National opinion. [volume] (Bradford, Vt.) 1865-1874, 1873-11-14
farm. Garden and Household.
ealler Kraut.

BAUER 1NroWvs
Directions for making sauer kraut, M
given by the editor of the Germantown
Telegraph The best We ever alto we
make ourselves, and have done so for
many years, and for considerable time
with our own hands, and always from
Savoy cabbage. II was manufactured
in this wise: In the first place, let your
stand, holding from half barrel TO n
barrel, be thoroughly scalded out; the
cutter, the tub, and the stamper also
we'll scalded. Take Off all the outer
leaves OF the cabbages, halve them, re-
move tie heart, and proceed with the
outline. Lay some clean leaves at the
bottom of the stand, sprinkle with q
handful of salt, ell in half a bushel of
cut cabbage, stamp gently until the
Juice makes its appearance, then another
handful OF salt, and 80 on until the
stand is full. Cover over with cabbage
leaves, place on top clean board fitting
the space pretty well, and on top OF that
stone weighing twelve or fifteen
pounds. Stand away in cool place,
and when hard freezing comes Oh re.
move to the cellar. 1t will be ready for
use in from four to six weeks. The cab
bage should be cut tolerably coarse.
The Savoy variety makes the best
article, but it is only half as productive
as the Drumhead or Flat Dutch. We
will Just add that there is no dish more
wholesome than well-made sauer-kraut,
but it should always be boiled with
piece Of picked pork or corned beef.
Chicken Vermin.
Every amateur who has attempted
the raising OF chickens, beyond the
small number usually found about
every rural home, has most probably
given it up in disgust, from inability
to cope with the subject of vermin in
tho shape OF small mites that infest the
nests OF setting hens, when even they
do not take possession of the whole
hen-house and inhabitants. Many
one will remember his dismay at seeing
his hens quit their nests perhaps the
very day when the chicks were expect
ed, and on examining the eggs, find
them literally covered with these active
little animals. Madame De Linas has
found the secret of preventing these, as
well as this disease generally, among
her feathered charges ; and this secret
is simply in absolute cleanliness and
fresh air. The rooms where the hens
lay and where they rest at night, are
perfectly ventilated by Venetian shut
tiers in the front and rear walls. In ex-
ceeding cold nights these are not per-
fectly closed, and on these occasions
the furnace supplies constant current
of fresh, warm air. The interior is
smoothly finished in plaster, and the
wood Of the nest boxes, rs we'll rs the
wood of the buildings, has been sub
mitted to what is called the Boucherie
process, the invention of q doctor by
that name.
Winter Feed.
My bill of fare for winter, says the
gentleman who took the first prize Tor
butter at the New York State Fair, is
twenty pounds clover hay, one peek
roots, and four quarts fine corn meal.
That will be the average if any COW
wishes more she shall have it. A good
COW always pays for what she eats.
Last winter cut and steamed the food
with Prindle steamer, but am not pre-
pared to say whether l got paid for the
extra pains. There is a great deal of
labor about it, especially when you do
it yourself. am certain it pays to
cook the meal when the weather is too
cold to sour it. Cows are very fond of
steamed food, and will eat great deal
of it. l cannot see any saving in
quantity by feeding cooked food. Pro-
prietors of feed cutters and steaming
apparatus are always very enthusiastic
over the great saving of hay by cooking
it. In fact, so potent is their machinery,
that with it the farmer can $50 they say
transmute refuse straw and musty hay
into product superior to the best hay
uncooked. What mess to place be-
fore well-bred Jersey COW, whose very
name is suggestive Of delicious cream
and golden butter
Wintering Bees.
J. B. W., Steuben county, N. Y,
gives his method for wintering bees.
He says: "Place them on bench, one
foot from the ground, closely packed;
encircle them with boards, one foot
from the skips, then fill in closely with
dry saw-dust, from the ground upward,
till they are covered one foot over the
skips, securing them SO that the saw
dust cannot get on the inside; cover
with boards for a roof if you choose.
Pack them as soon as winter sets in,
and take them out the last of March or
LIST OF April, when the warm weather
begins"