194 
SOUTHERN CULTIVATOR. 
|^P*The Louisville Journal says that a little tuft of blue 
grass just around the collar of the peach tree, has been a 
protection from the borer in every instance it has observed, 
and thinks it an effectual preventive. The grass ring 
should not be allowed to extend more than an inch or 
two. 
[Doubtful. We would rather try the tansy . — Eds. So. 
Cult.] 
SIGNS OF PROSPEKITY. 
Where spades grow bright, and idle words grow dull : 
Where jails are empty, and where barns are full ; 
Where church-paths are with frequent feet outworn ; 
Law court- yards weedy, silent and forlorn ; 
Where doctors foot it and where farmers ride, ^ 
Where age abounds, and youth is multiplied; 
Where these signs are, they clearly indicate 
A happy people and a well governed State. 
Saiiiestit Ccnnarai} ml Swipes. 
VALUABLE RECIPES— RHEUMATISM-HAIR OIL, 
Editors Southern Cultivator : I send you recipes for 
two preparations. The first is invaluable. I got it at 
Nashville, and it cured me of Rheumatism, in 1851. Since 
that lime it lias been extensively used for nervous pains. 
I have no doubt I have given two or three 'dozen recipes. 
My wife uses it extensively for Neuralgia, and it cured 
two ladies so quickly of sick head ache, they got scared ; 
thought perhaps it would do them some serious injury ; 
1 ounce Oil Rosemary, 
1 “ Oil Cloves, 
1 “ Oil Origanum, 
1 “ Spirits Turpentine, 
1 “ Spirits Ammonia, 
1 Tincture Cantharides, 
1 Alcohol. 
Mix in a light glass-stopper bottle, and shake up when 
used. Heat a saucer on embers, pour a little in the sau- 
cer and, rub it on the part affected with your hand pre- 
viously warmed by the fire, so as to encourage absorp- 
tion. Get pure articles, a specific measure of each ; do not 
let the druggist guess, as usual. For Rheumatism, Neu- 
ralgia, pain in the jaw, sick head-ache, (if nervous,) and in 
fact for all nervous pains, it is invaluable. Try it, all you 
unfortunate nervous pain sufferers. If it stops sick head- 
ache in twenty minutes, do not be alarmed. 
To Prepare Hair Oil. 
1 pint Alcohol, F. F. F. of 98 per cent.; 
Calcutta Castor Oil, as much as it will take up; if that 
is not to be got, take half American Castor Oil and half 
Olive Oil, and boil it in water a quarter to a half hour; 
then pour oft’ the oil, and put as much mixed oil in the 
alcohol as the alcohol will take up. 
Add 2 ounces Tincture Cantharides, 
1 ounce Essence Bergamot, 
1-8 ounce Citronella Rosa. 
Put the alcohol in the bottle first, then add the oil as 
long as it will take it up, (near a pint,) and add the per- 
fume last. Mecklenburg. 
Cojuo, Miss, 1856. 
A Strong Paste for Paper. — To two lai-ge spoonfuls 
of flour put as much powdered rosin as will lie on a shil- 
ling, mix with as much strong beer as will make it of a 
due consistence, and boil half an hour. Let it be cold 
before it is used. 
CEMENTS. 
Take the best glue, four ounces ; of isinglass, two oz.; 
dissolve these in mild ale, over a slow fire in a common 
glue-kettle, to the consistence of strong glue ; when one 
ounce and a half of well-boiled linseed oil must be added, 
and the whole well incorporated by stirring. 
To increase the strength of the glue, more isinglass may 
be added. 
This cement is applicable to the joining of wood in every 
branch of manufactures; as also to joining earthenware, 
chi«a, and glass — care being taken to press the parts 
well together and to allow them sufficient time to set. 
The cement, when cold, and made into cakes, assumes 
the appearance of India rubber, and like it, is elastic. 
It may, at any time, be dissolved in a proper iron or 
glazed earthen vessel, putting in a little mild ale, to pre- 
vent it burning at the bottom of the vessels. To cement 
leather together, for harness, bands for machinery, &c., 
apply the cement while hot, laying a weight upon each 
joint. Let them remain for six hours before using, and 
the joints will then become as firm as if of one entire piece 
of leather. 
Another is formed by adding to a solution of gum-ammo- 
niac in proof spirit, some isinglass, and uniting them in a 
gentle heat. The cement is much employen by entomolo- 
gists, in joining the dislocated parts of insects, for which 
purpose it is exceedingly convenient. 
The joints of steam pipes may be fitted, by placing be- 
tween them cloths coated with a mixture of wheaten flour 
and the whites of eggs, made in the cold. This lute is 
hardened by the hot vapors. 
Flour paste may be much improved in strength, by 
incorporating powdered rosin while boiling. This paste 
binds to glass with great firmness. Its binding qualities 
may be imprpved by stirring in a small piece of wax. 
It is said that a paste composed of bean meal and wmter 
may be employed inclosing letters, and that such closures 
cannot possibly be loosened by directing the steam of 
i boiling water upon them . — Pen and Lever. 
BEEF HAMS~HOW TO CURE. 
The finest beef hams are made by cutting out the entire 
bone of the hindquarter, then rubbing in the salt and 
sugar, the same as described for pork hams, turning them 
over and rubbing them every day for a week. After this 
they are hung up to drip in a cool, dry place for three 
days. They are now taken down and rubbed all over, 
on a table or bench, with some fine salt, black pepiper and 
cloves ail ground together. About one oz. each of salt and 
pepper and half an ounce of cloves are sufficient for thirty 
pounds of meat, but the exact quantity cannot he given. 
No person can go wrong if he rubs every jrart of the 
whole surface of the ham with some of this salt and pepper 
composition. The ham is now fit to be rolled. This is 
accomplished by rollng into a cylindrical form, swilling it 
round from the narrow to the thickest end, and hanging it 
up to dry about ten days before it is used. It is cut in 
round slices for frying by commencing at the butt end. 
A stout cord is used to swill, or tie such hams, and it 
must be looped or turned under on both sides along the 
coils of the cord, so as to have every coil firmly bound 
and held in place when the ham is being cut in slices for 
daily use. Hams made in this manner are the finest in 
the world — a luxury. 
Smoked beef is to be found in abundance in our mar- 
kets, but it is a poor eatable of the meat kind in compari- 
son with beef prepared as described. We hope some of 
our farmers will make some such beef hams this fall for 
family use. They will not keep in summer weather so 
so well as smoked beef— so it is said — but of this we are 
not certain . — Scientific American. 
