CARE IN HATCHING E66S ESSENTIAL
Artificial Brooding of Chlcka, Showing Arrangamont of Outdoor Brooders. '
(Prepared by the United States Depart
ment of Agriculture.)
Whan It la noted that a ben lite
on the nest for tvo or three nights in
succession, the Is ready to be trans
ferred to a nest, which should be pre
pared for her beforehand. This nest
should be in a box and composed of
straw, hay, or chaff for nesting mate
rial. -Dust the ben thoroughly with
insect powder each week while set
ting. In. applying the powder hold
the hen by the feet, head down, work
ing the ponder well into the feathers,
giving special attention to regions
aronnd the'vent and under the wtngk.
The powder should also be sprinkled
in the nest The nest should be in
some quiet, out-of-the-way place on the
farm, where the setting hen will not
be disturbed.* Move her from the reg
ular laying neat at night. Put a china
egg or two in t^le nest whan she is set
and place a board over the opening so
that she cannot get off. Toward eve
ning ot the second day leave some
feed and water and let the hen come
off the nest when she is ready. Should
she return to the nest after feeding,
remove the china egg or eggs, and put
under those thaf are to be incubated,
in cool weather it ta best to put not
more than ten eggs under s ben. while
later in the spring one can put twelve
+ V
Ousting Han With Intact Powder Be
fore Batting, to Kill Vermin.
to fifteen, according to the size of the |
hen. If eggs become broken while
the hen la setting, replace the neat
with new. clean material and wash
the eggs in lukewarm water so as to
remove all broken egg material from
them
Many eggs that are laid are Inter
tile. For this reason It Is advisable to
set several hens at the same time.
After the eggs have been under the
hen for seven days they should be
tested as to whether they are fertile
or Infertile. Infertile eggs should be
removed and used at home In cook
ing or tor omeleu. and the fertile
eggs should be put back under the
hen. In this way It la often possible
to put all the eggs that three hens
originally started to alt on under two
hens and reset the other hen again. A
good homemade egg tetter or candler
can be made from a large shoe box
or any box that Is large enough to go
over a lamp by removing an end and
cutting a hole a little larger than the
size of a quarter In the bottom of the
box. so that when It Is set over a
common kerosene lamp the hole In
the bottom will be opposite the blaze.
A hole the size of a silver dollar
should be cut In the top of the box to
allow the heat to escape. An Infertile
egg when held before the small hole
with a lamp lighted Inside the box,
will look borfoctly clear, the same
as a fresh one, while the fertile egg
will show a small dark spot, known as
the embryo, with a mass of little blood
veins extending In all directions If the
embryo Is living. The testing should
be done In a dark room.
If the eggs hatch unevenly, those
which are slow In hatching may be
placed under other hens, as hens often
get restless after a part of the Chick
ens are out, allowing' the remaining
eggr to become cooled at the very time
when steady heating Is necessary.
Hem should be fad as soon as possi
ble after the eggs are hatched, as feed
ing tendr to keen them autet: other
?
wlae many hena remain on the neat
and brood the chickens (or at least
twenty-four hours after the hatching
is over. Chickens hatched during the
winter should be brooded in a poultry
house or shed, while the outside weath
er conditions are unfavorable; after
the weather becomes settled, tbey
should be reared in brood coops out
of doors. Brood coops should be made
so that they can be closed at night
to keep out cats, rata, and other ani
mals, and enough ventilation should
be allowed so that the hen and chicks
will have plenty of fresh air. Hens 1
will successfully brood ten to fifteen
chickens in the early breeding sea
son, and eighteen to twenty-Ore in
Warm weather, depending upon the
size of the hen.
The ben should be conflned in the
coop until the chicks are weaned,
while the chickens nre allowed free
range after they are a few days old.
When hens are allowed free range
and have to forage for feed for them
selves and chicks they often take
them through wet grass, where the
chicks may become chilled and die.
Then, too, in most broods there are
one or two chibks that are weaker
than the others, and if the hen is al
lowed free range the weaker ones
often get behind and out of bearing
of the mother's cluck and call In
most eases this results in the loss and
death of these chicks, due to becom
ing chilled. The loss in young chicks
due to allowing the hen free range is
undoubtedly large.
