44 



THE ILLINOIS FAEMER. 



Feb. 



ly, and let it boil steadily for at least three hours, 

 four will not be too long. While boiling it should 

 be turned frequently ; as the water boils away, 

 replenish it with more water kept boiling in ano- 

 ther kettle; on no account put in cold water, as 

 that will render the pudding heavy. Turn it oat 

 of the bag immediately before it goes to the table, 

 and eit with butter and molasses, It will be 

 found excellent. 



Baked Corn Pudding — To one teacupful of 

 corn meal add one quart of milk, three eggs and 

 a little ginger. Bake one hour. 



Rte and Indian Griddle Cakes. — Take one 

 cupful of corn meal, two cups of rye flour, one 

 egg, a little salt, and three spoonfuls of soda and 

 cream of tartar, one of soda and two of tartar, 

 make a batter the same as for buckwheat cakes, 

 and bake on a griddle. 



Trapping a Tiger. 



A still m:ire ingenious mode of tiger killing is 

 that which is employed by the natives of Oude. 

 They gather a number of the broad leaves of the 

 prauss tree, which much resembles the sycamore, 

 and having well besmeared them with a kind of 

 birdlime, they strew them in the animal's way, 

 taking care to lay them with the prepared side 

 uppermost. Let a tiger but put his paw on one 

 of these innocent-looking leaves and his fate is 

 settled. Finding the leaf stick to his p«w, he 

 shakes it in order to rid himself of the nuisance, 

 and finding that plan unsuccessful, he endeavors to 

 attain his object by rubbing it against his face, 

 thereby smearing the ropy birdlime over his nose 

 and eyes, and gluiug the eyelids together. By 

 this tim« ha hiS probably trodden on several 

 more of the treacherous leaves, and is bewildered 

 with the novel inconvenienc; then he rolls on the 

 ground, and rubs his head and face on the earth, 

 in his etforts to get free. By so doing, he only 

 adds fresh birdlime to his head body and limbs, 

 agglutinates his sleek fur together in unsightly 

 tufts, and finishes by hoodwinking himself so 

 thoroughly with leaves and birdlime that he lies 

 floundering on the ground, tearing up the earth 

 with his claws, uttering howls of rage and dis- 

 may, and exhausted by the impotent struggles in 

 which he has been so long engaged. These cries 

 are a s'gnal to the authors of his misery, who 

 run to the spot, armed with guns, bows, and 

 spears, and find no difiiculty in dispatching their 

 blind and wearied foe. — Routlege's Illustrated 

 Natural History. 



Perverted Taste. 



Von Troil informs us that the Icelanders, when 

 there is a scarcity of fodder, feed their cattle 

 with sternbitr, (a kind of fish), which, together 

 with the heads and bones of cod, is beaten small 

 and mixed with one quarter of chopped hay. He 

 adds that the cattle are fond of this food, and 

 yield a good deal of milk after having used it. 

 For a similar reason, says Prof. Barton, deer 

 have been fr queutly known to feed on dead fish 

 that are washed up on the banks of the Susque- 

 hannah and other rivers. Spallanzani tells us 



by dint of hunger he brought a wood pigeon to 

 relish flesh so well that it refused every other 

 kind of sustenance, even grain, of which it is 

 naturally so greedy. Certain other animals are 

 likewise capable, not only of changing their ac- 

 customed diet, but sometimes acquire so vitiated 

 a taste as to refuse their former food. Man is 

 the most easily perverted in taste. There is 

 scarcely anything digestible but he can learn to 

 relish. This capacity enables him to obtain a 

 subaisfance in every region of earth ; and per- 

 mits him to inflict upon himstlf a host of bad 

 habits. — College Journal. 



Orchard Ladders- 



There has been a very good form of orchaid 

 ladder figured iu the Maine Farmer, and we have 

 seen and used another form, which is very good. 

 The Maine Farmer's is made thus : a rir g of iron 

 is s ipped down on the small end of a spruce 

 pole of a suitable length and strength. Then 

 split the pole up from the butt to the ring, and 

 insert the rounds as usual. The advantage of 

 this arrangement is, that the pole end may be 

 thrust up into, and lie securely in the crotches 

 of trees, and be moved about among the limbs 

 with much greater ease than an ordinary ladder. 



The other kind mentioned is a common ladder 

 with an attachment to the upper eid, after this 

 fashion: two rings or bands of iron are upon 

 the ends of the ladder poles, on one side short, 

 stout spikes project from each ring, from the 

 other side, rods of five-eights iron go from the 

 tops of the poles and uniiing a little above the 

 ladder, form a single hook, the point of which is 

 turned outward and sharpened. The objects of 

 the two points on the one gi ie is to prevent the 

 ladder slipfjing when placed against a large 

 linib or side of a building. The hook on the 

 other side supports the ladder in crotches or 

 small limbs which it hooks over, and the point 

 enables it to hold upon small stems or upright 

 branches. This is certainly the most secure 

 ladder we have ever used. 



Now, a combination of the two forms can be 

 very easily made, and, for aught we can see, it 

 would be an improvement upon either. Attach 

 to the top of the pole of the ladder first describ- 

 ed a strong hook with a sharp pointed end turned 

 outward. This should be attached by a ring 

 and firmly wedged on, so that it could not turn. 

 If this is done, we cannot see but that all the 

 advantages of both ladders would be compassed. 

 One further improvement. We shall make just 

 such a ladder at once, and besides, bore a hole 

 just above the ring, say eighteen inches above 

 the top of the pole, and insert a stout ash pin, 

 projecting on the side opposite the hook, and at 

 right angles to the breadth of th« ladder, as a 

 top step. 



If anybody will suggest a more convenient 

 form of orchard ladder, we should be glad to 

 hear from him before ours is done. — Homestead. 

 « a > 



ftnackery and Science in Bread Making- 



The world is full of observers and collectors of 

 facts, and has a goodly number of theorizers from 

 the same, but in putting our acquiremeuts to the 



