Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1880-05-07
FARM, GARDEN AND HOUSEHOLD.
Seed POtates.

Seed POtates.
Mr.. W. II. Hills, of Plaistow, N. H.,
makes the statement, based on "cale-
| full experiment" that "seed potatoes
every way perfect, selected from hills
giving the largest yield, will produce
about double the quantity of a like size
and form that can be obtained from
average stock as selected for market"
} His further remarks on the subject we
| condense from The Mirror and Farmer:
"For some years past have selected
my seed potatoes in the field at time of
digging, and with the best results.
Every farmer has observed that certain
hills, or sets, will yield double the
quantity of more perfectly formed
tubers than the average. Just why
may be an unsolved conundrum, but
the fact is a matter of common ohser-
vation. Believing that, as law of
vegetable growth, like produces like,
have frequently suggested to those en-
gagged extensively in growing potatoes
that they select their seed in accord
ance with my own practice. This is
just what most farmers do in case of
the corn crop. The earliest and best
ears, from stalks producing two or
more good ears, are selected in the field
and traced up for seed. But with
the potato no such care is exercised.
In many cases second-sized tubers, un-
suitable for the market or the table, are
reserved especially for planting. If
quantity only is desired as large a crop
may be grown from medium or second
sized tubers as from the best, but the
product will be otherwise inferior.
The man who pays double price for
xtra selected seed will make no mis-
take, whetherit be of corn, or any other
farm crop. One reason why so much
poor seed is put upon the market is that
so few purchasers are found for super
ior article. The farmer who should
purchase and plant peck of corn
shelled from 'nubbins,' simply to save
fifty cents difference in price between
that and carefully selected seeds, would
be thought well-nigh insane. Yet this
is just what many are doing every year
with the potato. No wonder that new
varieties soon run out"
SCOT for the Garden.
Those who have SCOT, either of wood
or bituminous coal, should carefully
save it for use in the garden. tits valu-
able for the ammonia it contains, and
also for its power ofreabsorbing ammo
MIA. 1t is simply charcoal (carbon) in
an extremely divided state, but from
the creosote it contains is useful in de-
stroying insects, and is al the same time
valuable as fertilizer for all garden
crops. 1t must not be mixed with lime,
else its ammonia would be dissipated;
but if the soil is dry and hungry little
salt may be used with it, SCOT STEPPED
in water and allowed to stand and settle
for day or two is also a most excellent
fertilizer for house plants, possessing
precisely the same qualities that the
parings of horses's hoofs do. For
flowers out Of doors it is fsneeGi;a,lIT, yai7 gnd
tends to increase the vividness of the
bloom, and mixed with salt it is most
excellent fertilizer for asparagus, onions,
cabbage, etc., in connection with COM
post, in the proportion of one quart Of
salt TO six quarts Of SCOT. For two
bushels of compost this quantity makes
q heavy dressing for each square rod, to
be worked in next the surface of the
soil.-Pratrie Farmer.
Iron for Fruit Trees,
The scales which fly off from iron be-
ing worked at forges, iron trimmings,
filings, or other ferruginous material, if
worked into the soil about fruit trees,
or the more minute particles spread
thinly on the lawn, mixed with -he
earth OF flower beds or in pots, are most
valuable. They are especially valuable
to the peach and pear, and. in fact, SUP
ply necessary ingredients to the soil.
For colored flowers they heighten the
bloom and increase the brilliancy of
white or nearly white flowers of all the
rose family. american MGcsiratSt.
Recipes.
Potato OMELET. Take five ounces of
potatoes mashed, pepper, salt and a
little nutmeg; mix it with five eggs
previously we'll beaten separately.
Squeeze in little lemon juice, and fry
nicely.
HAVANA BUTTER.-One and half
eupfuls white sugar, whites of three
eggs, yolk of one; grated rind and juice
| OF a lemon and a half, or two small
ones. Cook over q slow fire twenty
minutes, stirring all the while. Very
Lice for tarts or to be eaten as preserves.
SOUR BRATEN, OR A SOUR POT-RoAsT.
Several days before the cooking of the
meat is to be done take 4 nice piece of
beef from the round, rub well with salt
and pepper and lay it in vessel, cov-
ering with vinegar spiced according to
taste. Lay with ita carrot and an onion,
or Glove of garlic. After lying thus
three or four days, take it out and drain
it in colander while you heat large
tablespoonful of dripping in pot.
Now lay the meat in the TAT and let 1t
brown on all sides; dredge well with
-four. An old crust of bread is an i'm"
provement to the sauce. Add p very
little boiling water, and let it stew at
the side of the fire, where it will only
simmer, for at least an hour, or for each
inch in height half hour. Or course
as the water boils away more is to be
added, SO that at the end there will be
enough in the pot for sauce.
ONE EGG TEA CAKE.-One egg, four
tablespoons of white sugar, one table,
spoon of butter, one gill OF milk, on
teaspoon of yeast powder, enough fiou
to make as stiff as pound cake, havo
with lemon and bake in patty pans.