Chickens . frequently have to be
caught and put Into their coops dur
ing sudden storms, as they are apt
to huddle in some hole or corner
where they get chilled or drowned.
They must be kept growing constant
ly If the best results are to be ob
tained, as they never entirely recov
er from checks in their growth even
for a short period. Hens should be
left with the chicks as long as they
will brood them.
TIME TO INVEST IN MULES
War la Having at Great Influence on
Induitry aa on Market for
Meat Animals.
To the man who hae feed, but who
heeltates to Invert In cattle or sheep,
either because of the high initial cost
or the uncertain prospects at selling
time, may occur the Idea of feeding
young horses or mules. The war is
having fully as great an Influence on
the horse and mule business as on
the market for meat animals.
Seemingly, therefore, the present
time Is most propitious for buying
young mules. They may be bought
$25 to $35 lower than usual, and when
they are three or four years old there
Is every reason to believe they can
be sold for $25 to $50 a head more
?than In an ordinary year heretofore.
Growing mules will have a greater
value than usual during the next two
or three years. In case owners want
to borrow money on them.
In'buying mule colts. It'Is advis
able to buy females. The cotton trade
pays $15 to $25 a head more for mare
mules than for males, because they
are better shaped and look more trim.
Mare mule colts will cost $5 or $10 a
head more than males. Railroad con
tractors and mine workers prefer
male mules because they can stand
more work, but the cotton trade pref
erence for females overbalances this
demand to the extent Indicated.
Kansas and Missouri" are the great
est surplus mule states. At the pres
ent time it Is possible to buy any
reasonable number of weaning mule
colts within a radius of 100 miles, or
less, of Kansas City, In a compara
tively short time. Missouri posses
ses about 350,000 mules, Kansas some
thing less than 300,000. Each of the
cotton growing states has between
200.000 and 300,000 mules. Texas more
than 500,000, but they raise compara
tively few mules.
Raise All Your Reed.
While It may be better to use some
mill feeds during the winter, profitable
dairying can be carried on with farm
raised feeds alone. The man who has
plenty of- alfalfa hay and good corn
need not worry about not having the
elements of a balanced ration. Jf In
addition he has silage he can afford "to
forget about the mills and their prod
ucts.
Save the Best Heifers.
Good coWs are scarce. Save the best
heifers and vow then! Into nig, useful
cows
Legal English.
The circumlocution of legal docu
ments U 'He penalty of having a bi
lingual language and descends to us
from these countries when the Eng
lish and the Normans were slowly
amalgamating into one people So
the two races, in the market place or
in social converse, to make their
meaning deader, Joined a French
word to an English or vice versa.
That is srhj tn ths prayer book words
so often ran in couples: "Humble
and lowlp." "acknowledge and eon-,
- _ .
feu." "assemble and meet together."
The English was (or the English, the
Norman-French for the French.
Chancer Is a great user of such bilin
gual phrases: "Hunting and vener
Oye," "wrlght and carpenter," "care
and heed." And that Is whence law
yers get such talk as "aid and abet,"
"will and testament" iand "use and
wont." 7
Oakland and San Francisco are agi
tating for a connecting suspension
bridge nine miles In leggtiL.
n-.'Jk * ? '
LIVE-STOCK-FRUIT-DAIRYINQ-fiARDKNIMB -FIELD CROPS-SILOS-PISS
New WrinktM FARM Making tha
'? AND
Prograaalwa Bualnaaa
Agrlcultura FIELD Profitable
TOLD IR AM IRTERESTIR8 MANNER EXPRESSLY FOR OUR READERS
TAKES NERVE TO THIN FRUIT
Practlca Has Bacoms Quits Papular
With Soma Orchardiata?Expartaa
ef Tims Is Small Itam.
(By W. H. M'CVRDT )
Oae of the moat noted peach crow
era In thla country tells how his neigh
bors wondered when they saw him
picking off the major portion of his
Drat peach crop.
