Year: 1877

strawberry GEM TARTs. - Make
large-sized gems in the usual manner
from the fine Graham -four, being care
full not to bake them too hard. When
done let them stand ten or fifteen min
utes to steam, then split Upen and I'LL
each half with strawberries with or with
out sugar, add spoonful of strawberry
Juice sweetened, if it will hold SO much,
and serve at once.


STRAWBERRY SALAD. - Pick, wash,
drain and toss crisp, tender lettuce
leaves, shred them up fine in the salad
bowl, and pour over them some straw
berry juice, and serve at once.


NUTRITIOUS COMPOSITION. Take equal
quantities of sago and cocoa, mix them,
put tablespoonful in pint of boiling
water, and boil the whole together for
few minutes with constant stirring.


COTTAGE CHEEsE.-Those who have
plenty of milk and make butter, have an
abundance of sour or clabbered milk daily
clean and fresh, which is the article de-
sired to make cottage cheese. The true
way to make this sort of cheese is to
skim the sour milk and set gallon or
two of the milk on the stove in o milk
pan and let it gradually warm till it is
lukewarm all through. Stir it occasion
ally to prevent its hardening at the bot
tom. When it is little warmer than
new milk, and the whey begins to show
clear around the curd, pour it all into o
coarse, thin bag, tie it close, and hang up
to strain. Let it hang for two or three
hours in a cool, shady place, then take
from the bag, and put the contents in
covered dish. When preparing for q
meal, mix with the curd rich sweet
cream, sugar and nutmeg. Some prefer
salt and pepper, but the sugar will give
it the flavor of fruits or acids. This
preparation OF milk will often be found
salutary and wholesome for dyspeptics
and weak, and infamed stomachs. The
clabbe" = also very nutritious and easily
digested.


ASPARAGUS RoLLs.-Bol the aspar-
agus, as usual, in boiling salted water
when tender cut up the tops and all that
is eatable and warm over in milk, butter
rubbed in -four, yolks of raw eggs
beaten, CRATE of nutmeg, and small
pinch of mace-quantities regulated by
the amount of asparagus; have some
milk rolls with the crumb scooped out,
having taken off the top crust, fill the
cavity with the boiling asparagus, and
place the top crust on at once; must be
managed quickly, SO as to go to the table
very hot.


Growing Carrots.


OF all root crops carrots are the most
nutritious and best for COWS and horses.
They give richness and fine color to
the cream that nothing else fed to cows
ever equaled; and in the winter q peck
or hall bushel fed to cows daily is as
good as, Of better than al ofdihafy feed
of meal; and when We consider that from
500 to 900 bushels can be grown from
an acre, it needs no lengthy argument to
show that they are profitable. But"
says farmer A, GIVE tried growing
them, and it cost me more to weed them
than they were worth" Yes, l know
how you managed. You did not prepare
your land for them by heavy manuring
the previous year, and growing crop
of potatoes on it, and thoroughly de-
stroying the weeds, and allowing none to
90 TO seed. If you had done this, and
had put on manure enough for two crops,
your potatoes would have paid all or
more than the expenses, and then the
land would have been in good condition
for the carrots, as it would not have re-
quired any manure that season, and
you would not have found it troublesome
and expensive to keep the weeds down.
l have frequently mixed the seed with
sand and kept it moist week, setting
the pan in the sun by day, and in the
house near the kitchen fire by night, ap-
plying little tepid water from time to
time, and as soon as the least sign OF
sprouting appeared, I had the land made
ready, then dried the seed in the sun
by spreading it on large trays, then SOW
ing it by hand; and in three days it was
above the ground and the carrots grew
rapidly ahead of the weeds that appeared,
and the crop was kept free of weeds with
very little labor. Carrots require deep,
mellow soil, and should be sown In drills
about fifteen inches apart for hand hoe
ing, and thirty inches to be cultivated
With horse. Sow at the time of plant
ing corn, or a few days earlier.


Corn and Pork.


There is an excellent practical sense
in the following, from the Iowa State
Register:


"There have been various careful
tests as to how much pork bushel OF
corn will make. It seems to be con-
ceded that with the best breed of hogs
and the greatest care in feeding there
may be certainly eight and a half pounds
to the bushel. With this data it is easy
for farmer to know what he is dong as
well as what is best to do. He will see
at once if corn is twenty-five cents
per bushel and hogs five cents, he
should sell hogs and not corn. But if
corn be fifty cents and hogs five cents it
is more profitable to sell corn. Corn at
forty-fve cents and pork at five cents,
they are equal. And in this way a
farmer can easily decide what to do. Or
in other words find out what he can
obtain for his corn, then multiply the
price of corn by eight and half, and he
can at once see which is the most profit
able. Pork ought to be the standard by
which to ascertain the price of corn, and
not by what they will give at the railroad
station. We have said frequently that
most of farmers do not know whether
they are making or losing money, for
the reason that they do not make any
effort to know what their wheat, corn,
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