PROCEEDINGS OP THE FARMERS' CLUB. 171 



Lettuce {Lacfnca elongafa), wliicli grows on tlic sides of meadows, fields or 

 gardens, from two to four feet in lieiglit, and in Autumn tlie top reseinblea 

 common garden lettuce. It is not found in pastures, because cattle are 

 very fond of it. Bruise the stalks and leaves and af»ply them as a poul- 

 tice, or bathe the spot with the juice. One application has produced a 

 cure in cases that resisted every other known remedy. There is no danger 

 of driving the poison into the blood. 



Lard — llow to Extract it from Cracklings. 



Mr. J. E. Long, Hublersburg, Center county, Penn , gives us the follow- 

 ing very important information, appropriate to the present season. lie 

 says: 



" In rendering out lard ov tallow, that which remains in the cracklings 

 after dripjiing or pressing may be secured in the following manner. While 

 the cracklings are yet warm smash them line, as you would potatoes for 

 the table; then pour water over them to tin; depth of three or four inches; 

 bring the whole to a boil and set away to cjol. The cellular tissue will 

 sink to the bottom while the lai'd or tallow will rise to the top in a clear, 

 pure cake. The cracklings must be fried hard enough to crumble easily." 



Washing Potatoes — A Cheap, Convenient Apparatus, 



A farmer who has tried and is much pleased with it, sends us the f(jllow- 

 ing description of a cheap domestic apparatas for washing potatoes for 

 stock or family use: 



"Have a tub made of a suitable size to set in another, and not to make 

 too tight a fit. It should have handles like an}' tub, but should be without 

 the usual bottom. Instead of that there should be a bottom of slats set 

 parallel to each other, and about half an inch apart. They may be about 

 one inch square, and the upper side should be rounded, so as not to catch 

 dirt and hold it. They may be fastened in with nails, but the nails should 

 go in lengthwise of all the slats. Set the tub with slats into the otho.v and 

 pour in the potatoes and water and stir with a stick. When the dirt is 

 removed lift the tub out and pour on clean water to rinse the potatoes. 

 They can then stand awhile to dr^in, after which thej' may be set in a con- 

 venient place to use." 



Cider — Keeping it Sweet by Sulphur. 



Mr. R. n. Eastman, Co. I, Heavy Artillery, N. IT. V., writes from the 

 Post Hospital near Fort Williams, Virginia, in answer to Mr. Clement's 

 inquiry how to keep cider sweet, as follows ; " Let it ferment until suited 

 to your taste, then rack off all that is clear and appropriate the sediment 

 to the vinegar barrel. Wash the cider barrel thoroughly, and put back 

 about one-fourth of the cider. Then make a long-pointed bung that will 

 reach within three or four inches of the cider. Attach to the lower end of 

 the bung a rag dipped in sulphur, which set on fire and replace the bung 

 closely. When the sulphur has done burning, give the barrel a thorough 

 eliaking, fill it, bung tight, and the cider will remain unchanged fur years." 



