Griggs courier., 1888-06-15
FARM AND PRESIDE.

-Seedtimc and harvest are not prom
:scd to slothful farmers who stake all
chances on the theory that the world
owes them a living.
If the brush is to be used it is of
more Importance on the COW than on
the horse, yet the former is almost en-
tirely neglcctedin that respect.
Frost Pudding: One cupful of boiled
rie Ane pint of milk, butter the size Of
a NRhv1t, yclks of three eggs, and the
rind of one lemon. Bake, and add q
meringuc made of the whites of three
eggs.
Good clover hay, or variety Of
grass in the pasture. will give better
results than an exclusively grain diet
to any kind of stock. 1t is the variety
Of food rather than the quality and
quantity that promotes digestion and
health.
Excellent results are claimed for
the dry method of feeding chickens, i.
c:as beginning with boiled egg and
bread crumbs. changing this diet in
few days to oatmeal. fine cracked corn,
fine cracked wheat, afterwards substi-
cutting whole grain.
The farmer who says his business
*'does not pay" in most cases proclaims
his own ncapacity, for there is the plain
fact that agriculture returns larger
profits in this country than in amy other
land, no matter whether prices be high
or low.
-Crcamed Goldfish: Boil one pint of
milk. thicken it with one tablespoon
of butter and one tablespoonful of
-four; mix together in :, bowl set on top
of the boiling tca-kettle, stirring occa-
sionally as the butter mclts. until they
are smoothly blended; season with pep
per and add heaping cup Of shredded
Goldfish. Serve hot.
The restorative influence Of plow-
ing in clover on rundown land is not
wholly due to the plant food it fur
nishes to the SOIL which produces in
creased growth of crops. but is largely
due to the mechanical effect i'm mel
owing and timing soil that by long
cultivation has become compacted and
ifelcss. Country Gentleman.
-Tc make good wafiles. take one
pint of hutternlilk, one teaspoonful of
soda, one tablespoonful of melted but
ter, one tcacup of flour. the yclk of four
eggs, and a small pinch of salt; beat
the whites separately to Il stiff froth.
and add them tn" last thing. Have the
waffle tins we'll creased and very hot,
pour il. the batter and bake brown.
In transplantng cabbage, tomato.
pepper, OF other plants, have the soil
we'll prepared; take shallow pan,
partially filled with water and good.
rich soil, stirring until the consistency
of cream; take up the plants carefully,
and dip the roots so that us much soil
Us possible will adhere to them. In set
ting out see that the earth is packed
firmly around the roots.-Honae, Farm
and Factory
Bread Balls for Soup: Cut the
crllmb OF q stale loaf into small pieces.
put them in II basin and pour over them
enough hot water to moistrn, without
making them too wet, let them cool;
chop an onion, lay it in the frying pan
witt, u large lump of dripping and
some chopped parsley, and fry light
brown; mix it with the bread, and
when cool add two wcll-heatcn eggs,
salt. pepper and sufficient flour to bind; ;
make the mixture into small balls anal
drop them into the boiling soup about
fifteen minutes before serving.
Potato Turnovers: Mash some drv,
mealy potatoes while they are warm;
add u piece of butter, and mix with
them two or three beaten eggs, ac-
cording to the quantity of potatoes.
Dredge paste board. spread on it the
potatoes a good half-inch thick. When
cool, cut out in squares or round cakes
five inches across. Put on each large
tablespoonful of any remnants of meat
or poultry minced fine. Turn over
half of the cake to cover it. coat them
over with egg and bread-crumbs. and
bake Il delicate brown in q moderate