Original Receipts* 
29 
the s^eds, will tend greatly to promote their 
vegetation, especially when the soil is loose and 
dry; but when moist and heavy, if done at all, 
it should be done very lightly. 
If the ground be very dry at the time of sow- 
ing, let the seed be soaked a few hours in water 
strongly impregnated with sulphur or soot, and 
keep the ground moist by frequent watering. 
This will have a great tendency to forward the 
vegetation and prevent the ravages of insects. 
Transplanting is generally attended with the 
best success when performed immediately after 
the ground has been newly plowed or dug; as 
it will then work light, and the moisture arising 
.from newly stirred ground is highly beneficial, 
to the growth of young plants. If the soil of 
the bed be dry when the plants are to be taken 
out of it, let it be watered freely, and then raise 
up the plants carefully with a trowel, or a flat 
pointed stick; and before setting them out, dip 
the roots into a mixture of rich mould or rotten 
manure and water, with the addition of a little 
lime or ashes, and reduced to the consistence of 
thick whitewash. This preparation is found 
highly beneficial to the young plants of cabbage, 
turnips, and others when transplanted, by pro¬ 
moting their growth and preventing their roots 
from being injured by destructive insects.—In 
setting young plants, the earth should be pressed 
a little over the roots, and raised around the 
stem, sufficient to support the plant, and prevent 
it from falling or leaning aside. The ground 
should be stirred often, and kept loose and light 
by frequent hoeing through the season. 
A good garden, well supplied with useful 
vegetables, in a healthy, thriving state, kept 
neat and clean from weeds, affords a striking 
evidence that the cultivator posesses a good por¬ 
tion of wisdom and economy. 
The numerous benefits afforded to a family 
from a well cultivated garden are too little con¬ 
sidered by many of our country farmers, for 
their own interest and the health and prosperity 
of their families. The cheap and healthy va¬ 
rieties which may be furnished, (much less ex¬ 
pensive, and far more healthy than the same 
quantity of meat without vegetables,) the pleasing 
and healthy exercise and enjoyment attending 
their cultivation is beyond description : indeed 
the cultivation and produce of a good garden 
are the life and health of a family, upon every 
principle of rational enjoyment and temporal 
economy. 
The following Receipts were handed us by a Lady 
whose own experience fully justifies their insertion. 
Drop Cakes. —One quart of milk, large 
tea-spoon full of Saleratus dissolved in a cup 
of cream: to which stir in flour very smoothly 
until a thick batter. Then dip your spoon in 
milk and with it place your batter at short dis¬ 
tances in a buttered pan. Very delicate made 
entirely of cream, either with or without eggs. 
Buckwheat Cakes are less tough and not 
as liable to sour, when mixed with salt-rising 
instead of hop yeast. 
Soft Gingerbread, very nice.—Four tea 
cups of flour, two cups of molasses, half-a-cup 
of butter, two cups of buttermilk, a cup of 
thick cream, three eggs, table spoonful of gin¬ 
ger, and the same of saleratus. Mix them all 
together with the exception of buttermilk, in 
which the saleratus must be dissolved and then 
added to the rest. It must not stand long before 
being sent to bake. 
Butter is improved by working the second 
time after the lapse of twenty four hou^s, when 
the salt is dissolved, and the watery particles 
can be entirely removed. 
To prepare a round of fresh beef for 
boiling. —Put the beef in a dish of sufficient 
size, and add water enough to cover the lower 
part of the meat. Then put a quantity of salt 
on the top. In a few hours it becomes well 
seasoned, and when thoroughly boiled, makes 
a most palatable dish. 
To boil a Ham. —Receipt from an old 
Housekeeper. 
Put your ham into the pot at noon the day 
before you want it for the table, and keep the 
water hot until that time, then let it boil fifteen 
minutes. 
Sausages, quite rich enough for an Epicure. 
Thirty lbs. of chopped meat, eight ozs. of fine 
salt, two and a half ozs. of pepper, two tea cups 
of sage, and one and a half cups of sweet mar¬ 
joram passed through a fine sieve. For the 
latter, thyme and summer savory can be substi¬ 
tuted if preferred. 
For roasting Venison. —A large haunch 
will require three hours. After it is on the spit, 
rub it all over with butter, baste with flour 
and a little salt, butter a sheet of white paper, 
and lay over the fat part fastening it on with 
strings or skewers, keep it well basted, and five 
minutes before sending it to the table take off 
the paper, dust flour over it and baste it with 
butter till the fat is handsomely browned and 
covered with a good froth. 
Magnesia, if you have not French chalk, 
will effectually remove grease spots from silk, 
on rubbing it in well, and after standing awhile, 
apply a piece of soft brown paper to the wrong 
side on which press a warm iron gently, and 
what grease is not absorbed by the paper, can be 
removed by washing the spot carefully with 
cold water. 
