National opinion. [volume] (Bradford, Vt.) 1865-1874, 1871-06-09
Farm, Garden and Household.

Farm, Garden and Household.
CURING TOBACCO The secret of cur.
ing tobacco in Cuba, it is said, lies in
dampening the tobacco with water per-
vious to packing it in casks or barrels.
which gives to it the desirable qua'ties
of elasticity, increased freedom in burn
ing, superior aroma, and softness of tex
ture.
NEwBoLD RECIPE FOR CURING HAMS -
To Is or 2Opounds of meat put tea-cup
full Of molasses, ounce of saltpetre,
gallon of water, and salt enough to make
the pickle bear an egg. Let the hams
lie in this pickle six weeks before you
smoke them. Smoke but little, and in
March secure them well from flies. Keep
through the summer by packing in coarse
salt or charcoal.
BATTER BREAD. One quart of butter
milk, of teacnpful Of boiled rice
mashed, 4 eggs, yolks and whites beaten
separately; white corn meal and flour
enough to make stiff ,batter-about
one-fourth fhe quantity Of wheat -four to
the meal salt to taste. Bake in q
well-greased pan for about half an houi
or three quarters. The oven should be
rather quick Try it by running straw
through the cake to see if it is done.
BREAD-AND-B BUTTER p doing. Make
batter of 5eggs and pint of milk add
little salt before the eggs are put in.
Have several slices of bread about as
thick as for toasting, and spread butter
thickly on them. Butter pudding dish,
and put in a layer of bread -and-butter.
then raisins and currants, and another
layer of bread-and- butter, until the dish
is nearly three-quarters full. Flavor the
batter with nutmeg pour over, and
bake till it seems firm and done. Eat
with sauce.
BEEF PICKLE Weigh the beef, select
ing nice tender pieces, and to every
hundred-weight allow pounds of salt,
ounces of saltpetre, u pounds of brown
sugar, and 4 gallons of water. In the
bottom of the tub place the pieces you
intend for &" dried beef then over them
pack the other meat. Watch it carefully
and when you find that meat and season.
ing seem well Incorporated take out the
drying pieces and hang up. To the
liquor add little more salt, and let the
other pieces remain until wanted. The
dried beef can be smoked as You do
hams if preferred but it is more delicate
when that is omitted.
ANOTHER RECIPE To 4 gallons of
water add 4 ounces of salpetre, 6 pounds
OF coarse salt, | pounds of brown sugar.
or | quart of molasses. Boil well to-
gether, skimming whenever any thing
rises. Let it boil few minutes. and
then remove it from the fire Pack the
pork or beef in the tub, but not too close
ly, and when the liquor is cold pour it
over the meat. In summer the pickle
should be poured off and boiled about
every month, pouring it on the meat
when cold.
PASTE THAT WILL KEEP YEAR.-Dis-
solve teaspoonful of alum in quart of
warm water When cold, stir in as much
flour rs will give it the consistency of
thick cream, being particular to beat up
all the Jumps stir in as much powdered
resin rs will lie on dime, and throw in
half a dozen cloves to give a pleasant
odor. Pour this -four mixture into a
pan containing "A teacupful of boiling
water, and stir it well over the fire. In
very few minutes it will be of the CON
sistency Of mush. Pour it into an
earthen or china vessel let it cool; lay
cover on, and put in cool place.
When needed for use, take out portion
and soften 1t with warm water Paste
thus made will last twelve months. 1t
is better than gum, as it does not gloss
the paper, and can be written on
Selected
THE Mosr PROFITABLE Fowls. 1t is a
well-conceded fact that there is great
advantage in improved stock-horses,
cattle, sheep and stock. thorough,
progressive farmer aims to secure and
propagate these. II we examine the vari-
Gus reports, we will learn that poultry is
a great interest in this country and to
secure the most profit on this species of
farm stock, our farmers should obtain
improved varieties. Instead of bring
ing to market long-legged, small-bodied
chickens, of the regular crane model,
weighing, say, two pounds, they should
supply our markets with stock weigh
ing four or six pounds, and these should
be sold by weight
The little, lank, scrawny chickens that
many of our farmers have now, and
which furnish eggs about the size OF
pigeons eggs, SHOULD give place to
chickens laying eggs weighing twice as
much, and the eggs should soon be rid
of the degenerate race Of fowls and
small eggs now brought to market. With
the same feed and better care, the
farmer might realize more than double
what he now does for his chickens, and
more for his eggs. Few realize the profit
on a good stock of fowls. The produce
of one hen will pay for your newspaper
OF haf dozen will pay for your tea and
COLI. and so on. And hence no farm
should be without its stock of fowls. We
like to hear the crow and see the strut
OF the cock-the confiding regard of its
harem of beauties-we like to pick the
bones of the rich, juicy chicken, and the