The democrat. [volume] (Weston, W. Va.) 1868-1874, 1872-10-07
Farm, Garden and Household.

Farm, Garden and Household.
CRACKER PIRs.-Roll six crackers fine
and put them in a four.quart pail OF
kettle, pour over them three.iourths of
pint Of vinegar, two cups Of molasses,
and o Quart OF boiling water, adding
more water, il necessary, to make quito
thin, Add silt, raisins and all kinds OF
spices, and make short crusts for four
pies. Bake twenty minutes, or until
the crust is done. A little sugar may be
added before the top crust is put on.
BRINRrxo Bu1TEB.-Butter is some
times cffectually preserved from the
Summer 10 the Winter time by mixing
it with salt and by merely enclosing
1t in canvass wrappers and putting these
in iars containing quantity Of brine.
The brine does not enter into the sub
stance Of the butter or render it in any
why disagreeable. In the preparation
of brine for butter We find it best to heat
the brine scalding hot, skimming II and
then allowing it to cool and settle, pour
ing off the clear, cold brine, which is
then 1T for use.
TnE BRAIN OF HoRsR.-We find
the following in the Scientific American :
The brain Of n horse seems to entertain
but one thought at time /; for this rea.
son continued whipping is ont Of the
question, aud only confirms his stubborn
resolve. But II by any means you can
.chAngethe direction Of his mind, giving
him new subject to think Of, nine
times out OF ten you will have no further
trouble in starting him. As simple n
trick as o little pepper, Rloes, or the like,
thrown back on his tongue, will often
succecd'in turning attention TO the state
OF his mouth.
BuTTRR. -Belin's process is first to
beat mp the butter between two linen
cloths within three days after it is churn.
cd, in order to remove the whoy or
other matter which might cause rank-
ness Of flavor. Tho butter is now envel-
oped in paper prepared for the purpose
by being coated with albumGn made
from tho white Of eggs. For every egg
whose white is beaten up, about fifteen
and a.hali grains OF sodium and half that
quantity Of suit Of inter is dissolved in
this albumen, but tho inter need not be
used except the butter shows Eigns OF
rancidity. Tho paper, however, is not
to be considered ready until il Inns been
before and after its preparation subjected
to great heat by q hot smoothing iron
or some other continuance. For long
preservation, tho rolls are to be kept in
q dry place especially II tho weather is
hot.
UsEFu1 REcpEs. "A bitof glue, dis
solved in skinned milk, will restore
grippe. Strong lye put in hard water will
make it rs soft Us rain water. A writer
asserts that II you put a piece Of lump
sugar, the size Of a walnut, into n tea
pot, you will make the tea infuse in half
the time. Here is said to BIO good
cement for scaling cans 2 ounces rosin,
! ounce shellac, ounce white wax. To
prevent pictures from soaking, glaze the
under crust with beaten egg. The fol-
lowing il excellent for speed plums Z
lbs. plumbs, 3! lbs. sugar, l OF. ground
cloves, ! OF. cinnamon, l quart vinegar,
boil one half hour. Take IN old penny,
or . piece Of copper, put in tea.cup,
and pour enough vinegar on 1t to covet
it lot II stand until verdigris appears
rub the verdigris QUA ringworm, and
warrant cure. A substance called
"naphalinc," occurs in urge quaint
ties in The waste Of gasworks, and has
always been rejected as worthless. Pro
fessor Asa Gray has discovered that it is
an admirable substitute for canphor, rs
aprotection against moths and other in
sects.
METHOD OF MAKING THE CANADIAN
PRIZE CHEESE, ETC.-As it may be Of
interest to know how the cheese was
made that took the first prize. we give
briefly Mr.. Losee's statement rs follows
THE samples OF cheese shown were
made July II, 90, Aug. 10, lG. and Sep.
a md 8, from tic ordinary milk OF forty
patrons. The nights and mornings
milk were mingled together and the
milk cooled before setting, Temperature
OF setting, $40, md curd cut lengtliwisC
and crossways Of vat with perpendicular
knife and apply heat, The highest
temperature Of scalding the curtls Wa
0so, and one and n.half hours employed
in applying the heat. The curd wa
allowed to become acid before dipping
and tho test used to ascertain Its propeI
condition, as to acidity was to apply liz
hot iron test. When fur enough develop
cd, the ourd, on applying the iron, vii
draw out into numerous fine fbers, hal
IN inch long. Mitchel's annotto wa
used, and 7.l0 pounds of Iiverroo
salt for 1000 pounds Of milk. Tho curt
was not ground in Curd milk. Thu
checses were cured in n curing room vel
ventilated from the bottom to the roof
thctempcrature ranging from csc to 800