Democratic Sentinel, Volume 14, Number 44, Rensselaer, Jasper County, 28 November 1890 — DOMESTIC ECONOMY. [ARTICLE]

DOMESTIC ECONOMY.

HOUSEHOLD AND AGRICULTURAL TOPICS DISCUSSED. A Budget or Useful Information Relating to the Farm, Orchard, Stable, Far lor and Kitchen. TBit FARM. The Orloff Horse. Dr. Martin, Meroersburg, Pennsylvania, who has given mHell attention to the Orloff breed of horses, gives the following in regard to them in tiie Fanner's Magazine: These fine and highly prized animals are natives of far-off Russia, and it is strange that there is so little known of them by horse-loving Americans. The Orloff -is a low set animal, with a fine arching neck and a heavy coat of hair, as one might expect of a cold climate. Tiie color is generally black, and no is known that is so likely to breed twins as this strain, and when a Russian breeder is fortunate enough to possess a pair of male colts of this breed, and if black in color, they are valued at one thousand dollars, if straight and all right, and when they are three year* old, and happen to mate well, their value is well up in the four figures. They are, of course, driven as stallions, and can only be afforded by those in high official standing. As the American millionaire drives his four-in-hand, so the Russian drives ills Orloffs, but not with cheek lines, as we do. but a single rein to the outside of each animal’s bit; and to keep the horses from traveling too far apart there is a metallic arch resembling a hoop or halfhoop fastened to the tongue or pole of the vehicle, and this arch keeps the horses from spreading out too much, by confining them about midway between the ears and withers. This arch is often ornamented with bells or ribbons to suit the taste and fancy of Russian sports, it is very common, too, for tho Russian to fasten to the hit of eaeli horse a little bag filled with drugs to animate the animals and make them champ the bits and frotli at tho mouth, of course in such a quantity and proportion as will not prove very deleterious to tho health of the. animals, but to accomplish the desired result. Is it not probable that this strain of horses could be bred iu this country, at it*At in our Northern States. I say Northern States because of Russia being a cold climate, and to acclimate them for breeding purposes would be one of the first objects to be kept in view, and would it not add another branch of industry and profit to the American farmer? There is no question that the young twins would command a ready market among our horse fanciers here as well as in Russia. Dlelil Wheat. This variety of wheat was in its day very popular. It is a white wheat, with rather short, stiff straw, a square head and plump berry. Like most white wheats it is not considered quite as hardy as the larger-strawed rod varieties. It is a very starchy wheat, and it had the misfortune to be introduced just at the time when improved flouring processes made the millers ail anxious to get longer red wheats that contained a larger proportion of gluten. It is now found that a mixture of red and white wheat makes more and better flour than either alone It is not likely that Diehl except for seed will ever sell so much higher than other wheat, as it used to do; but it may be profitably sown on land naturally wed) drained and rich. On such land its stiff straw and large, square heads make a fine appearance at harvest time. When Diehl wheat was first introduced some farmers gre w forty-two bushels per acre, the variety outyieldlng under favorable conditions any other in tho same neighborhood. It is especially adapted to very rich land, as its straw seldom lodges or rusts. Exercise lor Idle Teams. On a farm it will often happen tiiat at some seasons there will not be constant work for all the horses usually employed. For various reasons it is the habit of such fanners to devote all the work on one or two teams, and let tho others stand idle in tiie stable or take a run at grass in the pasture. But it is better, even for these idle horses, to do work enough to keep their muscles firm, and prevent the galling of shoulders which comes from allowing too long a season of idleness. These idle horses arc apt to be poorly fed, from a notion tiiat grain is no longer needed. When constant work is not required, not so much grain should be fed. but a couple of quarts of oats at morning,and night will keep the horse in good condition, and in; should be made to earn it. Mares with foal should especially have exercise, not to be overworked in any way, but enough to impress upon the foetus tiiat the dam is bearing an adaptability to do what is expected from it when it develops into a horse.

