The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1882-06-24
FARM AND PRESIDE.

There are 10000 pounds of pepper
mint produced annually in the United
States, and of this amount two-thirds is
produced in Wayne County, N. Y.
-Deeply-rooted crops, as wheat, red
clover and mangel, are those best fitted
to resist drouth, while shallow-rooted
crops, as grass and turnips, are those
that suffer most from it.
"A correspondent of the Fruit
Recorder, who has ''tried a great many
remedies for cabbage worms" finds
nothing equal to cold water dashed on
literally. Faithfully followed it will
save the cabbage"
The Chinese have introduced new
variety of radish into California that OBJ
tains remarkable size and still remains
tender Specimens are in the San Fran
cisco market that are twelve inches in
circumference and weigh two pounds.
-Cocoa-nut jumbles are very delicate
for tea. Crate one pound of cocoanut,
mix with it three-quarters of pound of
sugar, three eggs and two tablespoon
fuls OF sugar; beat all well together, then
drop on buttered tins and bake.
This is good time to destroy the
eggs OF the tent caterpillar, as the clus-
tiers ct them are more easily seen now
that the leaves are absent. As they are
usually glued closely to the small twigs,
the best way is to remove them with a
knife. = Chicago Journal.
-Corncobs are very valuable, espe.
cially after they are reduced to ashes
They contain great proportion of pot
ash-about twenty-five per cent.-and
the ashes can be either used for making
soap by teaching them or spread ON the
soil. Cobs furnish quick, hot fire.
st. Louis Globe.
-Pie-Plant Pudding.-Wash and cut
the pie-plant in small pieces, cover the
bottom of pudding dish with it, then
put in layer of bread crumbs and plenty
of sugar, and so on until the dish is
full; add little water, and only little,
as the pie-plant is very juicy. Make a
sauce to eat with this of melted sugar,
favored with cinnamon.-N Y Post.
The parsnip stew of our mothers is
still, to many, the only true way to serve
this vegetable. To make it, take thin
slices of pork (fat streaked with lean,)
let it boil for an hour, then add five large
parsnips washed, scraped and cut in
quarters lengthwise; let these boil for
half an hour, then add some potatoes, also
cut in pieces. When the potatoes are
done all viii be. Remove the vegetables,
and thicken the gravy in the kettle with
a little flour; add pepper and salt. and a
small lump of butter. Put the pork and
vegetables on large, deep platter, and
pour the gravy over them.-M Y. Post
Peanut Candy.-The thick peanut
candy sold by the confectioners is made
by removing the shells and skins from
roasted nuts, putting them an inch thick
in buttered tin pan, and pouring over
them sufficient sugar boiled to caramel
point to hold the nuts together, but not
to cover them; directly after sugar has
reached the degree of boiling indicated
in the preceding receipt, it begins to
burn; at this moment the sugar-boiler
must be taken from the fire, set at once
into a pan of cold water to check the
boiling, and the caramel, as the boiled
sugar is now called, is poured over the
nuts; white sugar is to be used in making
this candy.-N Y Times.