Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1876-04-08
FARM, GARDEN AND HOUSEHOLD.
Domestic Hints.

u0ely cut Suet, one OF ufleu cufThntH, |
one-third cupful of molasses, two thirds |
cupful of milk OF water, one teaspoon
full allspice, cloves, and cinnamon mix
ed, three cupfuls of flour; mix we'll and
steam three hours.
CHOCOLATE CREAM.-To one quart of
scalded milk add five tablespoonfuls of
grated chocolate, three tablespoonfuls
of maizena, or corn starch, one cupful
sugar, one cupful milk; to be eaten the
same as boiled custard.
ENGLISH MUFFNs.-To ore quart of
milk and water (lukewarm) add the
whites of three eggs, well beaten, two
tablespoonfuls of brewers yeast, no
salt, and as much -four as will make it
very thin batter. Let it lie before the
fire for an hour to rise. If too thin,
add more flour. Make into small cakes
and bake on the griddle.
A WELSH RAREBIT FOR FoUR.-l
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 to be stirred until entirely free
from Jumps and in liquid state. Then
serve not on dry toast.
To MAKE WELDING CAKE.-One
pound of butter, one pound of sugar,
nine eggs, one pound of -four, three
pounds of clean currants, two pounds
of stoned raisins, from one-half 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 eparately-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 the 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 an 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 n a tin cake box and keep
it tightly covered.
What Constitutes n Good Fertilizer.
No ordinary cultivated plant can thrive
without a sufficient supply of each of O
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,
tile plant will flourish and the yield
will be large. But if the available sup
ply of any one of them be too small,
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 improves the
soil as living place for plants. Lime
and plaster~( sulphate of lime) are neces-
sary as plant food, but, as fertilizers,
they are chiefly valuable in rendering
other plant foodavailable to crops. The
ingredients of plant food generally most
lacking in our cultivated soils are 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.
liable in proportion as they contain
larger or smaller percentages of nitro
gen, phosphoric acid, and potash, and
as these are in form more or less avail
able to the plant. If all the other con
ditions for profitable crop of corn OF
turnips are fulfilled in O soil, except that
phosphoric acid is deficient, the phos
phoric acid must be supplied This may
hn ,,ol. ,lnsy,
large percentage of phosphoric acid com
binedwith lime as phosphate Of lime.
NInuurefor Grass.
No crop gets less attention than grass
If MANFRED at all, it is only accidentally
with some other crop-ready for itsel
alone. Corn, wheat, and barley get thu
manure, and when seeded, the young
clover takes what is left. After this, i
the field be pasture, the droppings o
animals left in Jumps over the field ar
all the land gets till plowed again. Thi
is considered improving the soil and i
is. No matter how mismanaged, Glove
is {. benefit, and whatever else he ma,
do, the farmer who sows and grow
clover is making his farm better. What
then, might not the result be, if tn
same care were taken of the clover feel
as of other crops? 1t does not nee
cultivating the long, deep reaching
roots mellow and pulverize the soil a
nothing else can. If the clover grow
thriftily the top acts as a mulch, shad
ing the ground and keeping it moist.
crop of two tons or more of clover
whether plowed under or cut for hay
can hardly fail to leave the soil bette
than it was before. 1t should be th
farmers aim to grow the largest poss
BILE crops of clover A slight dressin
of gypsum-one hundred pounds pc
acre in early spring-often produce
wonderful results. But if farmer ha
little well-rotted manure, the scrapine
of barnyards, fall is the time to apply il
Clover is often injured by freezing an
thawing in winter, and very slight COY
ering of manure will afford q great de,
of protection. Rich earth from the co
ner of the fences is well worth drawing
short distance on young clover, provi(
ed the ground is hard and firm. If til
field is not to be moved next season
coarse manure can be used.-COaHatq
Gentleman.
Root Grating.
[ find no difficulty in root graftin
stone fruits, says correspondent of IL
Prairie Farmer. For the peach, plu
and apricot I use the wild plum for
stock. 1 take up the Seeding plums
the autumn, being careful to break off
few of the small fibrous roots as poss