National opinion. [volume] (Bradford, Vt.) 1865-1874, 1874-02-13
Farm, Garden and Household.
Philosophy OF Cookery.


Philosophy OF Cookery.
Mrs. Hale says: Cookery is an art
belonging to woman's department Of
knowledge; its Importance can hardly
be oyerestimated. because il acts al.
rectly on human health, comfort and
improvement. One Of the first duties
Of woman in domestic life is to under.
stand the quality OF provisions and the
preparation OF wholesome food. The
powers Of the mind as we'll as those al
the body are greatly dependent on what
We eat and drink. The stomach must
be in health or the brain cannot act
with its utmost vigor and clearness, nor
can there be strength Of muscle to per-
form the purposes OF the will.
To preserve the full nourishment OF
meats and other articles OF food, in
dressing and cooking, is an art which
requires u large amount OF scientific
knowledge added to long experience
and observation. Without the knowl.
cd 70 derived from this twofold source
great part of food is wasted and health
injured. It is an established principle
in physiology, that man is omniverous
that is, constituted to eat almost
every kind of food containing nourish.
ment. He can eat and digest them in
. raw state but his health is promoted
by their being cooked, that is, softened
by the action of fire and water.
MRATs.-The best roasting piece OF
beef is the sirloin then rib roast then
rump Of beef. Beef is much better
to be hung up few days, which makes
it more tender. 1t should be washed
and wiped before dressing. Twenty
minutes Of time to each pound of meat
is good rule for roasting. Put boiling
water into the meat pan, and have the
oven quite hot when It is put in to roast,
or otherwise it will be dry and tough.
When nearly done, salt, flour and haste
it from the dripping pan not before.
BRo1LED STRAK.-To have tender
broiled steak is very difficult thing.
The longer it is kept hung up, without
faint, the better. Ten or fifteen minutes
is sufficient time for cooking steak.
Butter, salt and pepper after it is done.
Good, fat, Stalled beef makes the best
steak.
MUTTON. is best from Au.
gust till January, but is much improved
by being fed on roots and grain. Cook
it we'll done. It is better after being
kept several days. The hind quarter
or haunch is best for roasting. The leg
is good for boiling put it into boiling
water !; save the liquor for soup.
BRonED BEEF.-The best piece is
the round, the next best the edg bone.
Put it into boiling water, otherwise it
will lose all its juiciness. Ten pounds
of beef will require three hours or more
OF boiling.
LAMB-Lamb should be roasted
until the gravy that drops is white the
fore quarters are the best for q roast
the leg is good broiled or roasted two
hours will roast the fore quarters we'll.
VEN1soN. This is the most easily
digested of all meats. It should be
kept for fortnight after it is killed to
be tender. A haunch of twelve pounds
will be we'll roasted in four hours.
Basic with cream.
The Old Horse.
How about the old horse What is
to be done with him +? Or, what is to
be done with horse that is growing
old? These are hard questions for
humane and moderately circumstanced
farmer to answer. There can be moth
ing wrong in disposing of horse ten
years old, having considerable good
work in him but how old and feeble
should he be before it wonld seem
wrong to get rid OF him? If one has
an old horse and he cannot we'll be
kept, the best way is to find some hu-
name farmer who will take him for what
he is worth and agree to keep him so
long as he lives. But, IF possible, he
shout be kept on the place and be fed
and cared for, in part for the good he
has done and he will be useful for the
women and children to drive, because
his ways are understood-and he really
has valid claims to living from the
farm. A humane man will be certain
to have a calm and rejecting mind, and
such mind will devise ways for keep.
ing horse or worn.o out animal which a
cold and cruel mind would not think
of, 80 that nothing would be lost. De.
pend upon it that kindness and hui
manity lead to acute thinking and en-.
larged mental powers, because they are
right, and what is right ingenious
ana lntellecCual.
What Ais the sheep
Want of liberty. Half a century
with at one time eleven hundred sheep
In my charge, never gave me an &C.
quaintanoe with any sheep that would
cloy on any kind of roots like potatoes.
I could make them eat pailful each,
and pint of oats, too. Sheep will eat
from fifteen pounds to twenty-five
pounds of roots per day, and pint of
oats and a half pint of corn and hay be-
sides, and they will pay for it. Look
at Mr.. Mechi's $50 each, and there are
thousands of as good stock farmers as
that gentleman. I was in Western
New York some years since and had
flock of ewes, $40, which had not raised
100 lambs the year before, and about
sixty ewes had died. They had been
confined in sheds at night, and yards all
day for the whole winter. When
took charge of them they went out in
the fields every day all winter-all day
when fine, for three or four hours If
ever SO rough. They had $50 lambs
and only one eve died, besides that,
there was accidentally one drowned.
30 says writer in the Country Gentle
man.
Apple Borer.
A correspondent thinks that the rem
edy frequently recommended of heap
ing lime and ashes about the roots to
exclude the borer owes its efficacy, if it
possesses any, to the necessary removal
of the grass and weeds which grow
about the tree and afford a shelter TO
the insects when depositing their eggs,
as uncultlvated or weedy trees are al
L. l.