1881.] 
AMERICAS AGRICULTURIST. 
249 
•travelled in Mexico, where horse-back is the 
only means of locomotion. As in that arid 
country watering places are far apart, it is 
the custom for each traveller to cany a gourd 
of water hung at the horn of his saddle. 
This gourd is often covered with several 
thicknesses of cloth, which are kept moist for 
the purpose of cooling the water within. All 
through Mexico the family supply of water 
is usually from some stream or pond ; the 
water is placed in large jars, holding several 
gallons, of porous earthenware, much like 
that of which our flower pots are made. 
The water gradually oozes through the sides 
of these pots, and in evaporating cools the 
contents, and though, as a general thing, the 
Mexicans have no ice, they can always give 
the traveller a drink of cool water. Our 
correspondent, who has no need to apologize 
for his writing because he is not a native, is 
a little sentimental. He says, in effect: If 
any one who tries his suggestion (as to the 
covered jug) should, after wiping his perspir¬ 
ing brow, and taking a refreshing draft, give 
a kindly thought to the American Agricul¬ 
turist (from which he has received so many 
useful suggestions), he will feel amply repaid. 
A Screen for the Back Door. 
It is often desirable to shut off a view 
of the back door and its surroundings by a 
screen, so that the inmates may pass to the 
dairy house, wood shed, and other out-build¬ 
ings unnoticed by passers along the highway, 
and others. A screen of lattice-work an¬ 
swers very well, and one made with thin 
slats crossing one another, and so painted as 
not to be conspicuous, will present a neat 
appearance and be serviceable. But such a 
screen of itself attracts attention, and is too 
artificial for a country home. A screen may 
be made of evergreens, set in a straight line 
to form a tall hedge. Or, where the land can 
be afforded, they may be set in two lines to 
form a broad belt, the trees in one row being 
opposite the intervals in the next. This 
makes, perhaps, the best of living screens, 
but they are somewhat slow in growth, and 
take up considerable space. Still, the Norway 
Spruce, the tree on the whole best suited to 
the purpose, will soon become large enough, 
and some temporary screen may be used in the 
meanwhile. If these trees are set in a single 
line, place them six feet apart, but if in two 
lines, they may be 10 feet apart. A screen 
that is both serviceable and agreeable to the 
eye, may be made by setting posts as high as 
desired, along the line of the screen, and con¬ 
nect the top of these posts by a cap-board. 
Below this cap stretch a number of wires, 
and the frame work of the screen is complete. 
Plant along the screen every 6 or 8 feet, quick¬ 
growing grape vines. The Clinton or Taylor 
are the most useful for foliage, though the 
Concord will grow fast enough, and give an 
abundance of fruit besides. Until the grape 
vines are large enough, annuals, such as 
morning-glories, may be sown, or some roots 
of the Madeira-vine planted. In three years, 
at the most, the grape-vine screen will be 
complete. The vines should be trained with 
a view to cover the screen with foliage. 
Am Oven Wanted.—Of the many ad¬ 
juncts to the house that we have given, we do 
not think an oven is included. “S. H. G.,” 
Northumberland Co., Pa., wishes to build 
* ‘An out-door country bake-oven. ” He would 
have the oven “ with a closed heater or fire¬ 
place to receive copper kettles for making ap¬ 
ple-butter, etc., with doors to the fire-place, 
which should be large enough to receive 
knots from the wood-pile.”—There are many 
such ovens all over the country, and we hope 
that those having a specially convenient one 
will send a drawing, with measurements, and, 
if possible, number and kind of brick re¬ 
quired. We are sure that such will meet the 
wants of many besides our correspondent. 
Household -Notes and Queries. 
Bacon and Greens. —Don’t. Don’t cook 
the greens with the bacon, ham, pork, or 
what not. It makes no difference what kind 
of greens one has—whether spinach from 
the garden, or “cowslips,” or dandelions from 
the streams or fields, don’t cook either with 
fat meat. The fact that vegetable food tends 
to correct evils from the long continued use 
of salted meat has given rise to the notion 
that greens should be cooked with the meat. 
