The L'Anse sentinel. (L'Anse, L.S., Mich.) 18??-current, 1892-08-13
Poultry Pickinss.

-
The feed OF young pullets should
DO flesh rather than OF fat forming
II necessary to feed corn meal to a
sick fowl always scald 1t thoroughly.
One OF the chief merits OF the
Langshans Is that 1t Is a good table
fowl
Never allow ducklings free access
to water until they are six weeks old
at least
A dose OF raw chopped onions CIV
On night and morning will usually
cure cold.
Feed little chickens little at
time but feed them several times dur.
ing the day.
Fumigating the poultry hou is
one OF the easiest ways of killing out
the red mites
Another advantage with fowls on
the farm is that they get plenty OF
exercise hunting food.
Boards foot wide set on edge so
as to form q square make good pen
for ducks and goslinga
Young poultry for market must be
kept growing from the time they are
Matched until ready to sell
On the farm small focks should have
plenty OF range; when kept confined
constant vigilance Is necessary to keep
down disease.
The objection to feeding young and
old fowls together is that some OF
them will get more than their share
while others will get less and OF
course will not do 80 we'll
II lice get in the nests OF the set.
ting hens take out the eggs take out
and burn the old material and put in
fresh. sprinkling with sulphur; put
the eggs back. dust some sulphur ON
the hen and then put her back.
Home Hints.
Bruised geranium leaves freshly
out II applied 70 q cut or bruise will
help heal It.
Using q very little lime water In
milk or cream will keep IL from sour
ing and also make It more digestible
Moths again. Another positive
cure Pour few drops OF chloroform
into the drawer In which the clothes
are TO be packed.
A hammock with rufies OF cretonne
or chintz sewed TO the side and piled
high with cushiona makes q restful
piece OF furniture for room.
A leaf OF sweet geranium put under
the creased paper lining In the cake
MN ,ut1I s,v, "a ~ a., <ha oalro n a~-z-
and fragrance that Is very pleasant
All kinds OF cooked fish can be
served with salads. Lettuce is the
best gr cen salad to serve with them;
but all cooked and cold vegetables 20
we'll with fish.
Greasy cooking utensils after be.
ing rubbed off with paper, should be
allowed to stand with little water
and ammonia in them. and they will
be easier to clean.
A plain but quick and delicious soup
may be made by using can OF corn
with q small piece OF pork. This
warmed up quickly, with little milk
added is very good.
Fried cells should be slightly sailed
before cooking. Do not cover them
with batter but dredge them with
just -four enough to absorb all moist
ure. then cover them with boiling
lard.
An excellent salad OF cold boiled
potatoes cut into slices about an inch
thick may be made with thin slices OF
fresh beet root and onions cut very
thin and very little Of them. with
dressing.
Potatoes should be boiled In their
jackets in salt water. After they are
cooked through the cover OF the ket-
tie should be drawn half way of and
the potatoes allowed to dry. After
this they can be fixed In my OF the
many ways or can be served that way.
When putting the clothes TO soak
over night It Is we'll to rub the most
soiled places and the wrist and collar
bands with soap and to rub out or
take out all spots Clothes should be
shaken before hanging them out TO
dry; 1t saves trouble In folding; Fringe
can be made to look very soft ana
fluffy II shaken vigorously while still
wat