The Ottawa free trader. [volume] (Ottawa, Ill.) 1843-1916, 1871-07-15

the ploWnan would with MS plOw In plOwlng
the corn. Now. the remedy is this Take a
pail Of water, and half gallon of salt, stir
WELL then with IA small broom or bunch Of
feathers sprinkle well row Of corn just
ahead of the bugs, taking care that the
ground between the hills of corn in said row
is we'll sprinkled with the brine. Three pals
Of the brine will reach quarter of mile If
properly put on, and will insure lt to stop
the bugs, if well done. Yours truly,
WM. T. TALBOT.
RICHLAND, H., June %. 1871.
THE POTATO BUG-A New RENEDY-An
agricultural friend called upon us yesterday
afternoon TO relate his experience for the ben
eft OF potato growers. He is man OF acute
observation, and evidently understands the
subject. His views, in short, are as follows
"1f the bugs, whether the Colorado or the
common potato bug, have fairly got a hold
upon the vines there Is but one remedv and
that is to destroy the vines, together with
the bugs and their hope of posterity. at one
fell swoOp. Cut of the vines level with, or
little below, the surface Of the earth rake up
the vines carefully and throw into pit, GOV.
ering with quick lime or ashes, or both and
If convenient throw on gallon or 50 Of sui
phuric acid, diluted in five times the quanti-
ty OF water. This will cook the bugs and
their eggs as well as make fertilizer for next
year. Within few weeks the vines will
spring up again, and-,he bug being destroy
ed or past breeding tmc--ii the season be Ia
vorable-- an average crop OF potatoes is prob
able. When the foliage OF the potato has
been wholly or partially destroyed by the
bugs the stems are poisoned, and should I've
cut away As soon rs possible 10 prevent the
communication of the poisonous virus 10 the
roots. II is very seldom that there Is any
second growth If the stems be allowed to
stand after the foliage has been DESTROYED,
and il there should Dc, the poison remains, TO
greater or less extent and the potatoes. If
any, will be small and unhealrhy-uniit for
food for man nor beast" This is. perhaps, "a
new view Of the subject. Wc advise our far
mer friends to investigate the matter and act
upon the foregoing suggestions, ii deemed
sound. There can be no loss in removing the
old stems when all agree that If lief, there is
no hope OF a CROP 05HD'bus Jo"rnai.
How TO SEE DowN WELI-1t is not
generally known. says the Lancaster Penn.
InteL'yencer, how easy matter it is 70 explore
the bottom OF IA well, cistern, or pond OF wa
ter by the use of common mirror. When
the sun is shining brightly. hold mirror SO
that the reflected rays of light will fall into
the water. a bright spot Will be seen at the
bottom, 50 light rs 10 show the smallest OBJ.
ject plainly. BY this means we have cxa,nin-
ed the bottoms OF wells fifty feet deep. when
half full of water. The smallest straw or
other object can be plainly seen from the sur.
face. In the same way one can examine the
bottom OF the ponds and rivers, II the waters
be somewhat ayitated by winds " rapid. II
well or cStern be under cover, or shaded bv
building SO tha. the sunlight will not tall
near the opening, it is only necessary 10 EN-
ploy two mirrors. using one to reflect the
light to the opening. and an, ,hcr to reflect it
down into the wat,i Light may bc thrown
fifty or - hundred yards t" The precise spot
desirable, and then downward. w. have
used the mirror with Success to reflect the
light around the house to IA shaded we'll. and
also ~ carry it from II south "indow through
two rooms and then into cistcrn under the
north side of the house. II at dozen refec-
tons Of light may be made though each mir
ror diminishes the brilliancy of the light.
Let any one not familiar with l.c method, try
the experiment. 1t will perhaps reveal u mass
OF sediment at the bottom of the well that
has been little thought of, but which NAV
have been II trightfu source of disease by its
decay in the water.
FRIED BREAD,-Put into common biscuit
pan, hcaping trnspo"niul Ut butter and let
1t met and spread over the pan then take
enough slices ut bread l.tnlr bread answers
rs well NJ any t" cover the bottom If the
pan, AMI make mixture to dip them in by
beating well with two eggs nnd pouring in
milk enough t" soak the bread season it
with n very little pepper and salt make the
bread quite moist; then lay it on the butter
and Try brown one siue and il too soft 10 turn
put them into the oven on the ton. and YOU
will have dish tnat serves for meat and no.
tatoeS. consisting ut neither.
TO PRESERVE MEAT IN llor WEATHER.
NJ. Gnignet states that butchers meat may be
preserved in hot weather by placing 1t in
large carthcn jars, pattlng clean heavy stones
upon 1t, and covering 1t with skim milk.
The milk will become sour, of course, but
may afterwards serve as food for pigs and the
,,sl 4 I.