THE FARM AND GARDEN. 



'3 



(Clippings. 



It U our desire to make these so full and varied that every 

 reader of The Fabm and Garden, even though he takes 

 no other pajjer ran/eel ina7}wasiire aciiuainted with all 

 the leading publicatiorts. 



From ''Cultivator and Cynuiiry (rentleinan." Atfjant/. jV. 1'. 

 WINTER TREATMENT OF MILCH COWS. 



The aim in the treniiuent of milch cows in winter, 

 should be to continue Ihe conditions of summer as 

 nearly as possible. This requires comfortable quarters, 

 not only against the inclemency of the weather, but in 

 all else that relates to the well-being of the cow— such as 

 warm stables, but not too warm : ventilation to control 

 temperature and admit fresh air, but not directly on the 

 animals: floor well littered with fine vegetable mate- 

 rial, to absorb fluids and odors, aided by plaster, thus 

 securing a clean, dry, soft bed to lie and stand on ; card- 

 ing: plenty of good water, conveniently obtained: oc- 

 casional out-door airing and exercise, without rash ex- 

 posure to cold and wet, getting as much sunlight as 

 possible, and avoiding great changes of temperature : 

 kind treatment, making the cow feel at home. 



Give food to meet her requirements. If in calf, let the 

 nitrogenous element be well represented, and let the 

 feed be largely of a succulent character, to keep in line 

 with the summer diet,auch as roots o*^ ensilage, with 

 €arly-cul clover, well cured. Feed early ivnd late, and a 

 few times during the day, keepiue; the ccw mostly em- 

 ployed with slight feeds between the two principal ni- 

 tions, the night serving tor the rest. Begin the winter 

 feed early, in order to avoid exposure to inclement 

 weather, and to realize a late fall and early winter har- 

 vest of butter, for wliich a superior price is obtained. 



Just here is a g'»od place to recall the experiment of 

 Professor Shelton, of Kansas Agricultural College, with 

 his ten steers. During the ten days ending December 

 29th last, they gained an average of 31.1 pounds each, 

 ■when well protected from the weather. During the 

 next ten days they were kept in an open shed with an 

 attached yard, and gained 6.6 pounds. The same quan- 

 tity and kind of feed was consumed in each period. 

 During the flrst ten days the wetither was mild and 

 eunny, the next ten days it was extremely cold. 



We helievp in square dealing, so do you. We work 

 to make pour farmpajj you and help you all zve can. 

 Will you not help usf We irant the paper you take. 

 The "Farm and Garden, (o hare the larr/est eircu- 

 latior^ of any paper in the world. Il>lp us by getting 

 up a club of subscribers as large as you caHf and we 

 will remember you. 



CONDITION POWDER. 



In answpr to an inquiry for a condition powder cost- 

 ing about five cents a pound, the St. L,ouls Dtniggist re- 

 plies as follows : — 



A great manj' of the condition powders in the market 

 are composed chiefly of oil cake, and, though not injuri- 

 ous to the stock, they are sold at loo liigh a price for 

 a food of the kind. 



The following formula is of a powder that we have 

 sold for several years. It always gave satisfaction, and 

 can be made at about the price mentioned, if manufac- 

 tured in large quantities :— 



Powdered fenugreek 10 oz. 



Powdered pot. bitartrate, . . . . 10 " 



Powdered black antimony 10 " 



Powdered sulphur 10 " 



Powdered pot. nitrate, 10 " 



Powdere<l gentian, 10 " 



Powdered ginger, 10 " 



Powdered resin,. . . ... 10 " 



Powdered capsicum, 4 dr. 



Jlix and run through a drug mill. The dose is one 

 tablespoonfnl twice a day. Keep in a tight can or box. 



JProm " CYinadian HorticulturUt." St. Oatheriites, Ont 

 HARDY ROSES. 



The following list of the best hardy roses as continu- 

 ous bloomers, for out-door culture, and of the best hardy 

 roses adapted to general cultivation, is recommended by 

 the committee appointed by the Massachusetts Horti- 

 cultural Society to prepare the same. 



