Bradford opinion. [volume] (Bradford, Vt.) 1874-1881, 1876-11-11
FARM. GARDEN AND HOUSEHOLD.
valuable MscIpes.

10 tREPARE w lAIL boUIs rhENCii
STYLE,-Take three OK tails, cut them
In short pieces OF about half an inch in
thickneas, put them to soak for three
hours in cold water, and change the
water two or three times; then bleach
them by setting them on the fire and
boiling for three minutes; cool, wash
and drain them; then put them in a
stewpan with three ounces OF butter, fry
ten minutes, moisten with two quarts OF
beef broth and two quarts OF water, lot
boil and skim we'll, season with little
salt, u garnished bunch of parsley, three
carrots, two leeks and two stalks OF
celery tied together, and an onion with
two cloves stuck in; boil slowly till
done Gt takes about three hOurs); skim
all the fat; take out the parsley, carrots,
leeks, celery and onion; save the carrots;
cook separately in saucepan two dozen
small onions; cut the carrots half an
inch long, aud with a vegetable cutter
cut out round pieces the size OF penny;
put the onions and carrots with the OK
tails. boil three minutes, skim again and
serve.
To MAKE CHICKEN PoTPIE. two
we'll trimmed chickens cut in pieces
smaller than for fricassee; put in n
saucepan two ounces of butter with four
ounces Of salted pork cut in square
pieces; fry five minutes, put tho chicken
in, fry five minutes longer; add table.
spoonful Of -four, mingle well, moisten
with three pints Of water, or enough to
cover the meat; season with salt, pep
per, grated nutmeg, we'll garnished
bunch of parsley, two onions cut in
quarters, and let it boil, stirring once in
while, and cook fifteen minutes; then
boil again Till nearly done, take out tho
bunch OF parsley, skim the fat, pour II
all in alarge earthen baking dish, smooth
tho surface and let it cool. In the mean
time have sufficient quantity of trim.
mings OF it, roll it down on a Toured
table to the sixth Of an inch in thick
ness, moisten the edge Of the baking
dish, lay the paste over the preparation,
trim the edges, egg the surface, with the
point of knife trace q few transverse
lines in the paste, make q hole in the
middle and bake for forty minutes in a
moderately hot oven. Serve in the bak-
ing dish.
To PREPARE APPLES, A la WINDSOR.
Have eight or more large cooking ap.
pies, peel and take the cores out of
them, rub them with the half of lemon
to keep them white, cook them in
light syrup and drain them on sieve;
spread in buttered bakingpan, half an
inch in thickness, some rice prepared as
for rice croquettes, smooth the surface,
sprinkle fine sugar over and cook it
again for ten minutes in moderately
hot oven. It must be of light brown col
or and very consistent. With thin
paste cutter cut rounds out of it the size
OF the apples; set an apple on each of
these rounds, fill the inside with peach
or apple marmalade, ornament the apple
with candied fruits, reduce the syrup to
proper consistency, pour over the APP
pies and serve hot On dish.
Practical Farmcrs' Club Notes.
1t is probably true that the feed stored
over the stables may absorb more or
loss OF the odors escaping from the
manure, but this is all evil that may be
prevented by we'll devised arrange
ment of fues.
An effort was made to show that but
ter makersmight use their home markets
with more profit not only to themselves,
but to consumers, if arrangements could
be made to keep in the markets regular
supplies of the very best make, thus
giving confidence to purchasers, and in
some manner restraining the eXcesses
of the city markets. But the subject
did not meet with favor.
I have recently been in good wheat
section, and there learned the almost
universal practice is to roll the ground
in the spring.
knew a farmer some years ago |
who made his chief business fattening
steers, and he used to crlt his grass and |
stack it on tho came day. He was very
in his business The tanner
who stacked his hay the same day it was
cut, no doubt waited until it was nearly
ripe. The better way is to cut green.
and when partially cured, cock it up
and leave it twenty-four hours or even
more. used to think that could cure
tho grass and store it without cooking,
drawing it from the windows. Now 1
am satisfied that the meadow is the best
place to do the curing, ard that it can
not be done well without putting the
we'll wilted grass up in cocks to sweat
Treated in this way, there is no danger
that hay, good when put in, will come
mt bad.
On the recommendation OF friend l
tried some years ago an experiment in
backing grass nearly air tight. took
logshoad and filed it with green timo-
Thy cut just as the heads were fully
'ormed. After treading down as closely
As J. could pounded it and filed in as
space was made until the hogshead was
nearly full, and then covered with severa.
inches of earth. The lesson of the expert
nent was lost, for the hogshead stood
in my barn when it was burned and
But noticed long before
that the earth in it settled as though the
grass was rotting down, and the odor of
grass in process of decomposition was
luite apparent.
Cows In the United States.
There is probably $500, OOO, 900 invest
ID in COWS in the United States. 1t does
NY oiAAS III VIC ye"iiy iAotIooo "Aion ~
night and ought to yield. The average
profit which the ordinary farmer receives
rom his cows is quite small But they
night to pay well. If they do not, It
hows either lack of skill or ssattention
III the part of their owners. The great,
perhaps the greatest, cause of the loss
s, most farmers keep poor COWS. A
'oor COW hardly pays, while good one
itt,a ~ %~or" SVoo ouw IMAM D.
,oor one. The former will make from
rom six to eight pounds of butter per
week for forty-two weeks, worth say
hirty Eve cents per pound, realizing au
income of from $8S to SLIT, while the
after, making only three or four pounds
week, will bring only from $44 to $40
'er year.