THE FARM AND GARDEN. 



13 



(sLIPPINGS. 



It is our desire to make tlwse so full and varied that evert/ 



reader 0/ the Farm and Garden, eiren though he takes 



710 of /i€r paper can/eel in a ineasuere acquainted 



with all the leading publications. 



From " Farmers' Beview,'' Chicago, III. 



From March Ist, 1884, to March 1st, 1885, the number ol 

 hogs packed in Chicago was 4,228,205, hein{{ 316,000 more 

 than in the previous year. We have not at hand the 

 figures showing, in addition to these, the number re- 

 ceived here and shipped to the eastern markets or con- 

 sumed in the city retail trade. Taking the number 

 packed as given above, the following calculations will 

 be of interest: If formed in double lines, allowing live 

 hogs to the rod in each, they would form in double col- 

 umn, 1321 miles in length, or nearly equal to the distance 

 from Omaha to New York. Allowing an average of 

 250 pounds, their total weight would be 528,520 tons. This 

 would freight 52,852 ears at ten tons each. Allowing 33 

 feet to each car, tliis would make a continuous string of 

 over 82»^ miles in length. At an average price of $4.50 

 per 100 ijounds, live weight, their value amounts to the 

 sura of $45,566,306.25. Corn is king, but the hog is, at 

 least, one of his prime ministers. 



From "Floritlu Despatch." 



CONCRETE WALKS. 



An engineer tells how to make a cement or concrete 

 walk requiring no great skill in preparing materials. 

 These are water, lime, and gravel or ashes, or both. The 

 gravel and ashes are put iri a heap and wetted. One 

 barrel of the water lime is mixed with sharp, clean, dry 

 sand, being shoveled over back and forth several limes to 

 get a thorough mixture. A portion is then mixed with 

 water into a thin, ssft mortar, and five parts of the wet 

 gravel or ashes are well mixed with it. so that every 

 fragment is coated with the combining mortar. This is 

 important for obvious reasons. This concrete is spread 

 on the graded walk and beaten down with a rammer un- 

 til the moisture gathers on the surface. Some of tlie 

 dry sand or cement is then scattered over the surface to 

 absorb the moisture and the surface is smoothed over 

 with a plank rubber having a sloping handle to work it 

 back and forth. In a few days this is hard and becomes 

 harder with time. By making divisions of thin strips of 

 wood or tarred paper, the cement may be laid down in 

 blocks, squares, or diamond-shaped, and for extra good 

 walks the blocks may be colored by mixing the finish 

 coat with brown or gray or other colors alternately. 



From '* Oxicaoo Express.^' 



HOW DYNAMITE IS MADE. 



The most powerful engine of destruction ever dis- 

 covered is prepared in a manner so marvelously easy 

 that the wonder is mankind have not availed them- 

 selves of it long ago. Dynamite, from the Greek word 

 dunamis, meaning power, is simply nitro-glycerine. 

 The glycerine Ls a product of animal fat, usually of 

 hog's lard. Take one pound of nitric and two pounds 

 of sulphuric acid, and mix thoroughly. The acids must 

 be of full strength and purity. The mixture will cost 

 33-2 cents a pound. Put seven pounds of it into an 

 earthen jar, and pour upon it, drop by drop, one pound 

 of common crude glycerine, which can be got for twelve 

 cents. Stir with a glass rod, and keep the jar in ice or 

 salt and ice, or the thing will "gootT" beiore you are 

 ready for It. The sulphuric acid doe« not enter as a 

 constituent into the explosive, but serves to facilitate 

 the chemical union of the other ingredients. When the 

 chemical combination is complete, the nitro-glycerine 

 will be found settled te the bottom, while water and oil 

 of vitriol float on top. These are poured off, and the 

 nitro-glycerine is thoroughly washed, to free it from any 

 remaining acids. It is then complete, a yellowish, sticky, 

 oily mass, which will "gooflf" almost for the looking 

 at it. It must be toned down before it can be used. 

 This is done by mixing with it a rough powder as an 

 absorbent— either dried sawdust or old tanbark, or 

 pulverized silica. The substance most commonly used 

 for this purpose, however, is a vegetable earth from 

 Germany, which absorbs and holds three times its 

 weight of the explosive. The dynamite of commerce is 

 not full strength, as it would be too dangerous. Com- 

 monly it contains forty per cent, nitro-glycerine to sixty 

 of the earth. In this state, as an explosive, it is four 

 and one-half times as powerful as gunpowder. 



Prof. Burrili, in " Pi-airie Fannci:'^ 

 POTATO SCAB. 



THE CAUSE OP THIS AFFECTION OF THE POTATO NOT 

 WELL DEFINED. 



