Orleans independent standard. [volume] (Irasburgh, Vt.) 1856-1871, 1868-09-01
The Farm, Garden, Kitchen & Shop

reading your paper that you take
much interest in pointing the farmer
to one of his best interests, viz: the
raising of fruit. Allow me to say
that | have in my garden at the time
of writing-Aug. 22d-an apple tree
purchased at Bryant's nursery a year
ago last spring, measuring forty seven
inches in height and three fourths of
an inch in diameter and now bearing
apples 3-4 inches in circumference,
not yet ripe. The $25,00 invested in
trees at the period above mentioned
would sell at this time for 5000 to re-
move, so sir, please tell me how can
we farmers better invest a small am
cunt than in grated fruit trees.
Yours truly,
G. w. BELL.
Newport, vt.
There is nothing under the sun
that will pay half as well as raising
fruit, when viewed with an eye to
money, to say nothing Of the immense
amount of comfort and qualification
to be experienced. Those farmers
who let single season slip without
planting fruit trees, or aaty trees, will
make great mistake. We are enthu-
siastic on the subject Of tree culture,
the culture of the apple tree, the elm
and the maple in particular-the first
for profit and the two latter for orna-
ment. We thank Mr.. Bell for his
note, and hope to hear from him again
upon subjects pertaining to the depart
ment of agriculture.-ED.
DRYING HERBs.-Herbs for drying
for future use should be cut just about
the time they are coming into flower.
Dry them in the shade, and after suf
ficiently dry to put away, tie them in
punches and hang in q cool shed, OF
place them loosely between paper
and stow away in cupboards or draw
ers-the last mode is by far the clean
est and most approved plan with the
best housekeepers. Some, indeed
powder the leaves at once after dry
ing. and put away in bags ready foI
use.-RuraL NeU Yorker.
LIME THE Hay NOVA farmer
writes to the U tica Herald that he has
tried putting lime on the hay NOW
and finds it work like a charm. The
hay kept green and bright, and tho
the lime shook out while handling the
hay, both horses and cattle eat it will
the greatest avidity. 1t is thought tC
be a preventive Of heaves and stop,
the cough in horses. A neighborine
farmer also lined his hay in the NOV
with equally beneficial results. L
will be but little trouble to treat &
portion Of the hay NOW to busting
Of lime as test of its efficiency.
How SHALL WE Cook THE TOMATO
1t is wonderful how rapidly this de
liciOus and wholesome vegetable has
come into general and almost univer
sal use, but not to be kept the year
round, like the potatoe, in any form,
without destroying its delicacy.
The tomato is so common now, and
everybody is so familiar with the
manner OF raising 1t to perfection
and the various ways of cooking, serv
ing and preserving it, that you too sci
dom find anything said about it il
our agricultural papers. We, how
ever, have a notion that there ar,
some ways of cooking tomatoes bet
ter than others, and that now ant
then person by force of habit, fall
into certain ways Of cooking them
and needs an occasional reminde
that these are not the only ways i
which they can be served. A slice
raw tomato in vinegar, with a littl
SAIL and pepper, is not the worst o
dishes. A common stew of tomato
with butter, salt and pepper, is probaI
ly about as common a dish as can b
found, and gives you the fine rich fiji
vOr of the fruit, and it is not to t
neglected. Then you can obtain a
exquisite dish by broiling them. Yo
can utterly spoil the dish by putin
in sugar or mixing it with pounde
crackers or crumbs Of bread. YC
lose all the delicious flavor of tt
fruit and have in its stead a kind 0
sweet and almost tasteless cOmp0ur
that has no character whatever. c
course the flavor of the cooked di;
of tomatoes can be kept almost in
natural state, or can be change
smothered and almost destroyed,
the cunning art of the cook, and
would take pages to record how tn
may be done, and with what shad
of difference in the result. We {
not propose to enter into the subje
at large, or to offer anything new {
the subject. We think, however, the
is one way Of cooking the vegetab
which so far excels all others th
mention of it should never be omitte
whenever the subject of cooking til
fruit is alluded to, and that is bakin
it. Select some good, ripe, fair tom
toes, and place them in the dish sit
by side till the bottom is covered
Then bake them until they are We
done. When you take the dish o
of the oven, you will find the ton
toes nearly covered with the juice,
most as light colored as water, viii
has oozed out as they were baking.
Take them hot from the oven to t
table when you are ready to eat the
Put one Of them in a saucer, and pc