676 



NEW ENGLAND FARMER. 



Dec 



Keep bits of charcoal in the water to purify it, and 

 it need not be changed. To encourage the flower- 

 ing of bulbous roots, — take three ounces of nitre, 

 one ounce of salt, half an ounce of white potash, 

 half an ounce of white sugar ; dissolve th em in one 

 pint of soft water, and put ten drops of it to each 

 hyacinth glass twice a month. 



We beg our readers to cultivate some or all of the 

 Dutch Flowering Bulbs because they are so bright 

 beautiful, and fragrant. No other flowers possess 

 so many charms ! Plant Hyacinths and say with 

 the poet — 

 "And the Hyacinth purple and white and blue, 

 Wtiich flung from its beils a sweet peal anew 

 Of music so delicate, soft and intense, 

 It was felt like an odor within the sense." 8. o. J. 



DOMESTIC BBCEIPTS. 



Boiled Indi.vn Puddixg. — Two cupfuls of 

 sour milk, two spoonfuls of molasses, one tea- 

 spoonful of soda, one of salt, half a cupful of 

 sifted tloLir, mixed with enough corn-meal to 

 make a batter not very stiif ; half a cupful of 

 chopped suet, from which all the stringy sub- 

 stance has been removed ; a cup and a half 

 of chopped sweet apples, or huckleberries, 

 dried or fre^h, as you have on hand. Boil 

 from two and a half to three hours. 



Graham Flour Muffins. — One pint of 

 sour milk, a small teaspoonful of soda, one 

 tablespoonful of sugar, and Graham flour 

 sufficient to make a thick batter. Bake in 

 rings, or drop the batter in spoonfuls on a 

 flat tin. Add a little salt before baking. 



Quince Preserves. — The orange quince 

 is the best to preserve. Peel and core the 

 quinces ; weigh a pound of crushed sugar to 

 a pound of ([uinces ; put the peel and cores in- 

 to a kettle with just water enough to cover 

 them. Let them simmer about two hours ; 

 then strain the liquor and put it back into the 



kettle, and put in it as many quinces as the li- 

 quor will cover ; boil them until they are ten- 

 der, take them out, and put them on a flat 

 dish to cool ; put in more until all are boiled ; 

 then put the sugar in, and let it boil until it 

 becomes a syrup ; then put in as many quinces 

 as the syrup will cover ; let them boil about 

 thirty minutes, keeping them covered, so that 

 they may retain their light color ; put them on 

 a flat dish to cool ; and then more until they 

 are all boiled ; then boil the syrup until all 

 the water is boiled out of it. When the quin- 

 ces are all cool, put them into jars, and strain 

 the syrup while it is hot through a very fine 

 sieve on the quinces. 



Making Sauer-kraut. — The best we ate 

 ever we made ourselves for many years, and 

 for a considerable time with our own hands, 

 and always from Savoy cabbage. It was 

 manufactured in this wise : In the first place let 

 j'our "stand," holding from a half barrel to a 

 barrel, be thoroughly scalded out ; the cutter,the 

 tub and the stamper also well-scalded. Take off 

 all the outer leaves of the cabbages, halve them, 

 remove the heart and proceed with the cut- 

 ting. Lay some clean leaves at the bottom 

 of the stand, sprinkle with a handful of salt, 

 fill in half a bushel of out cabbage, stamp 

 gently until the juice just makes its appear- 

 ance, then add another handful of salt, and 

 so on until the stand is full. Cover over with 

 cabbage leaves, place on top a clean board 

 fitting the spice pretty well, and on top of 

 that a stone weighing twelve or fifteen pounds. 

 Stand away in a cool place, and when hard 

 freezing comes on remove to the cellar. It 

 will be ready for use in from four to si.K 

 weeks. The cabbage should be cut tolerably 

 coarse. The Savoy variety makes the best 

 article, but it is only half as productive as the 

 Drumhead and Flat Dutch. — Germaatoion 

 Telegraph. 



CLOSE OF SECOND SERIES. 



With this number we close the second series of the Monthly New England Farmer, 

 and also suspend its further publication. We do this in order to give more attention to our 

 Weekly edition, finding it difficult to issue both editions without allowing one to interfere with 

 the proper conduct of the other. 



We can for a limited time supply complete sets of this work, from 1867 to 1S72 — five 

 volumes — for $8. The set forms an agricultural library of great ^ alue for any farmer, being 

 largely original, and embracing contributions from not less than 1500 practical farmers. Any 

 single volume will be sent for $2, and postage (30 cts.) 



