Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1880-07-14
Eating and Drinking.

IL IL SDlltllU1tS dllitoit ~ 49, AONN
which relishes, and one coming TO the
table hot and tired almost loathes the food
which graces it; and the very weather
which makes the ordinary food unpalata-
BILE makes it so much harder to prepare
delicacies which cost extra work, for the
hot stove makes n greater heat in the
kitchen, and the weary wife feels the adj
ditional work an unbearable burden. In
this situation ice is more than luxury,
it is necessity. With it the inner man
Is refreshed, the table made more attract
i've. the butter kept cool and hard, the
water from becoming lukewarm and sick
ish.
For field drinks good piece of ice in
tin pail, and this set in wooden che
and sawdust or fresh grass in the space
between the two will keep the ice from
melting long time. and then water, milk,
or lemonade make healthy and refreshing
drinks. We have sometimes thrown in a
handful of oatmeal, which we like, and
which is said to be nourishing. The
Scotch use it largely.
For table use iced tea is much liked by
some and quenches thirst; coffee also is
used in the same way.
For dessert there can be none more
tempting or refreshing than water ices or
ice creams. They are no more expensive
than buildings, and less work than some.
More farmers should have cream freezers;
they are not very costly, and the satisfac-
ton which can be got out of one will
amply pay.
But first of all is the ice, and every
farmer should have well stored ice house;
it pays in health, is invaluable in sickness.
We add a few receipts for ice creams,
water ices, ETC., for the use of those who
have the necessary ingredients for the
making:
PINEAPPLE WATER ICE.-Peel and
pound pineapple and pass through II fine
sieve, add the juice of one or two lemons
with a gill of water and sugar to taste;
| strain anu lICeZb.
LEMON WATER ICE.-One gallon of
water and four pounds of sugar, we'll
boiled and skinned; when cold add the
Juice of a dozen lemons, and the sliced
rind of eight, and let it rise an hour; strain
into the freezer without pressing, and stir
in lightly the we'll beaten whites of twelve
eggs.
The best general rule for making ice
creams, is to boil a quart of milk, pour it
whilst boiling on the yolks of six eggs !;
stir rapidly over the fire until it thickens,
taking care not to curdle it. With u little
experience perfect custard may be thick
ened in this way in less than seven min
utes, Il much longer time being required
if the milk is not boiled. Add sugar
enough to make it very sweet, as the pro-
cess of freezing partly destroys its sweet
ness. When perfectly cold flavor with
any flavoring extract that may be preferred.
After it is frozen, draw off the water from
the freezer, and repack with ice and salt
cover the freezer with thick wooden cloth
and set it aside for two or three hours be-
fore serving.
PINEAPPLE Ice CREAM.-Press the juice
from fine ripe pineapple, add that of Il
lemon, with pounded sugar TO give the
required sweetness. Mix with an equal
quantity of rich cream, and strain into the
freezer.
COFFEE Ice CREAM.-Threo pints Of
cream, one cup of strong, clear coffee. two
CUBS of sugar, two tablespoons of arrow
root wet in cold milk; heat half of the
cream to boiling; stir in the sugar, anC
when this is dissolved, the coffee; then the
arrowroot; boil all together about five
minutes; when cold beat up very light
whipping in the rest of the cream by
degrees; then freeze.
ROSE CULTURE. As general thing i
J hardly seems worth while for US to take
| the trouble to propagate roses, well rooted
plants can be bought SO cheaply of nur
| serymen, but many ladies take pleasure il
f the operation, and when they see II charm
, ing rose, Immediately feel inclined to try
= slip or two. To such, the following from
t the CuLtiUat0r may be welcome:
n Every rose will not come from the slip
i OF the three great divisions into which thu
i rose family is separated namely the dam
b ask, the noisette and the tea, the last tw
+ may be propagated with more or les
n readiness from the slip or by budding; tn
e first only by dividing the roots and plant
!, inc the seed, which latter method is resort
|, ed to, however, only when it is desired t
II obtain new varieties.
IS The best season for taking rose slips
u in June, Just after the profuse bloom {
If early summer is over, although a perso
is who knows exactly how to cut a slip ma
e find good cuttings throughout the war;
b months. Judgment and discernment ar
it needed for the selection at all seasons.
II know "a generous lady who sent her friend
il real cutting upon them.
l. One should choose from IL good vigorou
ID branch of last years growth, u fresh shoe
Ne containing two or three buds, such as wi
is always be found more or less swollen
is the base of the leaf stems. 1t should
lie cut from the parent branch DIAGONAL,
ID with a smooth clean cut that will bring o
III Il little of the old bark rs well, in order I
al make the condition as favorable as possibl
h. for the formation of roots. Have ready
so box or pot of rich mold. With n rount
L pointed stick make hole several inch,
deep, and fill it with clean sand; insei
the end of the slip in this sand 10 the dept
of one or two inches; be sure to make
:. firm in the soil, and the soil acting as
Is percolator for moisture, you may koe
DC your slip we'll watered. You can soc
e see, by the swelling of the buds and tt
'k dropping off of the old leaves, whether til
~ slip is indeed taking root, but do NJ
y. attempt to remove it to the place whel
", you would wish it permanently to renal
~ until il has put on several sets of ne
r. leaves.
pc An ingenious way to raise set of slil
40 has been recommended by Mrs. Loudo
ne which we have tried with unvarying SUI
IN cess. 1t is to take in earthenware flow,
ar pot, gallon size, and fill it more than ha
' 40 full Of broken potsherds, pebbles, bits
lis slate, or such things; now set in the mil
ee die, on top of these refuse material
ne another similar flower pot, half-pnt siz
ne with the hole at its bottom stopped |
no tightly with cork; let its mouth be eve
Vi, with that of the large outer one; fill |
gu the interstices with silvery sand or 9th
", pure sand, and set in a row of slips t
Al, 4.