Connecticut western news., 1873-02-14
Farm, Garden and Household.
FARM NOTES.

FAhM NOTES.
 To clear moss from fruit trees, it is said that nothing is better than carbolic soap and lye. Make common lye of wood ashes, not strong, and add half a pound of carbolic soap to a three-gallon pail of boiling lye. Apply hot with a swab to old trees. It has been used with entire success on apple, pear, peach and cherry trees, destroying every particle of moss it touches.
 A green salted hide is understood to be thoroughly cured, free from salt, dirt, meat, horns, tail, bones and sinews, and before being weighed all such sub- stances are removed, or proper deduc- tion is made from the weight, and when the head skin hangs to the hide by a narrow strip, it is cut off before weigh ing.
 To cleanse casks or barrels s. H. Sherman says the simplest, quickest and most effectual method is to burn a handful of straw in the cask, followed by washing with scalding water. The most rancid pork barrel may be made perfectly sweet ill very short time by this method. If anything will cleanse cask that has contained oil, fire will OO It Dub 6N6u 1dll Wn6r0 the oil has penetrated the wood.
 flashes, leached or unleached, are ex- cellent if applied, to apple, pear or peach trees. If unleached, we do not advise applying them close to the body, though there is little danger they will harm the tree. It should be remem- bered, however, that such application Is just as useful to the tree if made anywhere within the area covered by the small branches as if applied close about the body.
 Careful estimates prove that horse requires for his sustenance the produce of eight times as much land as would furnish food for man.
 An English farmer compares the con- duct of those who cultivate only the surface of their farms to the unwisdom of the owner of a coal mine, who, hav- ing six seams of coal, only works the upper one, and neglects those lower down.
 It is said that the disagreeable click ing noise caused by overreaching in horses will be prevented if the black smith in shoeing cuts off the toe or crust of the shell of the hoofs on the fore feet instead of on the hind feet, as is the frequent practice.
 There are diseases to which COWS are subject which do not lessen the flow of milk for some time; yet this secretion is seriously affected in quality and is dangerous to use, and cases are on record where the milk of sick COW is absolutely poisonous, and has caused death to many children.
 PRACTICAL RECEIPTS
 BUcKwHEAT CAKES. s.-Sift together one quart of buckwheat flour and teacup- full of cornmeal. In cool weather make up moderately thin batter with luke warm sweet milk; salt to taste. In warm weather 1t is best to use water the milk would sour. Add half tum- blerful of good lively yeast Chop yeast IS the best for buckwheat): make it up Tn jar, covering closely, at nine o'clock at night. The next morning beat three eggs; letit set fifteen or twenty minutes just before frying stir in teaspoonful of soda, first sprinkling it over the bat ter. Soda is unnecessary if the batter is perfectly sweet. Eggs are hot essen- tial, but are an improvement. A mix ture of four parts of buckwheat, two of Nf1oA6ln uAO OhO O4 1uu1du, nak6S a more healthy cake, and more spongy.
 CHow-oHow.-Take quarter of a peck of green tomatoes and the same quantity each of picklng beans and white onions, one dozen each of cucum- bers and green peppers, one head of cabbage. Season to the taste with mus tard, celery-seed and salt. Pour over these the best cider vinegar, sufficient to cover. Boil slowly for two hours, continually stirring, and add while hot two tablespoonfuls of the finest salid oil.
 INDIAN GRIDDLE-cAKEs.- Three hand fuls of Indian meal (yellow and white mixed), one teaspoon Qevel fulD of soda, one teaspoonful of salt, four of sugar pour on boiling water, stirring briskly to the thickness of stiff mush pour or cold milk till it is as thick as gruel,. ther add sifted four to the consistency o+ griddle-cakes, thick or tLin as prefer red. They can be varied by the addi tlon of one or two eggs beaten and add ed last.
 A Farmers Club
 MT. Gorham, of Whiteside, gives { statement of his experience with { Farmers Club which had saved it: members over g, 900 by buying direc from the manufacturers. They save about $10 on each blow, $50 on reapers SIS on corn planters, $2O on sowing machines. Wheat they sold directly tt the miller last season. They got sev eral cents more hundred for pork thar if they had not had an organization They shipped butter, eggs, etc., and go better prices for them. They meet regularly once a month. The officers get no salary, except the purchasing agent, who had three per cent. on al purchases. MT. Prickett related tha in his county 8 club wanted to bu, from manufacturer. He refused, un less they would buy more than tn, agent sold. The club let him alone and now he had come to crave the GUS tom of the members. He and other are making propositions, and offering to deduct 26 per cent. from their retai price.
 HOW TO KEEP MEAT
 Meat is much better for family us, when at least one week old in colo weather. The English method fo keeping meat for some time has grea, merit. Experts say hang up a quarter of meat with the cut end up, being tn, reverse of the usual way, by the leg and the juice will remain in the meat and not run to the cut and dry up by evaporation. It is worth trial, anc when made will be continued.
 No Indian Outbreak Probable.