Connecticut western news., 1876-06-30
FARM, GARDEN AND HOUSEHOLD.
Household Recipes.

RECIPE FOR PUDDING. cupful of butter, three cupfuls of flour. three eggs, one cupful of milk, and two tea- spoonfuls of baking powder.
 ROAST BEEF WITH YORKSHIRE PuD- D1NG.-Rub salt and pepper over the beef, put 1t in dripping pan, cover the bottom with water ; haste often with the dripping, turn the meat and haste as be- fore. About three quarters of an hour before 1t IS done, take out the meat, pour of most of the dripping, put in the batter and the meat, and finish roasting. Add some hot water to the dripping and thlcken with flour for the gravy.
 BAKED FRESH F1sH.-Clean the fish we'll and wipe it dry (do not cut off the head), prepare force meat of bread and two slices of fat salt pork, chopped fine. season with sage, savory and pepper :: salt it and moisten with warm water :: fill the fish with this, sew it together and lay 1t in a dripping pan, pour around it some warm water and snrinkIa with pepper and salt, haste often, A good sized fish will bake in one hour.
 STEwED MAoARoNI.-Break the maca. roni into small pieces, wash it, put into salted hot water, and cook about twenty minutes drain and put in a vegetable dish layer of macaroni, sprinkle on it grated cheese, bits of butter, pepper and salt proceed in this manner until the dish is full (omit the cheese at the last) set the dish in the oven for n few minutes, and let it get thoroughly hot. For baked macaroni pour 0 few spoon fuls of milk over the top, and bake half an hour.
 MocK TURTLE SoUP.-Clean a calf's head well and let it stand in salt and water two or three hours. Then soak it in fresh water. Put it to boil in cold water, and when sufficiently cooked separate the meat from the bone, Strain the broth, cut the meat in small pieces. and add it to the broth season with salt. Next take one pound of suet. and two pounds of veal, chop fine, with sufficient bread crumbs, Seasoning as above, make some force-meat balls and fry them in butter; chop three hard boiled eggs fine and add.
 To Make Soft Soap.
 A correspondent says As I have just made our years supply of soft soap I will tell you how I did it. I use good hard wood ashes and clean grease, By clean grease I mean the refuse grease that accumulates in the family, which is separated from bones and flesh as it gathers at the time, and put in a suitable vessel. If 1t gets little moldy it will not hurt 1t. The ashes should also be kept dry. In lack of a larger mush tub l took common flour barrel that was tight enough to hold water, and bored three ha&f-inoh holes in the bottom near one side, and set it on all inclined board large enough to protect three inches on three sides of the barrel and six inches on the other. In this board I cut groove little larger than the bar rel to conduct the lye to one point for the convenience of gathering it. first put into the barrel small pieces of wood around the holes so as to raise uO the stralner and leave small space for the lye to escape.
 For the strainer use clean hay-a lit tie wisp wet in clear water. On the hay l put quart of slaked lime, and then filled the barrel with hard wood ashes. wetting 1t and packing it down as well as could. This let stand till the next day, the ashes soaking so as to release the potash. In the morning I poured on boiling water in small quantities till the lye ran freely. Its strength tested by dropping an egg into it, which would float so as to show a spot as large as a fve-cent nickel. With 8 pailful of this lye were melted some three or four pounds of the grease, and when it boil. ed the mixture was poured into the soap barrel. This process was repeated iii we had used up all our grease. and hot lye was added till the soap assumed the desired consistency. When the strength of the ashes was exhausted they were mostly removed, and the barrel filled anew. Two barrels of good ashes we'll filled will make barrel of soap, reouir- ing from eight to twelve pounds of clear grease. As the grease was not weighed l cannot give the exact amount, Having lye enough, we used the grease we had This is detailed and full statement of the way we did it, and We succeeded we'll.
 Effect of Gypsum.
 A correspondent of the Tunes writes !: In reading some remarks on gypsum and its application, I noticed & sueees- tive error ln regard to it's application upon plants when wet. I learned years ago, by chance circumstance, that plaster does no go till thoroughly washed into the ground by rainfall. 4 part of field of corn was plastered be- fore and part after heavy shower. That part plastered before the shower. where the plaster was washed out of sight immediately, put on deep green color and grew rapidly, while that plas- tered after the shower, where the plaster in O 1..v1 .kok< retained its yellow color, and grew more slowly; and although it assumed the deep green, and commenced growing when the other rains came two weeks afterward, 1t never overlook the other. the difference being plain to be seen during the summer.
 cannot take place until it is dissolved and has entered the roots. It is very clear then that it cannot be of the slieht- est use either upon the leaves or on the ground during dry weather. There is notnlng whatever about the action of gypsum as fertilizer that is different rom any other fertilizer. It simply supplies some needed matters to the plant when 1t iq dissolved in water and Is absorbed by the roots.
 Crop of Premium Wheat.
 The Burlington County (New Jersey) Agricultural Society, in 1875, awarded their highest premium to Wm. Parry, of Clnnaminson, N. J., for the best average yield of thirty bushels per acre of wheat, at an average net profit of $23. He fur nlshes the following statement:
 Sowed 4l-1O0 acres with Fultz wheat
 on Sept. 24, 1874 which yielded 193
 bushels sold at $l 50 per bu-hel. .S299 50 Straw and chaff, worth about RI 50