Bradford opinion. [volume] (Bradford, Vt.) 1874-1881, 1877-10-27
FARM, GARDEN AND HOUSEHOLD


| Recipes
APPLE JEILy.-Take nice, tart, juicy
apples-Fall Pippins are nice quarter,
and il the cores are at all defective re-
move them boil. with just enough
water 10 eovor them, until tender turn
into cotton bag and drain three or -four
hours; to each pint Of juice add one
pound of sugar and the juice Of small
lemon boil twenty or twenty-five min
utes. In making jelly, always skim
whenever there is anything to remove,
and it Is always best to test it before
pouring out. A good way is to drop a
little into a glass Of cold water, and
If it falls to the bottom at once it is
DONE
SooTcH ConLoPs. two pounds OF
round Of steak, chopped fine put in a
frying.pan lump of butter half the size
of an egg melt, dredge in little -four,
brown, and then put cupful OF water
or more stir to make gravy chop
up an onion, put it in; then put in
beefsteak stir often, and cook twenty
minutes.
MohAssEs LEMON PIE.--One cupful
sugar, one cupful molasses, one cupful
water, one and n half tablespoonfuls
flour, two lemons and one egg. This
makes one pie.
TAp1ocA CnEAM.-Three tablespoon.
fuls of tapioca, cover it with luke-warm
water, soak two or three hours one
quart of milk, lett boil stir the tapioca
in the milk, then the eggs and sugar,
and let it boil. Flavor with vanilla when
cold.
P1cK1ED ON1oNs.-Peel on;ons-the
smallest that can be found--put in q
strong salt and water brine for forty
eight hours, then freshen twelve hours.
Put in jars or bottles, as many as can be
packed in, then fill with the best cider
vinegar, cold. These will keep for years,
and keep white and crisp.
STEwED TR1pE.--Cut in small pieces
one pound OF tripe, half quart eac', OF
potatoes and onions, and put them in
layers in pot, seasoning them with one
tablespoonful Of salt, and one level tea
spoonful of pepper mix quarter of a
pound of flour with water, gradually
using three pints of water, and pour it
over the stew put the pot over the fire
and boil it gently for an hour and half.
Miss COrson.
Dairy Hints.
First get the best cows-not OF those
races which have been bred with refer
ence to making butchers meat-but Of
Ayrshires Or Jerseys, which have been
bred especially for milk and butter.
Gross thorough. bred bulls of these upon
native COWS, noted for giving good milk
and lots of it, and save the heifers which
bear the marks of good milkers-broad
hips, deep fanks, fine hair, good
escutcheon, yellow skin, especially in the
ear, etc. Next, feed we'll. A COW should
be in good condition when she calves,
that her first flow of milk should be
abundant-and it should never be
checked by insufficient food, because,
once checked, it is rarely recovered
again with the same calf. Before calv-
ing, good grass, with a little meal. say
two quarts per day, or good hay, with
same amount of meal, will keep a COW
in most excellent condition. A few days
before calving, substitute peas for meal,
and her bag will not be liable to injury
after calving. During the milking
period, let her rations be peas and meal,
two OF the former to one of the latter
or two of bran to one of meal, and a
plenty of good grass or hay. The peas
and bran may be alternated with decided
advantage. A COW is at her best when
from six to twelve years old.-lndiana
Farmer.
Keeping Winter Vegetables.
After the farmers, those we mean who
cultivate gardens, raise a good supply
of vegetables, they often fail to realize
the full benefit of their labor from lack
of nowledge how to keep them. This
especially is the case with squashes and
that class of vegetables that require to
be kept comparatively warm and dry.
1t is quite usual for them to put them in
a pile in the cellar, and then wonder that
they rot.
Squashes, pumpkins and all that class
of vegetables require first, an absence
of light second, dry temperature not
exceeding 6fty-five or sixty degrees, and
third, to be so placed that one does not
come in contact with another. Thus
Hubbard and other hard-shelled varie-
ties may be kept until May or even
June.
For use until February, they will keep
tolerably we'll in a dry cellar, placed on
shelves, Boston marrow being the first
to decay. The turban-by the way, to
our mind, one of the best Of the winter
varieties, especially. for baking-will
often keep in the cellar until March.
Those only to be kept for use later, need
be treated to the dry, cool closet. 1t
will pay, for in the latter part Of winter
and early spring there is a dearth OF
vegetable food on the farm, that makes
such articles especially valuable
-Prairie Farmer.
Turkish Executions.
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