Connecticut western news., 1871-11-24
Farm, Garden and Household.

milk, mix 1t smooth then take 1t from the fire, and stir n pint of cold milk, and teasroonful of salt. Beat four eggs, and stir in with flour enough to make a stiff batter. Cook on Q griddle.
 THE USE OF THE MEL Alta convention of bee-keepers, Rev. MT. 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 ho ney was not manufactured article.
 DROP BIsoUTTs.-Warm your pan, then put in one pound of powdered loaf sugar, and eight eggs beat it with a whisk till it becomes milk-warm, then beat 1t till it is cold stir in pound and two ounces of fine sifted four, with about half an ounce of carraway seeds; have bladder and pipe to put your batter in, then drop it on water paper, about the size of nutmeg then sift sugar over them, and bake them in @ quick oven.
 CLEANSING BLANKETs.-It is quite as important to have the blankets on our beds clean, as the sheets pure and white. The Boston Journal of Chemistry gives the following method of cleansing blan- kets: ''Put two large teaspoonfuls of borax and pint bowl of soft soap into 8 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, teaspoonful of pine tar should be poured upon some hot coals, and the smoke allowed to remain in the sleeping room, and inhaled during the night. A repeti- tion of this treatment for one or two nights is usually effectual.
 BEEF TEA.-Chamber's .7ou7mol thinks 1t IS mistake to suppose that beef tea IS nourishing and strengthening for fee ble persons. It says 'sSome few practi- tioners and chemists have long been aware of the fact, and now their view is con- firmed by Dr. Marcel. There is no nourishment in beef tea. Mixed with solid food, it imparts a 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 tea has long been practised and there the patients get strong on beef-tea diet"
 HORSES RUBBING THEIR TAILS IN THE STABLE.-A correspondent of the Rural Neoo Yorker writes that he 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 hniment of new (warm) milk, (eight ounces) and spirits of turpentine lone ounce) is applied. Mix the ini- ment in 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- tfnue the application of the iniment daily until the horse ceases rubbing.
 RYE FOR MI1oH Cows BEFORE CA1v- Na.-George c. Kirtland, writes the Rural Neao Yorker, recommending that for each COW to calve, the herdsman should procure half bushel of rye; grind it if convenient, and commence two weeks before calving, to feed @ single handful of meal, upon which 8 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. N the rye is not ground, boil 1t until the grains will mash easily be- tween the thumb and finger. Mir. Kirt- land has practiced the above treatment for about fifteen years, and has had no ills to cure in his COWS after calving.
 FARMING AS A BUSINESS. s.-A man who is not smart enough to run @ store. is not smart enough to run farm. Farm CTS are not.to be made out of what is left after lawyers, doctors, ministers, and merchants are sorted and picked out. And If man fails on farm, he is not likely to succeed in store, for it re- quires 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. It IS this greed of land by farmers that have 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. Farmer and Arti- sdn.
 PREPARING MEAL FOR Fow1s,-Doueh for poultry is commonly made too thin. Many young chickens that might live if fed rationally, die because obliged to swallow more water with their grain than they need. In 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. It passes next, alittle at time, into the proventriculus, pouch formed by the expansion of the passage between the crop and gizzard. In this organ additional digestive juices are secreted, ss well as in the gizzard and still further on. Now. when the grain contains too much water before it is fed, the solvents prepared by the digestive organs are di- luted and impaired. In all animals, when healthy, thirst is regulated with wonderful nicety by the needs of the system. Hence, if constantly supplied with water separate from their food, they will drink only what is necessary,