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'09. TEE FARM HORSE IN WINTER. Thl‘o‘ughoui: a large part of the coun- rule. \Vhere wood is “5 most of m; is, or at East drawn in the Winter. 106 cured in the winter if it at all, but upom a. great none is used. Upon some LS because but: an 1y constructed. caleiess exposuie a posule not oniy C it often brmgs OI: 11101113., 01 some i s because the stables are not proper-, ,y constructed. In others it is due to‘ :au‘eiess eXposure alter the animals have Jean brought into a. state of perspira- tion by working or driving. Such exâ€" posure n0‘t oniy causes discomfort, but it often brings on colds, catarrh. pneu~ monia, or some other iorm of disease which proves more or less serious ac~ cording to the condition of the anima‘l and the circumsmnces of the individual case. One more evil from which many a. farm horse suffers in winter is over- nun.» a’nr chnrt norifldS’ N013 that he and physioiai condition 101‘ 11 though that. work be re a short, period. This 1‘ ignored. T he horse is d or loaded as heavily at neriodsas he is \flhen he trol of those who care for the horses. And as discomfort or injury to animals invariably means a. loss to their own~ ers, it should not be necessary t9 add ing a fair return of eggs for the care and attention bestowed on his flock. The majority of failures arise with those who have given the fowls all they can eat, and with a liberal supply of ground* bones, fresh water gravel and green food, wonder why they receive no eggs ent cause of their failure as are being averted. It :ake to always keep feeds While a. variety must be 13‘! day time, gmungv straw. gravel, or any {1-} place Where they will have to scratch IS g to get. it. This gives them the ex- __L A n. 11-116 “1' 1n- uwnw u. UL A spoonful of sulphur stirred in with” w cooked foods is a good thing to preserve addt 1 g the health and give tone to the system. - § To those Who object to the feeding of. P3PP33 ksu'l'phur, I would say that sulphur IS enoug ~ largely present iln the features of poula bread i try, and where birds are kept in con- E501 1 imed spaces, as is sometimes necessary, ;lt IS quite reasonable that a certain '; amount of sulphur should be given them 2 occasionally. Lime also, should be ted , ioccasioqnally. A good way is to give “1015‘? lit as a solution in water. layer '1 Before closmg this article we want the 5 i to say that it is oi the utmost imgport- butte 'l ance that nothing but wholesome food 0f th pudd I showid be fed to fowls. Cast aside the $.11 t ": thought, that they will eat any old re~ 311%? ’ fuse, no matter what its condition. They “i will eat it if they can get nothing else. eggs ’1 but there will be no profit in the re- . ' sult. . nnfh dnéregsentia.l {Egood health and egg} PÂ¥oductLon, is an occasional change 011 dhet. Charcoal. burnt bones, greegn .clab- “HUI-ll \Iuw; vw-u yâ€"cnâ€"v bage, potatoes, if cooked. all the better. are greediily eaten. All fowls are fond, of mnlk. which it fed in cold weather. shomld he warmed. They seem to eat: it fully as well if soured, thick, or elabâ€" bered. A good feed is to mix corn meal With milk. stirring well, and adding some black pepper. Cook about one hour and feed hot The quantity mush be regwlated by the size of the flock. Care should be observed in feeding corn meal. nor should Lt be fed too often. as it is very fattening, and fat is laid on at the expense of an empty egg basket. FABNI GLEANINGS. A few oats given to young calves or colts da'uly will pay a. big interest on the investment. Turnips are a natural feed for sheep! and may safely be past-ured, permitting the anixmals to eat all they desire; 1n fact, root crops are always good for any of our farm animals. ’ On old, thi'n land the cultivation of ' the young orchard should begin sever- al years before the old one fails and before the new one is set, by heavy manuring, deep tillage, clean crop cul- , ture, and the growing of olover. \Vhen cuttings are made, during the Winter they should be taken from trees or vimes after a. lier days of harm weather, aflnd not out when the host is in them. The sucking pigs may be growing nicely, but do not cheat yourself with a. false idea of the profits unless you are also observing the mother. She may be falling off as fast. as her proâ€" gtm,‘ m gammg. Give her the best food obtamable to keep up both flesh and flow of milk. . The frequent trips made from the barn on most farms make it de- sirable that the building‘s be in rea- sonable distance from each other. .On some human good deal 9_f_ valuable tune is spent in van unprofitable manner trudging over the long path between farm buildings. Take good care that the pigs have a. sufficient supply of salt, aShes and char- coal; keep it in a box under shelter where they can help themselves, and. never let the supply entirely run out. There is no danger of them eating too much, for their own cravings Will meas-‘ ure that. If your poultry house is so cold that wvater freezes in it, it would be a. good plan to give the poultry water three times a. day. Have it slightly warmed. and after the fowls have drank .What , they wished pour out the remainder; .11 1 Vuv -'â€" In Jthié ~Rvay {Herâ€"hens WLll have a. full supply and also be mmgorated by the warmth from the water drank. \Ve have frequently seen in papers, where the writers did not know what, they were talking about, that frosted grass is not good for sheep. This is 3311 bush. We have pastures where sheep run during the entLreg when and the -33 La. _ ___ --__ will grazé, even to get it the awing off the snow us grass. Sarne of. these writers heads are frosted‘_ over A n ‘ I. _ 4c _- nk‘ T_£_m THE DURHAM CHRONICLE, Jan. 28, 1897. to glv, . , . » . layer of the minced fowl Wlth blts of e want the stuffing, adding pepper, salt and import- butter to taste. Have alternate layers ne food of the cracker crumbs and chlcken un- side the til the dish is nearly full. The top old re~ layer should be ol‘ the crumbs, stirred )n. They mto milk, to whlch two well-beaten no else, eggs have been added and pepper. and this re- salt to taste. If you have any chlcken gravy pour this over the dish before putting on the top 1' ,L. 2.2..