The democrat. [volume] (Weston, W. Va.) 1868-1874, 1871-07-31
Farm, Garden and Household i.

uBHNlHl supper Nlhl' AuOOSc u hlllH VI
veil with about three pounds ofmeat on
it. Boil it in as small a quantity of water
us you well can, so that when done there
shall he nearly one quart left. It'sbould
be boiled the day before it is wanted, so
that itmay meperfectly cold. When
the meat seems entirely done, take it
out, laying ii away from the mir, but not
wrapping TINA cloth save all tho liquor
in separate dish. Tho next day cut the
mcat of, make it very fine, but not
quite SO fine rs minco.meat about half
nm hour before you wish to send it to
table put it over the fire in covered
stcw-pan with the liquor; have ready
about half pint OF drawn butter thot),
and eight or ten hard-boiled eggs re.
move the shells; save out two; mince
the rest, and add to the meat, etc. Take
of the fre'at once, season With salt, Cay
onne pepper, nnd small quantity Of
black pepper, and il desired n very little
wine. Cut in slices the two eggs, and,
after the meat Inns been placodin the dish
for table, garnish with them. 1t should
be sent hot to table. a.l
How TO MAKE CuRRANr WNE.--A
writer in the Germantown Telegraph says
that the currnnts should be fully ripe
when picked; put them it large tub, in
which they should remain day or two,
then crush them with tho hnnds, unless
yOu have small patent wine.press, in
which they should not be pressed too
much, or tho stems will lie bruised and
impnrt disageeable taste to the juice.
II the hands arc used, put tho crushed
fruit, after the juice Inns been poured of,
in cloth or sack, md press ont the re-
manning juice. Put the juice back into
the tub nfter 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 demijnln, keg or
burrel-any size To suit tho quantity
made, nsd to each quart OF juice add
three peunds Of the best yciioB sugarand
soft water sufficient to make Il gallon.
Thus tn quarts ofjuice md thirty pounds
Of sugar will give you ten gallons Of vine,
and so on in proportion, Those who do
not like sweet wine eau reduce the guam
tity Of sugar to two and half; or who
wish it very sweet, raise il to three and u
half pounds per gallon, ..s...ar..
FISH AS MANURE. DR.. J. Y. c. Smith
said in the Farmers Club, fish was very
good manure for worn.out lands. Their
use for this purposewOs suggested to the
Puntans by Squauto, IN Indian, WHO
told them that the way the natives man-
aged to raise corn was by putting three
herriugs into each hill. The Doctor also
remarked that the great value OF the
overlooking of the Milo was the fact that
the deposit it left on the land was com.
posed OF millions OF infusorial animals.
This fortili2iug material, so rich in ami
mnl 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
cd in the muscles, aud the phos-
pilates in the bones MS the bodies decay.
Mr.. Bruen told how n friend OF his
bought n farm Of poor lind for 1000.
This farm was MANFRED with Moss
Bunkers, spread NIL over thicltly, ind
ploughed under, after which n 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.. Growellsaid that where Moss
Bunkcr5 were used continually, the land
becomes sour after the third year, md
will not produce crop. The same re-
suit is noticed with fish grano.
HARvEsrEo HAY EAmY.-NIr. II. L.
Reade read tho following paper on the
importance OF harvesting hay carly, in
the Farmers Club: "ln 1869, the hay
crop in the United States amounted to
1921, l2S tons worth ut least Sl9l,-
291, $50. Eleven years have increased
this by Mt least one-third, so that tho
crop in 1870 was atlcast3O, 900, 900 tons,
worth $500 100000. Making low es-
innate one.sixteenth OF the value Of
this crop is lost by late cutting, And
y1t the practice so costly is surprisingly
common. Were argument necessary to
convince farmers of their mistake and
loss, attention might he called to that
wonderful and most suggestive provision
OF providence that in almost il not all
sections of the world where cattle de-
pond upon wild grass for winter as well
ms 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 aud 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 ut the end
than ut the beginning. II the grass
reached completeness in its growth aud
seeding before being dried, cattle eating
il would die Of starvation nther than
thrive. Science MS well rs observation
demonstrates the necessity os an carly
hay harvest. Grass is the natural food
Of animals, md before the plant reaches
its maturity il contains NIL The elements
needed to make perfect nliment in the
best possible combination aud in tho
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 II, therefore, farmers would Sc
cure the best and most valuable hny crop,
grass should he cut while the seed.vessels
IRE forming, md never after they nre
formed. Haying therefore, should be
commenced, on mn average, ten days
earlier than is. There may be little
loss at the beginning in the bulk, posi-.
bly, in the weight, in consequence OF the
immnturity Of the crop; but the loss
would he none at the end, " the change