Connecticut western news., 1875-04-30
FARM. GARDEN AND HOUSEHOLD.
Housekeeping Hints and Helps.

SQUASH PIES.-Ihree cups of milk. two cup of squash, one cup of sugar, two crackers, rolled, two eggs, lemon to taste. This makes two pies.
 FLAVOR FOR FRos1Na. frosting for cakes or buildings, little lemon juice, tartaric acid or cream of tartar is very pleasant addition to the taste, besides making the frosting much lighter.
 LAMB OUTLETS. Trim the slices free from fat, beat up the yolk of an egg with rasped bread or crackers, season with pepper and salt, dip in the outlets and fry ill butter gently, until thorough ly done.
 SMALL SPONGE OAKE.-Beat well to- gether two eggs, stir in a teacupful of powdered white sugar, and beat for five minutes add slowly teacupful of flour, grate half lemon into it, and bake in scalloped tins.
 POTATO PUFF.-Two cups of cold mashed potatoes !; stir in two tablespoon fuls of melted butter, beaten to cream add two well-beaten eggs, one emp of cream or milk; pour into deep dish bake in quick oven.
 WATERPROOF BooTs.-If you are troubled with boots or shoes wetting through in the snow, mix tar and oil thoroughly, by heating moderately, and, when nearly cold, apply with brush, and you will have no further trouble.
 RICE PANoAKEs.-Boil half pound of rice to jelly. When cold, mix with it pint of cream, two eggs, little salt and nutmeg. Stir in four ounces of but ter, just warmed, and add as much flour as will make batter thick enough. Fry in as little lard as possible.
 Co1D RICE PUDDING Swell rice in milk till soft; we'll butter shape, and stick round it raisins or French plums stewed and split open. Pour in the rice, boil twenty minutes with buttered paper under the cloth ; turn out When cold cover with custard.
 FOR LUNoHEoN.-A nice little dish may be made of hard boiled eggs in the following manner: Out the eggs in half, beat up the yolks in mortar with lit tie anchovy paste and butter, pepper and salt then refill the white of the eggs, and serve with garnish of water cress.
 BUoKwHEAT CAKEs.-One quart of buckwheat. one tablespoonful os yeast, salt and cold water. Put the salt in the yeast. Pour the yeast on the buck wheat, and add enough cold water to make thin batter. Let it rise over night, and bake on a griddle in the morning.
 GELATINE PUDDING. a box of gelatine dissolved in a half pint of cold water. Beat the yolks of four eggs and three tablespoonfuls of sugar, and turn into the gelatine and water. Have ready quart of boiling milk Pour the mix ture into the milk and stir it until it boils.
 Improving Poor Soils.
 Many examples are given in the last report of the United States agricultural bureau of the renovation of worn and apparently worthless soils, and the in- crease of fertility in fresh but unpromis- ing lands. Fields that have been culti- vated exhaustively for twenty and even forty years have been restored to original productiveness, not by guanos and su- perphosphates, at $60 and $9O per ton, but by inexpensive local resources, the cheapest and most reliable of which is found in clovering. In one case in But ely land, on which it was thought no one could secure decent living, came into the possession of German immigrants at nominal rates. They cleared off the brush, plowed, cultivated, turned under green crops; saved every fertilizing ma- terial available; never duplicated crop in five or six years rotation; and that tract is now 0 garden, and from worth lessness has advanced to the value of $10O per acre, and is yearly becoming more productive. These owners, in some cases, have raised and educated families, lived comfortably, ride ill car riages, and have money at interest. In other instances in which the aid of clover has been invoked, swine feeding in the clover fields has been made valuable means of soil improvement. In the South, region which many Northern writers assume most enormously to be unsuited to grass culture, and which Southern farmers have strangely neg lected as a meat producing section for obvious reasons, a new era is dawning, and clover and orchard grasses are in many places found to be sources of i'm mediate and heavy profit, and of greatly increased fertility. In light lands of more torrid temperature the COW pea performs quickly and inexpensively the work of amelioration assigned to red clover in argillaceous soils. It is plant literally worth millions to the South possibly as good an ammonia gatherer as clover; perhaps equally as good for fat tening swine, and grown with greater fa- cility in poorer soils. This investigation presents prominently three suggestive points: First, the use of fertilizers is becoming more general and more dis eliminating; second, few, if any, soils in the country are so rich that they cannot be made more productive by judicious fertilization third, farmyard manures are the best for general use ; green ma nuring is the cheapest means of soil renovation, and commercial fertilizers are useful for quick results and for specific purposes.
 Proper Mode of Feeding Horses.
 The Massachusetts Ploatg7taaan has the following: Every owner of horse lhu0U HtEo ODoerFeu bllat buo BEoWLn dHCl strength and appearance of the horses foot is materially affected by the condi- ton of the horse himself. A half starved horse may have foot injured by def cient nutrition; an over-fed horse may have a foot heated into infamma- tion; and so dependent is the foot upon healthy state of the animal economy, that for the foot alone, if nothing else, the diet of the horse should be regulated with the utmost regard to his health. We are confident that we give our horses too much grain and too little hay-espe. cially horses under seven years of age, who will work with more endurance and courage on good supply of grain-oi the latter say six quarts of oats and { pint of corn daily. Older horses require