Connecticut western news., 1874-07-03
Farm, Garden and Household.
Housekeepers' DepartmeMts

Housekeepers' Department BAKED Eaas.-Beat up six eges, one tablespoonful of flour, six of sweet milk melt your butter in the frying pan when hot. turn the whole in, well beaten, and bake in hot oven.
 FLANNEL flannel before you make it up, as it shrinks in the first washing. Much of the shrinking arises from there being too much soap and the water being too cold. Never use soda for fannels.
 CURING BEEF AND HAM.-For every one hundred pounds of beef, seven pounds of salt two ounces of salt peter; one and half pounds of brown sugar four gallons of water. The hams and beef for drying may be taken out after four weeks. To keep the meat in warm weather the pickle will have to be boiled.
 MOTH PRRvENrIvE.-The following recipe for keeping moths out of cloth ing IS favorite in some families: Mix half pint of alcohol, the same quan- tity of spirits of turpentine and two ounces of camphor. Keep in stone bottle and shake before using. The clothes or furs are to be wrapped in linen, and crumpled up pieces of blot ting. paper dipped in the liquid are to be placed in the box with them, so that 1t smells strong. This requires renew ing once year.
 SHIN OF BEEF SoUP.-Have the shin we'll cracked up; put it to boil in five or six quarts of water boil it five or Six hours /; skim it very often. Cut up, very fine, half white cabbage chop two turnips and three onions; put them all in the soup with pepper and salt, and boil it two hours take the bone and gristle out before serving. If you have some raised dough, make up a dozen balls, the size of a nutmeg, drop them into the soup, and let them boil half an hour.
 Oats Manure.
 A Kentucky farmer writes "I have seen frequent inquiries how to reclaim old and worn lands. A quick and cheap plan is to SOW the land in oats as early as you can in the spring i; as soon as ripe blow under, keep of all stock, and you will have a tremendous fall growth of oats; plew them under in OOoOOOAS OAS H 0OOGAI9 sA4O AAou O1 4NO- vember, then SOW rye, graze in the spring and feed down; when ripe blow under, and you will see one of the finest rye fields you ever saw or, if you wish, SOW clover on the rye the first spring :; 1t is very efectual and cheap. I saw the above tried in Tennessee when I was 8 boy :; the land was so worn that the oats did not exceed knee-high they were plowed under when ripe and again in November. The land was planted in corn the next year and made large yield it was before the days of clover have tried it repeatedly since with good success"
 Plant Protectors.
 A writer in the English Gardener's Record, says "The weatE CT is ofts n 80 variable in early spring that even under the most favorable circumstances the gardener is frequently puzzled. Just as the gardener is indulging in the comfortable anticipation of Hig ght's rest, the stars begin to peep out one by one, until the whole Armament is stud ded over with them: frost again com mences. Newspapers will relieve him of much of his care. He may spread them over his plants at nightfall III uuCc1Gd1A "CdbA0E GuO 4dDOT 1S slight and being so light they will not injure the most delicate growths ; and know, from experience, that they will exclude considerable amount of frost. They are also most useful in hard frosts as aids to the fires and in- side frames, with or without mats. D This is not new to many of our readers, but the suggestion may be of service to some.
 Clever as Fertilizing Green Crop.
 Dr. Voelcker, the ablest and most practical chemist in England, has as- certained by series of analytical ex- periments that an immense amount ot nitrogenous food accumulates in the soil during the growth of clover, es. pecially in the surface soil, amounting, including the clover roots and tops, to three and half tons of nitrogen pel acre, equal to four and one third tons ot ammonia. These results, now verified and proved, come like new revelation in farming. Dr. Voelcker says that the farmer who wishes to get the full bene. fit of his clover hay should blow it in for wheat or timothy as soon as possi ble in autumn and leave it in the rough state, as that the air may find free access into the soil and the organic remains left will be the more abundant to supply plant food.
 Limburs Cheese.
 The most extensive manufactory ol this cheese in the West, according tc the Davenport Gazette, is in Scott county, Iowa, David Anken, proprietor MT. Anken ayers that nothing but the best of milk is used in making this cheese, but be keeps secret his process of manufacturing and curing. It takes three months to "ripen" Limbure cheese. They are made foot square and three inches thick, and wholesale prices in Davenport are seventeen an6 half md eighteen cents.