THE ILLINOIS FA.R1SIER. 



237 



The Best Time to Sow Peas. 



1. I have raised many peas, of many 

 sorts, for market, both in garden and 

 field culture. Those sowed early have, 

 with great uniformity, produced the 

 best crops. Peas sowed late are injured 

 by dry, hot weather, and almost always 

 mould more or less, and so produce a 

 lighter crop. The cold freezing weather 

 that often oecm's in April and early 

 May, does not injm-e peas once in ten 

 yeurs. 



2. The pea-bug — alas, I know of no 

 certain means of resisting this almost 

 omnipotent enemy. The assertion that 

 he may be a^'oided by very early sow- 

 ing, is simply not time. It would seem 

 that the pea-bug finds other places for 

 the deposit of his eggs, in the absence 

 of the peapod. Hence it is that clean 

 seed, sown on soil where i^eas have not 

 recently been grown, does not avoid 

 him. The pea-bug, however, may al- 

 ways be cheaply and thoroughly ex- 

 pelled from the seed you are about to 

 sow. Let your seed be well dried in 

 the fall, and put up in close vessels. 

 When you are about to sow them, turn 

 them into a tub of water, when yon can 

 readily skim olf and destroy every bug. 

 Thus you will somewhat diminish your 

 enemy. I do not esteem the presence 

 of the bug in peas so great an evil as 

 some other persons do. As the bug 

 always deposits its eg^r in the side of 

 the pod, and not in the edge, so the 

 germ of the seed is rarely injured by it. 

 True, the amount of food furnished by 

 the body of the seed, is diminished just 

 in proportion to tlie amount eaten away 

 by the bug ; but this is usually so small 

 in proportion, as to make no great dif- 

 ference in its strength of early growth. 

 For the table, the injury by the bug is 

 small. The green pea, as shelled for 



the table, eontaing but the egg, and so 

 is not greatly injured. To those who 

 cook the pea as a winter food, and those 

 dishonest persons who purchase (as ma- 

 ny do,) and mix it with coffee, the pres- 

 ence of the bug is a serious drawback. 

 [Correspondent Country Gentleman. 



"«•»- 



Farmers, Plant Apple Orchards ! 



If any farmer who has had for twenty 

 years a good orchard of grafted apple trees, 

 properly selected for market, and in tolerably 

 favorable portions of the country, has kept 

 an account of the annual average product of 

 his trees for that time, he will find that they 

 have netted him fifty dollars per acre a year. 

 This remark applies to such orchards as have 

 had no care. Those which have received 

 good cultivation have done better. 



Why then cultivate whole farms, at hard 

 labor, for a net proceed of five dollars per 

 acre? Why not plant orchards? "They 

 won't bear in an age." That is because, 

 then, they receive no care. Give them the 

 same chance that a crop of potatoes receives, 

 (and which would not coat a tenth of the la- 

 bor expended yearly on the potatoes,) and 



they will send out shoots two or three feet 

 long — but if neglected and weed-grown, and 

 grass-bound, they will grow only two or three 

 inches — ^in one instance twelve times as fast 

 as in the other. No wonder, then, while the 

 thrifty orchardist with his thrifty orchard, 

 has fine young trees with remunerating crops 

 in five years, the slip-shod cuhivator does not 

 attain the same in fifty years, at the above 

 estimated rates of growth. These rates are 

 stated from the result of actual experiment, 

 and not from hap-hazard estimates. 



Plant orchards, then, of the best varieties. 

 Occasionally, it is true, there may be desti- 

 tute years, and sometimes the crop at large 

 may overstock the common market. But 

 the above yearly average my be attained at 

 least, in the "course of the seasons; and the 

 cultivator who is known by his skill to have 

 none but the best fruits, and make better 

 than that of his neighbors by superior culti- 

 vation, will be eagerly sought by fruit buy- 

 ers, even in the most abundant seasons, and 

 if he ships his own apples, he may oftain 

 tripple prices for his handsome and excellent 

 specimens. — Country Gent. 



-—^ 



Original Domestic Receipts. 

 BuTTERXUT Pie. — One quart of milk, 

 two eggs, a coffee-cupful of pulverized 

 butternut meats, and a Kttle sugar and 

 nutmeg. 



To Reimove Ixk from Lestex. — Dip 

 the soiled part in pure melted tallow. 

 Wash out the tallow, and the ink stain 

 will be removed with it. 



Al]M0XD Custards. — Blanch a quarter 

 of a pounds of almonds, beat fine; add a 

 pint of cream, two spoonsful of rose 

 water, and the yolks of four eggs. Su- 

 gar to taste. 



