Litchfield enquirer., 1866-04-12
AgrifuturaI pepnrllnent.
PREPARED EXPRESSLY ron rHs z stQplRER," " BY
 T.s. COLD. wet csFnsFaIl. Ct. To whom at cOmmunieations shoaldb saddrsssed

E T.S. COLD. Wesf Cefnsfall, Ct. < 10 pAom all Communications shoaleb addresssd !
 [ CHEAP LIVING AND GOOl LIVING It has often been said that hsErench as a
 nation are natural cooks, and tif no aatter
 what circumstances a FrsnchmanhaE be plae-
 ed in he will always get up 2 fmeal some i how or other. There is no doud that we as nation are poor cooks, scarcely ots man or wo. man ip hundred has taste fo4s. or knack st 1t, and the result is thas aswhel we live well,
 we live very expensively anas live cheap ly we are apt 10 rivssery poorly
 i We have again and again afocated soups.
 How many who read this tast& soup once a
 year?-(unless it be bean or ptsoup, or DOT ridge, CT some other thing of Hkkind, or else,
 at some hotel table.) Yet asssad beef soup,
 nutritious strengthening satisfng. which with
 good vegetables and varie9 of them, will . make meal for large famil that, with g
 thankful spirit. will leave nolhpg to ask for,
 may be made from bone whEssou may buy
 for sixpence or less. If in 3dition to the
 bone you may take two or tkee pounds of
 beef cut from the round, q ssstArsver good
 solid piece of meat free from Rfn may be cut,
 and boil this with the soup, tatng care to put
 it into it while boiling, you adl dish of tend
 CT juicy meat to your dinnerlutlch has lost lit-
 tie or no flavor by boiling. the way. it is
 fact which cannot be too ttSsenforced that
 the way to get the juices aid.havor out of
 piece of meat or bone, is tolhfow it into cold
 water, let it soak awhile, andlhsn bring it to boil-while the way to boil apisce of meat and
 retain it's juices and flavor, to plunge it at once into boiling water.
 It is real science to cck we'll, and it is every housewife's duty. as gshould be her pride. 70 know not only howItS, prepare good food enough for any man, bts to prepare re- ishing. healthful food, simp.awell favored and excellent, at the smallest coas and to confine the wastes of food in her lousehold to the smallest possible amount Asla general thing in this country, the wastes fsom the table of a family of six or eight (of coui ise aside from the dairy wastes,) will keep two slonts It is easy to see that this, if it was evsr fit food for the family is not the cheapest fdfa 10, '"s -''""' Not onIv # on,h. mi. to ID ts6ss but it ought not to be fed to swine, if it can be otherwise used.
 The tro able is thars- ;s -na' sins enough ta- r4n ia -4ha cooking. The Head is not we'll kueadsd. perhaps, and befor the batch is eaten up it is dry and hard, and no longer is eaten with a relish, Good, telder bread. takes the place of great deal of mat. Vegetables are not used to half the extentthat health and economy demand. With ma,y persons the dsuse has even produced direlsh for vege- tables Potatoes, of course, Ire upon every table. and boiled turnips; bu beyond this. whatf carrots-tbey are considred as it food for cattle only, or where occasiaally soups are in vogue, to be sliced up in the hickening, to be carefully avoided in the eat6g. Now ear rots boiled tender, sliced up wit little thick ened gravy or cream, and Ao,sM of cayenne pepper, and salted, sre, in our ,pinion, as de- 1 licious vegetable as comes to th table. Pars- nips are eaten sparingly in fall ad spring. We believe everybody likes fried pssnips, and it | is just as easy to have them goo through the whole winter as through Octobet They need to be buried in earth in the olar, if it is | very dry one, and the same plan jll keep them from rotting. if the cellar is wet Cabbage in all its various forms, except that dplain boiled cabbage or cold slaw, is almost uknewn. We can name dozen different and dicious dish es which we presume would be Glek or Dutch to our readers. This is perhsps he cheapest food which the farm can produce sor the mar ket supply. The foreigners amdg us know this. and with their tastes formedFhere e.on- omy of the most rigid. and we my add, most intelligent kind, was the presidig genius of every household. they make greatnse of cab bage. In many families it is an xcludsd ar ticle on account of odor. This too great fastidiousness, we think, and we sh heartily that the use of both cabbage andbsions was so universal that nobody would ink of the odor of either.
 SPARE THE OwL.-Some one wiring to the IT 2-