The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1878-04-16
AGRICULTURAL.
THE HOUSEHOLD.
EGGS.

THE HOUSEHOLD.
EGGS.
The value of eggs as food is very great
but the less they are cooked the more easily
they are digested. Like milk they contain
all the material that is required for the growth
and sustenance of the body.
ROASTING.
When piece of meat is hung before fire
to roast, part of the fat melts and forms the
dripping. Preserve this with the natural
juices OF the meat, as it is the most valuable
portion and should be served as gravy at ia
Bile.
CUsTARD,
Custard, which consists of eggs beaten up
and mixed with milk sweetened and set in
slow oven to bake, is one of the most easily
dlgested and nutritive articles of food we can
have, especially adapted for young children
and invalids.
Newly baked bread is much less digestible
than that which has been baked the day pre-
vious to eating. Stale bread may be rendered
soft and palatable by covering it closely with
tin and placing it for half an hour in an
oven moderately heated.
DIGESTION.
The perfect digestion of articles of food
that contain starch depends greatly on the
action of the saliva of the mouth with which
they are mixed during mastication. There
fore teach children to eat their food slowly
and to chew thoroughly.
PRESERVED MILK.
Preserved milk is now largely used in cities
and on shipbord where fresh milk is not to be
had. 1t is made by evaporating nearly the
whole of the water from the milk, and adding
proper proportion of sugar. If pure and no
adulteration is used it is perfectly wholesome.
CLOTHING.
1t is singular but we'll authenticated fact
that our health in a large degree depends
upon the color of our clothing. Fabrics of
dark color are VIGOROUSLY more dangerous
than light ones. The most wholesome cloth
ing is that which is lightest in color Black
absorbs noxious vapors and odors.
OATMEAL.
Oatmeal, though highly nutritive, does not
contain tough and adhesive gluten like that
of wheat, aud cannot therefore be made into
fermented bread, but it is valuable for food
either as mush, griddle cakes, or porridge. 1t
is especially recommended for food for the
children.
The most important articles of our food are
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curd of milk, which wnen dried becomes
cheese, the albumen of eggs, gelatine, the
gluten of flour and the curdy matter that
farms a large portion of many seeds, as in
peas and beans.
HOT WATER.
When water has once been made to boil,
the fire may be very much lessened, as but
little heat is required to keep it at boiling
point. There is no advantage whatever in
making water boil furiously; the heat will
escape In steam, without raising the heat of
the water.
COCKRoACHEs.
Patience and perseverance are required to
get rid of this vermin, when it once takes up
its abode in house. Insect powder and bo-
rax are specific poisons to drive them away.
Paris green, a deadly poison also to human
beings, will kill them when sprinkled on their
bodies.
LOOSE SOUND TEETH.
Turkish myrrh diluted in water-at first
teaspoonful to a tumbler, aud gradually
strengthened-and used as wash four or
five times day, will generally give relief
There are only two causes for the above
trouble, viz, calomel and soda, and the use
of both must be stopped entirely.
sTEWING.
This is the most economical mode of cook
ing meat, but it should be remembered that
length of time is more important than extra
heat, as long continued action softens the
toughest joints, rendering them tender and
palatable. II the fire is too hot it will rise to
the boiling point and then it will harden the
meat.
FOR CHAPPED HANDS.
Sweet oil, one pint; Venice turpentine,
three ounces; hogs lard, half pound; bees
D,% oil spfa ,i,,Ixiv
over slow fire, and stir it with a wooden
spoon till the beeswax is all melted and the
ingredients simmer. 1t is fit for use as soon
as it is cold, but the longer it is kept the bet
ter 1t will be.
CORN BREAI.
One pint sour or buttermilk, Two table
spoonfuls of butter or cream, two ditto Of
syrup, two eggs, one teaspoonful OF soda, one
third cup OF wheat -four; add corn meal to
make a heavy batter mot too thick beat
well; butter a two-quart basin and pour in;
steam two hours and bake one hour-not too
brown. This is good enough for farmer or
king.
STUFFED WHITEFIsH.
Cut out the backbone to within two inches
of the tail. Make dressing of stale bread
that has been soaked in water. Melt an
ounce of butter, chop into it a small onion,
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little nutmeg; moisten with the broth and,
breaking in the yolk Of an egg, put the mix
ture on the fire, having added teaspoonful
of chopped parsley. Fill the fish with this
and tie with Irvine. Put it in a baking dish
with salt, pepper and butter rubbed over the
top. Pour in little cold water and serve
with its own gravy.
TO STEW sCALLOPS.
Put the scallops in small saucepan, with
as much water as will thoroughly cover them,
little mace and little sugar. Let them
stew gently till tender probably about half
an hour); you can feel with your finger when
they are sufficiently done. Make sauce
with one ounce or one and half ounces of
butter, dredged with -four and some of the
liquor in which the scallops were stewed, add
some cream and little nutmeg. Stir this
over the fire till it bols, then put the scallops
in and let them stew little longer in the
sauce beside the fire. In dishing up pour the
sauce SO as to cover the scallops.
Feeding Poultry.
Where fowls have free range it is the most
economical to feed them twice day. The
fowls should be let out early in the morning;
in fact, if there is no fear of enemies or
thieves, the hen house had better be left open
so that the birds can come out at will. This
they will do at daybreak, and by wandering
over the fields secure a large amount of worm
and insect food. They should receive their
morning meal at fixed hour, and immedi.
ately after breakfast is usually convenient
time. So much depends on the size of the
birds, that it is impossible to give precise
rule as to the quantity of grain to be given
to each. 1t is obvious a Dorking of ten
pounds weight and a game fowl of Jour
pounds would require very different quanti-
ties of food. Again more food is required to
keep up the due amount of animal heat in
winter than in summer. When hen is pro-
ducing eggs she will eat nearly twice the
amount of food that she requires at another
time. Hence the successful poultr y-breeder
will need to observe carefully the require
ments of his fowls, and govern himself ac-
cordingly. The best rule, both as to quantity
and time is to give the fowls ia full meal in
the morning, and second shortly before 60