THE DAlllX, lowa is fast taking a high rank as a dairy State. Much milk is not as good as it might be if people would take proper care of it. The German Dairy Association offers 81,000 for a quick, practical, and reliable ipiik test. If you pack butter for future use, cover with brine, or with a cloth and dampened salt. It takes a long time to persuade some people that cows must be a permanent feature of the farm to make it pay and continue a paying farm. It ought to be a rule in “doctoring” cows that “when you don’t know what to do don’t do anything;” but the contrary is followed, and many dead or injured cows are the result. I never watch my cows when they calve, as I found they do not need it, but I watch their feeding for a few days after calving— A. L. Croxhy. We clip this item from and exchange: At Highland, 111., there is a cream evaporating establishment. The cream is canned and to ail appearahees is a vast .mprovemont upon the article that is usually purchased from the city milkman. It is not sweetened like condensed milk, but lias the natural flavor of the cream. It gives to coffee a very rich color, and If it is entirely free from adulteration, we believe that it is destined to achieve success. The only good that can possibly result from the practice of stripping, is tiie check it forms upon the carlessness of milkers, where a number are employed, and there are those of them that are inclined to slight their work. It is much bettor to milk the cows in a large herd thoroughly, and to finish the job at one

sitting, but if stripping must be resorted to, it should be continued, or an actual lessening of the milk yield—as well as probable injuries to the milking properties of the cow—will inevitably follow. Every unnecessary step on a farm in doing tiie chores is just so much abstracted from tho time and strength needed to do them. It is but common wisdom then to plan a proper contiguity of stables, pens, cribs, granaries and water works, and tiie shortest route from one to tiie other. On old farms tins plan can be carried out only as new buildings are required, but make your plan now and work to it as new buildings take the place of old ones or are built to meet the the demand of increased stock. — Farm, FicUl. mid Stockman.

THE OKU HARD. Treatment lor Cureullo. The experiments ot the Ohio Agricultural Station with curculio tiie past season iAgiven in a newspaper bulletin sent out by the station authorities. An orchard of IKK) bearing trees in Ottawa County, Ohio, right in the heart of a great fruit-growing region, was selected for the experiment. In the north half of it the method of catching the curculios by jarring on a sort of inverted umbrella mounted on wheels was employed, while the south half was sprayed four times with pure parts green mixed with water, Iu tho proportion of four ounces to fifty gallons of water. The first application was made May 8 just after the blossoms had fallen from tho blooming varieties. There was a heavy rain tiie same night and it rained almost continuously until May 15, when there was a short cessation. The second spraying was done ou tiiat day. The third spraying was made on May 20, and the fourth and last, June 2. On the jarred portion of the orchard a great many curculios were caught, showing that they were present in numbers. A careful examination of both parts of the orchard was made on June 3. Between one and two per cent, of the fruit on the sprayed trees had been stung, while about three per cent, of the plums on tiie jarred trees were injured. No damage to the trees was then perceptible. Early in July the orchard was again examined. Some of the sprayed trees showed that the foliage had been damaged by the spraying, but the injury was not very serious. Not over three per cent, of sprayed fruit was stung at that time, while about four per cent, of that on the jarred trees was injured. But on both the fruit was so thick tiiat, artificial thinning was necessary to prevent overbearing. A large crop of fruit was ripened on both parts of the orchard, and so far as eould be judged from tho experiment, the practicability of preventing the injuries of the plum curculio by spraying was demonstrated. This process is very much less laborious and costly than jarring, and If future experience is as successful as this season’s work, plumgrowing will become much easier.— Farm, Field and Stockman.