Oontinuoiis Sloomers—AUred Colomb. Annie Wood, 

 Boieldieu, Caroline de Sansal, Fisher Holmes, Francois 

 Michelon, Gen. Jacqueminot, Marie Baumann, Mme. 

 Victor Verdier, Mons. E. Y. Teas, Pierre Notting. Rhv. 

 J. B. M. Camra, Xavier Olibo, *Charles Darwin, ♦Count- 

 ess of Oxford. *Dr. Sewell, *Marguerite de 8t. Amande, 

 *Pre3ident Theirs. 



The last five (marked with stars) are fine, constant 

 bloomers, but liable to mildew. 



Hardy Hoses for general cuWfiioiion— Alfred Colomb, 

 Anna de Diesbach, Annie Wood, Baron de Bonstetten, 

 Baroness Rothschild, Charles Lefevre. Duke of Edin- 

 tourgii, Etienne Levet, Fisher Holmes, Francois Miche- 

 lon, Gen. Jacqueminot, John Hopper, Jules Margolten, 

 I^a Rosiere. Marie Baumann, Marquise de Castellane, 

 Maurice Bernardin, Mme. Gabriel Luizet, Mme. Hipno- 

 lyte Jamain. Iklme. Victor Verdier, Mons E. Y. Teas, 

 Paul Neyron,Rev. J. P M. Camni, Thomas Mills, *Loui8 

 Van Houtte. *Mlle. Marie Rady, *Pierre Notting. 



The last three (marked with stars) are difficult and 

 uncertain, but so remarkably fine that the committee 

 could not refrain from mentioning them. 



John B. Moobe, Chairman of Oommitte. 



Prom '^ Rural New Yoi-ker," New York. 



CROSS fertilizaYion. 



Judge Parry planted some Bartlett pear trees under 

 taller standard Kieffers, so that the pollen from the lat- 

 ter might drop on the pistils of the Barlletts. The 

 Judge took this rather uncertain method of raising 

 hybrid seed, But this year he was startled to observe 

 that some of the Bartlett pears in size and shape and 

 time of ripening were Kieff'ers, while in flavor, quality 

 and color they were Bartletts Now wasn't it strange 

 that these pears should have the good qualities of both 

 parents? They were big, like Kieffers, with the delicate 

 flavor and flesh quality of Bartletis. If they had kept 

 down to Bartlett size with the vile taste ot the Kieffers 

 —that is, if they had only been a meaner Kieffer instead 

 of an improved Bartlett, it would have shown what a 

 dangerous thing this cross fertilization might be. In the 

 same paper. The Rural New Yorker, another correspond- 

 ent shows a picture of the shape Early Strawberry 

 apples can assume when the branches of the apple tree 

 grow toward the branches of a pear tree. The apple is 

 fashioned like a Bartlett pear, and the writer thought it 

 had a "trifle of the Bartlett flavor." Now that the be- 

 lief in the immediate influence of pollen on strawberries 

 has become fashionable, believers can see, and taste, 

 and smell a great many resemblances that were never 

 before dreamed of. Brethren, go slow. 



from Cincinnati "Lancet and Critic.'^ 



rough handling of children. 



The causes of joint diseases in childhootl are frequently 

 obscure, but this much is certain, that the rough hand- 

 ling which children receive at the hands of ignorant 

 parents or careless nurses has much to do with the 

 matter. Stand on any street corner aiid notice how- 

 children are handled. Here comes a lady with a three- 

 year-old girl ; she is walking twice as fast as she should, 

 and the child is over-e.xerting itself to keep pace; every 

 time the child lags the mother gives it a sudden and 

 unexpected lurch which is enough to throw ilr shoulder 

 out, to say nothing of bruising the delicate structures of 

 the joints; a gutter is reached; instead of giving the 

 little toddler time toget ovc in its own way, or properly 

 lifting it. the mother raises it trom the ground by one 

 hand, its whole weight depending from one upper 

 extremity, and with a swing which twists the child's 

 bodysas fararuuiid a.s the joints will |termit, it is landed, 

 after a course of four or five feel through the air, on tlie 

 other side. 



