Pullman herald. [volume] (Pullman, W.T. [Wash.]) 1888-1989, 1889-07-27
HOME AND FARM.
THE Horns Must Go"-Compost Heap
The Pasture Feeding for Fat
or Lean-Air Stacked Lime.

|
it smooth before you use it again.
Air-slacked lime busted over the ground
around young trees serves as a partial
protection against some kinds Of insects.
One stone six inches high in wheel
track causes more wear OF team and car
riage than an additional half mile OF
, smooth road.
The fact that systematic men do SO
much work with so little effort is largely
due to their keeping their implements OF
labor in order.
Keep an eye on the future shape Of the
tree, and timely remove small, needless,
crossing or crooked limbs. This will OBJ
viate heavy pruning in after years.
Haaff has discovered a chemical de-
horner. If used on the calf it kills the
horn completely without leaving scar.
Several years ago Mr.. HaaH piped up in
a shrill falsettO, The horns must 90.
He was Joined by a few, then by hun
dreds, until the grand chorus swept froM
ocean to ocean. Now he starts another
refrain, 'The saw must go"
To have pasture well stocked with grass
the pasture should be divided into two
sections, which allows the grass to grow
in one while the cattle are grazing on the
other. When grass is kept too close, and
constantly tramped by the animals, it is
liable to be killed should drought come.
BY alternating stock on pastures the grass
will grow better and the animals secure
more food with less labor.
AS the hens can find large share OF
their food at this season they must be fed
very sparingly, or they will not lay. This
season grass has been plentiful in some
: quarters, and it makes excellent food for
poultry, either for those on the range or
that are confined, only that, in the case
OF fowls confined in yards, the grass
should be chopped into short lengths be-
fore being fed to the hens.
To Cook Tough Beef.-Season thick
steak with pepper and salt and fry slowly
in IA little lard, turn it often so that both
: sides are cooked alike, when well brown
J ed add a small quantity OF water, half a
a sliced onion, some minced parsley and
thyme, thicken with a spoonful OF flour,
cover close and leave for an hour on the
back OF the stove, where it may simmer
slowly, then add ponnd can OF tomatoes,
: then let il cook until the meat is ready
to fall to pieces.
Biscuit.-One quart Of sweet cream or
milk, one and half cups of butter or
fresh lard, two tablespoonfus white
sugar, one good teaspoonful OF salt; add
-four enough to make stiff dough, knead
well and mould into neat, small biscuits
with the hands, as our grandm0thers
used to do; add one teaspooniul of cream
tartar, if preferred Bake we'll and you
have good sweet biscuit that will keep
= for weeks in a dry place, and are very
nice for a travelling lunch.
Good Bread.-Save the water in which
you boil your potatoes for dinner,
mash two or three good sized pota-
toes and put in the water; when it is
cooled little put in a yeast cake. Let
stand until night, then add enough hot
water to make it of the required warmth,
set in sponge over night and cover so it
will keep warm. In the morning beat
the sponge until smooth and knead for
half an hour, or longer it you have the
time Let rise and put in loaves, bake
one hour in a moderate oven.
, Dressed Eggs Boil six eggs hard, cut
in halves take out the yolks and with
them mix thoroughly the following: A
little sugar, salt, mustard, pepper and
| enough vinegar to make damp enough to
r again form into balls same shape as be-
/ tore and replace one OF these in each hall
OF the eggs. These placed evenly on a
dish and garnlshed with parsley make a
nice dish for lunch or tea. This is espec-
iallI palatable for the warm evenings
which are about upon us.
Cottage Cheese-Set the clabbered
milk in the oven, leaving the door open
; turn it round frequently and cut the curd
in squares, stirring gently now and then
till about as warm as the finger will bear
, pour into a coarse bag and hang in a cool
, place over night if made in the evening
, when wanted, turn from the bag, chO,'
rather coarse and add salt, pepper and
cream Some prefer to dress it with
: sugar, cream and little nutmeg, omit
S ting the salt and pepper; or work in a
2 little butter and mould it into balls.
Hauling out fresh manure for crops
l that are to be planted on the manure is
7 Unwise. Before the plants can derive
1 benefit from the manure 1t must first de-
decompose in the soil and its elements
y dissolved by the rains. Well-rotted, de-
composed manure is always the best for
, any crop. If the manure is undecom-
posed it will not become available as
plant food to its fullest extent until the
a next season. The more litter in the
: manure the slower the process OF decom-
S position.
Last wear it was demonstrated by those
e who make special experiments to deter
, mine the matter OF feeding for fat or lean,
: that steer or hog can be made to at
tain a heavy weight, with a fair proper
ton OF fat and lean, by feeding for lean
as bv the former method OF feeding to
secure weight or fat only. The relative
cost of each system OF production is nearly
the same. but the quality OF the carcasses
|, tnat ere evenly interspersed with both
e fat and lean were far superior to the car
e casses that largely abound in fat.
Grinding Oats With Corn.-Corn meal
alon is not merely too hearty, but it is
s decidedly too heavy for healthful food.
4 For use on the table it is iightened in
V various WAYS, and generally eaten with
. something else likely to compact in the
stomach. 1t is necessary to do the same
with it for stock, especially if the corn is
a ground. There is nothing better to grind
u with corn than oats Their hull makes
the mixture much lighter, and the grain
: itself supplements some OF the deticien-
cies of the corn. Oats are also excellent
a 10 nut il with corn in the ear, when the
t latter is to be ground. Unless this is
e done il is often hard for the miller to
: make the cob grind fine enough. Ii any
way damp the cob breaks up into pieces,
and only the grain is ground and that
L noorlv Somehow the mixture of one