davidaulloa/AmericanStories huggingface dataset:
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1914-03-05

Moisten slightly with the oyster liquor
and cream or rich milk or either alone.
Cover with crumbs season and pour
on all the milk that will bo
readily taken up by the crumbs For
shells we seldom get any large enough
for more than one layer of oysters. When
we use dishes, add another layer Of
oysters and a layer of crumbs on the
top. This would give us three layers of
crumbs and two layers Of oysters Cook
until the crumbs brown on the top, but
there Is no damage to lift out an oyster
to see II properly done, being careful not
to break up the top layer more than nee
essary.
For escalloped oysters moderately hot
oven Is desirable and also they should
stand for at least 20 minutes after they
are prepared so that the moisture and
flavor may blend well throughout the
mass If on shells it is best to place the
shells In a square. shallow tin so as to
handle easily in putting in and taking
from the oven.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1914-03-05
GOOD BACKWARD FOWL.

sppi has been calculated 1t reaches the
enormous quantity of lbs, i32 900 tons per
year.
The amount of sediment carried by the
Mississippi in addition to these salts is
enormous. The quantity delivered annu-
ally to the Gulf Of Mexico according to
II. J.. Abbott, is si2,5oo,0Oo,0o0 pounds, or
about 4OS 100000 tons
These figures are the result of an nvesti-
CATION of the quality of western stream
waters made by the United States geologic
cal survey to determine their fitness for
irrigation.
The average discharge of salt and mud
per year by the Colorado river amounts to
33S, 100000 tons. In addition to the sus-
pended solid matters carried by this river,
there are also enormous quantities of dis
solved substances transported into the sea,
These dissolved salts are 4,550,00O tons of
common salt, $4,000 tons of Glauber's
salts, 100000 tons of lime, 2,iOoOoO tons
Of gypsum and 100000 tons of magnesium
sulphate or EPSON salts, making a total
of 100000 tons Of dissolved matter an
nually carried into the Gulf of California
by this river. In spite of this enormous
amount Of DISCOVER matter, the Colorado
river Is not considered to be a stream of
high naturalization for the western sec
ton of this country This is duo to the
fact that the amount of water is so enor-
nous. in proportion to the dissolved salts
that they are only n very small proper
ton of the total charge.
The concentration Of the salts in the
Elm York OF the Red river in Oklahoma is
by far more than that in the Colorado.
This particular river annually discharges
1,3ODo00 tons of common salt which is
equal 10 1850 tons per square mile of area
drained. while the discharge of salt from
the Colorado is % tons per square mile.
The total amount OF salt annually carried
away by the Elm Fork is 2.3S9OO0 tons.
It must be borne in mind, however, that
these quantities, vast as they are, repre-
sent only a fraction of the total matter
transported The mud, sand. silt and
products of rock decomposition are de-
posted along the entire course of the
river, and what proportion of the whole
at last finds 1t way into the ocean no one
can say but the fraction cannot be large.
From the Independent
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1914-03-05
BOILED RICE.

In the season when vegetables are few
in number they become monotonous and
a fashion has sprang up in many fam
lies Of securing variety by replacing
them frequently with farinaceous foods
like rice, farina and hominy Macaroni
and It's cousin, spaghetti, are almost as
common as potatoes, so they are dished
up in many fancy ways to tempt the
palate.
Boiled rice, when properly prepared, Is
the best of the vegetable substitutes. n
is found in perfection in southern homes
and in some northern families, into
which the old recipes have crept It
should be dry and firm. but tender, and
not the soggy mass sometimes set before
us. 1t should be washed in several wat
ers to remove the floury coating which
VIII make 1t pastry and hold the grains
together. Have ready a large saucepan
of salted boiling water. violently boiling.
and into it sprinkle the rice slowly so as
not to stop the boiling.
Cook uncovered for 10 or 20 minutes,
or longer if the grains are not soft when
pressed between the fingers. Drain off
every drop of water. sprinkle with salt,
cover the pan with a napkin-one thick
ness only-and set in on the side Of thu
range to steam and become perfectly
dry. If these simple rules are observed
delicious to the taste. Do not cover the
dish in which it is served
MARTHA TAFT WENTWORTH.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1914-03-05

