Year: 1871

afford more animal heat than any other ce-
real. TO make them nice, the following is
perhaps the best receipt which can be given:
Have ready two cups; put one teaspoonful
of tartaric acid in one cup, one teaspoonful of
soda in the other cup; add to each about two
tablespoonsful of cold water; stir it well
Make one quart Of buckwheat meal into a
thick batter, with moderately warm water;
add the contents of one Of the cups; stir it
WELL then pour IN the contents of the other
cup; stir that we'll also; add to the whole
one tablespoonful of melted butter, and bake
on a griddle nicely cleaned and creased with
good lard. The batter is ready for use as
soon as mixed. Many people think that
three parts of buckwheat and one part of
the best heavy oats make much better flour
for cake than buckwheat alone. The oats
make the cakes light and spongy, and easy
of digestion.


How TO CURE HAMs.-The following re-
cipe for curing 600 pounds of porl, hams
the first premium of the State Agricultural
pounds saltpetre, finely powdered, one-half
onc-lialt gallon molasses. Rub the meat
WIN tHc iiiAiuit, IHch WIFI shHl uOWH.
Turn over once a week, and add little salt
After being down three or four weeks, take
ont, wash and hang up two or three weeks,
until it is dry. Then smoke with hickory
wood three or four weeks, then bag, or pack
away in cool pace-not a cellar-in chatf
or hay.


NEST FOR DUcKs.-Barrels, in wel-c chosen
places, put on their side, and well filed with
hay form nests that are readily accepted by
the ducks. After the ducks cease to drop
their eggs and begin TO lay in the nests, the
eggs should not be disturbed but she should
be watched to see that there is a full cluch |
of fifteen when she begins to set In rear
ing the young, confno the mother and all
the ducklngs in pen six feet by six, ont
doors, and partly in the shade of trees, and
here let them run. There should be in the |
pen a barrel with hay for nights. In this
waysyou will not lose duck. Let the feed
be the same as with chickens.


KEEPING FIsH FRESH WITH SUGAR.-A |
method adopted in Portugal for preserving
and keeping fish fresh consists in first re-
moving the viscera, then sprinkling sugar
over the interior, and keeping the fish in a
horizontal position, so that the sugar may
penetrate to the greatest possible extent II
is said that fish prepared in this way can be
kept completely fresh for long time-the
SAVIOR being as perfect as if recently caught.
Salmon thus treated before sailing and smok
ing, possess much more agreeable taste.
A tablespoonful of sugar is said to be sull-
cicnt for a tiye-pound fish.


BRoILED LIvER.-Liver can be prepared
for the table in an excellent manner by broil-
ing; many prefer it to frying Boil about
ten minutes with few slices of salt pork
then season with pepper and salt, and cut up
into small strips with the pork; stew few
minutes with little water and -four sufficient
to thicken the gravy. Cut in thin slices for
broing or frying, and if tough soak it in
hour previous to cooking it, When broilcd
it is nice minced fine and seasoned with salt,
pepper and butter.


"A TENDER goose or duck may be deter
mined by raising the wing; if the skin tears
easily the fowl is tender. If you can easily
insert the head of pin into the flesh of
goose or duck, it is tender and young. The
strength OF the joints of the legs and the
coarseness of the skin is generally a good
guide in buying goose or duck. Such a
test is more or less applicable to all other
fowls.


REMOVING GREASE Spors-- removing
grease spots from fabrics by means of ben
znc and petroleum, it often happens that a
colored or stained outline of the portion
mostened is left. This can be prevented by
the application of a layer of gypsum, ex
Tending a little beyond the moistened region
Wla, -, Il, Il
brushed off, when no traces of the spot will
remain.


JELLrEs.-In making jellies of aprcots,
ounces, peaches, apples, or plums, peel, re-
move the stones or cores, cut ia pieces, cover
with water, and boil gently till well cooked :;
then strain the juice gently through jelly
bag and add y half pint of sugar to pint
of juice. For berries, a pound of sugar TO a
pint of juice; boil till it ropes from the spoon
or from fifteen to twenty minutes. In max
ing raspberry jelly use one-third currants
and two-thrds raspberries.


SPLIT RoLLs.-One egg well beaten; one
tablespoonful Of sugar; one yeast cake dis
solved in a cup Of warm milk; two teaspoons
salt: -four enough to make stiff batter; set
it 10 rise; when risen work in a large spoon
iui oi Dutter, ana Nour enough TO roll; roll
out an inch thick; spread over with butter
or lard; fold in half cut with biscuit cutter;
let rise and bake.


HOME MADE DIsINrEcTANT. .--Dissolvc a
hushel of salt in barrel Of water, and with
the salt water slack barrel of lime, which
should be wet enough to form kind of
paste. For the purpose of a dsinfectan,
this home made chloride is nearly as good as
that purchased at the shops and drug stores
Use it freely about sinks, cellars, cutters
and outhouses, and in this way prevent sick
ness, suffering and expense.


NEURALGIA REMEDY.-J. B. sends the