Spirit of the age. [volume] (Woodstock, Vt.) 1845-1913, 1871-09-28
Farm, Garden and Household.

KOll tlln ana cut into round cakes.
GRAHAM BREAD. 1.-Two cups of sweet
milk, two cups sour or buttermilk, one
half cup molasses, one teaspoon soda,
with unbolted wheat meal to make stiff
batter, This can not be beaten for
bread
TIP TOP CAKE.-Three cups of -four,
two Of sugar. one of sweet milk, two
eggs, one tablespoonful butter one
tablespoonful soda, one teaspoonful cs-
sence almond, and one-half teaspoonful
.ream tartar.
PROTECTION AGAINST MOTHS. Flour of
hops, one drNchm; Scotch snuff, 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. Take
woodashes and salt, equal proportion in
bulk of each, little less of salt reduce
to 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. 1t will make the
light more brilliant and clear, and keep
the wick clean, besides the prevention of
smoke.
To PRESERVE CLOTHES PINs.-Clothes
pins boiled few moments and quickly
dried, once 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 ALL N1GHT-When,
as in case of sickness, q 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
mild and steady light will be kept
through the night by small piece of
candle.
To CLEAN LOOKING GLASSES. Take 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, OF dampened, all
through. Let it rest q 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-g glasses, lamp-glasses, etc.
SWEET PoRK-It Is beyond 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 rank taste to
the meat but to render it positively I'M
wholesome. A very common mode of
penning hogs is in rail pen, without
protection from the weather. The con-
sequence is that such pens are not fit to
keep living animal in wet and filthy,
cold and uncomfortable as they are, hogs
will not take ON fat, a great proportion
of the food is wasted while they are
kept in them, while the filth, consid-
cradle amount of which the hogs will
consume, must be detrimental to their
health and to the health of those who
eat their flesh.
PREPARATION FOR SoILING CATTLE
The practice of soiling instead of pas
turing cattle is becoming much more
common than heretofore, and it will be
necessary for those who contemplate
commencing next season, to prepare in
time. The profit in soiling lies chiefly
in raising heavy crops of green fodder
from small or comparatively small pieces
of land, The soil must therefore be
made rich and be well worked. What.
ever portion of ground is laid out fol
this purpose should be we'll manured
and plowed now and early next month
aportion of it to be sown with rye, fol
the first cutting. Another portion
should be prepared for oats, to be sowr
as early as the ground will permit in the
spring. The clover that is to be de.
pended on as part of the supply should
be top-dressed late in the season, anG
under no circumstances should it be
pastured. In soiling successfully the
secret is to have plenty Of fodder always
ready for succession, so that one supply
may not run out before the next is ready
for cutting. Calculation and early pre-
paration are therefore absolutely neces
sary.
WASHING AND WORKING BUTrER.-I
dairyman al Watertown, N. Y, write
as follows: When you first begin t.
work butter the particles of brine an
exactly the size of grains of salt Wor
it little; how are they now Two O
three have gone into one. They az
now the size of a wheat kernel the
will soon be the size Of a buckshoi
During the little working all the globule
that have been brought to the surfac
have escaped. Let us see if you ca
put one of them back again tn
question naturally suggests itself, VIII
spend your time and strength to pit
salt into the butter and then work it on
again, at the same time reducing til
worth of your butter from five to te
cents per pound, and lessening til
butter five pounds on the hundred. M
plan of washing butter is probably new
use plain crank churn which goes
hand. The average time of churnin
is twenty minutes for large, and lively
for small Cummings. do not claim t
make more or better butter from th
same cream than with a dash churn, br
do claim that [ can do the work wit
one-half the time and labor. Much
this saving is caused by the convenient
OF washing, getting rid of the butte
milk water, and in working the butte
As soon as I discover that the butter b,
gins to separate, / put in quart of col
water to thin the milk, which will caus
it to free itself more readily from tn