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DETROIT. FEB. 23, 3.889.

 

 

THE HOUS EHOLD-"Supplenient.

 

THE ANGEL 01" PA FIENUE.

 

To weary hearts, to mourning homes,
God’s meekest Angel gently comes;
No power has he to banish pain,

0r give us back our lost again;

And yet in tenderest love. 011 ~ deer
And Heavenly Father sends him here.
There’s quiet in that Angel‘s glance.
There’s rest in his still countenan e!
He mocks no grief with idle cheer.
Nor wounds with words the mourner's car;
But ills and woes he may not care

He kindly trains us to endure.

Angel of Patience! sent to calm

Our feverish brows with c oling palm;
To lay the storms of hope and fear
And reconctle life‘s smile and tear;
The throbs of wounded pride to still,
And make our own our Father’s will:

0 thou who mournest on thy way,

With longings for the close of day;

He walks with thee, that Angel kind,

And gently whispers, “ Be resigns-d;

Bear up, bear on, the end shall tell

The dear Lord or‘erefh all things well I"
—Whittier.

——.—..._————

TABLE SERVICE.

“Fall to, stranger, ’n’ help yerself,” is
reputed to be the formula by which the
western rancher extends the hospitality of
his table to his occasional guest. And the
stranger who hesitates to join the scramble
for food, expecting to have his needs satis-
fied through his host’s attentive care, goes
away hungry. Often the man who waits
upon the table is so active in satisfying the
cravings of a vigorous appetite that he
neglects to anticipate or even observe the
wants of others, who must therefore “ fall
to an’ help themselves " in a truly primitive
fashion, or leave the table unsatisfied. The
guest may do the latter; the children and
the hired help are “ at home ” and conduct
themselves with home-1y license.

The head of the family, who sits as
master at. his table, owes a duty to his
family and his guests which he ought to
study to discharge with ease and dignity.
He is to give to each “ a portion of meat in
due season,” gratifying as far as may be in-
dividual preferences for “ the outside,”
“rare done,” “lots of gravy” and none at
all, with thoughtfulness and attention. He
will be careful to inquire the guest’s pref-
erences, not deluge a plate with gravy

 

without first ascertaining whether any at .
all is desired, not loading it with every-g
thing on the table, without a question as to
whether it is palatable to the stranger or i

not.

.

Above all, he will not so pile a plate 1

designed feels discouraged before beginning
the attack.

I dine sometimes, “en famillc,“ where
there are six children to gather at the
table, and have always admired the quick.
practical, easy way in which their father
waits upon them. They are served ac-
cording to seniority, and this rule is never
deviated from. ‘rank. what will you
have?” and the oldest son is ready with his
reply, “A bit of the beef, rare, please,
potato, squash, no gravy,” and ashe speaks
his plate is being filled. “New Carl!"
and Carl wants "Just potato, papa, and a
slice of bread and lots of gravy on it;" per-
haps the curly-headed occupant of the
high-chair lifts her little plate and says ap-
pealing, “ I’se so hungry, papa," but is met
with “Wait a minute, little daughter,"
and her turn comes only after the sturdy
lad in knickerbockers. “Now mamma,
are you ready? ” and for the mother, who
has been filling cups and glasses, has been
reserved the bit of meat she especially pre—
fers. The eldest son and daughter are
taught to have thought for the wants of
the stranger, and to aid in supplying the
small desires of their brothers and sisters.
None are permitted to leave the table until
the meal is concluded, the impetuous lad
in short pants often being reminded," If
you leave the table now. Ned, remember
you get no dessert," and he always recon-
siders his impulses and sits quietly in his
place till his plate is taken away and the
dessert served. Nor does one of this half
dozen youngsters, who are as lively, heed-
less, impulsive and active as anybody’s
children, think of leaving the table with-
out first folding up his napkin, laying knife
and fork straight on his plate, and saying
“Please excuse me, mamma?" And they
wait, too, for the glance and little nod
which gives permission. In consequence
of such home discipline this mother is
never ashamed of her children whoever
may be her guest, nor afraid of their mis-
behavior when she takes them away from
home.

