pgHQjQPB CAPE KAT COCHTy TIJIEg SEA ISI* CTTT E. 1

CONSTRUCTION OF GOOD SMOKEHOUSE AND PROCESS OF SMOKING TO PRESERVE MEAT

p thp boardrra. AnC thru they «.t» —Boaloe Trana^Hpl. WHAT TO HAVE FOR BREAKFAST.

HE fir»i mctil of tba day sbould Iw Elm-

EnbEiantlnl

tmnuirh to ault the vurloii* ooih1> of earti meutier of the fare-

tJUAUH IS OF IMPORTANCE Aataetcan Standard Breeds Are Good Producers of Meat and E(h< Farm Hens \re Small. (From the I'nltsd Slates Drjwrunsnt of

A srl culture )

Inasmuch as most farms hare already some supply of poultry, the proMem for the fanner la one of In- I

, , 01 lnp ram crease and not. Uke that of the city r 'l.n'ir , uwn Cr '.hI t?* 11 '* Wt0 Dn,,m " ke " 10 kap P »"•«« ’ hnrden upon the to auppj,. hi, ovrn UWe ODr

• cupful »f finely

n.'.i.i.-u looked ham. one cupful of t-read cnimha. two cupful* of .s«,ked potatoes maaheil fine, two twh|i-«pnon-ful. of Nutter, twu ,tK* and n dash of '•ayetine. llt-n the Nutter aud ta-aI all torethet until very li S ht. Shape Into Mimli flat cake,; dip In ejot and ernmhs

and fry hrown.

Baked Salt Mackerel.—Freshen by rt vi rlny with r«»ld water, akin side up. ai.il Mandlnj: over nUtht. Chance the Uhfer a few limes mod unless very salt this treatment will freshen It sufllHently. Put into a baking pnn nad r.ih' boiling water. Cook In a hot

■j_ , securing the foundation stock. ! Ham Balls^—Take WTille the American standard breeds

*• Ft general purpose*, the best. It 1 is not urged that they be made to ! nupplaut other breed* where the otb- i er breed* are established and where they can be produced with a fair de- : gree of success and of profit. The 1 American standard breeds, broadly | •peaking, are the larger b.eeds of general-purpose fowl, good producers ' of both meat and eggs, as distinguished from the small breeds that are spe* | dallied egg producers. Fanners and ' farmers' wive* who have built up their own flocks, and know the pecuUari Uea of tUblr breed and how t-i make i

■mHi ii . V — ” i ,l "* of them will do best by ' ra,PI ln ,br l«n Ik erapo keeping the hens that they hare, even Ic i!*” 1 »* ,W . rlr, ‘ n,Uk ' ,tn,1 ,f ,,,r ,hp y he amall and Inferior as a t rery fat It will need nn further meat producers. Instead of trying to Mraannlng. A flsli lacking In fat Is lm replace them with heavier one*. | 5 I'.""', ,,f b " l,,r ov " i In growing chicks, the quality—the : » ' * hlle hiking rlgoi. vittllty and capacity for growth S

Oat* Gema.—Take one cupful

due*, seeded and .hopped fine, two I •upful* of milk, two taNlespoonfuU of milted batter, two teasponfuls of bnk- ; lug powder, three cujiful* of flour and ^ om egg well Iwaten; mix the egg nad ‘ rnUk : rift the dry ingredient*: add the •hopped dates and combine mixture*. iWtt hard and hake in well-buttered

gem Iron* for 20 minute*.

Boiled Dinner Hash. — The hash made from fhe vegetnhle* and meat left over from the hnllrd dinner Is often more popular than the original «*h. Chop all the vegetable*, adding some of the broth which w-n* saved: ch«>p the meat, adding a Miiall portion of meat l» a large one of vegetable*. Season with salt and pepper If need•vl. and heat quMrly In a hot frying

pnn.

Fried Cormeal Mu ah.—When mak- ! Ing mush to eat with milk for n sup- ' per dl«h. prepare a double portion so that It may be sliced and fried,

makes

FARM SMOKEHOOGE. FIREPROOF AND FAIRLY LIGHT. j|agaga<ygagt3egepagajygegaga»atxgw<f THINGS TO REMEMBER AT BUTCHERING TIME. i Prep, red by tba On had S-.ataa Department of AgrVvHufw.)

Cleanliness hi the mart Important factor In butenertng and curing £

r w»y« «f

_ wy easily beeomeF tainted. • Save all piece* of meat for ha usage. •}

V vertlBg It Iota a pelatahla product,

o All waste fat trimmlnga and akin abould be rendered and the

J products used to make soap.

