Connecticut western news., 1873-11-07
'''~'' Farm, Garden and Household.
Household Recipes,

Farm, 6arden and Household.
 -A '-'. Household Recipes.
 CORN BREAD.-Take four cups of sou,
 milk, one of these partly filled with cream; one egg, little salt, two even
 teaspeonfuls. pulverized soda with 6 e little corn meal, and stir all together
 till 1t foams; then add corn meal till q
 thin batter is obtained, and pour into
 hot pans, an inch deep, and bake in ,.s quick oven.
 To PICKLE SWEET APPLES one
 peck of apples make sirup of four
 pounds of sugar and one quart of vine gar. Boil the apples in the sirup until
 tender, and then take them out and save that sirup for other sauce. Put .4the apples in jar; boil five pounds of - sugar and one quart of vinegar with
 some cinnamon and cloves twenty-five
 minutes, and pour it hot over the ap-
 pies. This pickle is delicious.
 Z EtlAcE.-Lace may be restored to its original whiteness by first ironing it
 slightly, then folding it and sewing it
 into clean linen bag, which is placed dor twenty-four hours in pure olive oil
 Afterward the bag is boiled in a solu- tion of soap and water for fifteen min utes, then we'll rinsed in lukewarm water, and finally dipped in water con- taining Q slight proportion of starch. The lace is then teken from the bag and stretched on pins to dry.
 VEAL PM.-Five pounds of good veal; cut it ill small pieces, put in Q kettle with water to cover it; cover close and boil two hours. For crust, 13 cups of sour milk, ] cup of sweet suet or but ter, ,1A teaspoonful salt, l teaspoonful soda. Butter fve-quart pan and put in the crust. Do not roll it too thin, Put in your veal, pepper and salt to taste, pour in the water the veal was boiled in, piece of butter the size of an egg, dredge in a spoonful of flour; roll 8 little lard in the top crust, wet the edge of your under crust before putting the top on; bake nice brown, then it is done.
 Breaking Up Old Pastures.
 correspondent in the city, who amdses his 1eisurs hours with the man. a-agement of a farm, asks: ss Is there any advantage in; our country in keeping up old pasture fields as in the old country? :? There they are not tempted to turn up sod for Indian corn as we are. Is this the reason for their partiality for old pasture fields, and for their rarity with us I have beautiful six-acre field without a stone in it, with 8 turf like a lawn, on which have kept few sheep and cattle for years, and which I inten- ded to keep for permanent pasture, butsmy farmer is always urging me to let him put 1t in corn; it would give me such beautiful crop,' says be-"
 Farmers in the old country probably have as much temptation to blow up old pastures as we have, and with the somewhat uncertain tenure of tenants at-wi1l, they doubtless need the res stralnt of the landlords interest to pre- vent them doing so. We are usually Landlord and tenant rolled into one, and T our hope of immediate profit should al- ways be tempered by our forethought as permanent owners. I have but one word of advice for any one who pro- poses to break up good grass land for : the sake of growing crop of corn, that is Don't" In the first place, to man who needs grass. whether for hay or for F pasture, nothing is so valuable as a 7 weI-sodded field. The only reason for ,ss.plowing it should be to seed it down again. and this may nearly or quite al- ways be obyiated by other means. The harrow, fresh seed, and, above all, top dressing and kind treatment in the way . of good blanket of fall growth to carry It through the winter, will renovate and perpetuate sod on any land that is fit for grass at all. If you have such a field as you describe, cherish it as the apple of-your eye. It may take years and years to restore it if you once break It up.-Ogde'e Farm Papers.
 ..sJ.G L-- .
 'stAse.. O. ..- salt-Rising Bread.
 - - A correspondent of the Household gives the. following receipt for making salt rising bread, which is superior to z common yeast bread, and is considered by. some as more wholesome:
 .s.,-'iP Put three teacups of water, as warm i as you can bear your finger in, in " twosquart cup or bowl, and three fourths of a teaspoonful of salt; stir in flour eneugh to make quite stiff bat Y ter;; this is for the rising, or emptyings, ? as some call it. Set the bowl, closely covered, in kettle, in warm water, as warm as you can bear your finger in. l and keep it as near this temperature as possible. Notice the time when you . 'set' your rising :; in three hours stir in i've tablespo oonfuls of four, put it back, I : < and in, five and one-half hours from the time of setting, it will be within one inch of the top of your bowl. It is l then light enough, and will make up eight quarts of flour; make 8 sponge n the centre of, your. four with one quart o1 water of the same temperature 'as-risfng, stir the rising into it, cover over with little dry flour, and put it "neEe F VIII aI Keep very warm, but not scalds;; m three -fourths of an hour mix 1rrh EbsA sAsAfe ft is very warm. and do not work as much as yeast bread : make the leaves little larger and keep it warm twill then be ready to bake. While rising this last time have your over heating; 1t needs 8 hotter oven than yeast bread. If these rules are follow ed, you will have bread as white as snow, with ight-brown crust. de- hcioaslY sweet and tender.
 Dutch Method of Fertiiizing Fruit
 As have never yet seen any notice ofEthes Dutch method of applying liquid manure to fruit trees in any of our agr1cultural papers, I now send you an account of it, as I think it nav he useful way of watering trees, even when no liquid manure is desirable. An iron-shod stake of about three inches in diameter, with piece of wood nailed onto one side to place the foot on, is I, used to make circle of holes just under the branches about eighteen inches or two feet apart, and from twelve to fifteen inches deep, and the hqutd manure poured into them then the holes are easily filled up again, so that the liquid cannot be evaporated, or the earth baked hard by the heat of the sun. In vet weather the liquid manure is applied alone, but in dry