Spirit of the age. [volume] (Woodstock, Vt.) 1845-1913, 1872-02-22
Farm, Garden and Household.

at cents per quart at his door, or make
butter at 30 cents, aud pay freight, etc,
out Of that There is double the money
in mill, at 5 cents, and less labor.
TO CLEAN FEATHERS Dissolve four
ounces of white soap, cut sm0il, in four
pounds Of water, moder0t ly hot, in a
basin, and make the solution int Il
lather by beating with small rod. Then
introduce the feathers, and rub them
with the hand for five minutes. They
are next to be washed in clean water as
hot MS the hand can bear.
PuDDINGs,- To prevent pudding boil
ed IN a cloth from sticlliugto he bottom
OF the pot, put plate or saucer in the
bottom All boiled puddings should be
plunged in boiling water. To serve Il
boiled pudding at once, plunge it into
cold water very quickly, when the bag
will slip off easily. Pudding-eating is
i'm English custom, and although bouu
tifuIly INDUCED in there, where the at
mosphcre is heavy, should he very spar
ngly INDUCED in here, where the atmos-
phere is light and clear Manual labor
ers, who toll in the open air, can eat
heavy buildings with impunity. when
indoor workers would find difficulty in
digesting them.
How THE CHINESE Cook RroE-A stew
pan with a close fitting cover is chosen.
over thc top OF the pan is placed piece
OF Whlte muslin, large enough to allow it
TO hang down II the pan, without touch
ing the bottom. Into the sack so formed,
place the rice; pour over it two cupsfull
water, ana put ON the top of the stew
pan, SO as 20 hold up the muslin bag in
Slde' ana ilt 1t tight all around. Place
the pan ON Il slow fire, and the steam
generated from the water will cook thu
rice Each grain, it is stated, will come
ont OF the boiler as dry and distinct as
water boils away. before the rice is done.
more NAV he added, The c,ol;ino mnsi
be slow and moderate.
A Coop CHICKEN STEW. Separate in
parts two tender chickens. Cover theSc
with lukewarm water, and boil gently
until done from quarter to half an
hour Salt the liquor to the taste.
When the chicken is cooked, remove the
pieces to a warm dish, and keep it warm.
t tjia va o''e arouse from tnG nInor aitel
ra,,lpo 49, 10 ieill1'ett rom V'le llrG t'eh
LTplace tle POT OF liquor over tile fire.
t t,., le"oy nan " teacuP OF Slited Hour,
,,;II, 81; WI n '''"'eH; nun 'eacuP OF
~. i lnlA 'ileSe wen IoS'IhGf' Add,
~ ";vS''gH' V,'o p"' liquor tnoh pom
A. w. t t;i'o ''Ie 'ol'il'? IGloF' SURFING All
T Que t 4I season win pepper ana salt
W 'ii7 pieces " chIckeh INTO the liquor;
t. "l =, on'' up once ana t4eN remove
IRON !. Vne l'fe' serve on large neat
t'Su' IL 'ile chlcNehs are large. use two
So oL'' "'oVc proportions OF the other
"i'ic1eS Io e"cli chicken
Oprr,pn AVN N,,n.,,uu c,... $780,.
he now cnt and ,,ool,nJ ~ e 0'D"L .l", ~,
narAL and uro ,," ITiNe'' III >"W"uS' OF
Tho hnjs wii ''at sto ~, " 'o'i l'i'co where
Ccrl,aj,l, TTia '; ;l y, ., ill.,,
,onyo IN 3,,J L",I. e. e. So''' ''lll' W re-
nr,,LorJ IT, Wv '''',T IN. li"'il HeS9 III inc
,,lon+od r,r ' ,a,., ml!i''! I''s' "ech ne
o o , ,Gt s , Sp4'5 aie soon
me- fms rord 1 2S,uH "It A., llcnTi,S' a,,
wash fhot cn J Lo o,,IiIi III? oe"'
Of strono h ,m ~, ~ ''ol 4 W 'leeS l: ono
With wntor o yn ,s ta SolI,"o !hihneI
w." i,.,o T"'e' 80 '' 10 DC easily "pPHcd with
y p I'n, NJ, -,
,,orv '";,,3 ,ie, w. t'i i lTt PHntng VIII
Sottbn,,, St m,,l'u 4, io'"l l IN Ine
%",,t m, ?Lo'fa Sreg3 may DE set TINS
rn,,d miiiV ~ No,'ucrll lccultleS toe
erol u,noI Ii'' '''V W III co''n'loh lor sew
gard should be had to the pyonor salnc.