Lamoille newsdealer. [volume] (Hyde Park, Vt.) 1860-1877, 1872-08-21


To KrrF IeE-M,ke a double packet
u sfrsng uso'rn cloih, m matter bon
ouarse asd nied Il H. Have a sraoe n
tEo inches 90 20 between tie inner and
cater pockets, and pack this spacs A. full
g. possible with irather You have M
nrrd O. ~ rrtsr feathers; hens ieatkers
are Just a. rooi. With a pocket thus
constructed and kept eloscly tied IL the
moath, few pounds 4 Zoe NAV b. kept
. week.
To MAKE CHoQUETs "A tender boiled
TONGUE. COLI ard paFhoiled; half dozsn
sweei-hnai> OF like qusntity 81 tender
veal, b. one tongue; brown them With a
little uti-r and lard, chop them with
the tongue. aud mix vel together. A
little parsely aud one onion, pepper
and salt II required. Break three eggs
bruUned in. and II not enough, add a
little other gravy TO moisten tins minoe-
meat. Let the gravy be cold before you
add the eggs. Take three eggs more
b roll them Ia, with bread crumbs, into
,he size aud shane ct hens EGG. Make
them nut, and have the lard boiling over
them like fitters, and take them up with
apIiOnied ladle.
BRINE FoR KEEPING BUTTER Make q
bnne strong enough to bear an egg; then
put in two handfuls Of salt TO each gal
Ion 81 water. Add half pound OF white
sugar aud two teaspoon'uls al saltpetre
Roll well aud skim until perfectly clear;
then strain SIX or eight times. Always
keep bag OF salt in the brine with the
butter. This is said 10 preserve butter
for yearor two. In our own expert
ence 1t has answered perfectly well for a
perind OF nine months or as long a.
wanted. Be sure that the butter you |
attempt to put aaay is in the first in
stance fresh and well made. Wrap each |
roll separately in muslin cloth, tying up
as You go. Pack them as closely as yon |
can IN large, empty stone jar. until il 4
is filled 10 within few inches of the top. 1
Weight the butter down with a clean 1
stone or something of the sort. Then
pour over the brine until the whole is
submerged. TIE mp close, and the but
ter viii he Just as good when wanted for
use as when first put in brine.
PENNY-NIsE PRACTICE The GUS
tom OF stripping the leaves from the
corn previous TO its maturity, which is
gene raj IN some localities, is not to be
recommended. The small amount OF
fodder thus gained is too dearly pur
chased 10y the loss of weight in the crop
OF grain. These leaves thus stripped
from the plant when it is most actively
engaged in bringing its seed to ma
tunty, ere its breathing apparatus: the I
source whereby it gathers from the at !
mosphere the means to perform and per- I
feet Its functions, and as soon as they [
are removed, the performance of these
functions is necessarily stopped. /
Throughout each moment of the day a
and night the leaves of all plants are Z
busily engaged in the process of breath e
ing and of circulating throughout the s.
whole plant certain portiouc OF the at. q
mosphere ny which it receives large e
AMOUNT OF its nutriment; and when it Is a
remembered that only from one 10 five
parts out OF hundred of the bulk of the el
plant are derived from other sources than Il
he atmosphere it must be to deprive a Il
plant OF the means whereby it accumu- L
ates its atmospheric food Everything a
bat tends to weaken a plant in one di p
'ection tends to stunt and dwarf its t.
yrowth in all other directions, and if a st
'lant cannot breathe, it is weakened and b
IS general growth arrested. Therefore bl
he corn plant should never be deprived ct
II a single leaf until it is completely ma. ST
ure, # the grain is the object for which
has been grown. Far more preferable
han this would be to plant few rows If
expressly for fodder, and thus avoid the RI
,Jnry certain to accrue from pulling the is
ladies prematurely. As soon as the III
rain becomes glazed, fodder nav be f.,
ulied rthe stalks cut, but no sooner. co