Bradford opinion. [volume] (Bradford, Vt.) 1874-1881, 1876-02-05
FARM, GARDEN AND HOUSEHOLD.
Domestic Roclpes.

Domestic Recipes.
LEMON PIE.- Take the juice and
grated rind OF one lemon, ono cup o
sugar, yolks Of two eggs, three table
spoonfuls Of -four, one pint Of milk
after baking cover with soft frostine
made from the whites OF the two eggs
and four tablespoonfuls OF sugar. and
brown slightly.
WASHINGTON PIE.-One cup sugar.
one tablespoonful butter, two eggs, four
tablespoonfuls sweet milk, ono-half tea
spoonful soda, ono teaspoonful cream
tartar, one cup -four. Bake in two lay
ers, with jelly, fruit or cream between.
WINE jelly FOR SIoK.-One box gela-
tine pour on ono pint of cold water ;
let it dissolve add two pints boiling
water, half pint OF wine, two pounds
white sugar, and, If you choose, ripd
grated and juice OF two lemons; strain
through piece OF muslin set on ice in
summer. This jelly must not be boiled.
Half box makes two forms jelly.
HoNEYcoMB PUDDING. -One-half cup
flour, two ounces butter, four eggs, one
cup New Orleans molasses, one.half tea
spoonful salt, one dessertspoonful Of
soda dissolved in water. Beat the yolks
of the eggs very light and mix with
sugar, salt, mol isses, and milk, and the
butter melted. Add the -four, then the
whites of the eggs, and lastly the soda.
Bake in buttered dish three-quarters
of an hour not too quickly, and serve
with hot sauce. This is quite rio and
delicious.
GEnATINE AppLEs.-Peel and core
your apples and cut them in halves ; put
in kettle with pint of water, sugar,
sliced lemon, and green ginger, little
whole mace, and six whole cloves boil
until tender; then remove the apples,
and put into the syrup one tablespoon
full OF gelatine, and allow it to boil down
about three minutes, then pour the
syrup over the apples.
"PUFFs" OR "GEMs. One pint of
-four, one pint Of milk, one egg, and o
little salt. Beat the mixture light, and
bake on top of the fire for few minutes
before going into the oven. Graham or
corn meal can be used instead, adding
two tablespoonful of flour with the corn
meal.
New ENGLAND Conn CAKR--One
quart sour milk, three eggs, one tea
spoonful Of soda, one teacup OF -four,
yellow corn meal enough to make bat
ter as thick as pancakes. Bake quickly
in pans we'll buttered.
CITRoN PUDDING.-One-ha pound
grated carrots, one half pound chopped
suet, one-half pound of bread crumbs,
two ounces ground almonds, six ounces
sugar, two ounces candied peel, three
eggs, mix we'll together, boil two hours,
stick almonds over the top, serve with
sauce.
Keeping Farm Accounts.
There are difficulties in the keeping OF
farm accounts in such way as to show
the exact profit or loss in farming that
do not occur in keeping the accounts of
most other kinds of business. It is easy
to state the general principles that
should be observed, but not so easy to
apply them in the details of practice.
The farm, of course, should be charged
with the capital invested, and with all
OUTLAWS, and credited with everything
received in return. Suppose I buy q |
farm with suitable buildings upon it,
which, with the necessary stock and
farm implements, costs $1,000. That
sum should be charged to the debtor
side of the account. All sums pnid for
labor, seed, fertilizers, etc., should also
be entered in the debtor column. So
far it is all easy, but in entering the
credits it is not always easy to determine
the value Of the returns received. If, at
the end of the year, the farm, in conse-
quence of the improvements made upon
it, or from any other cause, is worth
more than at the beginning, the increase
should be credited and go to swell the
estimate of profits. but frequently it is
difficult to determine the extent of the
increase of value. The same may be
said of the increase of the value of stock
remaining on the farm. There are many
items of income which are difficult to
estimate, and some of which are COM
monty overlooked altogether. The farm
should be credited with house rent such |
a sum as the farmer would have to pay
for the use of house like his own, if he
were compelled to hire one. The use of |
his dwelling is legitimately part of the
his garden, the fruit from his orchard,
the milk, butter and cheese from his
COWS, the eggs from his poultry and the
honey from his hives, consumed in his
family, are as much a part of the in
come of his farm as is the money re-
ceived for the produce sold, and should
be credited to the farm at their market
value. 1t it is not, however, easy to
keep correct account of these little
matters, but we believe that an honest
and persevering attempt to do so for a
year or two will convince any farmer
who shall try it for the first time that he
previouslyh ad no correct notion of the
cos of living nor of the profit of farm
ing.
Planting n Hedge.
The farmer who has the best hedge
that 1 saw, and the most of it, pro-
nounces hedges nuisance, and says the
only reason he doesn't promptly abate
them, is the cost of grubbing out.
Where it makes fence, it is not con-
secutive; and filling break in a hedge
is like planting young trees in an old
orchard; the ground is preoccupied by
the roots of older and stronger plants
and the young ones get starved out.
Then the best of it does not pay
ground rent. You can't pillow within
ten or twelve feet Of it; and if you
could, no crop will grow there and pay
tillage
1t costs more to trim it and keep it in
shape than it would to build and main
tain fence of posts and boards.
If you wish to change its location or
take it away, it is worthless and nuts.
ance besides.
"No more hedges for me, is his con-
clusion.
For cemetery lot, for road shade,
for a wind break, even for amateur
grounds and fancy lawns, hedges may
be good thing.
But for farm Enclosures, they must at
once be robbed of their unsightliness
and made to pay ground rent before
reasonable farmers will plant any more
of them.