Connecticut western news., 1873-06-27
Farm, Garden and Household.
Household Recipfs.

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 SPONGE CAKE.-Five eggs, one coffee. cup of sugar, beat together one-hal1 hour, add one coffeecup of flour, stir ring as little as possible after putting In the flour. Bake moderately.
 IRA CAKEs.-A quart of four, one pint of sour cream, teaspoonful saler- atus, two cups of molasses, a little cin- namon and salt, make stiff paste, and bake it in a moderate oven.
 Here is lemon pie with raising in it., Rind and juice of one lemon, one egg. one cup sugar, two tablespoonfuls of corn starch dissolved in two-thirds of 8 cup of milk, one cup of rainins, and butter one-half the size of an egg.
 CREAM CAKE WITHOUT Eaas.-Four cups flour, three cups of sugar, one cup butter, two cups of sour cream, three teaspoonfuls saleratus dissolved in a little cold water, one-half grated nut meg, and ateaspoonful essence of lemon
 SPREADING SAUCE FOR PuDD1Nas. Butter, four ounces sugar, six ounces :; one nutmeg. Crate the nutmeg and rub all together. These are about the proper proportions :; more or less nut meg can also be used, or any other favoring in it's place. This sauce is nice on baked buildings, hot or cold, and to tell 1t all, 1t is not bad on bread.
 PRESERVES FOR CH11DREN.-Put sliced apples, or plums, entrants, goose- berries, &c., into a stone jar, and sprinkle as much good brown sugar as IS needful to sweeten the fruit well. Cover the jar with coarse dough, and let 1t stand all night in the oven until the fruit is tender. Spread this upon slices of good homemade bread, not freshly baked, and it forms healthful and inviting diet.
 To WHITEN BEEswAx. yellow wax without boiling then having several pewter dishes ready, dip the outside bottom of each dish into clear, cold water then dip them into the wax, and take up very thin plate of wax. the thinner the better ; take them of, and expose them upon the grass to the sun, air, and dews, until they are milk-white, turning them often. Then melt it over slow fire and dip it out into pans or dishes to form cakes.
 COLLEGE YEAsT.-To a handful of hops add two cups of boiling water let 1t boil few minutes, strain it, pour 1t over enough flour to well scald it. The paste must be thick enough for spoon to stand upright in it. Let it cool until milk warm then add one teacupful of brewers yeast when risen enough add two tablespoofnuls of salt, two of ginger and two of sugar. Half teacupful of this yeast is sufficient for four or five loaves of bread.
 Fruit Surgery.
 It very often happens that fine fruit, especially pears and apples, is attacked by birds and insects SO as to make a wound, which, if left to itself, will cause the fruit to rot. It has been found that by cleaning out the place affected, and removing all the dirt and disorganized and bruised matter, and filling up the cavity with plaster of paris, further decay may be arrested, and the fruit mefully ripe. A little space may be worked out from under the edges of the skin, so that when the plaster is pressed inward it will keep it's place. The exclusion of the air, con- sequent upon the application, is all tkat IS necessary to prevent the progress of decay. This would, of course, be in- expedient in many cases, but when large and valuable apples and pears are in- volved, the trouble will be but trifino in comparison with the result accom- plished.
 Keeping Butter in Hot Weather.
 The American Agriculturist, in re- ply to " Jas. F. o." Orange Co.,, N. C., says: There is little doubt that the soiling system will prove successful in your section where with rich soil and mild climate green crops may be se- cured throughout most of the year, if only proper selection is made. Then with proper care in keeping the milk and packing the butter, there would be no reason why success could not be as- sured. With an ice-house and an un- derground dairy the milk and butter might be kept cool. In packing the butter care should be taken to procure new white oak frkins or pails holding 50 or 100 pounds, which should be soaked in brine before being used. The butter should be packed closely in lay CTS of six inches or thereabout with a handful of the best dairy salt sprinkled on each layer before the next layer IS put down. When full the butter is to be covered with piece of muslin neat ly fitted; this IS covered with layer of salt, and the the frkin headed up tight ly and kept in cool place.
 Furniture Polish.
 A new patent furniture polish, in- vented recently, is composed of the fol lowing ingredients Two gallons raw inseed oil, one and one-half gallons turpentine, one-fourth pound dragons blood, one-fourth pound resin, one- fourth pound alum, two ounces iodide potassium, one-half pound sulphuric acid, eight ounces nitric acid; using avoirdupois weight for the dragons blood, resin, alum, iodide potassium, and sulphuric acid; common wine or. liquid measure for the oil and turpen- tine apothecaries' measure for the nitric acid. The directions for prepar- ing the polish are as follows First, put the oil and turpentine into an earthen vessel then pulverize the dragons blood, resin, alum, and iodide potassium to fine powder. Stir this powder slowly into the oil and turpentine then add the sulphuric acid, slowly, stirring continually. Let this mixture stand ten hours. then add the nitric acid. Slowly stir the mixture while adding. Apply with sponge or cloth.