They shook their heads and won
dered at the absurd proceeding of the
man nrho had peculiar views about
peach growing. But that season when
bis peaches proved a bumper crop they
changed their minds. Sin :e that time
the thinning of peaches has been popu
lar with the more progressiva neigh
bors.
' The thinning of peaches or any
fruit must be conducted with Judg
ment It Is not by any means advis
able to thin every tree regardless of
how much fruit it carries. Soma trees
set so little fruit that all can be
ripened without overtaxing the tree
or without producing undersized fruit.
Some charge up the cost of thinning
as an extra expense on the orchard.
But anyone who has gathered fruit
knows that fruit gathering-la a slow
task, especially with fruit that has to
be handled as carefully as does the
peach. ?
The picking of the small, green
peaches at thinning time removes ths
necessity of picking off many of these
same peaches later on.
When they are thinned they are sim
ply pinched off and allowed to fall on
the ground, while later If allowed to
ripen they must be put carefully In
baskets.
The expense of time In pinching oil
a small fruit la only a fraction of that
required In gathering the same peach
when It is ripe enough to market.
Of course, there Is an offset In the
fact that some of the young peaches
would be switched off by the wind
later, but In the main It may be stated
that no more labor Is required to thin1
peaches and gather the remainder
when ripe than to gather the harvest
that results without thinning.
PRUNING FOR PEAR BLIGHT
Cut Out and Burn Every Partlcla of
Diseased Wood?Do the Work
While Trees Are Dormant.
To control pear blight cnt out and
ourn every particle of blighted wood
while the trees are dormant. Do the
work thoroughly. A few branches
overlooked may cause all the trouble
again next year. The work may be
done any time during winter or
spring up to the time growth begins,
but the beat time is In fall while the
foliage Is still on the trees and the
contrast strongest between bllghte
and healthy branches.
"Make a weekly Inspection of eac
A Young Poor Tree Grown Whort
Pruning and Spraying la Practiced.
tree tnrougnout tne growing season
and cut all blighted wood. Cut well
below the Infected area. Wipe the
pruning knife or tool used after each
branch is cut with a cloth saturated
with some good disinfectant to pre
vent spreading the blight. Burn all
wood removed and continue the work
rersistently.
<*
HandMng an Apple Crop
In orderl^handle the apple crop
the grower should be provided with
picking ladders, picking baskets, a
grading table, a barrel press and bar
rels for the apples.
Value of Warm Barns.
Dairymen having warm barns and
'abundance of skim milk, can raise
the fall and early winter calves with
less trouble and with scarcely any
expense as no feed will have to be
bought and there is plenty of time to
teed and care for the little fellows.
Food for Dairy Cows.
Clover hay Is a very good feed and
cottonseed hulls rather poor for dairy
cows. Cottonseed hulls can be used
as "I'er, but they do not furnish
re -i Ilk-making material.
TIMELY HINTS OF SHEEPFOLD
Animal* of Medium Orad* Lack Condi
tion and Quality Necessary to
Bring Boat Market Pricsa.
Why are pure-bred aheep the beat
for mutton? Because both lambs and
sheep of the medium grade lack the
condition and quality necessary to
bring the beat prices on the market.
Poorly bred aheep as a rule have
long, loosely-coupled bodies with Ht
tle spring of rib and rough outline,
and are coarse and often paunchy.
This class of animals 1* not desirable,
and market buyera make the best of
their bad points.
A good thing to remember when
lambing time cornea on: A lamb that
la so badly chilled that It appears to
be dead, may be revised by pouring
down its throat a half pint of warm
milk, Into which a table*poonful of
gin has been poured. If -there Is no
gin In the house, dip the lamb In a
tubful of warm water, dry It off with
a rough cloth and place It near tha
stove. Qet some warm milk lhto Ha
stomach, If possible, and In a few
minutes It will be as frisky as ever.
A bunch of sheep will clean up the
cornfield In which the stalks are left
standing In fine shape. They strip
off the blades and pick up every
kernel of stray corn left on the
ground.
The great kiss of lambs Is. in some
Instances, due almost entirely to the
fact that the ewes are allowed to rqn
down and become weak before wean
ing time.
