Connecticut western news., 1873-12-05
Farm, Garden and Household.
Household Recipes.


 eight eggs. Beat we'll, and bake tili done. .A ...- .s'
 KNOX GINGER CAKns.-Five cups oi flour, four eggs, one cup of sugar, one of butter, one of sour milk, half-cup oi molasses, one tablespoonful of soda. Roll out and bake. d.-.
 GINaERRREAp Nurs.-Rub one-ouar. ter of pound of butter in one pound of flour, half pound of sugar, one ounce ginger, peel of one lemon, and three eggs. Work it we'll and bake in small cakes. rolled out.
 CLEANING STOVES. Iuster, when mixed with turpentine and ap. piled in the usual manner, is blacker, more glossy, and more durable than when mixed with any other liquid. The turpentine prevents rust, and when put on an old rusty stove will make it look as good as new. as.-.4 .a %F,-
 FoR BUGs.-Ladies, the best medi- cine for the insects that mutilate rose- buds and many other garden shrubs, is quassia. Make strong tea of quassia bark-it costs but twelve cents per pound wholesale--and drench the bushes. The little pests will not fancy the taste any better than sick children do. '. !
 HAsTY SHORT -CAKE.-Mix with a pint of flour a lump of butter the size of an egg, rub we'll with two teaspoons of cream-of-tartar in flour; powder fine one teaspoon saleratus. Add one cup cold water. Make stiff batter, add flour if needed. Bake on tin for tea. If you use sour or buttermilk you do not need cream-of-tartar, nor as much butter. It is much better made of but termilk. -s,..e.r 9, ry
 APPLE DUMPLNas.- are boiled in small knitted cloths, which gives 8 very ornamental appearance to an other wise homely dish. Take the cores out of large greening apples, and fill the cavity with marmalade, orange, or lemon, if you have it, or with sugar, and spice to taste. Inclose in a good kidney crust; draw the cloths around them tightly, and boil gently one hour, or steam an hour and half. Eat with hard sauce. .s.
 PUMPKIN PIES. - Choose the best pumpkins that can be found. Take out the seeds, out the rind carefully away, and then cut The pumpkin into thin and narrow bits. Stew over a moderate fire in little water, just enough to keep the mass from burning, until soft. Turn off the water if any remains and let the pumpkin steam over slow fire about ten minutes. When sufficiently cooled, strain through a sieve. Sweeten the pumpkin with sugar and little molasses. The sugar. and eggs should be beaten together. The havoring requires ginger, the grated rind of @ lemon, or nutmeg and salt. To one quart of pumpkin add one quart of milk, and four eggs for ordinary richness. Heat the pumpkin soalding hot before putting it upon the crust to bake, otherwise the crust will be soaked. Bake in very hot oven.
 OATMEAL CRAoKNE1s OR SCOTCH BAN- NooKs.-Sift enough oatmeal to make one quart of fine meal, stir it into warm water enough to barely moisten it, and add pinch of salt. Set it away in a pan for ten or fifteen minutes, or even more, to let it swell then roll it out on the bread board, using wheat flour for both board and rolling pin, until only quarter of an inch in thickness. Out 1t with cooky-cutter, and bake in slow oven, as they require only mod crate heat, and should only be slightly Drowned. If baked properly, these cakes will snap in the fingers, and possess a pleasant nutty flavor, and re- quire no butter to make them palatable. If kept in close jar they are good for some months after being baked. In Scotland the bannocks are preserved through the year, in g barrel of oatmeal.
 Agricultural Notes.
 According to The Vermont Farmer, J. A. Willard, of Essex, raised the past season on that part of his homestead of one acre and 38 rods not occupied by house and barn, four tons of hay, one- half ton of corn-fodder, 21 bushels po- tatoes, and an abundance of other gar den vegetables. Some people skim 10 acres and get no better returns than this good husbandman shows from one- eighth of the surface, and they are of those who complain that farming don't pay" ss 5..r......s~
 Nine of the emigrants who left Eng land last year for Brazil recently re- turned to their native country bearing heart-rending reports of their suffer- ings. Some members of the colony were reduced to such straits that they were actually compelled to sell their own children to the natives in order to 04SO0AO AOO0 " 50f0 kn0IQSGkN6S IIOm starvation. E
 A practical farmer, who selects his seed corn in the fields, tells The Neev- EnglGad Homestead that he has al- ways made it point to take it from stalks which have more than one ear, and he adds that by this method che has noticed decided increase of stalks, that have two or more ears on, and this m Irrhk hnrv l. of selecting seed from his crop, having noticed the superiority of his corn in this respect over their own"
 A current item records the experience of farmer who mashes and breaks his corn stalks by passing them through threshing machine and thus renders than when cut, the animals eating larger quantity and with greater satis- faction, there being no sharp, silicious edges to wound their mouths.
 Cost of a Bushel of Wheat In Illinois.
 A correspondent of the Rural World says the farmers of Illinois cannot pro- duce wheat for 20 cents per bushel, nor three times that amount. He adds This part of the State (Richland County is called 8 fair region for wheat. but where the average yield of the State is taken 1t is about fourteen bushels to the acre. This county, during the last two years, has done fraction better. Wheat was worth with us last fall at seeding time, $1. 50 per bushel harvest hands were paid from $2 to $2.5O; for man and team we paid g. 50 and board, and for other kinds of work in the same proportion. I will now give the cost of raising wheat in this part of Illinois, taking one acre as basis for calcula- tions, and estimating the yield at fifteen bushels. which is large average for the township, county, or State: