Spirit of the age. [volume] (Woodstock, Vt.) 1845-1913, 1871-11-30
Farm, Garden and Household.

the ilre, and STIR IN q pint OF cold milk,
and teasroonful of salt. Beat four
eggs, and stir in with flour enough to
make a stiff batter Cook ON a griddle.
TIE USE OF THE MEL EXTRACTOR
Alta convention of bee-keepers, Rev. Mr.
Langsthroth stated that he had been
deeply interested in the subject of eX-
tracting honey from the comb and then
using the comb for fresh supplies. BY
this process; twice the usual amount of
honey could be obtained from the bees.
Some means ought to be taken to con-
vince the public that the extracted no.
ney was not Il manufactured article.
DROP BISCUITS. your pan,
then put in one pound of powdered
loaf sugar, and eight eggs; beat it with
whisk till it becomes milk-warm, then
beat it till it is cold; stir in a pound
and two ounces of fine sifted -four,
with about half an ounce of carraway
seeds; have q bladder and pipe to put
your batter in, then drop it on water
paper, about the size of anutmeg then
sift sugar over them, and bake them in
a quick oven.
CLEANSING BLANKETS. 1t is quite rs
important to have the blankets on our
beds clean, as the sheets pure and white.
The Boston JowwM Of Chemistry gives
the following method of cleansing blan-
kets: "Put two large teaspoonfuls of
boray and Il pint bowl Of soft soap into
a tub OF cold water. When dissolved,
put in pair of blankets, and let them
remain over night. Next day rub and
drain them out, and rinse thoroughly in
two waters, and hang them out to dry.
Do not wiring them"
To CURE CoLDs.-To cure colds and
slight catarrhal affections, drink freely
Of hot composition tea, On retiring,
which should be made as follows Add
one-half teaspoonful Of composition to
one pint Of boiling water, and cream
and sugar to suit the taste to be drunk
while hot. If the cold is in the head,
te0spoonful of pine tar should be poured
upon some hot Goals, and the smoke
allowed to remain in the sleeping-room,
and inhaled during the night. A repeti-
ton of this treatment for one or two
nights is usually cftectual.
BEEF TEA. -ChamJer'S Journal thinks
it is a mistake to suppose that beef tea
Is nourishing and strengthening for fee.
bic persons. 1t says "Some few practi-
tionersaud chemists have long been aware
of the fact, and now their view is con-
firmod by DR.. Marcel. There is no
nourishment in beef tea. Mixed with
solid food, it imparts q relish which pro-
notes digestion and the best solid
food that can be mixed Herewith, is the
beef from which it was made, reduced to
powder. In two, at least, of the Lon
don hospitals, the mixing of powdered
beef with the best ten has long been
practised; and there the patients get
strong on bcef-tea diet"
HORSES RUBBING THEIR TAILS IN THE
STARLE,-A correspondent of the Rral
Men Yorker TItes that be has broken
many young horses of this practice, by
washing the dock with warm water and
good yellow hard soap then thoroughly
dry the part with clean, coarse cloth,
keeping up the rubbing till the dock is
not only dry but warmed by the friction.
Then liniment Of new (warm) milk,
eight ounces) and spirits of turpentine
lone ounce is applied. Mix the lini-
mcnt in q bottle, pour it into the palm
OF the hand and rub the dock thoroughly
with it; avoid rubbing the tail on the
under side as much as possible. Con-
tiuue the application Of the liniment
daily until the horse ceases rubbing.
RYE FOR Mich Cows BEFORE CA1v-
NG.-George G. Kirkland, writes the
RUrdl Ne1U YORKER, recommending that
Eor each COW to calve, the herdsman
should procure half bushel of rye; grind
it If convenient, and commence two
weeks before calying, to feed single
handful Of meal, upon which a gallon
Or more of boiling water has been pour
ed. Feed when cold, increasing the
amount both Of meal and water, so as
that the COW shall have consumed the
half bushel of rye about the time Of
calving. If the rye is not ground, boil
it until the grains will mash easily be-
tween the thumb and finger. Mr.. Kirt-
land has practiced the above treatment
for about fifteen years, and has had no
ills to cure in his COWS after calying.
FARMING AS A BUSINESS Amnn who
is not smart enough to run q store, is
not smart enough to run farm. Farm
crs are not to be made ont of what is
lett after lawyers, doctors, ministers, and
merchants are sorted and picked out.
And if man fails on a farm, he is not
likely to succeed in o store, for it re-
qulres more telent to be a thriving
farmer than an average merchant. The
one great failure is the disproportion
between mans farm and his capital.
a farmers capital is skill, labor, and his
money. If he has little cash, he must
have no more land than he can thor
oughly manage by his personal labor.
Every acre beyond that is an incum-
brance. One acre well worked is more
profitable than twenty acres skinned
over. 1t is this greed Of land by farmers
that nave not the capital to work it
that keeps so many poor. Small farmers
are better than large ones, simply be-
cause they are better suited to the capital
Of common farmers. -Fdrmer aid Ar!i-
sQn.
PREPARING MEAL FOR Fowls. Dough
for poultry is commonly made too thin.
Many young chickens that might live if
fed nationally, die because obliged to
swallow more water with their grain than
they need. Ia case Of grown fowls,
giving meal too wet will not, of course,
prove fatal, but they will thrive better
if it is mixed so stiff as to crumble. The
food is moistened and partly macerated
while in the crop by secretions from
glands, 1t passes next, q little at time,
into the proocnhiculuS, pouch formed
by the expansion Of the passage between
the crop and gizzard. In this organ