Centre Hall reporter. [volume] (Centre Hall, Pa.) 1868-1871, 1871-09-29
Farm. earden and Household.


teaspoonsful soda ginger and nutmeg.
Roll thin and cut into round cakes.
GRAHAM BREAD. Two cups al sweet
milk, two cups sour or huttermilk, one
half cup molasses, one teaspoon soda,
with unbolted wheat meal TO make n stiff
batter. This can not be beaten for
bread.
Tn 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, aud one-half teaspoonful
cream tartar
pRorEcrroN AGAINST Morris. Flour Of
hops. one drachm Scotch snuff, two
ounces gum camphor, one ounce black
pepper, one ounce cedar Sawdnst. 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
halk of each, little less Of salt I; reduce
70 soft paste with cold water, and fill
cracks when the stove or range il cool,
The cement viii soon become perfectly
hard.
SMOKY LAMrs-Coal oil lamps that are
sahiect To smoking may be improved by
putting from two to three tablespoons OF
coarse salt in them. II viii make the
hight 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. once or twica a month, become
more flexible and durable. Clothes hines
viii last longer and keep in better order
for waSh-day service, il occasionally
treated in the same way.
A Candle 10 Burn ALI NIeHr.-When,
rs in case of sickness, q duh light is
wished, or when matches are miSlaid. put
powdered salt on the candle TIL il reaches
the black part of the wick. In this way
q mild and steady light win be kept
through the night by small piece OF
candle.
To CL.EAS LOOKING GLASSES Take a
newspaper, fold it small, dip il in basin
OF clean cold water. When thoroughly
wet, squeeze, it out as YOU do sponge ;
then rub il pretty hard all over the sur
face Of the glass, taking care that il IS
not so wet rs to run down in streams ;
in fact, the paper must only be COM
plesely nloistened, or dampened, all
through. Let it rest a few minutes,
then 60 over the glass with piece Of
fresh dry newspaper. tall il locks clear
and bright. The inside OF windows may
be cleaned in the same way also spec
tacle-glasses, mp-glasseS, etc.
SWEET PoEx.-It Is beyond q doubt
that cleanliness has much to do with the
flavor Of pork. The filthy state IN which
many fattening hogs are kept has ten
deney not only 20 give a rank taste to
the meat, but to render il positively IN
wholesome. A very common mode Of
penning hogs il in 81 rail pen, without
protection from the weather. The con-
sequence is that snch pens ara not fit to
keep living animal in wet and filthy,
cold and uncomfortable rs they are, hogs
VIII not take on fat, great proportion
of the food is wasted while they are
kept in them, while the filth, consid-
enable amount of which the hogs viii
consume, must be detrimental to their
health and to the health OF those who
eat their flesh
PREPARATION FOR SouING 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 hes 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 for
this purpose should be well manured
and plowed now and early next month
a portion Of it 10 be sown with rye, for
the first cutting. Another portion
should be prepared for oats, TO be sown
as early as the ground viii permit in the
spring. The clover that is 10 be de-
pended on as part Of the supply should
be top-dressed late in the season, and
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 ont before the next is ready
for cutting. Calculation and early pre-
paration are therefore absolutely neces-
sary.
WASHING AND WORKING BUrrm-A
dairyman at Watertown, n. Y, writes
as follows: When you first begin TO
work butter the particles Of brine are
exactly the size OF grains OF salt Work
IL little how are they now2 Two or
three have gone into one. They are
now the size OF n wheat kernel they
will soon be the size OF q buckshot
During the little working all the giobules
that have been brought to the surface
have escaped. Let MS see if you can
put one of them back again The
question naturally suggests itself, why
spend your time and strength to put
salt into the butter and then work il ont
again, at the same time reducing the
worth Of your butter from FIVE TO ten
cents per pound, and lessening the
butter five pounds on the hundred. Nv
plan OF washing butter is probably new.
/ use plain crank churn which goes by
hand. The average time Of churning
Is twenty minutes for large, and twelve
for small ehurnings. do not claim to
make more or better butter from the
same cream than with dash-churn, but
l do claim that can do the work with
one-half the time and labor Much of
this saving is caused by the convenience
of washing, getting rid OF the butter
milk water, and in working the butter.
As soon as discover that the butter be-
gins to separate, put in quart OF cold
water to thin the milk, which will cause
1t to free itself more readily from the
butter. then churn until the particles
are about the size of large pea. then
draw off the milk and put in a gallon of
water, churn and draw again, and some |
times put In one more washing. The |
common way is TO churn until the but |
ter is about one solid mass. But how is |
the water to take effect on the inside |
of these large Jumps of butter? III
should as soon think Of washing the |
inside of glass bottle by washing the
outside. think that in order to make
the most and best butter in hot weather,
it is particularly necessary to cool the
milk Immediately after milking. Milk /
in tin-pails have a tub similar to A. 1
wash-tub for each pail set the pals ia |
tubs filed with cold water from good |
spring or well stir the milk every few
minutes until the milk is about as cool
as the water. If you can get the milk |
quite cold before setting, and set shall
low in the pans, it is better not to let
the pans stand in water while the cream |
Is rising, as the cream viii be all up be-
fore the milk becomes very thick. Skim |
as little milk as possible with the cream,