National opinion. [volume] (Bradford, Vt.) 1865-1874, 1872-12-06
Farm, Garden aud Household.

VANILLA CooKks.--O cup OF sugar
half q cup Of milk, two teaspoonfnls o.
vanilla. Roll ont very thin and bake |
delicate brown. Leave out the vanilla
and you have sugar cookies.
GINGER CAxD. Two cups OF mo-
la,ses, ton tublespoonfuls OF melted lard
enc cup OF hot water, into which put one
teaspoonful OF soda, one Is spoonful
OF ginger mix all together o.e put
ting in the -four roll out thin and bake
brown.
Quick RELIEF FOR BURNS Apply a
LAYER OF common salt and saturate ii
with laudanum. Hold it in position n
few hours with simple wrapper The
colonel says the smaiting disappears nj.
most Immediately, aud the Sore gets
we'll with incredible rapidly.
QUEEN PUDDING. Soak one pint Of
bread.crumbs in one pint OF milk, beat
the yolks Of eight eggs and whites Of
four with one cupiul OF sugar, flavor
with lemon, adj one table spoonful Of
butter, and bake Beat the four whites
of eggs that were left out with cupfu
Of sugar, put it over The pudding MS soon
as baked, and cook it until the n.eringue
is Of light brown.
WASH FOR FRUIT TREES The West
ern Farmer says: VIM. Harden, Esq,
has for years used with very good success
as a wnsh for fruit trees, compound Of
clay, COW manure, and ashes, mixed in
soap suds and applied with q brush to
the trunk and branches rs high rs can
be reached. He finds it drives away
bark-lice, and cleans the tree Of moss,
etc. a.
PRESERVING Eaas. "A Partisan paper
recommends tho following method for
preservation of eggs: Dissolve four
ounces OF beeswax In eight ounces of
warm olive oil in this pnt the tip of the
finger and anoint the egg all around.
The oil will immediately be absorbed by
the shell and the pores filed up by the
wax. II kept in cool place, the eggs,
after two years, will be as good as il fresh
laid.
To CLEAN QoLD CnAINs--Put the chain
in small glass bottle with warm water
q little tooth powder and some soap.
Cork the bottle, and shake it for min
ute violently. The friction against the
glass polishes the gold, and the soap and
tooth powder extract every particle OF
grease and dirt from the interstices of O
Chain OF tine most intricate pattern.
Rinse it in clear cold water, wipe with a
towel, and the polish will surprise you.
KEEPING CREAM.-Ne In Importance
to having milk perfectly pure and sweet.
and free from all animal odors, comes
the matter of keeping the cream after it
is taken off the milk. In the first place,
the less milk there is with the cream at
the time it is set in the cream jar the bet
ter. A great deal of carelessness is shown
in this matter, Tor be it known that milk
makes cheese, while the cream only
makes butter; and the more milk there
Is la the cream at churning tina, the
more cheesy- favored will be the butter,
and, therefore, more likely to spoil after
ward, unless excessively slated. Really
pure, good butter requires very little salt 3,
while butter as ordinarily made will soon
spoil, unless well salted or kept covered
with brine.
CLEANING SILK.-Use potato water for
all kinds and colors. Crate some pota.
toes into cold spring water, say large
potato to every quart Of water, of which
five or six will do for couple of dresses.
Ii for very light silk, pare the potatoes;
II any why dark, merely wash them
clean. The pan OF water must not be
stirred in the least for forty-eight hours;
then very slowly and steadily pour oil
the clear liquid, but not particle of the
sediment. into m open vessel--a bath
or such like. Dip the pieces of silk in
to this liquid up and down few times
without i'll the least creasing them; then
wipe them ON fiat table with clean
towel, first one side and then the other
It is as well to hang each one us dipped
upon q line to allow the drops to drain
off little before wiping. Have damp
cloth to cover them in till they are done,
then iron one way on the soiIed side. 1t
is astonishing to see how nice dress
looks done in this manner.
CURING PoRK.-Some thirty years ago
lodged from Saturday to Monday with
an inn-keeper in the country, who was
also farmer. On the table for Sunday
dinner there was a nice piece of picked
pork, boiled the day before. On tasting
it thought it the most delicious ever
ate. requested ''mine host" to give his
receipt for curing pork. He replied as
follows AS soon as my hogs are dressed
and cool enough to be cut, pack the
side pieces in barrel or cask, with
plenty of salt on all sides of each piece,
and when my barrel is full Immediately
roll 1t to my pump and pump in water
until l can see the water cease to sink in
the vessel, or to moisten the salt on top OF
the cask. I then lay a fiat stone as large
rs the vessel will receive, on the contents,
SO as to keep the pork always under the
salt or pickle. put it in my cellar, covered
90 as to exclude the flies, and there it re-
mains until piece is wanted. Care mus
be taken to keep the meat under the
pickle, otherwise it will rust
GNSauftnc