The examiner. [volume] (Louisville, Ky.) 1847-1849, 1847-12-18
AGRICULTURAL.

Coon FAkMISG.-Hsre is the secret of EoOd
farming. You cannot take from the land more
than you restore to il, some shape or other,
without running II, and 50 destroying your
capital Different soils may require different
modes Of treatment and cropping, bot in svsry
variety of soil these are the golden rules
to attend to Drain until yeu find that the wa
ter that falls from heaven does not stagnsts in
the soil, but runs through il and of II freely
Turn up and Till the land until your foot sinks
into loose powdery loan, that the sun and ar
readily passes through. Let now eed occupy the
place where a useful plant could possibly grew
Collect every particle of manure that you can,
whether liquid or solid Let nothing on the
farm 90 to waste. Put in your crops In that
course which experience has shown to leaG to
success in their growth, and to enlistment
and not an impOverishment Of the land Give
every plant room to spread its ROOFS in sol and
leaves in the air
FETTENISG PoULTRY.-Soms shut up their
poultry in a close, dark place, and stuff them
with dough made from Indian corn. Others
give them a larger prison and feed them with
grains, and dough mixed with milk. Others LET
them run wherever they please, taking care to
feed them well three times a day. This MODS
will not fat them so fast as the close con6nsmeat
method, but TO our mind II appears TO be the
best mode. IL is more healthy and cOngenial 10
the fowl, and the flesh will be likely to Be more
healthy.
A writer in the /" farmers Library +" recon-
mends this mode for fattsning turkeys He
feeds them literally in the morning, again at
noon, with grain At night, before rOOsting,
they should he fed with oat meal and SKIN
milk
The best and latest turkeys that we ever
raised, were allowed to run at large, and were
fed with the hogs. with svill, made Of SAi
and pea meal boiled up with potatoes, pump
kins, &c.
Cutting SuoNs.-Scions may be cut from the
period when the leaves fall in autumn, until the
circulation commences and the leaf buds swell
in the spring. IL is frequently the case mat
the winter affords favorable opportunities for
collecting choice scions. When this is the cass,
they should be carefully secured from the air.
by placing them in some situation where they
will be kept uniformly moist and cool. Some
times farmers undertake journeys, and perform
excursions through regions celebrated for the e1-
cellence and rarity Of their fruit, and thus have
an opportunity Of greatly snlarging their var's-
ties, or Of adding new and valuable specimens
which could not be otherwise conveniently CO.
tanned. Fruit missing Is a lucrative branch OF
industry, and has claims to far more stteaiiea
than il has yet receiysd--Msins CuItissfOr.
CUrrINs or TREEs.-Trees had better Be cut
quite close to the ground, whether the lot is In
tended to grow up again, or TO be cleared.
When there Is great depth Of snow on the
ground, II Is difficult to cut trees closely TO the
ground, and we often see the stumPs from tive
10 three feet high; but we think sufficient care
Is not generally taken TO cut low. The best Of
the wood or timber Is generally next to the
i ground If the land is to be cleared, the Piough
and harrow can be made to work nearer the
stumps if they are cut close to the ground; ana
If the lot Is intended to grow up, the suckers or
sprouts often come out on the sides or near the
top, and the winds often break them OF, or the
stumPs rot and they perish. These remarks OF
course apply only TO hardwood trees; resinog'
ones never start from the stumP.-AIbsny Csl-
tiuafer.
How TO MAKE RUsxs.-Take eggs well
beaten new milk 4 pint; melted butter "a
ID; yeast 4 pint, sugar or; andibeat the
whole well together, with much -four grsea-
ally added a. win make very light paste
Let IL rise before the IRE for half an hour; then
add little more -four; form the mass int'
small hattened ioaves or cakes i've or six inches
wide, and bake moderately. When cold, ea'
them into slices the size Of rusks, and put them
. into the even again TO brown . little. lhh
makes q sics tsa-caks when hot; ana when
, seasoned with csrsway-sssd, Il d gsed to ~
Icsld.-Aasvjess Agyisslfsysa.