The Placer herald., 1872-11-30
HOUSE AND FARM.

institutions. Seven-tenths of our children
are born On the farm. They have the pre-
ponderance in numbers, as well as they have
in strength and influence. They grow up
hearty, robust, active, industrious. They
become our most active business men in our
cities and towns. Our cities would soon de-
generate. were il not for the fresh blood in
fused into them from the country yearly.
Go to the most enteyprlsing and successful
business men in St. Louis to-day, and ask
them where they were born; and they will
tell Won npon the frm- perhaps in IA cabin.
Ask your most successful lawyers, ministers
and physicians where they were born. and
they will tell you in the country not in the
city.
There is more in farmers children than
most people look for, and there might be
much more still DO You ask how? We
will tell yon By furnishing them better IA
ciIiiies for education. Ii is the mind and ;he
morals that make the man. The man must
be educated to become useful. The gnoram
us does not make an impression upon the
body polite. Ignorance does not rule, bn
intelligence does il we would have society
become better, we must educate our children
Farmers children are educated chiefly in the
common school. Good common schools are
doing more for the people, for the country
for the good morals, than any other instru-
mentality They must be encouraged. Those
having them il their keeping must employ
the best teachers, visit them, give them then
influence, ard sustain them in every possible
way. They should constantly strive TO Sc
cure the best-not the c!ieapcst-teachers
They must employ teachers whose hearts are
in their work; who love thei: vocation; who
do not teach simply to make a few dollars,
but because they feel that they are perform
ing an important duty, which they wish to
do honestly and well.-Rural World.
HINTS ABOUT Hoes. Swine fill an impor-
tant place in good husbandry, because they
will convert into pork and manure very much
on a farm, which woud otherwise be lost,
1t is true that for year or two past pork
has been sold at a very low price, which has
had discouragns effect upon those who
have been engaged in rearing swine and max
ing pork But it is not likely that this state
of the market will prevail for any considerA
bic length Of time to come.
The proper policy is to procure a sow Of
some lirst-rate breed or else breed the best
common SOW you can find to a thoroughbr d
boar and raise good breeding sow. Make
your plan so as to have two liters, one early
in the Spring, and the o other long enough be-
fore Winter to have them good size before
cold weather sets in. Good pigs are always
in demand, and good ones will always bring
full price. The same amount of food given
to good pig will make twice as much meat
as when fed to a poor one.
Hogs and pigs should most certainly have
occasional access to Il good field Of clover, or
other suitable grass, both as matter of
economy ana of health, as they will keep in
good condition aud grow rapidly thereon with
but little or no feed.
The question is often asked, "W hat is
the best breed of hogs to keep?' this is very
difficult to answer The breed that suits
one will probably not suit another. The
Chester White is a good breed. far in ad
vance of those preccedingit. The Berkshire
are good breed, fatten well in proportion to
their food and are excellent breeders. The
improved Sutfolks, though not large, are a
very fine breed.
TO WASH FLANNELs IF you do not wish
to have white flannel shrink when washed,
make good suds of hard soap, and wash the
flannel in it, without rubbing any soap on
them; rub them out in other suds then wiring
them out of it., and put them in clean tub
and turn Oh sufficient boiling water to cover
them A little indigo in the boiling water
makes them look nicer. If you wish to have
your tlannels shrink, so as to have them thick,
wash them in soft soapsuds, and rinse them
in cold water. Colored woolens that incline e
fade should be washed in beef call and warm
water before they are put into the solp-suds.
Colored ppntaoons look vary well washed
with beet's gal! and fair warm water, and
pressed on the wrong side Willie damp.
CHICKEN JELLY. For chicken jelly, take
a large chicken, cut it up into small pieces,
bruse the bones, and put the whole into
stone jar with cover that will make it water
tight. Set the jar in large kettle Of boiling
water, and keep it boiling for three hours.
Then strain off the liquor, and season it
slightly with salt, pepper and mace, Or with
loaf sugar and lemon .jucie, according to the
taste of the person for whom it is intended.
Return the fragments of the chicken to the
jar, and set it again in II kettle of boiling
water. You will ind that you can collect
nearly as much jelly from the second boiling.
This jelly may be made of an old fowl.
CHOW CHow.-Take quarter of a peck of
green tomatoes, the same quantity each Of
picking beans and white onions; one dozen
each Of cucumbers and green peppers, one
hend of cabbage. Season TO the taste with
mustard, celery seed and salt. Pour over
these the best cider vinegar, sufficient to
cover. Boil slowly for two hours, continu-
ally stirring, and add while hot two table
spoons of the finest salad oil.
VfaMIN ON CATrLE.-Lice on cattle may
be effectually destroyed by the use of carbol.
ie soap or carbolic powders, without injury
to the cattle or other animals to which the
remedy may be applied. Other insects may
L. la,,.o,-al H., Col. :,