The Placer herald., 1871-10-21
HOU SE AND IA Il NJ.


less sure, if long enough continued; and even
for short season, it tells to certain degree
upon the physical condition. 10 back up
this opinion, we have no less an authority
than the National Lire Stock Journal Per-
sons who think that the contents of any
swamp pools or any other pools Of stagnant
water are good enough for their stock, com
init great mistake. Stock of no descrip
ton can thrive without ample supplies of
water; and hy the rcstessness and suffering
occasioncd by Il neglect TO make suits be
provision III this respect, the results of the
most careful feeding and the benefits of the
richest pasturage are often entirely dissipated.
Pastures should be located where they can
have the benefit of running water or suit
able lake, for the quality of the water at
this season of the year is matter of prime
Importance. During the hot months, when
vcgcisblc decomposition is most rapid, and
when stagnant water is undergoing active
chemical change, no effort should be spared
oprovide stock with water that is reasonably
pure. We know, says our authority, that
it will involve considerable labor to draw
water in the ordinary manner from a well
where large number of animals are con-
fined in a single enclosure, or to bring the
necessary water from adjacent streams But
where the matter docs not admit of compro-
mise by driving the stock to pure water two
or three times daily, we believe it better
economy to draw by hand what water they
require, Or to rig windmill for the purpose,
than to force them to drink from stagnant
and fcrmcnting pools.
The Western Ru,'ul says There is
scarcely any article of vegetable food more
widely useful and more universally liked than
the apple. Why every farmer has not an
orchard, where the trees will grow at all, is
ono of the mysteries. Let every house
keeper lay in good supply of apples, and it
will be the most economical investment in
the whole range of culinarics. A ripe mel
low apple is digested in an hour and half,
while boiled cabbage requires five hours
The most hcalthful dessert illatcan be placed
on the table, is baked apple. If eaten
frequently at breakfast, with coarse bread
and butter, without flesh Of any kind, it has
an admirable effect on the general system,
fftcn removing constipation, correcting acid
itles and cooling off iebrilc conditions more
cf!ectually than the most approved medicines
If families could be induced to substitute ap-
pies, sound and ripe, for pies, cakes, and
swectmcats, with which their children are so
frequently stuffed there would be dmnu-
alton in the sum total of doctors bills in
single year, sufficient to lay in a stock of this
delicious fruit for the whole seasons use
THE neck of veal is rather lean joint for
roasting, and requires to be lai,led with ba-
con, or well buttercd, and frequently basted
The scrag end must, of course, be cut away !
so that six or seven chops only remain. An
ordinary sized neck will take two hours |
roasting. The lardng is done thus: Gut
some fat bacon into pieces two inches long
and quarter of an inch square; put the
iarding needle through the flesh about an
inch and II half, ;hcn put one-third of the
length of the piece of bacon on it, draw the
needle out, and it will leave the bacon in the
meat, about quarter Of an inch sticking up
outside. Such a joint will require about two
hours roasting.
AN EXCELLENT ECONOMICAL PUDDING
Pare and core half dozen easily cooked ap-
pies, chop them into small bits, dry some
bread i'll the oven stale is the best-till it
is crisp, then roll it into crumbs; butter a
deep dish and place in it layer of crumbs
then put in the apples, with a little sugar,
and such spices as you like, cover the apples
with another layer of crumbs, and go on,
adding little beef suet, chopped as finely as
possible; pour in half Il pint of milk; bake
till nicely Drowned, and serve with hard
sauce. Having many times made this pud-
ding in our own family, we can speak adv-
Of ite J,,
graph.
SWEET PoTATo BALLS. First boil the po-
tatocs, then carefully mash The farinaceous
part. Boil in the meantime pint of milk in
some lemon peel, a couple of small Jumps of
sugar and little salt. When the milk boils
take it off The fire and add the potatoes, so
AS to form paste, or rather a tolcrablc thick
mush. When cold make it into balls cover
these with crumbs of bread and yolk of egg.
Fry them them to nice brown color, and
serve them up with sugar strewed over
them.
BAKED IIAM.-Most persons Loil ham, 1t
is much better baked, if baked right. Soak
it for an hour in clear water and wipe it dry;
next spread it all over with thin batter, and
then put it into Il deep dish with sticks under
it, to keep it out of the gravy. When it is
fully done, take off the skin and batter crust
ed upon the flesh side, and set it away to
COOL
PCS HEADS BAKED, Let it be divided
and thoroughly cleaned take out the brains,
trim the snout and ears; bake it an hour and
a half wash the brains thoroughly, blanch
them, beat them up with an egg, pepper and
salt, and some finely chopped or pounded
sage, and a small piece of butter; fry them
or brown them before the fire; serve with
the head.
TAKING CARE or BRooMs. Have a screw
with an eye or ring on its end this can be
screwed into the end of the handle of each
new broom. 1t is handler to hang up by