National opinion. [volume] (Bradford, Vt.) 1865-1874, 1872-07-26
Farm, Garden and Household,

Fnrin, Garden and Household.
COFFEE STAINS. Pour on them a small
stream OF boiling water before putting
the article in the wash.
FooD FOR Mich Cows-In Holland
which is famous for its butter, rye is the
common food for mich cows. Dairy
cows fed daily on five pounds of rye meal
and a sufliciency of good tut straw have
been tested to yield large quantities of
good milk. In our best farming and
grazing districts the patch of rye is con.
sidered one of the most valuable crops
of the place.
CABBAGE FLy.-Ms Rurm Dfessenoer
recommends the following treatment for
tue cabbage fly: Take the water in which
salt fish have been soaked over night and
with brush or broom sprinkle plentifully
over the plants. This is ALL One liberal
Application, II it is "fshy" enough. will
clear out the fly entirely, so that not
cotp)rals guard Of them will be left and
the salt will be stimulating to the plants
WATER Your HORSES During this
excessive warm weather, horses, espec-
Tally those at work. should not be allow
ed to drink too much water at one time.
but should be given litteat least every
hour. wet sponge or a handful of
grass or green leaves tied to the bride
or headstall between the ears to protect
ms brain from the heat of the sun, will
enable the animal to do more work with
less discomfort than if were possible to
do without some such protection from
the heat, Be kind to your horses and
cattle, for through them you have profit.
prosperity and good reward
PUT UP JAM WHILE Hor. 1t is said
that ordinary jam-fruit and sugar which
have heen boiled together for some time
keeps better if the pots into which it is
poured are tied up while hot II the
paper can act as strainer, in the same
way as cotton wool, it must be as people
suppose. Ii one pot of jam be allowed to
cool before 1t is tied down, little germs
VIII fall upon it from the air, and they
Will retain their vitality, because they
fall upon cool substance they will be
shut IN by the paper, and will soon fall
TO work decomposing the fruit. If
another pot, perfectly similar, be filed
with boiling hot mixture and immediately
covered over, though, of course, some of
the outside air must be shut IN, any
germs which are floating in it will be
scalded, and in all probability DESTROYED.
so that no decomposition can take place.
How TO SLEEP. We are often asked
for a prescription for preternatllrally
wakeful persons The "high pressure
principle on which many of our busi
ness men work their brains and abuse
their bodies, begets an irritable condl-
ton of the nerves and morbid state of
mind, very antagonistic to quiet and re-
freshlng sleep. Such persons will often
go to bed weary and exhausted, but can
not steep, or sleep clreamily and fitfully.
or he awake for hours, unable to sleep
at all. We have tried many expedents
TO lnduce-sleep with more or less success,
and have read many recipes which prove
better in theory than in practice. The
very best method we have vet discovered
Is that of counting. Breathe deeply
and slowly without any strainipg EFFORT
and with every expiration count one,
two, three, &c, up to n hundred
some persons Will be asleep before they
can count fifty in this manner. Others
VIII count ten, twenty or thirty, and
then forget themselves and cease count
ing. In such cases always commence
again at once. Very few persons can
count hundred and find themselves
awake; but should this happen repeat
the dose until cured.-Scjeace Of Health.
To Boil A HAM.-This is ordinarily
deemed so simple a process that most
housekeeperS will esteem such recipe
supertiuous but in our judgement half
the bacon eaten is underdone, and there
fore salty, tough, and, i'll a word, nm
palitable. 1t is always best to wash a
ham the evening before the day you
wish to have it cooked, and let it soak in
water all night. Ifyou wish it fora two.
O'Clock dinner, put it ON the fire by five
O'Clock In the morning. in an abundance
OF water to cover it well. Keep it slowly
boiling until you are ready to dish up
your dinner. You may ascertain if il is
sufficiently done by the readiness with
which the bone on the under side NAV be
removed. lit comes out easily, the ham
Is done. You may remove the outside
SKIN or not, as You choose. Some cpl
cures think ham ruined if either SKIN
ned or cut until perfectly cold. esteeming
1t so desirable to retain all the juices. If
time allows. the pretticst way of serving
up ham is to take off the skin after being
thoroughly boiled, to CRATE bread
crumbs thickly over the top, and brush
p the whole over with the yolk of eggs.
Now put in an oven and brown nicely
Remark If during the process of boil
ing 1t be found necessary to add more
water, be sure that it is boiling, for cold
water will inevitably render the meat
tough.