Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1876-08-19
FARM, GARDEN AND HOUSEHOLD


ago DR.. Sylvester, of Lyons, Wayne
county, N. Y, told the American far
mers' club how he saved the fruit of a
valuable orchard by keewing smolder-
ing fires near the trees. In France and
Germany the production of clouds of
smoke is a common appliance against
frost. A plan recommended and said to
be perfectly successful, which has gone
the rounds in various scientific journals,
consists in mixing gas tar, sawdust and
old straw, and piling up this mixture in
large heaps in the vineyards or orchards
to be protected. This mixture remains
infammable III spite of all kinds of
weather for more than fortnight.
When desired Tor use small heaps are
made from these large ones, say about
two feet in diameter, and distributed in
and around the orchard. Once lighted
they burn several hours, producing
dense smoke. The cloud thus raised
about the vines or trees considerably de-
creases the radiation from the ground,
and therefore prevents frost, which is
most liable toward morning during the
spring nights, when it does its greatest
harm to the swelling buds.
ing plant and fowerpots
Place piece of perforated metal over
the holes beneath the drainage material
used. To kill them, water as hot as can
be endured by the hand is advised; it
kills them at once and does not injure
the roots OF the plants. Indeed, the
use of water quite warm to the hand
for plants is fast coming to be com
mon practice. The contents of the
teapot are also etficacious in plant
growth.
What will clear house plants from
lice 2
A few drops of carbolic acid in pint
of water.
Which is the simplest method of re-
moving warts from COWS teats ?
Mix three-quarters of an ounce of
nitric acid, one-quarter of all ounce OF
muriatic acid and one scruple of am
monia together; apply it by dropping it
from sharp stick, one drop at a time,
on each wart until enough has dropped
ON to penetrate them.
When selecting fowls for eggs alone,
what rules are givenS
When buying fowls for producing eggs
only, choose when you can, Of course,
the non settlers; but if you must use the
common fowls, select those OF medium
size, with dark colored beaks, clean,
close feathers, and bright red combs.
Avoid all fowls having light, yellow
bills, paleness about the eyes, and ruff1ed
necks, that walk about in clumsy,
jerky fashion, as they will almost inva-
riably prove sickly, and will lay hardly
eggs enough to pay for their keeping.
Avoid also an extra large fowl, and an
uncommonly small one. Fowls with
darkish beaks are usually good layers,
because they are always healthy.
Domestic Recipes.
A NEW WAY TO PREPARE CURRANr
JEn1Y.-A recipe for making superior
jelly without heat is given in Partisan
journal of chemistry, which may be
worth trying by some of our readers.
The currants are to be washed and
squeezed in the usual way, and the
juice placed in stone or earthen YES
sci, and set away in cool place in the
cellar. In about twenty-four hours a
considerable amount of froth will cover
the surface, produced by fermentation,
and this must be removed, and the whole
strained again through the jelly bag,
then weighed, and an equal weight of
powdered white sugar is to be added.
This is to be stirred constantly until en-
tirely dissolved, and then put into jars,
} tied up tightly, and set away. At the
end of another twenty four hours per
fectly transparent jelly of the most salts
factory flavor will be formed, which will
keep as long as if it had been cooked.
To DRESS RAW TOMATOES. Sew per.
sons take the little trouble it requires to
make this common dish palatable. In
the first place, carefully remove the
Feelings, either after scalding the fruit
or with knife if time does not allow OF
their becoming perfectly cold before
being used. Only perfectly ripe toma
: toes should ever be eaten raw. Slice
thin, and sprinkle generously with salt
! more sparingly with black pepper, and
} to dish holding one quart add light
tablespoonful of sugar to give piquant
zest to the whole. Lastly add gill o.
best cider vinegar although, if yor
: would have dish yet better suited tc
. please an epicurean palate, you may ado
9 a teaspoonful of made mustard and two
tablespoonfuls of rich sweet cream.
WATERMELON RIND PREsERvE.-Part
3 off the outside green rind, and lay i
/, in cold water for four hours; then
: change the water, and put it on to boil
There should be enough of this fresl
,, water to cover the fruit we'll. AS soo1
as it has boiled five minutes, take it off
d and put the rind in ginger tea, where i
must remain all night. The next morn
a ing put it on in fresh ginger tea, and le
it boil until yon can run straw through
l the pieces. Take the rind out of tht
r tea and cut it into small pieces an incl
or two in length. Add the juice ant
4 rind of four lemons, and some SLICED
white race ginger for one large melon
Put one pound of sugar to one pound
!, of fruit, and boil them together for on,
: hour. The lemon peel should be Gu
= thin, and boiled with the rind in ginge
tea. Carefully remove the seeds from
the slices of lemon, lest bitter taste b.
!, impaired to the preserve.
- Fruit Garden.
) Raspberries that have done bearing
!, should have the old fruiting canes Gu
q out and burned; leave but three or fou
Of the new esass, which should hs ga