Below is the OCR text representation for this newspapers page.

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,