The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1893-01-11


tised so extensively are not needed.
Grease is destructive to lice, and II is for
this reason that they cannot thrive on fat
animals whose hair is full OF natural Oil
ness. A good exterminator is made of
two parts of lard oil and one part kerO-
sene. When an animal is badly in tested
two applications should be given. The
treatment should be followed by liberal
use OF the comb and brush to open up the
pores OF the skin.
Another re nedy even better than oil is
a mixture # starch and water, made by
boiling potatoes thoroughly done and
MASKING them in the WAFER. Ii should be
applied as a wash in very thin state,
and the application should be fol owed By
a good curryinR. 1t il safe TO say that
tens of thousands of head of stock are suf-
fering more or less by reason Of this pest,
and the application of one of these simple
remedies would not only relieve them, but
save their owners from constant loss.
DehOrning.
Cattle needed horns as defensive weapons
when running wild over the plains, but of
what use are they now? If they are not
benefit in any way and are an injury in
many ways they should GO What is
more cruel than to permit a vicious steer
or COW TO horn and bully meek or weak
fellow from morning until night in feed
lot? And yet this is seen every day.
Some of the men who permit this cry out
against the alleged cruelty OF removing
the horns. Dehorning, like tooth pull ing,
must hurt for the moment, but expert
ments with dairy cows prove that the
suffering does not last, as the flow Of milk
is not disturbed in any marked degree.
At least the calves should be "dehorned"
by the use of caustic on the iucipient
horn before 1t appears.
SeeI Potatoes.
It isa demonstrated TACT that the largest
yield of potatoes can be gotten by planting
whole tubers of large size. They furnish
plenty of vitality and nutriment for the
stalks. But their cost is so great that
their use for seed is Improbable. The
next best seed is a medium potato cut
into halves or quarters. The craze for
close cutting of seed Is going out. few
who have very ferti e lands and prepare 1t
perfectly. do we'll with seed cut to the eye
but ordinary soil requires more seed.
The safest way for all beginners is to use
plenty of seed, and as they learn to till
better they can increase the size OF tubers
by reducing the amount of seed. although
the total yield NAV not be increased.
stored wool
Will stored wool lose in weight as some
dealers claim? Or will il gain in weight as
some stOcknen assert? One needs to
know about this when he is deciding
whether he will hold or sell his clip. a
careful test by an Ohio farmer seems 20
prove that there ls sight gain. We be-
eve that it IL safe to count on very little
If any loss ia weight in stored WOO. zssKsg
Mutton as Food.
There is no more healthy meat than
mutton. 1t is preferable to pork and Just
as nutritious as beef 1t is strange that
more of it is not used on the farm. When
q beef is killed there is too much fresh
beef 10 handle, but the carcass of a young
sheep is not 80 large but that a family can
use it before il becomes stale, If the
weather is cool. Our farmers could HELM
the sheep industry by making demand
for it at home.
Recipes.
Escalloped 0ysters-Take the oysters
from the liquor. wash them carefully in a
baking dish. CRATE bread crumbs highly
seasoned with pepper and salt and pinch
of celery seed over them. Add another
layer OF oysters, and the seasoning then
one of grated bread, and so on until the
dish Is filed.
Oyster Salsd-Take half gallon OF fresh
OYSTERS the yolks of six hard- boiled eggs
| one raw egg we'll beaten, two tablespoon
fuls OF melted butter, a tablespoonful of
mustard, with pepper and salt. a teacup
OF vinegar and four punches of celery
| Drain the liquid from the oysters and put
some hot vinegar over them; set on the
| FIRE five minuts; let cool mash the yolks
| of the eggs and mix all the seasonings to-
| gether and pour over the oysters and cell
| ery.
Oyster Pates-Line small pate pans with
| pull paste; roll cover somewhat thicker
| than lining; put IN each OF tine pans a
| piece of bread TO support the cover while
| baking. Make white sauce of one table
| spoon OF butter, two tablespoons flour
and one pint OF cream. Cut the oysters
! into small bits and cook them in the
sauce over boiling water. Carefully re-
/ move the upper crusts; take out the
| pieces OF bread fill with the hot oysters
/ and serve at once.
To Fry Oysters-Use the largest and
best oysters; Law them in row upon
| clean cloth and press another upon them.
20 absorb the moisture; have ready sew
/ eral beaten eggs, and in another dish
| some finely crushed crackers; in the fry
! ing pan heat enough butter to entirely
1 cover the oysters; dip the oysters first into
the eggs then into the crackers, rolling il
I or them over that they NAV become well
/ encrusted; drop into the granite frying
| pan and fry quickly to light brown
/ Serve dry and let the dish be- warm.
Ice Cream Cake-Take the whites of
eight eggs, beat to a sti roth, two cups
sugar, one cup butter. one cup sweet milk,
| two cups flour, one cup cornstarch, two
teaspOoDfuls baking powder. Cream the
butter and sugar. silt flour, cornstarch and
I baking powder. add the beaten whites of
the eggs last. Bake in jelly tins. For the
/ icing, boil four cups sugar until il will
candy, and pour over the beaten whites Of
four eggs aud add one tesspoonfnl puiver-
ized citr!c acid. Stir until cold and spread
between layers.
Cocoanut Cake.-One cup sugar. one
cup Hour. half teaspoon cream tarter, one
fourth teaspoon soda, one teaspoo boiling
water. three eggs; beat the yolks of the
eggs. stir in the sugar, then the whites OF
the eggs, beaten to stiff froth: then the
flour. with the cream OF tartar mixed
through il then the soda dissolved in the
boiling water; bake in three or four cakes
In pretty quick oven; make an icing OF
the whites OF two eggs and six heaping
I teaeDOons of DO " dered sugar: spread the