72 



THE CANADIAN HORTICULTURIST. 



THE POPLAR FELLED. 



The poplars are fell'd, farewell to the shade, 

 And the whispering sound of the cool colonnade ; 

 The winds play no longer and sing in the leaves. 

 Nor Ouse on his bosom their image receives. 



Twelve years have elapsed since I last took a view 

 Of my favorite field, and the bank where they grew ; 

 And now in the grass behold they are laid, 

 And the tree is my seat that once lent me a shade. 



The blackbird has flod to another retreat, 

 Where the hazels afford him a screen from the heat ; 

 And the scene where his melody charm'd me before 

 Resounds with his sweet flowing ditty no more. 



My fugitive years are all hasting away. 

 And I must ere long lie as lowly as they. 

 With a turf on my breast and a stone at my head. 

 Ere another such grove shall arise in its stead. 



'Tis a sight to engage me, if anything can. 

 To muse on the perishing pleasures of man ; 

 Short-lived as we are, our enjoyments, I see 

 Have a still shorter date, and die sooner tlian we. 



W. OoWPER. 



HOUSEHOLD RECIPES. 



To Cure Hoarse istess, — At this season of 

 the year it may be useful to know that 

 hoarseness can often be relieved by using the 

 white of an egg thoroughly beaten, mixed 

 with lemon juice and sugar. A teaspoonful 

 taken occasionally is the dose. 



Boston Brown Bread. — One cupful of 

 sweet milk, two cupfuls of sour milk, three 

 cupfuls of corn meal, one cupful of flour, one 

 cupful of molasses, one teaspoonful of salt, 

 and three teaspoonfuls of soda. Steam or 

 bake slowly three hours. This makes a 

 good sized loaf. 



Cream Biscuit. — One pint of sour cream 

 (not too rich), one teaspoonful of salt, one 

 and one-half teaspoonfuls of soda, and flour 

 enough to make a little stiffer than baking 

 powder buscuit. Do not knead or work the 

 dough much, Roll to medium thickness, and 

 bake in a moderately hot oven. 



Baking Powder Biscuit. — Into two quarts 

 of flour, sift five teaspoonfuls of baking pow- 

 der, mixing it in evenly. Rub into this a 

 piece of lard the size of half an egg. Mix 

 with good sweet milk into a soft dough. Do 

 not knead. Roll medium thickness, cut out 

 with a biscuit-cutter, and bake in a very hot 

 oven. 



Green Tomato Sauce. — One gallon of 

 green tomatoes and 1 pint of onions chopped 

 fine, 2 pints of vinegar, 1 pint of sugar, 2 

 tablespoonfuls of salt, 1 tablepoonful black 

 pepper, (ground), 1 tablespoonful of cloves, 

 (either whole or ground), 1^ tablespoonful 

 of table mustard, 1 tablespoonful red pepper. 



and boil all together until quite tender, it is 

 best sealed up in air-tight jars. This is a 

 delicious sauce for fresh meats in winter. 



Breakfast Muffins. — One egg, two tea- 

 cupfuls of sour milk, one-third of a teacup- 

 ful (scant measure) of fried-meat drippings, 

 one small teaspoonful of salt, two teaspoon- 

 fuls of soda, and flour to make of about the 

 consistency of cake. Beat the egg till light ; 

 add the milk, salt and flour, and stir all till 

 smooth ; then stir in the gravy, and lastly 

 the soda. Have the gem or muffin-tins hot 

 and well greased ; fill each, and bake in a 

 very quick oven. 



Rhubarb Jam. — Rhubarb or pieplant jam 

 is very nice. Peel the stems and cut up in 

 half -inch lengths ; add an equal weight of 

 sugar, and let it stand over night in a glass 

 or stoneware dish. Next morning drain off" 

 the juice, and simmer slowly three-fourths of 

 an hour, taking off the scum as it rizes. 

 Then add the pieplant and stew fifteen 

 minutes longer. Rhubarb is seldom used 

 for sauce after the small fruits begin to ripen, 

 and the housewife can gather all she likes 

 for canning, drying and preserving. 



Parker House Rolls. — One quart of sift- 

 ed flour, one-half cupful of good hop yeast, 

 two tablespoonfuls of sugar, a pinch of salt, 

 two tablespoonfuls of butter, and one of lard. 

 Pour one pint of boiling milk over all these 

 ingredients except the yeast, which add when 

 the batter gets lukewarm. Let the sponge 

 stand over night, and early in the morning 

 add sufficient flour to knead into a loaf. 

 When light, knead again, and roll out rather 

 thin. Cut with a biscuit-cutter ; then roll 

 oblong. Spread a little butter on one end 

 and fold over. Let them stand till light ; 

 then bake about 20 minutes. 



Good Hop Yeast. — Grate six good-sized 

 raw potatoes. Have ready a gallon of water 

 in which has been boiled three small handfuls 

 of loose hops, or what would be the same 

 quantity of pressed hops ; strained through 

 a cloth or sieve. Pour while boiling over 

 the grated potatoes, stirring until well cook- 

 ed. If the mixture does not thicken like 

 starch, set it on the back part of the stove 

 and let it cook slowly. Care must be' taken 

 not to burn it. To this, while hot, add one 

 teacupful of white sugar and one-half tea- 

 cupful of salt. When sufficiently cool, add 

 one cupful of good yeast. Let it stand until 

 a thick scum arises on the top ; then bottle, 

 and set in cellar. One-half this quanity will 

 be sufficient to make at one time for a family 

 of two or three. 



PRINTED AT THE STEAM PRESS ESTABLISHMENT OP COPP, CLARK * CO., COI.BORNE STREET, TORONTO. 