greasy texture, and If too low 1t will take
too long to churn. Rich cream will churn
more quickly than thin cream, because in
fat globules, and they are nearer together,
so that they come in contact with each
other MORE quickly. The churn should be
turned so the cream can be heard to fall
with each revolution. If the churn is
turned too fast the cream is held station
airy in one end Of 1t. while If 1t is turned
too slow the cream simply flows from one
end to the other.
Very often ] have been called upon to
answer the following question: What
shall do? ] churn and churn but can get
no butter" 1t is rather difficult to an
swer without knowing all of the exact
conditions, but as n rule churnlng a little
ripper cream, churning at higher tempera-
ture, and, if possible, feeding succulent
feeds will overcome the trouble. This
complaint usually comes from person
keeping from one to five cows, and in the
fall or winter, near the end of the cows
lactation period. Why? If you do not
have silage, usually very dry feeds are
fed during fall and winter months. This
tends to harden the fat globules in the
milk. AS the COW approaches the end OF
her lactation period the fat globules also
become hard and smaller, hence it is
more difficult to get them to unite and
form butter. If you have a large herd of
cows they are not likely to all go dry at
once, and by mixing the milk of the
whole herd difficult churning can be
avoided
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1914-03-05

They have made themselves rich on tn.
little old abandoned farm, that was tnt
joke Of the neighborhood before they
went there. The farmers thercabout
mostly all farm Just as they did before
this object lesson was put before their
eyes. They say it is not farming. It ia
not granting their point of view. It is
the new business of WORKING the land
These men only kept one or two cows,
to make their own milk They kept horses
enough to do their farm work and hau
their wagons to market. They did not
experiment. They did not go in for straw
berries or potatoes. except to get the few
they needed for their table. They did the
most of their own work. They paid
something like $500 for the old farm, as
| remember it, and what it is worth now
they do not know. They do Mt care.
They capitalize their brains and their
muscles. Anybody with a modcum Of
sense can DO what they did-wnat they
are doing row.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1914-03-05
CROPS AND CABBAGES.
Success OF Two Danes on Barren
Massachusetts Farm.

! know two brothers, Danes, who went
into the vJry heart Of the most rural
of all the rural districts of New Eng
land, one of the little almost forgotten
hill towns in central Massachusetts, as
much as % or 80 years ago, and bought
little abandoned farm of some co or
10 acres, writes George French in the
American Cultlvator. They had been mar
ket gardeners in the Flatbush district of
what is now the borough of Brooklyn of
the city Of New York They had been
laborers there, working for one Of the
then big gardeners of that region. What
they wanted OF the small, rocky barren
piece of waste land up on that cold and
frosty hill nobody about that region could
imagine. The house was a wreck and the
land was not thought worth paying taxes
on. The only apparent advantages SEEM
ed to be the free air and being eight
miles from a good market
But the brothers went to work, grub
bling out the big rocks and patching the
roof of the house so that they would not
be drowned in their beds when there
came a storm In the night. They put in
patch of cabbages and few turnips and
beets, using commercial fertilizers for the
most part The nelghboring farmers
laughed. and guessed how long it would
be before the brothers went back to
F1atbush. But they were all astonished to
see the good crops that were harvested
the first season; but they had some more
laughings when they saw the roots care
fully washed, trimmed and neatly packed
in clean barrels These roots sold easily
The brothers worked on, in the light of
the grins of their neighbors. They took
out more rocks, and every year they had
more good roots and cabbages to take to
market. That dumb poor land will all
run out in year or two" said the
farmers. But it didn't. It got better and
better and there were better and better
crops, until the brothers had got their
yield up to big two-horse load every
day in the year, with perhaps two o
three exceptions due to snowstorms in
the winter; and the produce all went to
one commission man, who has now hand
led it for all these years, and, of course,
made lot of money on it.
The brothers stored their roots in
ground cellars, not much but mere pits,
and took them out as needed, trimmed
and washed them and carted them to the
market. After they got well started and
had enough land under cultivation, they
put away in the bank about $500 a year.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1914-03-05
POINTS ON CHURNING.
Temperature Chief Factor Affecting
Length of the Operation.

