Bradford opinion. [volume] (Bradford, Vt.) 1874-1881, 1876-11-25
FARM, GARDEN AND HOUSEHOLD.

do cattle most need saltf

give salt during the winter season, whel
there ia bat little work, and then neglec
II W the busy time advances. Bal
should be kept in some convenient place
under cover. where the cattle can alway'
have access to it. They will take 1t only
AZ they need it.
When should parsnips intended foI
feeding purposes DO duga
They can be left In the ground unit
spring; dig them whenever needed
Frost does them no harm. The parsnil
has many valuable qualities. Hogs and
cattle iatten quickly when feed upon
this root, and the meat is considered Of
Ane flavor. Mich cows fed on parsnipt
are said to give famous yield OF rich
colored milk.
What kind Of soil does the parsnip
require9
4 soil that will suit thebeet will satisfy
the parsnip.
Which is considered the best feed,
beets or parsnipsf
Wick says, Ia one Of his catalogues,
that for feeding cattle no root is su.
perior to the parsnip.
What is the remedy for moths among
beesf
A strong hive is never taken by moths,
for the reason that tho bees occupy all
the room in the hive, and their constant
moving over every part OF it prevents
the moth from depositing the egg. On
the contrary, if the hive is large and the
colony small moths ore sure to be found
in the vacant places. The remedy is to
use q smaller hive.
When should rye be sown on wheat
stubble for spring pasture for stock
As early in the autumn as practicable;
about two bushels Of seed per acre.
When should the stock DO turned on
Keep cattle off until the ground is
hard and dry. The fresh green food is
excellent for sheep.
How long before the corn is planted
should rye be plowed underi
Turn under fresh before planting
time; the green crop will rot quickly.
Is there any reliance to DO placed on
the milk mirror Is sign OF good
mixer?
Guenonhnd some others who are CON-
sidered authority on sach matters say
that the quantity, and to some extent
the quality, OF the milk depends on the
width and shape oY the milk mirror.
II it extends out we'll on each side, over
the thigh and upward to the vulva, the
COW has q promising mirror.
Domestic Helps.
New WAY TO BAKE APPhEs.-Take
sour apples, dig ont the cores, place the
apples in deep dish or tin, fill the cavi.
ties where the core comes out with
sugar, pour cup of hot water in the
tin, bake in quick oven, and you will
have beautiful and palatable dish.
MoLAssEs CANDY.-One cupful mo-
lasses, one cupful sugar, one teaspoon.
full vinegar, piece OF butter size of an
egg; boil, but do not stir until it hardens
when dropped in cold water; then stir in
q teaspoonful Of soda and pour on but |
tered tins. When cool, pull and cut in
sticks.
To OHoP PARSLEY PRoPEnLY.-Pick
and wash the parsley, sponge the water |
of, slice it first and chop very fine on |
smooth table with sharp knife; then
put it in tho corner of clean kitchen
towel, let little cold water run over it,
press all the water out and put it on o
plate to use when wanted.
TApIocA PUDDING. two ounces
OF tapioca and boil it in half O pint of
water until it begins to melt, then add
half pint of milk by degrees, and boil
until the tapioca becomes very thick;
add we'll beaten egg, sugar, and flavor
ing to taste, and bake gently for three
quarters of al hour. This preparation
OF tapioca is superior to any other, is
nourishing, and suitable for delicate
children.
To MAKE POTATO CAKEs.-Prepare a
sufficient quantity Of thick mashed po-
tatoes lightly buttered and passed
through colander; add the yolks of
four eggs, mingle well, and cook three
minutes longer; put the whole in dish
and let cool; when wanted roll them
down on q Toured table, give them the
size and shape of goldfish balls, dip them
in beaten eggs, then in yellow meal
flour; fry them III hot lard; see that they
are OF a clear yellow color, and serve
them on II folded napkin.
Poor MANS PUDDING six
ounces of rice very clean, add four
ounces of sugar, three pints Of rich
milk, one ounce OF butter and q small
tea spoonful of salt. After it has been
in the oven ten minutes stir it well.
Bake slowly FOR two hours or more, and
take it from the oven the moment it is
done. If on tipping the dish the rice
and milk move together, it is sufficiently
cooked. If not sufficiently cooked, the
milk runs from the rice. II too much
cooked, neither moves. Every grain of
rice should be perfect, surrounded and
barely held together by rich creamy
substance. This is most delicious
pu lding if properly baked, otherwise it
is reall7 unit to serve. When nearly
done, draw the pudding to the front and
leave the door open. To be eaten cold,
alone, or with sugar and cream.
Loose or Solid Land for Wheat.
Mr.. Mechi, writing at some length on
this subject, says whenever he has had
rolled and solidifiel the wheat land,
either before or after drilling, the crop
has yielded we'll, especially on the light
land before sailing, at the rate OF six or
wa |
the land. The late Mr.. Piper, of Colne,
used to grow his thickest wheat, year
after year, on the same land top dressed
without blowing, merely hoeing up the 1
stubbles and weeds. He grew great ]
crops. 1t was on good land adjoining
the river. To please himself and a
friend he dug small portion to see the !
effects and ascertained that wheat and
straw were inferior to tho unplowed
The late Mr.. Woodward used to tread
his wheat When he converted some {
poor grass land into arabic land by '
draining and deep digging he sowed G
three bushels OF wheat per acre broad l
cast, aud consolidated the ground by 1
treading it with twenty four farm
horses. In 1873 Mr.. Mechi deeply 9
plowed and MANFRED some land after
tares for wheat. All admired the ap-
heavy and bulky crop, and s
rather despised its neighbor, which was {
taken after cabbage folded by sheep,
and merely skim plowed; but the result
oro vad tho 6aaniqod cahboo a 1opd orO,,