Connecticut western news., 1875-03-12
FARM, GARDEN AND HOUSEHOLD.
Household Notes.

POTATO FOX bREAKFAST,- and mash double quantity of potatoes for dinner, season with sweet cream and little solt; work in two fresh eggs to a quart. Mold into little balls, prick the tops, and lay away in the cold on a plate. Inst the morning put on baking pan and set into the oven until done to delicate brown, which requires fifteen or twenty minutes.
 COTTAGE CHEESE two gallons of sour milk until the c1lrd begins to separate from the whey then put in @ coarse bag and hang it in the sun four hours; then press out the whey, and add one pint of sweet cream, one table spoonful of salt and one-half teacup of butter; mix thoroughly and mold into small cakes. When served, surround them with thick, sweet cream. s
 To BAKE EHAM.-Most people boil ham. It is much better baked, if baked right. Soak for an hour in clean water and wipe dry. Next spread it all over with thin butter and then put it in deep dish with sticks under 1t to keep it out of the gravy. When it is fully done, take off the skin and matters crusted on tho flesh side set it away to cool. ERAsIvE SoAp.- Recipe for making genuine erasive. soap that will remove grease and stains from clothing: Two poundso of good castillo soap, half pound of carbonate of potash dissolved in half-pint of hot water. Cut the soap in thin slices, boil the soap with potash until 1t is thick enough to mold into cakes; also add alcohol, half an ounce; hartshorn, halfsan ounce; color with half an ounce of pulyerized charcoal.
 HoM1NY.-Two quarts of white corn :; three haf. pints of white, beans; two pounds of pick1ed pork. Wash the corn and put it on to boil in water suffi- clent to cover 1t, and as the corn swells more water must be added, so as to keep 1t covered all the time it is cooking. After boiling four hours, add the beans and pork, which being done, the hominy may be sent to table.s.u Should the pork not make it sufficiently salt, more may be added. This is very nice warmed overthe next day. .,- '" WHITE MOUNTAIN CAKE.-Half pound sugar, half pound of flour, one-fourth pound of butter, three eggs, one small teaspoon of baking powder, three table spoons of water. Bake in jelly pans. Icing for the cake: Three-fourths pound of sugar. Spread the icing on each layer of the cake while warm, sprinkle grated cocoanut on each layer over the icing. Cake made by this recipe took the premium at the Ohio State fair some three or four years ago.
 Driving Fence-Pos,s. .,soU A correspondent writes: A neighbor told me how to make a board fence rap idly and cheaply last year. He and his hired man went to the field where the fence-posts with ends slightly sharpened were lying along the line of the proposed fenceIa One. man stood on a platform two and half feet high, and with heavy mallet drove the posts as the other held them in position. Eighty posts were thus put down three feet deep in one afternoon. The ground was free from large stones, and the time selected was just after frost had left the ground in the spring. The posts were white oak, and did not split by being driven. The ground was so soft that severe pounding was not necessary, and doubtless softer wood might have been used. The fence stood frmer than where holes had been dug and the posts regularly set. It is possible this method could be adopted on soils where there is some stone by working crowbar down through the soft earth to the required depth, showing aside the stones before the post is driven down. Two stakes driven down side by side, with room for rails between and wired at top, make an excellent and cheap temporary fence, and post driven or set three feet, with stake beside and wired to 1t, to hold the rails, make a fence both cheap and durable, by driv- ing the stake into the ground twelve to fifteen inches, only one wire will be need ed, and that at or near the top. Such g fence takes little room, and by using old rails and pieces of rails need cost but little money. It is less liable to sag thar the ordinary board fence made in the usual way. ..
 Fattening Cattle-Sweet Foods.
 In fatteuing animals time is often matt'r of importance to the feeder, say Mir. Stewart, in his prize essay. Some times month gained is equal to twent, per cent. greater weight at @ late period. Cooking food renders its con stituents more soluble and digestable therefore more rapidly entering on fesl and fat. As continent and appertize for fattening animals, molassas has Il, equal. A small quantity of sweet use' upon hay, will cause larger quantit Q tried nnolasses upon poor animals witl great satisfaction. A poor horse vii show achange in condition in few days The molasses is not only an excellen condlment,r but an excellent food; an being so soluble and assimilable that produces an immediate effect upon tn condition of the animal. Three pint may be fed to fattening animals per day but tocowS and breeding stock 1t mus be fed sparingly, not more than pin per day to 8 COW, as too much sweet vii prevent their breeding. When necef cessary to use straw for fattening stock the use of molasses diluted with eight ten proportions of water, to wet tn straw before steaming, will be found render 1t very palatable, and cause 1t be eaten, incorporated with other fattel ing food, as readily as hay. Some note chemists have supposed all starchy foo to be converted into sugar by the actio of the stomach, before 1t becomes & simulated as food. Perhaps this will a, count for the remarkable effects of swe1 food upon animals.
 sTreatment of Brighfs Disease.
 Dr. Mahomed, of the Madras fev, hospital, states that he has satisfactori ascertained that in the form of Bright disease which follows scarlet fever thel is an early stage, the first indication which is pulse exhibiting high tension though this may be preceded by d1 akin and confined bowels. Next come as first in the order of changes in u kidney, urine which contains no alb men recognizable by the ordinary test but some blood stuff, which yields u