Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1876-10-14
Farm, GARDEN AND HOUSEHOLD
Domestic Recipes.

a swift turn or two of the wrist, and at
the same time some chopped parsley
aud thyme. IL il is beaten q long time
the cheese Will separate the milk from
the eggs.
POTATOES A La MAITRE D'HoTEL.-
Slice cold boiled potatoes quarter of
an inch thick and put into a saucepan
with four or five tablespoonful of milk,
two or three Of butter, pepper, salt, and
some chopped parsley heat quickly,
stirring all the time, until ready to boil,
then stir in the Juice of half lemon.
This last Ingredient entities the dish to
foreigl title. Pour into deep dish
and serve very hot.
BRomED TOMATOES. Select large firm
ones, and do not peel. Slice half an
inch thick and broil upon an oyster grid
iron few minutes will suffice to cook
them have ready in cup some hot
butter seasoned with pepper, salt and
little sugar, and half teaspoonful OF
made mustard. As soon as the tomatoes
are done dip each pieco in this mixture
and lay upon hot chatting dish. When
all are finished heat what remains of the
seasoning to boil, pour upon them and
serve at once.
MENU FOR SMALL FAMILY.
Oyster soup, made by boiling twenty
oysters, with their juice, in pint of milk,
with five ground butter crackers, for
two hours 2. Slowed dice of beefsteak
aud potatoes, with mushrooms vegeta-
bles-beets, boiled cabbage; 3. Salad of
watercress cut fine, with dressing of
sweet oil, vinegar, pepper. salt, mustard;
4. Mush, fried IL slices and buttered /;
5. Rice pudding, cooked very thin, with
raisins 6. Sweet cakes and grapes,
with coffee (small cups).
VEAL CAKE.-This is a pretty, tasty
dish for supper or breakfast, and uses
up any cold veal which you may not care
to mince. Take away the brown out
side of your cold roast veal, and cut the
white meat into thin slices have also
few thin slices of cold ham and two hard
boiled eggs, which also slice, and two
dessert poonfuls of finely chopped pars-
ley. Take an earthenware mold and
lay veal, ham, eggs and parsley in. al
ternate layers, with little pepper be-
tween each, and sprinkling of lemon
on the veal. When the mold seems
full, fill up with strong stock, and bake
for half an hour. Turn out when cold.
Ii a proper shape be not at hand, the
veal cake looks very pretty made in a
plain pie dish.
Questions and Answers,
Is heaves in horses contagious2 Or
why is it, then, when one horse is af-
fected, others in the same stable are
liable to have it,
Heaves is not generally considered q
contagious disease !; but when more
than one horse is affected the cause can
be found in the food, stable or care OF
the animals, which has produced the
disease in all of them. Close, unventi-
lated, or open, cold stables, musty
clover, and other hay-these and SINH
lar uncongenial circumstances are be-
ieved by many to produce heaves in
horses.
How about peas for cattle9
In the South peas are largely fed to
cattle and horses. The peas are sown
broadcast, three pecks to a bushel per
acre, in the month of May, narrowing
them in after breaking the ground once
then when they begin to dry in Septem-
Der, they are pulled up, and hay is made
of the peas and vines. Pulling them up
is preferable to moving, as the cattle
relish the roots quite as much as the
tops. No manuring is necessary. A
correspondent, writing from Mississippi,
says that one acre in sowed peas is
worth six of fodder. He gets from
1900 to 5000 pounds of hay per acre
that is eaten as readily as if it were
clover. This keeps his COWS fat, and
they give fine yield of milk and butter.
What is the cause of foot rot and is
there cure2
A Massachusetts correspondent,
writing on this subject, says that fool
rot in cattle is occasioned by irregular
growth of horn, producing an unusual
b airing, and splits in the hoof, ETC.,
irritation by the entrance of sand OF
other foreign matter. Or it may be
caused by the animals standing in wei
or filth, producing softening of the
top of the hoof and an exposure OF
sensitive surfaces. Pus is formed from
lis presence of foreign substances, and
burrows down through the soft tissues
within the hoof, creating the foul in the
foot, SO much complained of. This dis
ease impairs the appetite of the animal
and in other ways is detrimental to its
good condition. The treatment rec
commended is to first thoroughly ex
anime the space between the hoofs ani
all around their tops remove all foreign
or dead matter, and cut away the loose
pieces OF horn with sharp knife. Then
twice day, until all discharge ceases
dress the raw surface with q solution
composed of one part carbolic acid tt
fifty OF water /; afterward dress will
cerate until quite cured. The affected
animals should be kept by themselve
until thoroughly well care must b,
taken throughout the treatment tina
they have a clean and dry standing
place.
On his Own Farm.
Every farmer has the materials on hi
own farm to enrich it. How shall b
apply them? How rake his compos
heaps9 I answer, with his var,
manure, and his soil mi d with it an,
in the room of ashes or | me to make
decompose, give me ogs' noses
Writers may talk about ia, ir chemics
or mineral agents, but for ne give m
hogs. Yes, keep hogs Keep them i
your manure cellars, and throw in you
coarse materials their noses will soone
dacompose sod than all the nostrum
of the chemist. Hogs will wor
seven days in the week, while you mus
be pretty lucky to find human lahore
who will serve you faithfully throug
six. II a farmer has dozen head Q
cattle he NAV make fifty cords or tw