The weekly Panola star. [volume] (Panola, Miss.) 1857-1881, 1870-07-09

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At late meeting of the Little Falls,
N. y, Farmers Club, Judge Grave, ~
Herkimer. stated that he solled y horse
from early 10 July until the grasi ceased
IN grow In the fall, from me eighth Of an
acre Of land. The land was In good con
dltiOn and was seeded 10 orchard grass,
Each morning while the dew was on he
cut enough 10 last till the next morning
Besides the grass, he fed but n peck OF
oats a day.
Those who live where
fresh lemons cannot be obtained whenever
wanted, will find a very nice substitute for
lemonade can be made by dlssolving a
small portion Of citric acid In water, fla.
vored with good essence Of lemon, and
sweetened 10 taste. A quarter off pound
will make gallons Of lemonade, and Is
much preferable 10 tartaric acid, being
made from lemons themselves. II will
also take the place Of lemon juice in max
ing lemon pies.
"A very excellent mode Of causing fish
to perfectly retain its freshness for q con
siderable time during the hottest weather
and very long carriage consists In making,
with bread crumbs and a sufficient amount
of strong spirits of wine, a paste of mod.
crate conscience, filing the mouth and
gills Of th~-fsh with 1t, then wrapping
the whole In fresh %nettles, and placing
outside an envelope of straw. Fish
treated in this way have been carried very
great distances during the hottest part O
summer, in France.
Preserving Currants and Berries
Press and strain the juice out of a quantity
Of currants. Then take, say, eight pound
of fresh, stemmed fruit, and put with 1t
quart Of this Juice and ten pounds 0
sugar. "a pound Or two of raisins i'm
proves the flavor.) Cook the whole well
boiling 1t half an hour or so. Then bottle
This is a pleasant sweatmeat. When de
sired for eating with meats, some add
little vinegar and spices with the sugar
Strawberries, Blackberries and Raspbel
ries. Pick clean, put in a porcelain line
vessel with one.fourth to one-half tn
weight of white sugar, and a few spoor
fuls Of water, just enough at the bottom I
prevent burning, az these fruits furnis
juice enough. Heat slowly for q fe'
minutes, and as 800 as the sugar is di
solved, raise to a boiling heat, and dl
carefully into the warm bottle 80 as not
break the fruit. Keep In a cellar or 9th,
pantry not subject to much heat.-Amer
, can Agriculturist.
, The Michigan Farmer. Detroit, h
!. this about top dressing "Here is a far
that a few years ago would hardly raj
food enough on five acres to keep a sins
head Of neat stock. BY means OF I'll
a draining and top-dressing, the heavit
crops ofclover and grass are now bel
. raised, and a field of clover that had be
sown last year promised a crop IL
would yield at the rate of two and q h
Ia tons to three tons per acre from I
|, first cutting. II was a solid mass of vel
II tation that a o could hardly find
way into. The manure on this farm
soaked at all seasons when wanted vi
the liquid manure from the yards a
ii barns, and this is applied as a top'dressi
r to the grass fields.
a Raising Buckwheat- "A correspor
rs ent of the Germantown Telegraph, at
" recommending that the ground for but
" wheat be twice plowed, with a suficit
Of interval between the blowing toallow I
ID sod to rot, says a great diversity of op
to ion exists about the amount of seed
n sow per acre, some sowing but one,h
IN bushel, while others SOW one bushel !
70 acre. We regard a medium course
Of safest, and usually SOW about three pee
ls but would prefer too little rather than
Of much seed. As q general rule, the la
ne buckwheat is sown the greater the vie
81 provides it escapes the early fall fro'
Id We usually SOW about the 10th of Ju
is In favorable seasons, with good cult
a ton, the usual yield with us is about thi
&c bushels per acre, though many obt
ta mnoh lnao