Connecticut western news., 1873-11-21
Farm, Garden and Household,
Care Of Manure.

From actual experience, say by all
 means house your manure. If you
 maven a cellar under your barn and
 cannot have one. build shed at once
 over the accumulation behind the barn
 You will save the cost every wear A
 few Jeists and boards will buiid fem
 porary one; the boys would be o1ad to
 do 1t if you give them a chance.
 The accommodating of forest leaves
 cannot be too highly recommendad. .
 they are worth twice as much as tbe
 swamp hay many farmers spend time
 and money to get for bedding.
 l am not in favor of saw dist for on absorbent, as sometimes spoken of. un- less 1t be hard wood: pine contains pitchy substance which is not good for
 the land. Swamp muck or neat is the best, especially if you are to use vour manure on dry land-if you are going to use it on low, black land sand or loam may be best. Garry the low land on to the hills and the hills into the val 1eys, and you will improve both. I
 found that by the mixture of the drop- pings of the horse, COWS, leaves, bushes. and everything of the sort. that the quality was greatly improved as we'll as the quantity increased, u
 found, however, that having so much vegetable matter decaying, it was more apt to heat, and having no boy to work 1t over, I had to do it myself, which l did three times, say once a month. shook up the green manure, putting 1t one side, then in three or four weeks gave it another shake and more green in its place, and so on; con- sequently in the spring had a lot of rotten finely pulverized manure to use, ana the rusult was my crops have come m thls fall nearly or quite double what they were last year, treated in the old way of farming. Brother farmers. trv It, and remember the basis of success IS the manufacturing of manures. sae1usetts Ploaghnaa1a.
 sauer Kraut. I
 Directions for making sauer kraut. as given by the editor of the Germantown Telegraph: The best we ever ate we make ourselves, and have done so for many years, and for considerable time with our own hands, and always from Savoy cabbage. It was manufactured Tn th1s wise: In the first place, let your stand, holding from half 8 barrel to 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 the heart, and proceed with the cutting. Lay some clean leaves at the bottom of the stand, sprinkle with a handful of salt, fill in half a busheI of cut cabbage, stamp gently until the handful of salt, and so on unti1 tbe stand is full. Cover over with cahbaoe leaves, place on top clean board fitting 1 the space pretty well, and on too of that a stone weighing twelve or fifteen pounds. Stand away in a cool place. and when hard freezing comes on re. move to the cellar. It will be ready for use in from four to six weeks. The cab | bage should be cut tolerablv coarse. The Savoy variety makes the best article, but 1t is only half as productive | as the Drumhead or Flat Dutch. We Will Just add that there is no dish more than well-made sauer-kraut. but 1t should always be boiled with a piece of picked pork or corned beef.
 Chicken vermin.
 :, Every amateur who has attempted the raising of chickens, beyond tbe small number usually found about every rural home, has most probably given it up in disgust, from inability to cope with the subject of yermin in the shape of small mites that infest the nests of setting hens, when even they do not take possession of the whole hen-house and it's 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 IIinas has found the secret of preventing these. as we'll 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 ters in the front and rear walls. In ex- ceeding cold nights these are not per fectly closed, and on these occasions the furnace supplies a constant current of fresh, warm air. The interior is finished in plaster, and the wood of the nest boxes, as we'll as the wood of the buildings, has been sub mitted to what is called the Boucherie process, the invention of doctor by that name.
 Winter Feed.
 My bill of fare for winter. says the gentleman who took the first prize for butter at the New York State Fair. is twenty pounds clover hay, one peck 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 Pr1ndle steamer, but am not pre- pared to say whether I 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 meat when the weather is too cold to sour 1t. Cows are very fond of steamed food, and will eat a great deal of It. ] 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 1t the farmer can (so they saw transmute refuse straw and mustv hay into product superior to the best hay 1neooked: What mess to place be- fore weu-bred Jersey COW, whoseLverv name IS suggestive of delicious cream and golden butter
 Wintering Bees.
 J. B. w., Steuben county, N. r., gives his method for wintering bees, He says: Place them on a 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, 5lll they are covered one foot over the skips, securing them so that the saw dust cannot get on the inside; cover with boards for 8 roof if you choose. Pack them as soon as winter sets in, md take them out the last of March or [St of A1ari1 ruLan tha ruarr,a 1