THE APIAHY.: Foul Brood.! The plan I used on the most, of my hives for cleasing them, when I had foul brood during tiie seventies, says G. M. Doolittle, in Gleanings, was to scald tho hive by plunging it all over in boiling water, in a large kettle which was used on the farm for cooking food for tho hogs, heating water for the butchering, etc. The hives were put in first ami scalded, and afterwards the frames of combs, thus scalding the frames and making the combs into wax at the same time; for as I made all of iny frames by hand, then, I thought I must save them. However in these days of machinery I do not think that it would pay to bother witli the frames, for this scalding process makes them untrue and in poor shape for use again so that the new frames are muelrtWe cheaper in the long run. Later on, arbee-kcepor living several miles away called me to ills apiary to see if he had foul brood. V found it in several of his hives, and told him how to treat it. After he had cured it ho scalded tho hives by pouring water from a boiling tea-kettle on to tiie inside of the infected hives, and no foul brood was the result afterwards. If you are sure that, the hot water lilts every nock and corner of the hive, I do not know why this plan would not answer where nothing holding boiling water is at hand large enough to put the whole hive in. The lirst would be safest, however. Nome claim tiiat the hives do not need scalding or doing anything else with them if they are allowed to stand outdoors exposed to the weather through one winter. They say they believe the freezing and thawing of one winter is amply sufficient to destroy all the spores or germs of foul-brood about any hive. ] should be inclined to go slow on this, trying only one or two till I had proved for myself tiiat there was no danger from such hives.

THE HOt'SEIIOU). Successful Moving. As a preliminary to successful and comfortable moving, let the housekeeper make out a list of articles that must go, those which shall go first, and decide on the things suitable to put in the same load. Have your packing boxes well aired and set in a convenient place, so that every article can be packed as soon as prepared. This arrangement saves all unnecessary handling. Small packing cases are better than large, as they are more safely and easily handled. Old newspapers are excellent for lining these boxes, and also for placing between the j various articles. Hooks must be packed closely, with edges down, and it saves space to make each row as uniform as possible. Place the largest and heaviest books in the bottom, and the lighter ones on top, with plenty of paper or old rags between. In packing china, glass and bric-a-brac, It Is well to use excelsior, hay or paper. Use the strongest boxes, and line the bottom with a thick layer of your packing material. Pitchers, bowls and all sorts of deep dishes should be stuffed with its and no two pieces should ever touch each other. Fine ware should be first wrapped in tissue paper and soft crumpled newspapers. In moving a short disiance, one may use the wash-tubs and clothes-baskets for packing the china and glass, and have them carried by hand. Hut, if going far, ft is a good plan to use the summer clothing, the cotton underwear, and other soft bits, for packing and wrapping. Pictures must be wrapped in canvas if going far,, in paper if but a short distance, and packed standing oil end. Valuable pictures must have a separate wooden case. In packing furniture, such as sofas, chairs, tables, etc., the legs, arms and

other projections must be well protected, and the wrappings fastened with twine. Carpets and curtains must be cleaned before folding. All such little indispensable trifles as picture hooks, curtin fixtures, screws, etc., must be placed in a stout bag and tied up. marked on tiie outside, and laid by for use when wanted. Wrap your bedding pillows, and similar articles in old sheets, so that they will keep fresh and clean. Old barrels are useful! in packing kitchen utensils, and ail sorts of provisions that, you cannot dispose of before moving should be emptied into tho cans and buckets that are thus stored away. But a careful manager will so plan as to have little in the line of groceries to move. Have a full supply of food, bread, meat, etc., all cooked beforehand, so tiiat* the first meal in the new house can be prepared with but little trouble. It is usually some time before one is ready to do much iu that line of work. Do not make the great mistake of starving your family and yourself on “moving-days.” Give them your best jam, and your sugar-cured ham, and your dainty home-made cookies and beaten biscuit, tiiat, are good when a week old. Then tiie children will enjoy the frolic, and fancy that they are having a continuous picnic. If you can only take thingscalmjy and exercise all your tact, good sense and good nature, you will come out of the ordeal proud of yourself and admired by your family for having accomplished that difficult feat, a successful moving.— Peterson V. Hint* to Hoii*eke«p«rit. After greasing your cake tins, sift some flour into them, and your cake will not stick. Always serve oysters in hot dishes. Cook the oysters only Until they curl, if cooked too long they are indigestible. Equal parts of ammonia and turpentine will take paint out of clothing, even if it be hard and dry. Saturate the spot as often as necessary, and wash out in soapsuds. Steel pens are destroyed bv the acid in the ink. if an old nail or old steel yen is put in tiie ink, tiie acid therein will exhaust Itself on thorn, and pens in dally use will remain in good condition much longer. Lamp-huknkhh, to give good light, should be cleaned at, least once a month. To clean them, take a piece of soda the size of a walnut, put it into a quart of soft water, place the lamp-burner iu it, an old tomato can is good enough, uiul sot it on tho stove; after boiling lor live minutes, remove the burner, and when put back on tho lamp, It will bo as good as new. Almost all kinds of vegetables should bo put Into boiling water when put on to cook. In getting up a good vegetable dinner, the best way is to clean a few beats, and put them on to boll about half-past nine in the morning; at half-past ten add a piece of salt meat and a quart of shelled beans; cook slowly, in just water enough to keep from burning, until quarter past eleven, thou add summer squashes; cook slowly, in just water enough to keep from burning, until done. Cook tho potatoes separately, also the sweet corn. The corn should be put in boiling water to cook steadily for fifteen minutes.