The quality of the market lamb de
pends largely upon the first four
weeks of Its life. Given a good boost
then, he will, with reasonably good
care, prove very satisfactory at mar
ket time.
If sheepmen will take the pains to
dip their sheep at least twice before
the winter sets In they will save much
loss from ticks and scab. This takes
time and some trouble, of course, but
It pays.
Many farmers have the Idea that
after sheep are shorn, the ticks wilt
abandon them. Certainly , they do to
some extent, but they Immediately go
to the lambs, where they'find a com
fortable nest and make life a burden
to the youngsters. Buy a dipping
tank and dip regularly twice a year.
OVERSHOES FOR THE HORSES
Device Built Over Regular 8hoe Pre
vents Anlrrals From Slipping
on Icy Pavements.
A recently patented shoe, designed*
to save horses on'Icy streets, consists
of an overshoe built to fit over the
regular shoe and Is kept In place By
leather straps which fit neatly around
the upper edge of the hoof, aays Popu
detachable Overshoe.
lar Mechanics. The overshoe has five
large, sharp calks, the largest being
In front. One calk on each side pre
vents skidding or side slipping, while
one on each point holds the foot firm
ly on the pavement. It Is made of
malleable Iron and adds bnt slightly
to the weight of the foot.
WINTER RATION FOR SHEEP
Fine, Well-Bred Hay, Ensilage or
Roots, With Grain Is Excellent
?Overcrowding Is Bad.
Feed Is a great point In sheep grow
ing. A good wfii'ter ration for mutton
sheep consists of fine, well-bred hay,
about four pounds of ensilage or roots,
with a grain ration approximating the
following: Two parts each of wheat
bran, oats, corn, one part of oil meal,
divided Into two feeds a day. The
prices for prime mutton are usually
best In the winter, after the cull stuff
is cleaned up, but the price generally
stays on a profitable basis.
Sheep are nervous animals and of
rathef delicate constitutions, and suf
fer more from bad veptilatton and
overcrowding than any other animal
on the farm. It Is a mistake, there
fore, to confine sheep during the win
ter in close quarters. If kept dry.
their fleece will keep them warm.
BREED ONLY THE BEST SOWS
.
*nlmals Showing Poor Feeding and I
Milking Qualities Should in AH I
Cases Be Avoided.
It Is of very great Importance that
you use for breeding purposes animals
that are easy feeders and good Buck
lers. Sows In many lines of breeding
show very poor feeding and milking
qualities. The sow that can produce
six pigs or more and bring them
through to weaning time In good con
dition ts much more valuable to you
than the one that will produce that
number of pigs and, on account of
poor milking qualities, bring them to
weaning time In poor condition. By
all means avoid poor Bucklers and
hard feeders.
Keeping Too Many Hoge.
It Is a common mistake with many
to try to keep too many sows, or more
than they can give proper attention
to during the periods of pregnancy,
birth and suckling. During all throe
periods they must be cared for cor
rectly it good results are expected
with the Utters.
, ? ' ? " ; ? ? '
MOST PROFITABLE OF THE DUCK FAMILY
1' II. ? ?? ? 11 ? nil i T 'T - I
A Fine Flock of Ducklings.
(Br ANNA OAUOHER.)
It 1* only ? tew years since tie
Indian Runner first made. Its appear
ance In America. They came origin
ally from the West Indies, where they
have been raised for years, chiefly
as egg producers. They derive tbelr
name from their native land and racy
upright carriage.
In color they are fawn and white. I
with yellow shanks and light green j
bill; the latter being sometimes
splashed with black.
The body la long and narrow and
is carried In an almost upright posi
tion. Neck Is long and thin with fine
ly formed head.
The Indian Runner la, we think,
not only the most beautiful but also
the most profitable of all the duck
family. They have the Pekln beaten
a mile, and are steadily gaining In
favor. -
The Indian Runner Is rather small,
fully matured dncks weighing from
four to five pounds. Drakes from
five to six pounds live weight
But they grow very rapidly while
young and are easy to raise. What
they lack In weight is more than made
up for In their other good qualities.
