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water to invigorate the plant. By this means
I am perfectly satisfied that from fourteen to
twenty days can be gained in the maturing of
the crop, besides the extra yield and extra
quality.
  Another important matter is to select the
earliest ripe ears of corn out of the field in tIle
fall.                         D. ARcHuR.
  SPRINGFnELD, Wis.
  :Hovw to Boil Cider, and How to Keep it Fresh.
  MESSRS. IOYT & CAMrnELL:-The Novem-
ber No. of the Wis. FARMER., which you had
the kindness to send me, has come to hand. I
have read it carefully, and found it one of the
best Agricultural Journals I ever read. Hav-
ing a little farm myself, I concluded to take
the FARMER.  Inclosed please find $1.00 for
-      - s       me reularly to Schleiss-



ingerville, Washington Co. Wis.
  I have one favor to ask of you, however,
which you will please grant me. I have bought
several bbls. of sweet cider, some of which I
will boil, and some I will keep till summer.-
Please tell me how to boil cider, and if it can
be done in an iron kettle, or must it be copper?
Please tell me how I must manage my cider in
order to keep it properly, in order to keep it
good and sweet. By so doing you will much
oblige.                    Tros. Jz-N;ER.
  8cmmotvzUn, Nov. 26, 1862.
  AxswzIL-Cider-boiling requires a copper
kettle, and the process, though not difficult,
requires close attention, particularly when the
cider begin to syrup down.
   To keep cider sweet, it is recommended by
Prof. Horsford to use a smali quantity of sulph-
itc of lime-the same agent used to purify
sorghum syrup. It is cheap and may be ob-
tained in almost any of the cities. Others re-
commend putting the cider into a cask that has
been used for oil, and others use sulphur, mus-
tard, charcoal, &c., &c. We have never tried
the sulphite of lime, but are inclined to think
it may answer a good purpose. Cider may be
kept nicely in bottles, after remaining awhile
in the eask to settle. If a m-11 ma of rock



candy be put in, and the battle close sealed,
the eider wil be as good as champaigne.-ED



Cale-Cbafaa--ruit and ether Crops on Sandy
                   Land.



FRIEND HovY:-I saw a request in a late
No. of the FABMER for "the farmers to write
.or the FARMER," all and every one. I have
often conversed with intelligent farmers, and
[earned many things that were worth remem-
bering, and have asked them why they did not
write that to the FARMzR? They answer, in-
variably: "1 I write  Why, I don't know an
exclamation point from a comma, and they
would not print what I would write. I said,
"1 They cannot expect all farmers to be book-
worms, and labor too; and none but those that
labor, know by experience what they write I
am no better scholar than you, yet, , shall
write; if I don't write right, they muit make
it right.'
  But I write for advice. I will state my case
first: A number of our calves have a dry
sore, something like a wart, about their heads.
and one has nearly lost an eye by one that be-
gan en her eyelid, and appeared to go under
till the rough edges rubbed the eyeball. Now
can you tell, or can any one else tell what it
is, or if it can be cured? They are in very
good condition-not any too good, yet not poor.
One would suppose they would be very poor
with such sore heads.
  I must tell you now my experience in the
culture of chufa. I raised it on the prairie for
4 or o years, and I have raised it one year on
sand. I raised four times as much on sand as
on prairie. So I conclude sandy land is best
for chufs. I should like to hear from some
one else.
   Is sandy land good for fruit? and what
 kinds do best ?   Do   you think peaches
 could be raised on sand openings' For in-
 stance, take a lot nearly surrounded with woods.
 I have a great notion of tryinig to raise peaches
 on such a lot. I tried them on the prairie, but
 with no success. Some say grapes do well on
 sand. I set out a number of cuttings last
 spring, and tr grew finely. Some seem to
 be "dead set" against sandy land, but our
 one yeares experience has been good. We raised
 good turnips, parsnips, capital corn, potazt',



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