The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1897-11-30

SCOTS

4u0 IS Lcom an 6ugAISu oG"
change. Some Of the good houseWivg
among our readers may like TO try 10:
After the strong recommendation Of
Scots broth by the late SIR Isaac Hol-
den, who died in his ninety first year,
and whose opinion on dietetics ought,
therefore to carry some weight. is may
be that readers Of the Agricultural
GazaEte might desire to know some
thing Of the dainty of which, reason
ably enough, they may have a very
haEy notion.
Sir Isaac, we are told, was never
tired of pralsiDg the virtues Of Scots
broth. Science" he said, showed il
to be excellent food. If you can live
fairly we'll on Scots broth you will
never have rheumatism. IL is the pot
ash in the vegetables that does it. Is
keeps up the alkalinity of the blood. It
gives you potash in lts natural form.
The potash OF the chemist and the pot
ash OF allure are two different things.
Garden vegetables are rich in potash.
The English boil their vegetables and
pour OF the water, and eat the resi-
due. The water has taken away the
potash. Scots broth is the natural
heritage of the Scots and has gone far
to making them what they are" So
much for the opinion of q very shreWd
individual, and after reading it, who
would not wish to live on Scots broth9
OF course, there is broth and broth,
and in Sir Isasc's day, in the humblO
sphere in which he began life, it would
be made in a rough and ready way,
mGLgre the fact that nearly every
house wife in Scotland prided herself
on the superiority Of her broth. But
the following is quite an up to date re-
ceipe, and it the directions are care
fully carried out, will produce a soup
~presentable at any table.
In the vegetables lie the health civ.
ing properties-in the stock the
strengthening qualities-therefore both
must have their due share of attention.
It a piece of boiled beef is desired for
the table, q few pounds of rib will be g
nice cut, and enhance the favor of the
broth; but to have it really nice, a cut
from the leg, with a good piece of mar
row bone ia all but Indispensable. SO
we'll did our ancestors understand this,
that the bone in poor households did
duty again and again, and It is even On
record that neigbors lent it to each
other Ito boil the broth" as they put 10.
This, by the way ; such frugal fashions
have long gone out OF use, though it 10
quite probable they were in voguein~
Sir Isaac Hllden's early days.
Put the bone on in cold water AIDE.
quare in proportion to the quantity
of meat to oe used. When it bJlls let
iT simmer IN hour to get out tbs good
ness, and make the meat tender for
children's and servants dinner. then
add the cut intended to be served at
the table, and bring to the boil again;
draw to the side and skim carefully.
While this preliminary process Is go
ing on prepare the vegetables-c8rrots
cut and sCraped in small dice. parsnipg
ditto, Eurnips ditto, a pr-oporGionable
4ASAVAbS SG A4AAASONs 01N d KOO0
handful of parsley. Put these all in Q
bowl Of water as finished, and when
the stock is boiling again, drain them
from the water and add them to it; let
it boil for at least two hours. Wash q
breakfast cupful Of pot barley, put Is
on with plenty of water, in a seDerato
saucepan, and simmer till soft and
tender. If the broth is liked clean and
thin, az most people prefer it, wash the
barley again, and add it to the soup; iR
liked thick put it in as i5 is, in sum-
Gent quantity to balance the vegeta-
bles. Some people use rice instead Of
barley, but it is not then real Scots
broth, nor is it much relished IN scot
land. 1t also lacks some Of the fine
properties of barley broth, as we'll 40
the vegetables ia considered very good
for improving the blood, while too
much rice on the other hand, would
tend to impoverish it.