Bradford opinion. [volume] (Bradford, Vt.) 1874-1881, 1877-02-03
FARM, GARDEN AND HOUSEHOLD.


Pi""n vi mix, unree we'll beaten eggs
half cupful of brown sugar, one tea
spoonful cinnamon, one.fourth teaspoon
ful each OF nutmeg and cloves. half
cupful molasses, two cupfuls raisins
mix thoroughly and strew some small
bits Of butter on tho bottom of the bak
ingpan; the same on the top of the mix
ture; bake two hours.
INDIAN MEAL DouaHNUrs. A teacup
full and half of boiling milk pouret
over two teacupfuls of Indian meal
when it cools add two cupfuls whea
honr, one Of butter, one and half o.
sugar, three eggs, and n tablespoonful
nutmeg or cinnamon; if not stiff enough,
add equal portions of wheat aud meal
let it rise till very light; roll it about
half an inch thick; cut it into small din
mond shaped cakes and boil them in hot
lard.
PoTTED MEAT.-Take any vol roasted
or boiled meat, remove NIL gristle, hard
pieces and fat from it, mince, and then
pound it in n mortar with little butter,
reduced gravy, and II spoonful of Wor-
cestershire sauce; beat it to smooth
paste, seasoning during the process with
pounded cloves or allspice, mace or
grated nutmeg, salt and II little cayenne.
Put the mixture into pots, press it close
down, cover with clarified butter and
keep it in cool, dry place,
MNcE PIE.-Four pounds of mince-
meat half apple and half meat; three
pounds of raisins, seeded and chopped;
two pounds of currants, washed, picked
over and dried /; three quarts of
cider, one heaping teaspoonful of CHINA
mon, one of nutmeg, the same of cloves,
and half the quantity of mace Make it
very sweet with brown sugar. The meat
should be good piece of lean beef,
boiled the day before it is needed. Half
pound of raw suet, chopped fine, may
be added. Chop the meat, clean out
bits of skin and gristle, and mix with
twice the quantity of fine juicy apples,
also chopped fine. Then put in the
fruit, next the sugar and spice. Mix
very thoroughly; cover closely, and let
it stand for twenty-four hours before max
ing tie pies.
BOILED CHICKENS, WITH RIcE.-Draw
two well fed, plump and fat chickens
(poultry of poor quality Should not be
used; SINCE and truss neatly; put into
a stewpan with two quarts of water, salt,
pepper, grated nutmeg, bunch of
parsley, II carrot, head of celery, two
leeks and an onion with three cloves
stuck in; skim well while heating, cover
and boil till the chickens are done, hav-
ing them rather firm; wash pint and
half Of rice, put it in saucepan, with
three pints of strained broth from the
chickens; cook slowly for twenty min
ntes; add salt and pepper and two pats
OF butter; mingle carefully with wood
Ell spoon, so that the rice will not be
broken; remove the strings, taking care
to drain the broth from the chickens; in
dishing up, fink and cover with rice,
giving neat shape, and serve.
Poultry Keeping.
Powdered or fine broken charcoal is
invaluable in the poultry house in keep
ing it wholesome for fowls and making
a most valuable manure. The fowls
will consume part of it, and are not
SO liable to disease where the premises
are limited and confined. Wash your
roosts occasionally with kerosene This
prevents the accumulation of lice in the
poultry house, and the fumes of this
pungent oil permeate the feathers of
your fowls at night, and drive the vel-
min from their bodies. Or sprinkle a
little carbolic powder on the roosts. At
from five to six months old separate the
young cocks from the pullets, and rear
each set by itself. Separate the cocks
from the hens in July, or IS soon as
moulting begins. When you wish to
mate them for breeding Tin December
or january is time enough to allow
them to run together.
If you commence with fowls instead of
eggs buy of reliable men WHO know what
You want, and who will deal honorably
with you. Pay such man his price get
COED stock of whatever variety it may
be, and take care of it when you get it.
Permit all your hens so inclined to sit
and hatch one brood in the year. 1t is
better for the fowls, and you will get
Just as many eggs from them in twelve
months, us if you took the trouble to
break them lp.-Count,y Gentleman.
Winter Care Of Cows.
1t pays well to take good care of COWS
i'll milk i'll the winter season. They
should not be exposed to cold storms, so
rs to become chilled and wet because
by nature they are not designed to suf-
fer such exposures without feeling their
injuriou, effects. The result of COW
in milk becoming thoroughly drenched
in sleet, or winter rain, may not be
preceptible to her owner, but cows are
thus iniuriously affected, more or less,
and it is better to keep them housed in
cold or stormy weather. When farmer
has good herd of cows he should see
that they are all well cared for-well fed,
regularly and kept warm. Nor
should any man expect to obtain large
flow of milk from poor feed. One may
almost as well attempt to extract gold
from turniOS as to eypect n COW TO uro-
duce twelve or fifteen quarts of milk
daily from poor hay and other improper
food. Cows require the best hay in the
fore part of winter, and the poorer
qualities may be fed later. They also
require change of food; hay alone is
not sufficient for cows in milk. Roots,
meal and good hay are all that any COW
requires at this season of the year. Corn
neal is very nutritious and it may some
tines put on too much fat. otherwise
here ia no objection fO piyno q co,y