NEW ENGLAND FAIiMEIi. 



Published by JOHN B. RUSSELL, at the coincr of Congrpss arnl l.inrlBll Strpct?, (Six Hoors from the Post Office) linstnn — IIIOMAS G. rKSSRNDKN. h.vi 



VOL. IV. 



FRIDAY, AUGUST 12, 182.'). 



No. 3. 



RURAI. ECONOnX'S'. 



PREPARED FOR THE NEW EN0LAN11 FARMER. 



Russian Method of Preserving Peas green through 

 the Winter. 

 Put into, a kettle of hot w,itpr any quantity of 

 fre^h sl)clled grreii peas; und Mller just Ieltin2r 

 tiiem boil up pour tln^ni into a colontler. When 

 tlie liquor has drained otf, pour them into a large 

 thick cloth, cover them with another, make 

 them quite dry, and set them once or twice in 

 n cnol oven to harden a liltle ; after which put 

 them into paper ha^s, and hang ihem up in the 

 kitchen tnr use. To pre|>are them when want- 

 ed, they are fir?t to be soaked well tor an hour 

 or more, and then put into warm water and 

 boiled with a few spngs of mini, otherwise a 

 little butter. 



To prepare fruit for Cliihlrcn, a far more tvhole- ' 

 some way than in Pics and Puddings. — Put ap-j 

 pies sliced, or plnni-^, currants, gooselierries, >5-c. ' 

 into a stone jar, and spriidile as much loaf sugar 

 a? necessary among them ; set the jar on a hot 

 hearth, or in a sauce pan of water, and lei it re- 

 main till the fruit is perfectly done. 



METHOD OF KEEPING GREEN PEAS AND FRENCH BEANS 



Into a middling sized slewpan, filled with 

 young green peas, put 2 or 3 table spoonful^: 

 of sugar, and place the pan over a brisk char- 

 coal tire. As soon as the peas begin to feel 

 the heat, stir them two or three tinns ; and 

 when they yield water, pour them out oi a disii 

 to drain off the water that comes from them. 

 When drained, spread them out on papir in an 

 airy room where the sun does not come; and, 

 that they may dry the more quickly- turn them 

 frequinily. It is necessary lor their keeping 

 that 'hey should not retain any moisture ; itthey 

 do ihey will soon grow mouldy. 



French beans may be managed the same way, 

 and thus they will keep till the next season as 

 well davoured as when first gathered. 



So7iioni''s Bibliolhcque Physico-Econom. 



To make good Coffee out of Rye. — The rye is 

 (o be well cleaned, and then boiled till it is soft; 

 hut care is to be taken that it does not burst.— 

 It is afterwards to lie <Iried in the sun; or in an 

 oven, and then burnt like coffee, and when 

 »roun<l it is fit for use. It may be infused and 

 Soiled the usual way; but if coffee equal to Mo- 

 I ha is required, half of this powder, mixed with 

 lialf its we.srht of real coffee, gives a beverage 

 fii foi tlir Grand Tuik, or to lie served at the 

 ^'c'llee Haiiibhn of the Palais Royale. — The City- 

 III int. 



For mokivg Cream Cheese. — Take new milk 

 and if that should not be enough for the quanli 

 (y of cheese you wish, take the preceding meaPs 

 milk : mix it all together, and as much boiling 

 water as will make it milk warm, then put in 

 the runnet and let it stand hall an hour after it 

 comes; then take it out with small hoops, with 

 cloths in them, cha.iging tliem three limes a day 

 with wet cloths, rulit)ing them with a little fine 

 salt ; atler laying 24 hours in that state, put them 

 on dry cloths, still turning them three or four 

 tiroes a day. — American Fanner. 



To keep Green Peas. — Shell, and put them into 

 a ketile of water when it boils; give them two 

 or three warms only, and pour them into a col 

 lendar. When the water drains olT turn them 

 oh a dresser covered with cloth, and [lour them 

 on another cloth to dry perfectly. '^I'hen bottle 

 them in wi le mouthed bottles, leaving only room 

 to pour clarified mutton suet on them an inch 

 thick, and for the cork. RosJn it dmvn, and 

 keep it in a cellar or in the eailh. Wlien lhe\ 

 are to be used boil them till tender, wilh a liil 

 of butter, a spoonful of sugar, and a bil ol mini. 

 Domestic Encyclopedia, 



Probably green corn might be preserved by 

 either of the above methods, and thus the pru- 

 dent house keeper may be provided with thai 

 palateable and nutritious substance at any and all 

 times of the year. 



