National opinion. [volume] (Bradford, Vt.) 1865-1874, 1872-01-26
Farm, Garden and Household.


three eggs, pinch OF salt, flour enough
TO make thick batter.
JuMBIE. VERY NloR.--Two cups sugar
one and half cups butter, five eggs, hal
teaspoon of soda, nutmeg.
CopFlsH BALIs.-Bol and pick you
fish, then pare your potatoes, and NIX al
together with two eggs, a lump of butter
and little sweet cream make into balls
fry on griddle.
LEMON SNArs.--One large cup sugar
little more than half cup bytter, two
eggs. two tablespoonsfnl Of hot water, hal
a teaspoonful of soda; flavor with lemon
roll very thin. Excellent; try them.
MoLprHEss.- Fruit jelies may be pre-.
served from moldness by covering the sur
face one fourth of an inch deep with finely
pulverzed loaf sugar. Thus protected
they will keep in good condition for years.
FRIED POTATOES. Slice them rery
thin, and drop into cold water Drain
for few minutes on collander, and
drop few nto broiling lard an inch
deep. Skim them out, and drain on a
sieve over the fire to dry. Sift little
sal. over them.
Roses IN WINrER--To have roses, car
nations, and similar half-hardy plants
bloom freely in Winter, they should be
potted early in Autumn or Summer and
then plunged in a cold frame where the
roots will start afresh while the branches
remain comparatively dormant.
BEEF BALLS. Mince very fine piece OF
tender beef, fat and lean mnce an onion
with some boiled parsley; add grated
bread crumbs. and season with pepper
salt grated nutmeg, and lemon peels mix
all together and moisten it with an egg
beaten; roll it into balls, flour and fr,
them in boiling fresh dripping Serve then
with fried bread crumbs.
GOLDFISH Shred about thirds of a
Goldfish; wash it in fresh, cold water and
ty fresh drain of the water and put the
fish into saucepan, with a pint of
sweet cream, and half pint of sweet
milk. Let it come to boil Beat to.
gether one egg, n tablespoonful of -four
add two tablespoonful of milk. Throw
it into the saucepan, and stir continually
until It is done add piece OF butter
the size of butternut Then serve on
buttered toast.
KEEPING EGGs-- correspondent of the
Roral Neo TorIer gives the following plan :
81 take boxes which hold about 200, put
on the bottom layer of oats, and set my
eggs all point downwards, so that not one
touches the other until the layer is full
Then cover with oats and make another
layer, and so on until the box is full, and
then cover and set in cool, dry place.
where it does not freeze, until used |
have followed this way for the last twenty
years, and cannot say that ever lost more
than one or two out of fifty"
BEES IN WINTER. Bees should, If pos
sible, be winteled in the cellar or some
other warm and dark room. A strong
swarm, well supplied with honey, in a
hive with good upward ventilation, with
a small opening through the bottom
board, would probably winter safely,
even though covered with snow. A hive
of bees out of doors requires for the
winter, says Langstroth, 25 pounds of
honey. In 1869, my twenty-seven hives
STORED in CELLAR consumed, between
Dec LIST and March 18th, 154 pounds
Greatest loss, q pounds the least, 8
pounds.
PLANTING TREES. In Iowa the plant
ing of both useful and ornamental trees
is encouraged by law. If man plants
an acre of forest trees he is released from
taxation on one hundred dollars valua-
ton for ten years or its equivalent,
one thousand dollars for one year. For
each acre of fruit trees planted his tax
is exempted on fifty dollars for five
years. The same allowance is made Of
ornamental shade trees along the high
ways. There are now maple forests
growing from which sugar is made
where 10 years ago only the coarse
prairie grass aourisbed.
RECIPE FOR CURING HAMs.-To one
gallon of water, take one and half lbs.
Of salt, one half ID. of sugar, one half
OF. of saltpetre, one half or. OF potash
In this ratio, the pickle can be increased
to any quantity desired. Let these be
boiled together until all the dirt from
the sugar rises to the top and is SKINNED
off. Then throw it into a tub TO cool.
and when cold, pour it over your beef
or pork, to remain the usual time, say
four or five weeks. The meat must be
well covered with pickle, and should not
be put down for at least two days after
killing. during which time it should be
slightly sprlnkled with powdered salt
petre, which removes all the surface
blood, etc, leaving the meat fresh I'd
clean. Some omit boiling the picl .e.
and find it TO answer well, though the
operation of boiling purifies the pickle
by throwing off the dirt always to be
found in salt and sugar. Having tried
this recipe, we know it TO be excellent.
Editor of the Scientific american.