Connecticut western news., 1874-05-01
Farm. Garden and Household,
Hints About Work.


 Hints About Woxk.e ,
 Ewes and lambs need warm, dry sunny quarters. Feed the ewes plen- ty of bran, early cut clover or other hay and as many roots as can be spared Unless the ewes are very fat, pound of oats each per day may be fed with great advantage. Be careful to avoid exposing the sheep and lambs to rain storms. If lamb gets chilled, wrap it in 8 warm blanket; or, in extrem cases, put the lamb in a tub of warm water. Lambs, apparently dead have been restored. in this way. -..s.5,
 Feed horses literally and allow plen- ty of time torest and digest their food. It is better to work them steadily for eight or nine hours than to keep them in the field ten or twelve hours, letting them stand still one-third of the time. When a mamneeds to go home to lunch or supper the horses need food also. A pail of water with pint of corn or oat meal stirred in it is capital thing for tired horse. It will enable him to work an hour orstwo longer in an emer- gency. s&SSktSS @a
 ''z Cows should be carded every day. Tt is especially important to feed new milch COWS literally and with good judgment at this season. Do not be in hurry to turn them out to grass. Give plenty of early cut hay and have enough to keep their bowels moderately loose. If thin, give little corn-meal or oil cake meal in addition. Out the hay, noisten it with water, and mix about two quarts of bran and a quart of corn meal with bushel of the chaffed hay and let the COWS have all they will eat up, clean. When turned out into the yard, let them have a little long hay in the racks to pick at. A COW giving milk needs great deal of water. Let her have access to it all day, or at any rate night and morning. If you can give each COW half bushel of mangels, or beets, or parsnips, or carrots daily it will be of advantage.
 It now looks as if pork would next fall and winter bring higher figures than for the last two or three years. Many farmers in the West say it does not pay to feed out < fifty cent corn. /" We think they are wrong. At any rate one thing is certain, if pigs are kept at all it will pay to keep them in good growing condition.
 Last fall pigs should be fed very lib- orally at this season, in order that when they are turned ont to. grass or clover they may be strong and vigorous. If they are fat now they will keep fat all summer on good clover. With us this IS the cheapest way to make pork. se
 Asow should be placed in warm, cenfeftable pen some days before she issexpeoted to farrow. The object is to let herget Accustomed to the new pen. It'iB we'll to let her out every day for exercise before she pigs and occasion ally afterwards. Give little hax-seed tea or oil-meal sIops and bran. to keep the bowels open. "A AgrSca1ltwr&st. s;s-
 -Sssog asss HousehaId Recipes. s539atH
 .CuRE FOR INFIAMAToBx RHElUMA,rr11ssM. Half an ounce of pulverized saltpeter ut1n half pint of sweet oil i; bathe the parts affected, and a sound cure wilspeedily be affected. 1n;Jr ,Hses :. SMYER CAks.-One cup of white sugar; onehalf cup of butter :. one and half cups of -four one teaspoon fuls efeream tartar half teaspoonful oEsodas;s one, teaspoonful of extract of lemon.as Sfa ss sSss -2tA -H1SstehsS -UREAM CusTARD. a pint of cream with sone of milk, five beaten eggs, tablespoonful of flour and three ofsugar. Add nutmeg to the taste. and bake the Acustard in cups or pie plates in quick oven. a G'Ssa
 N1oR LssHr BuKs.4one pound of Hour, six ounces of butter, two tea spoontuls of yeast powder, quarter of a pound of sugar; beat the yolk of an to1x ho1f >e 2 few drops of essence of lemon; bake immediately. .ss .sg.se
 SWEET APPLE PUDD1Na.-Take one pint of scalded milk, half a pint of h. dian meal, a teaspoonful of salt, and | six sweet apples, cut into small pieces, will afford an excellent rich jelly. This | is one of the most luxurious yet simple made. @-
 NERVOUS PAINS IN THE HEAD AND FACE. half pint of rose water add two feaspoonfuls of vinegar. apply aAcotton cloth wet with this lotion to | the part affected, three or four times a | day. An excellent tonic Pour one pint of boiling water on several dande- | loin plants, root and leaf, cover it until | cold, drink teacupful every night and | morning. fzs @f To BONE A TURKEY. - Remove the flesh from the bone .ith sharp knife. scraping downwards, being careful not to cut it to pieces. Begin at the wings. and do not break or tear the skin loosen the flesh from the breast, back and thighs; draw the skeleton by the aeck from the flesh, then stuff it with a dressing prepared in the same way as .or roast sturkey if there are any broken places, sew them up j. bake it about three hours serve it up cold.