Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1875-11-27
FARM. GARDEN AND HOUSEHOLD
Luncheon or supper Recipes.


tablespoonful brewers yeast, one-half
cup sugar, little salt and nutmeg.
Stand over night till very light, and fry
in boiling lard. Tea and chocolate.
STEAMED ToAsT.-Corn bread, three
cups meal, one cup -four, one table,
spoonful butter, do. sugar, one table
spoonful soda, one quart buttermilk, or
sour milk, two eggs.
KRINeLEs. Beat well yolks of eight
and whites of two eggs, mix with four
ounces butter, warmed, one pound -four,
and four ounces sugar to paste. Roll
into thick biscuits, and bake on tin
plates. .. ......
ALMOND CAKE.-Two ounces blanched
bitter almonds, pounded fine, seven
ounces -four, sifted and dried; ten eggs,
one pound loaf sugar, powdered and
sifted, and wineglass of rose water.
Brown B1sCUIT.-Three quarts Ora
ham flour, put into one of milk and
water, with tablespoonful of butter, a
teaspoonful of soda, and little salt.
Cur CAKE.-Four eggs, four cups
flour, three cups powdered sugar, one
cup butter, one cup milk, one glass
white wine, spices, and teaspoonful
soda.
GINGER CUP CAKE.-Five eggs, two
teacups molasses, two do. brown sugar
rolled fine, two do. butter, one cup
milk, five cups -four, one-half cup pow
dered allspice and cloves, one-half cup
ginger, one-half teaspoonful soda melted
in vinegar.
CoLD HAM CAKE.-Take ham that
may be getting dry, pound finely, with
the fat, in mortar, season with pepper
and mixed spice; add clarified butter
sufficient to moisten, and place one-half
hour in the oven. Put the mold in
warm water few minutes, that it may
turn out we'll.
APPLE JELLY.-Pour one quart of
apple Juice on one pound fresh apples
pared and cored, simmer till well
broken, strain off the juice, and let it
stand till cold. Then add two ounces
isinglass, nine ounces sugar, two lemons,
rind and juice, and whites and shells Of
eight eggs. Let it boil a quarter of an
hour, strain, and put in q mold.
Hot GINGERBREAD.-One pint mo-
lasses, do. sour milk, two-thirds of cup
of butter, one spoonful ginger, and a
little salt. Mix thick as CAKE House.
keeper.
Success in Composing Manures.
Royal Smith, Millington, Mass, de-
scribes in the NeaO England Farmer q
successful method of making good ma
nure at small cost. II was composed of
about two cords of good, green COW
dung, made in the stable, under cover,
mingled with ten bushels of plaster and
five bushels of SALT The heap was cut
over carefully four times during the
summer, the Jumps carefully beat out,
and the whole thoroughly intermingled
and the last time it was cut over two
bundled and fifty pounds of German
potash, said to contain sixty per cent. of
sulphate of potash, was also mingled
with it,
The experiment has proved very sue
cessful with me. 1 used 17U bushels of
it last fall at the rate of bushel to the
square rod, spread from the cart with
my shovel, on a moving field com
posed of a stiff, moist, sandy loan, but
which had been underdrained and had
borne good crops of grass for several
years, but needed top dressing. Its
effect on this land was very gratifying
and satisfactory, the small amount useG
producing as good results as heavy
top dressing of good compost, and the
surface, now the crop of grass is mowr
off, presents thick mat of grass thai
looks green and vigorous and very
promising for a good crop of rowen,
which is more than I can say of m,
other top dressed mowings just now.
An Acre of Ground.
An exchange, speaking of the posi-
bllitles OF an acre of ground, says: w
know that two hundred bushels of corr
were once grown on one acre, and tina
five bales of cotton have been made o.
the same area of soil, but we do no
know that the limits of production wer
reached in either case. We should tr
to find out not merely how much of an
given crop can be produced on an acr
of ground, but how cheaply it can b
grown. A big crop may not, in all cases
be profitable one. 1t may cost to
much to make it. The greatest yiel
with the smallest possible outlay of cap
tai and labor is what we must aim a.
AS we have said beforehand we wish t
impress the truth on the readers min
our farmers are often poor, not s
much because their crops are small-an
small they are compared with what the
might be-as because it costs too muc
to make them. We must learn to maxi
larger crops with less labor.
Trying the Experiment.