Connecticut western news., 1872-06-14
Farm, Garden and Household.


 Farm, Garden and Household.
 Cu1TIvATINe.-An orchard needs to be kept plowed and thoroughly cultivated in order to produce the best results, and during the first few years after planting some crop may be raised between the rows potatoes or carrots are good crops for a young orchard. | GINGER BEER.-Three gallons of cold spring water, one quart of molasses, one tablespoonful of cream tartar, three table spoonfuls of ginger, one quart of yeast; mix together in tub, and stand for five hours. It may then be bottled, and will be fit for use in one day.
 CAUTION. are a great many extraordinary things in, this world, but when 6 circular informs us that eleven ears of corn are grown on three stalks, and that 290 bushels of corn of this par ticular variety are grown upon little less than one acre of ground, we beg to be story is asking little too much of our credulity.
 To MAKE STUcco.-A brilliant and beautiful stucco whitewash may be made by stacking clean Jumps of we'll burnt lime in hot water, in small tub, covered to keep in the steam. Pass the fluid through a fine sieve, adda quarter pound of burnt alum, two pounds of white sugar, three pints of rice flour made into a thin and well boiled paste, and one pound of glue dissolved over slow fire Apply with paint brush while the wash is warm.
 FORGING RADIsHEs.-T The Acclimaza- ton Society of Palermo recommend the following method for raising radishes at any season of the year: They will be- gin to sporut in 24 hours, and are then to be set in box of we'll -manured earth, and moistened from time to time with lukewarm water. In five or six days the radishes will attain the size of small onion. In the winter the box should be kept in 8 warm cellar and covered with top.
 BoTs.-A correspondent from Coving- ton, Tenn, writes us as follows in regard remedy for what it is worth: Just as soon bled with bots, commence to work on his 
 kill it, and drench the animal with warm their hold on the intestines, and con- mence to feed upon the more attractive food. A few minutes after drenching administer proper dose of castor oil which will work o6 the bots.
 FARMERS CLUBS. We know of no agency next to the agricultural newspa- pers, likely to prove more beneficial to the farmer than connection with 8 good live, farmers club. There are many such in this country, and their number is daily increasing They should be warmly encouraged, for they are schools for old and young, and where, as is now so frequently the case, their proceeding. are reported in the weekly papers, they become of great public value. Every township should have such club.
 FooD FOR SwINE.-In Colemnn's Rura World, the statement is made that al Illinois farmer raised last year five acre. of mangolds, which yielded about 31 tuns to the acre, and that a portion O. them were fed in the Fall to fattenins swine. These animals consumed them tops and all, and seemed to thrive o1 the diet. A correspondent of Ihe Mich igd,a Former fed sugar beets to his pork CTS, and declared himself "ready to be heve them very valuable food for fat tening hogs, and superor to any othe root crop for stock of all kinds"
 GRAPE VINES. - The Ohio Farne speaks of gentleman residing near Gin cinnati, who says that for twenty-fiv years it has been his practice to le grape-vines run on trees, and climI higher and higher if they please. Fl invariably has large yield of grapes He declares that he feels considerabl elated when he contrasts his vines wit those in his neighbors' vineyard While on one of his vines there will b thousands of punches of grapes withou five minutes labor in @ year, those littl pipe-stem vines tied to stakes and re quiring constant care only produce few bunches.'
 LEMON PH.-To make an extra nie lemon pie, take one lemon, one cup ( water, one cup of brown sugar, two ts blespoons of four, five eggs, three table spoons white sugar. Crate the rind O the lemon squeeze out the juice, pr all together, and then add the watel brown sugar and flour, working the mas into smooth paste. Beat the eggs an mix with the paste, saving the whites ( three of them. Make two pies, bakin without top crust. While these are bal ing, beat the whites of the three ege saved for that purpose to a stiff frotl and stir in the white sugar. When. tE pies are done, spread this frosting ever ly over them and set again in the owe and brown slightly.
 A GooD WAY TO PRESERVE Eees.-TI most convenient and satisfactory way | keep eggs fresh that we have ever trie i5 to punch numerous holes in tin pal fill it with fresh eggs, lower the pals wit the eggs into kettle of melted tallov which is as hot as can be without burr ing one's finger when thrust into th liquid !; then lift the pail out quick, and the melted tallow will flow ou leaving thin coating over every ege Let the eggs be removed as soon as poss ble from the pail, and be placed on th ends in a keg or barrel, which shoul be kept in a cool cellar until the egI are wanted for use. We have kept egg Tn this manner more than six months. 1resh that expert judges supposed the were fresh. As the eggs are 50 muc colder than the melted tallow, a tn pelicle of cold tallow will be formed ( most instantly, which will render Il shell irnDervious to air