Rensselaer Union, Volume 8, Number 17, Rensselaer, Jasper County, 13 January 1876 — AGRICULTURAL AND DOMESTIC. [ARTICLE]

AGRICULTURAL AND DOMESTIC.

—For a cribbing horse feed with a hose-bag and give hay only from an iron rack. Coating the woodwork in a manger with crude petroleum is also recommended. The bad taste will soon cure the animal of all desire to bite his crib. —Rural New Yorker. —The best recipe for glossed shirtbosoms is: Take two ounces of fine gumarabic powder, pour on a pint or more of water, and then, having covered it, let it stand all night. In the morning pour it carefully from the dregs into a clean bottle, cork and keep it for use. Add a teaspoonful of this gum water to a pint of starch made in the usual way. -<-Mince Meat.—Take of roast or boiled beef, chopped fine, one pound; chopped suet, one-half pound; raisins, stoned and chopped, one pound; currants, one and a half pounds; apples, chopped very fine, one pound; moist sugar, one pound; candied peel, shred fine; citron, half a pound; orange, quarter of a pound; lemon, quarter of a pound; ground ginger, half an ouned; allspice, half an ounce; salt, quarter of an ounce; the juice and peel (grated) of two large lemons; one nutmeg; one half pint sirup. This is said to be an excellent recip,e. —To make a delightful supper dish take a salmon trout or whitefish, steam till done, then remove all the bones and superfluous skin and season with pepper and salt. Sauce—One quart of milk, one small cupot flour, a thyme—minced fine —a slice ot onion, if desired, and two eggs. Wet the flour and stir it ia the boiling milk, add the seasoning and let it come to a boil; then remove from the fire and add the two eggs, thoroughly beaten. Have ready a well-buttered dish, put in a layer of the fish, then of the sauce, and so on until the dish is full, having a layer of sauce last. Cover with a layer of grated bread and a little grated cheese. Bake half an hour and serve hot. If trout be used Some butter will be required.

—An account should be opened with every field upon the larm and with every' kind of stock kdpt, commencing with the first of the year. Each field should be numbered or named, and whatever labor, seed or manure goes into or upon that field should be charged at fair prices, just as if it were sold to a neighbor. When the crop is sold or used the proceeds should be credited to the field just as if it had been received in payment from a neighbor. If some of it is fed to stock the stock should be charged with the value, as if it had been bought for them, and the field credited with the amount. To commence the accounts an inventory should he made and the value of everything fairly estimated and put down. If any work has already been done upon a field that should be charged to it. It may not be very easy at first but.very soon will be, and when once it has been begun it will be kept up. Do not mind some mistakes at first. — American Agriculturist.