Connecticut western news., 1873-06-06
Farns,, Garden and Household.
prastionl Recipes.

ouo aAu Ouo>AOtIbu plub uOur, p1nCQ or salt beat for twenty minutes you will find them crisp and delicate.
 GREEN-PEA FEATHERS. = One pint cooked peas mash while hot season to taste; make batter of two eggs, one cup milk, one-fourth teaspoon soda, one half teaspoon cream of tartar, one-half cup flour; beat hard 1; cook as for grid dle-cakes.
 BREAD OMEnEr.-Put into stew-pan teacupful of bread crumbs, one tea cupful of cream, one tablespoonful of butters with salt, pepper, and nutmeg ]; whensthe bread has absorbed the cream, work in two beaten eggs; beat them a littte-with the mixture fry on an ome- letspar, and roll up. '.s . BREAKFAST Ro1ns.--Atn night take one pint sweet milk lukewarm tive eggs, butter size of walnut, three table spoons yeast, flour enough to make it the consistency of biscuit-dough let it stand until morning, then roll thin as for biscuit cut in circles about four inches in diameter; butter the surface, and fold together; when the rolls are quite light, bake them in a quick oven. FRENCH MUsTARp.-Slice up an onion in bowl; cover with good vinegar !; leave two or three days5 pour off vine- gar into a basin put into it one tea spoonful pepper, one of salt, one table spoonful brown sugar, and mustard enough to thicken smooth the mustard for vinegar, as you would flour for gra- wy; mix all together set on the stove and stir until 1t boils, when remove and use it cold.
 BRo1LED SwEErBREADs.-The best way to cook sweetbreads is to broil them thus: Parboil them, and then put them on clean gridiron for broiling. When delicately browned, take them of and roll ill melted butter inA 8 plate to pre- vent their being dry and hard. Some cook them on q griddle well buttered, turning frequently, and some put nar- row strips of fat salt pork on them while cooking.
 COUNTRY PUDDINa.-Mix the yolks of three eggs smoothly with three heap ed tablespoonfuls of flour; thin the batter with new milk till it is of the con sistency of cream whisk the whites of the eggs separately, stir them into the batter, and boil the pudding in foured cloth or bash for an hour. Before it is served, cut the top quickly in cross bars, pour over it small pot of rasp- berry or strawberry jelly or jam, and send quickly to table.
 Improved stock-High Grades.
 That improved stock will pay should no longer be matter Of doubt by intel ligent farmers, for when we consider that the world moves, that improvement is the order of this day and age. If oul farmers do not improve their stock they will fall behindhand, for the time has come when the stock is the mainstay or the farm. Raising corn and oats don't pay the actual expense of production unless it is marketed through stock ,.and to successfully compete in the stock markets against Kentucky and the East the Western States must have improved stock. It may not be practical for al farmers to raise thoroughbred cattle but we must insist that it is both prac- tical and profitable for the Western farmers to improve their stock, and in stead of the common scrub stock raise high grades. A half bred Durham steer is pre-eminently better for beef than ( common scrub, will always command ( higher price, will mature earlier, and is sufficiently hardy to take the ordinary treatment of the common stock of the
 
 that 1t pays to take good care of theil stock, as some of our most successful stock men say that next to having gooc stock is to take care of them well, anc in a few years farmers who get stock of half-breed short horns, seeing the great benefits, will grade up higher anG higher-always using thoroughbred bull-until they will get herd of higl grades that they will be proud of, ant that will be more profitable than scrul stock ; and what Is true of cattle is alst true of horses, sheep, and hogs. w. need better horses we want more O the thoroughbred blood infused int, our stock of farm horses to make then more efficient and serviceable and capa ble of withstanding greater endurance and they will be more salable and nor valuable. And 1t Is now admitted b all that Western farmers cannot profit ably raise any but the improved breed of sheep and hogs, and we want to SC this improvement extend to all the stoc raised on Western farms Western 40 Ticutturist. -se.-a
 Rag Carpets.
 There has been considerable written of late, about rag carpets, says F., c Warsaw, N. r., in Rural NeaU Yorker and while the subject is being agitated I should like to have my say about them am farnd4xs s danghter and afarnler' wife, and know that farmers wive who can cut, sew, and color the rags fo thirty yards of carpet (and Isuppos the weaving was included in, the time in two months, are thess' exception, nc the rule. T don't suppose J1ne Brar don meant that they worked constantl for four years at. their. carpet. Before was married, mother and us girls mad nine rag carpets, and there were non of them made in 8 minute. It is harC dirty work, and family of poor peopl are apt to patch and darn their clothin until there is hardly paper rag lef much less a carpet rag-at least, thf has been my experience. I have bee three years trying to get rags enoug together to make just fifteen yards ( carpet. All are not able to buy ne cloth of which to make carpets. And think, with Jane, when woman can d some lighter, easier work and buy carpet, 1t is better te do so. There is great difference, between having ever convenience for doing work and suffe. ing from the many inconveniences thu common farmers wives and daughter uSually uo.s The ladleS who are E "smart about their work remind n of the woman who used to get up an make all the beds in the house whi the rest of the family were fast asleep that being all thesreal smart thing s1 ever did, she considered it worth tall ing about.
 Patent Rights.
 It is astonishing. how many farmel buy patent rights, "swith the idea tht they can make thousands and thousand of dollars. The way it comes about thus: One man in, county will haN realized considerable from patent right and that will be sufficient to indut