Year: 1874

Begin preparations for making maple mo-
lasses and sugar.


Teach calves to drink when three days
old; that is, If they are to be raised.


Beware Of pork that is not thoroughly
cooked. And never attempt to fatten hog
that has been diseased in any manner.


Now is time to feed sheep little grain.
One pound of corn per head per day for Me-
rinos is an average allowance. The large
breeds may have fed 1H pounds each per
day.


All animals and fowls, suffer without plen-
ty of water. Yet provision for them is often
NEGLECTED. and COWS especially are put to all
sorts of straits to find it for themselves.


Will farmers ever learn to cut grass early
enough to make the best hay; Half its value
is lost by letting it get as ripe as all the hay
is that comes to the market.


A gentleman who has been travelling in
Spencer, Warrick, Dubois, Crawford & Har-
rison counties. reports that wheat looks well
in all that part of the State.


A good boy can frequently be obtained in
the Winter Tor little more than his board. 1t
is poor economy for farmer to spend sew
eral hours every day in doing work which
such boy can do nearly or quite as well as
he can. ara ga


How TO SAVE STALE BREAD.-Slale bread
may be made as nice as freshly baked by
dipping the loaf into clean cold water and
warming through in a bakeoven. Much
bread might be saved that is thrown away
if this were more generally practiced than it
is.


PROFITS OF FARMINe.-Here is a good
Shought from the New England Farmer:
The profits of farming should consist, in
.srge measure, in the improvement of the
arm itself and its belongings, and there can
De no better investment than this. That is
very poor farming, If worthy to be called
farming, which, though it may nominally
show a cash balance, leaves the homestead
in a worse instead of a better condition than
it found it.


AGE TO SELL BEEF CATTLE.-At Farmers
Club meeting in Gait, Ont, Mr.. Alexander
Barrie stated as an axiom, that only while
growing are beet cattle profitable for the
FARMER TO keep. They are to be kept in good
condition always from the time they are
dropped until put up tor fattening. AS soon
as growth is attained, they must be sold, as
they do not pay for the feed after that.


BOILED GoOsE.-Cover with boiling milk
and let it remain twelve hours. Wash off
the milk, cover with cold water; set it over
the fire; when boiling hot take it from the
water, wash In warm water, and dry with
cloth. This process keeps it from tasting
oily. Then fill the body with force-meat
of bread crumbs highly seasoned with pep
per, salt, ,sonions, and sage. Put in coldewa-
ter and boil gently until tender, an hour or
an hour and q half. Serve with giblet sauce,
pickles, or acid jellies. Beets, turnips. and
caulifilower, are suitable vegetables to ac-
company boiled goose.


SKNTIMENrAL.-Some airy dreamer scars
away and slights in the columns of Moore's
Rural in this style:


How easy it is to be neat-to be cleanl
How easy to arrange the rooms with the
most graceful proprietyi How easy it isto
invest our houses with the truest elegancei
Elegance resides not with the upholsterer or
the draper; it exists in the spirit presiding
over the apartments of the dwelling. Con-
tentment must always be most grateful; it
sheds serenity over the scene of its abode; it
transforms waste into a garden. The home
lighted by those limitations of a nobler and
higher life n,sy be wanting in much which
the discontented desire, but to its inhabi-
tants it viii be palace, far outlying the,
Orienta al in brilliancy and beauty.


FANCY BUTrER.-At recent dairymen's