Dodgeville chronicle. [volume] (Dodgeville, Wis.) 1862-current, 1866-07-12

GlGO d SySbCul VI dOIuGlOA cHO OIOSO VI
each days labor. Some times he may be so
exhausted as to render this anything but an
inviting performance; yet by its omission
he loses much of the refreshment which the
hours of repose are designed to impart.
Cleanliness of person is essential to sound
and refreshing slumber, hence the labor of
keeping ones person clean. is amply repaid
by the elasticity which follows from nightly
additions, before retiring to rest These
are especially requisite during the haying
ami harvesting season when profuse perspi-
ration is certain concomitant Of hard and
protrs cted labor. Keep clean and sleep
sound.y-go to bed unwashed and rise in
the morning unrefreshed, with a feeling of
lassitude which the exertions Of the day
will hardly be able to remove.
No GRAPES IN FEVER AND AGUE DISTRICTS.
in that chapter of George Husmann's ex-
cellent work g On the Cultivation of the
Native Grape" where he treats Of the soil
and location for vineyards, he states that
g he was much struck by the force of a re-
mark made by medical friend last sum-
mer. when in consequence of the continual
rains the ague was very prevalent" 1t was
this: Wherever you find the ague an
habitnal guest with the inhabitants you
need not look for healthy grape vines"
When we recall the fact that the same kind
of weather that produces the rust on wheat
almost invariably in newly settled aections,
brings with it the fever and ague, and that
an unusual excess, or that peculiar wet and
hot weather last August and early Septem-
Der, ruined nearly one half of all our Della
wares in this State and badly widowed the
leaf of all our native vines, with, perhaps,
the exception of the Concord, Northern
Muscadine, and Blood's Black, we shall see
there is much pertinency in the remark.
FACTS WORTH REM -" Cosmo''
in the Philadelphia Saturday Euening Post,
gives the following facts worth remember
ing:
That an offensive war against weeds is
five times less expensive than defensive
one.
That good fences always pay better than
lawsuits with neighbors.
That hay is a great deal cheaper made in
the summer than purchased in winter.
That horse which lays his ears back and
looks lightning when any one approaches
him. is vicious. Don't buy him.
That scrimping the feed of fattening hogs
is waste of grain.
That over-fed fowls won't lay eggs.
That educating children is money lent at a
hundred per cent
That one evening spent at home in study
is more profitable than ten in lounging about
country taverns.
That COWS should always be MIXED regu-
larry and clean
That it is the duty Of every man to take
some good, reliable, entertaining paper, and
pay for it regularly-of course.
MAKING PIoKLEs.-Different methods are
practiced in making pickles. The most
common one is to make a brine, and put the
cucumbers in it, and keep adding to the
quantity as you pick from the vines. You
may continue this process for weeks, till the
cask or barrel is full By adding salt to
the brine, you may keep the cucumbers
sound and good for months. These brined
cucumbers can, at your convenience be con-
verified into pickles, by taking larger or
smaller quantity of them, and putting them
into vinegar. In short time they will be
fit for use. AS you pick the cucumbers
from one day to another, you must see that
the brine is strong enough. a quart of
salt to gallon of water is in proper pro-
portion. But great trouble is experienced
with pickles in brine, from the formation of
thick scum ON the surface. To remove
this, put piece of cloth over the brine,
and board cover on this. When you add
fresh cucumbers to the barrel, carefully
lift up the cloth and the scum adhering TO it;
wash it and replace it. Repeat this opera
ton as often as necessary.
Another method for making pickles is, to
put the cucumbers in q barrel and sprinkle
freely with fine salt. The moisture within
dissolves the salt and thus strong brine is
formed. The fruit itself will shrivel, but
the plumpness will be restored as soon as it
is put into vinegar. When you have large
quantities of cucumbers, you may fill bar
rels with them, add half a peck of salt to
each, head them, and fill them with water
through the bungs, and then close the bung
holes tight. Pickles thus prepared, it il
said, keep in good condition for few
weeks, till sold, and the purchaser then
manages them in his own way.-E1ehange.