1862. 



THE ILLINOIS FAKMER. 



237 



for another. Blocks of wood or bits of board, 

 cut out into a cup form with a go ge, or bored 

 only part wap through with a large auger an- 

 swer every purpose. They shouiJ be partly 

 filled with cement, before turning the bottle into 

 them. 



For cement we heat together in an old tin ba- 

 sin or iron kettle, one pound of rosin, and one 

 and a half to two ounces of tallow. This may 

 be mixed in a quantity, and melted from time to 

 timn as wanted. We formerly used a little over 

 one ounce of tallow to one peund of resin, tut 

 one further in experience is in favor of softer ce- 

 ment, when the fruit is stand in a cool cellar. — 

 While the fruit is being heated as above described 

 the bottles are well warmed by setting them near 

 the fire and frequently turning them ; or better, 

 by setting them in cold water in a wash boiler 

 and heating to the boiling point. The fruit being 

 barely scalded through, it is dipped hot into the 

 heated bottles, through a funuel if the bottle 

 necks are small. This is done carefully so as 

 not to mash the fruit. The bottles %ve filled up 

 to where the bottom of the stoppers come ; they 

 are then jarred a little to make the air bubbles 

 rise, and mere fruit or sprup added if needed. 

 Tae tops and necks are then wiged clean inside 

 and out, and the stoppers put in and sunk to a 

 level with the top. The cement being warmed in 

 the mean time, a little is dipped on over the stop- 

 per to close them tightly. The bottles are turned 

 necks down into little patty -pans, or saucers.and 

 a quantity of cement dropped to completely in- 

 close the stoppers and the necks. When cold, 

 the bottles may be set either side up, the cool- 

 ing will shrink the contents so as to create a 

 strong inward pressure, but the patty-pans pre- 

 vent the stoppers from being presse 1 in, and the 

 cement shuts out air. 



The whole process is simple, and quickly per- 

 formed. After the fruit is prepared, two per- 

 sons will heat it, and put up 69 to 100 bottles in 

 a half day. We prefer quart bottles as these 

 furnish enough for once opening. If cork stop- 

 pers are used, they are rendered soft and pliable 

 and may be crowded into a small erifice, by first 

 seaking them in hot water. 



■»•»- 



How TO Make a Boiled Dish. — Almost every 

 family has a dinner as often as once a week of 

 what is popularly known as a "boiled dish," and 

 which, properly cooked, is one of the best dishes 

 In the world ; but all cooks do not know the best 

 way to boil corned beef. The common method, 

 in order to make it tender, is to put it into cold 

 water and let the beef and water come gradually 

 to boil. This certainly makes beef tender, but 

 also extracts the juicy flavor. A better way is 

 to wait till the water boila before putting in the 

 beef; it will then be sufficiently tender and will 

 retain all its strengthening and juicy properties. 

 Hams, after boiling four or five hours, aocording 

 to size, should be taken out, the skins taken off, 

 and cracker and bread crumbs grated over them, 

 and then baked in a brisk oven for one hour. A 

 leg of mutton can be tre&ted sacoessfuUy in the 

 same way, only it does not need to be boiled so 

 long, and of course the belling should be gentle. 



From the Farmer's Advocate. 



Farmers' Convention- 



Wtanet, July 1, 1862, 



Mr. EniToa: I noticed an article in your issue 

 of June 21, from friend J. H. Pickerell, under 

 the above head, inquiring about the proposed 

 convention of County Agricultural Societies. I 

 suppose such an idea has ''gone up," as I have 

 seen no effort from any source for some time, in 

 relation to it. The officers of the State Society 

 took the subject under consideration, and, as I 

 understand it, concluded such a convention im- 

 practical or useless. But, in the place of it, 

 recommended the hulding of a Farmer's Conven- 

 vedtion at Peoria, during the next Siate Fair, 

 and say "that, in case it is decided to hold such 

 convention at the time and place mentioned, the 

 Executive Committee will make the decessary ar- 

 rangements to accommodate such convention 

 during its sessions, agd will heartily co-operate 

 as individuals in lurihering the objects of the 

 same. 



Whether societies will conclude to have such a 

 conveniion at some time and place, as has been 

 talked of, and societies have voted on, I am un- 

 able to judge ; but think it clear that no aid can 

 be expected from the State Society on this sub- 

 ject. I feel thnt sujh a convention at the time 

 of the State Fair, will be next to useless, as 

 there will be enough else to attend to at that 

 time. 



I wish to make an inquiry of those who know: 

 Having sent out premium lists to quite a number 

 of (the most I could fiud out name and postoffice 

 address of ) county societiys in hopes that we 

 might compare li.-is and learn improvements 

 therefrom, only two societies have sent as ex- 

 change, and no Agricultural paper except the 

 State Agricultural Society's Journal, has noticed 

 the reception of it, though one at least has no- 

 ticed that of other societies. I want to know if 

 these officers of county societies are unwilling to 

 that we can receive improvement from them ? 



Improvement has been and is my aim ; and I 

 thought by this exchange, we might learn valu- 

 able points, as I see na other way to do it with- 

 out a convention, neither do I know of any ag- 

 ricultural paper in the State, but what is filled 

 with matter more interesting to a majority of its 

 than the consider!ition of improvements in agri- 

 cultural societies. E. S. Phelps, Jk. 



None of the cultivated grain plants have 

 been found growing in a state of nature. It is 

 a remarkable fact that neither oats, barley, 

 wheat, nor rye are ever found in any country 

 growing wild ; no migrating nation possesses 

 them ; their existence marks the tiller of the soil, 

 and although they should be found in the midst 

 of solitude and sileuce, yet man has been a set- 

 tler there. ^' 



— A man witha joughead is not very apt to be 

 headlong. 



