Nebraska advertiser., 1869-01-21
Clippinasand JOttinqsA Agricultural.

The new fabric plant OF the South,
Ramie, hasa fibre as long and as strong
as flax, it is as white and as fine as
cotton, and as glossy as silk while it
needs less cultivation than-eitheEs and
bears three crops a year. 1t is not in
.iured by insects, and it sells for double
the price Of cotton.
Bad Oders from a style or stable
offend the nOstrils and impOverish a
farm. The richest manures are those
that have been 50, treated as to remit
little or no-smeH. Dried peat is the
best deOdOrizer. Manure that has Civ
en- of the most of its stencil is like
cider that has stood all day in an open
pitcher.
The owner Of a model farm near
West Chester, Pa, killed out the Can
ada thistle by digging dOwnwith ahoe
and cutting Off the roots several Inch
es below the surface. After being set
back in this way two or three times,
the root loses all enterprise and dies.
Glover plOwed in has three effects.
It gives vegetable mold. The roots
bring to the soil plantfOOd out of the
sHbsOiE and the acid produced when
the decay is going on aids in dissoIv-
ing the mineral parts of the soil. In
granite lands this last is of as much
Importance as either Of the others.
1t is said that of the nineteen mil
lion acres Of land in the State Of South
Carelina, only one-fourth is under
cultivation. The remainder some
Ia ,500,000, is mainlyAm primeval for
est. Fully half of the 1850, 600 now
under quasi cultivation is for sale,
some Of it even so low as 81 per acre,
and ranging from that up to $50.
"A new process for preserving meat
has recently eupate8te in England.
1t is claimed that meat may be kept
perfectly safe in any temperature after
having been prepared by soaking it in
a solution Of the following ingredi-
ents: One pint of common salt dis
solved in four gallons of clear cold
water, and a half gallon of the bi-sul-
phide Of calcium solution. 1t is,said
that experiments show that meats so
prepared will keep for twelve days in
a temperature of from so to IIO0, and
preserve their odor and flavor. BY
repeating the process, meats may be
indefinitely preserved. A little solu,
ton of gelaJine, or white of an egg.
may be added to the mixture if it is
desired to keep the meats an unusual
~ long time.
s -4he~f0lOwing recipe for mince
pies is recommended, after using it
for many years: Boil a fresh beef
tongue tender, 1et il get cold, then
chiPt fine with one pound of suet,
one half-peck of apples, two pounds
of c%urrants, picked and washed very
carefully; One pound of citron sliced,
half an ounceOf powdered cloves, all
spice, cinnamon, and ginger; three
pints of sweet cider, n pint of Ma
deira wine, half pintof brandy, with.
enough sugar to sweeten to your taste.
This will make a large jar full ofmince.
meat ready for pies. {
B. F. Haines, WayIand, Michi-
gan, writes: II am boiling pumpkins
for my hogs and some of my neigh
bors say they are nearly worthless
unless the seeds are taken out. What
do you think" That they are not
NEARLY worthless" if well cooked, as
that process diminishes or nearly re-
moves the bad effect of the seed. It
is common experience that pumpkins
fed literally b stock In a raw state,
causes animals to urinate freely, but
also fattens them.