In serving tea and coil'ec, where the

mother knows individual likings in the

these before the cup is passed. But the
guest should be permitted to add them to
suit herself, and for this purpose a tiny
pitcher of cream and small bowl of sugar
should be placed upon the table and passed
at the proper time. For myself, tea with
more than half a teaspoonful of milk to a

l

 

drops" as much as ifI made the tea half
milk. And I find a good many people are
quite as “notional.” hence my advocacy of
allowing each to add sugar and cream to
their taste.

The table should be so completely laid
that there need be no jumping up and
running to the cupboard for forgotten
articles. I fully endorse what Ella R.
Wood says in her letter last week, about
the use of silver. etc, every day. A mem—
ber of one of our large firms dealing in fine
silverware told me several years ago that it
was more wearing on silver to lay it by un-
til it was tarnished and then clean it, than
to keep it bright by constant use. When
in use. the oxydization is slight and quickly
removed, but when turned by long lying
by, the prOCess of cleaning removes more of
the metal.

How much “ the pleasure of dining" is
enhanced by quiet, noiseless, well con-
ducted table-service and good vmnners at
table'. As I have more than cur-'3 said in
these columns, there is no sursu' index to
the good-breeding. and refinement of a
family, no stronger testimonial to the (are
bestowed on their “bringing up,” than
their behavior at table, bet-an») children.
left to themselves, acquire very negligcnt
habits which follow them in their later life,
sometimes to their own mortificatirtu, more
often to the disgust of those with whom
they must eat.

-——————-§.§—-————

Faun nix.

A READER of the Horsrznorn, writing
from Saline, says: “ I would say to ‘ b‘ub-
scriber,‘ of Milford, that. I am told thcic is
a difference in churns about drawing oil“
the lmttcrmilk—that the butter will follow
the buttermilk more with some than othwrs.
I fail to see where the ditfcrcncc mu be. I
draw off the milk and the butter wcllls‘ to
remain on the top and settle as the milk
goes down. 1 always gather the milk in
granules ranging in size from sm all shot to
peas, and never hav “any trouble u iih it."

___._....._«_

A. B. (X, of Ann Arbor. he: -‘

undrum to propound: "I Would

wrzd con-
like. to

i ask the readers of the IIUI,'>"x‘."." 1x ‘.~".:at I
way of sugar and cream, it is correct to add ’

can do with my cactus to make it blossom.
It is the variety with long, tint - “d thrre»
sided leaves; I do not know the It
is about five years old and he‘s r-vcr had
a blossom; is about three feet high, it had
been growing in a two quart pail until the
pail was completely filled with th-- roots. I
transplanted it last fall into a hm: about one

“.l‘”

cup is as bad as medicine, yet I want what foot each way; did I give it too much
with food that the one for whom it is my friends facetiously call “my three room?”

 


SOMETHING FOR BREAKFAST.

 

During the winter season the morning
aneal is largely made 11p of buckwheat
cakes; potatoes being left out entirely. I
never make buckwheat cakes, and seldom
have eaten them, \Vhen I look around and
see the girls who own to eating anywhere
from six to eighteen pancakes for breakfast,

4 with faces covered with eruptions, I think
they might better eat graham or dry bread.

Buckwheat flour is not conducive to per-

iect complexion»; But those who like it

will probably eat it, and I am sure I have
mo objections, for there is one thing in our
favor, we are boss of our appetites.

Sally Lunu is good for Sunday break-
:fast. The night before take one pint of
new milk, it. should be lukewarm; add four
tablespoonfuls of butter that has been
softened; three well beaten eggs; a pinch of
salt; then stir in sifted flour until the con-
sistency of cake batter; add two table-
'spoonfuls of good yeast. After beating
thoroughly pour the mixture into two shal—
low tins—they should be from two to three
inches deep—in the morning this will be
.all ready to bake for breakfast. It should
he a delicate brown. Half a cup of sugar
can be added if liked. Cut in squares.

