No. 2. 



Frying. — Transplanting Fruit Trees. 



57 



Frying. 



Frying, as is properly observed by Dr, 

 Kitchiner, is often a convenient mode of 

 cookery; it may be performed byafirewhicb 

 will not do for roasting^ or boiling-, and by 

 the introduction of the pan between the 

 meat and the fire, things get more equally 

 dressed. 



Be very particular that your frying pan is 

 perfectly clean before using it. Never use 

 any oil, butter, lard, or drippings, which are 

 not perfectly free from salt, and perfectly 

 sweet and fresh. As frying is, in fact, boil- 

 ing in oil tat, it is of the first importance 

 that your fat should be clean, or it will spoil 

 the look as well as the flavour, and salt will 

 prevent the meat from browning. 



Good oil is, perhaps, tlie best to fry in, but 

 sweet fresh lard, or clarified mutton or beef 

 suet, will answer every purpose, nearly, if 

 not quite as well as the best oil or butter, 

 and, what is of greater importance, at a 

 much less expense. Nice clean dripping is 

 almost as good as anything. After you have 

 done frying preserve your fat, which, if not 

 burnt, will do for three or four fryings; but 

 fat in which fish has been fried will do for 

 nothing else. 



If your fat is not of a proper heat, your 

 frying cannot be well done; this is, in short, 

 the great secret in frying, which the young 

 cook ought and must acquire. The frying 

 pan must always be set over a sharp and 

 clear fire, or otlierwise the fat is too long 

 before it becomes ready. When the tat has 

 done hissing, or bubbling, that is, when it is 

 still, you may be pretty sure that it is hot 

 enough. It is a good way to try the heat of 

 your fat, by throwing a little bit of bread 

 into the pan ; if it fries crisp, the fat is .of 

 the right heat — if it burns the bread, it is 

 too hot. 



When your things are well done, take 

 care and drain all the fat from them mosl 

 thoroughly, particularly those that have 

 been fried in bread crumbs, &c. ; if you do 

 not, your cookery will be marred. Fried 

 fish ought to be quite dry. This depends in 

 a great measure upon the fat in which they 

 are dressed being of a proper heat. If the 

 fish are well done, and are well drained of 

 the fat, they will become quite dry and crisp 

 in a few minutes after they have been taken 

 out of the pan. If this, however, should not 

 be the case, and the fis-h on the contrary 

 should be damp and wet, lay them on a soft 

 cloth before the fire, turning them occasion- 

 ally till they are dry. They will sometimes 

 take ten or fifteen minutes drying. 



In preparing bread crumbs in a consider- 

 able quantity, in order to save unbroken 



the crust, and preserving it fit for the table 

 cut your loaf into three equal parts, that is, 

 cut off the bottom and top crusts, and use 

 the middle part or the crumb for your fry- 

 ing. The bread should be at least two days 

 old. A good and cheap substitute for bread 

 is oatmeal, which will cost, comparatively 

 speaking, nothing. 



It is scarcely necessary to refer the cook 

 to our general remarks upon the above ope- 

 ration. Frying is preferred by many per- 

 sons to broiling; and our own opinion is, that 

 steaks, chops, &c., may be dressed with much 

 more certainty and regularity by the former, 

 than by the latter, method. But plenty of 

 oil, butter, or sweet grease, must always be 

 used, or the frying will be imperfect. — Sari' 

 derson. 



Transplanting Fruit Trees in the Spring 

 and Autumn. 



By S. G. Perkins, Esq., Boston, Mass. 



First prepare the ground where they are 

 to be put, so that water will not remain on 

 or near the roots. Examine the roots of the 

 tree before planting, and cut out all rotten 

 or defective roots, and mt in (shorted) all 

 that are bruised or otherwise injured, to 

 sound wood above the wound. Be careful 

 not to plant too deep, as this may be fatal to 

 your tree. 



If the tree does not put out shoots in the 

 spring, at the usual time, or as soon as others 

 do that were planted at the same time, give 

 it one good watering at the roots, and no 

 more while it remains in a dormant state; 

 but if the bark remains fresh, or does not 

 turn black, wash the head and body with a 

 watering pot or syringe every evening at 

 sundown, until it begins to shoot or grow, 

 when you may cease watering the head, and 

 water the roots if required. I have had 

 trees to remain until the last of July without 

 putting out a leaf or shoot of any kind, and 

 after that become as fine specimens as any 

 in my garden. 



No manure should be put to fruit trees, 

 except it be a little vegetable manure, quite 

 rotten, and that mixed with the earth that 

 is to cover the roots. The question is fre- 

 quently asked whether it be best to plant 

 fruit trees in the spring or autumn. This, 

 in this latitude, must depend on the soil into 

 which they are to be put. If the soil be a 

 wet, clayey one, it is best to plant in the 

 spring; but if it be a light, gravelly soil, the 

 autumn is preferable, because you gain four 

 or five weeks in the growth of your plant in 

 the spring. 



If water be allowed to remain about the 

 roots of trees that are recently planted, and 



