Connecticut western news., 1875-09-17
FARM, GARDEN AND HOUSEHOLD.
Cost of Farm Labor,


 ted States, at the present time, is, with out board, $12.40 per month-a decline since 1869 of nearly twenty-two per cent. The calculations are based on the numbers given respectively in the cen suses of 1860 and 1870. In the latter those are included who were formerly slaves. These had no place in the for mer enumeration. They increase the proportion of low priced labor, and thus assist in reducing the average.
 The average price of labor, with board, in the Eastern States, is SIS. 50 /; in the Southern, $1O17; in the Vest ern, $13.66; in the Middle, $16.81 /; in the Territories, $18.25 {; and on the Pa cifc coast, $28 12.
 The average price paid for harvest hands in the States of Ohio, Michigan, Indiana, Illinois, Wisconsin, Minnesota, Iowa, Missouri, Kansas, and Nebraska was, with board, $1.74 per day-Minne- sotta paying the highest average, $2. 80, and Missouri and Kansas the least aver age, $1.43 and $1.46 respectively-the reason, undoubtedly, for the low prices being the surplus of labor on account of the ravages of locusts in those States.
 Indiana paid $1.75; Illinois, $1.83 Wisconsin, $1 .92; and Michigan, $2 per day, as the average price for those States.
 The average cost of thrashing wheat is stated to be, in New England, from ten to thirteen cents per bushel; in Pennsylvania, " cents north of the Ohio river and west of the Mississippi, no State averages more than seven and one e-half cents; Nebraska gets her thrashing done as low as 5.8 cents; Cali fornia averages 5.8 cents, and Oregon GA cents.
 The low cost of thrashing in the States north of the Ohio river and west of the Mississippi is undoubtedly due to two causes the use of improved and rapid machines, and the growing application of steam to the work, and also to the increased yield per acre over that of the Eastern and Southern States.
 Orchard and Nursery.
 We are frequently asked if it is desirable to plant fruit-trees in the fall. It depends upon the locality and the kinds; in sections where the fall is usually warm and long, it is better to plant then :; the soil is in good condi tion, and there is usually more time to do the work properly than in spring. Observe the directions given in the spring months. Make a plan of the orchard and mark the location of every tree, whether planting is done in fal or spring.
 Order trees now they can be taken safely than in spring, and if not sci now, can be heeled in and be at hand tc plant at any time in spring.
 Peaches, cherries, and other stone fruits should, in northern localities, be planted in spring; in Delaware and southward, they are often planted in fall
 Peach-stones, and the seeds of stone fruits generally should not become dry Small lots may be placed in box mixed with earth and buried in dry spot, or put in cold cellar for the winter. Large quantities of peach stones are stratifed by spreading them few inches thick and covering with earth, or they are .spaded in of course they have tc be sifted out in spring to be planted.
 There are many varieties of tree seeds which do not rpen until fall these may be gathered as soon as ripe, and sown, or kept mixed with sand in cool place until spring. Seeding of forest trees should be kept clear of weeds, and it will be safer to give all good covering of leaves the first winter.
 Cultivate the soil between the rows as often as necessary to keep the ground light and free from weeds, taking care not to bruise or break any of the young stock.
 Pears should always be ripened in the house when fully matured, pick and place on shelves in the fruit room, where they can be frequently inspected. Choice specimens for market should bt wrapped separately in soft paper and packed in shallow boxes as soon as they show signs of mellowing this will pay where choice sorts are grown, and there is demand for an extra article. Ordi nary good fruit is best packed in new neat half barrels, lined with white paper -Agriculturtst.
 Household Recipes.
 VANITY CAKRs.-Three eggs, half teaspoonfui salt, and flour enough t, make 8 stiff dough. Roll the thickness of knife-blade, and fry in lard.
 EDITORS CAKE.-One teacupful o sugar, one egg, beat the egg and suga together till light, one teacupful of sou cream, one teaspoonful of soda, nutmel and cinnamon to suit the taste. Thi makes splendid cake.
 EASTER OAKE.-Take two and a hal pounds of flour, two pounds of cu1 rants, two pounds of butter, half poun, of moist sugar, half an ounce of pound ed spice, four yolks and two whites o eggs, 8 tablespoonful of yeast, and lit tie warm water mix all together, an, put it before the fire to rise for about al hour. Then make into cakes about hal an inch thick or little more, and tn size of pudding plate. Bake them no too quickly.
 PIE CRUsT.-An infallible rule to ore vent pie crust being soggy or lardy, is add little cream of tartar to the floul Gut your crust half an inch larger tha the plate; pinch the crust around tn edge, put it into the oven few minutes keep watch of it, and as soon as it rise take it out and slip knife very carefull between the crust and plate, to let tn air out; then fill your crust and retur to the oven, bake until done, and you pie crust will not break away.
 COFFEE CAKE.-One cup sugar, on cup molasses, one cup butter, one GU very strong coffee, one cup stoned rais ins, one cup entrants, one teaspoonfu each of spices, one teaspoonful of sods one egg, four and one-half light cup four. Dissolve the soda in the molas ses, roll the entrants and raisins in littl of the flour; beat the egg; beat the but ter and sugar to a cream add egg an molasses with soda, coffee, four, spices raisins and entrants.
 Canning Fruit.
 A correspondent of the Tribune says I made discovery year ago which wi benefit every family in the United State if they will follow it in canning fruit.