The examiner. [volume] (Louisville, Ky.) 1847-1849, 1847-10-30
AGRICULTURAL.

KEEPING FARM ACcoUNrs-Let any farmer
mako the experiment, and ne will FIND il Is in
teresting as IL is useful. TO know from year to
year tho actual produce OF his farm. Let eyery
thing. therefore, which can, be measured ana
weighed; and let that which cannot be brought
to an exact standard, be estimated as if he him
self were about to sell or purchase il. Let him
likewise, as near as possible, measure the ground
which he plants, the quantity Of seed which hs
uses, and the manner in which he applies The
labor Of doing this is nothing compared with
the satisfaction of having done it. and the bens-
fits which must arise from it, Conjecture, in
these cases, is perfectly wild and uncertain.
varying often with different individuals almost
a hundred per cent. Exactness enables nan
to form conclusions, which NAV most essen
italy, and in inHumerable ways, avail to hi,
advantage. IL is thar alone which can give sny
value TO his experience. IL is that which vii
make his experience the sure basis of improve
ment; il will put il in his power 10 give safe
counsel to his friends, and il is the only ground
on which he can securely place confidence MIN
self.-NorristorR Herald.
From the Boston Cultivate.
To MAKE GOOD Butter N WIyTEE-Ws
often hear the complaint that winter butter IS
poor. Ours was 50 for several seasons. hwH
sometimes bitter; while butter made from the
same kind of milk in the warm season was
good. | devised many plans for imp rovemsni,
such as throwing in salt, warm milk, scaieias
cream, &c.; bat TO 10 purpose. At length !
scalded my milk when brought from the COW,
afterwards, setting il in either cold or VAIN
place most convenient. | mean communi-
Gated sufficient heat to NV milk 10 destroy the
effect which frosty feed in autumn or dry feed
in winter had upon it, Since which time We
have made with fifteen minutes churning'
purer, sweeter and more yellow butter than We
ever made in summer--and sometimes from ifo-
zen cream gradually warmed. And were II not
that the increase Of manufactures, the pursuit
Of fashion, and other causes combinsd, render
helping hands in the dairy room, nowadays
very scarce, | should be- at the trouble of scad-
ing my milk before setting it, during the sum
mer, well as the winter. for surely, butter
made in this wsy possesses delicious richness
and dryness which cannot be found in any
other. A HoUsE-kEKPEs
SUPERIOR NODE OF CURS0 Hixs.--Agreeab.y
to your request, send You the process Of Gu
ring the hams sent you in March, which re-
Gently called forth the admiration of the AMER
can Agricultural Association, and the Farmers
Club at New York.
made pickle of two quarts of salt, to which
| added one ounce OF summer savory, one
ounce sweet marjorem, one ounce allsPice, hall
ounce .altpetre, and one pound brown sugar; /
boiled the whole together, and applied the mix
turc, Boiling hot, 10 one hundred POunds OIL
ham, and kept in the pickle three or four
weeks.
Ny process Of smoking was not the most eI-
| pensive, but may not be the less available on
that account. / smoked the hams in seed
cask, with one head in, with a small hole for the
smoke to come out; hung my hams 10 the
head. and used about peck Of mahogany saw
dust for fuel. smoked them but one week
Err. paper.
| PIcxLEs.-A correspondent Of the New Eng
land Farmer gives an easy and eficacious meiho0
Of picking cucumbers, which no learned ron
an old sea captain in the West Indies The 70
eipe is simple, and the superiority of the pickles
cured by its directions has been tested by many
years experience. They are effected BY neithe'
age or climate. The following is the recipe;
ITO each hundred Of cucumbers pu; Pin
Of salt, and pour in boiling water sufficient %
cover the whole. Cover them tight to Preyen
the steam from escaping, and in this conoiuon
let them stand twenty-four hours They arr
then TO Be- taken out, and after being wiped per
fecty dry, care being taken that the skin Is no
broken, placed in the Jar in which they are 10 y
kept. Boiling vinegar III spice is TO be USED, !
should be boiled with the vinegar is then 70 .
put on them. the jar closed tight, ami in iof'
night delicious hard pickles are produeed'
the day they were upon the vines"
PRESERVED PIrPIxs-Pare and core some .
the finest; put them in your preserving Ae,uo
with some lemon peel and all the psirings, add
very little water, cover closely, boil till ten os,
taking care that they do not burn; take oGi W
apples, spreading theuAon large dish TO COO,
: pour the liquor into a bag and strain II; Pa.
in your kettle with pound Of loaf sugaT 70
pint Of juice, adding lemon juice to the 'as'e
boil them slowly half an hour, or till they az
quite soft and clear; put them with the nq.v
into your Jar, and when quite cool, tie Ine'li y
with clarified, OF with brandy paper. Ihey -
not intended for long keeping. Hard pear m.i
be done in the same way, either whole OF hA'''
: f1avoring them to the taste.
SoRE THRoAr.-The following pource :
throat distemper has been much approve.
England: "The pulp Of roasted apple MI IL;
with an ounce Of tobacco, the whole we' W
spirits Of wine, or any other high spirits sp.,
on linen cloth, and bound upon the tnf'''
any period Of the disorder"
o. REcIyE.--Taks pint Of pulveriled enaly' !
and pat IL into . bag. then put II into q par, y,
new cider, and the cider will never fermsnsS
never eentain any intoxicating qualify ~
! nov moro Pslitahls the longer u q kept,