Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1873-03-01
Farm, Garden and Household.
Keeping Old Sheep.


rundown ewes every Fall, which either
sell at a triAe for pelters, or die during
the Winter.
This is bad economy, to say the least,
and should not be tolerated and by a
little timely forethought might be
greatly remedied or entirely avoided.
Sheep should never be kept until they
lose their teeth. A very little observa-
ton and practice will enable any person
to tell their age by the front teeth and
for the benefit of those not posted in
this art, we will give a description of the
teeth at the different stages of their
growth and decline, so that all may
learn. We once heard of a man who
went to buy a flock of sheep, and pro-
nounced them all too old from the fact
of having no teeth in their upper front
jaw. Perhaps he has learned before
this that they never had.
A full-grown sheep has thirty-two
teeth-eight incisors in the lower front
jaw and six molars in each side on the
upper and lower jaw. The lamb at birth
has two incisors passing through the
gums. When about a month old it has
eight comparatively short, narrow ones.
At about a year old, sometimes a little
more, the central or lamb teeth are
shed and replaced by two broad teeth.
The lamb-teeth continue to be shed an
nually and replaced by broad teeth,
until the sheep has eight incisors of
second growth, when it isfull-mouthed,
which is at the age of four years.
At six years old, the incisors gener-
ally begin to diminish in breadth and
lose their fan-like shape. At seven
they become long and narrow, stand
about perpendicular with respect to
each other, and have lost their round,
cutting edge, and so continue to dimin-
ish, until at about the age of ten years,
they become loose and begin to drop
out.
SO long as a sheep is healthy, it can
be fatted but it is not good policy to
keep them until they become too old, as
it has a tendency to run down the flock
and give it a rakish appearance.
Therefore every farmer should look
carefully over his flock every fall, and
select out such as cannot be kept longer
with proft.-America1e Stock Journal.
Directions How to Carve.
The following from an agricultural
paper will help many otherwise intelli-
gent people who lack all skill and are
always embarrassed when asked to
carve: To carve fowls, which should
always be laid with the breast upper
most, place the fork in the breast, and
take off the wings and legs without
turning the fowl then cut the merry
thought, cut slices from the breast, cut
out the collar bone, cut off the side
E1,O i,,+
Divide the joints in the legs of a tur-
key. In carving a sirloin cut thin
slices from the side next to you Git must
be on the dish with the tenderloin I'M
derneath,) then turn it. Help the
guests to both kinds. In carving a leg
of mutton or ham begin by cutting
across the middle of the bone. Gut a
tongue across and not lengthwise, and
held from the middle part. Carve q
fore quarter of lamb by separating the
shoulder from the ribs, end then divide
the ribs. To carve lOin of veal, begin
at the smaller end and separate the ribs.
Help each one to piece of kidney and
its fat. Carve pork and mutton in the
same way. To carve fillet of veal, be-
gin at the top and help to the stuffing
with each slice. In a breast of veal,
saperate the breast and brisket, and
then cut up, asking which part is pre-
ferred. In carving a pig it is custom
airy to divide it and take off the head
before it comes to the table, as to many
persons the head is revolving. Cut of
the limbs and divide the ribs. In cary
ing venison, make deep incision down
the bone to let out the juice, and turn
the broad end toward you, cutting deep
and in thin slices. Warm plates are
very necessary with venison and NUT
ton, and in winter are very desirable
for all meats.
Practical Recipes
PUDDING OF PIECES OF STALE BREAD
ETC.-Soak two pounds of pieces of dry
stale bread or toast all night in plenty
of water, with plate laid on the top tC
keep them under the water Next morn
ing pour of, and squeeze out all of the
superfuous water then mash fine the
pieces of bread mix with half pound
of flour, a quarter of q pound of cleaned
currants, a quarter of pound of mois
sugar, four ounces of suet, chopped fine
and two teaspoonfuls of fresh GROUND
allspice then grease the inside of {
baking dish with bit of suet, put il
the pudding and bake for two hours. [
is fine dish.
MNoEMEAT. - Take two pounds O.
currants, washed, picked and dried
stone and chop fine two pounds of rails
ms, three-quartors of pound of mixed
candied peel, one pound of apples, one
pound Of beef suet, three quarters of
pound of roast beef, not overdone, O.
fillet Of veal, the grated rinds and iuic,
of two lemons and one Seville orange,
pound and half of moist sugar, half
nutmeg grated little powdered CHINA
mon, ginger and cloves, and a pint O
brandy; mix all well together, and pu
ir stone jars tie over closely, and keel
in cool, dry place till wanted.
CHICKEN SAnAD.-Four heads of let
tuce, one largo-sized chicken, chopped
Put the lettuce in the bottom Of tn,
dish, the chicken upon it. Add on,
teaspoonful of capers, three hard-boileC
eggs, one dozen olives, ono raw egg
twelve tablespoonfuls of oil, one or NOR
of vinegar, one teaspoonful of mustard
Mix well together and season with pep
per and salt.
CIDER VINEaAR.-To make good eide
vinegar, fill the barrel and let it remain
where the sun can shine upon it part o
the day. Leave the bung out and inser
q bottle reversed into the bung-hole
put in each barrel one sheet of foolscal
paper, half pint of good light empty
L