Rensselaer Republican, Volume 12, Number 7, Rensselaer, Jasper County, 30 October 1879 — USEFUL AND SUGGRSTIVE. [ARTICLE]

USEFUL AND SUGGRSTIVE.

Bct few men axe awa.ro of the fact that hay to hop, hot foojM well as fconeaTcrtile, «r™sl» the braS shorts or middlings, and feed as other food. Han aoon leant to like it, and if eoakedutewOl, as other slop food, ie highly relished by them. In winter, use for the hogs the same hay yon feed to your horses, «td yon wfll find thidi’ while it seres bran, shorts, or other 1 food, it puts on flesh as rapidly as ratrthing that can begiren them.— Nebraska, farmer. Conns are the resttk of a braise of the sensitive parts of the sole of the horse’s foot, and generally occur at the inside bed. They are caused by the shoe. Among the symptoms are redness or discoloration of toe horn at the inner angle of the heel, more or lea* increased local heat, tenderness, and consequent lameness. When standing, the horse is inclined to favor toe foot by slightly raking the heel from toe ground. In some oases, active inflammation and supperation may ensue, evidenced by the escape of matter above the hod, where the lairs Join the same. In ordinary cases, relief may be obtained by proper attention to the shoeing. Such a- horse should be shod regularly every three or four weeks, the diseased parts carefully pared down, but without starting toe olood; and the shoe should be autxed so as not to bear on the inside heel.— National Livestock Journal, Chicago.

Pot aon a la Reike (Soup of chioken and rice). —Dress the chicken: cut off the legs and thighs without separating them, and put It into a saucepan with four quarts of cold water and a teaspoonful of salt; bring it slowly to a boil, skimming until it Is clear; add a carrot, an onion stuck with six cloves, a bouquet of herbs, a tablespoonful of salt, and a quarter of a salt-spoonful each of white pepper and grated nutmeg, and boil until the chicken is tender; then take it up, cut off the white meat from the breast, and free it from fat and skin and use it for the soup, saving the rest of the ohicken for toe salad; strain the soup, return it to the fire with the white meat of the chicken and the rice well washed; boil these ingredients slowly until they are tender enough to be rubbed through a sieve with a wooden spoon. Return the soup to the fire to beat, adding half a pint of boiling milk, and stirring until it is scalding hot, but do not let it boil. It is then ready to serve. If it needs to stand set the sauce-pan containing it in another partly filled with some boiling water to Keep the soup hot. ■ Cantons de Rouen (ducklings made from chicken legs). Lay the legs and thighs of ‘ the chicken, whioh must be cut off without separating them, on the table, with the skin down; remove the thigh bbne and, half the leg bone, outting them away from the flesh with a sharp knifeHo avoid mangling it. Trim off the ends of the leg bone Just below the knee joint, to make them resemble 8 duck’s bill. Stuff the thighs with a little delicately-seasoned forcemeat or sausage, and sew them up, turn them over and pare them into the shape of a bird, securing the leg bone in place for the head with a trussing needle, and tying it securely. Lav the cantons in a pan on some scraps of pork and vegetables, season them lightly with salt and pepper, bake them one hour in a moderate oven. Prepare vegetables as follows: Boil a red beet, pare the turnips and hollow them ont like little cups, slice the carrot half an inch thick and stamp it out in small cylinders with a tin tube; cnt four small white stalks of celery in half-inch lengths; make the following sauce: Stir together over the fire one ounce each of butter and flour until they bubble, gradually add half a pint of boiling water and a gill of milk, season with a level teaspoonful of salt and a quarter saltspoonful each of white pepper and nutmeg. When the cantons are done remove the strings, dash them on a bed made of vegetables and sauce, and serve hot. —Miss Corson.