Spirit of the age. [volume] (Woodstock, Vt.) 1845-1913, 1872-07-18
Farm, Garden and Household.


and powdered chalk. Wet the cloth, rub
on the mixture, and lay it in the sun.
INDIAN LoAF,-One quart sweet milk,
half cup moasses, one teaspoon of salt,
Que saucer Of flour, two saucers of meal;
steam two hours, and bake fifteen min
utes. Eat warm.
To PREVENT FLIES FROM INJURINe GILT
FRAMEs.-Boil three or four onions in a
pint of water, then with gliding brush
wash over your frames, and the flies will
not alight on the article washed No in.
jury will result to the frames.
To PRESERVE CLOTHES PEGS. Those
pegs boiled few moments, and quickly
dried, once or twice month, become
more flexible and durable Clothes
lines will last longer, and keep in better
order for wash-day service, if occasion
ally treated the same way.
STEAM Brown BREAD.-One cup OF
Indian meal, two cups ofrye one cup Of
molasses, two cups of milk, half tea
spoonful soda, the same of salt. Stir
taking care that the water does not stop
boiling. Add boiling water as the water
bois away. If you wish it hot for
breakfast, steam the day before, and in
the morning set in the oven for half an
hour to form Il good crust.
YEAsT.-In q quart of boiling water
stir sufficient wheat -four to make 4
smooth, thick batter; while hot, stir in
it four ounces of white sugar and a
teaspoonlul of salt. When cold, put in
sufficient yeast, say near a teacupful, to
cause the mass to ferment. Lay it by
in covered jar foru use. Half a teacup-
full is enough to make two loaves. To
renew the yeast when used up, reserve
teacnpful 1t is simple and efficient for
raising buckwheat cakes and bread very
light and very white if the flour Is good.
GOOD FRIED CAKES. - Take one-half
cup Of sugar, one cup Of sour cream, one
egg, one teaspoonful Of cream tartar,
one teaspoOnful of soda, and little salt.
First beat the egg, then add the sugar,
stirring to a creamy consistency dis
solve the cream Of tartar and soda to-
gether in a cup Of cream and add to the
egg and sugar, stirring in the flour until
the mass becomes quite stiff. Then
flour the moulding-board, turn upon it
the dough, work in as little extra flour
as possible in getting the mass to
proper consistency for frying. Sweet
cream or milk may be used when sour
cannot be had.
WHEN TO Cur WHEATON, this sub
ject The GermontO,rn Telegraph remarks
that it should be remembered that wheat
IS composed Of gluten, starch and bran.
Gluten is the nourshing quality Of the
grain, makes the flour stick togetheriu tie
hands of the baker, and gives weight to the
grain-and there is the greatest quantity
OF gluten IN the grain just when the straw
is yellow two or three joints from the
ground, the head turns downward, and you
can mash grain between your thumb and
finger without producing any milk. It
may therefore be set down as an indisputa-
bic truth that every day the wheat stands
after this stage Of its rpeness, the gluten
deer eases in quantity and the bran in
creaNes in thickness.
LINING HAY.-Thos. Eckles Of Mime
sofa, who has 40 acres in meadow, SAYS he
starts the mowers two or three DAYS be-
fore the timothy blows for the frsc time,
and continues eating and stacking until
the work is completed, putting up what
he cuts the same day, providing it Is not
wet. lie stacks while he cuts green, and
never uses salt, but instead three or four
quarts of air-slacked lime to every ton Of
hay. His hay is never mu>ty and his
horses like it much better than hay that
has been sailed. They have never had the
heaves, or even cough since he lined
and he believes that if horse that has the
heaveS is fed on lined hay he will get rid
OF them. In fact he has known such
cases.
How DAIRY STOCK Run DowN. -
Dairymen complain that they cannot af-
ford to raise their calves, that it is cheap.
er to buy COWS 10 replenish their stock
than to raise them. This may be SO
when they look at the matter of present
oAPIuluule VI uOlltIS ana cents. But IL
is questionable whether the rule holds
good to the end, and whether the dairy
men, or indeed farmers generally, could
not by expanding $50 in raising calf
until it becomes COW, start it on its pro-
ductivo eXistance in an improved condi-
ton so as to make profit on the in
vestmeut. As it is true that an animal
starved and stunted in it's carly life
never regains what has been lost, so it
Is true that one fed and encouraged in
i,5 period of growth may be mace bet
ter and more productive Throughout life.
II the present destruction of calves for
the market is persisted in, the present
scarcity of good cows must increase,
and the supply to which the dalrymen
look to replenlsh their stock must de-
crease, and as a consequence prices must
advance. Further, as the best calves
are taken for the knife and the poorest
retained, another element is added to
those which make up the sum Of the
deficiency.