Cook the greens in a separate vessel, with 
only, if need be, a little salt. Thus treated, 
every variety of greens will not only be more 
acceptable to the taste, but vastly more di¬ 
gestible. Most kinds of greens, after they are 
boiled quite tender, should be thoroughly 
drained upon a colander; then turn them 
into a wooden bowl and chop very fine. 
Movable Wardrobes and Closets.—“J. 
B.,” Republic Co., Kansas, being about to 
build a house, says: “We are thinking of 
leaving out the closets, if we can make large 
wardrobes that can be moved easily by taking 
them apart,” and asks for suggestions and 
help. We were about to write that this must 
be some man who has not taken the advice 
of Ins wife, but find it to be from a lady. 
Here is certainly a novel case—a lady propos¬ 
ing to have a house without closets ! It is 
usually the other way, and wherever a woman 
has the planning of the house, she provides 
for a plenty of closets, whatever else there 
may be. But the case in point is—our Kansas 
house-keeper wishes to know about ward¬ 
robes and closets that can be easily moved by 
taking them apart. Can any sister house¬ 
keeper help her by plans and suggestions? 
Spring Lamb and Peas.— There are some 
combinations of food that are accepted 
as right and proper, such as “Roast Goose 
and Apple Sauce;” “Pork and Beans,” etc. 
“Spring Lamb and Green Peas” are offered 
at nearly all seasons at the restaurants; 
one who orders it will be served with a piece 
of roast lamb and a dish of peas. Our idea 
of “ Lamb and Peas” is quite different from 
this, and this is the way in which it is pre¬ 
pared. If the lamb is to be bought, get the 
neck-piece, as it is cheapest. If produced 
upon the farm take the neck because it is the 
best. Let us say by way of digression, that 
the faults of American cookery are largely 
due to not looking far enough ahead. There 
is probably not a family which the American 
Agriculturist visits that would not be bene¬ 
fited by making a bill of fare for the week. 
Benefited not only in having a greater varie¬ 
ty but in the arrangement of the meals, so 
that one will have reference to the other. 
Lamb and peas should be thought of the day 
before it is served. Have the neck-piece 
properly chipped, or cut into chops. If for 
Wednesday’s dinner, begin with it on Tues¬ 
day. Put the lamb-chops of the neck into 
water to well cover them and allow them to 
stew—simmer, not boil, for at least two 
hours, adding water, if needed, to keep the 
meat covered. Having stewed the lamb for 
two hours, or until tender, put it aside until 
the next day. An hour before dinner remove 
every particle of fat that has gathered and 
hardened over the stewed lamb. Then hav¬ 
ing the needed quantity of shelled peas, put 
them in a sauce-pan and pour over the liquid 
from the lamb, and cook gently until the peas 
are done ; then put in the already cooked 
lamb, and when this is well heated, serve. 
This, properly cooked, will be found to be 
most acceptable, as the lamb-broth flavors the 
peas, and is within the reach of every one. 
Conveniences for Weighing Small 
Articles. 
Those who use a spring-scale, or steelyard, 
for weighing butter, cheese, fruits, etc., will 
find a great convenience in a wooden bar or 
arm, like the one shown in the accompanying 
engravings. These are made from drawings 
1.— BAR IN POSITION. 2. —BAR THROWN UP. 
sent by H. M. Bissell, Cortlandt Co., N. Y. 
The best place for such an arm, as to light, 
etc., may be where a stationary bar would be 
greatly in the way. Let the bar be fastened 
to a post by a large screw, as shown at a, in 
figure 1. When not in use, it can be thrown 
up in the position shown in figure 2, when 
it is entirely out of the way. A peg or a 
brad, c, fitting into the lower side of the 
Fig. 3. —METHOD OF WEIGHING A BOWL, 
block, b, adds security. Mr. B. also sends a 
sketch of a device for holding the butter 
bowl while being weighed. Three strips of 
wood, each 2 feet long, l‘/o inch wide, and 
1 inch thick, are notched to fit securely under 
the rim of the bowl, as shown in figure 3. 
A loop of strong cord is tied into a hole in 
the upper end of each strip. The three loops 
are brought together and bound with twine, 
above which they act as a single loop for the 
insertion of the hook of the spring-balance. 
