Year: 1879

I FACTS FOR FARMERS.

 How to Preserve Cider-valuabIe MiseeI- laneous Notes and Recipes.

 A pure, sweet cider is only attainable rom clean, sound fruit, and the fruit should therefore be carefully examined and wiped before grinding.

 In the press use hair cloth or gunnv Tn the place of straw. As the cider runs from the press, let it pass through a hair seive into large open vessel that will hold as much juice as can be pressed 1 in one day. In one day, or sometimes less, the pumiee will rise to the top, and m short time grow very thick. When little white bubbles break through it. draw off the liquid through a very small l spigot, placed about three inches from the bottom, so that the lees may be left behind. The cider must be drawn of into very clean, sweet casks, prefer ably fresh liquor casks, and closely watched. The moment the white bub- bles, before mentioned, are perceived rising at the bunghole, rack it again. Ii IS usually necessary to repeat this three times. Then fill up the cask with cider, Ill every respect like that originally contained in 1t. add tumbler of warm sweet oil and bung up tight. For very me elder It IS customary to add at this stage of the process about half a pound of glucose (starch sugar., or similar portion of white sugar. The cask should then be allowed to remain III a cool place until the cider has acquired the deslred flavor. In the meantime clean barrels Tor its reception should be pre- pared as follows: Some clean strips of 6InnnI in lighted, and burned in the bunehole. and the bung laid loosely on the end of the rag so as to retain the sulphur vapor within the barrel. Then tie up half a pound of mustard seed in coarse mus lin bag and put it in the barrel, fill the Darrei with cider, add about a quarter of a pound of isinglass or fine gelatine dis solved in hot water

 This is the old-fashioned way and will keep cider in the same condition as when 1t went into the barrel, if kept in a cool place, for year.

 Professional cider makers, are usinr calcium sulphite (sulphite of lime), in- stead of mustard and sulphur vapor. It is more convenient and effectual. To use 1t, it is simply requisite to add one eighth to one-quarter of an ounce of the sulphite to each gallon of the cider in the cask, first mixing the powder ill about quart of the cider, then pouring 1t back into the cask and giving the lat ter thorough shaking or rolling After standing several days to allow the sul- piite to exert its full action, it may be bottled of.

 The sulphite of lime (which should not be mistaken for the sulphate of llme) IS commercial article, costing lhOnf fOrtW panfc Ixr Io la, rel. It will preserve the sweetness of cider perfectly, but unless care is taken not to add too much of it, it will impart slight sulphurous taste to the cider. The bottles and corls used should be perfectly clean and the corks wired down.

 A httle cinnamon, wintergreen, or sas- sofras, etc, IS often added to sweet cider in the bottle together with a drachm or so of blcarbonate of soda at the moment Of driving the stopper. This helps to neutralize free acids, and renders the liquor etiervescent when unstoppered: but If used in excess it may prejudicially effect the taste.

 MIsELLANEoUs

 PickeliRJ Beef.-It is only necessary to have your brine strong enough to bear an egg. little saltpeter is added to give color and to harden the meat; Il tablespoonful will be enough for a bar rel of pickle. The meat is cut into $, it. able pieces and kept under the brine until wanted for use. Fill up the barrel as the brine is absorbed by the meat.

 Sheep.-Sheep properly fed and cared or, shear all the way from l5 to 335 lbs. apiece; also wool of first-class delaine quality brings third or half more per pound in the market than the average wads of wool, hair, burs and dirt pulled from the backs of lean and scraggy ma. tive stock. The farmer who elings to gaunt and bare-legged scrubs when he might just as well raise short-lepped round bodied, thick-coated breeds can, not hope to make wool growing profit able, no matter what the market may be.

 Hog ChOiera,-E. R. Moody, promin- ent breeder, of Kentucky, writes to the Hadinna Turner as follows. concerning the treatment of hogs: My stock has been bred by me for twenty years. with out loosing one by cholera. My mode of treatment is simply to furnish clean well-ventilated quarters, running water. plenty of green fodder in the summer. a dense forest for range in the winter. My principal food is soaked corn, with rye and cornmeal slops, slightly soured. Give sulphur twice week. Stone coal, salt and ashes are kep in helots. have thought that I could take many hogs sick with the cholera, and feed the dis ease out of them with sour slop and sul- phur. This is the only remedy l ever used, and it always proved an efiectual one, and have had a number of sick hogs.

 -Dr Schliemann is about to ask per-