The Weekly register., 1844-07-13
7o make Hnls dIsdPLedT.--A -sIIlnII

To make Ans dfSdppedy.--A snlail
quantity Of green sage, placed IN the
closet, willcause red ants to disappear
FaHening Cahle.-We find il com
mon in France aud in many parts fthe
Continent, to fat their cattle by sour
ing the grain fed 10 them. They must
be starved TO it al first, bat in day or
two they eat it freely, and afterwards,
prefer il TO the unfcrmented. They
are fs,tenod quicker and more econom-
cally by this process.
Eggs.-Wc calculate that there are
about four billions, three hundred and
seventy one millions Of Eggs produced
in the United States per annum. This
may seem incredible; be; we know one
( gentleman, in quite moderate circum-
stances aud with a small family, who
consumes eight hundred eggs a year.
The following method Of preserving
them, is taken from Mr.. EIsworth's
report.
Take one bushel Of quick lime, ,@o
pounds of salt, eight ounces ofcream of
/ tartar, nix tho salt with as much wa
ter as will reduce the composition 10
consistency, that an egg will swim init
when put in. Eggs are said 10 have
been thus preserved Two years.
Manure for MsHons.-'fhe best is
pigeon dung; and from the use Of this,
ii is said the Persian fruit derives lis
superiority. lien dung is probably
next in value, and after ;his, guanc,
which is the manure Of sea fowls.
K,de Of Increasing tie PJta'oe crop.
An English writer says by carefully
removing the buds as they appear on
the potatoe vines, the crop Of large ones
is very much augmented. The theory
is plausible, aud worthy fair trial.
Soak your seed corn II sGHFere.-ft
destroys the worm, is not relished by
crows or squirrels, and yields much
more abundanIy than when planted
withcut.
To Prcserre corn from Crors-Soak
a few quarts of corn in whiskcy, and
scatter it over the field for the crows,
who after partaking one such meal, and
getting pretty thoroughly corned, will
never retnrn to il again. 4 crow mas
more sense than 20 get drunk a second
Time.
Erperimea's in raising Potatoes. -
Mr.. Williams of Maine, took a small
quantity Of potatoes, and divided each
potatoe into four equal parts, planting
the butt ends, the seed end, and the
two centre pieces separate, and the pro
duce was, from the butt ends 40 pounds
from the seed ends 60 pounds; aud from
the centre pieces both together, 100
pounds,-showing the superiority Of
The centre pieces by 60 pounds, in the
quantity planted.
To make good Bread.-To make
good bread, good -four, good yeast, and
good management are required. One
of the simplest process Of making it, as
follows: To3 quarts Of -four, add 8
ounces Of salt, t-2 pint of yeast, and 3
quarts Of water, Of moderate tcmpera-
ture, and the whole being we'll mixed |
and kneaded, ana set by in proper
viii rise in about an hour, I
or little more. 1t will rise better
ana more equally if the mass be cover
cd 1t must undergo second knead
ing before formed iato loaves for the
oven. The more bread is kneaded the
bauer it will be. BE careful not 20 al
low It to become sour in rising. Milk
will make white bread, but it will not
be sweet, and dries quicker than when
made with water lfloaves are lightly !
gashed with knife around the edges
before they are put into the oven,
cracking will be avoided in baking
From an honr to an hour and half IS
required to bake bread fully.