Corn meal cakes will answer for Monday.
Take one quart of thick milk; tablespoon.

ful of thick cream; two eggs; salt, teaspoon~
:ful of salerat'us; one cup of flour, and sifted
:meal for a thin batter; the meal will swell
.as it is baked. .

.Graham cakes for Tuesday. One quart
.of buttermilk; one egg ; salt; one teaspoonful

soda, and graham flour to make a thin
:‘batter.

Wednesday morning, bread cakes. Soak
two slices of bread in sour milk over night,
in the morning add more milk, stir fine;
tablespoonful of cream, salt, teaspoonful of
saleratus; one egg; flour to make athin
batter.

:Thursday morning, buttered toast and
fried mush.

Friday, rice cakes. Boil or steam one-
halfcup of rice; when cold mix into one
quart of sweet milk; yolks of four eggs and
flour to make a stiii’ batter; then add the
'Whites of the eggs beaten light; teaspoouful
(salt, three teaspoonfuls of baking powder
.-.( Royal). Eat with butter and powdered
sugar.

Saturday one can have hot rolls. When
the bread is mixed take. out a lump of
dough, add a little lard and a little sugar,
mix it in and roll up in shapes aiinger long,
set the tin on the stove hearth, have the
«oven heating and they will bake while the
men are washing and getting ready for
breakfast. Cream fritters are delicious. if
one has time to fry them. One pint of
sweet milk; six eggs; one pint of sweet
scream; teaspoonful salt; nutmeg; teaspoon-
ful baking power; pint and a half of flour.
Drop a spoonful of the batter at a time in
hot lard; eat with syrup or honey.

In frying fritters as well as in frying
doughnuts, the lard ought not to brown.
Most cooks will tell you that a blue smoke
should rise from the surface of the fat, but
we all know from observation that it is not

THE HOUSEHOLD.

dle cakes.
must be red hot to cook over. We have all
seen cakes burned black on one side and
white on the other. The griddle does not
need to be directly over the blaze. The
cakes should be a delicious golden brown,
laid around the plate, not piled one on
the other; this causes them to sweat, and
they will stick together. Just so with
fritters; the batter should rise immediately
to the surface; when the desired brown take
out with a wire ladle or spoon—never stick
a fork into them.
Oat meal, fried, is good and helps to
make variety, slice it moderately thick, dip
in beaten egg and fry on the griddle like
mush; eat with honey or maple syrup.
Rice johnny cakeisanew dish. Cook a
pint of rice; add two tablespoonfuls of but-
ter; when cold add two beaten eggs and one
pint of corn meal; teaspoonful salt; one-
half cup sugar; spread the mixture two
inches thick and bake. French toast is
very delicious; have the griddle hot; use
butter to grease it, and plenty of it too;
take fresh cut slices of bread, dip into well
beaten egg, if the bread is very dry mois-
ten slightly With sweet milk before rolling
it in the egg; fry brown on both sides.
With potatoes cooked in various ways,
sausage, beefsteak, ham, hash, fish, pork-
steak, cold roast beef, one can get up quite
a variety. Of course there are two ways
of getting breakfast, the easy way and
the way that takes more time and
trouble. I wonder if that good woman
lives near you who sets the table over night,
makes her coffee the day before, has the
potatoes sliced in the spider and the meat
cut the night before, lies in bed until the
men bring in the milk, then jumps up and
has everything on the table as soon as they
are washed. There are very few kinds of
cooking that can be hurried. It needs just
about so much time to have things right.
Bar-rm: CREEK. EVANGELINE.

 

DOMESTIC HELPS.

 

\Vould like to tell you my way of doing
some things. To seed raisins I pour boil-
ing water over them and seed immediately.
For that hacking cough which is so an‘
noying, rub a little salt butter on the throat
and it. will give almost instant relief.