• Bones abould be crushed or ground for chicken feed. • V. eTer pot nie “ t ln ••FfoT th*’ animal heat is out of it. • erJ^’TS’ 8k,a ^ * b « !«. tte curing procroa; =• ”5^* **** ,op Uy,T ,B • tortne cure, which should be turned flesh

• aloe down.

• W * t ' ± 00 ^ krtDe : and tf It becomes “ropy,- change ft A Do not forget to turn or change -seat several time* during the •

- ^ "wkf dry-cured than brtoe-cured port • • Ie« ■‘ookta* u much better than a rapid smoking, and there la 2 * ,CM chance of causing the meat to drip. * * . “f*? 1 bfn-h off the mold with a stlfT brush or * • ““ off U>e ooldy pans with a knife. The entire piece Is not spoiled. • J Be mire meat Is thoroughly coled before smoking. 2 m ?!“r 5lVr ' thf ** ,nl « n * r F «* aausage Is generally governed by taste. 2 o of tUys* 11 can ** k cPt «n<I'*r a covering of lard for a number 5

ap|.

M'Milng breakfast Bsrrtd Plymouth Rock Fomalo, Bred ' J#C# ' ::#9 *< s *« 1 *^*-»-a<?a^aW*^e?oc.#909ojyo9otia50t:o^o50-oo weil^*.k.s* at United SUtm Goveromwt Farm. I The nrc^* of ..... o-o.^a^o^atjotyotfop

1 true friend rtnbrarM c

A FEW GOOD CHOWDERS.

dish with s slice

haom. '*| , - . CorolM. Pie.—f’nrv and -lire six | “‘k*' «*«hlck has when It starts In 1 “ W,t - #' rea mtcitim-elird smiles nnd one onion i me count tnT »t least as much as good <Ur . 0r to *** nH ‘ ot - Hit la : <»d one amt * half .-upful* of eobt ‘ ,t, “< b '*<ws and good car-. • nd »lth the right lamb or mutton a^id a cupful of th- 1 Al * J - ‘a growing stock for Uyers, It , __ w stock or grwvv ivt a u together and i u «*Prcially important at thU time Ttl '' * m< ’ kp hou * p ran »>r made any Hmmer until the applet, are soft I*.,: j wbpn ■ large Increaae In meat prod , ‘ ae * nd Um> klnd of materlsl suitn creas.,1 baking dish, ewer will. nrt * '* needed, to avoid breeding from aWe to the ^tnands of the owner. If

undendxed specimen* Whatever mu> * rer7 Qoantlty of me*: U to be be the fact* as to the relative value of ’' rookpd oocc * Fear, a barrel or a box large sod small hens a* layer a. as that * ai *“**" On the other hand. If question relates to stand*ro breed*. 1 «»oslderBblo quantity of meat U the question |* Irrelevant In thl* farm “nd the house la to be permspoultry production campaign, for farm ne,u - 11 should bo built of brick, cobhen* are marly all saull according to rre1r - or atone to be fireproof. A —"-’i ■ifidards for Improved ,ro*d* ol ‘>n« d welllng ewa be used If car* la lakfowl*. en to coofine the fire to the cent. The ordinary farm flock contains a ' br nx,,n In ■« Iron kettle. Th« large proportion of hens quite unfit p * t D>rlbod la to coostruct a fire pit for breeding—haring no quality which OQl,idfc of the bouse and pipe the 1* 1* desirable to reproduce. The egg- "»oke Into the house. The pipe runfro:u these should not be used fo: nln * fro ® the pit to the house should hatching, but. as far a* possible, egg. 1,0 buried to prevent crushing. u»ed fur lint'hing should l>e from tur A smokehouse 6 by 8 feet. 10 feet best heusi in -.be flo.k. To d.-ti-rtnlnr b, fh. will give best results for general how >J "{ thewe an- needed, an e> fatru n*e. Ventilation should he protimate must l>e made. Using It uj«.n vlded to carry off the warm air and Ihe usual Utchablllty of eggs, and the prevent overheatin’- of the ' meat, probable length of the hatching sea Small ..p.-tiings under the raves or a

chimney in the roof will control rentl-

Tbe brill nary average of hatchc- latl.m. If arrangement* cannot be extending over a period of several made to have a fire pit outside the months Is about TO per cent. If al‘ bcuse. it (1 ,n be built on the floor and the chick* *re hat.hed esrty th« » mrtal sheet constructed to Khl.dd length .»f the UP hing •ea.m D aU.u the meat. If the meat ran be hung Mix weeks, from the setting of .be fir-, B or 7 feet above the fire, this !.. the setting of the !•« b.-u osed will not be nece-sary. At this height Allowing two week; for aavit.g rex- the meat will get the benefit of the the first hens are set. the tblefc enu.Le and atUl hsug below the

■e laid uithln ventllatur.

