AGRICULTURE. 17 



The egg^ which before the appUcation of the Ume ap- 

 pears clear and transparent, afterwards becomes opaque, 

 and puts on the appearance of an addled egg. The 

 efficacy of the above remedy has been established b}' 

 several experiments, one of whicii we here relate. 

 Wheat supposed to be infested by the Hessian flj', 

 was taken, one half of the quantity treated vfitli lime, 

 and the other half was sown in the same soil with the 

 prepared, in alternate drills; the result was that every 

 stalk from the prepared seed came to maturity and 

 was productive, whilst the alternate drills which had 

 been sown with unprepared seed, were almost totally 

 destroyed. 



The above remedy for so serious an evil cannot be 

 too widely circulated. 



TO KEEP BEEF. 



A country housekeeper, to whom a sirloin or a steak 

 is not an every day treat, has been taught, by necessity, 

 hozo to keep beef; an art unknown in towns, where daily 

 access can be had to markets; but it is a most valuable 

 secret, equal to that of keeping venison, so highly prized 

 by the quins and aldermen of England ; and I here pro- 

 pose, without the prospect of any other reward than the 

 hope of an honest fame, to communicate it to the Ame- 

 rican public. 



Beef is never fit to be eaten in steaks until a week 

 after being killed. If a piece of beef is suspended by 

 a hook and string in a dry cellar, so as not to touch the 

 wall, it will, in our hot climate, in the hottest season of 

 summer, keep from one to two weeks without a particle 

 of salt; and in winter it will keep from eight to ten 

 weeks. I have this winter kept it two months, with a 

 constant and great improvement to the last, and have 

 no doubt I might, with increasing benefit, have kept it 

 for a month longer. No one, without the proof, can 

 believe how astonishingly it will improve in tenderness 

 and flavor after being kept a due length of time, and it 

 doubtless is much more wholesome tlian rank, tough 

 beef, that is laboriously masticated to become a cause 



b2 