To begin with, they are very prolific
layers, beginning when they are
about six months old. Tbelr eggs are
pure white and a little larger than
a Plymouth Rock hen.
They are superior in quality to any
duck's eggs that we have ever eaten
and as a rule they bring a better
price In the markets.
The ducklings reach a marketable
slxe when about twelve weeks old;
when forced they will weigh four to
five pounds at two months.
The meat of a Runner Is of supe
cellent In flavor. Hotels and res
taurants pay (gncy prices for duck
lings. ,
The eggs are in good demand also.
In winter when eggs are high the
Indian Runner Is "on the Job." Any
enterprising person can work up a
trade among hotels and restaurants
-that, should prove highly profitable
There Is no danger of strong compe
tition, as comparatively few poultry
raisers have taken up this branch of
the Industry, notwithstanding the
fact that nearly all kinds of poultry
products are bringing unheard of
prices In the open market
Duck culture, In the past, has been
more or less neglected, owing to the
gefleral belief that ducks cannot be
" ' - ' * '
An Indian Runner Duck.
?npRAiiRfiillT rniflpH withnnt k ntrAam
or pond of water. The fact la. how
ever. that the Indian Runner requires
only sufficient water to drink.
They are usually small feeders as
compared with other ducks. One Pe
kln will consume as much feed as two
Runners and ' then not be satisfied.
Unlike the former they are great
foragers.
In summer the Indian Runner, when
given free range, will find the great
er part of his living In the Belds. But
of course, when being fattened for
market, they need some (rain. It
would be well to say right here that
for best results the grain should be
either ground or cooked.
A great many would-be duck raisers
fall because they Insist upon feeding
the ducks, both old and young, whole
grain.
The matured birds can get along,
but the young ones most certainly
cannot. Don't try to raise ducklings
on whole wheat, cracked corn and
"chick feed." They simply cannot di
gest It About the only kind of grit
that a young duck will eat Is sand;
and whole or cracked grain requires
something sharper than sand to
grind it '
Those who hare Indian Runner
ducks would do well to keep i&eai
over winter and see what they will do
toward keeping the egg basket fllled
when biddy is oa la Strike.
Begin by culling out all surplus
drakes and undersized specimens. If
the ducks are expected to furnish
eggs next spring for hatching pur
poses, now is the time to procure
drakes from some other flock.
It Is not a good plan to keep close
ly related birds. One drake' f6r every
seven or eight ducks is about right.
Drakes may be kept for seven
years. But ducks will not lay so well
when of that age. Few duck raisers
care to keep old drakes unless they
happen to be high-pric,ed birds.
In many sections, Indian Runner
ducks are so scarce that food speci
mens bring almost any price asked.
A house 15 by 20 feet, wrlth a yard
attached will be large enough for
35 to 40 ducks to stay in at night,
and during the cold days In winter.
If there Is no suitable house on
the place, a duck house can be built
at small cost Rough lumber may be
used for the floor and siding. The
rafters, plates and posts may be made
of poles cut in the woo is. Any kind
of roof that will turn water will an
swer.
It the house Is to be used for
young ducks during the spring and
-summer months, there shouia be two
large doors, one at each end, and a
window at the other. Some duck_
houses are built with the entire south*
side open.
Small-mesh poultry netting is nailed
to the posts, and a heavy curtain Is
attached inside. The curtain is to be
used In cold weather. As the snow is
liable to drift In, It will spmetimes be
necessary to nail or tack the curtain
to tb. floor and also to the sides.
Keep plenty of straw on the floor.
If it Is several Inches deep, ,,lt need
not be renewed every day. We take
a pitchfork and turn it, or remove
that which Is badly soiled. It It best
to keep everything as clean as pos
sible, then there la, less danger of
disease. Ducks are not troubled with
lice, and as a rule, they are very
healthy.
A flock of laying ducks should be
fed four times a day when they have
to be kept boused.
Their food should consist of both
raw and cooked vegetables, corn
meal, bran, beef scraps, stem-cut
clover, etc. The ground grain should
be moistened with milk or water.
