The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1875-02-04
HOME, FARM AND GARDEN.

ANY kind of small fish may be pre-
pared In the following manner: After
being well washed and wiped it is put
in pan with little butter and sprinkled
over with pepper, salt and crumbs of
bread scraped from crusty loaf, with an
onion chopped small and fried In the oven
twenty minutes to half an hour.
The editor of the London Journal Qf
Horttcu,ture says sawdust is good thing
for earthing celery, placing it between
the rows and around the plants, after the
leaves and stalks have been brought
together, pressing the sawdust about
them, SO as to lie compact and insure
blanching perfectly. It is better, he
thinks, than soil, not being so liable to
cause the stalks to rot, and is good pre-
lection against frost.
Vegetables which are boiled in clear
water are quite different in taste and
smell, and particularly in their degree of
tenderness, from what they are when
cooked in water with salt. This may be
especially remarked in the case of onions,
which when cooked in pure, distilled
water are comparatively tasteless and
odorless, but which when cooked in salt
ed water possess quite different, some
what sugary flavor and decided onion
smell. The reason of the difference is
that salt diminishes the solvent qualities
of water so that more of the soluble sub
stances ofvegetables are retained through
cooking them in salt water. Vegetables
are also rendered more tender by
the salt and their proper TASTE is often
improved. Water containing 1-423 of its
weight of salt il much better adapted for
boiling vegetables than clear water.
"A good COW costs but trifle, if any,
more to feed and keep than poor one.
The difference in the value of their prod
interest on her estimated valuation. To
enough to pay her way and nothing more
from the butcher. II another yields
than her keeping she is as good as $500 at
negligent of their own interest as to sell
more than one that is nearly worth
less. This is not as it should be, and
so long as the practice is contin-
ued the stock Of the country will
deteriorate. A good sentiment is ex-
COW ever, sell good one never"
: I'm dressing game to broil, particular
" small birds, leave the back Of the head
and one foot on, as it gives them better
appearance upon the table. Never wash
them with water, but wipe with damp
towel, as the flavor of these birds is so
delicate a. not to admit of taking any of
it from them by washing. Woodcock,
snipe, quail, rail, partridge and prairie
chicken are always better broiled than
when Cooked in any other way. Never
split open any of these birds unless par
fridge or prairie-chicken, and then only
through the back. The Goals over which
you broil should be quite bright at first,
and the bird turned frequently, so as to
scar the outside, thereby retaining the
juices. Have ready dish of melted but
ter, seasoned with pepper, into which
the bird should be occasionally dipped
and returned to the gridiron. When
done serve upon toast. A little salt be-
fore cooking helps to retain the flavor,
and it is we'll to cut small piece of
bread just large enough to put in the
bird to take the place of filling. Snipe
and plover are delicious roasted; when
this is done they should be nicely
cleaned, but not stuffed. Lay in rows in
a dripping pan and haste well with but
ter they will soon begin 10 brown, when
you should have round of bread cut for
each bird, toast and butter; lay in the
dripping pan, bird upon each, to re-
main until done; then pour melted butter,
seasoned with pepper, over the whole.