Prescott journal. [volume] (Prescott, Wis.) 1861-1871, 1866-07-14


Barley stacked loose gets into good |
condition more rapidly than when tied |
up. The sweating is more uniform,
and possibly the sample shade mel
lower. provided tle weather has been
favorable. Still the evidence is all in
favor of tying, practice that is stead
ily gaining ground, especially where
the reaping machine is employed
When barley is grown for meal, and
not for mailing, Tit may be cut with adj
vantage, at an earlier period. The
straw will be of better quality, and the
skin of the grain thinner.-London
Field. ,sl
9il sfao CULTURE OF PEANUTS.
Although information about peanuts
may not be the most practical in this cli-
mate, the following extract about their
culture is at least interesting: For many
years past the ground peanut has been a
most important element of commerce IN
the Cape Fear country, North Carolina,
the annual expectations to the northern
States and Canada considerably exceed
ing three hundred thousand bushels.
| A single planter in one of our eastern
counties obtained from it yearly in
come of six thousand dollars. He raised
| from fifty TO seventy five bushels to the
acre, and cultivated five acres to the
hand, which, at dollar q bushel-the
ordinary price, though dollar and
half was frequently resllzed-yielded an
! income of two hundred aud fifty to
three hundred dollars the hand. No
such results under the old system could
be obtained with staples on similar soils.
The cotton planters contented them
selves with a crop yielding from twelve
to fifteen dollars per acre, and it was
summing up on O large surface that
gave living result. The cultivation of
a crop is easy, and only the simplest
implements are required; ut first the
Iplow 10 break the land, and then SIM
ply the sweep and weeding-hOes. The
average crop, AZ We before stated, Is
from fifty to seventy five bushels to the
I acre, besides which there will be
enough left in the ground to fatten a
hundred pounds of pork. The vine.
when the peanut is removed, makes an
excellant forage for cattle, said to be
equal TO the best Northern hay. From
the nut is expressed valuable oil.
During the war just ended, this oil was
extensively used in our machine shops,
and its lubricatory properties are pro-
nounced by competent authority to be
superior to those of whale oil, for the
reason that it does not gum at all. One
| of the qualities of the oil is extensively
employed in the composition of medi-
cines; another is used for burning pur-
poses, and possesses the virtue of not
smoking; while third makes really
excellent salad condiment.
WASH FOR BODIES OF FRUIT TREES.
An ounce of copperas to 8 or 10 gal
Ions of water, forms good wash, and
| is advised for trial as preventative
against blight A pound OF bleachers'
soda and gallon of water forms n wash
that cleans off all insects, and leaves
the trees with fresh, young-looking
healthy bark. -HOrticuLturiSt.
RAISING POTATOES UNDER STRAW.
On recent trip in st. Clair county,
ILL.,, we saw hundreds of acres of laud
covered with straw. The ground had
been plowed and narrowed and marked
off, and potatoes dropped, and then the
whole surface covered about six inches
deep with straw. The potatoes have
| no 1ufGLbf abBGDbAOu I'LL ulSRlnR blluCy
| when two or three hundred bushels per
acre are obtained. The straw keeps
the weeds down, and the soil cool and
moist. The straw is raked away in
autumn, and there lie the potatoes
white and clean. The straw potatoes
bring the highest price in market
Rural World.
nj Trrryr T0,TIo Il,
are practiced in making pickles. The
most common one is to make brine,
and put the cucnmbers in it; and keep
adding to the quantity as you pick from
the vines. You may continue this pro-
cess 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 Gu
cumbers can, at your convenience, be
converted into pickles, by taking a
larger or smaller quantity of them, and
putting them into vinegar. In a short
time they will be fit for, use. AS you
pick the cucumbeTs from one day to
another, you must see that the brine is
strong enough. A quart of salt to
gallon of water is the proper proportion.
But greater trouble is often experienced
with pickles In brine, from the forma-
ton of thick scum on the surface. To
remove this, put piece of cloth over
the brine, and a 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 Ie-
place it. Repeat this process rs often
as necessary.
Another method for making pickles
is, TO put the cucumbers in barrel aud
sprinkle freely with fine salt. The
moisture within dissolves the salt and
thus strong brine isformed. The fruit
itself will shriveI, but the plumpness
will be restored as soon Us il is put into
vinegar. When you have large guam
titles of cncumbers, you may fill barrels
with them, add half 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 is said, keep in good condi-
ton few weeks, till sold, and the pur-
chaser then manages them in his own
way. Exchange. t.''
PRESERVE HARNESS. Ono quart of
neatsfoot oil, four ounces of beef tallow, |
and three tablespoonfuls of lampblack |
with four ounces of beeswax for sum-
mer use-is recommended as superior |
mixture for the purpose of oiling har-
ness.
College improvements. The business |
college under Mr.. Spencer's charge in
the Academy of Music building, is be-
ing newly furnished throughout in the |