Rapides gazette. (Alexandria, La.) 1869-187?, 1873-05-17
FIELD AND FAMILY.

must invest a capllal DeIOre you cdu Sot Ill
interest or profit. That capital may be in |
labor, or money, or manure.
COOP TEA CAKE.-One egg, broken into |
a teacup. Fill the cup with sweet milk.
One cup sugar, one-half cup butter,
little nutmeg, one teaspoon each OF
saleratus and >cream-of-tartar. Elour 10
make the consistency of common sponge
cake.
DROP JoHNNIEs.-One cup sugar, and
two eggs, well beaten together one cup
cream, three cups buttermilk, one large
heaping spoonful of saleratus. Salt ana
spice to suit your taste. Thicken with
flour to stiff batter. Drop in hot fat,
spoonful at a time. Fry the same as irieo
cakes.
"MAssA's FRosTING."-Slice sweet
oranges into deep glass dish, removing
carefully every seed and all OF the skin,
particularly the tough white poruon
sprinkle with sugar, then CRATE the white
Of cocoanut and cover about an lnch
deep. Stand about an hour before using.
Serve in small plates, taking care to keep
the cocoanut on top.
SPICE PUDDING.-One cup butter, one
cup molasses, one cup of sweet milk.
Three cups flour, one teaspoOnful OF
ground cloves, one of cinnamon, one-hali
teaspoonful of allspice; one teaspoonful
of soda one egg. Plenty of raisins.
Steam three hours. Liquid sauce for spice
pudding: Six tablespoonfuls OF sugar,
four tablespoonful Of butter, two table
spoonfuls of vinegar, one tablespoonful OF
/ flour. ten of boiling water, small lump
of tartaric acid. Flavor with lemon mix
thoroughly and boil.
To Boil LAMB, MUTTON, OR VEAL
Wrap the joint or quarter OF lamb, etc.,
etc., in nice cloth, wet it, and dust 1t
with flour. Let it remain so half an hour.
Have the pot ready boiling; dip the joint
| in first one end and then the other-then
put it in the pot and cover closely. Let
it boil gently but steadily, an hour and
half for lamb, and two hours for veal and
mutton. Sauce: Drawn butter, with
chopped parsley, and sliced carrots, and
picked cucumbers. Boil carrots for a
dish to eat with lamb, etc. Slice into it
some potatoes, parsley and onions, and
with little thickening, you have good
soup.
OLD RECIPE FOR CUsTARDs.-The an
tiquity of the following may be as accept
able as its excellence. The date of it is
1869. Take two quarts of cream, and boil
it well with whole spice, then put in the
l
beaten and strained; then put in these
eggs over the fire, and keep stirring lest
they turn; then, when they are thorough
ly hot, take it off and stir it till almost
cold: then put in rOse-water and sugar,
and take out the whole spice; then put
your custard into several things to bake,
and do not let them stand too long In the
oven. When you serve them, strew on
small French comfits of divers colors, or
else fine sugar, which you please.
A COOP FARMER.-One of our best and
most accurate farmers informs US, says
the Country Gentleman, that when boy,
as soon as he had learned bookkeeping at
school, his father employed him to keep
the farm accounts-the cost of labor,
amount of work expended on each field,
time of performing operations, blowing,
sowing, cultivating and harvesting,
amount of crops, prices at which sales
were made, &c. He soon became much
interested in farm operations, and thor
oughly acquainted with all the details of
work, in a more complete manner than he
ever could have been in any other way,
and was early placed on the track of farm
ing regularly and systematically. Let
other farmers follow this example with
their sons, and we should have less OF
random, hip-skip husbandry, and more Of
order and success.
CORN renews itself each year from the
seed, but not so with the potato, for thi:
plant is propagated year after year from
tubers formed on the prOcumbent stems,
and of course, must, at each successive
planting, be exactly like the original plant
for these tubers, or what we call potatoes
are net seeds but only buried or abnormal
stems. Indeed, if an aerial stem, or stalk
of any. kind of potato, be carefully bent
down and covered with fresh earth, Just
allowing its top to extend out of the
earth, small potato tubers will soon be
formed in the axis of the leaves nearly Its
whole length. The procumbent stem
that bears the tuber frequently shows its
character by passing out of the hill, when
it Immediately turns upward and be-
comes clothed with leaves like the other
stems.
DOES 1T PAY TO DRILL WHEAT?-A
correspondent of the Ohio Farmer answers
the above question as follows: In max.
ing ready for the wheat crop, does not the
farmer select the best wheat land? Then
does he not aim to have it in the best pos
, sible condition by scattering over it an
abundance of compost, and with the dill
, gent use of the pillow and harrow render
| IL Out STdilu ucllOW SdTucli lOI Wucdb
With equal care and Judgment he pro-
cures seed large and plump and as clean
as it can be made, even though it is at the
expense of time. After so much toll, is il
not wise to adopt the best method for put
ting in the grain? If the farmer has fol-
lowed broadcast sowing from year to year
, with only partial success, and frequently
total failure, why not try to drill? Ger
tainly the past year ought to convince a
rational farmer Of the superiority of the
drill over broadcast sowing. 1t has been
year of trial, and the drill triumphed.
!. In field, the soil of which was black
loan, easily frozen, and of course would
not stand drought, the drill was used,
and fine crop of wheat CLEANED, while II
sown broadcast no crop could have been
expected, judging from similar fields sown
broadcast. Then it is q saving of seed.
One bushel of seed drilled is equal to one
and a half sown broadcast; and if the
land is to be seeded down, grass seed can
be sown at the same time. Let farmers
think of this and act with wisdom. Buy