Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1873-02-01
Farm. Garden ard Household.

and the article, with care, VIII last @
considerable time.
FISH RssoLEs. Take some fish, either
fresh or that has been cooked, shred it.
and let it stew with some butter, COW
erins it over until sufficiently done.
Soak a roll in milk, beat up the fish
and this together in mortar with a
little inely-chopped mushroom and
three eggs; season with salt and pep
per. Mix all we'll together; bake in
small cups, first buttered, and turn out
Serve with or without sauce.
PROTECTING APPLE TREES FROM RAB-
BITS. W henever there are deep SHOWS
and long, hard winters, rabbits work sad
havoc by gnawing the bark off young
fruit trees. A good rel, edy is TO take
hogs or beef liver and rub the trunks
of each tree with it as high up as the
snow is likely to permit the rabbits to
reach or any kind of bloody or greasy
meat will answer. Some paint their
trees with blood and clay, pulverizing
the clay and stirring in the blood to the
thickness of paint and apply it with a
rag or brush. Others tie bundle of
eorn-stalks, stripped of foliage, close
around the trunks ofthe trees.
INFLUENCE OF FooD ON POULTRY. The
Influence of the food of poultry upon
the quality and flavor of their flesh and
eggs has not generally been taken into
consideration, but it is now well ascer-
tanned that great care should be taken
an regard to this matter. In some in
stances it had been attempted to feed
poultry ON large scale in France on
horsedesh; and although they devour
this substance vesy greedily, it has been
found to give them a very unpleasant
flavor. The best fattening material for
chickens is said to be Indian corn-meal
and milk; and certain large poultry es-
Establishments in France use this entirely
to the advantage both of the flesh and
the eggs.
The FLAVOR OF BUTTER. "A German
journal says that great portion of the
fine flavor of fresh butter is destroyed
by the usual mode of washing, and re-
commends a thorough kneading for the
removal of the buttermilk, and subse-
suent pressing in linen cloth. Butter
thus prepared is pre-eminent for its
sweetness Of taste and flavor, qualities
which are retained for long time. To
improve manufactured butter, we are
advised by the same authority to work
it thoroughly with fresh cold milk, and
then to wash it in clear water; and it is
said that even old and rancid butter
may be rendered palatable by washing
it in water to which a few drops of a
solution of chloride of lime have been
added.
POUNDS OF MILK FOR POUND OF
CHEESE. number of pounds of
milk required to make q pound of
cheese, says an exchange, varies with
the season and food of the COWS. It
usually requires, so far as we have OBJ
served figures, larger number of
pounds early in the season, after the
cattle get to grass, than at the close of
the season of grass-feeding. Some
times it requires more pounds in July
than in May and June but if the cows
are fed on corn i'll July, it requires less
than on Egrass in the month named.
Later in the season, when the grasses
ripen, and as the fall feed freshens up,
the relation of pounds of milk to q
pound of cheese lessons. The quantity
depending upon the breed or character
of the animal, and the food the animal
gets, as we'll as the season when she
gets it) ranges from seven to ten pounds
of milk for a pound of cheese. Perhaps
fair average is nine pound of milk for
a pound of cheese.
A MODEL FARMERS CLUB.-The Club
is formed of II members, who meet
once month, the meeting to take place
at the residence of each member once q
year. The time of these meetings was
decided after this manner: Twelve
cards, each card bearing the name of
one OF the months, are placed in a box
and thoroughly shaken up; then each
man draws one card. The name of the
month that card bears is the month in
which the Club will meet at his resi-
dence. We have President and q Sec
rotary who act in that capacity for one
year. Upon our assembling (Which is
at 100 clock a. M, the winter months),
the President calls to order. The min
utes of last meeting are read by the
Secretary; then follows discussion OF
question chosen at our last meeting,
These questions relate to the fare
crops, stock, &c. Example: Question
fornext meeting-Winter care of horses
The President chooses foreman at the
time of the selection of the question
who opens the discussions. The mem
bers are then called on one by one, who
make remarks in conversational man,
ner. Between the hours of IL and
o'clock the Club sit down to plain an6
substantial dinner prepared by the fru
gal housewife. Conversation on vari
GUS topics is carried on during the meal
The neighbor who is uninitiated would
never dream OF club, but would sup
pose his friend had II of his neighbors
for visitors. After dinner the Club lis
ten to report of the farm where the,
are assemoled-the number of acre:
sown in the different grains, the man
ner of cultivation, the cost of the crop
the number of bushels received, mum
Der OF acres in grass, amount of hay PEE
acre, &C.; amount of stock on the farm
what kind, and how farming pays, &c
After the farm report, miscellaneox
business is in order. Under this heat
aquestion is selected for the next meet
ing. If any member has stock for sale
he here informs the Club, who will hell
him to find buyer; or if any one wish
es to buy any kind of stock, he ais,
makes it known to the Club; all thu
assist each other. After this order, tn
farm, stock, buildings, &C., are inspec
ted, and suggestions made, advice Civ
en-, &c. The Secretary makes a minut
of all said and done, and in one year th
farm is again inspected, and the i'm
provement made ismarkes by the Club