The cause of the injury called "scab" upon the potato 

 has not been well worked out, and it cannot be asserted 

 as certainly known. Probably several diseases are 

 included under this common name. But a negative 

 point, which may be considered thoroughly settled, is 



that insects are not the authors of the mischief. Tliere 

 is, to be sure, an appearance of insect work, but notliing 

 whatever lias been observed 10 prove that they have 

 anytbtug to do with the malady, while many facis dis- 

 prove it. The disease has been attributed to earth- 

 worms, but in this again we have only guess-work, and 

 the negative evidence is quite strong. One or more 

 species of fungi have been accredited with destructive 

 work, yet little is really known about these as agents 

 rather than results. A fungus named Rluzoctonia Sol- 

 ani Is found on potatoes, leaving either singly or in 

 groups, little pustules in the skin, making a peculiar 

 roughness, which is called a scab by many. This, how- 

 ever, is certainly diflferent from the corroded spots to 

 which the name is more appropriately applied. 



If any one will take the trouble to look at ihe year-old 

 twigs of most trees and shrubs, he will readily find in 

 the bark little light-colored, rough specks. These are 

 known to botanists as lenticles. and consist of cork-like 

 formations, the cells of which soon lose the power of 

 absorbing water, and of course die. They are, however, 

 normal growths, and cannot be classed as disease pro- 

 ducts. They likewise occur on the potato tuber, which 

 it is worth the while to remember, is a true branch of 

 the stem, and in this respect is like ordinary serial 

 branches. But it is claimed that under some circum- 

 stances these lenticles are beginning points of rupture 

 and decay in the skin, and that the final result of this 

 is the scab, without the intervention of any living 

 external agent. Too much water and too much nitro- 

 genous manure are the principal causes given for the 

 cork-like development. The disease is certainly worse 

 on rich and wet land. In answer to the question I will 

 say that, so far as known, the depresse<l, rough spots on 

 potato tubers, usually called scab, are the result of 

 normal growths carried to an excessive and destructive 

 development through surroundings adverse to the 

 potato, and that there is nothing of a contagious charac- 

 ter in the malady. The scab on the seed cannot, in this 

 view, affect the next crop. The difference in the struct- 

 ure of the skin of different varieties, is quite enough to 

 account for the facts noted in the letter of inquiry. 



Frojn "Journal of Frogre-ss." 



ABOUT FILES. 



How many of our readers know that the file is first 

 mentioned in the Bible (see 1 Samuel, xiii, 21), nearly 

 eleven hundred years before Christ? The file is also 

 spoken of by Homer in his Odyssey, eight hundred 

 years before Christ. 



The blanks from which files are made are first formed 

 by blacksmiths, quickly. They are then made very soft 

 and ground to shape. In this shape they are given to the 

 cutter, who sits astride a wooden bench and has before 

 him an anvil, or block of stone, iron, or wood, upon which 

 is laid astripof pewter ; on this strip of pewter is placed 

 the blank, with the tang or tail toward the cutter. 



Over the blank, and passing under the feet of the 

 operator, is a stout leather strap, for the purpose of 

 holding the blank in position. In the hand of the cutter 

 is a short, stout chisel, which he places in position on the 

 point of the blank, the top leaning from him at an angle 

 of twelve to fourteen degrees. With a heavy hammer 

 the first blow is struck, and the first burr formed on the 

 blank. The chisel is now drawn forward and again 

 pushed back and rests against the burr just formed, 

 which serves as a guide for the next cut, and soon until 

 the whole length of file is cut. 



Theobject of holding the chisel at an angle from you Is 

 to form the burr in the shape of a saw tooth, and not like 

 a V, which would be the shape If held perpendicularly. 



The distance between the teeth is owing to the force of 

 the blow. Thus, a hard blow makes a coarse file and a 

 light blow makes a fine one. 



Double cut files are made by making asecondcut, simi- 

 lar to the first, only the blow is lighter and the position 

 of the chisel is changed to cut across the fir.sLrow. 



To harden, they are coated with a mixture or flour, 

 salt brine, aufi charcoal dust, to prevent the teeth from 

 burning. 



They are then placed in a bath of melted lead, one at a 

 time, until they become red-hot. They are then with- 

 drawn and a blow stiuck with a lead hammer, the file 

 being laid on a pewter block to straighten it, if bent. 



Theobject of striking it is to free it of burnt scales. It 

 is now plunged into cold salt brine to temper. 



The tangs now have to be drawn and the file scoured 

 by brushing with fine sand, after which they are washed 

 in lime water and then thoroughly washed and dried, 

 rubbed with turpentine and oil, and are considered fin- 

 ished. 



From "Joseph's'' book. 



MONEY IN POTTtfoES. 



Lesson 15.—^ suMciency of seed is the basis, the conditio 

 sine qua non of our 400 bushel crop on commmifarm soil. 

 The amount of seed influences the yield fully as much, 

 if notmore.than any other single thing or circumstance, 

 degreo of fertility not excepted. 



Let us look at the theoretical side of the question. 

 The chief function of the foliage is of a digestive charac- 

 ter. The storage of a considerable amount of pulp in 

 tubers, like the accumulation of flesh and fat in animals, 

 is utterly impossible, even with an abundance of food, 



unless the digestive organs are fully developed and in 

 perfect working order. You might make light of the 

 absorptive powers of the foliage— as feeders in the air — 

 or of the benefits derived from their services as mulch 

 (which are not to be de.spised in a dry season), yet, you 

 cannot dispute away the fuft, that a diminution of the 

 product in flesh or tuber, must be the inevitable conse- 

 quence of every mutilation, crippling, or retarded and 

 imperfect development of the digestive machinery. 

