The Lake County star. [volume] (Chase, Mich.) 1873-current, 1874-12-03
FARM AND HOUSEHOLD.

How DRAINS AcT.-The water which
runs into drains dug in tough clay soil
enters from the sides and the bottom,
and not from Immediately above the
drains. The toughest clay is sufficiently
permeable to water to allow it to pass
through readily, and after the drains
have been in operation some time, regu-
lar and permanent water-channels be-
come established in the soil leading from
above to the bottoms of the drains. In
digging drains in tough, compact clay,
numerous small veins of water are cut,
which show very clearly how readily the
water will pass through such soil rs
soon as outlets are provided. The adj
vantage of the deeper drains is thus ex-
planned, and it is readily seen that their
influence extends further in proportion
to their depth.
SAVING SEED CoRN.-The best plan,
as general thing, is to select the best
ears ut the time of husking, and spread
them on the barn floor, so that the cobs
can become thoroughly dry. The old
method of leaving the husks attached 20
the corn, so that it could be braided to-
gether, and suspended in dry and airy
IL Y.
all cases, the corn should be kept where
it will be free from dampness. Many,
in saving seed, are particular to select
only from stalks that produce two large,
well-developed ears. As you say, corn
is often planted so deep that it will not
terminate quickly. If the soil is fine
and dry at the time of planting, the
planter will be apt to SOW deeper than it
should.
To MAKE SHEEPsKIN MATs.-Wash
while fresh in strong soapsuds, first pick
ing from the wool all the dirt that will
come out. A little kerosene, Il table
spoonful to three gallons of water, will
aid in removing the impurities. Con-
tinue to wash the skin in fresh suds till
it is white and clean. Then dissolve a
half pound each of salt and alum in
three pints of boiling water, put it into
water enough to cover the skin, which
should soak in the solution twelve hours,
and then be hung on line to drain.
When nearly dry, nail it wool-side in on
a board, or the side of a barn, to dry.
Rub into the skin an ounce each of pull
verified alum and saltpeter, and if the
skin is very large, double the quantity.
Rub for an hour or two. Fold the skin
sides together, AMI lay the mat away for
three days, rubbing It every day, or till
perfectly dry. Then with a blunt knife
clear the skin of impurities, rub it with
pumice or rotten stone, trim it into
shape, and you have door mat that will
last lifetime.
CONTROVERSIES OF GLANDERs.-Re-
garding the contagiousness of CHAMBERS
Mr.. Percival submits the following de-
auctions as the result of facts CLEANED
from his own experience:
/. That farcy and CHAMBERS, which con-
stitute the same disease, are propagated
through. the medium of stabling, and
this we believe to be the more usual way
i'm which disease is communicated from
horse to horse.
2. That infected stabling may harbor
and retain the infection for months, or
even years, and although by thoroughly
cleansing and making use of disinfecting
means the contagion might be destroyed,
yet it would not be wise to occupy such
stables Immediately after such supposed
or alleged disinfection.
3. That the virus, or poison, of CLAN
ders may lie for months in a state of in
cubation in the horses constitution before
the disease breaks out. OF this we have
the most positive evidence.
4. That when stable of horses be-
comes contaminated, the disease often
makes fearful ravages among them before
it quits; and it is only after period OF
several months exemption from all dis
eases of the kind that clean bill OF
health can be rendered.
PREPARED LARD.-As soon as it is cut
off from the newly-killed pork, put the
fat into a crock, or deep earthen pot
Cover the crock with its own lid, and LET
it stand all night in a cool place. Next
day cut it into small bits, carefully re.
moving all the feshy particles of lean,
and then put the fat into a very clean
pot, without either water or salt. The
pot should not be more than half full OF
pork fat. Let it boil slowly, stirring il
frequently from the bottom lest it burn
till it becomes quite clear and trans
parent. Then ladle it into clean pans
When almost cold, put it into stone-wart
Jars, which must be closely covered and
kept in cool place. If it is to 60 to 6
distance, tie it up in new bladders.
There are two sorts of pork-fat fol
the fat that adheres to the entrails. These
two fats should be boiled separately.
The large entrails, whose skins are t.
be used for sausages, must be cleaned on
carefully, well scraped, and thrown int
strong salt and water for two days, chang
ing the brine the second day, and after
ward into strong I've for twenty-fou
hours. Lastly, wash them in fresh water
We think it much better to dispense will
the skins altogether; keeping your sau
sage meat in jars, and frying it in cakes
when wanted for use. It's own fat, as i
exudes, will cook it.
Never use bad butter when you car
obtain good lard, for frying, and Other
purposes.-Mss Leslie's Cook- Book.
THE FARMER OF To-DAY.-This i!
what is said of him in the AgricuHuist
altogether, the farmer has his hands
full. He needs an active brain in an &C
tive body. If he has good health, the
work should not discourage him. Ht
will pull through. He should not get
excited he should not worry. He should
keep cool and the best way to do this
in more senses than one, is to keep stead
lily at work. Work will clear the mine
and cool the body. But it should bt
energetic, spirited work, not slow, plod
ding drudgery. Every stroke should bt
directed by the mind and be given with
q will. 1t is such work that tells. Few
of us realize how much the character o
farm work has changed. It's better Il
run a moving machine than to swing q
scythe all day, but there are men who
are not happy unless they are engaged in
some hard steady work. They have not
patience enough TO manage machine
They are mental sluggards. They want
machine to put itself together, tighten
its bolts, to be selfsharpehing and self
Oiling. Such men are born hewers of wood
and drawers Of water. They will not make
successful modern farmers. The farmer
who has his mower, tedder, unloading
4 Il ..al Ii l;.a.<