The old saying, THE world was never
made in minute" applies also to good
butter, observes II. T.. Judkins i'm Farm
ana Fireside, Under no conditions can
butter Of a good texture and buttermillS
low In butterfat be obtained in five or
10 minutes TO obtain the best results one
should churn 30 to 40 minutes, The time
TO stop churning IL not after the butter
has been collected into a mass, but when
the butter grains are about the size of
peas The churn should be stopped once
or twice after the butter breaks and an ex-
amiHatiOn made so as to avoid overchurn-
ing, At this stage the buttermilk can be
drawn off and the butter washed and salt
ed to the best possible advantage. Some
Of the things that affect the length of
churning are the degree of ripeness, the
temperature OF the cream, the per cent
of fat in It, and the fullness and speed of
the churn. Ripe, or what is commonly
known as sour, cream churns more quick
~ than sweet cream, The Tactic acid
which Is developed changes the body of
the cream by weakening the membranes
enveloping the fat globules so that they
can come together more readily
The churning temperature is probably
the biggest factor affecting the length of
churning, and yet how often II is entire
ly ignored! A dairy thermometer al
though the cost be only 90 cents. is Just
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1914-03-05
INHERITED VIGOR NECES-
SARY IN POULTRY.
Breed For Vitality.
HreFU FOr V1tHIIty.
New Jersey Agri. Experiment Station.

New Jersey Agri Experiment Station.
PROF. H. r. LEWIS,
constitutional vigor means health,
vitality and stamina common to strong
well bred birds, the lack of which makes
poor breeders and Improbable egg pro-
ducers, and no one practice would result
in better birds and more profit than mat
ing and selecting breeders for vitality If
for no other characteristic. A good hen
is expected to lay in one year five times
her body weight in eggs, which means
about one egg every three days, and to
accomplish this she must consume and
aSsimiate thirty times her body weight
of food. Therefore the laying hen must
be an exceptionally strong. vigorous ami
NAL to stand up under such strain.
SIGNS OF LACK OF VITALITY.
The following are some OF the con-
tributory causes to lack of vitality: In
creased productiveness without proper
care, too close inbreeding without regard
to vigor, the use of pulets instead of
mature hens for breeding, heavy feeding
or congesting of breeding stock lack of
exercise for breeding or laying stock,
careless and improper methods of hatch
ing and failure to use due care in selec-
1ion of breeding stock which possess su-
perior physical vigor
The action and movement of birds
probably indicate best their physical con-
dltion, as the physically weak are mac
tive, dull and generally NOPE around
rather than range to any extent in search
of food or scratch for grains which al,
fed in litter for the express purpose of
keeping the birds busy. Weak birds are
usually the longest on the perch, going
on early at night and coming off late in
the morning and in extreme cases spend
ing most of the day on the perch. The
bird which is off the perch first In the
morning and the last one on at night is
in every case the one to keep for breed
ing and laying and the loud and fire.
quent Growing Of the male and the cack-
ling OF the female are Indications of
physical strength and superiority.
There are certain body signs indicating
neck; thin, long beak narrow head. a
i'HE' pouS lelShiilb utptn, long
legs and thighs which give the bird a
stilted appearance, knockknees and sunk
en- or depressed eye, The strong bird at
any age should have a bright, prominent
eye; well developed body which is deep
and wide. glossy, neat plumage, bright
comb and wattles erect carriage and
should be active and sprishtly in all its
movements
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1914-03-05
Artificial and Natural
Methods Require Diff
ferent Kinds of Atten-
ton.
Buff Cochins Magnif-
cent Specimens of
Chicken Development
and Breeding.
BY FRANK HECK
Poultry Expert and Author.
Copyright 1914 by The Eugene McGuckir
Company.

The care of chicks from the time they
Ire Matched until they can look out for
themselves is problem for the most
careful consideration. 1t is during this
period that the fruits of preceding
months of work are put to the grea,
lest.
The poultry raiser at this time is deal
Ing with natures great force of develop
ment. Animal instinct cannot. however
overcome all conditions, so man can step
Tn and aid nature
Especially is care necessary when arti-
hcial devices are used. The FOLLOWING
criticize gives many useful suggestions to
Che large and small poultry raiser.
Buff Cochins, shown in the accompany
ing drawing, are one of the largest breed
OF chickens grown and also most impos-
ing.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1914-03-05
FARINA WAFFLES.

