The Rutland daily globe. [volume] (Rutland, Vt.) 1873-1877, 1874-11-04

the great secret Of success is to have the
eggs very fresh, the butter quite boiling in
the pan, and an equal heat over the bot
tom of it. Another very tasty way of serv-
ing eggs for breakfast is as follows
Prepare as many little cases ofstrong paper
(ramequin cases do beautifully as you have
eggs, we'll butter the sides and bottom Of
each sprinkle with finely chopped herbs.
Put small piece of butter in dish that
will conveniently hold the cases-asa shall
low pie dish-arrange them in 1t, break an
egg into each, pepper and salt them, then
cover each egg with bread crumbs mixed
with grated Parmesan cheese; cook them
gently in a slow oven till the eggs are nicely
set, and serve in the dish very hot; a nap
kin may be neatly pinned round the dish.
Hard boiled eggs, cut in half, the yolks re-
moved and well mixed with butter and an
chovy paste, are also very nice. The whites
should be refilled with the mixture, also the
outsides must be covered with iii they are
then egged, bread crumbed, and tried a nice
brown. Care must be taken to preserve the
shape of the half pieces of egg, or the APP
pearance of the dish Will be spoiled; they
may be served on toast or not, as prefer
red.
RocKERY.
A Rockery pretty enough TO be as much
of an ornament anywhere as more expen-
sive one would be, can be made By the girls
and boys of any country home, without the
expense of hiring a stone mason The incest
looking bowlder stones must be selected
QUARRY stones are not pretty in the rough,)
and laid on the ground in circle about as
large as a cart-wheel; fill in the central
space with mold, packing it well under the
edges of the stones, and settling them down;
when this wall is built up about two feet
high, and filled up level with mold, set
smaller circle about foot in fill in and
build up as high as the other; in the center
of this last circle, a nice looking jar may be
sunk half its depth, or little circle built up
of the smallest and most daintiy colored
stones. Care should be taken in the whole
arrangement that brown or vermilion col
ored stones be put in contrast with mottled
or lighter colored ones. When laying the
walls, have ready quantities of myrtle,
basket geranium, ferns, or any plants de-
signed to grow the walls these can be
pressed into every lite notch, and between
the stones. Now fill up the open spaces
with the prettest, sweetest specimens that
can be found ia the woods or garden-vio-
lets, trllium, Star of Bethlehem, ferns,
sweet alyssum, mignonette, pansies and
daisies. In the center put some stately
blooming plant that will wave its banners
| all the summer through. If the little folks
will remember to water their rockery every
evening, and in hot weather in the morn
ings, too. they will find that the admiration
it attracts from visitors and passers by
would alone sufficiently repay their trouble,
and, being so well drained, they will find it
in the fall an excellent place to tuck in
drops, crocuses and other bulbs for
early spring blossoming -New England
Farmer.
ROSES ALL TIE YEAR ROUND
1t is easy to adorn each month of the year
with some form of floral beauty, and in this
way to girdle the season round with flowers
enough and to spare. Still, roses all the
year round continue the exception rather
than the rule. Only in garden here and
there is this feat of cultural skill attempted,
and in comparatively few is it actually ac-
complished. Many succeed in making roses
almost as common, and even more lovely:
by contrast at least, in March than they are
in June But there is dreary blank from
November to February in most gardens,
hardly lighted up by one solitary rosebud,
and how few can say, even in the highest
ranks, my room has not been roseless for
dozen or more years" Is it possible to
have an unbroken succession of roses? No
doubt it is; for what one has done, others
may accomplish. But what of the expense
and appliances, number and character of
houses, plants. etc., needed? Nothing to be
alarmed at. Of course, space, plants and
certain convenences are requisite, and, il
one could command rosary under glass,
properly warmed, the supply of roses all the
year round would be made easy. But with
out that, and with moderate supply of,
say, fifty, of one hundrnd or two hundred
plants in pots, the year may be wreathed
round with roses. For the purpose of an
uninterrupted supply no varieties are so
useful as tea-roses, and few of the supe-
rior varieties of noisetts on back wall OF
greenhouse, conservatory, glass corridor,
or case, are invaluable tor producing fine
flowers when they are most wanted.-Gar.
den Monthly.
HOW TO HAVE GOOD CIDER.
The careless, shiftess way we have OF
making cider and spelling it at the same
time is sin-as if cider were good only
for vinegar, and as if vinegar would be good
enough, no matter how poor the cider! We
shake our trees, gather the sour apples (i
many cases) into heaps, let half of them
become rotte a, take them off to the cider
mill, dump them into the common heap, and
take the so-called sweet cider which the
pressman allows us-so many gallons to the
bushel. The apples are ground, and, if ne
water be added directly to the mash, the
straw with which the cheese is laid up il
dripping wet with water, and Of course the
cider is diluted by just so much. Water IL
of course added, if the cider will bear it
Such cider is poor stuff, anyhow. 1t tastes
of rottenness when "sweet," has harsl
flavor when at its best, sours before it ha!
done sparkling. and is ''hard"-that is vine
gar, or vinegary, before February. Try
this way: Select sound-that is, not rotter
apples. Bruises are no disadvantage, per
haps the contrary. They may be boil
sweet and sour, and the more substantial
the apples the better the quality of the cider
Insist upon cleanliness at the mill. Grin'
the apples and let the mash stand SOM
hours before pressing, stirring it to get color
and when one cheese is in press have anoth
or ground and waiting. Use no water t.
wet the straw, but moisten it with swee
cider; it requires but little. Run the eide
or unjust" directly into clean, sweet whisk.
barrels. If there is the least smell of mus
, tiness the barrels should be purified b.
burning sulphur in them. If they hav
/ held either cider or vinegar before, wasl
, them out thoroughly with soda, letting ther
, stand for some time with water in them
l rendered alkaline by soda, and swash
round in them frequently, so as to remov
5 the vinegar from every part. Cary ther
t home full and place them in the coolest
, place available. Then draw out, perhaps
b. two gallons, to allow space for the efiol
a vescencc to work off without overfowin
during the active fermentation. -Rnre
New Yorker.