1861. 



NEW ENGLAND FAR^VIER. 



83 



at the off side of the animal's neck, to attend to 

 his head while coming down. The ox seeming to 

 fear a fall, readily dropped on his knees and down 

 upon his aide. The ropes were then held securely, 

 and the quills easily extracted with a bullet-mold 

 for nippers. 



IF WE KNEW. 



If we knew the cares and crosses 



Crowding round our neighbor's way, 

 If we knew the little losses, 



Sorely grievous day by day, 

 Would we then so often chide 



For his lack of thrift and gain — 

 Leaving on his heart a shadow. 



Leaving on our lives a stain ? 



If we knew the clouds above us, 



Held by gentle blessings there. 

 Would we turn away all trembling 



In our blind and weak despair ? 

 Would we shrink from little shadows 



Lying on the dewy grass, 

 While 'tis only birds of Eden, 



Just In mercy flying past ? 



If we knew the silent story 



Quivering through the heart of pain. 

 Would our womanhood dare doom them 



Back to haunts of guilt again ? 

 Life hath many a tangled crossing, 



Joy hath many a break of woe, 

 And the cheeks tear-washed are whitest ; 



This the blessed angels know. 



Let us reach into our bosoms 



For the key to other lives. 

 And with love toward erring nature. 



Cherish good that still survives ; 

 So that, when our disrobing spirits 



Soar to realms of light again, 

 We may say, "Dear Father, judge us 



As we judge our fellow-men." 



AGRICULTURE AT NEW HAVEN. 



Arrangements have been made to continue the 

 Tale Agricultural Lectures at New Haven this 

 winter, and they are to commence in February 

 next. Among the gentlemen who are to take 

 part in them, are — 



On Pomology and kindred subjects, Messrs. 

 Wilder, Grant, Barry and Parsons. 



On Farm Crops, Manures, &c., Messrs. Quin- 

 CY, Bartlett, French and Tucker. 



On Science, Messrs. Silliman, Johnson, 

 Eaton and Dadd. 



On Domestic Animals, Messrs. Morris, How- 

 ard and Dickinson. 



During the last week of the course, four lec- 

 tures will be given on the subjugation and educa- 

 tion of the Horse, accompanied with demonstra- 

 tions upon the living animal. 



The course will commence February 5, and 

 continue through the month. Three lectures will 

 be given each day, and the intervals of time oc- 

 cupied with discussions. Persons desiring more 

 information than the above gives, may obtain it 

 by addressing Professor John A. Porter, of 

 New Haven, Conn. 



PREPARING BEEP FOR DRYING. 



Will you inform me the "modus operandi" of 

 preparing beef, for drying. 



Jonesville, Mich. YouNG HOUSEKEEPER. 



We are not aware that there is any specific 

 mode for accomplishing the object concerning 

 which "Young Housekeeper'" desires information, 

 as each individual usually consults his or her own 

 taste in the premises. We have had dried beef, 

 which was pronounced excellent, prepared as fol- 

 lows : — Dissolve sufficient salt in water to barely 

 float a potato or egg, heat to boiling point, and 

 skim off all the scum which comes to the surface, 

 add two ounces of saltpetre and two quarts of su- 

 gar-house syrup, then set away to cool. When 

 cold, pour over the beef (see that you have plenty 

 of brine to cover,) and let it remain until thor- 

 oughly cured, — two to three weeks (according to 

 the size of the pieces,) will be necessary. Take 

 out the meat, let it drain, then hang up in any 

 dry place. If a smoky flavor is desired, smoke in 

 same manner as you would hams or shoulders. 

 The quantities given above are calculated for 100 

 pounds of beef. 



In addition to the foregoing we give the follow- 

 ing extracts from previous volumes of the Rural 

 and from other sources : 



In the Rural of Dec. 19th, 1857, "N." gives the 

 following method of curing beef, hams and veni- 

 son, and says, that after an experience of years, 

 in which he has cured many tons, he knows of 

 nothing better. To eyery 20 pounds of hams or 

 beef, take 2 ounces of saltpetre, i pint molasses, 

 and h pint salt. Dissolve and thoroughly mix 

 the ingredients with a quantity of water only suf- 

 ficient to cover the hams when packed rather 

 loosely. After making the brine, let it stand a 

 little time to settle ; pour it on the hams, but 

 keep them from floating in the brine. About 

 once a week take out the hams and re-pack, that 

 every point of the hams may come in contact with 

 brine. In about four weeks they will be cured 

 for smoking, and may be smoked at pleasure. 

 No fear need be entertained that they will become 

 too salt. After smoking they may be replaced in 

 the brine and kept any desired time without in- 

 jury. If saltpetre is objectionable to any one, 

 leave it out and add more salt and molasses. Beef 

 and venison may be cured in the same waj'. 



R. G. B., in the Rural for Dec. 11th, 1858, 

 says : "To corn beef, my method is to cut it up, 

 and pack it in the barrel, and make a brine out 

 of good rock salt, strong enough to bear up an 

 egg, and pour on scalding hot." 



The Ohio Farmer says : — "To eight gallons of 

 water add two pounds of brown sugar, one quart 

 of molasses, four ounces of saltpetre, and fine salt 

 until it will float an e°'3." — Rural New- Yorker. 



Gardener's Monthly. — We thank you, Mr. 

 "Gardener" for your good opinion of us. But 

 why do you not receive the "Farmer," which is 

 regularly mailed to you ? These thievings must 

 be checked. It is a small sin to "rob the Ex- 

 chequer," compared to stealing our children from 

 the mails. We hailed your advent with pleasure, 

 so stated to the world, and have often regaled 

 ourselves upon your savory dishes since. 