Rub a cup of cold boiled farina very
smooth with n tablespoonful Of melted
butter, and two cups Of warm milk and
teaspoonful of salt Beat two fresh
eggs very light and add these. Last Of
all. stir in small teacupful of white
Hour sifted twice with a teaspoonful of
baking powder. Beat very light and
smooth, and bake Immediately. Be sure
that the waffle-iron is thoroughly
creased before pouring in this batter as
the farina is likely to stick unless this
precautlon Is taken. These warfles are
delicious If they are huttered as soon az
baked and spriuklcd with powdered
eGsar 20 which a very little powdered
cinnamon had been added
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1914-03-05

in appearance. on the utilitarian side,
too, they are desirable. the hens being
good layers of brown eggs; good sitters
and mothers.
While the chicks are slower in matur-
ing than any other American variety,
they are hardy and grow rapidly. When
full grown, males weigh from 10 to Ii
pounds and females from eight to 10
pounds. Their flesh is exceptionally
good, making their raising for roasters
particularly attractive and profitable.
For this purpose cross breeds of Cochins
and Brahmas are extensively used
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1914-03-05
MULE VS.. HORSE POWER.
Long Lived and Economical Beast.
GEORGE H. DACY.

Mules are more intelligent. efficient and
generally more satisfactory for farm
work than horses and for their weight
are superior in drafting ability. They
wax fat on grain and roughage that most
horses would reject consuming about
four-tifths as much food as similarly
sized horses. Contrary to popular opin-
ion, the majority OF mules are tractable,
docile and easily handled in the field and
stable, while for heavy work and con-
tinuous service mules will ordinarily
wear out the average team of farm
horses.
Mules are particularly adapted to n
change of drivers, as they flourish under
treatment that would worry and fret a
horse almost to death. At present they
excel horses in value on all the leading
markets, and pair of young, well brok-
en- 100 pound mules standing sixteen
hands high will command from $3.50 to
500 and higher. and their immunity to
foot and leg ills, which so vitality affect
the efficiency OF many horses, is another
strong point IN favor of this race of
hybrids. The mulo Is the offspring of
the mating OF a Jack and a mare and is
incapable of reproducing himself.
MULE RAISING PROFITABLE.
The owner of n good jack and several
typy draft mares can make an attrac-
tive income from mule raising, as ~'can-
ling mules bring about So per head
yearlings s1S5 to $50 apiece, while two
year-olds sell for $l75 to 500 and mature
mules bring upward of $225. Thus the
mule breeder is quickly able to realize on
his stock raising operations. Ordinarily
a desirable jack costs from $500 to $1,000
For general roustabout farm work the
mule is excellent and after a fearisome
days work, when free of his harness,
first takes good roll drinks a little
water. then eats a little feed, and in this
way he passes the night. The next morn
ing he is ready for another ten or twelve
or even fifteen hours of hard work
Mules are also their doctors and will not
gorge themselves with food nor flood
themselves with water. as will horses
for never hear OF a mule being founder
ed, simply because he knows when he
has had enough. The term stubborn as
mule" would be more appropriate If it
ran Sensible as a mule Again, the
mule has the ability to endure heat and
is far less liable than horse to injuhy
from sunstroke, He also has smaller and
more compact feet than horse. a point
to be appreciated in cutivating the hoed
crops where tho rows are narrow. Last
ly, the mule makes a very serviceable
rpad animH and will so along with
right good ~-e t~"rs at a stretch.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1914-03-05

Cochins and Brahmas are descended
from the Shanghais, Chlttagongs and
Malays imported from Asia between 1910
and 1850. OF the four colors in which
Cochins are bred--buff, black. white and
partridge-the buff was the original
Considerable difficulty was at first ex-
perienced in eliminating the dark feath-
ers that appeared in the plumage, but
careful breeding has overcome this COM
plant. Now great size, even color. long
foot feathers and lordly manner make
them a striking bird in any flock.
In fact, they have come to command
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1914-03-05
SPRING GARDEN PLANNING
Order Seeds Early and Test Them.
E. X. PARKINSON

