Lamoille newsdealer. [volume] (Hyde Park, Vt.) 1860-1877, 1871-09-27
Farm. Garden and Household.

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two cups molasses; one cup Of short
ening one cup Of hot water; three
teaspoonsful soda ginger and nutmeg.
Roll thin and cut into round cakes.
GRAHAM BREAp.-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.
TIP Tor CAKE-Three cups Of -four,
two of sugar, one of sweet milk, two
eggs, one tablespoonful butter, one
tablespoonful soda, one teaspoonful es-
sence almond, and one-half teaspoonful
ream tartar.
PROTECTION AGAINST MOTHS. Flour of
hops, one dnchm Scotch snuf, two
ounces gum camphOr, one ounce black
pepper, one ounce cedar sawdust, four
ounces. Mix thoroughly, and strew, or
put in papers, among the goods.
To MEND CRACKS IN STOVES.
woodashes and salt, equal proportion in
bulk of each, little less of salt reduce
to a soft paste with cold water, and fill
cracks when the stove or range is cool.
The cement will soon become perfectly
hard.
SMOKY LAMPs-Coal 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 PNs.-Clothes
pins boiled few moments and quickly
dried, oncs CT twice a 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 A11 NIaHT.-When,
as in 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. In this way
q mild and steady light will be kept
through the night by small piece of
candle.
To CLEAN LOOKING GLASSES. Take
newspaper, fold it small, dip it in basin
of clean cold water. When thoroughly
wet, squeeze, it out as you do a 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 I;
in fact, the paper must only be COM
pletely moistened, or dampened, all
through. Let it rest few minutes,
then go over the glass with a 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.-It is beyond a doubt
that cleanliness has much to do 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 I'M
wholesome. A very common mode OF
penning hogs is in a rail pen, without
protection from the weather The con-
sequence is that such pens are not fit to
keep a 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,
cradle amount of which the hogs viii
consume, must be detrimental to theil
health and to the health of those who
eat their flesh.
PREPARATION FOR SoMNG CATTLE
The practice of soilipg instead of pas
turing cattle is becoming much NOR,
common than heretofore, and it will b.
necessary for those who contemplat
commencing next season, to prepare il
time. The profit in soiling hes chief,
in raising heavy crops of green fodde
from small or comparatively small piece
of land. The soil must therefore b
made rich and be well worked. What
ever portion of ground is laid out fe
this purpose should be well manure
and plowed now and early next mont
portion of it to be sown with rye, fo
the first cutting. Another porto
should be prepared for oats, to be SOW
as early as the ground will permit in til
spring. The clover that is to be d.
pended on as part of the supply shoul
be top-dressed late in the season, an
under no circumstances should it
pastured In soiling successfully I'll
secret is to have plenty of fodder alway
ready for succession, so that one suppl
may not run out before the next is read
for cutting. Calculation and early pr
paration are therefore absolutely nece
sary.
WASHING AND WORKING BUTTER
dairyman at Watertown, n. Y, writ
as follows: When you first begin
work butter the particles of brine a
exactly the size of grains of salt. Wol
1t little how are they now Two
three have gone into one. They a
now the size of wheat kernel tn,
will soon be the size of a buckshc
Duringthe little working all the globul
that have been brought to the surfa
have escaped. Let us see if you C,
put one of them back again II
question naturally suggests itself, WI
spend your time and strength to p
salt into the butter and then work it O
again, at the same time reducing {
worth OF your butter from five to t
cents per pound, and lessening {
butter five pounds ON the hundred 4
plan of washing butter is probably ne
use plain crank churn which goes
hand. The average time of churni
Is twenty minutes for large, and twel
for small churnings. do not claim
make more or better butter from t
same cream than with dash-churn, b
do claim that 1 can do the work vi
one-half the time and labor Much
this saving is caused by the convenier
of washing, getting rid of the butt
milk water, and in working the butt
As soon as | discover that the butter
gins to separate, put in a quart OF CT
water to thin the milk, which win cal
it to free itself more readily from