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AGRICULTURAL
TOPICS OP INTEREST RELATIVE
J.O FARM AND GARDEN.
Losses or Young Turkevs.
With Many farmers do not have any “luck’
die off the while early broods of turkeys. They
young, and the old turkey
goes with one or two chicks through the
season. The first brood should be set
nudi r a common hen—one of the quiet,
motherly varieties preferred. These will
not wander around and draggle the
young turks in wet grass. At any
of year the very young turkeys should
not be let out of the coops until eight
nine o’clock in the morning, and
one good feed of curds or hard boiled
e gS 8 - I Q midday the hen and her young
will be better off roaming the fields and
searching grain, grasshoppers after harvest for scattered
and other insects.—
American Cultivator.
Farmer, the rot struck potatoes here in
the autumn, and nearly all the farmers
dug their crops at once. The result was,
they had to keep picking over ail winter,
for many were so slightly specked with
en tlia ^ the y were overlooked.
I tj-j did not dig my potatoes until
during the first some
of October. When
I did dig them, nearly half were so
Totten as to be seen at a glance. I put
the sound ones in the cellar, and did not
have to pick them over. I have prac¬
ticed this plan successfully for years.
Potatoes intended to winter should re¬
main iu the ground as Jong as possible
without danger of freezing. Heat, I
think, is what rots potatoes, and they
will keep cooler in the ground than in
the cellar.
When the rot strikes potatoes, if they
are dug at once many of the affected
ones will be overlooked,and put iu the
cellar with good ones, causing them to
rot also, but leave them in the ground
until cool weather come3 and all the
rotten ones can be seen and avoided.
Wisdom From Observation.
After the hay and the grain are all in
the barn it is worth while to consider,
advises the New York Timer, what has
been done that might have been done
better. The condition of the aftermath
will in many places show that the mower
too low and that the recovery of the
is too slow. The use of the mower
set so low as to shave the ground is in¬
to the giass, which is so seriously
that recovery is very slow. There
loose stones in the way that should
have been picked off or pressed into the
by the roller, and perhaps the
bar shows the effects of these in
sevorsa broken sections. There are some
flare or half, bare spots where the seed
failed that should be repaired by a
little fresh seed aud a few handfuls of
fertilizer. A good deal of hay has been
damaged should or made to cost more than it
by rain, which might have been
by the use of hay caps. We
know of a good deal of hav that has cost
more for several turnings' and dryings
before it was finally secured than for the
cutting and hauling in. One thing that
needs attention in many cases is the re¬
pair of farm roads, for by reason of a
bad place in one spot only the loads may
have been reduced in size, or, as has
actually happened, a wheel has been
smashed and a wagon disabled at a criti¬
cal time.
The Production of Milk.
We have previously remarked, says the
Few York Timet, upon the vast quan¬
tity ‘persons of absurdity circulated by certain
and melhod in regard of production. to milk and its origin
of this from ignorance and Something
comes some¬
thing inexplicable from a desire to explain what is
from its very nature, It is
something in like the old his story of “the
man the moon with dog and his
bush,” who was anciently believed to
inhabit that cold world from certain in¬
distinct appearances. Thus Professor J.
W. Robertson’s researches into the nature
of milk have led h m to explain its origin
in such a way as to mislead a very intel¬
ligent astounding person into makiDg the following
revelation, which he gives to
the world in the Philadelphia Weekly
Preen: “The recent researches of Profes¬
sor ,T. W. Robertson of Canada shows that
the milk is elaborated from blood secre¬
tions and finished at the time of milking;
the circulation of the blood leaves in
each circuit a quantity of serum in the
udder, through which in milking is passed
the glands and. gets its propor¬
tions of fat, casein, sugar, albumen, Ac.
This is certain, that no milk can be
found, save a pint or so at the base of
each quarter, before milling; if milk
came from dissolved glands there could
be no bloody milk; bloody milk is the
fault of the glands in not doing full duty
and letting through the pores the sub¬
stance that nature has been secreting for
twelve hours and has failed to perfectly
elaborate, hence the presence of the red
corpuscles in the drawn milk.”
That no milk can be found in the
udder just before milking except a pint
or so is a wholly mistaken idea. The
writer once used a set of milking tubes,
for experiment, in taking the milk from
a ments, cow specially for used for such experi¬
a whole month, and at the
first milking the quantity of milk was
the s&tfte &3 that drawn at the previous
milking that by hand, in the usual way; so
all the milk must then have existed
free in the udder, or the tubes could not
have drown it off. But if milk comes
from broken down glandular substance,
there could, be very easily bloody milkl
substance Suppose this breaking down of glandular
were to be excited abnormally
and hastened beyond the perfect prepara
tion of it for the purpose designed; then
it would be inevitable that the capillary
vessels which supply the blood would be
broken up with the tissue, and blood
would 1 escape. Indeed, the fact that any
undue excitement or physiological defect
in a cow causes the presence of blood in
the milk is one of the strongest facts
which support the theory that milk is
produced from the glandular substancs
of the udder.
Farm and Garden Notes.
Deep soil and thorough culture.
