Connecticut western news., 1873-02-07
Farm, Garden and Household.

ORANGE PEA few good tender, juicy oranges, skinned, cut up and placed under a crust as one would do with apples, make really good pie.
 BUTTER CAKEs.-To half pound of butter add the same quantity of brown sugar, three eggs, the rind of two lem ons, quarter of an ounce of cinnamon and a tablespoonful of ginger. Work into 1t as much flour as will make it paste; cut it into shapes, and strew over the top some powdered almonds and candied orange-peel. Bake it in a slow oven.
 SEED.-In some agricultural table talk MT. Masten of England recently expressed the opinion that a iudicious change of dU kinds of seed is very bene- fcial, and he was disposed to think it particularly important that, in order to secure the best results, the seed be ta- ken from land quite the opposite of your own instead of from soil of similar staple.
 How TO MAKE HARNESS B1AoK1Na. good harness backing is made of four ounces of hogs lard, sixteen ounces of neat's-foot oil, four ounces of yellow wax, twenty ounces of ivory black, sixteen ounces of brown sugar, and ten ounces of water. Heat the whole to boiling. and stir until it becomes cool enough to handle then roll it into balls about two inches in diameter,
 A CORN KINa.-D. M. Clough-some- times called the "corn king :" of New Hampshire statistics of his ,farna products for 1872 to local farmers club. He raised 2,000 bushels of corn, 1,2OO bushels of oats, kept seven yoke Of oxen, 1O5 head of cattle, 175 sheep, and four horses cut, and has already fed out 250 tons of fodder. He paid $4, 1900 for the farm in 1855, and was of- fered $19, ,o0o for it two years ago.
 CEMENT FROM BLAST FURNACE SnAa.- These slags ordinarily consist of silicate of alumino and lime. One part of pull Ver1zed slag IS mixed with one part of water, and the mass we'll stirred. The slag decomposes and forms gelatinous mass, from which the metallic chloride may readily be washed. The residue IS heated and ground to an impalpable powder. One part of this powder, with nine of slag, gives good hydraulic ce- ment.
 PORK FROM BUsHE1 OF CoRN.-Mr. Milton Briggs, of Kellogg, Ia., says in the Homestead that various experiments have proved the fact that corn fed to hogs has produced all the way from two to twenty pounds gain bushel, accord ing to the different modes of preparing Iced, and the age, breed, or condition of hogs fed. He is satisfied that over one-haf of all the hogs fed in Iowa do not produce over five pounds gross weight for each bushelof corn fed, which, counting hogs at $3 per 100 pounds, gives l6 cents per bushel for corn.
 PRESERVING PoRK.-Trim the hams from all loose flesh and fat and make them shapely. Remove the ribs from the sides and cut them into pieces of about 20 pounds each. Procure solid bench of oak plank on which to pack the meat. Take coarse salt, and mix with, each pound of it tablespoonful of pulverized saltpeter. With this rub the meat on both sides, leaving consid- erable of the mixture loose on the flesh side. Pile the meat in heaps, as the pieces are rubbed, on the bench, with the flesh side upward. Allow the mois- ture to drain away. Every second day rub the meat with fresh salt, and place that which was previously at the top of the pile at the bottom. This should be continued for two weeks, when the meat IS to be removed to the smoke house or hung up to dry if it is not to be smoked. It should be smoked with corn cobs or hickory brush for few days, when, after being well dried, it may be packed in bran in boxes or bar rels, or in perfectly dry wood ashes, in which flies cannot injure it or it may be sewn up in cotton cloth and covered with two coats of thick lime-wash, which will be an equally good preservation.
 MAKING BUTTER FROM WHEY.-The following process of making butter from whey IS from rejected application for patent on file in the Patent office |: After the whey has run from the curd it IS allowed to stand twenty-four hours, when the cream rising therefrom is slammed of and raised to the tempera- ture of 62 deg. Fahrenheit, and then the following preparation is added to it at the rate of half pint to twenty pounds of cream Common soda, eight pounds altpetre, four ounces iodide of potassium, half an ounce bromide of potassium, half an ounce - dissolved Tn thirty or thirtytwo gallons of soft water. AfteNthis preparation is added the cream is churned in the usnal man. ner, 1t is claimed from the inventor that from four to five pounds of good butter may be thus produced from 1000 pounds of whey entirely free from the op]ectlonable taste usually found in whey butter, and our dairy readers can try it. O''-'
 SELECTION AND CARE OF CATr1E.-A writer in the Boston Cultivato1. gives the following as his convictions derived from observation
 l. Stock, to be profitable, must be adapted to the locality and the particu- lar branch of business to be pursued. Many farms Tn New England cannot Keep with profit the large Short-horn stock, however excellent they may be, For the production of milk, the Jersey COW is not desirable; for the manufac ture of butter, the Ayrshire stock is the best; and for the production of leather. no kind of stock is profitable if not well fed and well cared for.
 2. It is important that in every neigh borhood there should be kept a good stock of thoroughbred cattle, such as will be adapted to the feeding capaci- ties of that neighborhood, and the par tlcular branch of the business pursi1ed, whether of milk, butter or cheese.
 3. In every case the base q don't know that this is the best tern1) of all herds for profit should be the best of our native stock; taking into considera- tion endurance, adaptation to eli mate, etc.
 4. All stock must be kept Tn good condltlon-weH housed and regularly 1ed-care being taken to give as much Indian meal as will keep the COWS in good order. No COW will last long that is only fed with reference to great flow of milk, to the entire neglect of fat producing food.