Here is a u'nl twelve years old with a baby ot a year in 

 her arms. The bal»e sits on the girl's arm without sup- 

 port to its back. This would be a hard enough position 

 to maintain were the girl standing sliU.huishe is walk- 

 ing rapi'lly. and tlie little one has to gather the entire 

 strength of its muscular system to adapt itself to its 

 changing bases (.f support, to say noUiing of adjusting 

 its little body to sudden leaps and darts on the part of its 

 wayward nurse. Sometimes duriiii,' a sudden advance 

 you will see a part of the babe a fcjot in advance of its 

 head and trunk, which have to be brorght up by a pow- 

 erful and sudden action of the muscles of the trunk ant! 

 neck. 



Probably not one child in one hundred is properly 

 handled. 



The names of new subscribers conie rolling in. 

 Let them came. Our old subscribers like to see our 

 family of readers grow. We thank them for thi^i. 

 We are glad you/eel so well toward us. 



NEW AND STALE. 



The famous Leipsic Physician, Professor Recalm, in a 

 late number of the GesundheU, has ventured to say a 

 good word in behalf of newly-baked bread. The major- 

 ity of the old people, dyspeptics and hypochondriacs, he 

 observes, say that they can only eat stale bread: they 

 find new bread too indigestible. The virtue, he tells 

 them, is not in the staleness of the bread, but in the carr 

 and thoroughness with wliich they are compelled to 

 masticate it, on account of its hardness. The tongue ntit 

 only deceives the human race in speaking, says the 

 learned physician, but is a great deceiver in eating. As 

 soon as the tongue perceives that any morsel in our 

 mouth is soft and yieldiug, we are persuaded that it may 

 be safely swallowed. No time nor labor is spent in its 

 mastication. Hence so many people declare that sauer 

 kraut, soft cakes, pa^ tlefoie (7r«.s,eel,and other favorite 

 delicacies of the Teuton, dc not agree with them. The 

 Professor declares that none of these are actually indi- 

 gestible in themselves. As with new bread, it is the ease 

 with which they are swallowed which makes them indi- 

 gestible. 



Stale bread and hanl biscuit, on the other hand, are 

 not of themselves inherently so very digestible ; but they 

 give the eater so much trouble to sotten them, that they 

 are not swallowed until they have been reduced into a 

 fit condition for that process. Hence the stomach has 

 not that trouble with them which it alnmst invariably 

 has with the softer and more delicate food which has 

 never received more than two or three turns with the 

 teeth. Rapid eating and insufficient chewing are the 

 two worst foes of the majority of dyspeptics and hypo- 

 chondriacs, says our authority, and he advises such per 

 sons to transfer t" their own carelessness and idleness 

 nine-tenths of the blame which iliey are in the habit of 

 laying upou their food or upon their cook. 



The Ohio Faiiner says :— "N. Ohmer, who cultivates 

 more Gregg raspberries than any man we know of, 

 pinches off the plant first year when eight to ten inches 

 long; every year after thai he pinches back the tips 

 when the shoots are twenty-one inches to two feet high ; 

 then in the spring he cuts back the lateral branches 

 with pruning shears, leaving them one or two feet long, 

 accordnig to the number and strength of cane. By this 

 method he says he never has any trouble about break- 

 ing down, and his soil is as rich as any soil need be." 



Z- H. Bailey in the '^ American Cultivator." 



Apples probably keep longer when picked before they 

 are ripe, but such apples never possess the rich flavor and 

 the crispness of fully-matured fruit. Sound apples do 

 not decay until they are over-ripe. An acetous fer- 

 mentation follows the period ot ripeness— the period of 

 the greatest development of saccharine matter. Im- 

 mature fruit ripens slowly during winter, and does not 

 soon reach the period of decay. It never ripens fully, 

 however, and it is, therefore, always inferior. It wilhera 

 and becomes tough. While mature fruit will decay 

 sooner than immature fruit, it is nevertheless much 

 more preferable. Long-keeping qualities are certainly 

 inferior to good eating qualities. Any treatment which 

 retards the over-ripening of mature (ruit in a cold place 

 is the best ordinary preventive of decay. Fruits which 

 are over-ripe when harvested have already entered 

 upon the period of decomposition, and they cannot be 

 expected to keep long. Therefore, avoid the extremes. 



