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PREPARATION OF CLOVER SEE, ,t ,l seed is to be made thoroughly W. lsiI strong pickle from your pork eashl S.a M ii.' main in a heap one day; then splsdar ,' aoori one or two inches thick on dI5 u91 Se in few days crust of salt VIII ~ Y s,s on each grain. When you wish l.1 Y i:d t moisten it again with pickle, sPfeas ,,- floor, and put on about three qaa,@ iiffr of plaster to a halfbushel of seedi lDla , .d and keep it moist in cellar unl'l yGs ls-,s