Year: 1872



 FowLs.-Fowls to be fattened, should be shut up in flocks of twelve, in light airy pen, five by six feet feed them three times day all they will eat (no more) on scalded horse feed. Mix with this plenty of powdered charcoal At night throw them all the corn they will pick up. Fur nish plenty of gravel and pure water, and in one week they will do for market. The yellow legged fowls will always look best when fat.

 PRESERVED ORANGE PEEL. = Clean carefully; cut in thin strips; stew in water until the bitterness is extracted; drain off the water and stew again for half an hour in sirup of sugar and water, allowing half pint of water and pound of sugar to each pound of peel. Put it aside in jars, and keep it in cool place. If desired, little cinnamon and ginger may be stewed with the peel, but 1t is more delicate cooked simply with sugar. Lemon peel may be prepared in the same manner, either alone or mixed with orange peel These form pleasant ''rel- ishes" eaten with cake or bread, or if chopped finely when prepared they form excellent fayoring for buildings and pies.

 Prs FOR POTATOES. for potatoes should be made on dry soil and where the spring. Our own plan is to make a deep dead furrow with blow, and then throw out the soil on each side so to make the bottom of the pit about three feet wide. Cover the potatoes with four or five inches of straw, and then throw light coat of soil, about sufficient to cover the straw, leaving some ventilators at top. Just before winter sets in, put on another coat of straw and cover it with earth. This second coat of straw holds dead air between two layers of earth, and will keep out the severest frost.-Aqricultarist.

 WE1h-F1AvoRED BUTTER. How can it be expected that butter of good flavor can be produced from pastures foul with every strong favored weed From early spring, when garlic aEounds, up to fall. when the golden-rod and ragweed cover the pastures and meadows, COWS rarely get bite of grass or glover free from admixture with weeds. And when it is known that these strong and often dis

 

 milk, and that every imputity in the milk seems to concentrate in the butter, how can it then be otherwise than the great bulk of butter coming to market should be poor in quality, and poorer - still in profitable returns to the farmers? Here is the strongest argument for clean pastures and meadows, and ndsuehfarming os wiU raise fled and not weeds.-Agri- cultural. {.

 A ADELIoAoY.-Leaves of various kinds impart most pleasant and delicate flavor in the various dishes prepared for the ta- ble. Peach, almond and laurel leaves are richly charged with the essence of bitter almonds. They must, of course, be used with caution; but an infusion of these leaves may be readily made and used by the tea-spoonful. It is said that the leaves of the common syringa are useful for fiavoring and that theytaste like cucum- bers, and may be used as substitute for salads. The young leaves of cucumbers have flavor like the fruit, and leaves o1 celery flavor soup as we'll as the stalks. The young leaves of the gooseberry are recommended as an excellent addition to bottled fruit. Current leaves flavor not unlike the fruit; so also the leaves of the orange, lemon, and citron.

 KEEPING CARRIAGES. make deep and wide sdead furrow' with blow, in dry, sandy soil and then lay the ca5- bages in it, packed close together, with the stalks up. Then threw the earth back on to the cabbages. The cabbages shoald be dry and the weather cold, and care should be taken that the furrow left on the side of the row of cabbages should be cleaned out, so as to carry of the water. If no water gets to the cab- bages, and the heads are sound, large, and hard when put in, we have never experienced any difficulty in keeping tbem perfectly until spring. And there is nothing that our sheep relish so much. The only trouble about raising cabbages for stock is that they usually command so much more in market than they are worth to feed out, that it is difficult to resist the temptation to sell them.-Ag. ricuHurist.