Nashville union and American. [volume] (Nashville, Tenn.) 1853-1862, 1860-12-02

this very month Of November, before they are coy
cred by the snow. They are abundant everywhere
lying in heaps and windrows in the forest and by
the roadside and by the fences in every yard. The
woodlot should not be stripped clean Of them but
doubtless every farmers land contains more of them
here and there, than he can find time to cart home
Gather them up, by raking, or by sweeping with a
large birch broom. Stack them and pack them in
thel large wagon, adding sideboards as high con
Venient. You will hardly get too heavy load
Cart them home and use them as bedding for cattle
and horses; use them for compost in the stable
yard; use them to protect. tender grape vines and
shrubs, and plants in winter Strawberry patches
will fairly sing for joy under such featherly blan-
ket. BY all means save the leaves and use them.
saving seed Corn.
Mr.. F. HoLBRooK a distinguished farmer, of Brat.
tIeborough, Vermont, has published long commu-
nication on the subject of cutivang Indian in
which we find the following mode adopted by him in
selecting seed corn:
While upon my present subject, will say a word
about saving seed All experienced farmers
are aware that the productiveness and early
rpening of any kind of corn depend very much upon
the manner of selecting the seed. have Il long
cared variety which | have been planting and i'm
although during that time have tried presume
dozen other sorts give the preference to the first
named sort Whatever may be said IN favor CT a
change of seed regards other crops, there is no
need of changing seed corn provided proper is
used in the early selection of that tor planting By
proper attention to this matter, a variety may be
perfectly adapted in its habits to given climate and
soil and changed much for the better as to prOduc
tiveness The difference in product between careful
selection in the field, and taking seed at random from
IL %
the former mode, the soil and cultivation being in
both cases alike.
As the earliest ears are thoroughly glazed,
go the field myself selecting from those stalks
that : stocky" and vigorous, and that promise
two good ears The selected ears are taken imme
diately home, braided, and hung up in dry airy
place. When commenced with my favorite varie-
ty it difficult to find twin ears, but now they
are abundant. My crops also ripen ten days earlier
than at first. l will not mention the length of the
ears
Puddings and PIes-A Domestic Chat.
How is it, wife. that we have had neither pies
nor buildings of late ~ said my good man one even
ing as he sat in his favOrite corner, while | was
washing the dishes. For the simple reason that
have done making Them y replied. "Of pies, you
eat the inside only, leaving the crust to be thrown
away because of its tOughness, though always use
plenty of shortening and work 1t well. And as for
buildings; have tried nearly every recipe in the
books and found them troublesome, expensive
things to make. and when done, fs only for the
stomach of an ostrIchI' Yes, Madam, that is Just
so. We TOO have often been obliged to swallow
queer mixture of fruit, and leatbery substance
Supposed to be dough- asking no questions for
science sake, but wanting to ask good many for
the stomach's sake"
Just then fortunately Aunt Kezah as we all |
call her, came in and | stated the case to her. |
Give up buildings and piesW exclaimed she, mot
until you've tried my way, and then warrant you'll |
not give them up" " In your book recipes" con
tinued she, - they almost always spoil buildings by
putting in too much fruit Use only half the fruit |
mentioned and you will have better pudding. like
pudding made in this. way. In quart of milk |
stir three well beaten eggs. Toast and butter |
large slice of bread cut it in pieces an inch square,
and stir in the milk; CRATE part of nutmeg over !
it, sweeten to your taste. then let it bake If you
wish to add fruit handful "a quarter Of pound) |
is sufficient.
For another good pudding, to one quart of milk
add two tablespOonfuls and half of rice, sugar to
your taste, little nutmeg cinnamon, and lump /
of butter half as large a hens egg; this baked |
slowly for two three hours, will be of the con-
sstence of Jelly, and very nice. An improved /
method of making custard follows: Scald
quart of milk and pour it over four well beaten |
eggs, stirring meanwhile; swePten and flavor to /
your taste; then pour into your cups and bake.
Custard made thus requires few eggs and IS richer.
You can make pie crust of pastry tender and
faky in the following manner. To quart of
flour add third of a pound of lard fourth of
pound of butter, and teaspoonful of salt lHir
lightly tcih Spooa-don't thing of kneading it for
the more you work it the tougher 1t will be-thdn
add enough cold water TO moisten it, Take out what
you require for one pie, and sprinkle enough flour
over it roll it. line and fill your dish then for the
top repeat the above process. spreading piece of
butter large hickory nut. Then dust on flour,
and fold the dough together before rolling it. This
recipe fails to make excellent pie-cruset The
secret lies in not kReGdjAg Il. Pastry should be
as little as possible.
followed Aunt Keziah's directions, and now my
husband compliments my buildings and pies so
much that am vain enough to think them worth
place in the AgricathoTdLiSt. ALICE.