Cure for the Bowel Complaint. — Take a quan- 

 tity of alder berries when perfectly ripe, pres< 

 out the juice, set it over a slow fire, add as much 

 brown sugar as will make it palaiisinle ; let ii 

 simmer till it becomes !\ thin syrup, and then 

 add one third brandy, and cork it up for usf. — 

 One wine glass jg a dose for a grown person, 

 and in the same proportion for children. It may 

 be given three or four limes a day without the 

 smallest risk. 



Effects of Temperance. — We find, from the 

 Registers of the Society of Friends, or Quakers, 

 tba. as a consequence of their temperance, one 

 hall of those that are born live to the age of 47 

 yeals, whereas Dr Price tells us, that of the 

 general populalion of London, half that are born 

 live only 2J years! — Among the Quakers, 1 

 in 10 arrives to 80 years of age ; of the general 

 popniation of London, only 1 in 40. Never did 

 a mote powerful argument support the practice 

 of teuiperance and virtue. 



Best method of cleaning fine block tin covers, pa- 

 tent pe^ater ij-c. — Where the polish is gone off, 

 let the articles be first rubbed over the ouNide 

 with a little sweet oil on a piece of soft linen 

 cloth, then clean it of3l with dry pure whiting, 

 quite liee from sand, on linen cloths, which will 

 m.ike them look as well as when new. Tiie in- 

 siile should be rubbed wilh rags moistened in 

 wet whtiug but without a drop of oil. Always 

 .wpiug these articles dry, when brought from 

 taide, and keeping them from steam or other 

 damp, greatly diminishes the trouble of cleaning 

 I he in. 



pose, th.it the disease is owing to wind in the 

 paunch, . and the tar occasions eructations, by 

 which the wind is discharged and- the animal 

 relieved. 



"• 1 have known the same remedy applied lo 

 horned cattle wilh like success. In fact I never 

 knew if fail. 



" When horned ctiltle are attacked, I have 

 seen them relieved by making a hole wilh n 

 knife or other sharp pointed instrument, in Ihe 

 side of the animal, and into the paunch, so as to 

 let the air escape in that way. I have known 

 this operation [lerformed successfully, but we 

 never, on our farm, did cny thing more in such 

 cases than merely to ajiply the taried rope. 



" In turning callie or sheep into rlover early 

 in the spring, care should be taken if' the clover 

 is rank, thai they should not be turned in svbile 

 lliere is much dew or wet on the clover, as w hea 

 in that stale it has a much giea'ei lendencv to 

 wad and injure them. They should aho be lii iy. 

 en about conlinually for 15 or 20 in'niiles aftep 

 being turned in, to prevent their eating too 

 greedily, and thus injure themselves." 



To Preserve the Teeth. — It is said that washing 

 Ihe mouth every morning with common salt wa- 

 ter will preserve the teeth and gums, sweeten 

 Ihe brealh, and answer every purpose of the 

 more costly dentit'i ices, which genteel people are 

 in the habit of using. • 



Wlio<tping Cough. — A pfaster of Gum Galha- 

 nuni, apylif d to tlio chest cures this complaint.— 

 Medical Adviser. 



To prevent fleas infesting rooms or beds. — Take 

 a feiv branches of pennyroyal and hang it up in 

 Ihe room, lay it on or near the bed ; or carry a 

 few spr.gs in the pocket, and the fiea will never 

 make its appearance. — Ibid. 



Remedy for hoven Sheep and Cattle. — A writer 

 for the American Farmer in speaking of sheep 

 which were hoven in consequence of having eat- 

 en too freely ol clover, savs" the remedy which 

 I applied was simply to lar a piece of rope and 

 tie it in their moulh, and success uniformly at- 

 tended the application. I am not able to state 

 icienti/ically bow the cute was effected, but sQp- 



Bngs and fleas. — Sprinlqle or wash the rooms 

 and bed-rooms wilh common salt water, and 

 those troublesome insects will generally disap- 

 pear. 



VEGETABLES IN ENGLAND. 

 The Quarterly Review says that gardens ap- 

 pear to have been first formed in England in 

 ill the early part of tlie 15th century. Com- 

 mon cabbage was first introduceil from Ihe Ne- 

 therlands in 1562. In the days of IMiltoii, old 

 men remembered when turnips, carrots, early 

 peai^ arid rape were great rarities, being impor- 

 ted from Holland. Cherries and liops were first 

 planted in the reign of Henry tin Eighth ; arti- 

 chokes and currants made their appearance in 

 the time of Elizabeth. Potatoes were first 

 known in England about the year 1586 ; for 

 more than a century they furnished a luxury on- 

 ly for the tables of the wealthy ; in the reign of 

 .lames the First the price of potatoes was one 

 shilling the pound. 



TEA IN BRAZIL. 



A few years since, some hundreds of Chinese, 

 and a Dumber of tea plants, were imported into. 



