Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1877-08-04
Farm, GARDEN AND HOUSEHOLD.
Recipes.

light with melted butter, dessert-spool
full for every half pint of the potato; salt
and pepper to taste; I'LL some patty pans
or buttered scallop shells with the mix,
ture, and brown in an oven. Stamp a
pattern ON the top of each; glaze while
hot with butter, and serve in the shells.
To MAKE APPLE-SNow. - Take one
dozen apples, boil them over a slow fire
until they are soft, then remove the skins
and cores; beat the apples well with
wooden spoon until they become frothy
strain through a sieve; then beat the
Whites of twelve eggs until you can turn
the dish upside down and not spill out
add half pound of sifted refined sugar;
mix it with the apples, then beat all to-
gether until it looks like snow; place it
on cake-dish, build it up as high 4,
possible, place sponge-cake or lady-fn-
gers around the sides like charlotte
russo.
EXTRA NICE JELLY use the
best white sugar. either granulated or
powdered; great care should be taken in
weighing or measuring; also observe the
time closely. To make peach Jelly, use
one-third of the kernels with the peaches,
which should be pared, stoned and
sliced; place the peaches and the kernels
IN jar; place this jar in q pot of boiling
water; stir from time to time until the
fruit is all broken, then strain through a
stout, coarse bag, and to every pint of
peach-juice add the Juice of one lemon,
then measure again, allowing one pound
of sugar to a pint of juice; heat the sugar
very hot by placing it on pans in the
oven, stirring occasionally so that it may
not burn; when the juice has boiled just
twenty minutes, add the sugar, let it
come to boil, and take it instantly from
the fire have your jelly-glasses rolled
IN hot water, and then fill them with the
scaldingsiquid; when cold and firm, put
tissue paper on the top of the jelly, paste
thick paper over the glass; keep in a
dry place.
FRUIT CAKE.-Three cupfuls sugar,
one cupful molasses, one and one-half
cupfuls sour cream, one and one-half
cupfuls butter, six eggs, one and one
half teaspoonfuls soda, three pounds
raisins, one pound citron, two pounds
currants, one teaspoonful cinnamon, one
teaspoonful cloves, one teaspoonful
spice, one whole nutmeg, one bottle
lemon extract, -four enough to make a
spoon stand straight up. Bake in deep
baking pan four hours. When cool, put
in stone jar and keep two or three
weeks before cutting.
Budding Fruit-Trees.
There are two well-established methods
now in very general use among experts
IN fruit-culture, for changing or multiply
ing varieties Of the same class on the
same tree, and both of these are simple
and inexpensive. The first of these is
known as grating, and is only practiced
ON larger trees, and always in the spring
before the foliage is developed. The
other method, which is much more
rapid, and quite as sure when properly
done, is budding, and the time for doing
this extends from the middle of July
until, the first of September. Whenever
the bark separates easily from the wood,
the buds may be set, with fair chances Of
success. The outfit for budding consists
OF some narrow strips of bass mating,
such as comes on the inside of coffee
bags, and pocket knife with a single
blade, with small piece of ivory fasten-
ed in the end of the handle. When the
incision is made the ivory is used to
raise the bark up on either side, so thet
the bud may be pressed into place. The
buds to be inserted should be cut from
young, healthy trees, and always of the
present years growth, those that are
most matured being selected. The
leaves may then be clipped off the
branch of buds, leaving say half an inch
OF the leaf stalk attached to the bud.
Then with a keen-edged knife cut off
each bud separately from half to three
quarters of an inch in length, leaving a
thin slice of wood back of the eye or bud.
These should be kept moist and protect
ed from the sun or air until set; exposure
even for short time may prove fatal.
When the whole top or any part of it
is to be budded over, select the spot for
each bud in a smooth part of the branch,
not too large, say from one to two inches
in diameter. On this part make an in
cision through the bark in the form of
the capital letter T, and raise or separate
the bark from the wood with the ivory
on the handle of the knife The bud may
then be pressed into place, cutting off
square the portion that goes above the
cross incision. Then with strip of the
bass mating wrap firmly around the
branch above and below the eye, fasten-
ing the end of the strip by slip knot.
This completes the operation, which can
be successfully done even by q novice in
less time than it takes to describe it,
r. z. Quinn, IN Scribner.
The Value of Hen Manure.
Ii all the droppings from the roosts by
hens be carefully saved in barrels, and
every spring and fall this manure be
composted with any good soil or muck
from swamps, and so kept few months,
Its value for any crop is equal to Peru
Wan guano, and it may, think, be esti-
mated at fifty cents per fowl per annum.
From fifty hens I saved about ten barrels
OF the pure hen guano during the year.
What [ save from November to April I
compost in the spring with soil. First
spread in circle soil to the depth of
three or four inches. Then I spread hen
manure about an inch deep then
spread another layer of soil, and then q
layer OF manure, till the heap is COM
pleted, using about four times the bulk
OF soil that I do of manure, the last layer
being soil. The top of this compost heap
make fiat, to catch the rains; then 1
cover it with any refuse hay or straw,
then place some sticks of wood OF boards
against the covering to keep it in its
place, and in two or three months it is
ready to use, having become thoroughly
Incorporated with the soil but, as the
season for planting is then past mostly,
leave the heap till the next spring,
when / use it with what I compost in
November. Perhaps it would be better