National opinion. [volume] (Bradford, Vt.) 1865-1874, 1873-07-04
Farm, Garden and Household.


Ino majority OF sauces nre MI com
menced in the same way, says Pierre
Blot. When the butter and -four ar'
thoroughly mixed tho sauce is NOR,
than half made the rest OF the work il
compar lively easy. Tho most mex
perient ed housekeeper will be able t.
make almost any sauce after two o.
three experiments.
White Sauce. proportions fol-
this sauce are, two ounces Of butter
one tablespoonful Of -four, a yolk Of
egg, salt, ard pepper. A white sauce
is the basis of several others, rs will be
seen below. 1t Is made this way: Wher
the -four is cooked, rs directed, witt
the butter. and as soon as it turns vel
lowish, pour into the pan about pint
Of boiling water, little by little, stirring
briskly the while with wooden spoon
take from the fire when it is getting
thick beat yolk of egg with half O
tablespoonful of cold water ; put il
into the pan with salt and white pep.
per, mix it well with the rest, and you
have an excel mt sauce. A little grated
nutmeg and vinegar, or lemon juice,
are added, il liked. Lemon juice is
better than vinegar when the sauce il
used with fish. The cooking of the
-four is done on rather sharp fire,
which is had by removing the cover OF
the stove or range and by putting the
cover back to its place good or moder.
ate fire is obtained, and by placing the
pan on the corner of the range you
have a slow fire.
Bechamel Sauce is made exactly like
q white sauce, with the exception that
milk is used instead of water.
Cream Sauce. This is also made like
a white sauce, with the exception that
cream is used instead of water.
Blonde Sauce. Broth is used for this
sauce instead of water, and the rest of
the process is the same as for a white
sauce.
Lobster Sauce. Add two or three
tablespoonfuls of the flesh of boiled
lobster, chopped, to white sauce.
Shrimp Sauce. Boil and clean a
quart of shrimps, remove the shells,
chop the flesh, and add it to white
sauce.
Oyster Sauce. -Blanch pint or so OF
oysters. mix them with white sauce,
add lemon juice to suit the taste, and
the sauce is made.
Soap Wash tho Bodies OF Your Fruit
Trees.
The beneficial influence of weak al
kali wash upon the bark of fruit trees is
of long standing acknowledgment. It's
action is in expansion of the pores, while
Mt the same time it is destructive of all
insect life, sporadic or otherwise.
Writers or tourists differ as to the best
time to apply 1T but we have always
found that if good common sense be
used in preparing it, the time of appli-
cation is always good. And now for the
preparation. If you use purchased pot
ash, reduce it so that you can bear your
finger in it half minute or more with
out a tingling or sore sensation. Ii you
can obtain good soft soap-such as all
good economicals advocate, and assimi-
lants of their own ground products and
their needed returns ought to have
made from the refuse grease and I've of
ashes saved up dry, then take of it and
reduce it (the soap down, MOTTO suds,
but so that it will not be ropy when
used by soft whitewash brush. Use it
freely, and as we have before said, it
matters not materially, just when, but
say now, and any time most convenient
until first of July; but after that time
it is perhaps better to wait a year.
How to Water Horses.
A correspondent of contemporary
says -
One writer says, never water immedi-
a. al hnyarn faoI,nr T
if horse is thirsty, always give him
drink, and he will thank you for it. 1
have often seen horses put in the stable
at noon for an hour or two, and not eat
q pound OF hay or grain, but look visit
fully for water, and then their careful
owner, who would not let them have
water when warm, will come to give
them enough to kill, and drive the re-
mainder of the day on two buckets of
water and no feed. Ten chlnces to one
his horse gives out with him, or gets
sick before night Now, / say, give the
horse water if he is ever so warm; give
him swallow, rinse out his mouth and
nostrils, give him a bite of hay, in
short time little more water, but not
too much. If he is watered several
tlIHeS, IL llltle dt IL bliut, uutll lie Is SAT
isfied, he will not drink more than half
what he would if you wouldlet him gulp
it down all at once.
Splicing Vines.
A correspondent of the Gardeners
Chronicle tells curious story of con-
servative surgery applied to vegetable
life, which suggests the notion that
similar treatment might often save val
liable plants. He says; 81 have
Virginia Creeper (Ampeiopsis Hede-
raced) which grows Is feet from the
ground without branching. In the
middle of last winter the principal stem
was torn in two 16 feet from the ground,
and some time elapsed before the injury
was accidentally discovered. cut away
the torn parts of the stem in clean man.
ner, and in an angular direction, pulled
them together, and tied them tightly
with Irvine. Over this 1 plastered a
little wet clay, and to keep all tight 1
covered this with a small piece of calico,
and tied again tightly with Irvine. This
took place about last December, and
the cohesion of the two parts is now
perfect, the upper part of the plant be-
ing in full health and covered with
young leaves"