Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1873-08-02
farm, Garden and Household.
seasonabIe Hints.


A little salt, say a quart to ton,
may be scattered on the hay as 1t is put
in the barn or stack with advantage. Ii
is a mistake to suppose that salt draws
moisture from the atmosphere. 1t
draws it out of the hay.
Wheat should be cut as soon as the
grain ceases to have any milk" in it,
but not before. With us, straw is so
valuable that we cut as close to the
ground as possible. An inch of straw
at the ground weighs as much as two
inches at the top.
Machinery is a great help, providing
a farmer knows how to use it. He must
keep it in thorough repair and in work
ing order. As rule, a farmer will
generally do better to hire as much of
his work done by machinery as pos
sible, rather than to keep the machine
himself.
In making hay, the essential points
are to get rid of the moisture in the
grass as rapidly as possible. We should
ann to expose it as much as possible to
the sun and air; but the shorter the
time it is exposed the better; provided
it is sufficiently cured to keep without
moulding. Above all, aim to avoid ex-
posing cured or partially cured hay to
dew and rain.
Barley if good crop, is best harvest
ed by cutting with reaper and binding
it into sheaves like wheat. But if there
is not time for this, cut it with the
reaper in the afternoon or evening. Let
it lie in the swath or gayel all night,
and the next morning as soon as the
dew is off turn it. Turn it again before
dinner and if the weather is favorable,
and the crop free from weeds, it will be
ready to draw in the afternoon. If not
put it into cock and draw in the next
day.
Household Recipes.
SPINAoH.-It should be cooked so as
to retain its bright green color and not
sent to table, as it so often is, of dull
brown or olive color; to retain its fresh
appearance, do not cover the vessel
while it is cooking, and when done,
drain in a colander, chop fine, add q
lump of butter, heat through, and
serve.
BOILED PEAs.-Thay should be fresh
when cooked, and boiled in just enough
water to cover them, which should be
sailed, and boiling when the peas are
put in. Do not cover the vessel while
they are cooking, which ought not to be
longer than twenty minutes, unless they
are old. Drain off all the water; ado
a little cream and a small piece o.
butter. .- ~r'
PEA SoUP.-To every quart of un
shelled peas allow two quarts of water
in which boil the empty pods half al
hour remove, strain, add one pint colo
water, place over the fire, and put il
two pounds of beef cut in small pieces
boil slowly one hour, and if not enough
water, add some boiling hot put in thu
peas, and if the meat is not desired il
the soup, remove it; boil half an hour
and ten minutes before serving ado
two tablespoonfuls of rice -four stirred
smoothly in half teacupful of ney
milk stir frequently to prevent tn
flour from scorching. -.....
When to Cut Timber.
cut down about half an acre of small
growth of young timber, mostly hickory
from five to fourteen inches in diane
ter. 1t lay in the tree as it fell till tn
following winter, and spring, when
trimmed it up and chopped it into stove
wood, and put tin the wood house. I
the winter of 1871 and 1872 [ burned
for common fre-wood, and have nc
discovered any worm-eating or powder
post as is common for wood in such Gil
cumstances. I saved few butts fo
axe-handles. I split one of them tn
other day, and found it as witty an
free from worm eating as the day it wa
cut,