Hilda's diary of a Cape housekeeper

Farms. — In reply to inquiries from a friend about small farms near Cape Town, I am writing to say that in those on the Cape Flats poultry farming can be successfully carried on. Some time ago the Government located some German emigrants on land on the Cape Flats ; these men have all done so well that they have built themselves comfortable houses, and most of them keep a few cows and sell eggs and vegetables. Water is plentiful, and artesian wells have been sunk in many parts where there were no natural springs. Good roads have been made, and soon there will be a railroad. The Claremont Flats are much the same ; land is not nearly so expensive out here as in Europe, but then, perhaps, it is not so fertile ; still it is wonderful how soon the most barren-looking spots are turned into gardens by careful cultivation and manure ; guano, sold in Cape Town, April APPLES A LA DAUPHINS is very good for poor soils for winter crops, also crushed bone manure for vineyards and fruit trees. At Stellenbosch and Paarl, farms are more valuable, and generally about one thousand acres; here fruit culture is being successfully carried on ; most of the places having arable land where crops of wheat, oats, etc. are grown as well as vineyards and fruit trees, also dairy farming, a sort of all-round industry, and crops of potatoes in the winter.^ It is impossible to say the price of land. A farm may be sold for Aiooo this year and be double that the next. No one should buy land without consulting some one capable of advising as to its merits, etc., but it is quite certain that in this country no one need starve, who is industrious and sober and has been blessed with commonsense. Something can be done all the year round, provided those who come out to farm have a liking for it ; one’s next-door neighbour can often give useful information which the new-comer would not know. Poultry manure for Garden.— A moderate-sized poultry run, if carefully swept and the droppings covered with ashes sifted from the cinders collected out of the kitchen every morning, will, if judiciously used, enrich the soil for flowers and vegetables. Apples a la Dauphine. — Here are two recipes for apples, both are from Miss Adeane’s manuscript book, a “translation of Louis Philippe’s receipt for Pommes a la Dauphine, Chateau d’Eu, Sept. 1843.” Peel and core 2 lbs. apples, taking care to keep them whole. Put them into a buttered stew-pan with a very * Sobriety is indispensable for success in a land where raw spirits are so cheap and harmful. Young men should be more warned of this before coming out, APPLES AND CHUTNIBS April little water, a piece of cinnamon, a spoonful of cognac brandy and a little sugar. Put the stew-pan on a gentle fire to keep them whole ; when done place them in a mould large enough to let them rise. Put into each apple a little apricot marmalade and a small piece of candied lemon or orange-peel. Apples a la Prangipane. — The other (Pommes a la Frangipane) is as follows — Peel 5 or 6 moderate-sized apples and core. Lay in a dish and put over them a layer of apricot jam. Put 2 ozs. arrowroot in a stew-pan with a little powdered sugar, a pint of milk, and a gill of cream. Stir it over the fire till it boils (if too thick add more milk), pour it over the apples. Bake half-hour, or until brown, and quite hot (this quantity fills a large dish).