Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1876-11-11
Farm, GARDEN AND HOUSEHOLD.
Farmers, Club Nste,.


In fact for thrifty farming, and he CO
cupied farm rather worn by previous |
bad management. For few years past |
it has been noticed that he gets crops of |
wheat actually larger than his neighbors |
get, and the improvement attracted no.
tce, so l called on him to ascertain what |
means were employed, and was informed |
that the improvement was due to use of |
plaster on his wheat in the fall, the rate |
of the application being about two bush
els to the acre. He had taken no other
steps to improve the yield of wheat, but
this practice had been kept up through
several years, with results as stated.
On former occasion recommended
farmers to prepare their ownphosphates,
but have seen no reasons for modify
ing my opinions. 1t is relatively cheap
er to make up considerable quantity,
as 1 have already shown, and therefore
say it would be better for the farmers
of neighborhood to join. Ground
bone may be adulterated very much
without betraying by its appearance the
wrong. So | say it is better as we'll as
cheaper for farmers to prepare their
own phosphates. As to how to apply
them, have only to say there is no bet
ter way than to drill the fertilizer in with
the seed.
Rye for fodder makes probably the
best early feed that can be obtained,
but it must be cut before it gets too
ripe or stock will not eat it with relish.
It can be sown in the summer on rich
ground, and will make considerable
on SC hok
ii it BE- sowL then it will not head in the
same season, but 1 never yet waited
long enough to see how il would be. /
do not believe that anything can be
procured to take the place of corn fod-
der, taking all things into account. A
neighbor of mine has this season grown
some German millet, but it did not come
up to his expectation, growing very
large and coarse stalks with but few
leaves. 1t seems very munitions, but
when it comes to be fed it may prove
better than it looks. 1 have never yet
succeeded with Hungarian grass as a
soiling crop. 1t will not produce a
quarter as much fodder as corn, nor do
cattle or horses like it as well. 1 have
grown eight tons of dry corn fodder per
acre, and the total expense did not ex-
coed $12 per acre for labor and seed. If
any one has plenty of timeto take care of
the crop think the best substitute that
can be raised is beets. But they take a
large amount of work during the early
part of the season, aud to be very sue
cessful there must be a great deal of
hand-hoeing done in root crop. And
then there is much more trouble and
risk in keeping them for winter and
spring feeding. Yet an acre of beets, ON
good ground, well taken care of, will pro-
duce a great amount of excellent feed
. for cattle and hogs. l have nearly
wintered store hogs on sugar beets, and
kept them in good growing condition all
the time.
ROusekeeper Hints.
Corn BREAD.-My corn bread has
been pronounced to be far lighter and
nicer than any made by first scalding
the meal. Into one cupful flour and
three cupfuls Indian meal mix two tea.
spoonfuls baking powder while dry:
teacupful of butter melted; mix with
milk into a stiff batter, and bake either
in small tins or a pan in quick oven,
No eggs.
QUICKLY MADE DUMPLINds.-A pint
of bread crumbs, teaspoonful OF finely
chopped suet, two tablespoonfuls sugar
grated lemon peel and little nutmeg
if liked; mix all together with two eggs
roll into balls with a little -four, anG
drop into boiling water. Twenty min
utes will cook them. While boiling
make the following sauce: One cupfu
of milk, one tablespoonful of sugar, on,
of -four, rubbed smooth with a small
piece of butter, little grated lemon
peel. Boil together, and keep stirring
about five minutes.
For LAMB PoTpH. Take breast o
lamb, cut it in pieces two inches square
put it on the fire in the saucepan in COLI
M'water. AS soon as it boils take it OF
and wash it in plenty of cold water. Pu
cover it with water, make q BOUQUET O
parsley, allow it to simmer for an hou
and half, then salt and pepper it T.
taste, and make a crust of quart O
-four, two ounces of lard, a teaspoonfu
OF cream of tartar and two of carbonat
of soda; mix it up with either milk O
water; roll it out and put it over witt
the lamb. Let it cook for twenty min
utes, And there is your potpie.
To Cook POTATOES. and cut i
very thin slices number of .potatoe
according to the number of persons q
the meal. Lay them in water owe
night. In the morning put them in tn
collander and drain off all the water
Fifteen minutes before breakfast tim
put the fryingpan on the fire one-hal
full of any hind of dripping. A 500
as it is smoking hot drop the potatoe
in it few at time until they are all in
Keep the fryingpan in constant me
tion. Try them with fork, and q
soon as they are ready take them III
into collander. Season them wit
salt and serve. The thinner they ar
sliced the quicker they will cook. Stuff
Gent dripping should be put into th
pan to half fill it, so as to evaporate th
steam rapidly enough, or they will in
manner boil in it. When only enoug
fat is used to prevent the potatoes sticl
ing to the pan, cold boiled potatoe
must be cut in slices and fried. This
called potato sGute.
Hints for Washing Day.
Washing day will insist upon maxim
its unwelcome appearance once weel
The linen for Mondays wash should b
collected on Saturday night, sorted an
put to soak in cold water, according
the various kinds. The body line
should be put into one tub. the bed an