Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1845-08-22
AGRICULTURAL.
Farm Work for August.

With many farmers the most important
business ofthe year is now finished, and Au-
gust is a leisure month. All their haying
must be done in July, whether the grass is
fit to be cut or not, and for some days the
boys have little to do but to give notice that
hayng is finished.
But with other farmers August has become
an important month. August is the safest
month in the twelve for seeding down lands
for moving. August is a good time to
plough lands that are infested with worms.
Some tillers think to kill these by ploughing
late in the autumn, but that is not the time.
Take the miller while in her insect state,
and before she has laid her eggs, and bury
ing her with earth destroys her. But the
eggs and the worms are prepared for winter,
and few # any are killed by ploughing the
ground in cold weather.
Gardens have been ploughed here late in
November. and even in January, but the
worms appear in the spring, and the eggs
are as good as new to give supply Of grubs,
which feed upon your vegetables, and then
change to flies, in which state they lay all
their eggs for a new brood. This is the
general law for the insect tribe, and every
grub worm that you find in your garden
will have wings for its natural state Of exist
ence.
BY ploughing in August you will bury
many mlers before they have laid their
eggs, and this we fancy is the reason why
whole fields are sometimes entirely rid of GER
tain worms by ploughing at that time
Winged insects are smothered and destroyed
by burying but grubs and eggs are not
"A narfart knntplodna nj The oh al
numerous grubs that trouble us have taken
wings and are preparing 10 lay their eggs,
might enable us to attack them to adyan-
tage.
August is the month to test the system
that we have called "The new Husbandry."
August is the best time for seeding on the
green sward furrow. Ifthey are displeased
with the phrase they may call it sthe old sys-
tem,' if they choose. We shall still call il
"our new SYSTEM" for though we have no
patent, and cannot say we were the FIRST who
ever tried it, we can say we believe we have
done more to introduce it than some whose
farming is all done at the writing desk.
We would here remind our old subscrib-
ers, and inform our new ones, that they can
not expect to succeed, in common kinds Of
soil, without preparing quantities of COM
post manure to spread on the furrow In
rich ground the seed will sometimes take
well, and the grass will live through the win
ter. But you will not be so safe as with
good top dressing, spread at the time ofsow-
ing your seed.
1t is important to have good plough. and
to hold it well il you would succeed in SOW
ing on the green sward furrow. After
ploughng roll the land well next apply
your compost, not less than four cords to the
acre; then harrow lengthwise, with the fur
row; then diagonalIy; harrow well. but you
will not need heavy harrow sixteen sharp
teeth, projecting six inches through the
beams Ia square harrow mind yon) and
drawn by single horse, will do the work Of
narrowing.
When this is done to your mind, SOW your
grass seed, herd-grass, and red-top one peck
of herds grass and three or four of the other.
If the seed is good, one peck is better than
two, for you never wish 10 bind out the soil
at once let the grass thicken afterwards,
and sow little every spring rather than
make so thick a mat or carpet that none of
il can rise foot high.
To bury your seed take brush harrow.
Have piece of joist or 10 feet long, with
8 holes in it made with two-inch auger.-
This will last you many years, and If you
have birches you will make first rate brush
in one hour. With this your horse will
harrow an acre in half an hour. lfany sods
are seen loose on the surface you can readi.
ly take a hand rake or horse-rake and run
them into the dead burrows or into any cavt
ties that you find handy. After this you car
roll the land again if you have time. i
pays well TO lay your ground so smooth'
that your scythe may run close aud you
rakes Of all kinds run sleek and easy. Roll
ing again at this time will aid the vegetation
of the seed.
To Cook Tomatoes.--He that does no
love tomatoes is an object Of pity. Every ar
OF cooking should be employed To inveige III
appetite Of every man to love a vegetable s
wholesome.
Peel dozen ripe tomatoes and fry them in
little sweet butter (which nine Ho0siers out {
ten will understand 10 mean a lutte clean lard
together with Two or three sliced green pepper,
sprinkle on little salt; and finally slice up q
onion or two, and let The whole cook thorough
~. This is the Spanish method of preparin
them.
Another method, which from long exper
ence we know will wear well, is as follows
The directions are for mess of tnmatoes
mounting % about three pints when cooked:
Begin by parboiling two onions. Viii
this is doing peel the tomatoes, which is east
done after hot water has been poured ovi
them; cut them up and add the onions, also
teacupful and half of bread crumbled fine,
tablespoonful Of salt, heaping teaspoonfnl
black pepper, lump of butter of the size nf
fsasi f..l