Year: 1872



 Farm, Garden and Household.

 LOBSTER SALAD. Take the lobster, if canned (and it is not easily procurable whole, in the country,) and two hard boiled eggs cut in slices, two anchovies filleted, and two cabbage lettuces, or any other salad, cut up small. Mix the whole we'll together in basin; season with half n teaspoonfuI of chopped oniors, one of chopped parsley, one of chopped tarra- gon and chervil, little pepper and salt, six spoonfuls of salad oil, and two of vinegar. When we'll mixed, turn the whole into 8 salad bowl, and serve. Crabs may be dressed Ill the same man. ner.

 ROAST OYsTERs.-Wash and wipe the shell-oysters, and lay them in the oven, if it is quick-upon the top of the stove, if it is not. When they open they are done. Pile in @ large dish and send to table. Remove the upper shell by dexterous wrench of the knife, season the oyster on the lower with pepper sauce and butter, or pepper, salt and vinegar in lieu of the sauce, and you have the very aroma of this pearl of bivalves, pure and undefled. Or, you may open while raw, leaving the oysters upon the lower shells; lay in large baking-pan, and roast in their own liquor; add pepper, salt and butter before serv- ng.

 APPLES PRESERVED LIKE GINaER.- Peel and cut in quarters enough apples to weigh six pounds; weigh them and take the weight in sugar with half a pound of race ginger; pack the apples in jar, 8 layer of apples, then sugar and ginger until all are put in. Next day bruise an ounce of ginger and in fuse it in half pint of boiling water closely covered. Next day, put the apples, sugar, and ginger, with the wa ter from the bruised ginger, in a pre- serving kettle, and boil it for one hour, or until the apple looks clear and syrup rich, adding some lemon-peel just before done. This tastes like West India ginger when nicely done.

 STEAMED OYsTERs.-If you have ne steamer, improvise one by the help of a colander and pot-lid fitting close into it. at little distance from the top. Wash some shell-oysters and lay them in such position in the bottom of the celander that the liquor will not escape from them when the shell opens, that is, with the upper shell down. Cover with a cloth thrown over the top of the col ander, and press the lid hard down upon this to exclude the air. Set over a pot of boiling water so deep that the col ander, which should fit into the mouth, does not touch the water. Boil hard for twenty minutes, then make hasty ex- animation of the oysters. If they are open you are safe in removing the cover. Serve on the half-shell, upon 8 hot chafng-dish. Sprinkle little salt over them, and few bits of butter, but be quick in whatever you do, for the glory of the steamed oyster is to be eaten hot

 DAIRY Cows IN WINTER AND SUMMER. Chester Hagen gives in the Wisconsin State Agricultural Society Report the conclusions of his experience for twenty years in that State. He says: The care and food of 0 dairy are of as much im- portance as the proper selection of the cows; for even good COWS unless well fed and cared for are poor property, yielding little or no profit. They should always have good, comfortable stables in the winter, be iberally supplied with the best quality of hay, with light feed Qrom one to two quarts) of meal each day. With this treatment, if fed and watered regularly, they will pass the winter in good condition, be fat enough for beef in the spring, and will not have to lay on flesh for a number of weeks before they come to full flow of milk, To secure the most satisfactory results, good pastures should be provided; the tame grasses, timothy and clover are the best. A daily mess of ground feed through the summer will be found prof. itable; and some provision Sowing corn or some other crop to cut up green should be made for droughts or short feed in the fall. Pastures should have plenty of pure water in them, easily ac cessible at all times. Shade trees ol some kind of shelter from the scorchine heat of the sun are essential to the comfort, and consequently to the profit abieness ot the COW. When the weather is warm and the flies are troublesome they should have pasture to run il nights. At this season of the year they will feed more in the night than during the day. Good careful hands at the milk-pail are very essential in the proper management of the dairy Each milke1 should have the same COWS assigned tC him to milk regularly night and morn ing, and the milking should be done, a. nearly as possible, at the same hour eacl day. It is eminently true that the bet ter the care taken of the cows, and tn. better they are fed, the greater will b. the flow of mik. The special aim o every dairyman should be to get th greatest amount of milk from Q give1 number of COWS, for in this they vii find their greatest profit.