Connecticut western news., 1875-12-03
FARM, GARDEN AND HOUSEHOLD
Getting Ready fer Winter.

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 Getsang Ready fer Winter.
 How many farmers keep their work so we'll in hand that everything on the farm IS in proper order when winter comes The first shock of severe weather usually finds many little things not quite ready to secure the comfort of the household, as the first requisite, and of the domestic animals, which should not be overlooked. Often a sufficient supply of fuel is not provided and the wind whistles through the crevices be- cause weather-strips have not been put on the doors and the stray bits of plas- tering which have fallen of have not yet been replaced. The first cold storms which occur are often the most severe of any during winter, and stock being un- accustomed to the cold suffer from it's effects so much that they do not fully recover from it during a whole season. A few boards may have been detached from the sides of the sheds, or, the roofs may not have been put on it; if so, the stock has no place for protection at the very time it most needs it. After the cellar has been thoroughly cleaned out and renovated, the vegetables may be put for winter use; but they should be arranged in an orderly manner, so that any showing symptoms of decay may be at once removed. There is nothing more detrimental to the health of the family than the noxious gases which arise from decaying vegetables in cellar. Milk and butter should not be kept in the neighborhood of 50 dan gerous an element. Milk is very sus- H0 Ill II flavor as result. The house should be banked up so as to keep the frost from finding its way into the cellar or the house. A great saving may be made and much comfort and real pleasure derived by having these little things ready in season. The fall months in the West are usually so delightful that the farmer is carried along without any positive warning of severe winter. which approaches so stealthily that it is upon him before he is aware of it. The last days preceding a severe storm are usually among the most delightful days we have. With these things in view, it stands the farmer in hand to make good use of the pleasant days which may yet occur be ore the holidays that he may not be caught in the lurch. The corn is to be husked and cribbed, while the "chores" must be daily performed. The days are short and the work goes on slowly; many important things must be left undone unless the farmer has taken time by the forelock. At least it turns out so in many cases. It is better to have piece of work done long time before it is needed than to not get it done at all. Corn which has been cut up for the fodder it provides had better be piled under @ shed, for it keeps bet ter thus protected, besides the greater convenience in feeding 1t to stock. All the animals kept for store or breeding purposes shou d be iberally fed now, that they may enter the winter in good condition. Stock is often neglected while striving for the last bit of grass upon the pasture. Better leave the stray blades upon the fields to protect the roots of the grass during winter and bring the animals gradually into the habit of using the dry food, for before the winter is over they will need a good supply of vitality to bring them out in good condition in the spring.
 Domestic Recipes.
 hOksSEhAOISa OAUCEs-NNEht0 tkS IuuCI horsefadish as will fill @ breakfast cup mix with it two teaspoonfuls of pow dered white sugar and one each of sail and pepper a dessertspoonful of made mustard, and enough vinegar to make the whole as thick as rich cream. A small cupful of cream is also great i'm provement. To use with roast beef, the sauce is heated by being placed in a ia, in the oven till warm, but it must mol boil and it is very good cold, to cal with various cold meats Double the quantity can be made at time, and il will keep for some weeks if bottled.
 MUTTON OUTLETS. Take outlets iron the best end of neck of mutton trin of the fat, pith and grizzle, and bare the bone about an inch and half diI each outlet into a we'll beaten egg, lay it in plate of bread crumbs and cove each side. Have ready 8 pan of ho lard, and lay the outlets in, and fir, them to 8 pale brown color (twenty minutes), turning them when one side i done. The meat should not be thicke than the bone of the outlet, and shoulc be hattened with chopper. Serve witt tomato or other sauce. ....
 PUREE OF POTATOES. differ from mashed potatoes only in the em ployment of more milk and butter, an, in the whole being carefully reduced t a perfectly smooth, thick, cream-lik mixture. Where economy is grea object, and where rich dishes are no desired, the following is an admirabl mode of mashing potatoes Boil ther till thoroughly done, having added spoonful of salt to the water, then dr them well, and with two forks place back to back, beat the whole up till n Jumps are left. If done rapidly, potatoe cooked thus are extremely light an digestible.
 The White Grub.
 Mir. Curtis, of Saratoga county, N r., told the farmers club: These grub live on the roots of the grass, hence is bad to plant corn on old orchards o sod land. The grubs cut the corn o just below the surface of the ground The only way to rid land of them is t cultivate it. It is disputed questio among farmers who desire to plant COT on grass soil, whether it is better t plow in the fall or the spring. The ad vocates for fall blowing argue that turn iug up the sod exposes the grubs to tn winter weather and kills them. To thi the other party reply that it also kill out the grass, and, therefore, any grub not disposed of, and depending on tn corn alone for food, harm it all the more Farmers who blow in the spring advis the planting to follow immediatel while the roots of the grass are nutrition and afford food for the worms, whic thus provided for, are less liable to touc the corn.
 Helps in House Cleaning.
 Provide ammonia fer cleaning pair and carpets, the water when done wit to be poured on house plants or vines cold fea for cyraininy d window scruI