fi3S 



GLEANINGS IN BEE CULTURE. 



Dec. 1.5. 



CHIVES. 



The remarks you make in Nov. 15ih Glean- 

 ings regarding "chives" awaken some very 

 pleasant memories of our boyhood days when 

 mother, with her loving hands, prepared and 

 handed us tlie customary b.read and bulier for 

 the 9 A. M. and 4 p. m luncli. How many times 

 we went out into our little vegetabhi-garden in 

 the back yard, to get some of the chives, which 

 we would cut up into little pieces about ^4 to 

 Yi inch long, and cover our bread and butter 

 with them! How we enjoyed these simple 

 lunchesl This was over in the old "Father- 

 land," a good many years ago. The chives 

 have come over with us, and a number of 

 bunches are growing' in my garden. I would 

 have sent you some of the roots with this; but 

 it may be that you have received from others 

 all you need by this time. 



Fkiedmann Greiner. 



Naples, N. Y., Nov. 31. 



TILE drainage; avatkring-places for stock. 



I have read " Tile Drainage," by W. I. Cham- 

 berlain and yourself; but 1 should like you to 

 give me some information not in the book. I 

 wish to drain my spring with tile, which is 900 

 feet from the river, and I want several water- 

 ing-places for stock. The tile will be 3 feet 

 below the surface where I want the watering- 

 places; and as I have had no experience 

 with draining I do not know how best to ar- 

 range those watering-places. We have splen- 

 did building-stone. VVe could scoop out a way 

 down to the watering-place, and pave with 

 stone so the stock would not work the dirt 

 down into the opening. There is vei'y little tile 

 in this part of our wState, though a good deal in 

 the western part, or, as we tei'm i;, West Ten- 

 nessee. Tile is a good deal dearer at Nash- 

 ville than with you, from what I can under- 

 stand. I have some four-inch tile in some wet 

 land, which cost me four cents per foot at 

 Nashville. I live 20 miles south of Nashville. 

 We have a good deal of land in this county 

 that needs tile very badly; and if some enter- 

 prising firm that manufactures tile would send 

 a practical man who could explain what is 

 needed they could sell a great deal of it; but 

 most of them are like myself— they know noth- 

 ing about it. If you can give me some idea 

 how to make the watering-places you will con- 

 fer a gr( at favor. W. H. Farmer. 



Franklin, Tenn., Dec. 9. 



[Friend F., we have been studying over a 

 similar problem all summer, and I will tell you 

 what we have decided upon. I should not like 

 the plan of digging down to a level with the 

 tile, as you propose. Where a road is cut 

 through a hill so you might place a watering- 

 trough beside the road without making an ex- 

 cavation on purpose, it will do very well; but 

 to avoid these expensive excavations I would 

 locate your watering-trongh on the top of the 

 ground. If you have plenty of stone, by all 

 means make a stone trough; and in order to 

 get the water up into the trough, you will have 

 to go along the line yon propose to lay the tile, 

 up hill, until you get where the tile would be a 

 Utile higher than the top edge of your trough. 

 At this point make some sort of "reservoir— a 

 large-sized tile set on end, for instance. A 

 sewerpipe 18 inches or 2 feet across is better. 

 Let it come to the surface, and have a stone or 

 wooden cover over it to protect it from trash 

 and accidents. Let your tile pour a stream 

 into this little reservoir. From this lead either 

 an iron pipe, or tiles jointed in cement, down to 

 your trough. If your spring furnishes water 

 the year round, so that there will be a running 

 stream, your trough will never freeze over 



Provide a suitable overflow, and let this over- 

 flow go right down into the tiles, and pass off 

 ju-t as it would if there had not been any wa- 

 tering-trough at all. I do not believe the 

 expense will be very much more than the ex- 

 cavations you speak of, and you vvijl have a 

 very much neater job. if there is considerable 

 descent from your spring, you will not have to 

 go up hill very fur to get head enough so as to- 

 run the water over into your trough. I hope 

 this notice may suggest to some tile-maker the 

 idea of occupying your field.] 



DOCTORING WITHOUT MEDICINE. 



something about our teeth. 



In this age of progress, if you expect any me- 

 chanic, no matter how skillful he may be, to do 

 nice perfect work without adequate tools, you 

 are greatly in error. A real nice tool, in the 

 hands of a man who takes hold of it with en- 

 thusiasm and energy, will often pay for itself 

 in a single day. Well, my experiments in diet- 

 ing have pretty well convinced me that a good 

 deal of our ill health, and many of our aches 

 and pains, are the consequence of not masticat- 

 ing our food perfectly before it is turned over 

 to the digestive apparatus. I have been getting 

 quite well acquainti'd with our dentist lately. 

 In fact. I have spent two or three hours a day 

 with him almost everv day for the past two 

 weeks. I told him just why I wanted to ask 

 him questions. He is a bright, wide-awake, 

 live man. He attends the dental associations 

 and lectures, takes the dental periodicals, and I 

 think he is pretty well abreast of all the modern 

 improvements in the line of his work. I hap- 

 pened to mention to him that it was quite a 

 privation to me to give up eating apples right 

 out of hand, as I used loin my younger days. 

 Said he: 



" Mr. Root, you take a nice apple— just ripe 

 enough, but not too ripe — and scrape it with a 

 knife, just as women do sometimes for babies, 

 and then you can eat apples with impunity. 

 Just try it, and report." 



Sure enough, I found he was right. I can eat 

 all the apples I please if I scrape them up fine 

 and smooth. How does this come? Why, my 

 teeth are getting to be so old and ricketty that 

 they no longer pulverize and crush every parti- 

 cle of the apple as they used to do when I was 

 younger. The consequence was, that I swal- 

 lowed the apple in the form of lumps cr chunks, 

 more or less. The teeth were not doing their 

 business — could not do their work, perhaps — 

 therefore the stomach could not do its work 

 without great effort; hence distress, uneasiness, 

 and perhaps indigestion. Baking the apples, or 

 making them into sauce, might do preuy near- 

 ly as well: but I have quite a fancy for a raw 

 apple, uncooked and unsugared. Again, I hap- 

 pened to notice in one of the health-journals 

 that people who are distressed after eati ng beans 

 will find they can eat them with impunity if 

 they are cooked very fine, and then have all the 

 skins removed by piitting them through a sieve 

 or colander, thus making a sort of bean por- 

 ridge or soup. On testing beans prepared in 

 this way I experienced no unpleasant effect 

 whatever. Very likely a strong powerful di- 

 gestion would manage the chunks of apple, 

 with skins, seeds, core, etc., thrown in. as well 

 as with the skins of the beans. In fact, on my 

 big wheel-rides across the country I eat almost 

 any thing that I ever ate. without any trouble; 

 but even if this is true, it pays to have good 

 teeth, and use them. 



While in the dental chair a great many cus- 

 tomers came in from the country. Sometimes 



