milk till it thickeus.
Then add quickly the whites of four
eggs beaten to q stiff frOth, six table,
spoons of sugar and cup of grated
cOcoanut. Turn into a mold after
adding salt to the taste. Serve with a
boiled custard made of the yelks OF
four eggs and pint and half of milk.
The average weight of hens eggs
is said to be about ten to the pound.
but some weigh considerable more than
this, while others weigh less. A Ger
man author, who seems to have paid
attention to determining the ratio be-
tween the size Of the chick and the egg,
says that the chick ut the moment it il
Matched weighs about two-thirds "a
much as the original egg. This would
seem to show that it is desirable tu
select the heaviest eggs in order to
produce strong and large chicks.
1t is feared that too many farmers
and dairvIen lose q good deal Of
money by refraining ON account Of
what looks like an extra expense from
using concentrated foods Our author
tiles in Canada say that we could
nearly double the present yield OF milk
alone by careful and judicious feeding;
and If this is true the importance OF
getting the best concentrated food be-
comes live question with every
farmer. Another important feature
seldom taken into account is the very
great addition to the richness and value
of the manure which follows the feed
ing of Oilcake and other rich foods. A
large percentage of what the farmer
pays out is returned to him in the
shape of manure of highly fertilizing
qualities.