iio 
SuppUmeni k iU »« Tro^kat Agricutturistj^ [Aug. 1, 190l 
cloves, a little lemon peel, and enough cream or 
milk to make the mixture of the consistency o£ 
batter. Make some rich pastry, line your dish 
with a part, pour in the mixture and bake vsrith 
a top crust. 
SWEET POTATO PtTDDING. 
Two coffee-cupsful of mnshed boiled sweet 
potato, one teacupful of sugar, one teacupful of 
butter, four eggs, one teacup sweet cream, one 
teaspoonf ul cinnamon, one grated nutmeg, one tea- 
spoonful of almond or vanilla essence and a pinch 
of soda dissolved in a teaspoonful of water. Beat 
the eggs light, add the sugar and butter rubbed to 
a cream, stir all together with three mashed pota- 
toes UBtil hot. Line a deep plate with puff paste, 
pour in the mixture. Bake in a moderate oven. 
When done, cover the top with slices of fruit mar- 
malade and sprinkle thickly with granulated sugar. 
SWEET POTATO RICE. 
Boil sweet potatoes until tender, press them 
through a colander on to a hot dish, shake the 
colander lightly every other minute to cause the 
potatoes to fall off in short grains like rice, serve 
very hot. This will be found a nice accompani- 
ment to any meat course. 
SWEET POTATO RISSOLES. 
Boil and mash the potatoes, add pepper and salt, 
and, when liked, a little minced parsley. Shape 
the rissoles, cover them with egg and bread 
crumbs and fry until a light brown. 
BOILED SWEET POTATOES. 
Boil the potatoes in water with their jackets on, 
peel and cut in slices before serving. 
STEWED SWEET POTATOES. 
Peel and slice about four or five pounds of sweet 
potatoes, take a cup of sugar, a tablespoonf ul of 
flour, a tablespoonful of butter and a little salt. 
Lay the sliced potatoes in an enamelled saucepan in 
layers sprinkled with sugar, liutter, and flour, and 
after adding the last lay«r pour over it a cup of 
water. Stew gently, giving the pot an occa- 
sional stir. 
BECHAUE'FE OF COLD SWEET POTATOES. 
Mash tlie potatoes until perfectly free from 
lumps, stir into every pound of potato two table- 
spoo'nsfui flour, two dit'to minced onion, and 1 oz. 
butler, add sufficient milk to moisten them well, 
press the potatoes in a mould, turn out and bake 
in a moderate oven until nicely brown. 
SWEET POTATO BREAD. 
One cupful of mashed potato, one cupful of corn 
tneal, one cupful of flour, two teaspoonsful baking 
powder ; mix quickly, and, if too stiff, add more 
milk, bake in a hot oven. 
BOILED SWEET POTAfOBB. 
Potatoes to be haji boiledj the skin removed, 
and put into the oven or before the fire until 
done. They ought to ba of a nice brown colour ; 
cut in pieces, serve hot. 
TO COOK DRIED SWEET POTATOES. 
Pour boiling water over them the night before 
they are v?anted, next day boil, peel and dress 
with butter. 
ROASTED SWEET POTATOES. 
Lay them before the grates of the stove or in 
the o^'enj turning them occasionally until cooked. 
Scrape off the outer skin and cut into pieces or 
crush with butter and serve hot. 
SWEET POTATO FBITTEKS. 
Half a pound of sweet potatoes, boiled and 
mashed, one tablespoonful of flour, two toble- 
spoonsful of butter, two eggs, and a little salt. 
Mix all well together, make into little flat cakes, 
and fry in boiling lard. Serve with sugar and 
cinnamon. 
RAINFALL TAKEN AT THE GOVERNMENT 
STOCK GARDEN FOR JULY, 1903. 
1 Wednesday ... Nil 
2 Thursday ... Nil 
3 Friday ... '80 
4 Saturday ... Nil 
5 Sunday ... '03 
6 Monday ... '09 
7 Tuesday ... Nil 
8 Wednesday ... Nil 
9 Thursday ... Nil 
10 Friday ... Nil 
11 Saturday ... Nil 
1^2 Sunday ... -Ql 
13 Monday . . '90 
14 Tuesday ... 1-31 
15 Wednesday ... '29 
16 Thursday ... -51 
Total in.. ..6-74 
17 
Friday 
•60 
18 
Saturday ... 
Nil 
19 
Sunday 
Nil 
20 
Monday ... 
Nil 
21 
Tuesday ,,, 
Wednesday 
Nil 
22 
Nil 
23 
Thursday ... 
Nil 
24 
Friday 
Nil 
25 
Saturday ... 
•07 
26 
Sunday 
•04 
27 
Monday 
Nil 
28 
Tuesday 
•3a 
29 
Wednesday... 
•20 
30 
Thursday ... 
1'54 
31 
Friday 
Nil 
1 
Saturday . . 
Nil 
Mean in. . . ^22 
Grreatest amount of rainfall in any 24 hours, 
from 29th to 30th 1'54 inches. 
No. of days on which rain fell 14. 
Alex. Pebera. 
OCCA'glONAL NOTES. 
Mr. John Rudd's communication to the Queens- 
lander referred to in our last issue brought to 
light some interesting and valuable information 
which may be found to be of immense benefit to 
the agriculturist. We would suggest that Mr. 
Rudd should consult with Mr. E. E. Green and Dr. 
Willey with regard to the identification of tha 
inse6t destructive to Prickly Pear. 
The discovery of a method by which different 
sorts of meat could be identified js a most import- 
ant one from a sanitary and economic point of 
view, and we entirely agree with the remark 
which occurs in the article on the subject 
published in our last number, viz., that the test 
should be known by all meat inspectors. In 
Ceylon it would be necessary to know how to dis- 
tinguish between ox and buffalo meat. 
We would draw attention to the remark 
made by Mr, T. C. Brunich, chemist to the 
Queensland Department of Agriculture, and 
quoted in our last number, viz., that the prusnc 
acid in Panteum Muticum (Mauritius grass) is 
close to the danger point. It would be interesting 
to kqow if an analj^is of locally grown grasa will 
