Connecticut western news., 1876-09-08
FARM, GARDEN AND HOUSEHOLD.
The Way We Do It.

correspondent, and I told him so the other day. He just up and smiled out loud in ha ha that you could have heard clear down to the creek. He said eff every man had as good wife as l have, and as happy home. there would be moro husbands called 'Smilers. Just then he helped himself to another spoonful of baked beans and that re- minds me that all women do not bake beans my way.
 I soak the beans over night, and about the right time in the forenoon wash and put them on to boil in cold water. pour off that water after the beans have cooked 8 while, and add more. This prevents them from having that strong flavor peculiar to dry beans. When they are cooked done put them in a pan, and lay on the top of them slice of fresh pork, and put them in the oven to bake. The meat should roast deli cate brown color it's juice will impart fine flavor to tho beans. This is Q better plan than the old way of boiling meat and beans together.
 My old Smiler is poor man, and we are obliged to live very economically. For Sunday dinner, will tell you one thing that I fix the day before. My husband must have his "meat vittals," as he calls 'em he says if he don't get 'em he feels like tow string with all the twist let out of it. We cannot afford steak and sirloin every day, by any means, so buy little piece for a stew that costs seven or eight cents a pound, and I cook it so as to make it just as good as 8 roast. put it in a kettle of hot water, enough to cover it. and then season it. We don't like any strong flavor, SO I take 8 little sage, a little summer savory, little thyme, 8 little red pepper, little onion, and 8 little salt. Put all in and boil awhile, then skim them out and the flavor will be delicious and dainty, and one cannot tell with what the meat is seasoned. Then boil slowly several hours, setting it on top of the stove as the water boils out, for every drop must boil away. I let it simmer and fry 8 little, but am very careful that it does not scorch.
 Then set it away for Sunday dinner in a cool place. With sharp knife it can be sliced very nicely, and it makes the principal dish on the table. Even a piece of neck, such as my mother-in, law would use only for minoe pies, becomes in this way tender and good.
 Sometimes buy 8 piece of flank, sail it we'll, and let it lie twelve hours. Ther I cut up some bits of salt pork anG spread on the strip of flank, roll up, be ginning at one eud or side, wrap in { piece of muslin, tie with thread, anG boil slowly till done. I leave it wrapped up compactly until I am ready to slice it when cold. Sometimes I put in , couple of small slices of bread and but ter instead of the minced pork. This il very handy for hurried dinner. M, husband is hearty eater. Heis goot provider as far AS his means go, too, bu , have to contrive 8 good many ittl' economies to keep our household ex penses reasonable. But as long as h, bears the aobriquet of "the old Smiler, I shall think my path is full of "pleas antness and peace"
 Domestic Recipes.
 CORN PUDD1Na.-Take six ears o corn, cut the grains from the cob ant crush them; beat three eggs light, ado full of butter, and little salt and pep per; stir it well, and pour in tin bake and bake one hour.
 TOMATO CATsUP.-Pour boiling wate on the tomatoes, and then peel them Press them through seive, and boi the pulp thus obtained two hours, owe Q gentle fire, in preserving kettle Add salt, pepper, nutmeg, mace, cloves cinnamon, allspice, black and red per per, in whatever quantity preferred, tn less the better for health. Boil fe, minutes after the spice is put in, an that will deaden its pungency. Strai through sieve and bottle.
 CUCUMBER PICKLES. youp cucumbers of uniform size, by cuttin from the vines early in the morning and keep in cool place until you hay enough to fill jar; put them in brin strong enough to float an egg, and le remain for 8 week; drain, and put in stone jar; pour cider vinegar, boilin hot, over them. If the vinegar boiled in brass, or Q bell metal vesse the pickles will take on fine green, b, when eaten will impart poisonous ell ment to the stomach, not good for u health.
 CoDF1sH BALLs.-Prepare kettle potatoes as for mashing; boil with thel good sized piece of codfish. Whe done, take the bones from the fish, an with 8 potato masher, in choppir bowl, mash or rub it fine; then mas your potatoes the same way, mixing ifs and potatoes thoroughly. Have fis enough to season the potatoes nicel thsn, with your hands, make little pa or balls about three inches in diamet and one-haf inch in thickness, and ls them on platter till wanted for brea fast. Fry to a nice brown in butter, fried pork gravy. It requires but few minutes to prepare them after tn, are boiled.
 Questions and Answers.
 How can evergreens be made to gre stocky9
 By nipping the tip ends.
 How prevent mildew on grapes9
 Sprinkle them with sulphur.
 What process is required to ma good onion "sets for next spring9
 Sow onion seed now, thickly; alle them to get to the size of peas, then p, and dry them, aud they will make fl "sets."
 Thick or thin planting, which, f hedges2
 Thick versus thin planting is the su ject of many controversy. An To, correspondent advocates thick plantin He says twenty thousand plants p mile of Osage orange is his rule for
 Osage hedge.
 Will smoke injure grapevines 2
 A paper read before the Fren academy of sciences recently assert that vineyards in close proximity
 lmekilns arc ofter badly injured fire the smoke, and that in some instant the fruit becomes, in consequence, i pregnated with noxious odors to such degree as to unfit it for wine. T smoke from brickkilns has, according other authorities, proved disastrous