If E. R. W. will add to her print wrap-
per a long back width plaited on to a belt
and looped tastefully, she will have a dress
which while new will be a little better than
a morning wrapper, and when the sleeves
or waist. give out will furnish cloth which
has been washed with the rest, therefore
faded alike, to renew sleeves, etc.

Mrs. W. J. G. found her machine a help
in many ways; I will add one “more. If
you have button-holes to work on any of
the materials which fringe out so quickly
when cut, mark a line on the wrong side
of the goods, the length of the button hole,
and stitch closely around it, then cut on the
line. Even on goods which do not fringe
it helps to keep the buttonhole in good
shape. This plan is especially good on
velvet. '

 

necessary to stand in a room filled with

Nearly all boxes of baking powders say

smoke to fry fritters or cakes, or bake grid-
Some people think a. stove

 
 

on the wrappers, “Do not use with sour
milk or soda,” but I find a teaspoonful to a
batch of biscuits, cookies or fried cakes an
improvement. Use the necessary amount
of soda and- the baking-powder extra.

A handful of salt thrown on the coal-fire
when it is black and looks like going out
will brighten it up quickly.

To warm potatoes, chop fine, season,
moisten well with milk or cream, put in a
baking dish and put plenty of butter on
top; bake in the oven until browned nicely.
Serve in same dish if possible. To make a.
nice hash, chop the meat and potatoes,
season, moisten with water in the usual
way, then instead of warming in a frying-
pan as usual, place in abaking dish and
bake

If I have given any of our readers any
helpful hints I will be glad, for I have re—
ceived many. A. B. 0.

Ann Anson.
._.__....___._

HOME DECORATIONS.

[Paper read by Mrs. D. A. Dodge, before the
Adrian Farmers' Institute]

(Continued from last week.)

At one of the famous cathedrals in
Europe is an arch, and on this arch 3 mar-
velous bit of sculpture, seen only to perfec-
tion when the sun for a short time, on cer-
tain days, reveals the peculiar beauty of
the work. On such opportune occasions,
crowds will gather, eager to catch but a.
passing glimpse of a face carved in stone.
There is a beautiful legend attached to
this curiosity: When the cathedral was
being built, a. white-haired old man who
appeared to have traveled on foot aeon—
siderable distance, and to be as much
bowed down with sorrow as by the in-
firmities of age, presented himself before
the architect.

“ I am desirous,” said he, in a pleading
tone, “ to work upon this cathedral, now
being raised to the glory of God. I am
clever at my work, you cannot refuse to
employ me, having these credentials (hand-
inga roll of parchments), and if it please
God to take my soul to His keeping While
engaged in His holy work, all I ask is that
my body be buried within the precincts of
the building.”

The architect looked in the face of his
venerable visitor, glanced over the parch-
ments, and as he noted the white flowing
beard, the still handsome but careworn

features, his heart was touched. “I will
not refuse your request,” he replied,

“come,” and taking the old man’s hand,

he led him to that part of the building on

which he had mentally decided that he

should be employed. Fear that some

of the delicate tracery of the best work

might be ruined by the trembling

touch of so old a workman influenced the

master’s selection of this part of the edifice,

and he hoped also that the failing sight of

the aged sculptor might be assisted

by working within the shadows of the

vaulted roof.

The veteran’s eye beamed with joy and

gratitude. “ My son,” he said, “thou hast

an old man’s thanks; thou art a good

 

 

  

 


 

  

THE HOUSEHOLD.

