Centre Hall reporter. [volume] (Centre Hall, Pa.) 1868-1871, 1871-09-22

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Farm, Garden and Household.
To PREVENT RATs FROM KNAwNC Han.
MESS, Mix with the oil applied little
cayenne pepper, say teaspoonfal 10
the quart
REMOVING INK" How can l take ink
outof carpet = asks a correspondent.
II freshly spilled, sponge up all you can,
and put cold water on repeatedly, taking
up with the sponge as much as possible,
Then rub the spot with little wet oxaliC
acid, or salt of sorrel, and wash off al
once with cold water, and rub on some
hartshorn.
Ku.LrNa WExnS ESsIcHEs THE Som.
This is the keynote 20 good farming.
Most of our soils abound in latent plant.
food. Stirring the soil. and exposing il
70 the atmosphere. tavors decomposition,
and renders the plant-food available
in other words, makes the laad rich.
The fall Of the year is the best time 10
do much work OF this kind. Aud the
earlier we can get at il, the better.
WEDDING CAKE.-Four pounds oi
-four, four Of butter, eight OF sugar, one
ounce Of citron. five OF currants, two al
raiSinS, one ounce of nutmeg, four lem.
ons, one pint of cream, thirty eggs, one.
half spoonful of salerains. This vii
make nine loaVes in two-Quart pans.
Work the butter and sugar to cream
add the eggs, beaten separately then
spice, fruit, cream, SAleratus, and last oi
all, the -four.
FnR A CoraH. Take two ounces sar.
saparilla bark. one ounce of sasSafra:
chips, two ounces Of Spanish chips, one
quarter Of an ounce OF gentian root, and
two tahleSpoonfuls Of hnseed. Let this
be simmered in three pints Of water un.
Ill reduced 30 quart. Then strain il
and put il mp. For dose take a table
spoonful three times day. In about q
week, If not cured, Increase the dose "a
wineglasSful three times q day.
To PICKLE OYSTERS. Take two and
a half quarts OF oysters, with a full
pint of their liquid Get pint and 6
half OF vinegar. two tablespoonfuls OF
salt, one tablespoonful each Of nlace. nj.
spice and white pepper, and a teaspoon
ful OF cloves. Put the vinegar, salt and
liquid on to boil, and when il comes to
boil skim it. Then add the spices,
give it another boil. and afterwards put
in the oysters. Cook over q quick fire,
and serye cold
To FRx FIsH EcoSoancAr1r.-I re-
commend the way my cook always
does them. She nses the same lard or
dropping many times by doing as fol-
lows: As soon as the fish are taken out
of the pan, pour ont all the clear part OF
of the lard or dripping into a basin, and
wipe ont the thicker part which remains
at-the bottom Of the pan. A frying-pan
should never he cleaned hike ordinary
saucepans, or il is sure to burn. The
same Lard or dripping win in this way
do great many times.
Cutting UP Cork corn crop, nj
least so far as the fodder is concerned.
has reached a critical period. A frost
may occur now al any time Not an
hours warning NAV be gwen. The mere
change of wind during the night may
bring about such . change of tempera-
ture that the fields may be whitened
with frost any morning. This would
be serious damage to the corn fodder.
The corn should now be watched care
fully, and as soon as il is all glazed il
should be cut up, when day or two OF
drying would place it in advance of any
danger from frost. 1t depends much on
the successful gathering of fodder crops.
whether hay viii advance to an exorbi-
tant price during the winter or not We
notice reports of spectators being al
ready in the field securing hay at an
advanced price. But "to be forewarned
is TO be forearmed !" and we do not
think that il viii bee forwant of sufficient
warning ii farmers are caught with in
adequate supplies OF feed. There are
so msny resources now opened to the
energetic farmer whereby he may miti
gate the inconvenience OF q short hay
crop, that it IS only by neglect that he
should be caught with short supplies.
And the most effectual precaution is to
carefully harvest and economic his corn
fodder. With short crops Of staple arti-
cies, some advance in price IL to be
expected and il there l. an advantage
10 be secured by the farmer as an Offset
for reduced quantity, IL viii be in this
increased price It viii be sore disap-
pointment then to be obliged to feed
hay that might have been, by careful
management, spared for sale BY the use
OF a substitute, and TO lose by want of
foresight the chance of securing this
advanced price Hearth aud Home.
VINEGAR MAKING. Vinegar in pro-
duced by the transformation Of alcohol
TO acetic acid. The alcoholic mixture
must not be too strong, else the trans
formation is retarded, or too weak, else
it win putrefy. The higher the temper
ature and the greater the quantity Of
air brought in given time in contact
with the cider or other alcoholic mix
ture, the quicker is its transformation to
vinegar. II. however, the temperature
is above 100 degrees, alcohol il wasted
by evaporation. Nearly all the vinegar
sold I'm the markets is made by what il
known as the quick process, but as this
method requires considerable experience
and some expensive apparatus, IL is not
adapted TO household manufacture. By
this process cider OF other alcoholic mix
lures are converted into good vinegar in
from three to ten hours. during which it
must drip through twenty feet of wood
shayings, corn-cobs, stems Of grapes or
other similar substances, and a constant
draught OF heated air passing through
the shavings, keeping up fermentation
and coming in contact with every drop
of the mixture, completely changes tue
alcohol to acetic acid, and the more fer
ment present the quicker is the vinegar
made or the souring process completed.
For family use one barrel is usually
enough for year. When cider IL made
it is easy to have pure, healthfuI vinegar,
but even then it is otalways to be found.
1t should be borne In mind that air,
heat and fermentation are necessary 10
acetifcation. III you have vinegar al
cider making time and fill the cask with
new cider and leave the bung open. the
new cider viii produce the ferment and
the old vinegar viii change the whole in
six weeks by keeping moderately warm,
If no old vinegar is at hand to start with,
add ten gallons Of. pure rain or river
water to thirty gallons Of cider, put in q
cask painted black and let il stand in the
SUN with the bung hole open or only
closed by patch Of canvass tackled over
It to keep out insects. To make from
common whisky add il TO pure soft water
in the proportion of one pint Of whisky.
to one gallon of hot water, which should
be poured while hot into barrel to fer.
ment. There should be cask also for
storage, and every two or three weeks, or
as needed, few gallons may be drawn