Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1876-08-12
FARM, GARDEN AND HOUSEHOLD.
Domestic Recipes.

PUFs PUDDNG.-0ne quart of mill,
seven eggs, eight tablepocnfuls of -four /;
little salt use butter and sugar SAUCE,
{ LADY CAKE.-1wo teacupfuls white
powdered sugar, one teacupfll butter,
one teacupful sweet milk, two and half
teacupfuls prepared -four, four eggs.
Flavor with bitter almond.
DELICATE CAKE.-Two an1 half cup
fuls sugar, one cupful butter, three and
half cupfuls prepared -four, five eggs,
one cupful of milk or water. This cake,
baked in layers, makes good jelly OF
chocolate cakes.
BOILED HoMINY. - Soak over NIGHT
one quart of hominy; next day boil
slowly for two hours, drain and put it in
baking dish, and stir in butter, pep
per and salt it should be as thick as
mush, and is eaten by some people for
breakfast with sugar, cream and nut
meg. 1t is a good and exceedingly
wholesome dish, especially for children
in warm weather.
Fish CHowDER. -Four tablespoonfuls
of onions fried with pork; one quart OF
boiled potatoes, mashed Que and one
half pounds of ship biscuit, broken one
teaspoonful of thyme, one-half bottle Of
tomato catSup, one-half O nutmeg
grated few cloves, mace, allspice and
slices OF lemon, and some black pepper
six pounds of blue or whiteish cut iii
slices, twenty-five oysters the whole to
be put in pot covered with an inch of
water, cooked slowly and stirred gently
LEMON JELLY CAKE.-One pint OF
hour, the same of white sugar, five eggs
beaten separately, one tablespoonful Of
butter, one teaspoonful of cream of tar
tar, one-balf a teaspoonful of soda :
when well mixed, four tablcspoonfuls OF
cold water. For the Jelly take two cups
OF sugar, yolks of three eggs, the juice
and grated rind of three lemons cook
till thickened by setting in BOILING
water, then add the beaten whites Of
three eggs spread between the layers
OF the cake and trim off the rough
edges.
GREEN Corn PUDDING. Take one
quart of milk, five eggs, two tablespoon
fuls OF melted butter, one Of white sugar.
one dozen of large ears of coin. Crate
the corn from the cob, beat the whites
and yolks of the eggs separately put
the corn and the yolks together, and
stir them well then add the butter and
the milk gradually ; keep heating all the
while; next add the sugar and the salt ;
lastly the whites. Bake slowly at first,
covering the dish for an hour remove
the cover, and brown finely. This is q
most delicious accompaniment of meat
course when properly mixed and baked
Warm up what is left from dinner for
breakfast by moistening it with little
warm milk, and stirring in saucepan
until sucking hot. This pudding can
be made from canned corn.
H Marketing Wheat.
Some farmers are not content to wait
until the wheat has had time to thor
oughly cure, before they get thrashing
ION the brain, and thrash they must
They will not stack the wheat and let it
go through the sweat" but will rush
along and thrash it out of the shock, be-
llevlng, no doubt, that they are manag-
ing very economically. Most practical
farmers know that the stacking of wheat
improves the color and plumpness of
the grain, and adds materially to its
market value, yet suffer themselves to
do otherwise, under q false theory that
needs no argument to prove it such.
Many are now thrashiug ont of the
shock, even whilo the wheat is q little
damp, the weather very hot; so much
SO, in fact, that neither man nor beast
can stand to do full work; yet the thrash
ing goes on; the wheat is bulked in tlght
box cars, more than three hundred bush
els to each car, and by the time the
wheat reaches the market it is smoking
almost red-hot-and of course is al
most worthless. This quality of grain
Is, to some extent, like two edged
sword, 1t cuts both ways. The owner
realizes very little for his work. time
and labor; yet this same damaged wi eat
has tendency to reduce the price, and
does to large extent control the values
OF all the better qualities. We have
heretofore advised our readers to stack
their wheat. We again repeat it.
Never send wheat or anything else TO
market before it is in prime condition.
1t will pay not only to stack the wheat,
OUT IL VIII pay to pass the same through
q good fan before sending to market
NO thrasher that we have ever seen will
clean grain perfectly. While many of
them do good work, and while they
clean amazingly well, we are satisfied
from no little experience that it paws to
run even the best cleaneu wheat through
q good tanning mill. One word more.
Don SOW your wheat as it comes from
the thrasher; screen it thoroughly, tax
ing out all the "cheat," and we are sat.
lsned you will not regret following this
Sor1 OF aoTce.--JounGt Of agriculture
Bone Manure.
The question arising in the American
farmers club as to the reason why bone
manure is so valuable, member replied
that the great utility of bones as a. ma
nure arises from the large amount Of
phosphates which they contain. On al
pastures which have been long fed the
phosphate of lime is exhausted. It is
@ Instantly taken from the earth in the
grass to form the bone, the muscle and
the milk of animals. OF the eartby
matter In bones nearly fve-sixths con
SYST of phosphate of lime and maenesia
Nitrogen is also abundant, and of course
ammonia. A few bushels of bone dust
Will often quite restore old, worn out
pastures: The ashes of all grains are
very rich In phosphate of lime, which
goes to prove the Importance of furnish
ing this element for their use.
One farmer recommended mixture
OF crushed bones and ashes, or leached
ashes, as valuable top-dressing.