  

3

 

master, and verily I will not disgrace thee;
thou shalt not be ashamed of my work.”
Weeks passed, and day by day the sculp-
‘tor’s steps became lighter, and his face, no
longer sad, beamed with pleasure when
ever the architect addressed him. One
bright sunny day the master felt a strange
longing to see what progress had been made
by his new workman. Silently he reached
the place, but his footsteps Were arrested by
:the unusual aspect of that part ,of the
structure, usually sombre and subdued by
many shadows. The beams of the sun
:fell in a slanting direction full on a face of
'exquisite loveliness, sculptured on one of
the arches above him, and apparently but
recently finished. 80 entranced was the
architect in his admiration that for some
moments he saw nothing else; then turning
to express his appreciation of the perfect
and masterly workmanship, to his dismay
and horror, there at the foot of the arch-
lay the old man, asleep in death. His tools,
:no longer needed, were placed together by a
.pillar close by; his face, still smiling, was
upturned to that marvelous face in stone,
which he had chiseled—the face of one
whom he had long ago loved and lost.

Softly and reverently the master retired
to summon assistance, and when the artists
and sculptors, and workmen from every
part of the cathedral came, and looked on
that wonderful face in stone, they said,
“This is the grandest work of all; love
wrought this.”

Our work is not in stone or marble, but
it is a work of love, and will be more en-
during than either. We are building homes
and chiseling character. life are artisans of
men and women. Let us exalt our mis-
sion. Let your home stand first. Let your
love manifest itself in so beautifying and
refining your home that it shall develop,
ennoble and polish all that come within its
influe'nce, so enriching their future in this
life, and in the life of eternal growth that is
to come.

——.—...____

WOMAN‘S WORK ON THE FARM.

 

{Paper read at the Gra ling Institute, Feb. lst,
1889, by Mrs. ay Barker.]

Woman’s mission in life is very much the
same wherever her let be cast, for pre-
eminently her work is to make the home.
If she has been wooed and won by a farmer,
it is true that the conditions of her life will
vary from those of the wife of a merchant,
a lawyer, doctor, or a college professor.
She will go to her home on the farm, de-
termined to be a true helpmate, and to do,
so far as possible, whatever her hands find
to do.

All women will not find the same work
on the farm; it will vary according to
ability, capability, means and surround-
ings. There should be a determination to
have everything in keeping, and the living
and dressing should be according to means
and station; and while studying simplicity
and harmony the housewife will do well to

: remember that an atmosphere of refine-
. ment and culture, an arrangement of fur-
niture and combination of color and mater-
: ial that will indicate refined taste, will al-

most lend an air of elegance to the hum-
blest home. Let us do all that we can to
banish from our vocabulary the word
“ countryfied,” for the time has long since
past when farmers are regarded as a
class, ignorant and unable to live by any
other means; and the broad acres of well
tilled land sound their praises. Let us not
set ourselves so wholly apart from others by
our crude and country ways as has been
commonly done, but having begun work in
this one line resolve to lead in it; adopt
improvements, conscious that useful, prac—
tical work is the true basis of character.
This work is no game of chance, and in-
vestments in the soil are better than in
stock companies and syndicates.

I well remember before my farming
days began, visiting friends in the country,
but though our welcome was doubly as-
sured, We were pained to note the uneasi-
ness and embarrassment of our friends as
the dinner hour approached. But who in
all the land has the means at hand for as
good a meal as the woman on the farm?
Do not for one moment imagine that plain
and poor are synonymous terms, when ap-
plied to the table. Surely well cooked
vegetables, with fruit, milk and eggs, ought
to satisfy even dainty palates, and then if
you choose to add a cup of coffee, turned to
that beautiful golden color which no scien-
tific mixture of Java and Mocha can pro-
duce without the addition of cream, you
have prepared a meal which no one can
fail to enjoy. The arrangement of the
table and the manner of serving the food
will have quite as much to do with the
enjoyment of the meal as the food itself.
Napkins and many other little accessories
to comfort and etiquette are or should be
quite as indispensable to the farm table
as to any other. Then when the children
go away to visit they will not be mortified
and embarrassed to find one laid at their
plate, because they are unaccustomed to its
use. In fact, the idea should be banished
by the women on a farm, that because they
are somewhat isolated, anything or any

. way will do.

