National opinion. [volume] (Bradford, Vt.) 1865-1874, 1873-12-26
Farm, Garden and Household.



There is point Of prime Importance
in driving any horse, but especially n
young one: II is the way you handle
tho reins. Most drivers overdrive. They
sttempt too much and, in No doing,
distract or hamper the horse. Now and
theu you find u horse with such vie
ious gnit that his speed IL got from him
by the most artificial processes, but
such horses are fortunately rare, and
hence the style OF management required
cannot become general. The true way
is to let the horse drive himself, the
driver doing little but directing him,
and giving him that confidence which n
horse alone gets in himself when he
feels that guide and n friend is back
OF him. The most vicious and mex
cusable style of driving is that which
80 many drivers adopt, viz, wrapping
the lines around either hand, and pull
ing the horse backward with all their
might and main, so that the horse, in
point of fact, pulls the weight back of
him with his month, and not with his
breast and shoulders. This they do
under the impression that such dead
pull is needed in order to steady
the horse. This method of driving
regard as radically and superlatively
wrong. II would tax the ingenuity of
a hundred fools to invent worse one.
The fact is, with rare exceptions there
should never be any pull PIT upon the
horse at all. A steady pressure is al.
lowable, probably advisable; but any
thing beyond this has no justification
in nature or reason for nature suggests
the utmost possible freedom of action
of head, body, and limbs in order that
the animal may attain the highest rate
OF speed and reason certainly forbids
the supposition that by the bits and not
the breast collar the horse is to draw the
weight attached to it. In speeding my
horses / very seldom grasp the lines
with both hands when the road is
straight and free from distractions.
The lines are rarely steadily taut, but
held in easy pliancy, and used chiefly
to shift the bit in the animals mouth,
and by this motion communicate cour-
age and confidence to him. find that
by this method my horses break less
and go much faster than when driven
by men who put the old. fashioned
steady pull upon them.-Ffom Mr.
rays Book on the "Pertect HorSe."
Household Recipes.
APPLE TARTLETs. Peel six large
pudding apples, boil to a pulp, mix
with sugar, cloves and lemon-peel to
taste let this mixture stand till quite
cool, then mix with it two ounces of
dried currants. Make light puff
paste, and fill in with it large fiat
baking-tin, and pour the mixture in.
Cover it with the pastry, and bake half
an hour.
BREAKFAST PrFrs.-Take two eggs
well beaten, and stir into pint OF milk
q little salt, a piece of butter, and
pint and a half of -four. Beat the egg
and stir the milk, add the salt, melt the
butter and stirin then pour all into the
flour, SO as not to have it lumpy. Stir
up thoroughly, and grease the cups
into which the batter is poured, filling
them two-thirds full. Eat with sauce.
BOILED CUsTARD.-Take two table.
spoonfuls of corn starch, one quart of
milk, three eggs, half a teaspoonful of
salt, and small piece of butter heat
the milk to nearly boiling, and add the
starch dissolved in part of the milk,
then add the eggs, well beaten, with
four Tablespoonful Of powdered sugar !;
let it boil up once or twice, stirring it
briskly, and it is done flavor with
lemon or vanilla to your taste.
APPLEDoRE PUDDING.-Line a pud.
ding dish with stale cake. Fill it with
in three inches of the top with berries
or with currants. Allow one-half cup
OF sugar to swell berries, and one cup
to currants or anything tart. Cover the
whole with cake, and wet it with one
half cup of wine. Bake half an hour
and frost it with the whites of two eggs
and one cup of sugar heated to stiff
froth. Return it to the oven, and let it
BROW slightly.
LEMON PIEs.-A correspondent says
For two pies, take one lemon, two eggs,
one cup of sugar, one cup cold water,
one tablespoonful corn starch. The
rind of the lemon should be grated to
use, and the white part, which is bitter,
thrown away after squeezing the juice
anl p1p from it. / have made for in
valids who could not eat common lemon
pie three very good ones from the fol-
lowing quantity: Three eggs, one cup
of sugar, one lemon, two cups water,
two tablespoonful flour.
Eating when Exhausted.
When the strength or nerve power is
already worn out or used up, the diges-
ton of food only makes a fresh demand
upon it, and if it be unable to meet the
demand, the food is only burden upon
it, producing mischief. Onr bodies
have been compared to steam engines,
the food being the fuel and the steam
produced the nerve power. The analogy
holds good to certain extent. If,
when the steam is low, because the fire
is low, you pile in too fast quantity of
coal, you put out the fire, and If you
have depended upon the steam power
to fan your fres,s that also is extin-
guished. Beyond this the comparison
fails. You may clean out your furnaces
and begin again but in the body the
consequences of this overlooking are
dangerous and sometimes fatal. No
cause of cholera is more common than
eating freely when exhausted. The
rule should be to rest for time, and
take some simple refreshment, cup or
part of cup of tea, little broth, or
even piece of bread, or anything sim
pie and in small amount, just to stimu-
late the stomach slightly and begin to
restore its power. After rest, mode
rate quantity will be refreshing. Never
eat full meal when you are exhausted.