498 



NEW ENGLAND FARMER. 



Nov. 



The Scientific American says that experienced 

 and competent agriculturists pronounce this rake 

 a decided success, and it seems to us that it redu- 

 ces the labor of gathering hay to the lowest point 

 conceivable. In these times, when so many men 

 are going away to the wars, all mechanism which 

 facilitates the labors of those remaining, is of 

 great value to the country ; and this is especially 

 true of machines which enable the work of a man 

 to be done by a boy. 



For the New EnslanU Parmer. 

 THE KITCHEN. 



Very much is written and said about pleasant 

 and tastefully furnished parlors, but the kitchen 

 is left quite in the background, except as it is 

 described in stories of the olden time, "with pon- 

 derous beams overhead, from which hung festoons 

 of dried pumpkin, apple, &c." It is too impor- 

 tant a part of home to be neglected, yet it surely 

 is neglected. The parlor must be cool and airy, 

 and sunshiny ; but the kitchen may be wherever 

 there is room for it, with a view from curtainless 

 windows, of barn-yard or wood-pile — no paint or 

 carpet on the floor, no paper on the walls — fur- 

 nished with chairs and tables, and also with 

 clothes-frame and wash-tubs, a line of dish-towels 

 over the stove, and a row of old hats, coats and 

 frocks for ornaments. This is a picture of too 

 many of our farmers' kitchens ; of the place where 

 we, housekeepers, are expected to spend a con- 

 siderable portion of our time. No wonder that 

 mothers look care-worn, and that farmers' wives 

 and daughters complain of their field of labor. 

 No wonder that soiled morning-dresses are seen, 

 for clean calico ; white collars and smooth hair 

 could never feel at home in a dingy, cheerless 

 kitchen, and the man who will not provide a 

 pleasant one, deserves to take his breakfast every 

 morning opposite a slovenly looking wife. 



I think, now, of one cheerful kitchen, a simple 

 one, to be sure — but the morning sun looks in 

 through woodbine and roses, and never goes be- 

 hind the western hills without giving us a good- 

 night glance — and morning-glories love to peep 

 in, and throw their dancing shadows on the shin- 

 ing floor. The distant view of hills and wood- 

 land makes many a weary burden light, by its si- 

 lent teachings. We sing in such a kitchen, just 

 because we cannot help singing, and a sad heart 

 has no place there. 



And now, as we, shivering, wrap our shawls 

 about us, vainly endeavoring to convince ourselves 

 that winter is not almost here, yet gladly bring 

 our books and knitting-work around the big 

 cook-stove, for the evening, do, husbands and 

 fathers, hear my humble plea in behalf of the "suf- 

 fering sisterhood," and give us a cheery kitchen. 



HiTTY G. 



Remarks. — That's the right kind of talk ! 

 Why, the kitchensof New England are of a thou- 

 sand times more consequence than all the colleges 

 of New England. The kitchen gives tone and 

 character to more of our people than the colleges 

 do, — we had almost said, and all the schools be- 



sides. We like the schools and colleges, but bec 

 cause we have them, it is no reason why the 

 kitchen should be forgotten or neglected. 



liAMPAS IN HORSES. 



Having read an article in your columns about 

 the lampas in horses, and the writer wishing for 

 farther information, I thought I would give him 

 all that I could. 



This disease consists in swelling of the roof of 

 the mouth, near the front teeth, and is sometimes 

 higher than the teeth. It happens generally be- 

 tween the third and fifth year, and is supposed to 

 prevent a colt from gathering his food with ease, 

 so that on that account he falls off in feeding, 

 and consequently in flesh or condition. The us- 

 ual remedy is to sear the parts next the teeth, 

 with a piece of iron made for the purpose, or cut 

 the parts until they bleed freely. 



These remedies are still generally practiced', 

 nor is it possible, I believe, for veterinary sur- 

 geons to prevent its being done. The lampas, as 

 it is called, however, is not the cause of the colt's 

 ceasing to feed well, and falling off in flesh ; it 

 depends upon his cutting the grinding teeth at 

 the proper time ; and if, instead of burning and 

 cutting the lampas, as they term it, they would 

 keep them entirely on bran mashes for a week^ 

 he would be able to eat his hay and corn with 

 avidity ; for the stomach, which always sympa- 

 thizes with the mouth in the painful periods of 

 dentition, is quickly restored, when the power of 

 mastication returns. 



We often find, when the lampas is present, that 

 the membrane of the mouth just within the cor- 

 ners of the lips, is so swollen as to get between 

 the grinders, thus preventing the animal from 

 feeding. When this is the case, it is commonly 

 called bags or washes, and may be removed by 

 swabbing the mouth with a weak solution of the 

 sulphate of iron. This disease is often occa- 

 sioned by the bearing rein being too tight. — B., 

 in Germantown Telegraph. 



A Remedy for Cabbage Lice. — In perusing 

 a late number of your paper, I see a remedy for 

 the cabbage louse is called for. A cheap and ef- 

 fective remedy for this insect is within the reach 

 of all. As soon as the cabbage begins to head, 

 or as soon as the louse makes its appearance, open 

 the leaves carefully with the fingers, and sprinkle 

 common salt between them. This is said to be 

 an infallible remedy — we have used it with entire 

 success. Plants served in this way produce larg- 

 er and solider heads than those left to themselves. 

 — J. S. C, in Farmer's Advocate, 



Swellings on Horses. — Swellings on horses 

 or other domestic animals may be almost always 

 dissipated by applying the following embrocation, 

 viz : To two quarts proof whiskey, or other proof 

 spirits, add one pint of soft; soap. Warm the 

 whole over the fire, and then bottle it, having 

 added one ounce of camphor. This constitutes a 

 liquid opodeldoc, and is an excellent article, if 

 prepared according to the above recipe. 



