The Princeton union. [volume] (Princeton, Minn.) 1876-1976, 1892-02-25
Stock Notes.

The cheapest beef is that made on oood
pastures.
Vary the rations occasionally to keep
up the appetite.
Allowing the cattle to run down helps
to give the lice a start.
Cattle need light; do not compel them
to live like rats in a hole.
Profitable beef cattle belong to special
regions, breed and treatment.
About two-t thirds of the food eaten by
half grown animal goes to maintenance.
Many western farmers will have to feed
their cattle more with reference to the
manure 45.qa... 1s..-.f ~. r.. - r.
1t is very poor economy to half starve
calves; keep them growing from birth to
maturity:
When the lower grades of cattle will
not pay the best plan is to breed and feed
something better
Bran and oil meal with roughness make
cheaper feed in many cases for cattle than
corn and roughness
Scattering the feed out on the ground
may save some work occasionally, but
does not economic feed.
We may make mistakes in feeding and
caring for the cattle too often; there is
no necessity for repeating them.
In a majority of cases, as the number
Of thoroughbred or good grade cattle de-
creases, the age of turning to market in
creases.
At present prices it requires the best
of management to feed beef cattle for
market with profit, and it is only through
the best cattle that it is possible.
Hous ehold Helps.
Sheet iron pans. for cake and bread are
preferable to tin.
To preserve tomato catsup and improve
its flavor, add tablespoonful of brandy
to each bottle.
When about to scald milk wet the
saucepan with cold water to prevent the
milk from scorching.
When you buy raisins for cooking pur-
poses seed them. wash and thoroughly
dry them and put in glass jar with tight
lids. Currants also.
In mixing omelets two general rules
should never be forgotten. One is never
to use more than eight eggs for any one
omelet; another rule, not to beat the eggs
too much.
distinguished French physician in
sists upon it that raw oysters are extreme
ly nourishing, and that in all cases of i'm
paired digestion and nervous troubles they
are an excellent tonic. I'D. =, .,
To tell good cod when you go to the
market examine the fish just above the
tail. In good healthy cod the body is
round and plump. The lower half of the
fish will he almost cona Shanad
Better results can be secured with
ground feed of any kind by feeding in
connection with roughness, rather than
much of it is not properly digested. -
Iron pots should always be boiled out
first with wood ashes and cold water
Then thoroughly washed and they are
ready for use. Skillets, griddles, iron
gemrpans and waffle. irons should be we'll
creased and allowed to burn of once or
twice before using.
Reserve the water in which the green
peas hove been boiled Add to it some
well reduced stock, or some of Liebig's
extract, and at once delicious soup is
produced. The French never thr ow away
the water in which vegetables are cooked
With proper seasoning they convert it
into palatable, wholesome and econona-
ical potage or food.
A handsome laundry bag may be made
Of heavy damask towel with snowy
red border. Cut the towel in two and
sew on pieces Of turkey-red ee-eighths
iof a yard long to each half. Join these
at the sides for a bag and make hem at
the top wide enough to run in red rib
bon two inches wide. The fringe ends at
the bottom are fastened together with
herring bone stitch in red silk, which may
continue all around the Sides