The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1898-01-21
a. little cayenne pepper, boiled beets and
~ table scraps that are not greasy or

q. little cayenne pepper, boiled beets and
az table scraps that are not greasy or
y. When you want the eggs for hatch
l 2 introduce vigorous male, drop the
grain one-half and double the lean meat.
oyster shells and green feed, or open the
sates, and It the range is good and wealth |
or anu season favorable, feed nothing but
grain and leave the rest to nature.
~; Such change Of feed and treatment
should be done gradually month is none
700 long. Then use your eggs for hatch
ing, not before. :
IL. DO not be surprised it, say, your so
hens We're laying 30 to IS eggs daily all
winter they drop down to 20 or IS. This
ls what you are after, and as the spring
season advances and the range is good,
they. will again get back to their original
number of eggs daily, particularly if they
are OF the non-sitting variety.
~. Free, unlimited range for growing
chicks, a sharp lookout for vermin, day
and night, all summer long, pinhead oat-
meal, whole meal, bread and milk the
first two weeks, then gradually change
to- whole wheat, boiled clipped oats and
millet seed. Better, though, feed this
last only i'll such quantities as to furnish
a variety. In this way only, also, should
cracked corn and cornmeal mush be fed
to growing chicks.
IL. Free range, plenty of shade and
loose soil, good feed and clear water arc
the essentials in the growth of young
chicks. Such treatment makes large,
early-matured and vigorous cockerels and
causes pullets to begin laying ut four and
a half months.
II. The incubator may not beat the
hen. but the brooder will ut gallop.
Is. Green bone cutters, clover cutters
dispensable to profitable poultry keeping
1G. You can buy your clover cut ard
your grit and oyster shells crushed. But
green bone should be cut at home, the
fresher the better.
II. Glover is rich in nitrogen and lime.
No poultryman can afford to stint his
tocks in this feed, especially in winter.
Is. Do not believe that dunghill has
anything in common with a real thor
! oughbred. Not in eggs, not in weight,
not in growth, not i'll vigor.
10. Buy your stock from live poultry
man. Be slow i'll making crosses, and
never use male for breeding that js i;
cross.-Ohio Poultry Journal.
Chafing- Dish Recipes.
The secret of successful cooking with
chating-dish implies knowledge of it's
limitations. In this cookery sauces usual
ly play an important part. A delightful
variety may be 81 ven in the dishes
cooked in this simple, rapid manner. with
| proper array Of fine sauces, and the
best of materials are also necessary
Canned meats are the bane of those who
| use the chatting dish. These are to be toll
| Grated only as makeshifts and when
there is time to cook them in some way
| that will disguise their want of flavor
The chating-dish calls for rich meats or
| those with an especially delicate, fine
| navor. There is no time in this cooking
! to impart flavor. as is often done by skill
| full cooks in braizing ahd other processes.
| All the taste the meat cooked in cha
| hng-dish will have will be that which it
possesses in itself Only the freshest and
| best OF eggs, therefore, and the daintiest
| fish and other articles must be used for
| this kind of cooking.
1t is the dry-as-dust flavor of canned
goods. used so often in the chatting dish
cookery, that has made it unpopular with
men of healthy appetites and sent many
one from chating!dish slipper to his
club to thank heaven that the fashion
OF serving food in limited quantity and
restricting the cook to one method of pre-
pairing it had not yet been introduced
| there.
| The chaing-dish is not large and should
not be depended upon to do too much.
There should be sufficient acceptable food
prepared in other ways to fill cut The
supper 1t is a mistake o lengthcn the
cooking before guests over ten or twelve
minutes, although it is a pretty process to
| watch. At most. two courses are enough
to prepare in chating-dish at one supper
unless the party consists of only three or
| four persons. Where d salad is served,
| as it should be. with the dish of game,
hsh or fowl. cooked at the table, DO lot
| attempt to do anything else in this way
unless a second member of the party at
tends to it: A great deal more than this
is often attempted on chatting dish, and
| in this way lie disaster and probable
| scarcity of food, or unpleasantly long pc
| RODS Of waiting.
A lobster a Ia Newburg or plain lob
ster stew is usually a success, especially
if accompanied with the crispest and best
of salad. made of the bleached heart
| leaves of lettuce. Serve lobster or two
in this way and your guests viii be grate-
! full. Do not spend any time in prepara-
| ton. All that work must be done before
Everything must be ready at the begin
| ming, so that the man or woman who pre-
sides has nothing to do but light the
lamp and put the food into the pan with
it's sauce or seasoning; Let it work cut
| it's own perfection. The impression is
| conveyed that the host, or hostess us it
! may be, does all the cooking. In the ease
of simple dishes, like oysters. a rechauffe
! of slices of venisOn or Il hash of Wild
duck. this is the truth. But if stew of
| sweetbreads or a chicken HollandaiSe is
| the plate chosen, or any of those dishes
| that demand a fine Spanish or yelcute
sauce. the cooking which tells is that done
hours before in the preparation Of the
| sauce.
The meat is already cut in pieces and
is merely heated up in the chating-disb in
it's sauce, with the proper touch Of Ma
deira port, mushroom or truffies added to
give perfection of flavor. People who
do not know much about cooking and de-
| pend on experts for sauces sometimes
make more agreeable hosts at the cha fling
dish and do not keep their guests waiting
50 long as those who make a point of
doing more of their own work of prelara
| ton.
There are great many delicate little
dishes which may be cooked at a home
tea table in a chafng-dish: Do not at
tempt more than one such dish ut home
meal. A Welsh rarebit is usually a sue
cess. A stew of sliced apples in sugar,
lemon juice and wine, with little but
ter, is a simple dish.
Cream toast is always nice cooked in
this way: Prepare the cream in the
chafing-dish. Dip thin slices of brown
toast in the cream and serve on hot
plate, with little cream over each slice.
A dish of oyster toast is made with
the juice of oysters and about the same
amount of rich milk. Put six oysters
on each slice of toast, after dipping it in
the hot, seasoned oyster juice and milk.
1t is an improvement to oyster toast to
add clam and it's juice to every half
dozen oysters used. Season this dish
thoroughly with butter. salt and pepper.
Do not attempt to fry ON cha fing-
4 dish, nor even to saute in butter. The
fumes are not agreea ble.-New York
Tribune
| Olive Culture in Europe.
Recent official statistics show that Spain
produces yearly more olives and olive oil
than all the rest Of the European coun>