18f53. 



NEW ENGLAND FARMER. 



rS" THE FAXuL. 



H;-r oS : 

 He' "- ;" 



ii5 iri.::. 



r 1 pili: 





If veful U 



OeitM here -in ; 



HOVT TO 



FODDES. 



COHX FOS 



Having received several letters making inqui- 

 ries in regard to my method of curing com fod- 

 der. I thought, as the inquiries came from read- 

 ers of your valuable paper, I would give you my 

 method for publication. 



In order to have the fodder good, the com 

 should be cut up while it is yet green — that is, 

 before the leaves and stalks b%in to dry up. Any 

 time after the com becomes hard (or glazed) the 

 com may be cut without injury to the grain. 



I make a stanchion for the shock by tying the 

 tops of four hills together, thus X — then the fod- 

 der 5'. i:.l be set up in the angles as neariy per- 

 . as possible. After setting up six or 

 t - -. the tops should be tied together with 



a wiap 0: grass or stalk ; this makes a firm begin- 

 ning for a shock. The shock should contain at 

 least 144 hills, as the lai^r it is the less propor- 

 tionately it will be exposed to the weather. Bear 

 in miral that the stalks should be set up as nearly 

 perpendicular as possible. Lastly the shock should 

 be well lied at the top w!-- - • ■ -f rye straw. 



Com put up in this m:.- rA fall down 



before huskiiLj-time. I ui __ .i my com in 



from four to six weeks after cutting it up. ^Vhen 

 the com is husked, the fodder should be tied with 

 straw in convenient-sixed bundles for pitching. 

 and it is better to put the stalks from two shocks 

 into one. and tie xhe tops as before ; then, if the 

 'veather is dry. it may be hauled at any time and 

 pot in siitcks convenient to bam. There is no 

 safety in putting it in the mow, however dry it 

 may 37 7 car, for the pith in the butt of the stalk 

 is a gre.it absorbent, and as kto^ as the stalks 

 stand 0- :he grv:iund it will retain moisture enough 



to spoil the stalks if pot into a bot, but wbea 

 thej are stacked ap so that the bvtts coae to the 

 son and air the stalks will not spoiL 



I make mj stacks in the toDo'miog Minar i . ao 

 dnt ve can always haul in an entire stack Sft 

 times : Take a pole, from 4 to 6 inebe* thick «»M 

 frxMn 15 to 18 ieet long, and set it firaly in the 

 groond; then baild die stack arou- ' ' •" ^ 



tops in gainst the p^ and the 

 ing the middk foil as in other stacks, .-it uie top 

 I make a cap of a bundle of stalks. 



Com that is sown for (odder shoald be treated 

 as nearly in the same manner as possible, and ram 

 will have good sweet food for yoor cattle, v£idi 

 they will need no coaxing to eat. 



Your motto, in prep>aring com fodder for stock, 

 from first to last, must be — -WhateTer k worth 

 doing at all, is worth doing welL" It is no wo»- 

 der that cattle shoold refuse to eat stalks, that 

 have stood where they grew till the winds aad 

 frtists of autumn hare bleached aad tried ovt er- 

 ' ery panicle of nutriment — then eat aad tkromi 

 in heaps, (they do not deserve the Bcoae of stacksi) 

 where they are completely soaked by the rain ; 

 then after being basked, tiffown into maws or 

 large stacks, where they heat and moald, and (nlr 

 come before the cattle when half are rotten, ana 

 the other half tainted with the fame* of that vfaicfa 

 is fit only for the manure-yard. 



There is a very great waste for want of care, 

 in the ctirin* of this crop. This year. espeeiaUy, 

 owing". -jht and conseijuent short crop 



I of ha} 

 care, a: 



A T.T FN 



hould be secured, with great 

 _e most economical way. — ^L M. 

 -'/ GeTftlemca. 



DOM'SSTIC •R^i.h.iPT** 



ToUATO Ftddlng.— Slice tooatoes, piirr • 



, layer of them in the bottom of an earthen &h, 



, cover with bread crumbs profuisely seasoned : add 



! another layer of tomatoes and cover with b*cad 



I crambs as before, and when the dish is fiUed. {dfeee 



on ibe top a piece of butter. Put the dL«h into a 



mcderate even, and if two layers of toi&aUje« fiU 



it, twe' ■ .5 will be long enough for them 



to be 5 : -cked. 



Becili: -. — In order to hare totaa- 



toes ni'ce, c > canner, the largest ones 



most be stir.c— \.-^t them into rather thick 

 slices, seasoning each piece with pepper and salt. 

 Use an oys'er gridiron to boil them on — a cco»> 

 mon one will answer — and cook them bot a few 

 moments. When set:t to the table, add batto'. 

 ! The QrTE>- of PrrDtNG*. — One pint of nice 

 bread crumbs to one quart of milk, one cup of s»- 

 gar. the yolks of four egjrs beaten, the grated rind 

 of a lemon, a piece of butter the siie of an egg. 

 Bake until done, but net watery. TThip the whites 

 of the eggs stiff, and beat in a teacupful of sogar 

 in which has been stirred the juice of the fenea. 

 Spread over the podding a layer of ieUr or aaj 

 swcetn:e.i:s voa prefer. Poor the white* of thie 

 eggs over ttils and replace in the oren and bake 

 lightly. To be eate^ with cold cxeaa. It is aec- 

 ood only to ice cream, and for some icesoos better. 



To Cook Vegetable Otstexs. — Slice and 



' boil in water about twenty minutes : add half as 



' much milk, let it boQ a^ season with batter, salt 



and pepper, and serve dfth oackers as j<o« voakl 



ovsters. 



