Spirit of the age. [volume] (Woodstock, Vt.) 1845-1913, 1871-09-14
Farm, Garden and Household.

FEVER AND AGUE.-We ma Jne 1Ol-
lowing in the Cleveland Herald: eve
wish to give very simple remedy for
fever and ague, and wish to emphasize
it by saying that it has, to our know
ledge, proved very eflicacious. 1t is
simply common salt. A tablespoonful
taken in water, and a teaspoonful de-
posted inside the stocking next the foot
as the chill is coming ON. That's all
there is in it but, knowing that it has
been eficacious in breaking" the chill
and perfccting u cure, we put it in our
editorial columns, where no humbug
remedy shall ever find place, if we
know it. "
SYRUP OF CoFFEE.-This preparation
is of great use to those who have long
journeys to make. Half pound of the
best ground coffee put it into sauce
pan containing three pints of water, and
boil it down to one pint. Cool the
liquor, put it into another saucepan,
well secured, and boil it again. As it
boils, add white sugar enough to give it
the consistency of syrup. Take it from
the fire, and when it is cold put it into q
bottle and seal. When travelling, if you
wish for cup Of good coffee, you have
only to put two teaspoonfuls of the syrup
into an ordinary cottee-pot and fill with
boiling water. Add milk to taste, if you
can get it.
GEMs.-To make this simple but nu-
tritious and palatable form of bread, one
requires a cluster of little iron patty
pans, with which some readers are famil-
iar, but more are not. They are found
now, I think, in all large places, and if
not, can be readily cast at any foundry.
The pan at hand, make a thick batter Of
graham meal, little salt and warm water,
giving it thorough stirring and beat
ing. The consistency of the batter is
not so important an item as that the
gem-pan should be heated just right
when the batter is put in. 1t should
not scorch but it should Sizgle. Heap
the pans, as the gems will be lighter and
less crusty. Bake it in hot oven. When
they will slip out of the pan they are
done. They are quite as nice warmed
in the oven as when just baked. They
can be made with milk and one egg to
about quart of the flour, but they have
not the pure wheaton flavor of the water
gems.
FR1rTERs. Put over the fire pint Of
new milk; into a pint of -four mix as
much new milk as will make soft,
smooth paste; when the milk in the
stew-pan boils, stir in this paste very
slowly, and stirring all the time to pre-
vent its being lumpy; remove it from
the hottest part of the fire to prevent
scorching when this is well mixed in,
let it bubble once take it off, and add
the grated yellow rind of two lemons,
add little salt, and beat well for three
or four minutes. Set it aside to cool !;
add little of the lemon juice and the
yolks of three or four eggs beat all until
light then the beaten whites, stirred in
lightly. Into the dripping-pan put three
spoonfuls Of fresh lard when it gets
hot drop in spoonful of batter in
place. Let the fritters cook quickly,
and when one side is brown, turn and
brown the other then put them i'll
culander and let them drain, but keep
them in hot place, that they may not
cool. Sugar and cinnamon, with a little
nutmeg, are very nice for sitting over
them.
Boston BROWN BREAD. Prepare the
meal like the graham ; sift, but turn
back the bran and use it. Two and a
half ounces of Indian meal, one and q
half Of rye-both measured after being
sifted-half cup OF molasses, one cup
thick sour milk, two cups sweet milk,
one teaspoonful of soda. A cup of sweet
milk and two teaspoonfuls of cream
tartar can be used instead of the sour
milk, with equal success. Pour this bat
ter into three pint pail or any vessel
of about that size which can be covered
tightly. Place it into kettle contain
ing boiling water enough to come half
way up the sides of the pail. Cover the
kettle and keep it boiling three hours
and half. Set the bread in the oven
fifteen minutes, to dry off. Water must
be kept boiling, with which to fill up
the kettle as it boils away. 1t must be
watched closely, but when it is done the
cook will he well repaid for her trouble
Cut the slices round the loaf, and if you
have a healthy stomach, eat the bread
while it is warm.
Corn OYSTERS cutting the corn
from three dozen cobs, scrape off the
remaining pulp with knife put corn
and pulp into deep dish ; add one tea
spoonful of salt, six eggs well beaten,
and six even tablespoonfuls of sifted
-four; drop in oblong cakes from a
tablespoon into frying pan of hot but
ter and lard, and brown quickly. A
more spongy cake is obtained by sitting
one saltspoonful of supercarbonate of
soda with the flour and adding one half
teacupful OF sweet cream. A good dish
for breakfast. Dried sweet corn ground
very fine can be used in the same way in
winter. One pint of the ground corn,
three or four eggs, half-cup of cream,
three tablespoonfuls of sifted -four, a
saltspoonful of soda mot absolutely re-
quiredD, one teaspoonful of SALT and one
teacupful of milk, or less, according to
the thickness of the mass; additional
eggs may be used instead of milk. Corn
oysters without the soda should be cook
ed thin and crisp. In boiling green corn
it should be put in boiling water and
allowed to boil for from ten minutes tc
half an hour, according to the age of the
corn. Avoid salt. Cover with napkin
as soon as it is removed from the fire.
.-~- .n-..-..ssass-
How Vessel was Saved.
mi TT Il.