Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1875-11-20
FARM, GARDEN AND HOUSEHOLD.
Kitchen GsRrtlen.

Kitchen Garden.
Many Of the directions given under
this head last month, will be equally ap-
plicable now. Plow any grass land
which is to be used for garden purposes,
as spring plowed land seldom gives
good returns.
6 Asparagus if not yet MANFRED, should
not be neglected until later, else there is
danger of freezing. Cut off the tops
and burn, to destroy the seeds.
Prepare cold frames and have them in
readiness at once, for fear of sudden
freezing. Cabbages and other half
hardy plants may be kept over winter in
safety in them, and also any seeds which
do not like much moisture during the
winter.
The best plan for storing cabbages is
to lay down two rails four to six inches
apart, and then place the cabbages head
downwards ON them, leaving the roots
exposed then turn a furrow towards
them on each side, and by the aid of the
spade cover the head with four to six
inches of earth select dry place
where water does not stand.
Store celery in trenches foot wide,
and as deep as the height of the stalks
place the plants together without any
earth between them, and cover with
straw and boards, increasing the thick
ness of the covering as the cold in
creases.
Spinach will winter better if the bed
is covered with few leaves, or a slight
covering of hay just before the ground
freezes solid.
A small bed of lettuce planted in some
sheltered spot and slightly covered, will
give an early crop next spring.
Roots may be preserved in root cellars
where one is fortunate enough to have
one, or in pits in the open ground.
Parsnips and satisfy, if desired may be
left in the ground until spring.
Clear up potato tops, melon vines,
and the like, and burn the late weeds be-
fore any seeds have time to ripen ; when
left until spring, most persons are too
busy to burn them, but rake them into
the fence corners, where they serve as
nursery for every foul weed.-Agri-
cultariSt. .......... ......
,.s@ Domestic Hints.
DIR. Hall thinks the best and heartiest
meal of the day should be eaten in the
morning, and he adds: "With good
substantial breakfast no great amount of
food will be required during the remain
der of the day." From our own ex-
perience we should say that few persons
eat as heartily in the morning as later in
the day, and notably, the English, who
are heavy feeders, consume light
breakfast. We fear the doctors theory
does not conform to general practice.
The american Grocer says: The
useless labor of washing half dozen
garments, where one or two are all that
warmth or looks demand, make large
sum when you take it from all the weeks
and years of growing family's life
a sum of money and strength which hard
working parents can badly afford to
waste.
An old, reliable washerwoman says
that the way she has retained her custe-
mers is by exercising great care and using
the following preparation: Take two
ounces of fine white gum arabic powder,
put it in pitcher and pour on pint Or
more of water, and then, having cover
ed it, let it stand all night. In the
morning pour it carefully from the dregs
into clean bottle, cork, and keep it for
use. A teaspoonful of gum water stir
ed in apint of starch, made in the usual
way, will giyeto lawns, white orprinted, g
look of newness, when nothing else can
restore them, after they have been
washed.
When pure, lard has scarcely any taste
or smell it should be of pure white,
not too opaque, firm but not hard. Il
when it is melted it sputters. it is a sign
that water has been added to it wher
prepared. No deposit remains after il
has been secoLd time melted. ANY
opaque bodies which float in it, or sinh
to the bottom, are authorizations of foul
or starch.
Simple Fruit Dryer.
For drying fruit and vegetables il
considerable quantities, says the Amaeri
can Agricultau'iSt, regular dryer, OF
drying house is necessary, but those
who have no regular apparatus can dry
quite large supply by using the heal
from the stove when that is not other
wise occupied. An open oven, or the
warm closet with which the better stoves
are furnished, may be turned to good
account, and by the use Of frame the
drying capacity of stove may be great
ly increased The size of the frame vii
be governed by that of the stove, per
haps about four feet square will NEE
most cases; it should be of one and one
half inch stuff the legs four feet long
or sufficient to lift the frame we'll abov,
the stove, and so arranged that they ma.
be folded up and put away when out o
use. The frame may be covered b,
AL, A.