Start In Poultry Business.
To start in the poultry business at
this time of. the year It Is necessary
to start with mature stock. UTany of
the poultry raisers begin to cull their
'flocks for the winter at this time at
the year, and It is a good time to pur
chase birds of excellent quality which
are not quite*up to the standard in
markings. '
Avoid Use of Grease.
Avoid using lardoil or grease of any
kind about a hen or nest during Incu
bation. A greased egg will not hatch.
The pores of the skin are closed by
the grease, causing suspended action
wltbln. Under the influence of tta
heat decomposition follows.
Feeding Corn to Chickens.
It is bad practice to feed corn or
other grain to chickens on the bare
ground. Throw It Into some straw or
other litter.
POULTS MUST BE KEPT DRY
Youngsters Require Good Care and
Attention?Morning DewS Are Bad
?Keep All Vermin Out.
(By R O. WKATHKRSTONE.)
The young tnrkeya require a good
deal of care and management on the
par. of the reiser to bring them
through. ^
Keep them free of vermin. Do not
coddle them too much, but t~y to keep
them from getting out In the early
morning dewa, aa they aoon become
draggled.
Whenever poaalble drive them up
when atorma are approaching, aa they
do not etand much wetting.
It la an admirable plan to have a
house or big hovel facing to the south
and with a email Inclosure of wire net
ting In front, say about ten feet
square.
The young turkeys can exercise In
It before being turned out for the
day. am. In' rainy spells'can be kept
In, which Is much better than. being
shut up In a close hovel. '
Have the netting high enough to
keep the mother hen In. Fine (travel
?r aand makes a good flooring for this
little yard.
Always give the turkey hen a good
feed of grain morning and night until
the chicks are at least six weeks old.
This will prevent her ranging too far
for feed.
The chicks will soon learn to eat
broken or cracked corn, wheat or oats,
and when well feathered will eat
whole grain of any sort.
After ten weeks they will make
their living on a feeding ground, re
quiring only a little grain at night to
Induce them to come home to roost.
Encourage Exereiee.
From the very first the chicks
should be induced to exercise, for ac
tivity is a prime factor In promoting
health and growth. kVed grain In the
litter and make them scratch for It.
A little line chaff or finely cut clover
makes a good litter.
Demand for tjharcoal.
The more heavily you are. feeding,
the more demand there la for obarooaL
llake It an article of everyday diet
PROCESS OF STEWING
regulation or heat ie th*
main coneideration.
On That Account It la Boat to Use
Gat, Whan PoaaJbla Glazed Earth
enware Jar Should Be Ra
ceptacla Employed.
? u ? method of food prepare
process hTE*" the "H?UnE
" " 10 some extent a pro
dding that occupiea a middle post
Ion between boiling and baklng;^bs ~
HewTna .h"611 ro*?ting. K>
clewing, the cook's endeavor should
tbI!'0),"tr?cl 'rom ?he meat It. uutrl
7 , Juices, and then to employ those
Inr^th Seated. to finish cook
ing the remainder of the meaL For
""CM*flU ctewing, the most import '
' P0'1" lc the power of regulating
heat at which the operation la
uX ^i, I? 0rdM
d?, ,h ?*t n,u,t absolutely un
c^k tho??'* CODtro1 The uP"to-data
cook, therefore, prefers gas for .taw
ng purposes on account of the perfect
control that can be exercised over Uw
temperature.
be^r "ULC?,.fUl ctewing, meat should
be divided Into .mall portion, for the
b^ie. .aC"OD of ,h? Julce?' Where
tato am*.1!! ',U,"e ,hould be broken
lavar i .V plec?c. end form an under
J?* the ctewing vessel. The meat
? JET* OUght alw,>'c to be placed
? ?cter and the water should
Th. l1d"ornhlng ,n tha ?? Jcr.
