Year: 1878

ers that the first eggs are always the
best for Matching, and are also much
truer to their breed, showing all the finer
points as we'll as developing sooner, and
approaching the nearest possible to per-
fection.


The chicken cholera was very bad here
last spring, and l will tell your readers
how we cured it. For every forty fowls
we took piece of assafotida the size of
q hickory nut, broke it in small pieces
and mixed it in about pint of corn meal,
wet it thoroughly with boiling water, and
placed it near the roosting place, so that
the chickens could eat of it the first
thing in the morning. If they were not
too near dead to eat, cure was certain,
Correspondence Ohio Farmer.


A successful turkey-raiser feeds the
chicks during the first eight days on
eggs boiled hard and minced; during
the second week he adds to this bread
crumbs, chopped with parsley and
onions; during the third week he keeps
back the eggs, and only continues the
bread and the vegetables; afterwards in
stead OF the bread he gives moistened
meal, boiled peas, and, above all, millet,
of which young turkeys are very fond.
When the birds are sickly they are
easily cured by making them swallow a
pepper-corn their bills being carefully
opened to avoid hurting them.


The cleaning and disinfecting of the
poultry house should, of course, be done
oftener than semi-annually, but regu-
lar thorough cleaning out is in order al
ways. After removing all the utensils
and fixtures land they should all be
movable), carry out all the dirt and
filth that can be swept and shovelled.
Then follow with a good coat of white
wash ;go over every point of the surface,
floor and all. Then clean out all nest
boxes, pour little coal oil in the corn
ers, then whitewash them, together with
perches and everything in or about the
house, and put everything in place again.
Now make fire on the floor, if it be an
earthen one, as it should or in an old
iron pot or kettle, if it is lot, and burn
half a pound each of rosin and sulphur
in the house, keeping all doors and win.
dows closed as tight as possible. When
the FIRE is burning well. throw some
shavings or rags, saturated with crude
carbolic acid. on it, and thus employ the
fumes of this best of all disinfectants.
When all is thoroughly done, open and
ventilate the house, and it will be ready
for it's occupants, and be sweet and
wholesome. The house should have such
a cleaning up three or four times each
year. 1t is some trouble, but it will
pay.


PUMPKIN PE.-To two quarts ot
stewed pumpkin mashed through wire
sieve add one pound of sugar and si1
well beaten eggsj bake in a rich paste,
without cover.


PoT Alto DoUdHNUTs. One pint-bow
of m"shed potatoes, one pint-bowl o.
sweet milk, one egg, a piece of shorten
ing as large as an egg, one large table,
spoonful of yeast; set to rise in half the
milk; cloves; mix thin, and cover with 6
cloth till cool, after cooking.


HoT ROLLS. "A nice breakfast ar.
rangement, where there are no dyspep-
tics in the family, is to take quart Of
sifted -four, one and a half cnpfuls oi
sour milk, two spoonfuls of thick cream,
teaspoonful of soda; stir up quickly
and dip into roll bakers, we'll -buttered,
or cup cake tins, aud bake in a quick
oven. They are very palatable and
easily made.


HoMINY BREAD.-This is easy, quick
and nice. Two eggs; salt to taste; two
cupfuls of boiled grits or boiled rice
one cupful of meal, one tablespoonful
of butter or lard, and sweet milk enough
to make thin batter. Bake in the dish
in which it is to be served; help with O
tablespoon. The Virginia name for that
soft kind of corn bread is Pudding
Bread. "-Country Gentleman.


Corn fEEF Sour. When the liquor
in which the beef and vegetables were
boiled is cold remove all the grease that
has risen and hardened on top, and add
tomatoes and tomato ketchup and boil
half an hour-thus making an excellent
tomato soup; or add to it rice, or sage,
or pearl barley. or turn it into a vegeta-
BILE soup by boiling in the liquor any
vegetables that are fancied. Several
varieties of soups may have this " "stock
for basis, and be agreeable and nutri-
tious.


CoRNED BEEF.-Select nice piece oi
fresh beef, rub over it sufficient salt to
"corn it, but not to make it very salt.
Let it stand two or three days, judging Of
the time by size of the meat. Then
wash thoroughly in cold water, and put
ting in the pot, cover with cold water
and boil gently till quite tender. Add
such vegetables as are desired, like the
old time honored "boil-dish.' Judge
of the quantity of vegetables by the
strength of flavor desired in the soup to
he made from the water in which the
whole is boiled. When done, dish beet
and vegetables, and serve hot.


BAKED BEANs.-Soak O pint and O
half of dried beans over night. In the
morning pour off the water, cover with
fresh water and boil till they crack open,
or are tender. Then put them with the
water in which they were boiled into q
deep earthen dish, adding a little salt,
and if agreeable q tablespoonful Of
molasses. Put on top of the dish one
half pound of fat and lean pork, which
should be scored or gashed across the
rind. Bake four hours, and longer il
convenient. It will be better for it,
only bake slowly. Keep nearly covered
with water till two thirds done, theI
allow it to dry away.


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