Connecticut western news., 1877-02-23
HUMOROUS.

HIeSS UOGu III luIudCoS dHu STdCeS. 1n6y should be fed with a little coal at time, and often; but servants, to save time and trouble, put on great deal at once, the first result being that almost all the heat is absorbed by the newly put on coal, which does not give out heat until it has itself become red hot. Hence, for a while, the room is cold, but when it becoms fairly aglow the heat is insufferable.
 The time to replenish coal fire is as soon as the coals begin to show ashes on their surface; then put on merely enough to show layer of black coal covering the red. This will soon kin dle, and as there is not much of it, an excess of heat will not be given out.
 Many also put out the fire by stirring the grate as soon as the fresh coal is put on, thus. leaving all the heat in the ashes when it should be sent to the new supply of coal. The time to stir a fire is just when the new coal laid on is pretty we'll kindled. This method of a coal fire is troublesome, but it saves fuel, gives more uniform heat, and prevents the discomfort of alterna- tions of heat and cold above referred to.
 A FACT WORTH KNowING.-In con- pairing the food elements of potatoes, turnips, pumpkins, &c.,, with those contained in common hay, we should not always be governed by chemical analysis. Not that the tables of the chemist cannot be implicitly relied on, but because of the better use made of the green than of the dry food. The food elements of potatoes, turnips, &c.,, have greater value than the same amount of such elements contained in hay, because being in combina- tiOn with water, they are more quickly and perfectly digested and assimilated, while the digestion of hay is slow and Live stock will barely sus- tain themselves when fed on hay alone; but take away one-half of the hay, and give them an equal weight of turnips or other green food-although contain ing DO greater amount of food elements than the hay-and they will thrive. This is uniform result, and it demon- strates the greater value of green food than dry, even though they both may contain an equal amount of food ele- ments. In feeding the one there is no loss from improper digestion; whereas in the other, as commonly fed, the loss is considerable.
 BREAKFAST DIsH.-A very delicate dish can be made of oatmeal jelly. Soak half a pint of good oatmeal over night ill one and a half pints of water. In the morning drain of the water through sieve, adding to it one and half pints of hot water, and put it to boil over quick fire. Stir till it boils, then set it back and let it simmer ten minutes. Turn it into moulds, and in fifteen minutes it will be set suffi- ciently to turn out into saucers, and will be warm enough to eat. Serve at once, without trimming, or with a little milk or sweetened fruit juice. The soaked meat that is left can be utilized in batter, biscuit or corn-meal mush, or made into porridge by itself. In the latter shape it is bland, and peculiarly suitable for invalids who have not yet learned to like oatmeal. These pre- parations are in no way better than whole oatmeal, excepting for variety.
 A CORRESPONDENT of the English
 Mechanic, in answer to a question as to the best means of keeping the feet dry in winter, says: "A simple plan would be, on having a pair of shoes made, to order the maker to put between the soles piece of sheet gutta- percha as thick as a sixpence. No wet or damp will ever get through. I have adopted this plan for some years. Formerly had both wet and cold feet continually, which even worsted stockings failed to keep warm; now wear cotton all the winter and never have cold feet.''
 A RELISH FOR BREAKFAST OR LUNCH. lake quarter of a pound of cheese, good and fresh, cut it up in thin slices and put in a spider, turning over it a large cupfui of sweet milk; add quarter of teaspoOnful of dry mus 5ard, dash of pepper, a little salt, and a piece of butter as large as butternut; stir the mixture all the time. Have three Boston crackers finely powdered pr rolled, and sprinkle them in gradu- ally; as soon as they--are stirred in, turn out the contents into warm dish, and serve.-It is very delicious.
 FRENCH PANCAKEs.-Half a pint of milk, two ounces of butter, two ounces of loaf sugar, two ounces of flour, two eggs. Then put milk, butter and sugar into saucepan to dissolve (not boiD, beat eggs and flour together till quite smooth, then add the other ingredients, and well mixed. Divide this quantity and put it in four saucers to bake for twenty minutes; lay two pancakes on a fish, spread preserve over, and cover with the other two pancakes. Serve hot.
 PARKER HOUSE RoLLs.-At night take TWO quarts of flour, rub in three table 'poonfuls of lard; make a hole in the middle and put in one pint of cold boiled milk one-half cup of yeast, three of sugar, one egg, and one teaspoonful of salt; let it stand lntll morning without mixing then mix md let it stand until noon; then roll put, cut into rolls, let them get very
 fight; then bake in quick oven.
 MICE AND RABBITS. - After snow storms tramp the snow firmly around 5he trunks, to keep away mice. A strip of tarred paper, foot or more wide, Jed around the base, will prevent both rabbits and mice from gnawing. Blood 'prinkled upon the trunks is the best to keep oil rabbits on 8 large scale. Trap or shoot all rabbits found in the orchards or garden, as they destroy shrubs as we'll as trees.
 To CLEAN FINE GLAss.-This mode of cleaning fine glass gives it great bril- fancy: Take fine powdered indigo, lip into it moistened linen rag, smear oyer the glass with it, and then wipe it off with a perfectly dry cloth. As a substitute for this, fine sifted ashes, ap- piled by rag dipped in spirits, will answer just as well. Spanish white s apt to make the glass rough and in-
 ure iG.
 CLEANSING FLUID. - Dissolve four ounces of white castillo soap in one quart of soft water. When lukewarm, add | our ounces of water of ammonia, and one ounce each of ether and glycerine. | Bottle the mixture without delay, add.
 ng more water if it grows hard with | keeplng, or on account of cold.-The | ether, and glycerine can be measured and mixed by the druggist.