

bly no climate in the world more admirably adapt- 

 ed to the cultivation of the sugar beet than that of 

 New England. In no case which has fallen under 

 our observation, have those who have planted it 

 failed of securing a paying crop, while in most cases 

 it has yielded a greater actual profit than any other 

 product of the farm. 



It should be planted in drills, on good, deep, and 

 rather warm soil, well stimulated with rich and in- 

 vigorating manure, and should be carefully hoed 

 and kept clear of weeds. The soil between the 

 rows, and between the roots in the rows, should be 

 kept light, in order to facilitate the absorption of 

 those fertilizing agents' from the atmosphere upon 

 which, in a very great measure, the perfect devel- 

 opment and maturity of the system are found to 

 depend. 



A mechanic having a cow, and but a small piece 

 of ground from which to derive the means of sus 

 taining her, cannot do much better than to plant a 

 portion or the whole of it to sugar beets. He will 

 in this way secure more salutary aliment for bis an- 

 imal than in any other way, and at less expense. 

 From eight to thirteen hundred bushels have been 

 taken from an acre, and in several cases, the crop 

 has amounted to fifteen hundred. The roots attain 

 a large size, and are very nutritious and wholesome. 

 Swine fatten rapidly on boiled sugar beets, and the 

 pork made on this food is said to be more solid than 

 that made on potatoes or any other root. We ad- 

 vise every one this season, to put in a small plot of 

 this vegetable, and give it a trial. 



For the New England Farmer. 



SEEDS FOR KANSAS. 



Dear Sir : — Permit me to call the attention of 

 the Massachusetts State Kansas Committee to the 

 importance of taking some immediate steps to fur- 

 nish to the settlers in Kansas, a supply of seeds for 

 the spring planting, especially potatoes. Last spring 

 they were so scarce as to command, in some cases, 

 from six to eight dollars per bushel. 



The soil of Kansas is well adapted to the potato, 

 but to insure a successful crop, the early varieties 

 must be relied upon. No portion of the country, 

 is so famed for the varieties of early potatoes as 

 the vicinity of Boston. Cannot the interest and 

 sympathy of the amateur farmers, gardeners, mar- 

 ket-men, and others, be enlisted to furnish to your 

 committee a gratuitous supply of all the most es- 

 teemed varieties, to be forwarded at once to the 

 Territory ? I will pledge myself to see them dis- 

 tributed «through the dilferent sections of the Ter- 

 ritory, so as to give them a general introduction. 

 A stock of the different varieties of beans, both 

 garden and field, and also of peas, would be most 

 acceptable. Yom-s truly, E. B. Whitman, 

 Gen, Jigt. jYational Kansas Committee. 



Remarks. — We will take charge of such seeds 

 as our friends may leave at this office, for the pur- 

 pose above indicated, and see that they go into 

 proper hands. 



LADIES' DEPARTMENT. 



DOMESTIC RECEIPTS. 



French Pot au Feu. — I cannot expect, says 

 Soyer, in his "Shilling Cookery," that this truly na- 

 tional soup of France can be made to perfection, or 

 done with so much care as in that country, there- 

 fore I have simplified it, and shall call it the French 

 Cottage Pot au Feu, or French Soup. 



Put a gallon of water in the pot, put four pounds 

 of the buttock of beef, or shin, or five pounds of the 

 thick part of the leg, three tea-spoonfuls of salt, 

 one of pepper, four onions, four leeks cut in pieces, 

 two carrots, and two good-sized turnips, three 

 cloves, one burnt onion, or three spoonfuls of col- 

 oring ; set it on the fire ; when beginning to scum, 

 skim it, and set the pot on one side of the fire. 

 Add now and then a drop of cold water ; it will 

 make it clear. Boil four hours. Bread sliced, put 

 into the tureen, and pour the broth with some of 

 the vegetables over ; serve the meat separate, and 

 the remaining vegetables round. 



If this simple receipt is well attended to, you 

 will find it a very good soup and bouilli. If you 

 run short of any of the vegetables, make it good 

 with others. If no burnt onions or coloring, the 

 soup will be white instead of a sherry color ; but 

 still it will be good. In France they always put 

 in half a pound of ox liver to every four pounds of 

 meat. I am sure they are too good judges over 

 water to spoil their soup ; in fact, there the ox liv- 

 er costs as much as the meat — sixpence per pound 

 — therefore it is not with a view of saving, but to 

 make it better. 



PujVipkin Ph;s ^v^T^ouT Eggs. — As I have nev- 

 er seen the following receipt in print, says a cor- 

 respondent of the Prairie Farmer, and thinking it 

 may be of interest to some of your lady readers, I 

 send it to you, and you may do as you see fit about 

 publishing it : 



Prepare the pumpkin in the same manner as 

 when you used eggs ; take a tablespoonful of flour to 

 a pie — mix it with some milk — stir it in the prepared 

 pumpkin, and when baked you will not be able to 

 tell any difference in the pies made with eggs and 

 those made with flour. 



Tea Cake. — Three cups of sugar, three eggs, 

 one cup of butter, one cup of milk, a small lump of 

 pearlash, and make it not quite as stiff as pound 

 cake. 



Pint Cake. — One pint of dough, one tea-cup of 

 sugar, one of butter, three eggs, one tea-spoonful 

 of pearlash, with raisins and spices. 



Soft Gingerbread. — Six tea-cups of flour, three 

 of molasses, one of cream, one of butter, one table- 

 spoonful of ginger, and one of pearlash. 



Jumbles. — Three pounds of flour, two of sugar, 

 one of butter, eight eggs, with a little carraway 

 seed ; add a little milk, if the eggs are not suffi- 

 cient. 



Raised Waffles. — Make a thick batter of milk 

 and wheat flour, add four eggs, beat light a gill of 

 yeast, a spoonful of butter ; let it rise some hours. 



Sweet Potato Waffles. — Two table-spoonfuls 

 of mashed potato, one of butter, one of sugar, one 

 pint of milk, four table-spoonfuls of wheat flour. 

 Mix well together, and bake in a wafQe iron. ' 