Mr. Ohmer. of the Montgomery County (Ohio) Horti- 

 cultural Society, says it has been ascertained at the 

 f'olumbus Experiment Station that the temperature 

 three inChes above the ground in a strawberry bed 

 mulched with straw is four degrees lower than in one 

 not mulched, thus rendering it possible for every bud in 

 bloom in a mulched bed to he killed during a frosty 

 night, while in an adjoining bed no^ mulched they might 

 fscape. 



ire intend to publish the BEST and CHEAPEST PA- 

 PER in the United States^ and one the farmers leiU 

 hare every time. 



Fnmi " Pi-airie Farmer." 



STRAWBERRIES IN SOUTHERN ILLINOIS. 



Last je:u' the favorite strawberries at Anna, in South- 

 ern Illinois, were the Sucker Slate and Crescent planted 

 together. The same is true at Cobden. Fr<:»m these two 

 points larger shipments are made of .strawberries than 

 from any other in this State Growers at -Makanda, in 

 this section, said the Phelps x.'as the best berry they had, 

 but they also planted largely of Wilson and Downing. 

 The Sharple.ss, Monarch. Bidwell. Ironclad. Crystal Cily, 

 and otherVarieties were grown to some extent. This 

 year we learn that blight or rust has struck all save the 

 Sucker State. Crescent and Bidwell. J. B. Miller, of 

 .\nna. writes to the Pi-^uit Grower, at that place, that 

 Wilson, sharpless and Monarch are all gone, and the 

 Phelps and James badly damaged. J. W. Fuller, saya 

 Manchester. Ironclad and Crystal City are ruined but 

 the Bidwell looks well, the Sucker State is uninjured 

 and the Crescent never looked better, the two last being 

 full of berries. 



From "^f!rlligan Ftrmrr," Drtruit 



THE DOLL INDUSTRY OF GERMANY. 



It requires almost consummate skill to make these 

 toys. Eacli workman has models at home, and buys 

 materials for manufacture. The skeleton is constructed 

 out of lime and plaster of Paris, and the e.^es. no.se, 

 mouth and ears cut with a knife. The figure being 

 ready is dipped in hot wax and dried. It then goes to the 

 hair-dresser for a wig, and finally to the work girls to be 

 dressed. The money value of the doll depends upon its 

 coating of wax : the thinly coated ones usually crack in 

 cold weather. The wax was formerly produced through 

 the agency of the bee, but a substitute is beginning to be 

 found in ozocerite, or wax made from the residue of 

 petroleum, 



China dolls are more exclusively the product of the 

 factory. After being modeled by hand, they are baked 

 in a great oven for a week. During this time the utmost 

 care and watchfulness are recpiired. The lenders are 

 never permitted to sleep. A liraught of air will produce 

 disastrous results. A single oven contains 5,000 dolls, 

 and thirty <ivens are often full at once in one factory. 

 At the end of the week the dolls come out in all condi- 

 tions- About one in five is perfect. After baking, ihe 

 dolls are painted and glazed. The imperfect ones are 

 separated by themselves and sold to " fairs" and "cheap 

 John'" concerns, which dispose of them to people who 

 infest such place.*. One German factory has been run- 

 ning almnt 130 years, and has produced 1,000.000,000 dnils. 

 Some of tin* manufacturers are enormously rich. All 

 attempts at manufacturing dolls in this country have 

 failed, owing to the cheap labcn- abroad. Con-iress, how- 

 ever, levies .15 per cent, duty on these toys (which make 

 women of our girls), in expectation of future niainifac- 

 ture here. 



The dolls form a minature world of inanimate women, 

 since the young ladies who play with dolls prefer young 

 lady dolls. 



