NEW ENGLAND FARMER. 



395 



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SAUSAGE-STUFFER. 



With this machine, sausages are stuffed with great 

 expedition and ease. The cylinder is filled with 

 minced meat, into which a follower or piston plays, 

 operated by a crank acting with a cog-wheel upon a 

 rachet bar, forcing the meat into and through the 

 small pipe at the end of the cylinder, stuffing sau- 

 sages with great rapidity, compared with the old- 

 fashioned method without machinery. 



As these machines are now constructed, the gear- 

 ing is cast iron, and, of course, very substantial and 

 durable ; and the only part of wood is the bed or 

 plank at bottom. This simple contrivance, which 

 costs but a tritie, saves much labor. 



TREATMENT OF SCARLET FEVER. 



Dr. Lindsly, of Washington, strongly recommends 

 the mode of treatment of scarlet fever resorted to 

 by the king of Hanover. It is as follows, and ex- 

 ceedingly simple : — 



" From the first day of the illness, and as soon as 

 we are certain of its nature, the patient must be 

 rubbed morning and evening, over the whole body, 

 with a piece of bacon, in such a manner that, with 

 the exception of the head, a covering of fat is every 

 ■where applied. In order to make this rubbing-in 

 somewhat easier, it is best to take a piece of bacon 

 the size of the hand, choosing a part still armed with 

 the rind, that we may have a firm grasp. On the 

 soft side of the piece slits are to be made, in order to 

 allow the oo/ing out of the fat. The rubbing must 

 be thoroughly performed, and not too quickly, in 

 order that the skin may be regularly saturated with 

 the fat. The beneficial results of the application arc 

 soon obvious : with a rapidity bordering on magic, 

 all, even the most painful, symptoms of the disease 

 are allayed ; quiet, sleep, good humor, appetite re- 

 turn, and there remains only the impatience to quit 

 the sick-room." 



FRUIT IN CELLARS. 



A great deal of winter fruit suffers early decay, in 

 oonse([uence of a deficiency of ventilation, especially 

 during autumn, and after the fruit is deposited. — 

 Another cause of decay is the improper location of 

 the shelves or bins, which arc placed against or 

 around the walls. By this inconvenient arrange- 

 ment, the assorting of deciA'cd specimens must be 

 done all from one side, and the shelves must hence 

 be very narrow, or the operator must stretch himself 

 in a most irksome horizontal position. The circula- 

 tion of the air is at the same time greatly impeded 

 by the want of space next the walls. To avoid these 

 ?vil."», the shelvcfl should be in the centre, with a pas- 



sage all round. ITiis allows circulation of air: and 

 the shelves may bo twice the Avidth, with the same 

 convenience in assorting or picking. If suspended 

 from the joists above on stiff bars, rats cannot reach 

 them. We have never succeeded so well by any 

 other than this arrangement. It is said that the 

 Germans are very successful in the ventilation of 

 their cellars, by a communication with the principal 

 chimney, the heated air in which necessarily main- 

 tains a current, which sweeps out the noxious and 

 stagnant gases from the vegetable and other contents. 

 — Albany Cultivator. 



SCALDING MILK. 



I noticed in your paper of September 2.5 an article 

 under the above caption, which states that, in Dev- 

 onshire, England, milk is scalded as soon as taken 

 from the cow, &c., &c. This, I think, is not exactly' 

 correct, but cannot state for certain what is done in 

 Devonshire ; but in Cornwall, the county next ad- 

 joining, the process is, to strain the milk in pans of 

 about two or two and a half gallons, and let it cool 

 in the dairy. Some of those dairies arc so con- 

 structed as to have a small stream of water to set 

 every pan in to cool. It should be cooled before 

 scalding : the milk taken at night is scalded the next 

 morning ; that taken in the morning, in the after- 

 noon. Care must be taken to place the pan over a 

 slow fire, so slow that it would take from thirty to 

 forty minutes to bring it to a scalding heat, which 

 can easily be ascertained by noticing a slight swell in 

 the milk. It is then taken from the tire and set 

 away to cool, as before. The cream is taken off in 

 twenty-four or thirty hours from the tijne of milk- 

 ing, as needed. Cream from milk thus managed is 

 delicious — too good to talk about — and so rich and 

 thick that I have seen a common dinner-plate laid on 

 the pan on the cream, without breaking the surface 

 of the cream. T. G. 



Uku.vna, Mo., 1850. 

 — Dollar Newspaper. 



RECLAIMING LAND. 



We frequently meet with instances of reclaiming 

 lands that are quite refreshing in these days of 

 speedy and general exhaustion. A gentleman ha.s 

 just brought us a few samples of timothy-grass, the 

 heads of which arc over nine inches long, and the 

 stalks some four and a half to five feet. The land 

 was purchased by its present owner about three years 

 since, and was then so poor that a crop of corn then 

 raised u])on the ground was fed off in the field, being 

 too worthless to harvest. Green manuring, (crop^ 

 raised on the ground and turned in,) and the ordinary 

 manures of the farm, have, in the short period above 

 indicated, effectually resuscitated this worn-out land 

 — Amorican AgricuUurist. 



