Spirit of the age. [volume] (Woodstock, Vt.) 1845-1913, 1872-01-25
Farm, Garden and Household.

Enrm, NuTUen anu HOuScNOlus
HAM ToAsr.-Chop some lean ham
putt in pan, with little pepper, q
lump of butter and two eggs beaten
when we'll warmed, spread it on hot
buttered toast, and serve.
RHODE ISLAND Brown BREAD.-One
quart Indian meal, one pint of rye -four,
a small cup of molasses, one teaspoonful
each of saleratus and salt with hot wa
, ter thin it enough to pour bake three
hours.
SAUsAdE.-To every twelve pounds of
iau5age meat three tablespoons of salt,
three of pepper, half teaspoon redpep-
per- six tablespoons of sage. When the
Eausage is all seasoned as above, throw
i'll two or three more tablespoons of sage.
SALLY LUNN.-Sevcn cups Of slited
-four, half q teN-cup of butter, warmed in
pint of milk, one spoonful of salt and
three well-beaten eggs, two tablespoon
fuls brewers yeast if the yeast is home
made, use twice as much; Pour this in
to square pans to rise, and then bake it
before it sours.
DISEASE IN FowLs.-David Wright,
Wattsyile, Ohio, describes disease
amongst his fowls, which he calls Group
in the tongue" A horny plate grows on
the end of the tongue, which prevents
them eating, and they die from weakness.
When this is pulled off with the finger
and thnmb, the fowls recover.
SUGAR Biscuits. dissolve one tea-cup
'of white sugar in quart of new milk ;
then stir in pint of lively yeast, with
sifted flour enough to make a stiff sponge;
let it rise until very light, then work in
to a sponge three-quarters of a pound of
melted butter, with sifted flour enough
to make stiff dough; work the dough
thoroughly, cut into buiscuits, let them
stand on buttered tins to rise; sift sugar
upon each and bake in quick oven.
CLovER-How SHOULD IT BE PAS
TURED ?-Ex-Senator George Geddes, of
Onondaga, N. Y, gave his views on clo-
yer to the Farmers Club. In pastrliug
it, caution should be used. 1t should be
permitted to get fair growth, and be-
fore stock were turned on it they should
be turned on to grass field where they
could take off the sharp edge of their APP
petite when the dew was off they might
be left on to the clover. Clover should
not be pastured very early or late.
BLACK DYENG.-F dyelng heavy blacl,
upon silk, an extract Of horse-chestnut
wood has recently acquired great i'm
portance. 1t is perferred to nut gals
or divl-divi for this purpose. To what
particular principle in the wood is to be
ascribed the important property of which
use is now made, has not been determin-
ell with certainty but it appears to be
ascerbined that the attractive matter of
horse-chestnut wood now plays an i'm
portant part in the silk manufacture in
EGrope.
BLACK BEAN SoUP.-Soak one quart
of BLACK beans over night--add six quarts
of water--put them on the fire early in
the morning-boil slowly with two chop
ped onions, pepper and salt to taste
add dozen cloves and one pound of
beef. When the beef is well boiled
take it out, chop fine, mix with bread
crumbs, season with sweet maiorum,
cloves, salt, and pepper, and fry brown
Put some of them into the tureen
strain the soup over them. Stir hard
boiled eggs and lemon into it before
sending on the table.
How TO LENGTHEN SHORT SKIRTS
Modistes have devised q plan for length
enlng the short skirts of street dresses,
so that they may trail on the floor when
worn IN the mouse. Make the six-gored
SKIRT OF Ordinary walking length--that
IS, Just escaping the ground cut the
packet hole in the middle of the back
sew ne three front breadths with slight
gathers to the belt, and finish the belt
Vith hooks and eyes, leaving the three
back widths hanging then face the up.
per part Of the back widths, and put il
a Distinguishing. When the skirt is tc
be worn in the streets, draw the back
breadths up to the belt when it is re-
quired to train slightly in the house, Lei
the fullness droop low over the tournurc
and the over-skirt or polonaise will CON
ceal the loose hanging breadths.
REMOVING THE SMELL OF PETROLEUM.
Professor Stolba publishes what he con
siders the best method of completely re
moving from glass or other vessels the
smell of any petroleum which may have
been previously contained in them. Thi
simply consists in introducing a suitable
quantity OF milk of lime and shaking i
around thoroughly, and, after allowing
it to stand for time, repeating the OPP
GRAFTON in few minutes. At the same
time the external surface of the vessel il
to be washed with a rag dipped in tn,
same substance. Petroleum forms al
emulsion with the milk Of lime, and cal
thus be readily removed. If particles o
thickened petroleum adhere to the glass
these can be removed by washing will
fine sand, or by other mechanical means
After emptying ont the emulsion pro
duced, it is only necessary to rinse witt
water, after which as much chloride o
lime as will go on the point of a knife i
to be introduced and shaken with water
and then allowed to stand about an hour
the exterior being rinsed off in simila
manner. If the liquids referred to ar
used hot, this operation will be material
ly facilitated.