' or ?>ver should be carefully
?'ed' "1 the temperature must bo
S my .f*Iled to ? cteady heat.
ina -rHL , ?f Cour8e- ^ below boil
tben extraction of the meat Jutcss
ure "nd "ben vegetables
ere to be added to tbe stew they are
Placed in ,h. vessel a, . Iater ,t^7
the T* *"d e'ecing are by no means
?*?*?? The. proper tern- ~
fpr ctewing l, about 180 de
grees Fahr. As almost everybody
nows, the boiling polilt la 212 Fahr.
tight S HInd earthenware Jar with n
tight-fitting cover 1. most useful for
stewing meaL or for making soups. If
'' b" ?f cover, on?should be^on
tonUnre.h . fltt'n, a pUt* 0T caucer on
then hi, ft V aDd br*wn paper chould
then be tied over it A Jar with a
cover saves this trouble, and la. there
inwar!0rth i*8 ?,tra ?rpeti,e. Eartb
k . or ctone Jars are very easily
. c e*n' end food does not spoil
left in I "?em' " 11 "CT d? U
left In a metal pan. They can be
Placed on the top of the stove or In the
?!" *i'? " !a "ocessary to reheat
the food conuined in them or If
Placed In a pan of boiling water the
content, of the Jar will cook slow?y
without attention from the cook A
b? aerved In the Jar In
wh eh It has been cooked. If n ta
neither too large nor too high. It must
of course, be wiped dry and a napkin
may be neatly folded around it. By
th'a process the great advantage of a
d'nner ma* be obtained la
the coldest weather, even when tha
whole family does not reach the home
at exactly the same hour, as a atone
or earthenware Jar. having been ??
some Ume tedx" "J2 "**** the heat t0T
some time.?American Cookery.
Lobster Cutlets.
Melt one teaapoonful of butter add
wo tableapoonfuls of flour and c^i
thorough'y. Add one cupful 'of boil
ing water and cook until thick, stir
ring constantly. Add tyo .upfula at
chopped lobster meat Season with
salt, paprika, lemon Juice and x..nce4
parsley. Take from the flrea?tbS
beaten yolk of an egg and cool Shaps
?d fCU ?VP lnto egg and emmta
and fry In deep f,t. stick a lobster
claw Into tbe small end of each cut
Bean Pot Roast.
Take one pound of beef, a cheap cut
is J?st as good if It is free from veins.
Cut In pieces about an Inch square.
Put in, all the fat. too. Put
nmD. Th' 1U,t ??Ver Wlth water and
put In the oven. A. water boil, away
add a little more. When about half
done add a little salt. When ready to
serve take from oven' and put It in
the spider. Thicken with a little flour
mixedewith water. The gravy 1. a rich
brown. ,
Creamed Sardines.
Remove akin and bones from two
boxes of sardines, then add four finely
chopped hard-boiled eggs, flvr table
spoonfuls of bread crumbs, two table
spoonfuls of mehedbu$tsi,,1one and
one-fourth cupfuls of milk, one-half r
saltapoonful of salt, big dash of red
pepper. Heat this mixture to a boil
ing point, then poar it over four slice*
of buttered tdast. ,
For Cleaning Silver.
Precipitated chalk 1b excellent for
cleaning tarnished silver. Place a
little in a saucer and add Just enough
liquid ammonia to moisten It. Rub
this lightly over the silver, and the
stains will quickly disappear. Then
wash in hot suds, dry carefully, and
polish with a clean chamois leather.
Raw Carrots.
Take nice, fresh, crisp carrots,
scrape and put through a food chop
per, using the coarse knife. To each
pint of carrots add two tablespoonfuls
melted butter, oqe teaspoonful sugar
and salt to taste. Serve bn lettuce
lefives.
Mince Pie.
' Line pie plate with rich cruet, put
In mince meat and cover with lattice
work of crust. Just before serving,
pour a little brandy over the top,
light, and send to table while bias
ing.
Fig and Nut Salad.
Cook a few pulled flga and. when
cold, slice in thin slices, add a few
blanched and chopped almonds and
dispose on leaves of lettuce. Serve
with a cream dressing.
Fried Rice.
Pack well-cooked rice In a Bat bak
ing pan. When cold, cut into two lash M
squares, dredge with flour and fry
brovn In drippings Serve with a dash
of paprika. -dpH
? - ? tJfSl
M