Spirit of the age. [volume] (Woodstock, Vt.) 1845-1913, 1871-07-27
Farm, Garden and Household.

as you well can, so that when done there
shall be nearly one quart left. 1t should
be boiled the day before it is wanted so
that it may become perfectly cold. When
the meat seems entirely done, take it
out, laying it away from the air, but not
wrapping it in cloth ; save all the liquor
in separate dish. The next day cut the
meat off, make it very fine, but not
quite 50 fine as mince-meat; about half
IN hour before you wish to send it to
table put it over the fire in covered
stew-pan with the liquor have ready
about half pint Of drawn butter (hot),
and eight or ten hard-boiled eggs re-
move the shells; save out two; mince
the rest, and add to the meat, etc. Take
off the fire al once, season with salt, Cay
enne pepper, and small quantity of
black pepper, and if desired very little
wine. Cut in slices the two eggs, and
after the meat has been placed in the dish
for table, garni h with them. 1t should
be sent hot to table.
How TO MAKE CuRRANr WTNG.-A
writer in the Germantown Telegraph says
that the currants should be fully ripe
when picked; put them it large tub, in
which tLey should remain day or two,
then crush them with the hands, unless
you have small patent wine-press, in
which they should not be pressed too
much, or the stems will lie bruised and
impalt disa9reeable taste to the juice.
If the hands are used, put the crushed
fruit, after the Juice has been poured of,
in cloth or sack, and press out the re-
maining Juice. Put the juice back into
the tub after cleansing it, where it should
remain about three days, until the first
stage of fermentation is over, and remov-
ing once or twice day the scum CO.
piously arising to the top. Then put the
juice in vessel--a demijohn, keg or
ba1el--any size to suit the quantity
made, ard to each quart of juice add
three pounds of the best yeliow sugar and
soft water sufficient to make Il gollon.
Thus ten quarts of juice and thirty pounds
OF sugar will give you ten gallons of wine,
and so on III proportion. Those who do
not like sweet wine can reduce the guam
tity of sugar to two and a half or who
wish it very sweet, raise it to three and q
half pounds per gallon.
FISH AS MANURE. DIR. J. V. C. Smith
said in the Farmers Club, fish was very
good manure for WORKOUT lands. Their
use for this purpose was suggested to the
Puritans by Squanto, an Indian, who
told them that the way the natives man
aged to raise corn was by putting three
herrings into each hill The Doctor also
remarked that the great value Of the
overlooking Of the Nile was the fact that
the deposit it left ON the land was COM
posed of millions of infusorial animals.
This fertilizing material, SO rich in ami
NAL matter, had made Egypt the granary
of the old world. He also alluded to
the custom of burying dead animals
near trees, so that they may derive the
benefit of the fcrtilizing matter contain
ed in the muscles, and the phos-
pilates in the bones as the bodies decay.
Mr.. Bruen told how friend of his
bought farm of poor land for $4,000.
This farm was MANFRED with Moss
Bunkers, spread all over thickly, and
ploughed under, after which crop of
wheat was sowed. The proceeds were
forty bushels to the acre on seventy acres,
which he sold for $3.50 bushel, and
thus paid for the place twice over with
the first crop, and it was the fish that
did it. DR.. Growell said that where Moss
Bunkers were used continually, the land
becomes sour after the third year, and
will not produce o crop. The same re-
suit is noticed with fish guano.
HARVESTING HAY EARLY. MIR. II, L.
Reade read the following paper on the
importance of harvesting hay early, III
the Farmers Club: "In 1863, the hay
crop in the United States amounted to
1921, 128 tons, worth at least S19l,-
POI, 280. Eleven years have increased
this by at least one-third, 50 that the
crop in 1870 was Mt least30, 000 900 tons,
worth $500 100000. Making low es-
innate one-sixteenth of the value Of
this crop is lost by late cutting. And
yet the practice so costly is surprisingly
common. Were argument necessary to
convince farmers Of their mistake and
loss, attention might be called to that
wonderful and most suggestive provision
of providence that in almost if not all
sections OF the world where cattle de-
pend upon wild grass for winter as well
as summer food, sudden and great heat
and correspondingly dry atmosphere
combine to change the grass into what
civilization calls hay while in the full
ness of its growth and always before its
maturity and thus it is that when
for months not green thing is eaten
by the herds or rowing animals, they are
found to be in better flesh at the end
than at the beginning. Ii the grass
reached completeness in its growth and
seeding before being dried, cattle eating
it would die of starvation rather than
thrive. Science as we'll as observation
demonstrates the necessity OF an early
hay harvest Grass is the natural food
of animals, and before the plant reaches
its maturity it contains all the elements
needed to make perfect aliment in the
best possible combination and in the
best possible proportion. Afterwards,
the nature OF the plant changes, and
reproduction, not force-if we may put
it in this phrase becomes the ultimate
object. If, therefore, farmers would Sc
cure the best and most valuable hay crop,
grass should be cut while the seed-vessels
are forming, and never after they are
formed. Haying therefore, should be
commenced, on an average, ten days
earlier than it is. There may be little
loss at the beginning in the bulk, posi-.
bly, in the weight, in consequence of the
immaturity of the crop; but the loss
would be none ct the end, Ky the change
in the nature of the plant from juicy,
sacoharine combination into something
that acts simply as stiff, horny holder
for the vessels containing the matured
seed"