AMEBIC AN AGRICULTURIST. 
133 
ance of the farming interest. We had not 
thought enough of these. The time had 
been when all labor, but especially the labor 
of the farmer was deemed disreputable—as 
detracting from the dignity and honor of the 
person performing it, if he chanced to pos¬ 
sess dignity or honor. That time had gone 
by, and we are all thankful for it. But we do 
not think yet enough of the farmer’s life. 
We do not realize our dependence upon his 
labors. W’e have not often enough asked 
ourselves, what would the walled city do, if 
cut from all communication with the coun¬ 
try ? What would become of its commerce, 
and all its grand display of wealth ? 
One or two things (said Gov. H. in conclu¬ 
sion) which I have seen, are especially 
worthy of notice. I have marked with 
pleasure the great order which has prevailed 
here. Here has been a crowd of twenty or 
twenty-five thousand people, but there has 
not been any disturbance or any confusion , 
’here has been no rioting and no intoxica¬ 
tion. Now here has been the best possible 
certificate which could be given to your Con¬ 
necticut Maine Law. [Applause.] 
STORING WINTER VEGETABLES 
Next to growing, the proper preserving of 
winter vegetables, claims our attention. It 
is possible that so far as sorts and growth 
are concerned, the stock may be unexcep¬ 
tionable, which) when wanted for the table, 
they may be, if roots, dried and shriveled 
up—if the cabbage tribe, rotten. This is all 
for the want of proper storing. A good dry 
cellar is the best place for storing roots, 
such as carrots, beets, ruta bagas, parsnips, 
scorzonera or oyster plants, and turnips. If 
stored after the following manner, they will 
come out as wanted, as plump as when taken 
out of the ground. 
The tender, such as carrots, beets and 
scorzonera, require taking up as soon as the 
leaves exhibit a yellow appearance, or before 
any very sharp frost, while parsnips may re¬ 
main longer, as no frost? injures them ; in 
fact, except for use during hard weather, 
many leave them in the ground all winter. 
In taking up, care should be taken to get 
them out with the roots entire, or they are 
much more liable to rot, while some, as the 
beet, are materially injured in the cooking if 
mutilated. The tops should be trimmed off 
just above the crown, and the roots allowed 
to become dry before storing. 
Procure some sand, which should be pretty 
dry, and lay a thin layer over the place the 
roots are to occupy. Now lay the roots 
evenly over this, placing a row all around 
the outside with the crowns outward. Place 
on sand sufficient to fill up all cavities and 
just cover the roots, and so on, alternate 
roots and sand till the whole is completed. 
They should not, however, be laid up to a 
greater height than about three feet. 
Cabbage may be preserved in the cellar 
and in the open ground—the former for use 
during winter—the latter, after the frost 
breaks. Take a sheltered part of the garden, 
and open a trench, in which lay the cabbage 
bottom upwards; take out the next trench 
and lay on these, and so on. A few boards 
or a little straw should be sprinkled over 
them in hard weather. 
Cauliflower and Brocoli, that have not 
headed before hard weather, should be care¬ 
fully taken up, and laid in mould in the vege¬ 
table cellar or shed. In this way, this lux¬ 
ury may be had a good part of the winter. 
Celery, all except the latest crop, should, 
just before the ground becomes hard, be 
lifted and placed in sand in the cellar, tops 
upward, a little slanting. This will be in 
use the greater part of the winter. The 
atest crop may remain in the ground well 
overed with straw. [Country Gentleman. 
THE VOICE OF AUTUMN. 
BY W'C. BRYANT. 
There comes from yonder height, 
A soft repining sound, 
Where forest leaves are blight. 
And fall like flakes of light, 
To the ground. 
It is the Autumn breeze, 
That, lightly floating on, 
Just skims the weedy leas, 
Just stirs the glowing trees, 
And is gone. 
He moans by sedgy brook. 
And visits with a sigh 
The last pale flowers that look, 
From out their sunny nook, 
At the sky. 
O’er shouting children flit's 
That light October wind, 
And kissing cheeks and eyes, 
He leaves their merry cries 
Far behind, 
And wanders on to make 
That soft uneasy sound, 
By distant wood and lake, 
Where distant fountains break 
From the ground. 
No bower where maidens dwell 
Can win a moment’s stay ; 
Nor fair untrodden dell; 
He sweeps the upland swell, 
And away ! 
Mourn’st thou thy homeless state, 
Oh soft, repining wind ! 
That early seek’st, and late, 
The rest it is thy fate 
Not to find ! 
Not on the mountain’s breast, 
Not on the ocean’s shore, 
In all the East and West; 
The wind that stops to rest 
Is no more. 
By valleys, woods, and springs, 
No wonder thou should’st grieve 
For all the glorious things 
Thou touches! with thy wings 
And must leave. 
