1862. 



NEW ENGLAND FARMER. 



103 



prove a failure in any portion of the Free States. 

 The only variety capable of successful cultivation 

 in those sections now seeking its introduction, is 

 the green seed cotton, such as is now being raised 

 extensively in Arkansas, Missouri, Tennessee, and 

 portions of Kentucky, which produces the white 

 fibre. The seed should be obtained from these 

 localities. The modifications of soil and climate 

 will influence the size of the plant, the length and 

 fineness of the fibre, and the product of the crop. 

 No reasonable doubt is entertained of the success 

 of the culture in all the mild portions of the mid- 

 dle States, and efibrts are now making by this 

 division to procure the proper seed for distribu- 

 tion. The Commissioner further says the cultiva- 

 tion of sorgho the past year settles the question of 

 its entire jjractical success, and that one of the 

 difficulties presenting itself is the want of pure 

 seed. To meet this want, this division has ordered 

 seed from France for distribution tins ensuing 

 spring. 



Remedy for Ringworms. — The North Brit- 

 ish Agriculturist says that the disease locally 

 known as ring worm or tetter, which shows itself 

 about the head and neck of young cattle, in the 

 form of whitish dry scurve spots, can be removed 

 by rubbing the parts affected with iodine ointment. 

 The disease may also be combated by the use of 

 sulphur and oil ; iodine ointment is, hoAvever, to 

 be prefen-ed. As tliis skin disease is easily com- 

 municated to the human subject, the person dress- 

 ing the cattle should wash his hands with soap 

 and hot water after each ointment. 



LADIES' DEPARTMENT. 



For the New England Fanner. 

 IMPROVEMENT IN" SOUPS. 

 Mr. Editor : — The Neapolitans always add 

 grated cheese to Bouillon, maccaroni and vermi- 

 celli soups, and thus very much enrich them in 

 flavor and nutritive value. An insipid soup may 

 thus be at once rendered quite palatable, and if 

 crumbs of toasted bread are added, quite a sub- 

 stantial dish may be made of it. Those of your 

 readers who wish to practice economy at the table, 

 — and I presume there are many such — will find 

 they can save at least half the meat they would 

 otherwise consume, by introducing a good soup at 

 their dinners. The making of soup from the 

 bones of the previous day's dinner is well known to 

 all housekeepers, though all do not know how to 

 make the most of these materials. We will here 

 merely suggest the trial of the one additional ar- 

 ticle above named, as it may be put in by those 

 who like it ; the grated cheese being placed on the 

 table, a comparison of the soup with and without 

 the cheese may be readily instituted. From one 

 to two tablespoonfuls of grated cheese to a plate 



of soup is the proportion. Try it once, and you 

 will be sure to repeat the experiment. Pieces of 

 cheese that have become dry may be used up to 

 great advantage. The Neapolitans use parmesans, 

 but any cheese will answer — we like the Dutch, 

 for this purpose, as it is clry, salt and liigh-flavored. 

 The French highly value soups, and many of the 

 poorer classes have hardly any other food than 

 soup and bread. 



One of the reasons why this diet has so little 

 popularity among us is, that few cooks know how 

 to make a good, palatable and nutritious soup, es- 

 pecially when they are limited to mere bones and 

 vegetables for a basis. The story of the delicious 

 soup made by a Frenchman with what appeared 

 to one of our countrywomen as nothing more than 

 a couple of pebble stones, she having loaned him 

 the pot and supplied him with a few bones and 

 condiments, illustrates what may be done with 

 slender means when the cook understands his or 

 her business. It will be remembered that the 

 Frenchman presented the good woman with the 

 pebbles, which she continued ever after to use as 

 the basis of the soup, for the composition of which 

 she was indebted to the example of her poor vis- 

 itor, c. T. I. 



To Roast Beef. — Rib roast is that part where 

 the ribs commence, on the fore quarter to the back 

 of the ox. The first two or three are called the 

 first cut, the next two or three the second cut ; 

 these two cuts are the best to roast. Cut off" all 

 the bones, and saw the ribs in two places, careful- 

 ly peel or cut off" all soiled or dirty places, if any, 

 then wipe it all over with a clean cloth wrung out 

 of cold water. Then rub it all over with fine salt, 

 put it in the pan to roast with not too strong a 

 fire to burn it. In half an hour take it out and 

 drain the gravy into a bowl, baste it over Avith the 

 fat, and dust on flour all over the meat ; this must 

 be done every half hour, until the meat is roast- 

 ed, which will keep the gravy from being burnt. 

 Take up the meat, skin off" some of the fat from 

 the top of the bowl and pour it into the pan, dust 

 in some flour, let it boil, and stir it until it thick- 

 ens. 



A roast of ten pounds will take about two and 

 a half to three hours to cook. If you roast be- 

 fore a fireplace, you can let the gravy remain in 

 the pan. 



A sirloin of beef, or a loin of veal, can be roast- 

 ed in the same way. In the sirloin of beef, the 

 suet must not be roasted — it will spoil the gravy. 



Cleaning Silk. — The following is said to be 

 an excellent recipe for cleaning silks : Pare three 

 Irish potatoes, cut them into thin shces, and wash 

 them well. Pour on them half a pint of boiling 

 water, and let it stand till cold ; strain the water 

 and add to it an equal quantity of alcohol. Sponge 

 the silk on the right side, and when half dry, iron 

 it on the wrong side. The most delicate colored 

 silk may be cleaned by this process, M'hich is equal- 

 ly applicable to cloth, velvet or crape. 