THU KITCHKN. I.yonnalKo Potutooi. Cut some cold boiled iiotatoes into small square blocks; shred half an onion finolyjdrop potatoes and onion Into boiling lard and fry a light brown; drain on paper and serve In a very hot dish. Dust with powdered parsley before ingPotato Scallop*. 801 l some potatoes, slice thorn fine* and heat as above; put them into scallopshells which have been previously buttered and dusted with bread crumbs; till the scallop shells only half full of potato; tin'll add some egg and cream beaten up together; sprinkle the top with bread crumbs and bake In a quick oven. Salmon Strip*. Soak half a pound of salt, smoked salmon one hour In cold water, then boll gently twenty minutes. Drain, lay in very cold water for ten minutes, wipe dry, and with a sharp knife cut Into strips about as long as your middle finger and half an inch wide, iiave.some butter in a frying-pan; roll each strip of fish in flour, and fry to a flue brown. Serve hot and dry, piled up like sticks, on a heated plate. Potatoes with Ham. 801 l some potatoes, slice them quite thin, put them In a pan with a goodsized piece of butter, and let tbepi heat thoroughly, but not fry; boll four eggs very hard and eliop them line; and chop fine about as much cold boiled hum as there is of potato; put into a dish in layers, with a little salt, parsley and chopped onion on each layer; pour over the whole four lurge cupfuls of cream, cover the top with bread crumbs, dot the bread erumbs with small bits of butter, and bake a light brown. Creamed Muckcrol. Wash a small salt mackerel, and soak It all night in eold water. To prepare it for breakfast, wipe it well to get off the salt crystals that may be lodged in the creases, put into a broad pan of boiling water, and cook steadily half an hour. Drain when done, and transfer to a hot dish. Pour over it a'sauce made by stirring into a cupful of boiling water a heaping teaspoonful of cornstarch, two tcaspoonfuls of butter, one of vinegar, and a little pepper. Instead of the vinegar you can put in a teaspoonful of green pickle, minced line. Stir over the (ire until smooth and as thick as custard, when add minced parsley. Pour upon your fish, cover, and let it stand five minutes in a warm place before it goes to table. Fried Flwh. Clean carefully, washing out the inside of perch, smelt or other pan-fish,and wiping perfectly dry. Have ready a little dry, salted flour, and coat each fish well with this, llcat lard very hot in frying-pan, and lay in the fish carefully, not so many at once that you cannot turn them with ease. This you should do so soon as tho under side is nicely browned, and when both are of a yellow brown take the fish out of the grease. If small, transfer them to a hot colander, to rid them of every drop of fat. Send to table in a hot dish. When eggs arc plenty you can make a really elegant dish of small pan-fish by dipping them in pouuded. cracker or bread crumbs, before frying. In any case serve your fish ify—not crisp—neither soaked in grease por slowly converted into eiudery chips.