Set hyacinths in about half sand and
keep them dry over winter.
the Digging out with knife or wire is still
stand-by remedy for the borer in
trees.
J. H. Hale recommends washing with
strong soapsuds to keep down moss on
pear trees.
Keep the bearing surfaces of mowers,
shelter reapers, threshers, etc., well oiled and
such machine when not in actual
use.
A kit of carpenter’s tools saves many
dollars by mending breaks and making
general repairs, supposing each man has
some genius for their use.
The foolish farmer plants his crops bv
zodiacal signs; the wise farmer plants
his when the weather is suitable and the
ground is in good condition.
As a rule those crops pay best that
require the most care and attention The
brains and the labor are what sell in the
markets in the shape of the crop.
Dairy farming furnishes a constant
source of income, and it may be carried
on with small capital without danger of
being smothered by larger establish
men ts.
It is always some one else that makes
the poor butter, but if “some one else”
makes all the poor butter in the market,
she has fche virtue of being industrious
at least.
Wherever sheep feed new sweet
grasses flourish and weeds are destroyed.
If farmers appreciate how great a bene¬
fit sheep are to land they would raise
more of then.
A Mysterious Experimenter.
been A species unmasked of Parisian Auteuil, Dr. slekyll has
at France.
This person went down to that pleasant
suburb and racing rendezvous some days
ago. He hired rooms in a very secluded
villa on the borders of the Bois aud shut
himself up in it, after having provisioned
himself in the town. He stuffed up the
key-holes the of the doors, pasted white
paper on insides of his window panes,
and surrounded himself with as much
mystery and secrecy as did thehy pochon
di ia, Mr. Hyde, or the “strange lodger”
who took apartments in the mansion of
Sampson and Sally Brass. His xeighbovs
—just do—fell as semi-provincial suburban people
will to gossiping and all sorts
of theories, vague and vapory in detail,
were constructed to account for the
problematic attitude last appealed of the strauger.
The police were at to, and,
having burst in the door of the “Jekyll of
Auteuil,”they discovered that he was
inoculating three ill-fated terriers with
his own blood in order to ascertain if a
bite which he had at onetime rcc lived
from a dog was contended, likely to prove fatal. He
was aiso, he experimenting
in the interests of humanity, in order to
enable every man to be his own Pasteur.
— London, Telegraph.
The Hessian fly is making itself feltia
some parts of England,
HOUSEHOLD MATTERS,
For Mending Tinware.
T-o raend tin-ware successfully, take
to a tinner a bottle containing two ounces
of muriatic acid and get bim to cut into
it as many small pieces of sheet zinc as
will readily dissolve, procure also some
small pieces of lead and you are ready
for work. Place the pan over a lamp,
wet the spot to be mended with a little
of the acid, and place on it a small piece
of lead; as soon as the lead is
melted set the pan away to cool; it will
then be ready tor use.—Cultivator,
Recipe for Cleaning Chamois.
The following recipe for cleaning
foiled chamois is given by good au¬
thority : “Make a weak solution of soda
and warm water; rub plenty of soft soap
into the leather and allow it to remain
in soak for two hours, then rub it well
until quite clean. Afterward rinse it
well in a weak solution composed of
warm water, soda and yellow soap. It
must not be rinsed in water finally, for
then it would be so hard when dry as. to
be unfit for use. ■ It is the small quantity
of soap left in the leather that allows
the finer particles of the leather to separ¬
ate and become soft like silk. After
rinsing dry wring well then in a lough towel and
brush quickly, pull it about and
it well, and it will become softer
and better than most new leather .—New
York World.
81 iced Pot Roast, of Beef.
Trim off the superfluous fat for drip
and pings, roll' cut out the bones to use for soup,
and tie the meat compactly.
Put it into an earthen bowl or crock
with white cloves, allspice, peppercorns
and mace, about a dozen of each whole
spice to every four pounds of beef, to¬
gether with a blade of mace, a bay
leaf, a sprig of any sweet herb except
sage, and a few slices of legion or onion,
according to preference; mix vinegar
and water enough to cover the meat, or
use sour cider, three Jet the meat stand in this
pickle place, from to ten days, in a cool
cook it piotected from the flies, and then
as follows: Take the meat from
the pickle, drain it, and roll it in dry
Put half a cupful of drippings
over the fire in a saucepan large enough
to contain the meat, heat the drippings,
then put in the meat and brown it on
all sides; next add enough of the pickle
to cover the meat, stir it until it com¬
bines wjth the browned flour ia a thick
or sauce; season this sauce pala¬
tably with salt and pepper, aud simmer
the meat in it until it is quite tender.
the meat is done take it up, re¬
the cords from it, and strain the
serve the meat and gravy with
potatoes and any vegetables pre¬
If a larger dish is deiired, dumpling#
be cooked with the meat about half
hour before it is done.— Houaewjfe.
Jelly.
Several requisites are necessary for
jelly making. First among
is using vessels upon which acids,
more or less in all fruits, will have
effect. For this purpose earthen¬
silver is always preferable, and wooden
granulated spoons for skimming, etc. The
give the sugars, pint for pint, al¬
intended most satisfactory results.
