Connecticut western news., 1874-02-20
Farm, Garden and Household.
phiIosophx of Cookery.

be overestimated, because it acts di rectly on human health, comfort anC Improvement. One of the first duties of woman ill domestic life IS to under stand the quality of provisions and tn, preparation of wholesome food. The powers of the mind as we'll as those o the body are greatly dependent on what we eat and drink. The stomach mus be in health or the brain cannot ac with it's utmost vigor and clearness, nol can there be strength of muscle to per form the purposes of the will.
 To preserve the full nourishment o meats and other articles of food, 1T dressing and cooking, Is an art which requires large amount of scientific knowledge added to long experience and observation. Without the knowl ed ye derived from this twofold source { great part of food is wasted and healtl injured. It is an established principle in physiology, that man is omniverous that is, constituted to eat almos every kind of food containing nourish ment. He can eat and digest them il raw state but his health is promoted by their being cooked, that is, softeneG by the action of fire and water.
 MEATs.-The best roasting piece O. beef is the sirloin then rib roast; the1 trump of beef. Beef is much better to be hung up few days, which make. 1t more tender. It should be washed and wiped before dressing. Twenty minutes of time to each pound of meal Is a 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 baste it from the dripping pan not before.
 BRoILED STEAK.-To have tender broiled steak is very difficult thing The longer it is kept hung up, without taint, the better. Ten or fifteen minutes is sufficient time for cooking steak Butter, salt and pepper after it is done Good, fat, stall-fed 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 itwell 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.
 
 the round, tho next best the edge e-bone. will lose all it's juiciness. Ten pounds of beef will require three hours ormore of boiling
 LAMB.-Lamb should be roasted until tho 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.
 VENIsoN. 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. Baste 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 n humane and moderately circumstanced farmer to answer. There can be noth- ing wrong in Iisposing of horse ten years old, having considerable good work in him but how old and feeble should he be before it would seem wrong to get rid oi him? If une has an old horse and he cannot we'll be kept, the best way is to find some hu- mane farmer who will take him for what he is worth and agree to keep him so long as he lives. But, if possible, he shoul 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-an he really has valid claims to living from the farm. A humane man will be certain to have a calm and rehecting mind, and such a mind will devise ways for keep ing horse or worn-out animal which n cold and cruel mind would not think of, so that nothing would be lost. De- pend upon it that kindness and hu- manity lead to acute thinking aad en- 1arged mental powers, because they are right, and wtat is right s ingenious and intellectual.
 What AiIs the Sheep
 Want of liberty. Half century with at one time eleven hundred sheep in my charge, never gave me m ac- quaintance with any sheep that would cloy on any kind of roots like potatoes. l 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 half pint of corn and hay be- sides, and they will pay for it. Look at MT. 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 a flock of ewes, 340, 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 il ever so rough. They had $50 lambs and only one eve died, besides that, there was accidentally one drowned. So says writer in the Country Gentle. 3Han.
 Apple Borer.
 A correspondent thinks that the rem. edy frequently recommended of heap ing lime and ashes about the roots tc exclude the borer owes its efficacy, if il possesses any, to the necessary removal of the grass and weeds which grow about the tree and afford shelter to the insects when depositing their eggs, as uncultivated or weedy trees are al- ways most liable to be attacked. He adheres to the old remedy of digging out the insects with the point of knife when newly matched or punching them Ill the holes when of longer duration, and the preventive of encaslng the foot of the tree in tarred or sheathing pa per, according to the modes we have oc. casionany described.