Spirit of the age. [volume] (Woodstock, Vt.) 1845-1913, 1872-01-04
Farm, Garden and Household.


Conn MUFTGNs. Mix together quart
of buttermili, n few eggs, some flour,
and enough meal to form apNstc. Then
add tablespoonful of melted butter,
and some salt. Then bake it in we'll
buttered pan,
A CHEAP WAY TO MAKE BATTER CAKE.
Make batter of equal parts Of meal
and boiling water, add a little salt, and
allow it to become nearly cold. Then
mix some yeast with it, and when it has
risen sufficiently, cook it in the usual
way.
PICKLE FOR TONGUES. Water and
porter, each one quart; saltpetre, Gonr
ounces; bay salt, two pounds; common
salt, two pounds. Simmer together and
skim, and pour it hot over the tongues,
which have been rubbed four days with
sugar, salt, and saltpetre, The tongues,
having lain in the pickle for eight days,
will be fit for use.
To CLEAN PAINT. Save the tea,leaves
for few days, then steep them in tin
pail or pan for half an hour, strain
through Il sieve, and use the tea to wash
allvamished paint, Whiting is unequal
led for cleaning white paint. Take a
small quantity on damp flannel, rub
lightly over the surface, and you will be
surprised at its effect.
CLIPPING HoRsEs.-It has been found
that the practice Of clipping long, rough
coats Of horses IN the winter season is a
benefit in mo- ways than one. They
do not sweat easily when at work, are
less apt to tal cold, consume less feed
are more cas-. kept clean, and in bet
ter condition. 1t is almost impossible
to keep roi 5h-coated horse in good
condition-constant and profuse sweat
ing prevents him from gaining flesh
Clipping is Il remedy. The horses APP
pearance is also much improved,
VALUE OF POTATOES AS FEED
subscriber asks us whether potatoes IRE
worth more than twenty-five cents
bushel for feed. We do not think they are
worth so much if fed raw, but when
cooked we have fed them to stock rather
than sell them at forty cents Potatoes
contain large percentage of starch
(from eleven to twenty per cent, are es
!imated to be worth more than carrots,
and half as much as hay, weight for
weight, but if fed raw, much Of the
starch, which would be utilized if they
were cooked, escapes undigested.
10 RENDER Doors AND SHOES WATER
ooF.--To make boots proof against
snow and wet, take one part mutton suet
and twice that quantity Of beeswax,
melted together apply to the leather at
night, and wipe the boots with flannel
next morning. When the composition
is first applied, the leather will not polish
as well as usual when BACKED, yet they
will be susceptible of brilliant polish
after the backing has been applied a few
times. The following composition not
only renders the leather capable of re-
sisting wet, but also makes it more PHI
able, softer, and more durable. Dissolve
half an ounce Of Burgundy pit4h in half
Il pint Of drying oil mixed with half an
ounce # turpentine. To use this fluid
the boots should he made slightly warm
before the fire, and painted over with
the composition by means Of asoft brush.
Then allow them to dry, and paint them
over again with the liquid. The boots
should then be placed in a warm and
dry place until perfectly dry. Another
composition Of Il similar kind is made by
dissoving an ounce of powdered resin
in quarter of apint of linseed oil made
hot over the fire in a pipliin. Then add
two ounces Of mutton suet, from the
kidney, chopped up small, and simmer
until the materials are we'll mixed. This
composition is applied like the last, nut
does not require a second application.
ABOUT PoTAToEs Touching the stor-
ing of potatoes, A. d. Buckley, Williams
town, Mass, writes as follows: Before
they are dug, I want the potatoes fully
ripe, if possible, SO that the skin will
not rub off, and dig with potato-hooks
or forks, and be very careful not to cut
or brllise them, and dig only on fair
day. | have them picked up immedi-
ately, the pickers following the diggers,
so that they shall not he in the light any
longer than necessary. Never allow
them to be thrown hard into the basket
or wagon. They should be handled as
carefully as winter apples to have them
good Inever had any more light or air
circulated in the cellar than necessary,
while putting them in, and close up as
soon as am done and keep them so till
they 60 out to plant or to market
Those who use but n small quantity
should get them from some one that
they know gathers them with care, and
then put them in tight barrels, cover
them over the top with dry dirt, or, what
is cleaner, sawdust, and then dig them
out as they want to use them Never let
them come to the light Or air, for they
will spoil rs quick as lime. / usually
put mine on the cellar bottom, as I have
so many, from 5000 to 5000 bushels in
one place and keep them covered, and
that is the reason that my potatoes are
always good the year round, retain their
crispy brittleness, and every one can
have them the same if they get good ripe
potatoes that have been carefully hand
led, then take care of them as above.
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