The Middlebury register. [volume] (Middlebury, Vt.) 1850-1882, 1881-10-07

y. Br1dgeman, OF the Elmira Farmers
club, illustrates the value of the liberal
application of barnyard manure by the
following story: A story of my early
observation comes to my mind. When
1 was eighteen years old my father was
going away from the farm for few
days, and he gave me task to perform
In his absence. 1t was to draw out ma
nure to lot assigned. 1 had q young
associate, Perry Stowell, to help me,
but neither of us knew how closely the
loads should be placed, 20 we drew
seventy-fve loads with yoke of three
year-old steers and one horse as our
team, and when We had finished it was
found that we had put all those big
loads on an acre and half. That was
more than thirty years ago, but the
ground that was dressed so heavily has
in all that time never forgotten the ap.
plication. If pillow it for grain get
bigger crop than from any other like
area in the field, it brings more corn,
more grass; in fact, it feels that manure
to this day, although I cannot suppose
any Of its substance is left. The fact
is it made that acre and a half so
much better than other land alongside
that bigger crops were a matter OF
course, and the very fact OF raising big.
ger crops implies more refuse matter to
decay in the soil and so maintain fertility
in the first place impaired, in this case, by
the seventy-five loads of manure. There
is always sitter sod, stronger growth
on that land, making it worth enough
more to pay for what at the time was
kg.f., 4.
Recipes.
BAKED POTATOES. - Raw potatoes
pared and sliced very thin, put into
pudding dish and covered with milk,
sprinkled with pepper and salt and
tablespoonful of flour previously mixed
with little milk, baked until nicely
Drowned, from thirty to fifty minutes.
Those fond of onions can add a few
slices.
ANGEL CAKE.-Beat the whites of
eleven eggs stiff, then add one and
half cupfuls powdered sugar, and one
teaspoonful vanilla. Sift four times one
cupful flour, and one teaspoonful
cream-tartar sifted four times; add the
flour and cream-tartar, and beat lightly
but thoroughly. Bake in an earthen
dish with stem in tho center forty
minutes.
BRAZILIAN TEA DIsH.-Take some
slices OF bread about half an inch thick,
cut of all crust, steep the bread in
little milk; when soaked through cover
each piece with beaten egg yolk and fry
with butter light brown; then arrange
the slices on hot plate and lay on each
piece tolerably thick covering of pow
dered sugar and cinnamon we'll min
gled.
CAKE OR BUNs.-One pound of -four,
one ounce of butter, three-fourths
pound OF brown sugar, one pound cur
rants, four ounces candied peel, three
eggs well beaten, one-fourth ounce car
Donate OF soda, one-half pint of milk,
warmed. Rub the butter in the -four,
then stir in the sugar, sprinkle the car
Donate OF sugar over the mixture and
Immediately add the milk and eggs,
previously mixed together 1.-THE milk
must have been warmed and the eggs
well beaten), then add the currants and
candied lemon, cut thin. Beat all to-
gether with strong spoon for ten min
utes. Have ready tins well buttered,
half fill them and put them directly
into brisk oven.
ASPARAGUS SoUP.-Take half hun
bred OF asparagus, boil it in saucepan
with three pints Of stock free from fat.
When done remove the asparagus,
pound it in mortar and pass it through
sieve. Melt about one and half
ounces Of butter in saucepan on the
fire, and mix it with two tablespoonfuls
of flour, add little sugar, pepper and
salt, the asparagus pulp and all the
stock in which the asparagus was
boiled, Let the whole boil up, adding
as much more stock as will make the
soup Of the right consistency. Then
put in a little spinach greening, and
lastly small pat of fresh butter, OF stir |
in half gill of cream. Serve over
small dice Of bread fried In butter. !