The democrat. [volume] (Weston, W. Va.) 1868-1874, 1872-11-25
Farm, Garden and Household.


LOBSTER SALAD. Take the lobster, II
canned land it is not easily procurable
whole, in the country and two hard
boiled eggs cut in slices, two anclIoyieS
iilleted, and two cabbage lettuces, or any
other salad, cut up small. Mix the whole
well together in basin; season with half
D tenspoonfuI OF chopped oniors, one Of
chopped parsley, one Of chopped tara.
gon and cheryil, n little pepper and salt,
six spoonfuls OF salad oil, and two Of
vinegar. When well mixed, turn the
whole into q salad bowl, and serve.
Crabs may be dressed IN the same man.
ner.
ROAST oYsTERs.-Wash and wipe the
shell.oysters, and lay them in the oven,
fit is quick-upon the top of the stove,
lit is not. When they open they are
done. Pile in large dish and send TO
table. Remove the upper shell by q
dexterouS wrench Of the knife, season
the oyster on the lower with pepper
sauce and butter, or pepper, salt and
vinegar in lieu of the sauce, and you
have the very aroma OF this pearl of
bivalves, pure and undeHled. Or, you
may open while raw, leaving the oysters
upon the lower shells; lay in q large
bGking-pan, and roast in their own liquor;
add pepper, salt and butter before serv-
ng.
APpIEs PRESERVED LIKE GHeER.-
Peel and cut in quarters enough apples
to weigh six pounds; weigh them and
take the weight in sugar with half
pound OF race ginger; pack the apples
in q jar, q layer Of apples, then sugar
and ginger until all arc put in. Next
day bruiso m ounce OF ginger and in
fuse 1t in half pint Of boiling water
closely covered, Next day, put the
apples, sugar, and ginger, with tho wa.
ter from tho bruised ginger, in Pre-.
serving kettle, and boil It for ono hour,
or until the apple looks clear aud syrup
rich, adding some lemonpeel Just before
done, This tastes like West India
ginger when nicely done.
STEAMED oYsTIRs.-If you have no
steamer, improyiSe one by tho help Of o
colGnder and q pot.lid fitting close into
it, ut little distance from the Top.
Wash some ShGll.oysters and Jay them
in such q position in the bottom Of the
colander that tho liquor will not escape
from them when the shell opens, that Is,
with the upper shell down. Cover with
cloth thrown over the top of the col
ander, and press the lid hard down upon
this to exclude the air. Set over pot
of boiling water so deep that tho col
ander, which should fit into the mouth,
does not touch the water. Boil hard for
twenty minutes, then make hGsty ex-
animation OF the oysters. If they are
opon you are satein removing tho cover.
Serve on the half-shell, upon hot
chaang-dish. Sprinkle little salt over
them, and few bits of butter, but be
quick in whatever you do, for tho glory
fthe steamed oyster Is to be eaten hot.
DAIRY Cows IN WINTER AND SUMNER.
-CheSter ltazen gives in tho Wisconsin
State Agricultural Society Report the
conclusions OF his experience for twenty
years in that State. lie says: The care
and food Of q dairy arc Of rs much i'm.
portanco rs the proper selection Of the
cows; for even good COWS unless well
fed and cared for arc poor property,
yielding little or no profit. They should
always have good, comfortable stables in
tho winter, be liberally supplied with the
best quality OF lay, with alight feed
Qrom ono to two QUARTS OF meal each
day. With this treatment, il fed and
watered regularly, they will pass the
winter in good condition, DO fat enough
for beef in tho spring, md will not have
to lay on flesh for a number OF weeks
before they come 10 full flow OF milk.
To secure the most satisfactory results,
good pastures should be provided; the
tame grasses, timothy and clover arc the
best. A daily mess Of ground feed
through the summer will be found prof.
table; and somo provision Sowing corn
or some other crop to cut up grecl)
should be made for drougliIs or short
feed iu the foil. Pastures should have
plenty Of pure water in them, easily &c.
ce8slDle ~ all tlmeA 6nnue trees OF
some kind Of shelter from tho scorclling
loat OF the sun are essential to the
comfort, and consequently to the profit.
nbleness Of the COW. When the weather
is warm and tho flies are troublesome,
they should have pasture to run in
nights, AT this season Of the year they
will feed more in the night than during
tho day. Good careful hands at The
milk.pail arc very essential in tho proper
management OF the dairy Each mixer
should have the same cows assigned 10
him to milk regularly night and morn
ing, and the milking should DO done, as
nearly rs possible, at the same hour each
day. tits eminently true that the bet.
ter the care taken OF the COWS, and the
better they arc fed, the greater will be
the flow Of mix. The special aim oil
every dairyman should be to get The
greatest amount Of milk from given
number OF cows, for in this they will
find theirgreatest profit. e..