 This influence of the amount of foliage upon the yield, 

 is fully established by the comparative yields of early 

 and late, that is of dwarf (low top) and tall varieties^ 

 the latter out-yielding the former, generally, in about 

 the proportion of their tops. 



Lesson \Q—The larger the seed piece, the earlier and 

 more thrifty unit be the growth of the tops. 

 How is the desired luxuriance of the foliage, and par- 

 ticularly its early development to be obtained? By 

 accepting Nature's method of seeding. If we want to 

 raise a fine calf we let him suck all the fresh milk h* 

 wants. No substitute will fill the plat-e of that diet; 

 and without it, great care is required in Dringii..!' nim up. 

 Nor is there any food that agrees with anew born bah© 

 as well as the food which Nature intended for it— a 

 healthy mother's milk. The analogy between these 

 instances and the case of the potato plant is vinniistaku- 

 ble. The mother-tuber eontains the natural food for the 

 plant in sufficient quantity to support the young growth, 

 to supply it with a large number of roots, and thus to 

 make it strong and able to look for its food supply 

 elsewhere. If the infant-food in the tuber is materially 

 shortened or divided among a great number of mouths, 

 by close cutting, theplantlet is thrown on its own resour- 

 ces before having gained sufficient strength, and forced 

 to partake of food little suited lor its weak digestion. 

 Retarded growth of foliage, if not a weakly condition 

 throughout tlie season, with decreased yield of tubers ds 

 a natural consequence, is the almost sure penalty of 

 this common error. The single eye system is the root- 

 hog-or-die plan. Repeated applications of liquid manure 

 in the early stages of growth, or frequent rains soaking 

 through a manure-filled soil, may sometime-s counter- 

 balance the ill effects of light seeding, but heavy seeding 

 is the only method applicable to general field culture. 



T. F. Baker in " Weekly Press. 



MY CELERY HOUSE. 



I have used this house for three years for storing and 

 blanching. It will hold 30,000 stools, and I have not lost 

 five dollars' worth from rot or other causes. The plants 

 have been well blanched, crisp, and without rust or 

 earthy flavor. I have no trenches to dig, no banking 

 for winter, and less earthing during growth. My stock 

 can be inspected any time, taken out in cold or rain or 

 at night, cleaned, washed, and packed for market in the 

 same place. Celery once handled can here be blanched 

 in three weeks, and the temperature can be kept cool 

 and damp, to ensure the best quality. 



The cellar, sixteen by forty feet, and three feet deep» 

 has a wall eighteen inches thick, and rising a foot above 

 ground, upon which plates for rafters are bolted lo keep 

 the roof from spreading. Inside the house is four feet 

 high at the eaves and eleven at the peak. The ends are 

 weather-boarded on both sides of six-inch studs, and 

 filled in with sawdust, which is also packed between the 

 roof and a lining of rough boards nailed on the lower 

 side of the rafters. This is frost-proof, and protects 

 against sudden changes. A ventilator, ten inches wide* 

 which extends the entire lenth of the roof at the peak» 

 with lifting lid. worked by a lever insiide, admits air 

 when needed, and allows the escape of any heat that 

 may generate from the celery. A door at each end, 

 lined and packed, a small window over each to admit 

 light, and steps to get down with, complete the house,, 

 costing about $200. 



In putting away the celery, posts are set in the ground 

 ten inches apart, beginning at each side of the end of 

 the house and coming toward the centre, which gives 

 seven to the side, leaving a passage-way two feet wide 

 through the entire length of the building. Three sets ot 

 posts on one side and four on the other will Just suit 

 sixteen-feet boards, two and one-half lengths on on& 

 side and two lengths on the other, with a space eight 

 feet Square for a washing-tank and room to prepare for 

 market. Beginning next to the wall, we nail a board 

 one foot wide to the posts, so that the tops of the celery 

 are even with the top of the board, leaving a space of 

 from four to six inches between the bottom of the board 

 and the ground, through which one hand can be thrust 

 to pack the roots, while the other holds the tops of the 

 celery above. We have some loose, rich soil to throw 

 over the roots, but not on the stalks, After the trench 

 or box is full from end to end. with a hose throwing a 

 small stream, we wet and settle the soil around the 

 roots, which form new rootlets in a few daj's. We never 

 handle when wet or damp from any cause, neither allow 

 the stalks to be wet when watering the soil around the 

 roots. 



After the house has been filled about 9ve day .4. care 

 must be taken to give proper ventilation at the top, as 

 there will be a violent heat created by the mass of 

 celery so packed, and unless that heat is allowed vent, 

 rot will follow. After this heat subsides there will be- 

 no further trouble or danger though it is best to venti- 

 late fi-eely in warm weather, but always from the top. 



