200 THE FARMER'S 



A method of preserving cream. 



Take twelve ounces of white sugar, and as ma- 

 ny grains of finely powdered magnesia, and dis- 

 solve them in a small quantity of water, over a 

 moderate fire. Afler the solution has taken 

 place, 12 oz. of new cream should be immediate- 

 ly added, and the whole uniformly mixed while 

 hot. L,et it then gradually cool, and pour it into 

 a bottle, which must be carefully corked. If kept 

 in a cool place, and not exposed to the air, it may, 

 be preserved in a sweet state for several weeks, 

 and even months. 



To prevnet bottled cider from bursting. 



Make a strong frame of plank, say, 1 1-2 or 2 

 inches thick and nine deep, by locking it together 

 edge-wise, place it in the cellar, and sit the bottles 

 of cider in it, (afler being well corked) as close 

 as possible, until it is entirely filled, except the 

 space* for one bottle, which must be left to com- 

 mence taking them from, when wanted for use. 

 Then put clean sand on them, and settle it be- 

 tween the bottles, by throwing on alternately wa- 

 ter and sand, until the sand is well settled halfway 

 up the neck of the bottles. In that situation the 

 bottles will be preserved, filled with the very best 

 cider for any length of time. 



By placing ice on the sand over the quantity of 

 bottles proposed to be used a day, it will be as if 

 put into ice water. 



To prevent Shippers in Bacon. 



Take of red pepper finely powdered one tablo 

 spoonful for every joint of meat, and rub it on the 



