Year: 1879

HSTlCultuI1SbS Ol Ohuulld LuSb HI COANoA tion not long ago and adopted for them selves the following creed:

 We believe in small farms and thor ough cultivation.

 We believe that the soil loves to eat as we'll as the owner, and ought there fore to be well manured.

 We believe in going to the bottom of things, and therefore in deep blowing and enough of it. All the better if it be a subsoil blow.

 We believe in large crops which leave land better than they found it, making both the farm and farmer rich at once.

 We believe that every farm should own good farmer.

 We believe that the fertilizer of any soil is spirit of industry, enterprise and intelligence; without these, lime, gypsum and guano will be of little use.

 We believe in good fences, good farm houses, good orchards, and good chil- dren enough to gather the fruit.

 We believe in clean kitchen, neat wife in it, clean cupboard, clean dairy and a clear conscience.

 We believe that to ask a mans advice is not stopping, but of much benefit.

 We believe that to keep place for everything and everything in its place saves many step and is pretty sure to lead to good tools and to keeping them in order.

 We believe that kindness to stock, like good shelter, is saving of fodder.

 We believe that it is good thing to keep an eye on experiments and note all, good and bad.

 We believe that it is good rule to sell grain when it is ready.

 HOW CREAM CHEESE IS MADE. A very rich and toothsome cheese is made of pure cream, and eaten while fresh. This is sold in the English and French markets at high price, gener- ally for more than butter, and is often made in country houses for domestic use. The cream is taken from the milk as soon as it is thick, but while yet sweet, placed in 8 muslin cloth, and hung up to drain over pan in which the drippings are caught. After hanging in this way in an airy, clean dairy-room for twenty hours, it becomes firm enough to be placed in the moulds. The mould is 8 small wooden box or frame about five inches long, three wide, and one and one-half thick, without bottom or top. This is placed upon a layer of clean smooth straw, and mat of rushes is placed under it. The cream is then put into the mould, which is lined with @ neatly-ftting square piece of muslin folded at the corners this is turned down over the cream and 0 second mat of rushes, which fits the mould, is laid upon it. A block of wood and light weight is placed on the mat to press the cream into the shape of the mould, where it remains until it has become set to the shape, which is in two or three hours. The cheese is marked on the top and bottom by the rushes of the mats, which give it corrugated appearance. It is fit for use as soon as it is set. When | sent to market it Is not removed from the moulds until it is sold for use. No salt is used in the preparation this is added as it is eaten. The ordinary price of this cheese is the same as that of the best butter. When made for home use, and eaten fresh, it is choice delicacy. It is sparingly made in the vicinity of New York, and sent to market wrapped in tinfoil.

 EARLY VEGETABLES.

 The Spring is so backward that I thought I would like to hasten the pro- gross of the garden 8 little, so I con- suited an old gentleman who is noted for having lettuce, tomatoes, &c., the first of any one. He gave me some good advice which I put 1n practice, and now, in ten days, have tomatoes and lettuce growing finely in my kitchen windows. The lettuce is fully on inch high, and the tomatoes have the third leaf fully developed. soaked the seeds in warm water couple of hours, then took equal parts of sand and rich soil, and put them into long boxes that would stand on the window stool. The bottoms of the boxes are lightly nailed on, 90 that they will come off readily when the time for transplanting comes. l kept the soil quite moist till the seeds came up. The soil was finely pulverized, and after sowing the seed sifted layer of sand over them. They seem very hardy and nice so far, and believe the little plants have already paid me in pleasure for all the trouble they have cost. The snow is piled up clear to the windows outside. and the bright, tender green leaves grow luxuriantly close by, making pleasant contrast. I shall start some cabbage seeds the first week in April, and I will water them with weak solu- tion Of saltpetre and water, and see if I cannot outwit the worms. Cucumbers and melons, he says, can be started suc- cessfully in the house, and made very early bearers by getting good start ill the kitchen. But I have not windows enough to make whole vegetable gar den in the kitchen, so only experiment. | with few. AS soon as the hot-bed is tuaWcu OubS &buo WdAu4, OASy WILL Uo Sob out there till they can keep warm in the garden. It is pleasure to see them grow and expand; almost equal to watching the lovely flowers in the sitting room windows, which have frightened the long, dreary winter, with their beauty and perfume. If one feels gloomy during the dark days, such