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Article MONTHLY CHRONICLE. ← Page 5 of 5
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Monthly Chronicle.
To Farmers . —A correspondent has favoured us with the following recipe , which , he and many of his friends have found very efficacious in the drying of milch cows . Let the udder he full of milk , then take one gill of fish oil , aquarterofa pound of green soap , and a handful of salt ; mix them together , and rub the udder exceedingly well , until the whole of the mixture is used ; after which bleed the cow two or three times , or oftener if required . - She must be kept upon hard meat two or three days before she is dried . A gentleman in the neighbourhood of Bath has adopted the following method
of digging potatoes with the greatest success . Instead of destroying the root , as usual , raise it gently up , and introducing the hand under it , take all the large onesup , re-place the root , and tread it firmly in . By this method he has had a second crop , and has a fair prospect of a third . . - Rice . —The extent and degree of the benefits attending the use of this article are very little known . It is probably not understood , that rice in food will go eight times as far as flour ; and that one pound of rice baked with a gallon of
milk ( with the addition of a little treacle to sweeten it ) , will , at the expence of about sixteen pence , make eight pounds of pleasant , wholesome , and nourishing food . In the Foundling Hospital , the use of rice instead of flour has been attended with a very great saving to the Hospital , exclusive of general benefit to the public . ¦ Directions for using Rice wi lb the greatest advantage . —Talce some rice , wash it in cold water , then put it into boiling water , let it boil ten minutes * , then drain
Ihe water from it , put it in a bason , cover it with a plate , turn it over , the plate being undermost , let it remain for use . By this method the rice retains all its nourishing quality .. It is an excellent and substantial food , if mixed with boiled breast of mutton , cut into pieces , seasoned with pepper and salt ; or with cabbage ; and parti cularly with salt fish . Rice mixed with skim milk , and a little suet shred fine , makes a most excellent pudding . The above methods have been used many years , by several-gentlemen of this kingdom , with general satisfaction to themselves , servants , and neighbours .
The Rev . Mr . Broughion's Receipt for Polatoe Bread . To three pecks of flour add one peck of potatoes , when boiled and peeled ; bruise them whilst warm , and mix them with the flour ; then put the yeast , and let it rise as in the making of common bread ; much less water , and one third of the yeast commonly cmployed will be sufficient . The process , says Mr . Broughton , is such as may be readily adopted by the ' Bakers ; nor do I apprehend any material inconvenience from the increased price of potatoes ; as the quantities planted this year greatly exceeds any former year ,
and the plantations in general promise the most abundant crops . I have . tried several , but have not met with a better . It is obvious that the plan cannot be ' adopted , until' the potato ' e crops are ripe . I would also recommend it- to my fellow citizens not to encourage the digging potatoes at this season , by purchas- ' irrg thenrfor their tables , when there is Such a profusion of other vegetables :-apotatoe which weighs an ounce now , will weigh above four times as much in one ' month ;—Tiverton ,. July 17 . Tomalte a Turkishpillatxi . —To a quart of water add four onions slicedcut
, up one pound of meat in small pieces , about the size of a crown piece ; put in two or three cloves , or a little allspice . Let it stew well together for an hour , then i-dd from one to two pounds of rice , according to the quantity 3 'ou wish to make , andletit- boil ' for about ten or twelve minutes . N . B . The rice must be softand hot : strain the whole through a cullender , and serve it up dry .
Note: This text has been automatically extracted via Optical Character Recognition (OCR) software.
Monthly Chronicle.
To Farmers . —A correspondent has favoured us with the following recipe , which , he and many of his friends have found very efficacious in the drying of milch cows . Let the udder he full of milk , then take one gill of fish oil , aquarterofa pound of green soap , and a handful of salt ; mix them together , and rub the udder exceedingly well , until the whole of the mixture is used ; after which bleed the cow two or three times , or oftener if required . - She must be kept upon hard meat two or three days before she is dried . A gentleman in the neighbourhood of Bath has adopted the following method
of digging potatoes with the greatest success . Instead of destroying the root , as usual , raise it gently up , and introducing the hand under it , take all the large onesup , re-place the root , and tread it firmly in . By this method he has had a second crop , and has a fair prospect of a third . . - Rice . —The extent and degree of the benefits attending the use of this article are very little known . It is probably not understood , that rice in food will go eight times as far as flour ; and that one pound of rice baked with a gallon of
milk ( with the addition of a little treacle to sweeten it ) , will , at the expence of about sixteen pence , make eight pounds of pleasant , wholesome , and nourishing food . In the Foundling Hospital , the use of rice instead of flour has been attended with a very great saving to the Hospital , exclusive of general benefit to the public . ¦ Directions for using Rice wi lb the greatest advantage . —Talce some rice , wash it in cold water , then put it into boiling water , let it boil ten minutes * , then drain
Ihe water from it , put it in a bason , cover it with a plate , turn it over , the plate being undermost , let it remain for use . By this method the rice retains all its nourishing quality .. It is an excellent and substantial food , if mixed with boiled breast of mutton , cut into pieces , seasoned with pepper and salt ; or with cabbage ; and parti cularly with salt fish . Rice mixed with skim milk , and a little suet shred fine , makes a most excellent pudding . The above methods have been used many years , by several-gentlemen of this kingdom , with general satisfaction to themselves , servants , and neighbours .
The Rev . Mr . Broughion's Receipt for Polatoe Bread . To three pecks of flour add one peck of potatoes , when boiled and peeled ; bruise them whilst warm , and mix them with the flour ; then put the yeast , and let it rise as in the making of common bread ; much less water , and one third of the yeast commonly cmployed will be sufficient . The process , says Mr . Broughton , is such as may be readily adopted by the ' Bakers ; nor do I apprehend any material inconvenience from the increased price of potatoes ; as the quantities planted this year greatly exceeds any former year ,
and the plantations in general promise the most abundant crops . I have . tried several , but have not met with a better . It is obvious that the plan cannot be ' adopted , until' the potato ' e crops are ripe . I would also recommend it- to my fellow citizens not to encourage the digging potatoes at this season , by purchas- ' irrg thenrfor their tables , when there is Such a profusion of other vegetables :-apotatoe which weighs an ounce now , will weigh above four times as much in one ' month ;—Tiverton ,. July 17 . Tomalte a Turkishpillatxi . —To a quart of water add four onions slicedcut
, up one pound of meat in small pieces , about the size of a crown piece ; put in two or three cloves , or a little allspice . Let it stew well together for an hour , then i-dd from one to two pounds of rice , according to the quantity 3 'ou wish to make , andletit- boil ' for about ten or twelve minutes . N . B . The rice must be softand hot : strain the whole through a cullender , and serve it up dry .