The Princeton union. [volume] (Princeton, Minn.) 1876-1976, 1893-11-23
Farm Notes.

IL Is no more important to know how
to grow fruit than to know how to
gather, pack and market.
The feathers of the Pekin duck and
of the Embden goose are white and
always sell for the best price.
Eggs sell and poultry sells even
when times are hard. The poultry
yard is a bank that never closes
Is Oyster shells can be broken up by
putting them in a bag and nam
mer4ng them, but it will spoil the
bag.
1t is not good taste to use a $40
saddle on $50 horse. Better i'm
prove the horse if you have to use
IS saddle.
1t is not necessarily the biggest
crop Of fruit that is the most profit
able. The quality is very import
aut factor. - -
The man with a small farm is
much happier and prosperous than
the one with large farm for which
he is heavily in debt.
Keep supply of buckles, rivets,
etc.. on hand to repair harness. Bv
making repairs in time much time
and money may be saved.
: Experience is good school but a.
man can by reading the experiences
OF others be greatly benefited in ad-
vance of his own experience.
One of the best qualities of the
dairy COW is lacking if she is not
gentle. Gentle treatment is the best
way to secure gentleness in the COW.
Dry weather is frequently the
cause of crop failure. 1t would
pay to consider the question of irri-
CATION, on small scale, for potatoes,
etc. With arrangements for water
ing potatoes in a dry time failures
would be much less frequent
Home Hints.
Dredging a little -four over the top
OF cake will keep the icing from
running.
In beating whites of eggs for me-
ringue or frosting do not add the
sugar until the egg is stiff.
10 keep cake from sticking to the
pan dredge the inside of the pan with
Hour after buttering it, shake off all
that will fall. and pour in the dough.
If tea be ground like coffee o,
crushed Immediately before hot
water is poured upon it it will yield
nearly double the amount of its en-
hilarating qualities.
To cut fresh bread so that it NAV
be presentable when served heat the
blade of the bread knife by laying
first one side and then the other
across the hot stove.
Almost any thing that is made with
baking powder can be raised quite as
we'll with sour milk or buttermilk
and soda, allowing one even teaspoon
1ul Of soda to pint of milk
If through any blunder in cleaning
fowl the gall or other entrails are
bursted the faint which affects the
meat may be easily removed by soak
ing for half an hour in cold water in
which title soda has been dis
solved. . -"
Never place one Dreaded article on
another when drying or frying. When
ready to fry shake off loose crumbs.
Place in wire basket, being careful
not to crowd. Fish, meat, croquetres.
etc, when dry after breading, can be
placed in the refrigerator until the
time for frying. They will keep for
twelve hours or longer.
In putting up preserves for small
families use pint bowls occasionally.
A bowl of ripe preserves or jam is
just nice quantity to put upon the
table or to make a pie or a dozen
little tarts. By putting up the pints
in these small bowls there will be no
worry when it is opened lest the re-
mainder spoil; no forcing it upon the
table for a second or third day in sue
cession to ''get it eaten up. =