Year: 1869

and Farm.


CARE OF POULTRY IN WINTER Very few
persons pay necessary attention to poultry
in winter, although at this season they re-
quire constant care. A poultry house to
be quite warm should be constructed with
double walls and roof, like an ice-house,
and should have as much glass as possible |
to admit light aud sunshine.


Boards about four inches wide are better |
adapted for roosts than round poles, as the
fowls sitting on them can cover their ,eet |
with their feathers and protect them from |
frost. Old hens are not worth feeding and
should be got rid Of, and young, vigorous
ones substituted. When more than three
years old hens are usually not worth
keeping. - .,...7. =.


Abundant food should be given in winter,
as without it very few eggs will be obtained.
With boxes for the hens to lay in, so ar
food and water should be given with regu-
larity, and supply of lime, gravel, crush
ed bones, and charcoal should be always
available. le.-Fd,mer's Home Journal


POTATO FR111ERs. Take five or six large,
mealy potatoes (Peachblows are the best.
and slice them lengthwise, about one-fifth
of an inch in thickness, throwing the slices
into cold water as they are cut Have
ready deep griddle on the fire in which
some lard or nice drippings have been
melted; lay the slices in separately, and
sprinkle them with salt. Fry them to o
nice brown on one side; turn and brown
the other. Try them with fork, and as
soon as one piece is thoroughly done, dip
it in batter and return it to the griddle. By
the time the last piece is dipped, the first
will need turning. As soon as the fritters
are Drowned on both sides, lay them on
heated dish and put more on the griddle.
They need constant attention, to keep them
from becoming too crisp or burned. Half
teacupful of sweet milk, one egg, little
salt and -four enough to make it of the con-
sistency of pound cake, is good recipe for
the batter. Apples sliced and cooked in the
same manner and eaten with sugar make
good dessert.-C0r. American Agricutturist.
Feeding hogs on unground and un-
cooked corn has been frequently proved to
be far less effectual manner of fattening
them than that of giving them the same
grain ground and cooked; yet many per-
sons prefer the former to the latter mode
of feeding. Pulping roots, such az tar
potatoes, etc., is now found to be q very
| PAOAS0OyO "Oy Va PAOP"AAuS S1CAA AOA Ahe-
tening stock, and very efectual machines
have been invented for this purpose. In
the Channel islands largo quantities of
parsneps are grown for feeding milch cows,
and are kept for long time by being
i cooked and then pressed into casks. nearly
/: all moisture being expelled in the process.


To preserve cabbages dig q trench two
feet wide and six inches deep, fill the bot
tom with wheat or rye straw. Stand the
cabbages'in the center of the trench, heads
down, and three inches apart. Scatter
straw around the heads, and cover from
four to eight inches deep with earth, leav-
ing the roots exposed to the weather. A
board laid on each side Of the hill will keep
it from washing down by rains. A dry
spot should be selected for the purpose.
Cabbages should be buried this month.
A few freezings does not hurt them, but
rather improves their favor.


To KEEP potatoes for seed: When first
dug let them dry off we'll by lying several
days spread out thin ON the barn floor; il
they are greened by the sun it is double
advantage, for no careless cook will take ot
them twice for boiling. Then place them
in a cool dry part Of the cellar, on floor
of boards and not mo-e than TIVE feet
deep, Never keep them in barrels. Ex-
anime them occasionally during the winter,
and if they show tendency to grow, rub
the eyes out and spread them out thinner.


A Rock county farmer says; Il would
advise farmers now to commence and give
their milch cows small amount of salt
daily, and every stormy night to tie them
up in warm stable and give them either
an armful Of green clover hay or else green
cured corn stalks and all the pure water
| - SO ,o<H
ing that will pay better with good care than
of care"


HAY REQunED FOR Cows.-After All ex-
perience Of many years, write! in the N.
E. Farmer says that good COWS will eat on
an average twenty pounds Of hay when
Not BY guess-work, but tested by actual
weight for months at time. They will pay
we'll for their keeping by yielding an aver
age of six quarts of milk throughout the
wear. He estimates summer pasture at
fifty cents per week, and milk at 81 cents
per quart.


BEEF AND SAuER KRAuT German Re-
cipe.-Put about eight pounds of beef into
cold water. When it comes to q boil, let
it boil very fast for eight or ten minutes
not longer. Take it out and lay it i'll q
stew pan, cover it completely over with
sauer kraut, and pour in pint of thin
gravy. Stew it four hours, and serve with
the gravy in q tureen or deep dish.


STEAMED Fowls. - Fowls are better
steamed than boiled, especially when there
is no veal stock on hand to boil them in.
When steamed, the juices shold be seved
by placing pan under the strainer to
catch all the drirs. Drawn butter, plain or
seasoned with parsley or celery, is the
most common sauce used for boiled fowls.
Liver sauce is good, but when oysters can
be had, oyster sauce is to be preferred
above all others.


The Germantown Telegraph deprecates
leaving corn fodder in the shocks through
November. 1t should remain no longer in
the field than is necessary to dry the grain
After husking, the fodder should be care
fully STACKED near the place Of feeding or
put under sheds. Horses prefer it 70 hay
and it is especially sought for for racing an
imals If cut and steamed it is as good as
ing.


Anewspsper exchange saysthat one BUSH
81 of corn will make ten and a half pounds
of pork. If this be true, pork will cost
the feeder one tenth as
much per pound as the corn is worth upon
which it is fattened. Thus with corn ut
SO cents the pork costs about five cents
The relative advantages of selling or feed
ing the corn may thus be judged.


DIP well-seasoned shingles in lime
wash, and dry them before laying, and they
will last much longer, and not become COW
cred with moss.


The following is recommended by the
Southern Cultivator as an excellent salve
for wounds or gals on horses and mules:
Take one gill of turpentine and one-half
| pound Of tallow; melt the tallow and pour
tho turpentine with the tallow while hot;
rub the animals shoulders with 1t while it
is warm, with woolen rag, three times
day, until it is cured.


ALWAYS tie a halter by first making a
single loop, and thrusting the end of the
halter through this loop. This is very
quickly united, and will never come united
of itself


A CORE spoudent of the Southern Gull
tivator adduces many facts in support Of
the theory that rust is disease as perma-
nently fixed in some varieties of wheat as
the consumption is in some families. He
classes the Tappannock with the diseased
varieties.


A CORRESPONDENT of the Massachusetts
Ploughman says: Cover your strawberry
vines lightly, or you smother them. Pine
boughs are just the thing for it; but oak
leaves, sea-weed, or coarse hay are very
good.


In plowing, or teaming on the road, in
hot weather, always rest the horses on an
l-