Richland beacon. [volume] (Rayville, La.) 1869-1890, 1873-05-17

One cup sugar. Cle-Ii.sH cup butter.
little nutmeg, one TEASPOON each OF
saleratus and cream .Of-tartar. Flour to
make it the consistency of common sponge
cake.
DROP JOHNNIEs.-One cup sugar. ana
two eggs, well beaten together: one cup
cream. three cups buttermilk. one large
heaping spoonful OF saleratus. Salt and
spice to suit your taste. Thicker with
flour to Il stiff batter. Drop in hot tat. a
spoonful at time. Fry the same as fried
cakes.
"MAssA's Slice sweet
oranges into deep glass dish. removing
carefully every seed and all Of the SKIN,
particularly the tough white portion:
sprinkle with sugar. then graf, the white
of ii cOcoanut and cover about an inch
deep. Stand about an hour before using.
Sea We in small plates, taking care to Keep
the cOcOanut on top.
SPICE PUDDING.-One cup butter. one
cup mOlasseS. one cup OF sweet milk.
Three cups flour, one tcaspooniul OF
ground cloves, one of cinnamon, One-hall
teaspoonful of allspice; one teaspoontul
of soda one egg. Plenty Of raisinS.
steam three hours. Liquid sauce for spice
pudding: Six tableSpoOntuls of sugar.
four tablespoonful of butter. two table
spoOnfulS of vinegar, one Tablespoonful OF
I flour. ten of boiling water, a small! lump
of tartaric acid. Flavor with lemon; mix
/ thoroughly and boil.
/ TO Boil LAMB, MUTToN. OR VIAL
Wrap the joint or quarter of lamb, etc..
etc. in a nice cloth, wet it. and duSt IT
with flour. Let it remain so half an hour.
Have the pot ready boiling; dip the joint
/ in first one end and then the Other-thcn
put it i'm the pot and cover closely. Let
! it boil gently but steadily, an hour and a
/ half for lamb. and two hours for veal and
mutton. Sauce: Drawn butter, with
chopped parsley, and sliced carrots, and
/ picked cucumbers. Boil carrots for a
! dish to cat with lamb, etc. Slice into ii
some potatoes, parsley and onions. and
with a little thickening, you have good
, soup.
! OLD RECIpE FOR CUSTARDs.-The an
tiquity of the following may be as accept
able as its excellence. The date OF it Is
1868. Take two quarts of cream, and boil
it well with whole spice, then put III the
yOlks of twelve eggs, and six whites, we'll
beaten and strained; then put in these
eggs over the fire. and keep stirring lest
they turn; then, when they are thorough
" hot. take it off and stir it till almost
cold: then put in rOSc-watcr and sugar
and take out the whole spice; then put
your custard into several things to bake
' and do not let them stInd too long in tn,
oven. When you serve them, strew OF
small French comtits Of divers colors, oil
else fine sugar. which you please.
/, a GooD FARMER.-One Of our best ant
most accurate farmers informs us. say
the Country Gentlemda. that when boy
as soon as he had learned bookkeeping n
school, his father employed him TO Keel
the farm accounts-the cost of labor
amount OF work expended on each field
time of performing operations, blowing
sowing, cultivating and harvestbl g
amount of crops, prices at which sale
were made, &c. He soon became mucl
interested in farm operations, and thor
Oughly acquainted with all the details o
work. i'm more complete manner than h
ever could have been in any other way
and was early placed on the track of farm
ing regularly and Systematically. lie
other farmers follow this example wit
their sons. and we should have less Q
random, hip-skip husbandry, and more Q
order and success.
{ CORN renews itself each year from tn
, seed, but not so with the potato, for thi
. plant is prOpagated year after year fron
, tubers formed on the procumbent stems
, and of course, must. at each successiv
planting, be exactly like the original plant
for these tubers, or what we call potatoes
are not seeds but only buried or abnOrma
stems. Indeed. if an aerial stem, or stalk
of any kind of potato, be carefully ben
down and covered with fresh earth. jus
|, allowing IFS top to extend out of tn
| fnh =,
formed in the axis of the leaves nearly ii
whole length. The prOcumbent stem
that bears the tuber frequently shows il
character by passing out of the hill, whel
it Immediately turns upward and be
comes clothed with leaves like the Othe
stems.
4 DOES 1T PAY TO DRILL WHEAr?GA
correspondent of the Ohio Farmer answers
the above question as follows: In max
ing ready for the wheat crop, does not thu
farmer select the best wheat land? Ther
does he not aim to have it i'm the best pos
siblc condition by scattering over y al
/ abundance of compost, and with the dill
gent use of the plOw and harrow rendel
it one grand mellow garden for wheat
4 With equal care and judgment he pro
Y cures cred large and plump and as clean
as it can be made, even though it is at the
expense of time. After so much toll, is il
not wise to adopt the best method for put.
'ting i'm the grain? If the farmer has fol-
flowed broadcast sowing from year to year
with only partial SUCCESS, and frequently
total failure, why not try to drill? Ger
tainly the past year ought to convince a
rational farmer of the superiority of the
drill over broadcast sowing. 1t has been
year of trial, and the drill triumphed.
In field. the soil of which was black
loan. easily frozen, and of course would
not stand drought. the drill was used,
and a fine crop of wheat CLEANED. while il
sown broadcast no crop could have been
expected. judging from similar fields sOwn
broadcast. Then it is II saving of seed.
One bushel of setd drilled is equal to one
and half sOwn broadcast; and If the
land is to be seeded down, grass seed can
| be sOwn at the same time. Let farmers
lthink of this and act with wisdom. Buy
drill if the dimes are plenty, otherwise
hire one. But. use the drill by all means
If you would receive pay for your toll.