Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1879-12-19
FARM, GARDEN AND HOUSEHOLD
Farm Notes.

GaTsnlpS may remain IN Tue BIOunu
until the very last. If they are left I'M
I'll spring they will not be injured.
Hogs intended for slaughter should
receive all the food they will eat, and
should have q warm, dry bed, that they
may sleep comfortably and grow fat
fast.
A Mississippi farmer dashes cold water
into the ears of choking cattle. This
causes the animal to shake It's head vio-
lently and the muscular action dislodges
the obstruction.
Professor Caldwell states that pars-
nips appear to rank first in value for
horses. In some parts of France this
root is substituted for oats, forty pounds
being given in daily ration. The
horses maintain good condition and
the parsnips cost only fourth as much
as oats.
1t is said that eggs may be preserved
indefinitely by washing the shells with
whites ofeggs, thoroughly heated. After
washing, they are laid on piece of blot
ting paper to dry. If laid on plate or
b board the albumen adheres to the plate
andis liTble, when the eggs are removed,
t. a. We a portion of the shell uncov-
cred.
Al six feet apart, it will require 1910
vines to the acre; at nine feet, 537; at
twtniY-one feet, ninety-eight; at one
foot, 1880; at two and half feet,
$3.50 These figures should be cut out
an, tasted in book for reference, as
they are always useful. In planting
asparagus, one ounce of seed will plant
a drill sixty feet long. An ounce of
onion seed will plant a drill 100 feet
long.
Poultry intended for immediate kill
Ing should fast for twenty-four hours be-
fore being killed, since the food Injuries
the appearance of the bird and is also apt
to sour and damage the meat. Turkeys
should be killed by bleeding in the neck;
in fact all poultry is better. treated in the
same manner and picked while warm,
though never scalded. When the noul-
try is picked take off the head at the
throat, peel back the skin II trI1n and
remove little of the neck bone. When
it is cold and just before packing draw
the skin over the end and tie and trim
neatly. Draw the intestines, making
the incision as small as possible, leaving
the gizzard, heart and liver within.
Delicious Ways of Cooking Apples.
PUDDING. An excellent apple pud-
rice pudding. Arrange well-sweetened
and favored apple-sauce in alternate
layers with cola rice pudding; add Il
little butter and sugar, sift sugar over
the top, and put in the oven to heat
through and brown on the top. Any
sort of havoTing may be used for this
pudding.
CHARLoTTE.-The ordinary apple
charlotte is not nearly so nice as this,
which is slightly more elaborate: Line
pie dish with buttered slices of bread;
fill it up with layers Ofapples cut very
small, placing between each layer little
apricot jam, some grated lemon 1indt
and plenty of brown sugar. Cover the
dish up with slices of bread buttered,
and bake till the bread is well Drowned.
POMMEs AU BEURRE.-Peel and core a
number of apples, lay them in a baking
tin plentifully buttered, fill the core of
each apple with brown sugar and a
small piece of butter, and put the tin in
a slow oven till the apples are a good
color and quite done. they should be
occasionally basted with the butter dur
ing the process of cooking, and the core
should be filled q second time with
sugar, and they may have slight
sprinkling of powdered cloves or CHINA
mon, according to taste.
APPLE CHEEsE.-Peel and quarter
quantity of apples, stew them with a
little water, a good deal of sugar, the
thin rind ola lemon and few cloves, or
a stick OF cinnamon. When quite done
pass them through hair sieve; and to
one quart Of the PURGE thus obtained add
half IL packet of gelatine, dissolved in
water; mix well, pour into a mould
and when set, turn it out and serve with
o custard poured about it. 1t is well to
remember that the pure1 must be thor
oughly well sweetened and favored to
carry off the insipidity of gelatiue.
CoMPoTE. - Pare and core half
dozen large, fair apples, throwing each
as it is pared into cold water to keep it
from turning brown. Put half pound
of loaf sugar into an enameled stewpan
with Three pints of water; as soon as it
is melted and boils put in the apples
with the juice of two lemons, stew
gently until the apples are sufficiently
cooked but not broken. Then take
them out carefully and lay them in the
dish in which they are to go to table.
Cut the rinds of the lemon into the thin
nest possible strips and put them into
the syrup; boil till tender. by which
time the syrup will be much reduced.
When cold pour the syrup about the
apples, and also dispose the transparent
strips of lemon about them. This dish
looks prettily with bit of ounce Jelly
placed in the hollow of each apple; or
with candied cherry in the hollow,
and angelica cut into lozenges and in
serted around the top of each apple.
Care of Brooms.
There is an Old saying to the effect that
woman's housekeeping capacity can
be told by the state in which her broom
is kept Our plan is keep separate broom
for the parlOr, dining-room, sleeping
room and kitchen. When the latter is too
much worn for use in the house send it
to the yard; take the second best for the
kitchen, the broom from upstairs for
the dining room and the parlor broom
for the chambers, and let the new one
be kept for the parlor and hall. Many
servants have the habit of leaning
heavily on n broom when stopping to
pick Up articles and while sweep ng.
This results in bent and broken splint, rs
and "a worthless broom. When a new
broom is purchased provide way for
hanging it up in this wise: With u
small gimlet bore a hole through the
handle, about an inch from the top
draw 81 piece of strong, waXed Irvine,
long enough when tied in a h ard knot
to form loop three or four inches long.
If brooms be dipped in clean hot suds
once every week and dried quickly, they
will last twice as long.
The Horse st. Julian.
Mr.. Joseph Cairn Simpson gives the
fNll. Al