Year: 1870

FARM. GARDEN AND HOUSEHOLD


Hints to ElOuSes 3eperS-HOW to Buy


FeOd.


Mrs. Henry Ward Beecher, who, like hel
husband, knows how to WELD fluent pen
gives these practical bits of advice to youne
housekeepers:


In buying beef remember that ox-bee
is the best. The animal should be five OF
six years old before il is killed if you would
have the best beef. If well fed it will be


fine grained; the lean should be bright
red color, and well mingled with fat L
there is not good quality of fat running
through it the beef will be tough, and not
we'll favored. The fat should be rich
clear white, just tinged with yellow,
and firm, and the suet also.
Heifer or COW beef is paler than OK beef,
firmer grained, the fat q clear white, and
the bones smaller, bat it is not as rich OF
juicy. When the animal is too old, OF
badly fed, it is of dark red. the fat skin.
ny and tough, and in very old beef horny
substance will be found running through
the ribs. When it is pressed if the meat
rises quickly from the finger it is good
but if the finger dent rises slowly, or not
at all, do not buy it; it is poor meat
The sirloin and che middle ribs are the
best for roasting. If you by sirloin
have it cut from the "chump end, "
which has a good undercut or flIet.
The rump is often preferred by epicures,
but being too large TO roast whole, roast
is usually cut from what is called the
schump end Porter house steak is the
best for broiling, but not the most econom-
| nca h ip f0n croaI ho1
dries in cooking, and is not good econo-
my unless you take out the bone, roll the
meat and stuff it, when it makes nice
| dish for small family.


Veal should be snall and white, the kid
ney we'll covered with fat. II the calf is
o er ten weeks old. the meat will be coarse.
The flesh should be dry and white. If
coarse grained, moist and clammy, have
nothing to do with it. The fllet, loin aud
shoulder are the best for roasting The
breast, well cut and jointed, makes fine
stew or pot pie, and is better economy than
when baked or roasted. Veal is excellent
to make ''stock" for soups; the knuckle or
poorer parts of the neck are just as good
for soup as the more expensive parts.


Mutton should be dark colored, and
have plenty of fat. The color determines
the age, and age is considered mark of
excellence in mutton. It should be five or
six years old to satisfy lover of mutton.
All the joints may be roasted; but the sad
die, and next to that the haunch-the leg
and loin undivided--are the best. Chops
are cut from the 1Oln, outlets from the leg,
the best end of the neck Or thick end of the
loin. The leg and neck are often boiled.


Lamb should be small, pale red and fat.
Best roasted. The leg, whenfthe lamb at
tains good size, is excellent boiled.


Pork should never be bought except from
butcher whose honesty you are sure of,
and who knows where the pork was fat
tened It is not very healthy meat at
the best and none should be used unless
oorn-fed. There is muca bad or diseased
pork sold, and it is very dangerous food.
If the flesh feels fabby or clammy to the
touch it is not good, and should not, on
any account. be used. If there are kernels
10 the fat, let it alone. The fat should be
hard, the lean white and fin2 IN tho grain,
and the rind thin and smooth


As soon rs your meat OF any kind IS
brought home from the butcher, wipe it
with q clean, dry cloth. If in summer you
find any ''fiy-blows," which is very COM
mon, cut them out at once, and no harm
will be done. In the loins long pipe runs
! by the bone; that should be taken
out immediately. or in few hours
! it viii taint and spoil the whole
joint IF the meat Is not to be used ct
once dredge 1t with pepper. Powdered
charcoal busted over meat viii help to
Keep it sweet, or VIII remove any faint
already begun. It is wise to keep charcoal
on hand during warm weather; it is won
derfully efficacious in preserving meat, and
if busted over it while hanging,it can all be
washed off when you are ready to cook it
Most meat is mere tenderand easily digest
ed if kept hanging some time, and charcoal
is great and reliable aid ia preserving it.
Lamb and veal cannot be kept as safely as
beef and mutton.


In choosing turkey and fowls bear in
mind that the male bird, If young, viii
have a smooth leg and short spur, eyes
bright and full, feet supple. The hen may
be judged by the same signs, and 1t these
are not found, be sure the birds are stale
and old.


Ducks, geese and pigeons should have
| pliable feet; if stiff, they are old. In all
the vent should be firm; if discolored or
habby, they are stale. This last sign
should be remembered in Judging OF all
poultry Or game.


The eyes of fish should be bright, the
gills clear red, body stiff and smell not un-
pleasant or rather, not stale, for We I'M
agine that fish can never be OF pleasant
smell, however palatable they may be to
| the taste.


AS far as possible suy ell stores by the
quantity; If nothing else, you save the
weight of paper, no small item IN the
course of year; but there IS always some
reduction when an article IS purchased at
wholesale. Yo1 save the retail commits
sion, ifnothing more.


How THE PREMIUM CHEEsE WAS MADE
At the late fair of the Kenosha County So
| ciety, the first premium on cheese was
| awarded to r. S. Huston, Of Pleasant
Prairie. The following IS his statement IL
relation to its manufacture: ''The milk that
is brought in at night is set in the vat to
! cool; before adding warm milk the milk in
the vat is skinned; the milk is then heat
ed to S4 degrees, the cream that has beer
i taken off is made limpid by adding water,
either warm or cold, and returned to the val
i when sufficient rennet isadded to coagulate
the milk in from thirty to forty minutes


colored with annette to good butter color,


when the curd is cut crosswise, let it stand


until it settles two or three inches below


the surface, then raise carefully and run


up the heat to 90 degrees; then cut agaif


to the size Of corn; let 1t settle; then raist
the heat slowly to 100 degrees; then let i
T stand till the acid is sufficiently developed
which is determined by applying piec,


OF curd to q hot iron, when it will draw OF
in threads resembling fine silk about al
inch long, then we think it ready for III
; press, then drain and salt the curd
pounds TO 100 pounds; curd and press 2
!; hours


Our Poor DAIRY SEASON. From conver
sation with dairymen ct fairs in diferen
portions of the northwest, the past season
. is represented by all as very poor one TO
the dairy business. The drought, whie
was general during the months when mos
| milk is expected, vas very severe, great
! lessening the supply of feed and in som
= sections producing scarcity of water A
! q consequence, the falling off OF milk
l variously estimated at from fourth to
. third of the ordinary amount produced
7 But aside from the small amount OF mil
! this season there has been another draV
! back. The mid summer months wei
extremely hot, and vast amount of chees
has been ruined OF its value greatly redu,
u ed during the curing process. tt
Q late rains have brought up the fee
II in nastures. but th6 COWS we're drie