Year: 1871

And my oraln IS stralninS to bursting,

 Thinking whence cash may come.

 Farm. Garden and Household.

 To PREVENT RATS FROM KNAwNa HAR- NESS. Mix with the oil applied a little cayenne pepper, say teaspoonful to the quart.

 REMOVING INK-"How can I take ink out of carpet ?" asks a correspondent. If freshly spilled, sponge up all you can, and put cold water on repeatedly, taking up with the sponge as much as possible. Then rub the spot with little wet oxalic acid, or salt of sorrel, and wash off at once with cold water, and rub on some hartshorn.

 KILLING WEEDS ENR1cHEs THE So1n. This Is the keynote to good farming. Most of our soils abound in latent plant food. Stirring the soil, and exposing it to the atmosphere, favors decomposition, and renders the plant-food available in other words, makes the land rich. The fall of the year is the best time to do much work of this kind. And the earlier we can get at it, the better.

 WEDDING CAKE.-Four pounds of four, four of butter, eight of sugar, one ounce of citron, five of entrants, two of raisins, one ounce of nutmeg, four lem ons, one pint of cream, thirty eggs, one- half spoonful of saleratus. This will make nine loaves in two-quart pans. Work the butter and sugar to 8 cream :; add the eggs, beaten separately; then spice, fruit, cream, saleratus, and last of all, the four.

 FoR A CoUaH.-Take two ounces sar- saparilla bark, one ounce of sassafras chips, two ounces of Spanish chips, one two tablespoonfuls of inseed Let this til reduced to 8 quart. Then strain it spoonful three times day. In about a @ wineglassful three times day.

 To PICKLE OYSTERS. Take two and 6 half quarts of oysters, with a full pint of their liquid. Get pint and half of vinegar, two tab1espoonfuls of salt, one tablespoonful each of msce, all spice and white pepper, and teaspoon full of cloves. Put the vinegar, salt and liquid on to boil, and when it comes to boil skim it. Then add the spices, give it another boil, and afterwards put in the oysters. Cook over quick fire, and serve cold.

 To FRY FISH EooNoM1cA11Y.-I re- commend the way my cook always does them. She uses the same lard or dropping many times by doing as fol- lows: As soon as the fish are taken out of the pan, pour out all the clear part of of the lard or dripping into basin, and wipe out the thicker part which remains at the bottom of the pan. A frying-pan should never be cleaned like ordinary saucepans, or it is sure to burn. The same lard or dripping will in this way do great many times.

 CUTTING UP CoRN.-The corn crop, at least so far as the fodder is concerned, has reached a critical period. A frost may occur now at any time. Not an hours warning may be given. The mere change of wind during the night may bring about such change of tempera- ture that the fields may be whitened with frost any morning. This would be a serious damage to the corn fodder. The corn should now be watched care. fully, and as soon as it is all glazed il should be cut up, when day or two ot drying would place it in advance of any danger from frost. It depends much or the successful gathering of fodder crops whether hay will advance to an exorbi tant price during the winter or not. w notice reports of spectators being al ready in the field securing hay at al advanced price. But ''to be forewarnet is to be forearmed ;'' and we do no think that it will be for want of suf1cien warning if farmers are caught with ill adequate supplies of feed. There ar, so many resources now opened to tn, energetic farmer whereby he may miti gate the inconvenience of 8 short ha, crop, that it is only by neglect that h should be caught with short supplies And the most efectual precaution is t. carefully harvest and economize his corr fodder. With short crops of staple arti cles, some advance in price is to b expected and if there is an advantag to be secured by the farmer as an offse for reduced quantity, it will be in thi increased price. It will be sore disap pointment then to be obliged to fee hay that might have been, by carefu management, spared for sale by the us of substitute, and to lose by want c foresight the chance of securing thi advanced price.-Hearh aud Home.

 VINEGAR MAKNa.-Vinegar is pro duced by the transformation of alcohc to acetic acid, The alcoholic mixtur must not be too strong, else the trans formation is retarded, or too weak, els it will putrefy. The higher the temper ature and the greater the quantity ( air brought in a given time in contac with the cider or other alcoholic mil ture, the quicker is it's transformation t vinegar. If. however, the temperatur is above 1O0 degrees, alcohol is waste by evaporation. Nearly all the vinega sold in the markets is made by what known as the quick process, but as tn. method requires considerable experiene and some expensive apparatus, it is nt adapted to household manufacture B this process cider or other alcoholic mi. lures are converted into good vinegar from three to ten hours, during which must drip through twenty feet of woo shavings, corn-cobs, stems of grapes other similar substances, and consta draught of heated air passing throue the shavings, keeping up a fermentatie and coming in contact with every drt of the mixture, completely changes u alcohol to acetic acid, and the more fe ment present the quicker is the vineg made or the souring process complete For family use one barrel is usual enough for year. When cider is ma' it is easy to have pure, healthful vinega but even then it is not always to be foun It should be borne in mind that ai heat and fermentation are necessary

 modification. If you have vinegar

 cider-making time and fill the cask wi

 new cider and leave the bung open, u

 new cider will produce the ferment al

 the old vinegar will change the whole

 six weeks by kaenino mnderatelv 1zarl