256 
August, 
THE CULTIVATOR. 
his load and goes home with loss of both time and tem¬ 
per, and the horses damaged to the amount of twenty- 
five dollars each. 
Now it is quite probable that the horses had strength 
enough to draw the load in question, but they had not 
sufficient practice,* they did not know how to apply their 
strength, and did not work in concert. They should 
have been made to draw only light loads for a long time, 
and then by increasing the weight gradually, as their 
strength and experience increases, they can be made to 
do all the work they are capable of doing, and will al¬ 
ways work’kindly, and may be depended on under all 
circumstances .—The Wool Grower and Stock Reg. ' 
The Staggers in Swine. 
In answer to the inquiry of T. W. C. of Spring Vale, 
N. 0., we copy the following, on the treatment of this 
disease, from the American Swine Breeder :—• 
This is a disease to which swine are sometimes subject. 
Hogs affected suddenly with this disorder, turn around 
rapidly, and if not assisted will soon die. On opening 
the mouth a hare knob, in the roof of it will be discov¬ 
ered (this, however, is not always visible), which, if 
found, should be cut and allowed to bleed. Some wri¬ 
ters recommend the powder of loam and salt, rubbed 
into the wound thus made, and the administration of a 
little urine to the hog. 
A writer in the New-England Farmer, remarks that 
he “ lost two swine from ignorance as to the cure of this 
disease; but by cutting off the tails and ears of the ani¬ 
mals, as the easiest way of bleeding them, giving them 
strong doses of castor oil, and turning them out of the 
sty into the pasture,” he succeeded in saving them. 
Sometimes they relapsed, but were restored again by be¬ 
ing turned out. But they did not soon come to their 
appetite, and the disease materially, and for a long 
time retarded their growth. 
Ccmwmjh 
Uses of the Peach. 
We make the following extract from an article which 
appeared in the New-York Times, over the signature 
of Agricola :— 
The peach is one of those fruits in particular recom¬ 
mended to be eaten in the morning, in preference to 
any other time. Brookes says they agree well with 
persons of hot constitutions and costive habits, espe¬ 
cially if eaten in a morning fasting; and Gerard says 
that the leaves boiled in milk will destroy the worms in 
children. From the wood of the peach tree the color 
called rose-pink is obtained. The leaves, when bruised 
and distilled in water, constitute an excellent article for 
flavoring certain descriptions of cookery. When steeped 
in brandy, they communicate to it the flavor of Noyeau. 
Sweetening with fine sugar, mixed with a small quan¬ 
tity of milk, and afterwards decanted in the usual man¬ 
ner. 
Dried Peaches .-—To dry peaches in their whole state, 
pare them, boil for a few minutes in a syrup composed 
of one pound of sugar dissolved in three quarts of wa¬ 
ter, and, after being drained by laying them singly on 
boards, place them in the oven, after the bread is taken 
out, and pack them earefully in boxes. Another method 
■pursued in the drying of peaches is to have a small 
house, provided with a stove, and drawers in the sides of 
the house lathed at their bottoms, with void intervals. 
The ripe peaches are then cut in two, but not peeled, 
and placed in a single layer on the laths, with their 
skins downward, to save the juice; on shoving in the 
drawer, they are soon dried by the hot air produced by 
the stove: in this way great quantities may he succes¬ 
sively prepared, in a single season, with but a little ex¬ 
pense in the preparation of the buildings and in fuel. 
There Is yet another method which it may be well to 
refer to in this place. Take the open stone sort, when 
perfectly matured, but not too soft, and, after rubbing 
off all the down with a coarse wet cloth, divide them 
into haves, fill the cavities with sugar, and place them 
skin down, so that they may be removed without hand¬ 
ling the fruit. By this method the pores are so closed 
on one side by the skin, which should not he removed, 
and sugar on the other, that the flavor of the fruit is 
retained in a much.greater degree than in the common 
way. 
Peach Preserve .—Take enough clarified sugar to 
cover the fruit, boil it till the syrup blubbers on the op¬ 
posite side of the skimmer, then put in the fruit, let it 
boil lively two minutes, remove the same, let it stand 
from the fire till next day, then take out the fruit, boil 
the syrup again, and as soon as the fruit boils take them 
from the fire, and when cold put into jars, and keep free 
from heat or moisture. 
Peach Jam.— Gather the fruit when ripe, peel and 
stone them, put them into the pan, and mash them over 
the fire till hot; rub them through a sieve, and to each 
pound of pulp add a pound of white sugar and half ant 
ounce of bitter almonds, blanched and pounded; let i 
boil ten or fifteen minutes, stir and skim it well. 
Peach Jelly. —Take free stones, not too ripe, wipe 
them, and cut into quarters; crack the stones and break 
the kernels small; put the peaches and kernels into a 
covered jar, set them in boiling water, and let them do 
till soft; strain them through a jelly bag till the juice 
is squeezed out; allow a pint of white sugar to a pint of 
juice; put the sugar and juice into a preserving kettle, 
and boil them twenty minutes, skimming very carefully; 
put the jelly, warm, into glasses or jars, and, when cold, 
tie up with brandied papers. 
Peach Wine. —Take nearly ripe fruit, stone it, and 
bruise the pulp in a mortar; put eight pounds of the 
pulp to one quart of water, and let it stand twenty- 
four hours, then squeeze out the juice, and to every 
gallon of it add two pounds of white sugar; then put 
it into a cask, and when it has fermented and become 
perfectly clear, bottle it up, and use at pleasure. 
Peaches in Brandy. —Wipe, weigh, and carefully se¬ 
lect the fruit, and have ready a quarter of the weight 
of powdered white sugar; put the fruit into a vessel 
that shuts closely, throw the sugar over it, and then 
cover the fruit with brandy; between the top and cover 
of the pot, put a piece of double cap paper; set the pot 
into a saucepan of water till the brandy is quite hot, 
but not boiling; put the fruit into a jar, and pour the 
brandy upon it, and, when cold, put a bladder over, and 
tie it down Tightly. 
Pickled Peaches .—Take a gallon of good vinegar, 
add to it four pounds of sugar, boil it for a few minutes, 
and remove any scum that may rise; then take cling¬ 
stone peaches that are fully ripe, rub them with a flan¬ 
nel cloth, to get off the down upon them, and stick 
three or four cloves in each; put them into a glass or 
earthen vessel, and pour the liquor upon them boiling 
hot; cover them up, and letr them stand In a cool place 
for a week or ten days, then pour off the liquor, and 
boil it as before, after which return it boiling to the 
peaches, which should he carefully covered up and 
stored away for future use. 
Drying Tomatoes. —The Ohio Cultivator says, 
(early last summer,) “We ate some very fine tomatoes 
not long since, dried in the following manner. Fruit 
fully ripe was scalded, strained through a sieve, slowly 
cooked half an hour, spread on clean plates, and dried 
within an oven, the whole process requiring about 
two days before the fruit was ready to pack away.” 
To Stop Bees from Fighting, breaking the comb 
of the robbers is said to he sufficient, by giving them 
plenty of business in taking care of their wasting honey 
at home. It is said to have succeeded completely. 
