Connecticut western news., 1880-03-17
FARM AND GARDEN.
USING UP OLD TIN CANS.

MT. Thomas F. Hagerty describes, in The American Machi,aist, the follow ing plan for making use of the old cans which have been used for fruit and veg etables Collect all the cans you may require, say 100 quart cans prepare a | bright fire in the kitchen stove, and have the cans close at hand. Have cloth in each hand; place can on the stove lid, and when the solder which holds the top or bottom to the body be- gins to melt, place can on the other lid and remove the first one, and with an old knife, old file, stove liter, or anything at hand, knock off whichever end you may have placed next the fire. In most cases it will drop off. With the cloth in the left hand hold the can, and with the right hand wipe the melted solder from the inside and outside of the edge quickly before it sets. Re- move the next ean and replace it with another, and repeat the operation until
 both ends of the 100 cans are freed from their tops and bottoms. You now have
 100 tubes, 4f inches long by inches in diameter.
 These 100 tubes can, with but little skill, be converted into 35 feet inches
 of 4.inch drain-pipe, which, to farmer
 or house owner, would be worth more
 than the or iginal cost of 100 cans filled
 with tomatoes. In order to prepare
 them so that the end of one tube will
 enter one-fourth of an inch inside of the
 other, take tube in the left hand, place
 one edge over the corner of pine table,
 if nothing more convenient is at hand,
 and with mallet, hammer, or 8 piece
 of stick, hammer the edge downward,
 turning the tube regularly every stroke.
 Place the other edge of the tube on the
 edge of the table and strike it from the
 inside, turning regularly. By this
 operation one end will be crimped, and
 the other enlarged. It requires but
 little enlar cement to make one. end en-
 ter and admit of being driven tightly
 into the other. They should be put to-
 gether in lengths of six tubes. The
 seams should not c7me on line with
 each other. To insure strength the joints might be tackled with soldering
 iron, but if they are forced tightly to-
 gether they will be watertight. A coat . of common paint, or tar, inside and out side, would make this pipe last for years underground, and if properly packed in the earth it will have ample strength to resist external pressure. Enough fine
 solder can be saved from what is wiped off the joints to. mend all the household tinware for 8 lifetime.
 COOKING HARD SPELLED sQUAsHKs. These, like all the varieties of the ! squash, are usually prepared for the
 table by removing the cooked squash , from the shell, seasoning with pepper salt and butter, and transferring the
 mushy mass into a dish. This is all z
 mistake; no one knows the rich luscious ness of a fine Butman, Marblehead o1 Hubbard, if it has been served in this style. The mashing of the squash ut z terly destroys it's fine grain, and WI !, might as reasonably expect mealy potato to show it's dryness under likt
 manipulation. Again, the old saying
 "the nearer the bone, the sweeter tht
 neat" holds emphatically true in regard :, to the hard-shelled squash-the neare.
 the shell, the richer the squash. Very , likely your little boy or girl has found out all about it, and is in the habit O.
 scraping out the shells with spoon, al a cook lays them aside. The true way tt
 bring all hard-shelled squashes to thu
 table is to bring them on in the dishe
 nature made for them - their shells Out the pieces before cooking to siz to serve entire cook them by steam : and sfter removing any stringy portio, !. from the surface, bear them to the tabl' d without any further manipulation. M. : word for it, you will find that some O > the family love squash, who never at' squash before.
 :, :, COOKING FOOD FOR STOCK,
 d have a suggestion that will perhap q explain why such adverse views are helt 1, concerning the cooking of food for stock n Is it not question of conditions ant V circumstances2 One farmer, who ha . good, clean, early-cu hay, with goot Q grain and roots, finds no profit in cook
 ing, and there is for him absolutely n' economy in the practice. Another ha 2, 7, hay cut later, perhaps in cold weather 2 in more or less damaged condition, O. ;, must use corn stover often more or les
 smutty and moldy, and has to add ship = stuffs, and other cheap and damaged
 foods. This man finds cooking to pay o because it destroys the molds, and tn : woody nature of the food is softened ant 's made assimilable. The destruction o the parasitic plants makes the foot s healthier, for these molds are often tn fertile sources of many of the disease l' to which animal life is subjected. Som ~ types, mostly the lower, are among tn ,a most insidious blood poisons, whil o others seem harmless. They are pro
 pagated by spores instead of seeds, an
 increase as the season advances; an
 while they find lodgment they do no - develop upon young and vigorous vege l. tation so plentifully as later. Conse n quently there are less molds upon earl J. than late-cut fodder crops. 70. 10 MarViaa. 'o HELP ON THE FARM.
 ,, We have often heard farmers say h says Alexander Hyde, that they prefe is young help, boys still in their teens Q. as they are more pliable than olde y men. have not learned to shirk. and ca