The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1862-01-18
Gbe 0onsekeeper

Chu-ning in IFinisr.-In reply to the query,
- Where is the farmers wife who has not
been troubled more or less witty chnrning in
Wintcr,' the Pratrie Farmer remarks Cows
ted on straw cannot be expected to have
much butter in their milk the poor things
need the whole OF it to supply animal heat
Ii is well known that butter is held in form of
oily globules. incased in 1lm of casein
(curd,) and that agitation bursts these films
when the oil or butter, being specifically
lighter than the milk, rises to the, surface and
concentrates. This effect is always accom-
panied by the formation OF tactic acid from
the sugar OF milk. But below temper nature of
81 deg. This formation of Tactic acid does
not take place, and consequently the butter
will moi come. To make butter come, then,
we would advise better food for the cow
In addition to straw and hay, give some
shorts, few manglc Wurtzel or beets, and
what is best Of all, a little oicskc. Then
yonr milk will churn butter, and to get it out
will not be difficult. Place the milk where it
will not freeze, and the cream in tcmpera-
ture OF 60 deg. And keep it till i, gcta Sour,
which will no, be long if the temperature is
uniform. Avoid heating it in the day and
freezing it at night: such course will turn
the cream bitter instead of sour. In churn-
ing, the temperature should be Gin Winter)
as high as 90 deg, when the cream is placed
in the churn, and about 10 deg, when the
butter comes. good &c thermometer churn %
is OF great advantage in Winter as well as
Summer, because of the adminical means it
affords Of placing warm water outside Of the
churn.
HoW 10 Cook Pursneps.-These vegetables,
as is generally known, arc of better favor
after being left in the ground through the
winter. rs they are much used, however,
during the Winter months. We publish tho
following directions fol- cooking them in vari
Gus ways, some OF which we know to be
excellent. They were contributed to the
.fmericon .Asriculturia by Mrs. L. f. Haskell
Parsncp FriHers.-Boil parsneps until ten
der; mash and season with butter, peppaf
and salt make them Id pats, dip them in
batter, and fry in very little fat until brown.
Or cover them with egg and cook gently.
Boiled Parsneps-G ood.--After they arc
boiled and peeled, chop them as fine as green
corn cut from the cob, and season while hot,
with butter, pepper, and salt.
Par,neps Broiled. After they are boiled,
Slice the roots and b,oU brown. Make a
gravy as for bccisteak.
Po*snpps Fried.-Procecd as above, season
and fry brown, in butter.
Pa,snsp Oysitrs.--To one pint Of mashed
I'arsneps, add three well beaten eggs, a tea
spoonful of butter, pepper and salt to suit
the fast, and sufficient -four TO hold tile mix
ture together. Make into little Hat balls and
fry brown in butter.
Psrsnep Hash, Mash boiled pafsheps and
potatoes, and chop boiled pork fine. Allow
three parts of parsneps and two Of potatoes,
to one of pork season with pepper and salt
make them into balls, fiat them, and brown
on the griddlc.
Pork and Parsnep Hash.-Boi and mash
the uarancps; allow one part Of pork to four
parts Of parsncps, seasoh to suit and fry In
pats, until both sides arr Drowned.