Graham’s Magazine. 
A DROP OF OIL. 
The following suggestions are highly val¬ 
uable : 
Every man who lives in a house, especial¬ 
ly if the house be his own, should oil all the 
various parts of it once in two or three 
months. The house will last much longer, 
and will be much more quiet to live in. Oil 
the locks, bolts, and hinges of the street- 
door, and it will shut gently, with luxurious 
ease, and with the use of a small amount of 
force. A neglected lock requires great vio¬ 
lence to cause it to shut, and with so much 
violence that the whole house, its doors, its 
windows, and its very floors and joists, are 
much shaken, and in time they get out of re¬ 
pair in all sorts of ways, to say nothing of 
the dust that is dislodged every time the 
place is so shaken. The incessant banging 
of doors, scrooping of locks, creaking and 
screaming of hinges, is a great discomfort. 
Even the bell-wire cranks should sometimes 
be oiled, and they will act more certainly and 
with such gentle force that there will be little 
danger of breaking any part of them. The 
castors of tables and chairs should be some¬ 
times oiled, and they will move with such 
gentle impulse and so quietly that, a sleeping 
child or old man is not awakened. A well- 
oiled door-lock opens and shuts with hardly 
a whisper. Three penny-worth of oil used in 
a large house once a year will save many 
shillings in locks and other materials, and in 
the end will save many pounds in even the 
substantial repairs of a house ; and an old 
wife living and sleeping in quiet repose will 
enjoy many more years of even temper and 
active usefulness. Housekeepers, pray do 
not forget the oil. A stitch in time saves 
nine, and a drop in time saves pounds. 
The Builder. 
APPLE MOLASSES. 
- 9 - 
The juice of the sweet apple, it is proba¬ 
bly known to most of our readers, makes an 
excellent molasses. The article, when 
properly made, is pure, possessing a vinous 
or rather brandied flavor, which renders it. 
greatly superior for mince, apple or tart pies, 
to the best West India molasses. If it is 
made from sour apples, a small quantity of 
imported molasses may be added to modify 
the flavor. Beer made with it, possesses a 
brisk and highly vapid flavor, which common 
molasses does not impart. Four and a half 
barrels of good cider will make one barrel of 
molasses, costing in ordinary seasons, about 
$5 50. One who has had considerable ex¬ 
perience in manufacturing this article, says : 
“ I make little cider ; my apples are worth 
more to feed my hogs, than for cider; but I 
make a practice of selecting my sweet ap¬ 
ples, those that furnish the richest, heaviest 
liquor, and make a cheese from them, using 
the cider thus obtained for making apple or 
quince preserves, boiling down for molasses, 
and keeping two or three barrels for drink or 
ultimate conversion into vinegar. When 
new from the press, and before fermentation 
commences, that which I intend for boiling 
is brought to the house, and boiled in brass, 
to the proper consistence, taking care not to 
burn it, as that gives the molasses adisagree- 
able flavor, and taking off all the scum that 
rises during the process. The quantity to be 
boiled, or the number of barrels required to 
make one of molasses, will depend greatly on 
the kind of apples used, and the richness of 
the new liquor. Four, or four and a half, 
are generally sufficient, but when care is not 
used in making the selection of apples, five 
barrels may be necessary, but let it take more 
or less, enough must be used to make the 
molasses, when cold, as thick as the best 
West India. When boiled sufficiently, it, 
should be turned into vessels to cool, and 
from thence to a new sweet barrel, put into 
a cool cellar where it will keep without 
trouble, and be ready at all times. 
[Republican Journal. 
LIQUID MANURE. 
Surely a man must be mad lo talk in this 
civilized age, of any one endangering his life 
by any statement he can make, however ex¬ 
travagant. Let any one who doubts the 
truth of Mr. Caird’s assertion, made at Mr. 
Mechi’s late gathering, and authorised by 
Mr. Telfer, try the following simple experi¬ 
ment : Take a cubic foot of dung from the 
middle of a manure heap, that has been 
drawn out into the field for the future wheat 
crop (any other may do, but the richer the 
heap the better). Wash it with water until 
it will not discolor the water it is washed in. 
and then dig it well into a square piece of 
ground in the field or garden, as may be most 
convenient, and sow a crop of any kind upon 
it. Take a second cubic foot of dung from 
the same heap, and as near the same place 
that the former was taken from as possible, 
and without washing dig it into a piece oi 
ground the same size as the former, and of 
course the. same quality. Then sow a crop 
of the same kind as the former, and after¬ 
ward wait for both crops to arrive at per¬ 
fection ; whenever this condition of the two 
crops is obtained, the difference between 
them will, I think, settle all dispute about 
liquid manure. I- R- Markbv, 
Duxfovd Rectory Cambridgeshire, 
