1853. 



NEW ENGLAND FARMER. 



513 





. -^-.===1 -" -^'^r^JBg^iJ^ 









■-'■^ 



i?s^ 







CONSTERNATION. 



This animal received the award at the New 

 York State Fair last year, as the best thorough 

 bred horse over four years old ; and if we regard 

 his delicate ear, keen eye, light intelligent face, 

 ■well set neck, clean limbs, deep shoulder, round 

 chest and long quarters, we must regard him as 

 worthy of high admiration, and of the award given 



Horses have never commanded such high prices 

 as at the present time, that is, horses of the first 

 class. Common roadsters, or draft horses, bring 

 high prices, but not high compared with what 

 "fancy" or "fast horses" bring. The cities 

 drain the country of the best animals, and those 

 that are left behind are poor enough. "We hope 

 the enterprise at Springfield will call more partic- 

 ular attention to the breeding and discipline of 

 horses, and result in important improvements. 



Improvement in Grist Mills. — The Worcester 

 Spy speaks of improvement in the manner of peck- 

 ing mill-stones by which their capacity for grind- 

 ing can be doubled. The editor of the Spi/ saw it 

 applied to a mill in "Worcester, and the result of 

 its application was that a bushel of Northern corn 

 was ground in a minute and a half — and that an 

 old-fashioned mill, with a single run of stones, 

 with the improvement, will grind forti/ six bushels 

 an hour. 



HOV/ SHALL WE PRESERVE EGGS ? 



This is the " grand question.'''' "V\"e have in the 

 course of our life tried nearly all the expedients 

 that have been recommended, and sometimes suc- 

 ceeded, and sometimes failed ; from which results 

 you will say it is no more than fair to conclude that 

 none of the methods are infallible. We have 

 learned one fact from these experiments. Eggs 

 should be perfectly fresh when you begin to pre- 

 serve them. If an egg has commenced, even but 

 a very slight decomposition, it is difficult arresting 

 it; indeed, we are inclined to think nothing short 

 of freezing will do it. The following very simple 

 plan we have never tried, and know nothing prac- 

 tically whether it be effectual or not. We found 

 it in the Farm Journal quoted from the English 

 Agricultural Gazette. "We pass it over to our 

 readers for their consideration. 



Take a half inch board of any convenient length 

 and breadth, and pierce it as full of holes (each 

 1 1-2 inches in diameter) as you can. I find that 

 a board two feet and six inches in length, and one 

 foot wide, has five dozen in it, say twelve rows, of 

 five each. 



Then take four strips two inches broad and 

 nail them together edgewise into a rectangular 

 frame of the same size as your other board. Nail 

 this board upon the frame and the work is done, 

 unless you choose to nail a beading around the top. 



Put your eggs on this board as they come 

 from the poultry house, the small end down, and 

 they will keep good for six months, if you take the 

 following precaution : Take care that the eggs do 



