Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1874-12-30

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but we were writing only of breeding
stock and farm poultry, Still, we really
think that fowl whose comb had beer
injured by freezing, or which had beer
dubbed to prevent the same, ought, il
superior in other respects, to win the
prize.
With farm poultry it is decidedly the
best plan, as much suffering and some
loss of LIE is thereby avoided. -Poalltry
Record.
Packing Roll Butter.
The following circular is from a pro
duce merchant In Montreal, and as the
directions are valuable we reprint it:
The season having arrived for roll
butter, I beg to offer the following
directions to my friends, which, if fully
complied with, viii enable them to real
ize the highest market quotations for
their butter, instead of the lowest, as is
most generally the case, which is not
the fault of the consignee. There is
nothing 80 unstable as badly packed
roll butter, but, on the contrary, if
packed nicely, it sells readily, and gen
orally from two to five cents more per
pound than the same quality packed
solid in firkins.
Use none but the very best barrels,
and be sure that they are not burnt or
dirty inside. The end you intend for
the head should turn down; then take
out the bottom head and cut piece of
fine white muslin, the size of the head,
and place it on the bottom of the head
of the barrel (Which will be the head
when opene1). Commence to pack
your finest and smallest rolls first, being
sure to pack each roll on it's smallest
end. Be careful and select rolls that
will pack snug, SO that there will be no
space for the rolls to shake about Con-
tinue packing In this way until the bar
rel is almost full, then shake the barrel
well, Ito settle the rolls) and thenfll it
as snug as possible. In packing the
last layer, pack the rolls on their ends
if possible, but if there is not room, it
will not matter if they are packed on
their sides, if they will pack snug and
fill the barrel full. The great object is
to have the rolls packed close and
tight. so that they will not shake about
and break.
Each roll must be wrapped in piece
of white muslin or cheese Gaping: be
sure and have it large enough to cover
the roll entirely. The muslin should
be soaked in strong brine before using,
and put on the roll wet. It is impossi-
BILE to send rolls to market in good order
without wrapping them in muslin; and
no matter what the muslin may cost, it
will more than pay the cost in the in
creased prices the rolls thus packed
Will bring, Before heading the barrel
up, pour on two quarts of strong pickle.
Cover the last layer with piece of mus
lin the same as you do on your head.
Nail up the barrel well. being sure to
drive three nails in each hoop. Then
turn the barrel over two or three times.
SO as to let the brine you have poured
work in between the rolls. Mark the
top In plain letters "rol BUTTER" also
the gross weight, tare of the barrel, and
address OF the party to whom you send
1t, and the initials of the shipper. Rolls
should be made in an oblong shape,
and not weigh over two to four pounds.
/ Household Hints.
DUNDEE PUDDING,-1 cup of sugar, !
cup OF butter, 2 eggs, 1 cup of new
milk, cups of flour, l teaspoonful of
cream tartar, teaspoonful of soda.
Mix we'll, and boil for 3 hours.
WHEN you wish to clean a lamp
chimney, hold linen cloth against one
end OF the chimney and place the other
end In your mouth breathe in it until
it is covered inside with moisture push
the cloth into the chimney with a
smooth, slender stick, and rub it around
until the moisture is absorbed: repeat
the process, and breathe on the outer
surface also; rub this with cloth until
dry, and you have clean, bright chin
ney. Soft newspaper will take the
placeof linen cloth.
WHY is boiled meat SO juicy and sa-
worry? Because the action of the fire,
hardening its surface, seals up the pores
through which the juices might escape.
It acts in the same way that the sudden
dip into boiling water does upon the
Joints of meat, but more effectually
To turn boiling meat never use fork
but tongs; a fork opens an escape fol-
the juice and wastes the best part Of
! the meat.
VERY RICH VANILLA Ice CREAM.
Yolks of IL eggs, l quart of cream,
pounds of sugar, butter size of an egg
stick of vanilla. Beat the eggs anl
sugar together until as light as possible
scald the cream, then remove it from
the fire and add the eggs and suga
slowly to it, stirring all the time; b.
sure to mix well; then add vanilla ant
butter. Put the mixture over the fir