. Farmer and stockbreeder . chicks, yet will keep buying those cheapmixtures. Just as we had the craze for dry-feeding, tirelessbrooders and quack nostrums of a 11 kinds, >o wehad a school that condemned water for water never hurt anything yet. The rulesare simple. Water times dajjjjjn any smallglass w ssel. These glasses that potted meats aresold in will do well for the youngest chick. Emptyany water that is left and rinse perfectly cleanbefore refilling. The glasses should not be deepenough to drown a chick and not shallow enoughfor them to walk in. A . lean i>ebble p
. Farmer and stockbreeder . chicks, yet will keep buying those cheapmixtures. Just as we had the craze for dry-feeding, tirelessbrooders and quack nostrums of a 11 kinds, >o wehad a school that condemned water for water never hurt anything yet. The rulesare simple. Water times dajjjjjn any smallglass w ssel. These glasses that potted meats aresold in will do well for the youngest chick. Emptyany water that is left and rinse perfectly cleanbefore refilling. The glasses should not be deepenough to drown a chick and not shallow enoughfor them to walk in. A . lean i>ebble put in theglass will by its weight prevent the glass frombeing knocked over and will furnish a -tepping-Btone lor a chick to get out h t,v .banco onegets in. There is not all that profit in poultrythat one can afford to lose breeds wholesale. Thosewho are not prepared to give time and troubleand tho liest-known foods had better leave real thflalone. It will be kinder to the chicks and betterfpr them selves! Georgk A. SWEETMEAT-MAKING iSm wkstee).—In theelementary stages of sweetmeat-making at home,you simply require a copper or brass saucepan,or one or two enamel saucepans in perfect con-dition; one or two flat dishes, preferably small-sized enamel butchers trays; a marble slab, or,failing this, a large flat meat dish; a woodenspatula or large wooden spcon, and a pastrybrush. As the work advances one adds a wiretray, sugar scrapper,-glass roller, starch tray andmoulds, grease-proof and wax paper, fancy papercases, and a sweet fork, for which last the be-ginner substitutes a hat pin. When using thesugar thermometer you possess, keep it in a jarof hot water to prevent any damage to glass tubewhen immersed in hot syrup, which has a muchhigher degree than boiling water. TI13 sub-stance forming the centre of chocolate creams iscalled fondant, of which there are two kinds,cooked and uncooked. For. immediate use thelatter is quite satisfactory, but when intendedto lie kept f
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Keywords: ., bookcentury1800, bookdecade1880, bookpublisherlondon, bookyear188
