Knoxville journal. [volume] (Knoxville, Iowa) 1874-1986, 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 a 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 ot
HortscsLtuve 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
blanchiDg perfectly. 1t is better, he
thinks, than soil, not being so liable to
cause the stalks to rot, and is good pro-
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 80 that more of the soluble sub
stances of vegetables 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 it's
weight of salt is much better adapted for
boiling vegetables than clear water
A good cow costs but a trife, if any,
more to feed and keep than poor one.
The difference in the value of their prod
net should be credited to her as so much
interest on her estimated valuation. To
illustrate: If cow simply yielded
enough TO pay her way and nothing more
she Is worth only what she would bring
from the butcher. If another yields
net profit of twenty dollars year more
than her keeping she is as good as 5000 at
interest. Still farmers are sometimes so
negligent of their own interest as to sell
their best cows for a mere trifie
more than oAe 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-
pressed in the couplet: "Beef poor
COW ever. sell good one never"
In dressing game to broil, particular
w 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 a damp
towel, as the flavor of these birds is so
delicate as not to admit of taking any of
il 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
and the bird turned fredu9}rlght at first,
Gear the outside, thereby retaining Tie
;uices. Have ready a dish of nnalt~a r..
Ter. seasoned with pepper, INTO whlcl
,he bird should be occasionally dipped
and returned to the gridiron. When
done serve upon toast. A little SAT- De-
fore cooking helps to retain the naVor,
I'd II is we'll to cut a small piece OF
bread IlsC Ial sv oav~ah 20 put in the
bird to take the place of filing. Snlpe
and plover are delicious roasted; when
this is done they should be nicely
cleaned, but not stuffed. Lay in rows IN
dripping pan and haste well with but
ter.t they will soon begin to brown, when
YOU should have round OF bread cut for
each bird, toast and butter; lay in the
dripping pan, a bird upon each, to re-
main until done; then pour melted butter
seasoned with pepper, over the whole