Pullman herald. [volume] (Pullman, W.T. [Wash.]) 1888-1989, 1889-05-04
HOME AND FARM.
The Nursery Toilet-The Care of Poultry
The Pruning Season-Farm
In provements.


better than embroidery silk, and so
makes more sergiceable outlining on dam
ask cloths for the figure Monograms on
doylies are worked with yellow silk, in
large letters, at the middle.
Poultry need good, dry busting place.
They like it better on a level with the
floor of the poultry-house than to climb
into box. Overlooking or keeping on
corn and other fattening food is quite as
frequent cause for hens failing to lay as
lack of food.
Pruning when dormant tends to i'm
part vigor, but if done VIXEN growing or
in leaf it checks growth, an therefore
feeble tree should never be pruned after
growth commences in the spring. But
healthy, strong growers may be lightly
pruned at either season.
There is no lack this season of pretty
linirgs for thin black materials. Silk, is
of course, the most desirable, and one
sufficiently good can be purchased at so
cents a yard. There are silk-fnlshed
muslins, sateens and other cotton fabrics
that look quite well under grenadine, or
other diaphanous fabric. but silk had
better be always used for waist lining, as
any other material is apt to stain the
skin and underclothing in warm weather
Farmers have a much greater sphere
of influence on the flavor of milk pro-
duced than they suppose, or they are
willing to admit. The reason why a GER
tain number of consumers in all large
cities are willing to pay what, to farmer
or an average consumer, may seem eX-
traordinary prices is because they get
| ,fb 40 oh oil
uniform. The makers of these buffers
nearly all use clover or meadow hay and
corn meal, in varying proportions with
other coarse fodder and meals.
Lemon Shortcake: Make a shortcake
dough exactly like a strawberry short
cake. While that is baking crate the
peel of lemon and squeeze every drop
of iuice from it into the bowl, then take
half cup of sugar and half a cup of mo-
lasses, teacupful OF water, a little lump
of butter and a tablespoonful OF -four.
Let this boil until it is just tabout as thick
as boiled custard. When the shortcake
is baked cut it in two parts, and pour the
mixture over the lower one, then lay the
upper part on this, bottom side up, and
cover that also with custard.
Brown bread, which may be also served
as pudding, is made by taking one cup
of molasses, one teaspOonful of soda diS~
solved in half cupful of boiling water;
stir this in the molasses until it is thor
oughly mixed with it, then add three
parts of graham -four to one of corn meal
in sufficient quantity to make batter, to
this add tablespoonful of melted lard.
Steam this four hours. II you wish to eat
it hot in place of bread, dry it in the oven
for fifteen minutes; if for pudding, serve
it fresh from the steamer with a sour
sauce.
Fresh salads: Fresh salads ought to
lie long in water; the withered only long
enough to crisp them. The outside leaves
are thrown away, the inner ones parted,
well rinsed and examined, and, if neces-
sarv. plunged into salt and water Tor
few minutes, which will quickly free the
| leaves of any insects that may cling
| to them. They may be thrown into a
colander or salad basket to drain, and
thence into a napkin held by its four
corners and shaken lightly uHtil it alb
sorbs the water hanging about the leaves.
Handle the salad as little as possible in
cutting. Do not mix it with dressing
until the moment of serving, and then 1t
is usual to put the liquids at the bottom
of the bowl and stir it up just before serv-
ing. Salads Of fish, meat or potatoes
are better made half an hour before they
are used, except such as are mixed with
leaf salad. Let chiveS or onions be
handled apart when used, not mixed in,
as so many object to the flavor.
The Nursery Toilet: Some one should
make a protest against the sOpping OF
chiIdren's hair with water, or using
wet brush in dressing their hair, to save
the nurse or mother some trouble in ar
ranging it. Water constantly evaporat-
ing from the surface affects the natural
circulation, the color and oil of the hair;
if should be used on the scalp only, to
cleanse it, or at fixed times to wash the
hair. and this preferably at night, when
the head can be well covered up to avoid
taking cold. 1t will be found quite dry
in the morning The use of hot water,
instead of cold, for cleansing the scalp
and hair may be recommended. Hot
water is a stimulant and should give the
hair good color 1t is known that sui
phur is a component part OF the natural
color of the hair, and some OF the hot
water hair dressers avow that they can
distinctly smell the sulphur developed by
this process in the hair with the hand
rubbing that accompanies its use. Hair
dries more quickly also, after the hot
water application than the cold. But be
sure to pin the head up-after rubbing
in towel, which can be removed and
replaced, if it becomes wet. Ii salt be
applied, it should be in this way. Occa--
sionally this application will give sound
sleep to restless or fatigued heads.
The best and the shortest way to i'm
proye farm is to reduce the stock, plow
vour fallows in winter so that the soil
will be warm and dry and the subsoil de-
composed early in the spring. Harrow
well and then SOW ten or twelve quarts OF
grass seed to the acre when you put in
! your oats. If all take, your chance is
good for obtaining from five to ten acres
OF oats and field of grass. Then pre-
pare as many acres for rye-sowlng, pro-
vided YOUR land is not good enough for
wheat. and the two crops will give you
all the straw you need, and the corn field,
with usual good luck, will produce enough
To fatten stock. At the end Of the sea-
son YOU will have the produce from tit-
teen to twenty acres of land, represented
in oats, corn and potatoes, and as many
! acres sown with rye and wheat. Keep just
stock enough to eat up the produce IN grain
and hay, and after gathering your next
years crop of hay and grain, covering say
fifty acres of your farm OF one hundred
acres, you may think Of adding as many
head Of cattle as your farm will sustain
without purchasing heavily OF foreign
supplies. By the end OF the fourth year
YOU are ready to put in crop OF wheat
and save plowing UP your bottom
meadow, YOU have re-seaded your whole
| firm and are now ready to enlarge your