Prescott journal. [volume] (Prescott, Wis.) 1861-1871, 1864-11-05
AUTUMN PLoueHrSe.-Farmers, we commend

YOU TO plough III YOU. Can tliS "a
There are several reasons why this should be
done. We have had great drouth, and that
being followed by warm rains, has andawill
produce an unusually large growth of herb
age. which will enrich the land if ploughed
under whilergree 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 it as though you meant thing.
Let it be ten inches deep at least, and then
YOU sill get the benefit of frost, the great
refiner of hard earth. IF you really cannot
sow winter grain upon the land that you-do
plough. let it Law naked. But we assure you
that it would more than pay you for seeding
land that you intend 20 plant with corn next
spring, to put in rye which you viii turn un-
der when foot high, making great manure
crop.-It is also important to plough every
day that it is possible to do 50, before frost
stops You, because you do not know now snort
of time and how costly labor viii 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:
"Last season I ploughed in the fall for all
my spring crops: This season, when ready to
plant corn and potatoes, 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 L
have ever had" .-.f-.
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 the
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
sowed four bushels to the acre, and the seed
ploughed in and surface dragged smooth with
a bush. We ask farmers to to try this course
the present Autumn.-N Y. Iftbene.
INDIAN MEAL AND Corn BREAD.-A bushel
of corn, says the Michigan Farmer, contains
more nutriment than a 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 eorrl 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 in 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 a little salt, if you are too poor to use
eggs and milk, mixed into dough, and
baked on a griddle. Then corn bread or pO',e,
which can only be made properly by about
one housekeeper in ten. Then na,tsh and
milk, and fried m,tsh. 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
very good corn meal pudding, made by stirring
the meal into sealded skim milk till it is as
thick as Cruel, and when cool, add ginger,
cinnamon, nutmeg, salt, and sweetening TO
suit the taste, and little fine cut suet, and
some raisins or dried peaches and fine cut
apple. 1t should bake an hour or more, ac-
cOrding to size. This is a good pudding.
And then see 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. The yeast pre-
pared by the Hungarians will keep whole
year. During the summer season they boil
quantity of wheaton bran and hops in water;
the decOction is not long in fermentlng, 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 afterward 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.
A tablespoonful of -four to each squash
and pumpkin pie is equal in value to one
egg.
Paper, torn up in small inch bits, makes
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 a teaspoonful of cayenne pepper every
other day to dozen fowls. 1t makes them
lay finely.