National opinion. [volume] (Bradford, Vt.) 1865-1874, 1871-09-15
Farm. Garden and Household.

~ al Il,
nc,yJy +, tbo tail nrnn1rc ~ Mica dros''
ing Of bread, bniior, pepper and salt
mostened withu httle Waicr. I1ll ihc
hsl with thi3 dressing, ana h1nd II to-
gcther with Tine cotton cord or tape, So
~ to conlne II ire bindings may be
three inches apart lay the fish on u
CRATE or n tahe-pnn OF n dI1rpin%-pan,
anu pour round IN little winter aud
melted butter Basic frequently. A
good-slzed fish Will bake IN an hour.
Serve with the gravy OF the fish, drawn
butter, or oyster sauce
FRrzztrn Brpr. Sboye on vo,.y Him
slices of d,ieJ Loof not mal,irs tbn
n;cces foo lone mt ;nto a sfcu1r,n ~
teocunful of coId wotor dion ,be slice.
of beef: after a simmer - few ,ninntos
add small spoonful Of butter whom it
is melted lake out The meat putting il
where it viii keep hot beat well the
yoik Of one egg, add slowly two table
spoonIuls OF cream or milk, III which II
teaspoonfnl of flour has been stirred,
and pour 1t INTO the boiling liquor, stirr-
ing to prevent curdllng salt and pepper
to taste when 1t has simmcrod few
minutes pour IN half tencupfnl ofcream
or new milk, and pour il over meat.
Nrrrox crr,y (,,t no oaIl ,.,,t....
into min slices +olin,. noro 49, ,i,.'
tbo ,r;sno eli,, ~. .;,,o,,, ,I..'. ~.
here Tbe n;ocos toton az nar ~ "u
bv In mal,o ,,,.,',,,, ,r l,ro,i, g. b.
into n stew-nan tbo n;onoa ,,,,,t ,,,i fcn ~
stow nom. o,a,. ta1,, :, littla -. ~ a.
bo. bean hoilni ,y; ; " ,'rnI ~ .ll"'
and few pepper-corns add a fcwdrops
OF essence OF celery, or three or four
celery heads can be boiled with the thyme
III the gravy let the meat warm slowly
after adding the hotr1ovy just before
sending the stow to table take ont the
meat, dredge little flourinto tho liGuor.
LET it simmer few minutes, put back the
meat, and allow il TO Eeat up well.
Try.w,,r r..o,,, ,,,..s,,,,
a, L. os ~ n"''SeNIt'-
tinsu CO. "a, ,,''ai WIN uii "''Ciich
en,,,r;ne. ,,';,l 49,. i,''',' '"' 'iI, ,n'i'HS
+b;rL - ,,o'.t - ~ ,a ~ sV.,p 'l'',' 'oIl'
dors a., ~ 49,, an ~ I'm ""i} teH-
l,,i,.l.t S'n' ~ az" muck rs tnc
;s ,'noh p' hot4o oo"t '' SON u.Neh on
ro..,,, -. 80 " w"Sh 'ueiil III hol
,.;"s;no '% hop, On u, sT,C soap thoroughly
;n,- H., -. I o''t 80 Nu'c4, "Hu "lP-
49, 80, ~ ~ ',i''n ~" iaihuteS
,,oo,. a,,o,,.oI' 1 "'.oio my WIZ cry nov
An IL, ~ aio"t'eI, 70 ine4, them. .
astor ,,, ~ va I..:on' ~ Ai'IIGh use
inud1 " tn in anu "Pl"S should he al
,o"ist,,o t. r. - Ilo hit, so thaI no
wa .,,at o. 20 a,io ~ tiei' nero - men .
a '~ , 'I,no :" SOU Out qua yonr h1eisilS
" 80 "''' i'''''S 'o' use
l.i,d a. nNlTu uutihf' - ouitly on all
nm and y a." "'V JonI IL Pi1 ny II kept hhut
e,i ,;o;n,,t 4i, 1'.N ire weeks Is
a., ~ - ~ i''1N' ,''ifl Us Ilt ~
inc fowls nro me- 49,, -, i,sI'n',' '1Ik-
,,'e,,.,. -, az pi'l'pio" l"i 'iie LONDON
nno,a a,,J ro1 'n6 .,'..t ~ ~ "'iAeh'u ]
~ ,l,,t - ~ . una We VI one 'ouhV !
~ s,,aa,. ~ ~ "uu ol'' i,''i- pouhd
MN, +; 80, IL. Ti'' ic'i l'o"ius ol meal
+in,n, 1'i..l'' va "! iNN liNe or SIX (
fnu,l lii ~; "rV uiiUei ','ie treatment [
WOOL, W. ~ ro't,I''a ~ went III II
l,o,' "'S 'u'Ne9S ,eu 'ilus nave
an ~" W ieN0 ga .nlee POUNDS 81
i' 81. -, /" W'cN' As III our markets ,
,lS,It TVisi,'" are niEuiy appreciated 1t
49, w "tll I1i 'n9Se WHO ~, nave poui- I
I
a. ~ ~ t|o poui'o3' AIDED to
v,,nI5 ~ ~ Nm tn1S ''ne 10
No, sn,.t,. "o'1i'' iir'AI 'n'. p,'u' weigh
IN +ha poIut'' !, "1oii',r" pound r
u,o;,.It ,,I,,' a, p"'', pros Oh ihls
pbntt'no, 80 S"i'"iS n'ilis tha' price In
a,r.' ip"i' III ci2so cooP u IS neces-
nv ~ pH'ce Il eoo,' Supply OF dry earth
~" '4,o: ',''rY '.''V' ana 10 frequently +
0n'o'o 'ii'ii oroppihgS'-N 4. PdpT. a
Minor DETAILS m CrprsrMAKtxa - !;
Cheeses are caused to swell Inv ne,nc, ron .
net that has swollen in soak or Got . 4
slight taint from some coDeo or ,,Lo, !
~ "ct,oh upon tne mix may be weak e
tiru ~ excessive neat coming in con- L
''g q, Wi'n inc curd "hlle scIdln@, or the |
. .. N 'he process OF heating, rs an eX- j
rsSs Oh neat ABOVE the natural tenpcra- c
Im vi the stomach VIII weaken ITS d. Z
l's'INe ,1"9rS, so as 70 leave such por- t
'o4.; 81 c4ru; mus oNposed' unlike other t
,"i 'ioil'' 70 pe "ei''d 'oEo'her IN the Y
,..lle cheese, VI u thc curd has not e
zen cooked enough; 10y reason of the b
'e"'.,'uH neat having hecn raised too last
.na, Ln1 ucSlon o. Ina fehn,f or has been h
.yo'V" 'Uo hi"c,i tetofe Saiung' the curd ST
nLn,. H., 80 .u'I ~ - neSseI out I'D the Sc
i.lt 'n't is pressed rom the cheese, so SC
.',l' ~ - siach s'hted. or beln& PIT to m
;..sS 700 warm II i'rihehiation VIII con pi
,n,'e 700 S.ro1H foI NE salt to control
M II VIII lnc1nc 10 swell Ike RAPIDLY sv
lying e amman substances. Each of lie
MI nh ,' rpn'l.lons may cause cheese TO tr
=, s "iiiie curing sure remedy Will bi
; o '' ~ =! a'IeIihE closely IN pfae- ut
III :" ,ue l'ilnci pi,s tcr'in gwen N
t, ~ ,relliioiac'.r IS esed IN al sth"eS d'