Year: 1872

and D )wdered chalk. Wet the cloth, rub on the mixture, and lay it in the sun.

 INDIAN LoAF.-OEe quart sweet milk, half cup molasses, one teaspoon of salt, ohe saucer of four, two saucers of meal; steam two hours, and bake fifteen min utes. Eat warm.

 To PREVENT FLIES FROM INJURINa GILT FRAMEs.-Boil three or four onions in a pint of water, then with gliding brush wash over your frames, and the flies will not alight on the article washed. No in- jury will result to the frames.

 To PRESERVE CLOTHES PEGs.-Those pegs boiled few moments, and quickly dried, once or twice a month, become more flexible and durable. Clothes lines will last longer, and keep in better order for wash-day service, if occasion ally treated the same way.

 STEAM BROWN BREAD.-One cup ot Indian meal, two cups of rye, one cup of molasses, two cups of milk, half tea spoonful soda, the same of salt. Stir we'll together and steam three hours, taking care that the water does not stop boiling. Add boiling water as the water boils away. If you wish it hot for breakfast, steam the day before, and in the morning set in the oven for half an hour to form good crust.

 YEAsT.-Jn quart of boiling water stir sufficient wheat flour to make smooth, thick batter; while hot, stir in it four ounces of white sugar and a teaspoonful of salt. When cold, put in sufficient yeast, say near teacupful, to cause the mass to ferment. Lay it by in @ covered jar for use. Half teacup- full is enough to make two loaves. To renew the yeast when used up. reserve teacupful. It is simple and efficient for raising buckwheat cakes and bread very light and very white if tue flour IS good.

 Coop FRIED CAKES. - Take one-half cup of sugar, one cup of sour cream, one egg, one teaspoonful of cream tartar, one teaspoonful of soda, and little salt. First beat the egg, then add the sugar, stirring to 8 creamy consistency dis solve the cream of tartar and soda to- gether in cup of cream and add to the egg and sugar, stirring in the four until the mass becomes quite stiff. Then flour the moulding board, turn upon it the dough, work in as little extra flour as possible in getting the mass to 9 proper consistency for frying. Sweet cream or milk may be used when sour cannot be had.

 WHEN TO Cur WHEAT.-On this sub- ject Ihe Germontoaon Telegraph remarks that it should be remembered that wheat is composed of gluten, starch and bran Gluten is the nourishing quality of the grain, makes the flour stick together in the hands of the baker, and gives weight to the graln-and there is the greatest quantity ot gluten Tn the grain just when the straw IS yellow two or three joints from the ground, the head turns downward, and you can mash grain between your thumb and finger without producing any milk. It may therefore be set down as an indisputa- bic truth that every day the wheat stands after this stage of it's ripeness, the gluten dec1ease in quantity and the bran in- creases in thickness.

 LINING HAY.-Thos Eckles of Minne- sota, who has 40 acres in meadow, says he starts the mowers two or three days be- fore the timothy blows for the firsc time. and continues cutting and stacking until the work is completed, putting up what he cuts the same day, providing it IS not wet. He stacks while he cuts green, and

 

 quarts of air-slacked lime to every ton of hay. His hay is never musty and his horses like it much better than hay that has been salted. They have never had the heaves, or ever a cough since he limed, and he believes that if horse that has the heaves is fed on Timed hay he will get rid of them. In fact he has known such eases.

 How DAIRY STOCK RUN DOWN. - Dairymen complain that they cannot af- ford to raise their calves. that it is cheap CT to buy COWS to replenish their stock than to raise them. This may be so when they lock at the matter of present nxpediture of dollars and cents. But it IS questionable whether the rule holds good to the end, and whether the dairy men, or indeed farmers generally. could not by expending $50 in raising a calf until 1t becomes COW, start it on it's pro- ductlVe existance in an improved condi- tlon so as to make 8 profit on the in- vestment. As it is true that an animal starved and stunted in it's early life never regains what has been lost, so it IS true that one fed and encouraged in It's period of growth may be maoe bet . ter and more productive thoughout life. If the present destruction of calves for the market is persisted in, the present scarcity of good COWS must increase, and the supply to which the da1rymen look to replenlsh their stock must de- crease, and as consequence prices must advance. Further, as the best calves are taken for the knife and the poorest retained, another element is added to those which make up the sum of the deficiency.

 HARVESTING WHEAT.-Cut as soon as the kernels cease to have any more milk Tn them, but not earlier, says the Aq'i- cuturist. Bind carefully, and set the sheaves up firmly, so that they will not blow down. Much wheat is lost from careless shocking. If the weather is threatening, it is a good plan to cap the shocks with coul le of sheaves. If the wheat is to be thrashed as it is drawn in, 1t should Oe allowed to stand in the shock until the kernels are quite hard and dry, otherwise the wheat will be sure to heat in the granary, and in any case 1t will be necessary to turn it over occasionally. Wheat that is put in 8 stack or barn, may be drawn earlier Thrust the hand into the middle of the sheaf under the band, if there is no feel ing of dampness, draw in at once, pro- vided there is no dew or rain on the sheaves and the butts on the ground are dry. If the butts are damp, push over the shocks and expose the Lutts to the sun or wind for an hour or so ahead of the pitcher. If you are short of barn room, put two good men on the bay, and let every sheaf be properly laid in courses and pressed firmly together. man who understands his business. can get one-third more wheat into the barn than if the work is done carelessly. When wheat is ono safely in the barn, 1t IS great mistake to thrash too early. The straw and wheat will both be better If allowed to remain for month or two, or at any rate until the wheat is through