662 DR. CEASE'S RECIPES. 



Let this class of persons try it, and they will soon realize a feeling of enjoy 

 ment and hilarity of spirit never before experienced. He says, " My experi« 

 ence and observation has been that meat is a large item in the cost of living. 

 By using less meat and more oatmeal, beans, peas, etc., the same amount of 

 nourishment may be obtained. Get a good article of Scotch or Canada oatmeal, 

 and to 1 qt. of boiling water slowly stir in 1 tea-cupful of oatmeal, to which 

 add a little salt; lei i* cook slowly for half an hour, when it may be served 

 with milk or cream ana sugar. Three cents worth of oatmeal, 3 cents worth 

 of milk, and 6 cents worth of sugar will make a good meal for a family of 6 

 persons. Some of the most healthy people I have ever seen had oatmeal morn- 

 ing and night, and had fresh meat with vegetables at noon. By this method of 

 living we make the morning and evening meal so inexpensive that the cost of 

 our food will be reduced at least on" half. Beans and peas are cheap and 

 nutritious." 



Remarks. — If I could say anything more to induce people to pay a greater 

 attention to what the great hygienic doctor has said upon this subject I would 

 most cheerfully do so, but I will only add that it is of the mosl vital importance 

 to all who do not work at hard manual labor for a living; they must have the 

 meat, if they can get it; but even with them the supper may, or ought, to be 

 only a light meal, if continuous health and long life are any object 



Pea Vine Hay, To Cure. — Those who raise peas to any extent will be 

 «urprised to see how stock will relish the vines in winter, if properly cured, and 

 the best way to do it is to build a pen 3 rails high; then floor it over with rails 

 and build up 3 or 4 rails more, according to how green the vines are, and fill in 

 the vines; floor again, build up and fill in until 10 or 12 feet high; then cover 

 to shed the rain perfectly. Like bean straw, they will not bear deep pack- 

 ing, but still they are too valuable a feed for stock to be thrown away. And 

 when oats arc sown with them, as they generally should be, the oat straw gives 

 an additional relish and object to save them. 



Hogs, Pall Care of, for Early Slaughter.— Although considerable 

 has been said in that department as to the care of hogs, as well as the treatment 

 of hog cholera, etc., yet as I find an item upon this subject among my miscel- 

 laneous matter I have thought best to give it here, hoping it may receive greater 

 attention standing alone. It is best, when possible, to let swine have the range 

 of a newly cleared field, where logs and brush have just been burned off, as 

 they instinctively eat the coals that are left, which, it is well knovra, does them 

 great good; but when this can not be done the next best thing is to place a mix- 

 ture of salt, ashes (unleached), and charcoal (pulverized), and, the author thinks, 

 sulphur, also, equal quantities, except the sulphur, perhaps, only one-half as 

 much as of either of the others, under shelter, but where they can have daily 

 access to it; and also to begin to feed early with peas, pumpkins, potatoes, etc., 

 the potatoes and pumpkins properly cooked and thickened with pea meal, if 

 plenty, else vdth shorts, or a little commeal when no cheaper article is at hand 

 to be worked off; so that by I^ovember 15th, or 20th, at farthest, they may be 

 iieady for slaughter. The charcoal is of vitui importance to hogs, unless the 



