200 



NEW ENGLAND FARMER. 



April 





the sugar-orchard. The Tribune says, "use the 

 antiquated boilers to store sap and syrup in." To 

 this I demur. They are not usually the purest 

 vessels that can be had. 



STORING TUBS. 



When you gather your tubs at the close of the 

 season, you will of course cleanse them as thor- 

 oughly as you can with cold water, and store 

 them where they will be safe from the action of 

 the weather. 



What I have to say of the mode of tapping 

 trees, cleansing syrup, "sugaring off," &c., I must 

 resume for another letter. 



Yours, E. H. GOODRICH. 



Rbisdale, Mass., Marcli 5, 1858. 



EXTRACTS AND KE PLIES. 



TREES FROM CUTTINGS. 



Will slips of elm, locust, or any other trees, be- 

 sides willow, grow by sticking them into the 

 ground, and, if so, how large should they be. If 

 limbs or branches will live and grow into trees, 

 served in this manner, it appears to me that a 

 good many farmers might find it profitable to 

 plant in this way. The land most suitable in my 

 opinion, is around the edges of swamps and 

 ponds, where there is nothing growing at pres- 

 ent. Locust and elm is valuable timber in these 

 parts, when it gets to be five or six inches and 

 more in diameter. 



Branford, Ct., March, 1858. 



Remarks. — We have Cherry trees now grow- 

 ing which Ave obtained by cutting off the shoots 

 which had grown the previous year, and then 

 planting them in moist, shady places. It is quite 

 probable that twigs of other trees would grow as 

 well under favorable circumstances, as we know 

 of one or two instances Avhere the apj^le twig has 

 taken root and produced a fine tree. 



WntRE DOES THE WHITE CLOVER COME FROM ? 



Some years ago, in enlarging my house-cellar, 

 I threw out a quantity of blue hard pan. A few 

 loads of this I spread on a moist, cold piece of 

 land, which for several years I had mowed more 

 for looks than profit, it being not far from my 

 house. The next year the- white clover came up 

 (to use a common expression) "as thick as a mat," 

 where I never saw clover before. It was very 

 short, but so thick that I cut a handsome swath. 

 Now where was the seed ? In what I spread on ? 

 Or was it in the ground ? If so, why did it not 

 germinate before ? J. WooD. 



Boyalston. 



Remarks. — It is quite probable that the clover 

 seed was in both places — in the "hard pan" which 

 you spread, and in the "cold piece of land" upon 

 which you placed it. The gravelly soil spread 

 may have contained some mineral, sulphur, for 

 instance, which was congenial to the seed, and in- 

 duced it to germinate on the cold, Avet land where 

 it had failed to sprout befcre ; cr ihe "hard-pan'' 

 may have attracted an unusual amount of heat, 

 and thus caused the clover seed to germinate. 



rOTASn AND ASHES. 

 I want to inquire of your numerous subscribers 

 how much good potash dissolved in water and 

 mixed with yellow loam will be a substitute or 

 :5qual_ to 100 bushels of unleached ashes for a 

 dressing spread on meadow or for corn in hill? 

 Ashes being scarce and" dear. 



A New Subscriber. 



LADIES' DEPARTMENT. 



DOMESTIC KECEIPTS. 



To Cook Parsnips. — Scrape the parsnips, 

 wash, and slice them lengthwise ; boil in just 

 water enough to cover them, till thoroughly done ; 

 then put in a piece of butter, Avith a little salt and 

 pepper ; beat up an egg with a spoonful of flour, 

 and pour over them, and they are ready to dish 

 up. — Country Gentleman. 



Celery. — This delicious vegetable is not gen- 

 erally appreciated as a cooking vegetable. Wash 

 the stems clean in salt and Avater, and drop them 

 into boiling Avater ; after boiling tAventy minutes 

 take up and drain ; place some toasted bread in 

 the bottom of a dish, lay the celery upon it, and 

 season with butter, pepper and salt. 



A Cheap and Good Pudding. — Permit me 

 once more to give you a recipe for making a good 

 pudding. It is at once economical, healthful, nu- 

 tritious, and delicious ; it may be eaten Avarm or 

 cold. When cold, it is a capital substitute for 

 hlanc mange. 



Into a nappy that Avill contain about two qliarts 

 place apples, pared and cut coarsely, until the 

 dish is nearly full ; sprinkle on this six table- 

 spoonfuls of sago ; then pour into the dish as 

 much hot water as will cover the apples and sago. 

 Let it bake about tAvo hours. If the upper pieces 

 of apples become too brown, push them doAvn and 

 others Avill take their places. 



This pudding should be eaten in deep plates 

 or saucers, Avith cream or milk and sugar.— r 

 Country Gentleman. 



Egg Cakes. — Eggs are not generally very 

 plentiful at this season of the year, and I fre- 

 quently make egg cakes as a substitute for fried 

 eggs, and some of my family like them even bet- 

 ter than the real eggs. Perhaps some of your 

 readers may wish to give them a trial. Beat six 

 eggs thoroughly, add a quart of sAveet milk and 

 a little salt — stir in flour ti.'l you have a nice bat- 

 ter, then, taking care to have your lard, or pork 

 fat, hot enough to brown them quickly, drop the 

 batter in Avith a spoon, serve them hot. Don't 

 make the batter too thick. The above propor- 

 tions Avill make enough for a family of a baker's 

 dozen. — Aroostook Pioneer. 



Cure for Rheumatism. — 1 oz. Oil Rosemary, 

 1 oz. Oil Cloves, 1 oz. Oil Origanum, 1 oz. Spir- 

 its Turpentine, 1 oz. Spirits Ammonia, 1 oz. Tint- 

 ture Cantharides, 1 oz. Alcohol. Mix in a light 

 glass-stopple bottle, and shake up Avhen used. 

 Heat a saucer on embers, pour a little in the 

 saucer, and rub it on the part afi'ected Avith the 

 hand, previously Avarmed by the fire, so as to en- 

 courage absorption. Also said to be very good 

 for sick-headache. 



