HAMPSHIRE COUNTY FARMERS' MONTHLY 

 HOME MAKING 



TIMELY RECIPES 



Suet Pudding 



1 c. molasses. 



1 c. sweet milk. 



2 c. chopped suet or 



3 T. fat. 



3 heaping cups flour. 



1 t. soda, salt, nutmeg and cinnamon. 



he. chopped raisins, dates, figs or 



currants. 

 Steam 3 hours. 



Game Cookery 



Some game, as rabbit, squirrel, and 

 some kinds of wild duck has a rather 

 decided or strong flavor which is disliked 

 by many. This gamey flavor may be 

 modified or entirely overcome by soaking 

 the dressed meat for several hours in salt 

 water, an acidulated water, or in water 

 to which has been added several vegeta- 

 bles or herbs, for example, one gallon of 

 water, a few slices of onion and carrots 

 or a tablespoon of cloves and i cup of 

 vinegar and one tablespoon of whole 

 peppers makes a good marinating liquid. 

 Chopped green peppers or orange or 

 lemon peel may also be used with good 

 results. 



All game should be very carefully 

 dressed and thoroughly washed. If it is 

 not drawn for sevral days after being 

 killed, it should be washed with soda 



water and allowed to soak in soda water 

 for one hour or more before cooking. Two 

 teaspoons of soda to two quarts of water 

 is a good proposition. 



When dressing rabbit or squirrel, great 

 care should be exercised that no hair 

 comes in contact with the meat. Most of 

 the fat should be removed from game be- 

 fore cooking, as much of the strong flavor 

 of the meat is in the fat. 



Boiling rabbit or squirrel for twenty 

 minutes before frying or broiling makes 

 the meat more delicate in flavor than if 

 fried without boiling. 



All game, to be palatable, must be 

 thoroughly cooked. 



Vegetables having a decided flavor, as 

 onions, turnips, peppers, and celeiy, ai'e 

 good to serve with game. 



When duck, chicken, squirrel, and rab- 

 bit are in .season and plentiful, preserve 

 some for future use by canning. 



Prepare the game as for cooking, then 

 follow directions for canning poultry, it 

 ducks or prarie chicken are used. Veni- 

 son may be canned the same as beef. 



At some seasons of the year wild ducks 

 are much better par-boiled before roasting 

 or frying. A little onion, a few celery 

 tops, or a little whole spice may be added 

 to the boiling water. 



When the ducks are partly done re- 

 move them from the liquid and stuff" with 

 any dressing desired. Lay thin slices of 



bacon or salt pork on the breast and 

 roast. If the pork is not used they should 

 be basted often while roasting. 



HOW TO CLEAN LACE 



Measure before washing if, as in 

 the case of curtains or collars, it is im- 

 portant to keep the original size and 

 shape. Very delicate lace should be 

 based carefully on a piece of cotton cloth 

 and washed on that to prevent straining 

 the lace. Wash in lukewarm water and 

 soap solution, squeezing rather than 

 rubbing out the dirt. 



Bleach by setting in direct sunshine 

 and keeping moist with soap or borax 

 solution. Rinse thoroughly. Restore a 

 faded cream or ecru color by rinsing 

 in clear coffee or tea and stretching im- 

 mediately; the color of the liquid as seen 

 through a tumbler held up to the light 

 should be the same as that desired in the 

 lace. 



In drying, stretch on a padded board 

 and pin into its original shape and size. 

 Net or lace curtains may be pinned to a 

 sheet on the floor, or better, placed on a 

 curtain stretcher adjusted to the desired 

 size. 



Notice to Homemakers. See article, 

 lower part column 2, page 4. It is for 

 you! 



Contiuued from pagt^ 1, columu 1 

 is also carrying on the same program 

 with fine results. He has never had 

 trouble but saw what it meant to some 

 of his neighbors. He figures that if the 

 program gets poultrymen out of trouble 

 that it is a good thing to follow the prac- 

 tice before trouble comes. 



In Greenwich, C. A. Drinkwater started 

 the disea.se control program two years ago 

 and reduced his losses to normal the first 

 year. This year he is more pleased than 

 ever with the results. He stated that the 

 thing that pleases him is that he has 

 practically no cull pullets in the fall 

 whereas in former years the percentage 

 ran high. From this one demonstration 

 there are now seven others who are fol- 

 lowing the plan. All of them have not 

 been as successful as Mr. Drinkwater be- 

 cause in one case of two cases the land 

 used for brooding was not entirely free 

 from infection. In spite of not getting 

 the control they should, these men are 

 planning to use entirely new land another 

 year and are sure of success. 



In Amherst the Agricultural College 

 had trouble but have had wonderful re- 

 sults by using new ground for brooding of 

 chickens. R. S. Schoonmaker in South 

 Amherst is doing the same. Last year 

 he had good luck on the range but did not 

 disinfect his houses thoroughly. This 

 year he has done a real job on both range 

 and houses with fine results. 



In Ware, Howard Tucker, Geo. Tim- 

 mins and William Quirk are following the 

 program with fine results. Mr. Tucker 

 states that he has had fine results with 

 his pullets this year. Mr. Timmins was 

 not entirely successful last year due to 

 the fact that the land used was not 

 entirely clean. This year he has used 

 entirely clean land and has obtained fine 

 results. He now plans to work in poultry 

 range with his regular rotation just as 

 though it were a crop like corn, oats and 

 clover. William Quirk used his old yards 

 but disinfected them thoroughly before 

 the brooding season with corrosive .sub- 

 limate and obtained fine results. 



In Westhampton, .John Hathaway, and 

 Irving Clapp have demonstrations. Mr. 

 Hathaway put his early hatched pullets 

 on entirely new range and had no trouble 

 with them. In fact, he says he never had 

 a lot of pullets do as well as these. His 

 later pullets were put on old ground and 

 in these he has had some trouble which 

 shows that it is not safe to use old ground. 

 Irving Clapp disinfected his poultry yard 

 with corrosive sublimate and the results 

 have been good. 



In Williamsburg there are three demon- 

 strations. Ellis Clark has been using the 

 system for three years and knows that it 

 surely pays. Mrs. Clayton Rhodes has 

 been doing the same but plans to do an 

 even better job of it this next .season. C. 



P. Otis also has found it advantageous 

 to u.se new land for this season's brooding. 



In the majority of cases the specific in- 

 fection has been worms. The results ob- 

 tained have been in line with the thorough- 

 ness with which the program has been 

 carried out. In cases where results have 

 not been entirely satisfactory birds may 

 be rid of worms by using 1 lb. of ground 

 or finely ground tobacco stems to 100 

 bii'ds. Steam the tobacco two hours in 

 enough water to keep it covered. Mix 

 into 4 quarts of mash using both tobacco 

 and liquor. Feed wet between 2.00 and 

 3.00 P. M. to birds fasted since the pre- 

 vious day. Two hours later feel 1 lb. 

 Epsom Salts dissolved in water and mixed 

 into 3 quarts of mash, taking care that 

 each bird gets its share. Remove drop- 

 ping at daylight or protect with wire to 

 prevent reinfection. 



This may be followed up by using to- 

 bacco dust in the dry mash for three 

 ; weeks. A tobacco dust for this purpose 

 should run at least 17r nicotine and 

 enough of it used to make the mash con- 

 tain 3% nicotine. There are tobacco 

 dusts on the market which run I of I'^'n 

 nicotine and are of no value for this pur- 

 pose. In addition the birds should have 

 epsom salts in the drinking water twice 

 a week. If the water and salts are given 

 early in the morning, fresh water with- 

 out salts should be furnished the latter 

 part of the afternoon. 



