THE GENESEE FAEMER. 



35 



pply fresh cloths. To protect from the flies, 

 with cotten cloth dipped in melted butter, 

 ifterwards grease them thoroughly. They 

 1 be turned every day, and the mould, if any, 

 d off, occasionally applying a little more 

 !, until the surface becomes smooth, when 

 !g once in two or three days will do. 

 TTer, Oxford Co., Me., iTov., 1S5S. FRYE, Jr. 



BEEAD MAKING. 



naking good bread, yeast is a highly impor- 

 ngredient. We mostly use potato yeast, 

 is made by grating potatoes and boihng a 

 il of hops — say a bowlful of potatoes to two 

 of hop water. Boil until it thickens, then 

 le tea cup of molasses and a handful of salt. 

 cool enough, add yeast to raise it. This, 

 ray in a cool place, will keep for a long time. 

 yeasts answer the same purpose. • 

 light, get as much flour in a tray as you wish 

 ad. Let half the wet you wish be sweet 

 Boil it and pour on the flour, incorporate 

 spoon, and then take the same quantity of 

 ater, stirring the sponge tOl stiff and thick, 

 then be of the right temperature to add the 

 One tea-cupful will make six loaves of 

 In the morning it is made or kneaded up, 

 t any more wet, adding a handful of salt. — 

 soon rise, and when light, pinch it off care- 

 placing each loaf in a pan. Let it stand 

 t ruffs up, and then place in a hot oven to 

 though not hot enough to burn. One hour 

 cient time to bake a good sized loaf. "We 

 believe, as a learned lady asserted in our 

 not long since, that bread, to be good, must 

 aded for hours. We knead bread until it is 

 and we are tired, say ten or fifteen minutes, 

 loaves. If kneaded too long, it becomes 

 id stiff', and does not rise so readily. * 



ra, \lth mo.. 1858. 



BUTTER MAKING. 



pour over pure cold water, working it through 

 that, pour it off, and add fine salt — an ounce to a 

 pound. When this is tlioroughly incorporated, set 

 it in a cool place, until the morrow, when it should 

 be worked with a ladle until the buttermilk is sep- 

 arated, but not until it is greasy, when it is ready 

 for packing. Keep the firkin covered with a thick 

 cloth, under the lid, while the firkin is being filled, 

 is all-suflicient. 



I deem saltpetre, or saltpetre water, on butter, 

 highly pernicious. Butter is like many other 

 things, whose beauty and sweetness is much 

 marred by too much handling. All know we 

 can make butter white and of the consistency of 

 cream, by beating. Hence to churn too long after 

 it has come, to work too much, in water or out of 

 water, will make white rancid butter. A word to 

 the wise is sulficient. m. s. b. 



RE may be many ways to make good butter, 

 ere is one way that will nev^er fail. Have 

 tiing that pertains to it sweet and clean. In 

 r, a good, cool, dry cellar, is very essential, 

 he milk in pans in the middle of the cellar, 

 lelf, not too close together, nor admitting, in 

 weather, nor indeed at any time, too much 

 'ans that are much the largest at the top are 

 nd those that hold from four to six quarts are 

 ntly large. Invariably skim the milk before 

 ppered. It is best to be slammed as soon as 

 vhich can be done in a tin cream tub, with a 

 id, which will hold as much as you can churn 

 ne, and which should be kept on the cellar 

 1. The best butter is that when the cream 

 ot stand too long before being churned. It 



be churned every other day, at farthest. 

 le churn in warm weather be rinsed with 

 rater, and get in cold water while churning. 

 ; water should be taken to rinse the churn 

 it is cold, and the temperature will admit, 



cream is, put in for churning. The best 



we have ever eaten, has been when the up 



iwn churn has been used. 



;n the butter has sufliciently come, take up in 



or bowl, work out the buttermilk, and then 



DRESSING POULTRY FOR MARKET. 



In dressing poultry for market, much care should 

 be exercised to keep them from getting bruised, or 

 the skin torn, or in any way disflgured. We have 

 found that the difference in the modes of dressing, 

 often makes a difference of from one to two cents 

 a pound ; and this, too, when the one lot of fowls 

 was as well fattened as the other. 



Feed liberally for a few weeks before killing, as 

 nearly double the weight will be attained, and 

 nearly that difference made in the price, for the 

 finishing off food. 



Killing. — To keep them from bruising them- 

 selves, secure the wings as soon as caught, and tie 

 them behind the back. Hang them up by the 

 heels and cut the jugular vein, or sever the head 

 with a sharp knife, leaving as long a neck as pos- 

 sible. They should be kept from food at least ten 

 or twelve hours before killing ; otherwise any food 

 left in the crop sours, and materially injures the 

 flesh if kept long before cooking. 



Dressing. — Pick them dry. This may be easily 

 accomplished by plucking the feathers as soon as 

 the fowl is killed. If water is used at all, do it by 

 holding the bird by the leg, and letting an assistant 

 pour the water thro'Jgh the leathers. We find this 

 way preferable to immersing them. The water 

 will better permeate the feathers and suitably aff'ecfc 

 the ^kiu. Kemove the intestines, and wipe the in- 

 side dry. If to be carried a long distance, do not 

 wash them at all, except to wash the blood from 

 the neck. Draw the skin back on the necfe| cut off 

 the head, if not already removed, draw the loose 

 skin over, tie it tightly, wash off any blood, wiping 

 dry. Hang them in a cool place several hours, or 

 till thoroughly dry. 



Marketing. — If your poultry is to be sent some 

 distance, it should be packed in boxes or barrels. — 

 In packing, use clean rye straw. Do not use wheat 

 or oat straw, if you can avoid it. The packing 

 straw should be bright and clean — free from dust 

 and dirt. Put in a layer of straw and carcasses 

 alternately, using straw suflScient to act as a spring 

 to prevent bruising, and pack straw closely under 

 the cover. Nail your box tight, mark plainly what 

 is in it, and to whom it is sent. A little care of 

 the kind above described will greatly increase their 

 market value. frte, je, 



Andocer, Me., Nov., 1848. 