" Th* Fuel. TIreen hickory or maple wood It the (■eat fuel for smoking Hurdwuod I*

Corn Chowder.—

4 for hatching n

I breeder a Much

r separated from the rest.

Hock should ;

prof arable to soft wood. Ib-.iuuu* Wood# should never be used, as they | give an objectionable flavor tn the OMUL Corn cobs may be used, trot Uiey deposit carbon on the meat «lv-

l °k H * dirty appearance.

Meat abould l«e removed from the

• hen It ta cured and n..! uiiowcvt

In remain In the brine overtime. When the meat Is removed from the brine it should l>e soaked for nt>ou: half an heur In water. If meat has r<-ualaed In the brine longer than the allotted |

1«tne. soak •■acii piece half au b-

heat op the meat too much. In the winter, however. If the fire Is not kepi going the meat may cool and the smoke win not penetrate properly. As soon as the meat Is thoroughly smoked open the doors and ventilator, ao that the meat ran cool. When the mmt Is smoked it can hang In the rmnkrhrmsri but for absolute aafe keephig It abould

be wrapped or packed away. Preserving Smoked Meat*.

Smoked meat after It Is hard and Arm should be wrapped In henry papet and put Into muslin sack*. It la rrrj ; Important that the top of the aatfc be tied properly ao as to keep out Insects Cut the strings from the hams or Imcooa before they are placed In the aacka. There Is a groat tendency to n*e the same string to hang up thr meat after It Is sacked. It Is impos alble to tie the top of the sack and make It Insect proof If a string sticks out of the top In tying the top of the rack make a double wrap before tying a knot and thl* win prevent the en trance of any Insects. Bach sack ■hould U’ painted with yellow wash and then e«eh piece ran be hung up for future u«e. Never stack the harm and bacon In a pile after yellow wash

b— bem applied.

Reope for Yallow Wash.

For IINJ pound* hams or bacons use three |*<iinils barium sulphste, GOf pound glue. 0.06 pound chrome yellow.

0.40 (M>und flour.

Half fill a pall with wntri and ml.'

*•—* «... ■ i«*u WILD wotei and ml- the hats of midwinter. I ns coveted right In the flour, dissolving all lumps thor f * r ,,J Mdranro of it* freeing Ms**. I novetli* One a

Olid 11Til. oiiv,. ri.n ri.r....... .11 I bev oem-iilm - ■ - ■ 1 — .

1W winter. 11

Of then

In a quart of water lu a icparst'e «ua {cT *vlcotuiug It in Ihiaa dJ^TT ithe Mher lie. aevra roe .

aal and add the eolation and the glue .'•»«riou* real supply, for as good there are la Infinite van- - -Sc t.ring the whole to a boll ““"“"T they vre cert.'oi, wmrrmtfni I 1 «rt -

add the barium sulphate slowly, InMUou has set Its fickle hewn upon I. reason enough for the tn;. aUrni.g ronslantly. Moke the wash ' u “ y effr.v» I.uignsiq^ beav.-rs, linvr Om duj u-fore It U inquired. Stir U ror ‘’ fu *' fabric, felts, feathers, plush striped netals-when si.frequently when using, and apply with- f1 ‘- ““auro wo.«l and the like. IWwidtw aomeihlBg

known them, and oat rich plume* as

MlUUwry that

TUhCw. ‘yW&i.VttiJL

Good Feed fee

ual hau or with

: all those in the year’s

ThU Is I

j fulfills iu mission perfecilj' I mom beautiful winter r ’ I (he most splendid of all feat! - ’ claim* that Dotting new uad ’

' quite equals It f

in. mmset with the mtlk 1 t.q CTr.w be tlioronchly derillRed T tar jjeee earn for at least five y sum,,

SsT' • ^

I at that

should with a milk si

cooled prompily tn 30 dr or leas nod instnlalned t.tnjw-rature. Wheuevrr conditions are met. little milk Will he wasted. In tbu time of terrible destruction of humau life it |» lurtlrularly uesvasary that milk Is- produced under such eonitithms as to Insure a asf.- fwd fog hatrte*. Tht* must be done by a derr. Iwr of rucci traluad to do U. rr.-*t ts-L Slid a great opj 0-0 O 0-0 O CO o 0-0

I tire.)

I Act a

i*«rou It • inrm shawl colts “T i ped around the It U sat . «leta-liable vest•everwl up to form mull Iw used worn by well-dn-

Coed 0‘. dies

Mriped bemvar that