268 



ME A 



ME A 



they will so break and spoil the 

 s"'i;d wall their feet, that it will 

 noi be tit for mowing, nor bear 

 more ?han half a crop. All the 

 fall [ei-dm^y of such land should be 

 over, before the heaviest rains o' 

 aiitiitnn. hi the spring, no hoof 

 should, by au> means, be suffered 

 to ijo upon a soft meadow. It oc- 

 ca^^ioMS so much loss and damage, 

 th^it a farmer had better give treble 

 price for hay to feed his cattle, or 

 buy corn for them, than to turn 

 th^m in. as some do, to eat the 

 gra^s that first springs, and which 

 h^"^ hut little more nourishment in 

 it than water. No hushnndry can 

 be worse, if husbandry it may be 

 called. 



Vleadows that bear poor water- 

 grasi-es should be mown rather be- 

 ftire i!ie grass is grcnn to its full 

 si/ ^ The hay will be so mucli 

 sweeter and better, that what it 

 wants in quantity will be more 

 than made up in its qut^lity. And 

 the lo>ss of quantity ma\ peihaps ; 

 made up in fall feeding ; or else a 

 second crop may be taken. 



I have long observed that heav) 

 rains commonly fall before the end 

 Of August, by which low meadows 

 are often flooded. Th^^efore, 

 there is danger in delaying to mow 

 them till it is so late. The crop 

 may be either totally lost, or men 

 must work in the water to save it 

 in a damaged condition. 



MEASLES, a disease in swine. 

 The eyes are red and inflamed, 

 and the skin rises in pimples, and 

 runs into scabs. To cure a swine 

 of this disease, takehalf a spoonf(j| 

 of spirit of hartshorn, and two 

 ounces of bole armoniac, mix it 



wifh meal and water, and ?ive it 

 him ;n the morning when he is 

 hungry. Repeat the dose every 

 da), nil he is cured, which will be 

 in four or five days. 



MEAT. Preservation of. Meat 

 may be preserved fresh many 

 months, by keeping it immersed in 

 molasses. A joint of meat, or any 

 provision, suspended in a flannel 

 l>ag will keep sweet much longer 

 than by most of the modes com- 

 monly practised. The cooler and 

 dryer the meat is, when the flainiel 

 IS put round it, the better, and the 

 flannel should be perfectly clean. 

 Fri'sh meat put in a close vessel, 

 containing vinegar will be preser- 

 ved a considerable time. Tainted 

 meat may be rendered good, by 

 pickling it in pearl-ash water some 

 lime. Before it is cooked, how.jV- 

 ever, it should be dipped in vine- 

 gar a short time, and then salted in 

 brine. When meat has become in 

 some degree putrid it may be cur- 

 ad by putting it into a vessel and 

 boiling it, aud skimming off the 

 >cum. 'i'hen throw into the- sauce- 

 pan a burning coal, viry compact 

 and destitute of smoke ; leave it 

 there for two nsinuti-y, and it will 

 have contracted all the smel! of the 

 meat. 



When meat has become f;iinfed, 

 after having been pickled or salted 

 down, the following process, it is 

 said, will cure it : Take a suflicient 

 quantity of charcoal, and after ta- 

 king out the meat, and throwing 

 away the otfensive pickle, repack 

 it in the barrel, lay pieces of char- 

 coal between the pieces of meat, 

 and make a new pickle, adding a 

 little salt petre. In about five or 