February is garden planning month.
for there are the seeds to be ordered.
plans to be drawn, manure to be pur-
chased and plowman to be engaged.
To derive the greatest pleasure from
garden it should be permanent ons
and the spot most carefully selected A.
level piece or one sloping gently toward
the south Is to he preferred, and If pos
siole a Windbreak Of evergreens should
be set out on the north side, and a low
hedge of barberry might be planted
around the edge of the entire garden,
adding great beauty and providing bright
autumn coloring. For Illustration we will
lay out a garden for family of six and
divide In four parts, so that any or all
could be used. Mark out. then, square
40 feet on each side. with windbreak
of trees or wall or board fence on tina
north side and a low hedge of barberry
on the other three sides Divide this
square into four equal parts by walks
ten feet wide and where they cross -
the center build n little arbor on -yIitt
to grow vines. Each of the square.
will be ninety-ilve feet. On the cast.
west and north sides sea out fruit trecg
next to the photographers and cherries
Twenty-Five feet apart. pears and
peaches about twenty feet and p,ums
about fifteen feet apart.
LAYING OUT THE GARDEN.
On the plan mark the plots l, .. g.,
Use the northwest plot, No I, for per.
manent crops, such grapes, small
fruits, rhubarb, asparagus, Strawberries
and herbs. leaving q I've foot strip or
the two sides bordering the walk for Der.
ennials-peonies' iris, phlox, sweet will
liam, etc. Then, beginning on the mort,
side, plant twelve grape vines, twenty
four blackberry plants. thirty raspberry
eight currants, short double row Of sill
gooseberries each, row of rhubarb, fiv,
rows of asparagus containing about l2t
plants set three feet apart in the row and
five rows of Strawberries set two feet
apart
Let the vegetable rows run north and
south and border the plots on the walk
sides with flowers The cost for vege-
table seeds will be about SIS Buy of
reliable firm and never experiment with
cheap seeds unless willing to test them
first, which may be done by filling shall.
low pans with damp sand, planting in
the seeds and keeping them moist and
covered with a cloth for a few days,
when the seeds worth while will start to
grow, With such a garden, we'll pre-.
pared by deep blowing. thorough harrow.
ing and pulverizing until the soil is fine
and mellow and literally manuring it
ono may derive not only great pleasure,
but a nice profit as Well.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1914-03-05
DOMESTIC SCIENCE
Cooking ana Serving Conducted by
Lillian Mason.
ROAST LAMB OR YEARLING
STUFFED.

iNofNol LA vi - tJtN Y fIA klIlNNf
STUFFED.
While it is easily possible to have
the bone taken out of the leg and loin,
and the cavity cut open with the boned
loin bound over the opening, after stuff
1ng, by tape or nice cotton Irvine, thus
allowing n good and ample pocket for
stuffing in hind quarter still It is
equally possible to take out the shoulder
blade and bones from forequarter and
also produce a very nice stuffed roast
which Will cost much less. Not only
does the forequarter weigh less, but also
at the much lower cost per pound we
often find It will give as much as we re-
Nuire at about one-half the cost Of the
hindQuarter While we would have more
meat to use in the hind, for lart;e fam
M, the economy will not be SO great
as the difference In price per pound Sig
nides, still for a small family the hind
quarter of n good yearlng will usually
last too long.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1914-03-05
NUT SALAD.

Allow one pound OF walnuts to a head
of lettuce. Crack the nuts so as to keep
the halves unbrohen, turn boiling water
over them, let stand five minutes and re-
move the skin. Wipe dry, and when cold
arrange them on the lettuce leaves which
have been washed and Crisped in water
Pour over them mayonnaise dressing,
or a French one, if preferred.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1914-03-05

as essential to the buttermllt as is the
clinical thermometer to the veterinarian.
After you get one do not fail to use it.
1t is impossible to state the best churn-
ing temperature for different conditions,
but In general butter will come in the
proper length of time if the temperature
is between 90 and IS degrees Fahrenheit.
The higher temperatures must be used in
winter and the lower ones in summer.
If the temperature is too high the butter
VIII come too quickly and have a soft,
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1914-03-05
WHAT THE RIVERS CARRY.

From every square mile drained by the
Mississippi Sc tons of salts are deposited
annually in the Gulf of Mexico. The av-
erage outflow of the river is placed at eG4,
900 cubic feet per second. and from the
ahaiysis Of this water the amount of mate
rial III solution transported by the Missis-