Year: 1871

Farm Garden and Household.

 BLIND SrAaaERs IN Hoas.-Bleed in the roof of the mouth !; to prevent them, keep the hogs in good health and con- ditiou by, good feeding We never saw hog afflicted with this disease until he was first poor.

 FEEDING CHICKENS. In feeding wheat screenings as obtained from the mills, they should always be soaked in water eight@or ten hours, or at least washed, before feeding, to soften the white caps, swell the shrunken kernels and destroy the poisonous dust. Corn meal should always be mixed with boiling water for chickens. Onions, tops as we'll as bot toms, should be cut fine and fed daily They are very yzstimulating, and superior to many medical preparations recom- mended for sick chickens. A daily fee1ing of onions tends greatly to ward of disease.

 FEVER AND AGUE.-We find the fol- lowing in the Cleveland Herald: "We wish to give. very simple remedy for fever and ague. and wish to emphasize it by saying that it has, to our know ledge, proved vey efficacious. It is simply common salt. A tablespoonful taken in water, r,-and teaspoonful de- posted inside the stocking next the foot as the chill is coming on. That's all there is in it; but, knowing that it has been efficacions iu breakin, the chill andsperfeeting q cure, we put it in our editofiaf <eolumns, where no hum bug remedy shall ever find 8 place, if we know it.

 SYRUP OF COFFEE. preparation is of great use to those who have long journeys to make. Half a pound of the best ground coffee; put it into a sauce pan containing three pints of water, an: boil it down to one pint. Cool the liquor, put it into another saucepan, well secured, and boil it again As it boils, add white sugar enough to give it the consistency of syrup. Take it from the fire, and when it is cold put it into a bottle and seal When travelling, if you wish for cup of good coffee, you have only to put two teaspoonfuls of the syrup into an ordinary coffee-pot and fill with boiling water. Add milk to taste, if you can get it.

 GEMs.-To make this simple but nu- tritious and palatable form of bread, one T6QulEeS CluAUEE Ol llGUlGa uOu paGGys pans, with which some readers are famil far, but more are not. They are found now, think, in all large places, and if not, can be readily cast at any foundry. The pan at hand, make thick batter of graham meal, little salt and warm water, giving it 8 thorough stirring and beat ing. The consistency of the batter is not so important an item as that the gem-pan should be heated just right when the batter is put in. It should not scorch, but it should sizs1e. Heap the pans, as the gems, will be lighter and l sss crusty. -Bak it in hot oven. When they wiasslip out of the pan they are done. They are quite1as nice warmed in the oven as when just baked. They can be made with milk and one egg to about quart of the flour, but they have not the pure wheaton flavor of the water gems.

 FRIrTERs. Put over the fire pint ot new milk into pint of flour mix as much new milk as will make soft smooth paste; when the milk in the stew-pan boils, stir in this paste very slowly, and stirring all the time to pre- vent its being lumpy remove it iron the hottest part of the fire to prevent scorching when this is. well mixed in letit bubble once take 1t of, and ado the grated yellow rind of two lemons add little salt, and beat well for three or four minutes. Set it aside to cool add little of the lemon juice and the yo.ks of three or four eggs beat all unti light then the beaten whites, stirred il lightly. Into, the dripping- pan put thret spoonfuls of fresh lard when it get hot drop in a spoonful of batter in place. Let the fritters cook quickly and when one side is brown, turn an( brown the other then put them in culander and let them drain, bat keel themin ahot place. that they may no cool. Sugar and cinnamon, with a ittl' nutmeg, are very nice for sitting ove them.

 BOSTON BROWN BREAD.-Prepare tn meal like the graham sift, but tur1 back the bran and use it. Two and half ounces of Indian meal, one and half of rye-both measured after bein, sifted-half a cup of molasses, one cu] thick sour milk, two. cups sweet milk one teaspoonful of soda. A cup of swee milk and two teaspoonfuls of cream tartar can be used instesd of the sou milk, with equal success. Pour this bat ter into three pint pail, or any vesse of about that size which can be covere tightly. Place it into a kettle contain ing boiling water enough to come hal1 way ul; the sides of the pail. Cover tn kettle and keep it boiling three hour and half. Set the bread in the ove fifteen minutes, to dry of. Water mus be kept boiling, with which to fill u the kettle as it boils away It must b watched closely, but when it is done tn cook will be well repaid for her trouble Cut the slices round the loaf, and if yo have a heGlthy stomach, eat the brea while it is warm. CEA

 CORN OYSTERS. cutting the COT from three dozen cobs, scrape off tn remaining pulp with a knife put COT and pulp into deep dish :; add one tes spoonful of salt, six eggs we'll beate1 and six even tablespoonfuls of site four drop in oblong cakes from tablespoon into frying-pa of hot bu ter and lard, and brown quickly. more spongy cake is obtained by siftin one saltspoonful of supercarbonate ( soda with the flour and adding one hal teacupful of sweet cream. A good dis for breakfast. Dried sweet corn groun very fine can be used in the same way win CT. One pint of the ground corr three or four eggs, half-cup of cream three tables poonfuls of sifted flour,

 saltspoonful of soda (not absolutely r quired), one teaspoonful of salt, and or teacupful of I1ilk, or less, according the thickness of the mass addition eggs may be used instead of milk. Corr oysters without the soda should be cool ed thin and crisp. In boiling green co1 it should be put in boiling water an allowed to boil for from ten minutes half an hour, according to the age of Il corn. Avoid salt. Cover with napk as soon as it is removed from the fire.