It is almost twelve years since I first
took up my home in this county; it was
much newer then than it is now, and when
I was preparing to start up here, I met a
friend in a store one morning, who ex-
pressed her surprise at some purchases I
was making. “ IVhyl” she exclaimed, “ I
thought you were going into the woods to
live, what do you want of lace curtains up
there? ” I replied: “ My dear friend, I ex—
pect to be just the same person when I get
to Crawford- County that I am here, and
what little I have, I shall hope to enjoy as
well.”

I would advocate, if necessary, rigid
economy, frugality, or almost anything
rather than debt; and with this rule in
hand, ask for and expect necessary com-
forts and conveniences, as soon and as fast
as can be afforded. Woman on a farm
should reign queen of her household. Yet
she may at times be of some considerable
service in matters outside. She may very
properly observe and note the difference in

 

the many varieties of vegetables which she

     

 

uses from day to day. Some people sup‘
pose that all potatoes are alike, and taste
alike, but they will find if they investigate
that varieties of potatoes are almost as
numerous and quite as distinct as of apples.
And if we are experimenting with any new
variety, (as we almost always are) I am so
eager to try them that I always grow im-
patient for the vines to give signsof maturi-
ty. It is my custom to try in succession
every variety raised on our farm; some I
find are coarse and watery, some grow
hollow; others are affected with dark spots,
etc. At present, with a long list of varieties
before me that we have tried, I rest con
tent with Beauty of Hebron and White-
Star. These careful tests enable the
farmer to know just what he is raising and
what will sell most readily.

We shall suppose that there are one or
more cows on the farm, as there certainly
should be, and the milk after it comes to
the house should be the care of the house
wife, who should see to it with strictest
care and attention that none but the best
butter comes from her dairy. It is just as
easy and much more pleasant and satis-
factory, by a little experience and much
carefulness to make what is called “gilt
edge” butter, that will sell readily for 25
cents the year round, as to make it poor
and insipid—a drug on the market.

The poultry too, should be under the
wife’s care and management. You may
choose any of the numberless kinds ad~
vertised and puffed in the papers, but the
flock that is best cared for will be the
flock to pay the best. I am so much in-
terested in this branch of farm work that I
should like to say much about it, but do
not feel at liberty to do so now. It is so
nice to have fresh eggs through the whole
winter, and they may be had by every
farmer’s wife.

I would urge every mother who lives on
a farm to interest her children in the work,
just as far as possible, and there is no surer
way than to be herself interested in what-
ever has been assigned them to do. If it is
work in the garden, how delightful it will
seem to them if mother comes out to weed
a few rows; and if the sun seems hot and
the work tedious, you will find all the
more enjoyment in a few moments with
the last magazine while resting, for the
little while spent in the delightful atmos
phere of a country garden.

No pains should be spared nor opportu-
nities let pass to interest the children in
their farm home. especially the boys; the
girls will more naturally cling to home any-
way. But give them pleasures and en-
joyments in common, books, papers and
music, and everything attainable that will
purify, elevate and bind together the home

circle. Leta feeling of love and devotion
to one and all pervade the whole atmos-
phere.

It is true if we consent to care less for
the comfort of ourselves and our families
our incomes may be largely increased, but
what a pitiful gain this would be at the
expense of the delicacies and refinements
that make life worth living! No better

 

proof of real gains can be found than the


 

4

THE HOUSEHOLD.

 

 

 

w»..._._____ _-. _

creation of pleasant homes, for the com-
fort of age and the happiness of youth.
“Earth’s grandest hearts have been loving
hearts
Since time and earth began,
And the boy who kisses his mother
Is every inch a man.”

