Connecticut western news., 1872-10-11
Farm, Garden and Household.

Farm, Garden and Household.
 CRACKER PIEs.-Roll six crackers fine and put them in a four. quart pail or kettle, pour over them three fourths of a pint of vinegar, two cups of molasses, and quart of boiling water, adding more water, if necessary, to make quite thin. Add salt, raisins and all kinds of spices, aud 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.
 BRrNErNa Bu1TER. is some times effectually preserved from the Summer to the Winter time by mixing it with salt and by merely enclosing it in canvass wrappers and putting these in jars containing @ quantity of brine The brine does not enter into the sub- stance of the butter or render it in any way disagreeable. In the preparation of brine for butter we find it best to heat the brine scalding hot, skimming it and then allowing it to cool and settle, pour ing off the clear, cold brine, which. is then fit for use. .-..,... /. THE BRAIN OF HoRsB.-Ws find the following in the Scientifc American: !:
 
 but one thought at a time for this req son continued whipping is out of the question, and only confirms his stubborn resolve. Bnt if by any means you can change the direction of his mind, giving him a new subject to think of, nine times out of ten you will have no further trouble in starting him. As simple a trick as a little pepper, aloes, or the like, fhrnvuT, l,oaR hio ru11l nftoo succeed in turning attention to the state of his mouth.
 BUTTER. Belin's process is first to beat up the butter between two linen cloths within three days after it is churn- ed, in order to remove the whey or other matter which might cause rank ness of flavor. The butter is now envel- oped in paper prepared for the purpose by being coated with albumen made from the white of eggs. For every egg whose white is beaten up, about fifteen and.a-half grains of sodium and half that quantity of salt of hitter is dissolved in this albumen, but the hitter need not be used except the butter shows signs of rancidity. The paper, however, is not to be considered ready until it has been before and after it's preparation subjected to a great heat by hot smoothing iron or some other contrivance. For long preservation, the rolls are to be kept in dry place especially if the weather is hot.
 USEFUL REc1PEs.-A bit of glue, dis solved in skinned milk, will restore crape. Strong lye put in hard water will make it as soft as rain water. A writer asserts that if you put piece of lump sugar, the size of a walnut. into a tea pot, you will make the tea infuse in hail the time. Here is said to be good cement for sealing cans: 2 ouncesrosln, l ounce shellac, l ounce white wax. Tc prevent pictures from soaking, glaze the under crust with beaten egg. The fol lowing is excellent for speed plums lbs. plumbs. 3A lbs. sugar, oz. ground cloves, 1 oz. cinnamon, quart vinegar boil one half hour. Take an old penny or piece of copper, put in tea cup and pour enough vinegar on it to cove it let it stand until yerdigrs appears rub the verdigris on ringworm, and warrant a cure. A substance called "naphaline," occurs in large quanti ties in the waste of gasworks, and ha always been rejected as worthless. Pro lessor Asa Gray has discovered that 1t i an admirable substitute for camphor, a a protection against moths and other in sects.. -"
 METHOD OF MAKING THE CANADA PRIZE CHEESE, ETo.-As it may be o interest to know how the cheese wa made that took the first prize. we giv briefly MT. Losee's statement as follows The samples of cheese shown wer made July r, 20, Aug. 15, 16. and Sep and 5, from the ordinary milk of fort patrons. The nights and morning g milk were mingled together and th milk cooled before setting. Temperatur of setting, $40. and curd cut lengthwis and crossways of vat with perpendicula knife and apply heat. The bighes temperature of scalding the curtis wa SSo, and one and a-half hours employe in applying the heat. The curd wa allowed to become acid before dipping and the test used to ascertain it's prope condition, as to acidity was to apply th hotiron test. When far enough develop ed, the curd, on applying the iron, wi draw out into numerous fine fbers, ha an inch long. MitchePs annotto WE used, and 27-l0 pounds of Liverpo, salt for 1,00O pounds of milk. The cur was not ground ill curd milk. Tn cheeses were cured in a cnring room we ventilated from the bottom to the roo thetemperature ranging from $50 to 80' and were turned once day.