, 1878-11-28
Jarns gs' ]jouseboIO.

THERE is much sense in the soI
lowing excerpt: "Practical farming
is in no way Incompatible with scien
,iGc knowledge, as those who fling
the epithets skid glove farming"
sidewalk farm;ng,'' "aristocratic
farming," and scientific farming"
would have US believe; but the prac.
t;cal farmer ayails himself of every
fact and improvement which the
plodding farmer despises. He takes
a good paper which intelligently dis
cusses the great subjects of agricul.
ture, which interests the great mass
of the population of nearly every
country. The reading farmer who
farms in the broadest sense, imparts
his knowledge to others as freely as
he received it, that the benefit he
enjoys may be enjoyed by all who
farm for pleasure or for profit; he
feels the generous impulses which
should actuate the universal brother.
hood of man. For none of US 'liv-
eth unto HIMSELF
SrEwED DUCK.-Cut the duck in
pieces and brown it slightly in a lit
tie butter and salt pork drippings,
then add a teaspoonful of chopped
onion, Glove, stalk of celery, one
of parsley and sage leaf. Cover
with cold water and stew slowly for
two hours, seasoning when half done
with salt and pepper. Keep the
saucepan closely covered and add a
little boiling water if necessary.
When done, put the pieces of duck
on warm platter; mix teaspoon
ful Of butter with as much flour and
add it to the gravy; stir until it
thickens; season with lemon juice
and strain it over the duck. Gar
nish the edge of the platter with lit.
tie triangles of buttercd toast and
serve with currant jelly.
LEMON SAUcE.-Cream half a cup
Of butter with cup Of sugar. Crate
the yellow peel from lemon and
put it, with the strained juice and
half a grated nutmeg, into the sauce.
Add the beaten yolk Of an egg, then
the white cut to stiff froth, and
beat all together for ten minutes.
Lastly put in four tablespoons of
boiling water, one at a time. Stir
only just enough to mix, Gnd set the
sauce over tho teakeetle where it
will steam but NOT BOIL. This is a
rich sauce; palmer one can be
made by mixing two teaspoonfuls of
-four or corn starch with n cup Of
sugar, and boiling it in pint OF wa
ter. Add little hutter, pinch Of
salt, some grated nutmeg and tea
spoonful Of lavoring extract, or, in
stead of the latter, season to taste
with cider vinegar.
IT will be in order from this time
on to put the winter quarters of
stock in the best possible conditions;
so they may be comfortable for the
cold season. Arrange so they may
get water and feed with the least
possible outlay of labor, and at the
same time have it just when and
where they want it. 1t will also be
in order to pick up all tools and i'm
plements and see that they are safely
housed. Remember that the first
storms are most hur,ful to stock, and
Il little rust in the autumn and early
winter on machinery and tools may
grow into II serious thing before
Spring.
SrEwED CELERY. --- Wash, and
break apart, three heads of celery.
Cut off all the green portions and
put the balance into boiling water
slightly salted; Gust enough water
to cover). When tender, pour off
portion er the water and to the bal
ance add teaspoonful of corn starch
Iiccnlyal 80, a. ,,blasnopnfnIn nf Cwnnt