A woman on a farm should not be one of
the helpless kind; for if her husband or
hired man are always being called upon to
leave their work to help and wait on her,
the farm will not prosper. If she want-s to
use a bit of board she should be able to saw
off a piece in an emergency; and she will
then not only get what she wants, but a
good and vigorous gymnasium exercise
thrown in. She should have always at hand
a box of nails and a hammer of her own.
Accidents often happen where no loss would
be incurred if a board could be nailed on
immediately. If a paling happens to get
ofi in the poultry yard and you all at once
discover that the fowls are foraging your
beautiful garden, how ridiculous it would
be to leave them in their devastating work
to look for a man to nail the paling on!
It would be a good deal like a person walk-
ing about shouting “ Conflagration” when
his house was afire. \‘Vith a little will and

practice she can learn “to hit the nail on
the head” every time; though no doubt she
will hit her finger-nail many times in the
efiort. I did.

The cows on the farm should be familiar
with her presence and she with theirs. This
is important for various reasons. The bars
are liable to be left down, or the gate
opened by some tramp or careless person
crossing their inclosure, and they get out
while the men are at work on the other part
of the farm. All danger of their straying
or getting into mischief may then be
avoided. “She may go before them and
they will follow, for they know her voice.”

When they are back again in the lot she

should treat them to a little feast, such as

a few beets or carrots from the garden; such

treatment begets a friendliness, which if

occasionally repeated is of too much value
to be lost sight of. There should be as
soon as practicable a horse on the farm that
she can handle, harness and drive. The
same kindly feeling should exist as with
the cows. The horse is especially suscepti-
ble to kindness, being more intelligent than
other animals, and a woman’s power and
influence in handling him may become
quite remarkable. Someway they seem to
like our ways. A few oats in your hand or

a lump of sugar will often be of more ser-

vice than the strength of an army of men.

But time will not allow me to go further
with this subject, except to say that the
farmer’s wife should have a general knowl-
edge of the whole work on the farm; and
knowing that, be prepared to face emer-
gencies as they occur, commending herself
and her all to the God of Heaven who rules

over all.
————‘

 

EL SEE says: “ Mrs. J. T. can have her
iron kettle mended by riveting. Have a
piece cut from an iron rod about the same
diameter as the hole, and when well ham-
mered down on each side it will be all

_ the number of eggs brought in. We had

KENS AND OTHER THINGS.

 

It’s hens I want to talk about this time.
A year agol commenced keeping account of

at that time about thirty hens. “What
breed?” Well about everything, I guess;
all mixed up. There are Brahmas, White
Leghorns, Plymouth Rocks, Bufl’ Cochins,
and what is known by the decidedly incle-
gant name of Dunghills.

I tacked the cover of a pastcboard box
to the wall beside the pantry door and hung
a lead pencil by a string at its side. That
comprised my “day book.” When the
eggs were brought in the number was
marked down under the heading of the
month, each day’s number under the pre-
ceding one until the month was finished.
Then the column of figures was added up
and the amount transferred to our Farmers’
Account Book, which answers for a “ ledg-
er.”

Then another month was started in the
same way, and at the end of the year this
is the result: February, ‘20 doz.; March,
60 doz.; April, 62 doz.; May, 41 doz.;
June, 36 doz.; July, 18 doz.; August, 37
doz.; September, 37 doz.; October, ‘18
doz.; November, 12 doz.; December, 17
doz.; January, 21 doz. Total for the year,
379 doz., which at an average of fifteen
cents per dozen would make $56.85.
In addition to this a large number of

eggs have been laid under barns and in
stolen nests, where no account of them

could be kept, except as every few weeks a
hen would “ come olf " with a flock of lit-
tle chickens.
We have not taken special pains to fur-
nish egg-producing food to them, neither
have they very good quarters. Perhaps
other flocks do far better, but this is what
ours has done.
It is often thought by farmers that hens
do not pay for their keeping, but I think
if an account were kept it would prove
quite the contrary. And, too, it is such a
satisfaction to know just what you are
doing. The longer I live the less I think
of haphazard management. Fortunately
the senior partner of the firm is of the same
opinion, and many an experiment is tried.
Now the cows are astonished at a double
allowance of grain, and at the end of a
week or two it is changed to another kind,
and results noted in the milk pail and in
the churn. Next a pig is weighed and at
the end of a week he is weighed again to
see how much he has gained. Then each
cow’s milk is tested to see which has the
greatest per cent of cream; though that
does not always determine which is the best
cow, for the one with the lowest per cent
may give enough more milk to make up
the difference; or a.cow with a high per
cent of cream may not hold out well _in her
milk, yet all these items noted go to give a
pretty fair estimate as to which is the best
cow. A good way to test a cow’s milk at
home is as follows, and is accurate enough
for every purpose:

