Connecticut western news., 1874-04-17
Farm. Garden and Household.
Domestic Recipes.


 Domestic Recipes.
 CORN DROP CAKEs.-Mix corn meal with boiling new milk until you have a thick batter put in the patent pans at once, and bake for twenty or thirty minutes.
 FRIED OR BOILED DEaa-PLANT.-Par- boil 1t cut into slices and season very highly with pepper and salt; fry ol broil 1t Gas you do mushrooms) in pan with butter. If nicely done it is very similar in flavor to the mushroom.
 PIE CRUsT.-Take one pint of butter milk, one large teacup of lard, one tea spoonful of salt, one teaspoonful of saleratus, and flour enough to form a dough. Mix the lard and flour by rub ping them together, then add the other ingredients, knead well, and it is ready to roll out. Tender and good.
 To PRESERVE CRAB-APPLEs.-Te tb. of the fruit add 1 fb. of fine sugar, let it boil and skim clear; then prick the apples and put them into the sirup let them boil gently till straw will punc- ture and run through them put them into pots, and cover we'll with sirup.
 COOKED MEAT MASHED. D.-Cut, say about 1 fb., into thin slices, to which add 1 teaspoonful of flour, II of salt, ] of pepper, ] pint of water, and put all into a frying-pan, and place over an ordinary fire. When it has simmered 10 minutes, it is fit to serve.
 PLAIN POUND CAKE.-Beat one pound of butter in pan slightly warmed until it is like fine thick cream, then beat in nine whole eggs until quite light. Put in wine-glass of brandy, little fine lemon peel, then work in a pound and quarter of four put it into the pan and bake for one hour.
 PLAIN FAMILY IRISH STEw.-Take 2 lbs. of neck of mutton, divide into 10 pieces, and place them in pan. Out 8 large potatoes and onions into slices, and season the whole to suit. Cover over with water, and cook over slow fire in an oven for two hours. Then stir up we'll and serve in deep dishes. More water will give more broth, if re- quired.
 Flowing
 O. W. Fanginroth, of Madison coun- ty, N. r., after six years trial recom- mends all rolling on fiat ground to be pIowed in large lands of at least ten acres, beginning in the centre and turn ing all the furrows towards that line. In this way the troublesome dead fur row in the centre is avoided, hard ground is left to turn the team on, and the earth, instead of being heaped up in ridge, is thrown away from the outside of the field and @ ditch left around it. He is in favor of blowing all land deep except very sandy soil and sandy subsoils. Some farmers fail by subsoiling too deep at first, thus bring ing up too much new soil. He would subsoil only few inches the first year and let the loosened soil remain in the bottom of the furrow instead of bring ing it up to the surface. But he is a great advocate for understandings. He says from $20 to $100 are expended in England per acre in underdraining, and the improved productiveness we'll pays the expense. Statistics prove that the average yield of wheat has been in- creased by understanding from 12 bush- els to 26 bushels to the acre.
 To Make Harness Polish.
 Take of mutton suet, two ounces beeswax, six ounces powdered sugar. SIX. ounces; lamp black, one ounce green or yellow soap, two ounces; water, one-haf pint spirits of turpentine. one half pint. Dissolve the soap in the water, add the other solid ingredi- ents, mix we'll, and add the turpentine. Lay 1t on the harness with @ sponge. and polish off with brush. The same blacking ought to answer as we'll for shoes.
 Lice on Cattle and Colts. A correspondent gives simple method for killing lice on cattle: Make strong brine with common salt, and apply 1t two or three times, rubbing in well with a brush, This never fails to remove the vermin. Scurvy on cattle can be successfully treated by the ap- plication of fresh hogs lard to the affected parts, previously washed clean with soap and water.
 To Protect Harness.
 It is we'll known fact that harness and other leather exposed to the action of ammonia in stables, soon becomes weak and rotten, even though often cleaned and greased. Prof. Arthur rec ommends the addition of small uuan- tity of glycerine to the oil used in greasing such leather, asserting that it keeps it always pliable and soft