Bradford opinion. [volume] (Bradford, Vt.) 1874-1881, 1876-04-15
FARM, GARDEN AND HOUSEHOLD.



To CLEAN OILcLorHs. Add to PIN
OF water enough -four to make IL about
"a thick as paste. Rub this over YOU
oilcloth, then rinse of with warm wa
tor. 1t does not take out the color, but
brightens the oilcloth.
To Cook HoMINy.-Take three cup
fuls of water to ono cupful OF hominy,
boil slowly for three quarters of al
hour; the longer 1t boils the better it is
then add half teacupful of sweet mill,
TO one cupful of hominy, then boil ten
minutes more; stir it frequently while
boiling.
FISH FRlrrERs. Take salt goldfish.
soak it over night. In tho morning
throw tho water off the fish. put on
fresh and set it on the range until it
comes to boil. DO not let il boil, Ms
that will harden it. Then pick it up
very fne, season with pepper, mace, and
perhaps little salt. Make batter of a
pint OF milk and three eggs, stir in the
fish and fry in small cakes. Any kind
of cold fish makes nice fritters.
GRAVY FOR HAsHEs. the bones
and cuttings from any crooked joint,
break them and put them into stew
pan add little pepper, salt and twelve
whole allspice, half head of celery and
q bunch OF sweet herbs, and simmer it
for about two hours with sufficient wa
ter to cover it. Out a small onion into
slices, fry it in piece of butter, and
boil it with the gravy for fifteen or
twenty minutes. Strain it into another
stewpan, with two tablespoonful of
walnut ketchup and q piece Of butter
rolled in -four; boil it up and it will be
ready for your meat.
SWEDISH JELLY.-Oover knuckle Of
veal with water, add small onion and q
carrot, and let it boil until the meat is
ready to fall Off the bone. Take the
meat and hash it fine and return it to
the liquor after it is strained, and give
it another boil, until it jellies. Add
salt. pepper, the juice and rind of
lemon cut fine, then pour into form.
Put it into cold place. 1t makes
nice dish for lunch or tea. If the
knuokle of veal is large use three quarts
of water, if small two quarts, and let it
boil slowly three or four hours, or until
it is reduced to about half the quantity
OF water put in.
TuRBoT A LA CREME~Boil either
bass or cod with plenty of salt; fake it,
removing all skin and bones; boil a
quart Of milk or cream in milk boiler;
while boiling, put in bunch Of parsley,
one onion, little celery; stir in three
tablespoonful of flour, mixed perfectly
smooth with little cold milk. When
boiled, take out the vegetables, add a
quarter of pound of butter to the
cream; butter deep dish; put in layer
of fish, then layer of sauce; continue
this until the dish is full, making the
final layer of the sauce; cover the top
with fine bread crumbs, and trife OF
grated cheese. if liked; bake half IN
hour.
Butter Making.
DIR. Ross, Toms River, N. j., says
that all winter long his butter has been
60 tired that it would not come at the
proper time. P. Newland, of st. LAW
renee county. N. Y, writes I have had
the same trouble in churning. But,
two years ago last fall, I determined to
give the cream warming. 1 put my
cream into a brass kettle of hot water
before churning, and warned it up to
seventy eight deg, stirring it while
warming. I then churned it about
fifteen minutes, when it changed from
cream to butter. AS soon as the change
took place put in ice or snow or cold
water, cooling it down to about sixty
deg, churnipg until it gathered, and
had splendid butter. l color the cream
with carrot juice.
= To this Mrs. Fl. w. G., of Oxford,
Conn.,, says Allow me to say to DIR.
Ross that, if he wants to make good
sweet butter and have it come quick, he
must scald the milk. He can discover
when il is scalded sufficiently by the
change in the odor arising from the
milk. It is better to strain before scald-
ing, as it clogs the strainer after. My
method is to place the pail in kettle OF
water, as there is no danger of burning,
and it requires less watching. Managed
in this way he will find his batter nearly
as sweet as grass butter, and it will come
IN few moments.
Cleansing the Scalp.
A teaspoonful of powdered borax, and
a tablespoonful of spirits of hartshorn,
dissolved in quart of soft water, and
applied to the head with soft sponge,
and then rubbed dry with towel, is an
excellent wash for cleansing the scalp.
Once week is often enough to use it.
If there is any vitality left in the hair
foilicles or roots, the following is said to
be very excellent wash for restoring
the hair: Scald black tea, two ounces,
with gallon of boiling water; then
strain, aud add three ounces of glycerine,
half IN ounce of tincture of cantharides,
and one quart of bay RIM. This may be
perfumed to suit the taste, and should
be we'll rubbed into the roots of the
hair, after warm glow has been pro-
duced upon the scalp by the brush.
The following is n very good pomatunl
One pound of castor oil, and four
ounces CT white wax, are melted to.
gether, and stir in while cooling two and
half drachms of oil of bergamot, half
drachm of oil of lavender, and ten or
twelve drops of essence royale.
Grape Rot.
I have lost all confidence in the state
ments of our scientific men, says a
farmer correspondent. I have seen
grapes grow where our scientific men
say they can't be grown. do not dis
approve of scientific investigation, but
l do disapprove OF stating as facts what
are merely suggestions. I have grapes
growing this year where you could not
pick handful of rotten grapes. I be-
lieve 1 can take any vine and make it
produce rotten grapes, or can make it
produce sound fruit, free from rot.
Close pinching is the main thing Keep
the foliage in check. The soil should be
well underdrained, as 1 don't think one
can grow fruit or vegetables with the
feet of the plants in water. The rot
this year is extensive, but on under
drained soil, where careful system of
close pinching has been followed, we
find the grapes nearly exempt, as COM
nare6 with those viOovor1 yyhara n Jif