Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1864-11-03
AUTUMN PLoUGHING.-Farmers, we commend
60. =. AIor.h ILL ,rn,, cor, this Anturnn -

] mere are Seyeru fedSohS Why tHis sfouiu &c
done. We have had great drouth, and that
| being followed - warm rains, has and will
/ produce an unusually large growth of herb
| age, Which viii enrich the land if ploughed
under while green. IF suffered to- ripen its
seeds, it will exhaust the soil, and seed it for
| a great crop of weeds next year. When you
| plough, do 1t as though you meant something.
| Let 1t be ten inches deep at least, and then
| you will get the benefit of frost, the great
rehner OF hard earth. If you really cannot
| SOW winter grain upon the land that you do
plough, let it lay naked. But we assure you
that 1t would more than pay you for seeding
| land that you intend to plant with corn next
| spring, to put IN rye which YOU viii turn lin- :
| der when foot high, making a great manure
| crop.-lt is also important to plough every
| day that it is possible to do so, before frost
stops you, because you do not know how short
of time and how costly labor will affect YOU
next spring, and it is your duty to prepare
for it now. One farmer says of his opera--
tions this year of dear labor and drouth: as
Last season ploughoi in the fall for all
my spring crops. This season, when ready to /,
plant corn and potatoes, l narrowed the
ground thoroughly and then rolled it. AT
this time | have as good field of corn as
any one would wish to see, and the best |
have ever had" s--az=aas.razezs-za-azas-s-
Better probably than he would have had if
he had waited till spring to plough the ground
by more than enough to pay four times tire
expense of ploughing That certainly was
our experience in piece of oats. The best
piece of oats that we ever grew, was upon
ground deeply ploughed in autumn, MANFRED
IN spring, and ploughed with subsoil plough
as deep as it would run; then narrowed to
stir the surface and mix the manure; then
nypn Zl,Nl, Xl.>"l1l 3 j
ploughed in and surface dragged smooth with
bush. We asktarmers to to try this course
the present Autumn.-N Y. Tribune.
INDIAN MEAL AND Com BREAD.-A bushel
OF corn, says the Michigan Farmer, contains
more nutriment than bushel of wheat; but
corn meal should not be ground fine, as it
Will not keep sweet. There is no grain that
can be put to so many good uses and served
up in so many different ways as corr. and
corn meal. First we have the green corn,
roasting ears and soup in the early, and the
dried corn soup, and hominy, the balance of
the year. These dishes every good house
keeper knows how to prepare, being the most
simple III the culinary art. And then by
grinding it into meal, what visions of delici-
Gus eating float before the eyes. First we
have the corn cake made of meal and water,
and little salt, if you are too poor to use
eggs and milk, mixed into dough, and
baked on a griddle. Then corn bread or poa1e,
which can only be made properly by about
one housekeeper in ten. Then mash and
milk, and fried mash. We have never seen
the individual that did not like one or the
other. Many fail in making good mush by
not boiling it enough When it is merely
scalded it has raw taste. Then there is a
very good corn meal pudEng, made by stirring
the meal into scalded skim milk till it is as
thick as Cruel, and when cool, add ginger,
cinnamon nutmeg, salt, and sweetening to
suit the taste, and a little fine cut suet, and
some raisins or dried peaches and fine cut
apple. 1t should bake an hour or more, &C
cording to size. This is a good pudding.
And thensee into how many dishes corn be-
comes palatable and favorite mixture. 1t
is the cheapest and most wholesome food that
man can live on, and should be on the table
of both rich and poor more frequently than
it now is, in some of its many forms.
FACTS FOR HoUsEKEEPERs.-Th yeast pre-
pared by the Hungarians will keep whole
year. During the summer season they boil
quantity of wheaton bran and hops iii water;
the decoction is not long in fermenting, and
when this has taken place, they throw in
sufficient portion of bran to form the whole
into thick paste, which they work into balls
that are atterWard dried by slow heat
When wanted for use they are broken, and
boiling water is poured upon them; having
stood a proper time, the fluid is decanted,
and in fit state for leavening bread. .....
Pickles already made can be preserved by
putting in a few roots of horse-radish. If
the vinegar is pure and clear, they may be
kept for months without scumming over. b u
A tablespoonful of flour to each squash
and pump "A pie is equal in value to one
egg.
Paper, torn up in small inch bits, makes a
good bed as substitute for hair or feathers.
Put some juice of the frost grape into
your old cider, if you would make vinegar
come.
Give your hens with their food at the rate
of teaspoonful of cayenne pepper every
other day to dozen fowls. 1t makes them
lay finely.