WiGGS. — Half a pint of warm milk, 

 three quarters of a pound of floui*, three 

 sj)Oonsful of yeast. Let it rise, and 

 work into fon/ounces each of aimsx and 



biitter, and a fevr carra%vay seeds. Bake 

 quick. 



Ax Excellent Oommox Fried Cake. 

 — One cupful of sugar, one cupful of 

 cream, three eggs, some cinnamon or 

 nutmeg, and a teaspoonful of saleratus. 

 Cut in jumbles or in strips, and twist 

 and frv in lard. 



DoFGGXUTS WITHOUT YeAST. 0x16 



cupfid of sugar, two eggs, one cupful of 

 fresh butter, three cupsful of buttermilk, 

 Hour enough to form a dough, (not too 

 stiff,) and one one teaspoonful of salera- 

 tus. Fry in lard. 



B^ixxocK. — Two cupsful of meal, two 

 cupsful of flour, one teaspoonful of salt, 

 one teaspoonful of ginijer, and four 

 spoonsful of molasses. >Vet up with 

 buttermilk, adding a teaspoonful of sal- 

 eratus. Bake one hour. 



Milk Toast. — Boil a pint of rich milk 

 with a tablespoonful of butter, and one 

 of flour. Have ready, in a dish, eight 

 or ten slices of bread, toasted. Pour 

 the milk over them hot, and cover it 

 until it goes to the table. 



How TO Render Ladies' Dresses 

 KoN-CoMBUsTiBLE. — Add a little pow- 

 dered alum to the starch used in pre- 

 paring them. The alum will prevent 

 them from bursting into flame when 

 placed in contact with any burning sub- 

 stance. 



Lowell Brown Bread (Capital.) — 

 Three teacupsful of Indian meal, two 

 teacupsful of rye, one half a teacupful 

 of molasses, one teaspoonful of salt, and 

 one teaspoonful of saleratus. Mix in 

 one quart of new milk. Bake two 

 hours. /; ' : ' 



Baked Indian Pudding. — Take three 

 pints of new milk, and scald half of it. 

 Stir in meal until quite thick; then add 

 the remainder of the milk. Beat four 

 eggs, and stir into the batter. Spice 

 and sweeten to taste, and bake two 

 houi'S. 



Raised Biscuit. — To three pints of 

 sifted flour, add one quart of boiling 

 milk. When milk- warm, stir into the 

 batter one cupful of potato or liome- 

 brewed yeast, and a teaspoonful of salt. 

 When light, add one teaspoonful of so- 

 da, four spoonsful of melted butter, two 

 teaspoonsful of white sugar, with flour 

 stift' enough to mould. Make into 

 small cakes. Wlien light, bake in a 

 quick oven. 



Cookies. — One cupful of butter, two 

 cupsful of sugar, four eggs, two table-spoons- 

 ful of sour milk, and one tea-spoonful of sal- 

 eratus, dissolved in milk. Do not work them 

 stiff, only so as to roll. Bake in a moderate 

 oven. When half done, strew them with 

 grated loaf sugar. ~ y 



Crullers. — One cupful of sugar sugar, 

 one cupful of milk, half a cupful of butter, 

 two table-spoonsful of cream (if not too thick 

 and rich — if rich, one table-SpOOnful is suf- 

 ficient), two beaten eggs, and one tea-spoon- 

 ful of saleratus. Work well, but not stiff — 



only so as to roll. Fry fast. 



Rice Pudding, with or without 

 Raisins. — One pint of cooked rice, one pint 

 of milk, one tea-spoonful of salt, and yolks 

 of four eggs. Bake till done; then add the 

 whites of the eggs, beaten to a froth, with 

 four table-spoonsful of sugar. Bake again 

 five minutes. Serve with liquid sauce. 



Brown Bread without Yeast. — One 

 quart of Indian meal, one pint of white or 

 brown flour, one tea-spoonful of salt, one-half 

 a cupful of molasses, and one tea-spoonful of 

 soda, dissolved in hot water, stirred into one 

 quart of sour milk, warmed. Beat all togeth- 

 er into a batter, and bake slowly two hours. 



Indian Meal Puffs. — Into one quart of 



boiling milk stir eight table-spoonsful of meal 

 and four spoonsful of sugar. Boil five min- 

 utes, stirring constantly. When cool, add 

 six w^l-beaten eggs. Bake in buttered cups 

 half an our. Try them with a little butter 

 and maple molasses, and see if they are not 

 good. 



Ginger Nuts. — Ten cupsful of flour, 

 three cupsful of molasses, one cupful of melt- 

 ed butter or pork gravy (it is good half and 



