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Clutha Leader, Volume I, Issue 15, 15 October 1874, Page 4

There is a good story told of an old Scotch farmer, who, being asked what he thought of the climate of Queensland, said "it was vera fine, nae doot ; there were four craps in the year, but-twa of 'em were burnt out o' the ground, and and the ither twa were washt oot"

The liability of wheat to rust has induced our Acclimatisation Society to introduce from Germany a quantity of " spelt" — a kind of wheat known by the scientific designation of Tr'iticum spelta. This has been widely distributed among the farmers, both on the coast near Brisband, and also on the slopes arid top of the main range ; and much interest is taken among agriculturists in the development of the experiment. The grain is said to make a fine flour and not to be at all subject to rust. It is largely grown in the hotter and drier parts of Southern Europe, and the only disadvantage it offers in comparison with ordinary wheat is in a disinclination which it shews to part with its husk. This, however, of course is overcome, and, should the grain prove suitable to our climate, will not be a serious obstacle to cultivation on a large scale. — ' Brisbane Correspondent Daily Times.' Some timely hints relative to the sowing of clover were given at a meeting of the farmers' club in Scotland. The speaker said that, owing to the small size of the seeds, a lanp proportion of them are buried too deeply, and fail to germinate. It had been found by experiment that the greatest success with red clover is attained when the seed is covered with only half an inch of soil ; when covered with one and a half inch deep, 50 per cent of the seeds germinate ; but at a depth of two inche*. not a single plant appeared. White clover will not show above the surface if the seeds are covered one and a half inch deep, and at three-quarters of an inch, only 50 per cent of the seeds produce plants. It is necessary, therefore, to prepare carefully a soil for clover, and to sow and cover it with discretion. Rolling helps to secure a fine seed bed, and consequently an even distribution.

An Englishman's Method of Saving his Bacon — A correspondent of tho 'Cross' writes as follows : — " About a couple of years ago, before leaving the old country, I was entertained at the house of a friend with a dinner of eggs and bacon. I complimented my host on the superior quality of his bacon, and was curious to inquire the way to like success in the preparation of so dainty an article of diet — though one that is better fitted for the palate of an epicure than for the stomach of a dyspeptic. Tc my surprise, I was informed that that portion of our meat was cooked eight months before. Upon asking for an explanation, he stated that it was his practice to slice and fry his bacon immediately on its becoming cured, and then put it in its own fat. The pork was killed in the early part of the winter, and left in the pickle about a week or ten days, or until sufficiently salted to be palatable. Then it was sliced up and fried, about half or twothirds as much as you would for present eating, and then laid away in its own grease in jars properly covered in a cold place. When occasion comes for using it the slices are refried ; and have all the freshness and flavor of new bacon just prepared. By this process my friend always succeeded in saving his bacon fresh and sweet through the hottest of weather. You will find it necessary to put in some lard occasionally as you are -frying, as there is not generally enough fat brought out by the frying to fill the crevices between the slices, which must be filled to keep out the air. The receipe is valuable for the bush and out-of-the-way places and a boon to all who may use it."