Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1889-11-07

Oh. soft as the spell that this fair season weaves
To hold the charmed spirit in thrall,
The heart feels a sadness, nor knows why 1t
A strange peace seems brooding DER all:
There's a hush in the valley, a hush by the
And life itself seems to be hushed into dream
Boston Transcript.
PRACTICAL RECIPES.
BUTTERAIILK PANCAKES.
One quarter of pound Of -four, one tea
spoonful of bicarbonate of soda, made into
a light batter with buttermilk: must be
put In the pan at once, with very little but
ter or lard, and fried as other pancakes.
BOSTON BROWN BREAD.
Take three teacups of cornmeal; stir in
to it two cups of boiling sweet milk; when
cold add one teacup of malasses, one cup
of wheat flour and one cup of sour milk;
into the sour milk stir well one teaspoon
full of soda, add one-half teaspoonful salt;
steam three hours.
CORN OR FLOUR CREDIBLE CAKES.
Take one pint of corn meal one quart
of -four, either brown or white, one tea
spoonful salt, one-third of cake of COM
pressed Yeast, or two tablespoOnfuls of
potato or any other good yeast, and water
or milk enough to make a batter as thick
as for buckwheat cakes. Cover and let it
rise over night; in the morning dissolve a
teaspoonful soda in little tepld water and
stir it into the batter a short time before
baking Have the griddle hot and do not
bake too rapidly as corn meal requires
more time to cook than when wheat -four
only is used.
PINEAPPLE SHERBET.
Prepare one large or two small pine
apples, by first peeling, removing all eyes
and then chopping it finely. Cover ltwlth
pint of fine sugar and six gills of water.
Heat half of the water first. and dissolve Ill
it one tablespoonful of crinky gelatine or
half that quantity of the powdered kind.
Stir this we'll and then freeze.
BALTIMORE CAKE.
Beat half cupful Of butter to a cream,
adding gradually one and one-half cupfuis
of sugar, when very light add three-quart-
ers of a cupful Of cold water, and two cup
fuls Of flour: beat well and add half of the
beaten whites Of four eggs; take one cnp-
full of English walnut meats. cut them IN
small pieces and -four them well, and then
stir into the cake with the remainder of
the beaten white Of the eggs, and one tea
spoonful of baking powder; bake moder-
ately about so minutes.
RAIsIN CAKE.
Take teacupfuls sugar. one each of but
ter and cold water, 81 cupfuls -four, 2cup-
fuls seeded and chopped raisins, 3 eggs, a
teaspoonful each. Of cinnamon and grated
nutmeg and teaspoonfuls baking powder.
Rub the butter and sugar to cream, add
the beaten yolks, the cold water, the flour
in which is sifted the baking powder, and
then the whites of the eggs beaten stiff.
Lastly add the raisins rolled In flour. Bake
in two loaves, or in a single large one.
PICKLED BEETs.
Select smooth, red ones, wash clean with
a brush but do not cut them as they will
bleed and lose their sweetness. Boil in
plenty of water until soft, then take out
into pan of cool water take off the skin
as soon as cool enough; slice into pitcher
or jug and pour vinegar over them while
warm. Cover as soon as cold. If too sour
add cupful of sugar to the vinegar next
day If you wish fresh picked beets warm
for dinner so as to have them done an hour
before the MONDAY meal, slice into a vege
table dish, sprinkle a little salt over them,
put vinegar to heat, to which add piece
of butter. When hot pour over beets and
keep in a warming oven until ready to
serve.
A Christian County, ILL.,, correspondent
of the Rural New Yorker, writes: | am
aware that experts and poultry fanciers
| tell us that wheat is the best food for the
| production of eggs; but so far as my OBJ
servation extends not one farmer in a
| 10 10
often the screenings are fed tc young chick
liable for poultry food. This town is quite
poultry market, thousands of chickens
and millions of eggs being sold here yearly
| to party who has erected large estab-
| lishment for the handling of these products,
and who keeps several men busy dressing
and picking during the entire fall and
winter months Much of the produce is
shipped direct from here to Boston, Mass.
/ 1t is safe to say that more than nine-tenths
of all the poultry raised hereabout are fed
and fattened on corn and oats, with the
seeds, insects, ETC., they pick up about
| the yards and fields. The Plymouth Rock
is the leading breed and such fowls bring
| the best prices On a diet of corn, oats and
yard pickings they lay full average num-
Der of eggs per year. Early Matched hens
lay we'll in the fall, and if warmly housed,
most of the winter, and rest and moult IN
the summer. Some of our women poultry
keepers are quite experts in inducing their
hens to lay during the winter | have
tried several different kinds of food for my
own hens, and find that they lay just as what
on diet of corn and mixed oats and what
they pick up about the yards as on any
thing. When allowed the run of the place
they will eat only enough to keep them in
good trim, even when the food lies before
them in heaps When yarded. however,
l find it necessary to feed them limited
quantity. or they quickly become too fat
and lazy to lay.
The S1lo Has Come to Stay
i a., e IL 80 L.. E,,+,.-.n- &C tl,n H.