Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1875-12-04
FARM. GARDEN AND HOUSEHOLD.
WOrk 20 be Done.

Ndkc4 NALhS % lLlht Iuty VIII not IfeeHe
and cause you great trouble and loss :;
10 bank up the house or pile some hem
lock boughs about it and thereby save
your potatoes and apples; to put in the
light OF glass that was broken last sum.
mer and nail strip of board over each
crack in the barn. and thereby save fod-
der and add to the comfort of your
stock; to Tx warm place for the hens
to roost away from the cattle, horses and
Dogs; to procure bedding for your
stock and hogs and increase your ma
nure pile by taking into the barn the
bushels of fallen leaves which are with
in easy reach; to clear the garden of the
old pea brush and bean poles, and get it
ready to pillow in the spring; to pick up
cord or two of old boards and sticks
which are kicking round the premises
and take them to the woodshed for
Eindling; to put the bars and gates in
position so the snow will not crush
them; to take down and prune the
grapevines; to mend the stable floor
and hunt up the tie-chains; to build a
rack to feed the sheep in; to see that the
drains to the cellar and barnyard are
clear and will not clog up and bother
when the cold weather comes; to build
Gf you have not barn CELLAR rough
shed over the manure pile; to get bit
of mortar and point up the cellar wall
where the rats and other causes have
made holes in the wall; to sort the
apples and get them down cellar before
they freeze; to hunt up and house all the
farming tools which you own; to put a
salt trough where it will be within daily
reach of all your stock; to sort the sheC n
and sell or skin the PETERS; to patch
the shed roof where the shingles are off
to mako the corn barn rat-proof to
make few good meal and feed boxes;
to build high fence on the north and
west sides of the barnyard, if it is an ex-
posed one, and do just about hundred
other similar things which need to be
done before winter sets in. If your Gel.
lar does not freeze, put your apples in
the coolest and ARREST part of it-they
will keep much longer warm, damp
cellars are fatal to fruit. Don't under.
take to winter hundred sheep in one
pen; they will do much better in three
or four focks. Put those of nearly the
same age, size and strength together.
Household Hints. H~
JAKs.-To clean the insides of lars
fill them with water, stir in a spoonful
or more OF pearl-ash; empty them in al
hour, and if not clean fill them again
AID let them stand several hours. Fol
large-sized jars I've is excellent.
FRIED AUGMENTATION frying, take
small mackerel, as fresh as possible
Wash them, dry them in clean cloth
and score them deeply in the back, max
ing several deep cuts. Season then
with little salt and pepper. Go ovel
them with beaten egg, and then cove
them thickly with grated bread crumbs
Fry them in boiling lard and dish then
hot.
BRoI1ED IAoKBREn. Split you
mackerel, remove the bone, and cut of
the heads and tails. Dredge them OF
both sides with -four, and sprinkle tn,
inside with black pepper and it'll
salt. Have your gridiron very hot, owe
clear fire, and grease the bars will
lard, or chalk them to prevent the fist
from sticking. Broil them we'll on boil
sides, and when they are done, and yer,
hot, lay some bits of fresh butter upol
them. Cover to keep them warm, an,
send them to table as soon as possible
For sauce, cold butter is all that is nee
essary, but you may mix with i choppe,
parsley, or minced fennel.
EGG SAUcE.-Boil four eggs fror
eight to twelve minutes. Then Law ther
In a pan of fresh water, and let ther
remain till quite cold. Peel off th
shells, and take out the eggs. Chop tn
yolks and whites separately; mix ther
lightly into half pint of melted fres
butter, made in the proportion of
quarter of a pound of butter to tw
large tablespoonfuls of -four, and fou
OF milk and hot water. Add some DOW
dered mace, or nutmeg. Egg sauce
eaten with boiled fish and poultry. Ii
stead OF milk or water, you can use fc
melted butter, some Of the water
which chicken or turkey was boiled, c
some veal gravy. $3.50.
STEwED Goldfish. fine fres
cod, and cut into slices an inch thicl
separate from the bones. Lay the piece
OF fish in the bottom of stewpan; Sc.
son them with grated nutmeg; half
dozen blades Of mace; a half-spoonfu
OF cayenne pepper, and a small sauce
full OF chopped celery; or bunch {
sweet herbs tied together. Add PHI
Of oyster liquor, and the juice Of
lemon. Cover it close, and let it ste
gently till the fish is almost done, shall
ing the pan frequently. Then take
piece Of fresh butter the size of an eg,
roll it in flour, and add it to the stey
Also, put in two dozen fine large oy
ters, with what liquor there is abo,
them. Cover it again; quicken the fl
little, and let the whole continue
stew five minutes longer. Before yc
send it to table, remove the bunch