Connecticut western news., 1871-09-22
Farm. Garden and Household.

GINGER COOKIES. cups of sugar two cups molasses one cup of shorts ening one cup of hot water; three teaspoonsful soda ginger and nutmeg. Roll thin and cut into round cakes. ! GRAHAM BREAD.-Two cups of sweet milk, two cups sour or buttermilk, one half cup molasses, one teaspoon soda, with unbolted wheat meal to make a stiff batter. This can not be beaten for bread ' -,F ..a lH... ,.s'- TR ToP CAKE.-Three cups of flour, two of sugar, one of sweet milk, two eggs, one tablespoonful butter, one tablespoonful soda, one teaspoonful es- sence almond, and one-half teaspoonful cream tartar.
 PROTECTION AGAINST MOTHS. Flour of hops, one drachm; Scotch snuff, two ounces gum camphor, one ounce black pepper, one ounce cedar sawdnst, four ounces. Mix thoroughly, and strew, or putin papers; among the goods.
 To MEND CRACKS IN STOVES. Es.-Take bulkz of each httle less of salt reduce cracks when the stove or range is cool. The cement will soon become perfectly hard. -z,.,.~s,.s ,se,,sSs 'fI tsNaKY IAseps. = Cesl oil lamps that are subject to smoking may be improved by putting from two to three tablespoons of coarse salt in them. It will make the light more brilliant and clear, and keep the wick clean, besides the prevention of smoke.
 To PRESERVE CLOTHES PINs.-C Clothes pins boiled a few moments and quickly dried, onc4 CT twice month, become more flexible and durable. Clothes lines will last longer and keep in better order for wash-day service, if occasionally treated in the same way. A CANDLETo BURN ALL NIaHT.+When, as zih case of sickness, dull light is wished, or when matches are mislaid, put powdered salt on the candle till it reaches the black part of the wick. Tn this way a'Inild and steady light will be kept through the night by small piece of candle.
 To CLEAN EooKrNal GniaAssEss. Ass .3A1Take a newspaper, fold it small, dip it in basin of clean cold water. When thoroughly wet, squeeze, it out as you do sponge :; then. rub it pretty hard all over the sur face of the glass, taking care that it is not SO wet as to run down in streams in fact, the paper must only be com pletely moistened, or dampened, all through. Let it rest a few minutes, then go over the glass with piece of fresh dry newspaper. till it looks clear and bright. The inside of windows may be cleaned in the same way also spec tacle-glasses, lamp-glasses, etc.
 SWEET PORK rItas <beyonds doubt that cleanfness5l1as much to dS with the flavor of pork. The filthy state in which many fattening hogs are kept has ten dency not only to give a rank taste to the meat, but to render it positively un- wholesome. A very common. mode of pfnhhg hogsis in a rail pen, without protection from the weather. The con- sequence is that such pens are not fit to keep 8 living animal in wet and filthy, cold and uncomfortable as they are, hogs will not take on fat, great proportion of the food is wasted while they are kept in them, while the filth, a consid- erable amount of which the hogs will consume, must be detrimental to thei1 health and to the health of those who eat their flesh.
 PREPARATION FOR SoMING CATTLE. The practice of soiling instead of pas turing cattlea; is becoming much more common than heretofore, and it will be necessary for those who contemplate commencing next season, to prepare 1T time. The profit in. soiling lies chiefly in raising heavy crops of green fodder from small or,comparatively small pieces of? ?lsndf 2 gEhe Soil mutt therefore bt made rich and be well worked. What ever portion of ground is laid out fol this purpose should be we'll manureC and plowed now and early next montl portion of it to be sown with rye, fo, the frst@eutting. Another poftiol should, be pFepared for oats, to be sow1 as early as the ground will permit in tn, spring. The clover that is to be de pended on as part of the supply shoul' be top-dressed late in the season, an, under no circumstances should it b pastdred In soilfng successfully tn sscretis to have plenty of fodder alway ready for succession, SO that onesuppl may not run out before the next is read for cutting. Calculation and early pre paration are therefore absolutely necet sary.
 WASHING AND WORKING BUTTER. dair9mad @t1 Wateft6wn,M Y., write as follows: When you first begin t work butter the ppricles of brine al exactly the size of grains of salt. Wor it little; how are they now? Two ( three have gone into one. They al now the size of wheat kernel the will soon be the size of 8 bucksho During the little working all the gglobul, thatShars been drought to the surfat have escaped 4het,us sec if&you ca put one of them back again IT question naturally suggests itself, wt spend your time and strength to pl salt into the butter and then work it o, again, at the same time reducing tl worth of Jyour5 butter from five to te cents per popnd, and Ss1essening, u butter five pounds on the hundred. M plan of washing butter is probably ne1 use plain crank churp which goes | hand. The average time of churni1 is twenty minutes for large, and twel,
 for. small churpingss Ido not claim
 make more or better butter from u
 same cream than with dash-churn, b
 do claim that Fcan-do the work wi
 one-haf the time and labor Much
 this saving is-caused blythe conYenien
 of washing, getting rid@of the butte
 milk water, and in working the butte
 As soon as discover that the butter b
 gins to separate, put in quart of co
 water to thin the milk, which will eau
 it to free itself more readily from tl
 butter. then churn until the particl
 are about the size of large pea. thu
 draw off rthe milk and put in a gallon
 wate1 chqrn and draw again, and som
 times put in one more washing. IT
 common way IS to churn until the bu
 ter Is about one soid mass But how
 the water to take effect on the insi,
 of these large Jumps of butter?
 should as soon think of washing u