Around The Farm

rAiiMBiís snoujLU iioc ut) utipeuue.u l uu the market for the sale of producís of heir farms. Corn, potatoes, hay, oats, nd vegetables can be condensed into ther articles which will keep untü they vill seli. We are told from time to time that 'orests have a wonderful effect upon límate, increasing or decreasing rain alls, but the argumenta offered pro and on are founded mainly upon theories. - Moore's Sural. I have found out one thing about poatoes that you perhaps don't know, that s, potatoes need thinning to insure a ood, early, marketable erop. At tlie econd hoeing you pull out all the tops xcept from one to f our, taking the small nd weakly ones, and you will see the enj3fit of it. - Maine Farmer. Unless great care is used, bntter is lways of different colors before the first vorking (after salting). Some portions will have little or no salt, and be of a ghter color, and the dairy woman should work so as to mix these portions with jat thoroughly saited, or she will have ;rcaky rolls or tubs of butter. A very ittle care, when working the second Ame, will prevent this result. - Practial Farmer. A FAST-WAiKiNG tea, nithat would 'go ver one-quarter more ground in a day, would, in a short time save enough to ie farmer to pay the additional cost of uch a team over a slow-walking one. Another advantage in fast-walking teams nd improved implements is, one can get ver the ground oftener, and thus keep ,he weeds under, when they would therwise get the start and ruin the erop. The following recipe for a cement is ne of the best for the farm and houseïold : Take f our parts gum arabic, three )arts stareh and one part sugar. Reduce o a fine powder añd mix well. The owder should be kept in a well-corked jottle, aiid when required for use mix a ittle of the powder witti water to every unce of which ten drops of glyeerine ïave been added. ArPLES ought to have as sweet an air n their winter home as any other kind of ood. They take in, very readily, the musty odors of close, moist cellars, that re little better than vegetable pits; and lie difference between a crisp, highavored apple, and one that is flabby and oor, is often simply the difference in ihe storage which they have had. This 'ruit needs gentle handling, a cool, dry oom, just safely above the freezing oiut, and distance from all rank vegeables or unpleasant odors. An exchange, remarking on the chaiing of the breasts of horses, says : " The ommon practice of using pads of sheepkin under the collar is objectionable, specially in warm weatner, because it accutmüates heat and makes the breast tender. A better way is to take a piece of thick and smooth leather, cut it just the size of the collar, or a little wider, and let it lie ílat on the neck and shoulders of the horse. This will lie still and smooth on the horse's neck, while the collar itself moves about, and so it will )revent chating. In addition to this, et the breasts of working horses be washed off every night with clean water." "Thbbk is a vast difference," says an xchange, "in the flavor of eggs. Hens ed on clear, sound grain, and kept on a lëan grass run, give much finer-flavored eggs than hens that have access to stable and manure heaps, and eat all kinds of filthy food. Hens feeding on flsh and onions flavor their eggs accordingly, the same as cows eating onions or cabbage, or drinking oflensive water, impart a bad taste to the milk and butter. The richer the food the higher the color of the eggs. Wheat and corn give eggs the best color, while feeding on buckwheat makes theni colorless, rendering them unflt for confectiouery purposes."