Fruit for jelly must not be
rather the reverse. Do not
to boil more than one or two
at involves one boiling, since too large a
longer cooking, which
and jelly tough and ropy, instead of
firm. Boil and sitim the juice
heated adding the sugar, which should
before incorporating it with
juice. White shaker flannel makes
best bag for straining the juice.
The process of jelly making should be
the same day, bearing in
that bright, fair weathe-r improves
color and flavor of jelly.
To test ielly for the purpose of; ascer-.
whether it is cooked sufficiently,
drop a small sinks quanity into ice-cold water.
it to the bottom at once, and
clear, not spread, color it is done. desired, When a
transparent is only
juice as drips through the bag
without squeezing, should be used. The
of the fruit makes a vast dif¬
ference in the quality of the jelly. Those
who raise their own fruit understand this
fact, while those who are dependent
upon a city market can only select from
the stock on hand.
General Rule for Jelly.—As a general
rule, boil the skim, juice rapidly for ten
minutes, then and add one pint of
sugar to each pint of juice (for black¬
berries, apples, crab apples, and some
other kinds, three-fourths minutes of a pint is
sufficient^ and boil ten longer.
The| : me, however, can only be deter
ripe, miqpd will by seldom testing. Currants, unless over¬
much boiling, require while more than half
as ripe grapes and
sour cherries may need more. Currant
jelly is clearer and better flavored if the
juice is extracted from the raw fruit and
cooked as soon as possible. In making
quince jelly be careful to remove all
seeds. If fruit is scarce, very nice jelly
can be made of the quince parings and
sour It apples. is
not generally known that the
gelatinous substance in grapes is in its
ready prime about one week before they are
delicious, to turn, and at that time make &
most delicately flavored, am¬
ber-colored jelly, requiring only a few
minutes boiling, provided the sugar is
first heated.
fill Fillirg jelly Jelly Glasses: When ready to
folded glasses, set the glasses on a
wet towel, and if thought best to
further temper them, put a spoon into
each glass as you fill it. When ready to
put away, take common letter paper,
dip cut pieces these to the tit the top of the glasses,
in white of an egg, and
cover the glasses with the same. Jelly,
like canned fruit, keeps better in a dark,
cool place. To preserve fruit jellies
from mould, cover the surface one
fourth of an inch .deep with fine sugar.
To turn jelly out of a mold, dip the
glass or mold in hot water for a mo¬
ment and the contents will come out un¬
broken.
Jelly which is not firm oan beset
aside for spreading on jelly cakes. Bit*
of whipped jelly left over from the table may be
with the white of an egg and
a little lemon juice, until quite white
and stiff; then set away in a cool place
and use on pudding as a meringue.—.
Farm, Field and Stockman.
The Lion as a Forager.
When a lion shakes his mane and roars,
those actions have a practical as well as
a dramatic significance. Like a skilful
orator, the lion not only uses the gestures
them appropriate with to the occasion, but he uses
a purpose. A traveler in
Africa gives, in “Fays and Nights by the
Desert,” the following description of the
method adopted by lions in attacking
cattle and horses.
Lions, as a rule, hunt in family parties.
A very old lion not infrequently inev
pacitated from taking an activo part in
game, is generally to-be found
the head of such a coterie, and on him
no unimportant part oithe pro
Down to leeward, a hundred! or more
below where the draught bullocks
made fast when a train halts for rest,
young and active males and, lionesses
themselves behind what available
cover is to be found. This being done,
old lion goes to windward of the en¬
and shakes out his abundant
in the breeze, so that the odor
it may be carried down to the ex¬
cited draught animals.
One sniff of the tainted breeze brings
ox to his feet in a moment, then,
with often dilated trembling into withfear, they
eyes the impene¬
darkness. Closer and closer ap¬
the aged lion to his victims^
and his reshaking fore-quarters. the dense, tawny
of
Then if the traveler’s harness be not
he may look out for a stampede.
Should it hold temporarily, the aggres¬
as a climax to his former manoeuvre,
utterance to his deepest and loud¬
roar, when, the frightened beasts, if
secured by the stoutest fastening that
be obtained, will break free, and
with inconceivale rapidity into the
jaws of.their foes, seoreted to lee.
Japanese Vegetable Wax.
Japan wax ts obtained from a tree,
is found in Japan, China and
the East Indies generally. In
Japanese language it is.called hag*
The tree oommenees to bear
when five or six years old, and in
single product every will year, till at fifty
a. berries, tree from which produce 350*
of seventy
of wax can be obtained. The
is formed in the middle of the
between the seed and the skin,
the pulp of berries a grape. It is extracted
by boiling it the cool, when the in water, and al¬
lowing solid to cake. The specific wax separates gravity
out in a
of this wax is 0.970, and its melting
point 131 degrees Fahrenheit. It is
largely used, either alone or mixed with
tallow, candles. by the Chines© The in the manufac¬
ture of principal port of
export is the City of Osaka, whence, in
1876, nearly 2,000,000 pounds of the wax
were shipped to London .—SnenPiM
American,