Take a strip of paper an inch wide and
six inches long. Double it across at the
center and then one-half again doubled

ter, then mark with a rule the top quarter
into eighth-inch spaces.
twelve of these spaces; each represents two

There will be

per cent of the whole length. Now paste
the strip of paper on the side of a two-quart
fruit can, having it exactly even at the bot-
tom with the inside bottom of the can.
Then fill with milk exactly to the top of
the paper, mark the paper with the cow’s
name so there will be no mistake, and set
the can or cans where it is just above freez-
ing, or in a tub of water on the same plan
as a creamcry with ice between the cans.
Let stand twenty-four hours. The number
of spaces covered by the cream multiplied
by two will give the per cent of cream.
Try it, and if you have several cows you
will be surprised at the result.

ILINT. ELLA R. WOOD.

 

FRANCELIA says: “ Seeing in the House-
HOLD an inquiry from Subscriber, of Mil~
ford, as to how the buttermilk can be drawn
off when the butter is in small granules like
kernels of wheat, I would say here at
Riverside Park Farm 1 usually let it stand
a few moments and the butter will all rise
to the top; then draw off the milk in one of
my cream pails, and if any butter comes in
the pail, take my skimmer and remove it."

“w- .—

Contributed Recipes.

.._____

Coax Barnum—One pint each of. sifted corn-
meal, flour and sour milk; two eggs, beaten
light: half cup sugar; butter size of an egg.
Add to the beaten eggs the milk and meal
alternately; then the butter (melted) and
sugar; last, add one teaspoonful soda in a lit-
tle hot water: beat all together.

GRAHAM PUDDING—One cup sour milk; one
cup molasses; one and a half cups graham
flour; one egg: one tablespoonful butter; one
teaspoontul soda; one of every kind of spice;
fruit it you like. Steam three hours. Serve
with sauce. PEGGOTTY.
EDWARDSBURG.

 

CORN Cums—Two eggs, well beaten; one
cup sour milk; one teaspoonful sugar; quar-
ter cup melted butter; half teaspoonful soda;
9. little salt; quarter cup flour: stir in corn-
meal for a thin batter. Bake in gem pans.

CORNMEAL Murrrss.-—One pint of cornmeal;
one of flour; one of sweet milk; three table-
spoonfuls sugar; two eggs; 3. little salt; three
teaSpoonfals baking powder. Mix baking
powder, meal, flour, sugar and salt together;
beat the eggs until light, add the milk, pour
over the dry mixture; beat thoroughly. Bake
in gem pans. For graham muffins use half
pint flour, and one and ahalf pints graham.

JOHNNY CAKs.—0ne quart th'n sour cream,
or sour milk and cream; two tablespooni’uls
sugar; two level teaspoonfuls soda: one tea-
spoonful salt; one egg; half cup flour; stir in
meal for a thin batter. Bake in shallow pans.

BREAKFAST Peres—Two eggs, well beaten;
two cups sweet mllk; one pint flour; one in go
teaspoonful baking powder: alittle salt; beat
well. Bake in gem pans.

EGG Lona—One pint flour; three teaspoon-
i‘nls baking powder, one teaspoonful salt,
sifted together; then rub in half cup butter;
add one cup sweet milk and three well oeaten
eggs. Bake in a quick oven half an hour.

 

 

right.”

    

upon itself, marking across at the top quar-

LAUREL Vast.