Bradford opinion. [volume] (Bradford, Vt.) 1874-1881, 1877-06-09
FARM, GARDEN AND HOUSEHOLD.


To USE STALE BREAp.-It should be
broken up, dried slowly in the oven,
then grated or pounded in n mortar to
coarse powder and kept in wide-mouthed
bottles well corked. 1t will keep long
time in dry place. and is useful for
every dinner in the week, in one way or
another, for brcading chops, outlets, etc,
OYSTER CArsUP. Chop one quart Of
oysters and boil IN their own liquor with
a teacupful of vinegar; skim scum as it
rises boil three minutes, and strain
through hair cloth; return the liquor to
the fire, and add one tablespoonful OF cay
enne pepper. one tablespoonful of mace,
one tablespoonful of salt; boil fifteen min-
ntes. aud, when cold bottle.
CLEANING CHRoMos. chromos
require cleaning, remove all dust with u
feather brush. and wipe carefully with n
soft chamois skin, or fine linen cloth,
very slightly dampened. Ii little
spotted or dull, drop of oil on the
chamois will remove it. II the varnish
is dull or rubbed of, revarnish with
thin mastic varnish. Like oil paintings,
it is not desirable to hang chromos in n
dark room; but never expose them to
the direct rays of the sun.
RHupARn JELLY. Wipe, peel and cut
mp quite small some fresh rhubarb, put
it into preserving pan with n very little
water and the thin rind of half lemon
to every pound OF fruit. Boil until re-
duced to pulp. Strain the juice, weigh
t, and allow one pound of pounded
sugar to every pound of juice. Boil up
the juice, add the sugar, boil, skim, and
when it iellies Oh the skinner pour
into pots, and tic down when cold. If
boiled too long, it will become like
treacle.
PERMANENT WHIrEwAsH.- Take half
bushel of freshly burned lime, slake it
with boiling water; cover it during the
process, to keep in the steam. Strain
the liquid through fine sieve, and add
to it seven pounds of salt, previously
well dissolved in warm water; three
pounds of ground rice, boiled to o thin
paste, and stirred in boiling hot half
pound Of powdered Spanish whiting, one
pound of clean glue, which has been
previously dissolved by soaking it well,
and then hanging it over slow fire, in
a small kettle within large one filled
with water. Add five gallons of hot
water to the mixture. stir it we'll, and let
it stand few days covered from dirt. 1t
must be put on quite hot. For this
purpose it can be kept in kettle on
portable furnace. About pint of this
mixture will cover square yard.
Sure Death 10 the Currnnt Worm.
The destruction of crrrant bushes for |
years past by worms has been the means
Of enhancing the price of that very
fruit in most markets, while
with little care it can be cheaply pro-
;ectcd. 1t is well known: fact that
white hellebore is sure death to the cur
ant worm, but at the same time many
will not try it, while others apply it in
'uch II way that it is soon washed off by
aims, or only touches the tops and out
ide leaves, leaving the inside of the
,unch of bushes for the worm to feed
lpon. The whole secret is to apply it
N the under side of the leaves, where
he worm fastens to eat. To do this I
axe n piece OF cotton cloth that the
powder will shake through sparingly,
bout ten inches square; put ilr about
our ounces of the powder, and gather
t up around the end of stick about
hree feet long, and tie it on, making a
ort of bag at the end. T then make the
pplication in the morning before the
ew is off by opening the bunch Of
'ushes and putting the bag end down
early to the bottom and shaking it, the
urrent of air is then upward, and the
caves being damp, the powder sticks on
he under side If the current of air is
little sideways, shake low on the wind
ide on the outside of the bunch of
ushes. 1t is not best to await the ap-
earance of the worm, but doctor the
ushes as soon as the blossoms are we'll
eveloped and the leaves are half OR two.
nirds grown, and again after the fruit
as fairly set This will usually do the
'ork for the season. The main point is !
} rightly apply the hellebore. and with :
lese hints and careful attention, with
le use Of n little Judgment, the currant
usli can be preserved. We have a row ,
bout six rods long that we have pre-
,rved for over twelve years in fine,
ealtly condition, producing from $15
} 500 yearly, besides what we use, at a :
'st Of care not to exceed 81 per rod
W., West Rupcrt, W. :