42 



NEW ENGLAND FARMER. 



Jan. 



for higher, purer, and more useful lives, it is 

 doubtl'ul whether we shall make much pro- 

 gress in that direction. The thought must pre- 

 cede the act. No month in the twelve offers 

 more opportunities, or more appropriate ones, 

 for mental or physical improvement. 



The Rev. Thomas C. Upham, of Bruns- 

 wick, Maine, has written much and well upon 

 American Cottage Life, and in the introduc- 

 tion to a chamiing poem, entitled The Winter 

 Evening, he says: — "The Winter Evening 

 constitutes in the farmer's hfe, more truly and 

 emphatically than in the life of any other class 

 of persons, a period by itself, a select season, 

 a portion of time, known and recognized by its 

 disthictive traits, and blessed with its peculiar 

 pleasures. It is a season of the year, when 

 there is, to a considerable extent, a relaxation 

 from that constant toil, which occupies him in 

 the more genial months. He is at hofne. In 

 the bosom of his family ; and in the exercise 

 and interchange of domestic feelings enjoys 

 a. degree of humble happiness of which the 

 wealthy and luxurious have little conception." 



This is true, and every farmer, whatever his 

 tastes or amount of information may be, can, 

 by a little systematic effort, so turn his winter 

 evenings to account, as to make them the road 

 to distinction, to pecuniary profit, and the gate- 

 way to heaven ! There is no school like that of 

 the family, — none where the mind is in so genial 

 a mood to learn, so unrestrained and capable 

 of exercising its full powers. It only needs 

 one steady, persistent, intelligent mind to take 

 the lead — not a highly-educated mind. Where 

 is the family without such an one, man or wo- 

 man, daughter or son ! 



The sydem must be, to give a certain amount 

 of time to the work, and fix the mind intently 

 upon the subject before it. There will be no 

 need of laying out a course of study ; that 

 would probably embarrass, rather than advance 

 the object in view. Take some book upon 

 farm work, — French's Farm Drainage, for in- 

 stance, or Flint's Grasses and Forage Plants, 

 and read and discuss, in open meeting, every 

 chapter of each of them, until their topics are 

 well understood. In going through either of 

 these, other books will be referred to, from 

 which selections may be made, and the study 

 and pleasure continued from evening to even- 

 ing. It would not be long before neigh'oors 

 would be attracted to such a circle, and the 



amount of soUd and valuable information ac- 

 quired during the evenings of a single winter 

 would surprise all ; indeed, it would be more 

 than has been gained in a whole life-tune by 

 thousands who are hving to-day ! 



Then more begets more. The mind, having 

 drank deeply once at the perennial spring of 

 knowledge, would seek higher and wider sour- 

 ces of information, until fitted to discharge 

 most of the duties of hfe, in the field, in the 

 forum, or on the bench ! 



Happy the man, in winter's stormy hour, 



When woods and plains with angry snows are strewn, 



Who is not doomed to feel their hostile power, 



But hath a shelter he can call his own, 



The cheerful hearth, the amicable chair. 



He, with his gossip neighbors side by side, 



Spreads cheerfully the /armer's homely fare. 



They deal the mutual jest. Then venturing wide, 



With patriotic zeal elate, the nation's fate decide. 



T. C. Upham. 



CURINQ AND PRESERVING BEEF 

 AND PORK. 



The season has come when it is customary 

 for most farmers to slaughter their cattle and 

 swine, and salt down beef and pork for the en- 

 suing winter and summer use. These articles 

 are to be the substantial "deposits" of the 

 kitchen department, the nucleus of unnumbered 

 meals, and are not only destined to sustain artd 

 strengthen, but to give tone and relish to veg- 

 etables and other food. 



Holding this important place, it is not only 

 of consequence to get good animals to start 

 with, but when procured to preserve their flesh 

 in the best manner to retain its juices and fla- 

 vor. 



Every year thousands of inexperienced per- 

 sons are coming forward to conduct household 

 affairs, and Vjecome responsible for the condi- 

 tion in which food for the family is to come 

 upon the table. To many of these, the ques- 

 tion, "How shall this beef or pork be pre- 

 served?" has never been propounded. They 

 are aware that there may be a right and a 

 wrong Avay of doing it, and that when well 

 done there are few people who do not relish a 

 slice of nice ham or corned beef; and that 

 many a good housewife can speak of the vari- 

 ous advantages, in the mysteries of cookery, 

 which belong to the well-cured, clear, pickled 

 pork. When we know hotv, it is an easy mat- 

 ter to have these things of good (Hiallty, yet it 

 is too often the case that they are put up in so 



