360 TH; E FARMER AT HOME. 



and, by turning the crank, the meat is passed round, through and be- 

 tween the knives, and forward to the large end of the cone, and dis- 

 charged through an aperture in the bottom at the large end of the 

 cone, or opposite the hopper. Cutting meat for sausages by hand, 

 with a knife, as formerly done, was an arduous and disagreeable labor ; 

 but, with one of these machines, and a sausage stuffer, that will do 

 the work of five or six men, sausages may now be manufactured with 

 the greatest imaginable facility and convenience. No family should 

 be without them. 



SAUSAGE-MEAT CUTTER. 



SAVING MANURE. Many persons do not seem to be aware 

 that a valuable portion of manures can escape in the form of steam 

 and gases generated by the heat and decomposition of animal and 

 vegetable matters ; or that another valuable part may be washed out 

 by rain and snow water, while a moiety is frequently lost in the urine 

 that passes through a leaky floor. Every agriculturist should make it 

 a leading object to guard as much as possible against these losses ; to 

 effect this, the barn cellar is probably the best plan yet devised ; for 

 here large quantities of peat, muck, with other valuable absorbing 

 materials, can be stored in summer and autumn for daily mixing with 

 the fresh dung during winter. The temperature of the whole mass 

 can be easily regulated so as to guard against loss by excessive fer- 

 mentation ; the muck absorbs the urine, and no drenching rains wash 

 out the soluble portions of the contents of the cellar, but all is saved 

 in the best possible condition to be carted out and ploughed into the 

 soil. 



But as few farmers, compared with the many, have cellars under 

 their barns and stables, sheds answer a very goocl purpose for shelter- 

 ing winter-made manure. In such cases the hovel floors should be 