“ n4? 1x11++or 9]] Chicken soup of course. the Pressed chickenâ€"Cut the ch1CKen up and boil it in as little water as possi- ble. It must be cooked until the meat drops from the bones. Then chop it fien, season it with salt and pepper and press it into a bowl, putting slices of. hard boiled eggs here and there through it. \Vhen the bowl is nearly full add the chicken jelly made by boilâ€" ing down the water in Which the chicken was cooked, after having added a large pinch of gelatine. There should be just enough of the jelly to cover the meat, and it must be strained through a coarse cloth before pouring it over themeat. Set the dish in a cold place to harden, then cut 1t 1nto thin slices and serve; . _1_2 -Lnu... :fl4.n Lulu DLLUUD auu ac; Iv. Stewed Chickenâ€"Cut a chicken into pieces, put it into hot, salted water and let it boil until tender; remove it from the pot to a frying pan and fry it a nice brown in hot water, then put it back into the pot of boiling water, add more water, if necessary, thicken With a little corn starch or flour and season to taste with a little salt and pepper. Make tiny baking-powder biscuit, al- most as rich as pie-crust, bake them a nice brown and put them into this gravy, allowing them to. just reach the boiling point before servmg. Fried Chickenâ€"Cut the chicken into ; pieces, put it into frying pan, with a little water and half a teacupful 0f butter, season to taste, cover closely, turning the chicken often that it may be thoroughly cookegt through: There n-‘Lnfl ‘“ plews, PUL 1L inbU LLJ; r..._, little water and half“; teacup‘ful 0f butter, season to taste, cover closely, turning the chicken often that it may be thoroughly cooked through. There should only be enough water in the frying pan to keep the chicken from frying, and produce steam enough to cook it. \Vhen it is cooked through the water should all have been boiled away and should then fry a nice brown. When brown on both sides remove it to a hot platter and make a gravy of milk or water 3§ preferred. 0 ~â€"â€"A Ak‘AIVA“ :“ 1111.15 UL “vane; w I""“‘ , Chicken Pieâ€"Joint your chicken in the usual manner, boil it until tender, having water enough to make gravy. Make a rich baking powder biscuit dough, roll it out quite thin, line your pudding dish, carefully place the pleces of chicken in it and pour over the gravy made from the water in Which the chicken was boiled, by adding a little flour, seasoning to taste, and a gener- ous lump of butter. Put on the top crust and bake it for about three-quar- ters of an hour. Always have a bowl of ogravy to dip on the chicken when it IS served. _ -V W ”V. iv“ Chicken Salad.-â€"There are many ways 0f Preparing chicken salad and almoet all of them are good. The best way 18 to have the meat minced instead of shredded, as it is not so coarse and the ingredients mix better. To every quart of the minced chicken take a quart of â€" - - - “â€"â€"-â€"- Alt-.11 1A+_ ut the chicken up t, Sâ€"tâ€"rafnée‘r (who has yelled himself i } hioarse over Jinks’ telephone w1t,hout 2 getting any reply)-‘â€"-See here, I can t do ; anything with this. teleghgn - - --....,.\ h:A l I thought everybody knew we use E disconnected our telephone on account éof the bores. I didn’t know you wish- ; ed to talk to any one, sir. I supposed ‘you merely desired to exercise your Phelim Murphy was a. Connaught man who went to Dublin in search of work, and during his first night’s stay in the city he put up at a lodging house having a. bow window in front. Phelim was up before daylight in the morning, and, groping around the room in the dark, he came on what he thought must be the door; so, opening it, one step brought him out on the win- dow sill, and the next deposited him on his shoulder and ear on the ground, six feet below. . After recovering somewhat from the effects of his fall, he egaculated: Holy St. Patrick} but whoever saw Kidney Pilis . .. Remem her -- the FROST 62; WOOD, WILKINSON, MAXWELL All kinds of Repairs kept on hand; [hailes McKinnun, UPPER TOWN, Do without. Wis. because tho! can’t now or mp WW moomanydfilflmmu. mmwwdullfigm pant. Wobuphwhw mg Wan-oom- n Um m all kind: at rum Wu“. II- aiuddng the mm a! We: ni‘ iiailu 6 . Povver. Brick dwglling. and mamin eie ib . ore 0t; building lots. Will 3130 lot. No. 60, Con. 2, W3 G. . ., Township 6 entinck, 100 acres, ad.) 011ng Town ' p10 â€"â€"â€" The “ Chronicle ” is the only 12-Page Local Newspaper in ,thcymhrdlymn‘ttodnm IMPLEME N T AG‘EKT, BE SURE AND CALL. [N m TGWN or mm, he When they go to buy an artici is to find the Price in accord- ance with the tlme. Our prices are always low All we ask is an honest profit Has your clock gone astray or is your watch not keeping time? Bring them to us and we will set them right. 506. ar, and 112 Iliked this time ca. T H W15! Dc. and. $1 LAWPE MI. and other wane-known manufacmrers. FOR PTION and all [[350 SPII‘I‘IK (1‘: (DP 1310093 ough v 1 haw EMULSME‘? and J ewe a? Dunn“: