Bradford opinion. [volume] (Bradford, Vt.) 1874-1881, 1876-04-08
FARM, GARDEN AND HOUSEHOLD,


eupful OF milk or water, ono teaspoon
Ml allspice, cloves, and cinnamon mix
cd, three cupfuls OF flour; mix well and
steam three hours.
CHOCOLATE CREAM.-To ono quart Of
scalded milk add five tablespoonfuls of
grated chocolate, three tablespoonfuls
of maizena or corn starch, ono cupful
sugar, ono cupful milk; 10 be eaten the
same ms boiled custard.
ENGLISH MUFFINs.-To orc quart Of
milk and water Qukewarm) add the
whites Of three eggs, well beaten, tTo
tnblespoOnfuls of brewers yeast, no
salt, and as much flour az will make it
very thin batter. Lot it lie before the
fire for an hour to rise. Ii too thin,
add moro -four. Make into small cakes
aud bake on tho griddle.
A WELSH RAREBIr FOR FoUR,-
One pound soft American cheese cut in
small pieces. Stir in saucepan over
strong fire or alcohol lamp; add lump
of butter and dash Of pepper; the
cheese 10 be stirred until entirely free
from Jumps and in a liquid state. Then
serve hot on dry toast.
TO MAKE WELDING CAKE.-One
pound of butter, ono pound OF sugar,
nine eggs, one pound of flour, three
pounds Of clean currants, two pounds
OF stoned raisins, from onehalf to three
quarters pound of citron, one grated
nutmeg, some mace and cinnamon. Rub
the butter and sugar together; when
light, add first the yolks then the whites
OF the eggs--the yolks and whites OF
the eggs to be beaten separately-then
put in nearly all your -four, keeping out
just enough to dust your raisins and &C.
ment them; cut your citron in slices
such as you like, and put in as you put
the cake in the pan; after mixing your
fruit in tho cake grease four-quart pan
carefully, line it with clean straw paper,
little grease (butter) on the paper;
put your cake in and bake, in not too
quick IN oven, for it burns easily. After
it is baked take it out of the pan, paper |
and all, and let it cool. The next day,
to keep it fresh and moist, put it back |
in the pan, or tin coke box and keep
it tightly covered.
Whit Constitutes a Good Fertilizer.
No ordinary cultivated plant can thrive
without II sufficient supply of each Of
number OF substances needed for its |
food. With an abundance of all of these,
in forms in which the plant can use them,
and with other circumstances favorable, |
the plant will flourish and the yield |
will be large. But if the available sup
ply of any one of them be too small,
a light yield is inevitable. Every ordi
nary soil contains all of the ingredients
OF plant food. In "worn out soils the
available supply of one or more of these
is generally insufficient.
Fertilizers supply the plant with food
which the soil lacks. Barnyard manure
not only does this, but also improvesthe
soil as living place for plants. Lime
and plaster (sulphate of lime) are neces-
saly ns plant food, but, as fertilizers,
they are chiefly valuable in rendering
Other plant food available to crops. The
Ingredients of plant food generally most
lacking in our cultivated soils nre nitro
gen, phosphoric acid, and potash. The
usefulness of guanos, superphosphates,
bone manure, poudrettes, potash salts,
and other similar fertilizers, depends
mainly upon these ingredients. Such
fertilizers are generally more or less val
nablo ill proportion as they contain
larger or smaller percentages of nitro
gen, phosphoric acid, and potash, and
"a these are in form more or less avail
able to the plant. If all the other con-
ditions for profitable crop of corn or
turnips arc fulfilled in soil, except that
phosphoric acid is deficient, the phos-
phoric acid must be supplied. This may
be done with bone, which contains
large percentage of phosphoric acid COM
hined with lime as phosphate of lime.'
Manurcfor Grass.
No crop gets less attention than grass.
II manfred at all, it is only accidentally
with some other crop-ready for itself
alone. Corn, wheat, and barley get the
manure, and when seeded, the young
clover takes what is left. After this, ii
the field be pasture, the droppings of
animals left in Jumps over the field are
all the land gets till plowed again. This
is considered improving the soil i; and it
is No matter how mismanaged, clover
is {. benefit, and whatever else he may
do, the farmer who sows and grows
clover is making his farm better. What,
then, might not the result be, if the
zane care were taken of the clover field
rs of other crops4 1t does not need
cultivating !; the long, deep reaching
roots mellow and pulverize the soil ~
nothing else can. If the clover grows
thriftily, the top acts as a mulch, shad
lug the ground and keeping it moist. A
crop OF two tons or moro of clover,
whether plowed under or cut for hay,
can hardly fail to leave the soil better
than it was before. 1t should be the
farmers aim to grow the largest posi-
BILE crops of clover. A slight dressing
of gypsum-one hundred pounds per
acre in early spring-often produces
wonderful results. But if farmer has
q little well-rotted manure, the scrapings
of barnyards, fall is the time to apply it.
Clover is often injured by freezing and
thawing in winter, and very slight COW
ering of manure will afford great deal
of protection. Rich earth from the cor
ner of the fences is we'll worth drawing a
short distance on young clover, provid
ed the ground is hard and firm. If the
field is not to be moved next season.
coarse manure can be used.-C0untry
Gentleman.
Root Grating.
find no difficulty in root grating
stone fruits, says correspondent. of the
Prairie Farmer For the peach, plum
and apricot I use the wild plum for
stock. I take up the Seeding plums in
the autumn, being careful to break off as
few of the small fbrous roots as posi-
BILE. put them in cool cellar, packed
in earth, and leavo thom there until I