California Agriculturist and Live Stock Journal. 



and the sons of Erin in their usual propor- 

 tion. Now that these hardy, enterprising and 

 industrious, but needy, people have come to 

 our shores, at our bidding, the great question 

 arises, "What shall we do with them." 



As the great land-grabbers and capitalists 

 were the first and loudest callers for this in- 

 flux of population, let them first open their 

 hearts and purses at the same time, and pro- 

 vide these people with homes on their broad 

 acres on liberal terms, supply them with tools 

 and animals, and provisions for a year, and 

 our word for it, they will make a fair interest 

 on their money, besides doing a righteous 

 deed. 



Others who have the capital might invest it 

 in manufacturing enterprises that would em- 

 ploy thousands of these people to the great 

 advantage of all parties. There are hundreds 

 of articles imported into this State at a heavy 

 cost of time and freight that could be profita- 

 ably manufactured here. In the article of 

 wool alone it is certainly a suicidal policy to 

 ship it East in the raw state, and then import 

 it in the manufactured article, paying doulile 

 freight, when we might manufacture it here 

 and command the markets of the world. We 

 haven't half the sense of our forefathers who 

 separated from the mother country because 

 England attempted to impose this very policy 

 on the infant colonies. 



Every farmer, too, throughout the length 

 and breadth of the land, should look kinilly 

 upon these immigrants, and employ them upon 

 every possible occasion — as you would your 

 brother, instead of a Chinaman. 



Our next Legislature might inaugurate a 

 general system of irrigation — the vital want 

 of the State — before all the water, too, was 

 gobbled up, and thus give employment to 

 thousands of immigrants who will seek our 

 shores in the future. The waters in our 

 mountains would irrigate all oiir valleys, 

 make California the granary of the world, and 

 provide happy homes for millions instead of 

 thousands, as now. Why should it not be 

 done? Economist. 



San Jose, July, 1875. 



about the city, would be all the more attrac- 

 tive if they had within a home for cats. A 

 stately Thomas cat perched on the top and 

 half a dozen kittens frolicking about the base 

 is a sight to please a lover of the beautiful and 

 a hater of the rascally gopher. 



C. A. Wyman. 

 « ■ » 



Query About Hay-presses. 



Salem, Oregon, July 15, 1875. 



S. H. Hekrino & Co. — Gents: I wish to 

 know if somebody will send me a circular for 

 a hay-press. I do not see any advertisement 

 in your paper, and I do not know where to 

 send for information about them. There is a 

 good hay-press invented and made here, but 

 I thought I could do better in California than 

 to pay $260 for one here. I think the price 

 too high. 



We like your paper, although not quite so 

 well adapted to Oregon as to California in 

 some things. Yours, truly, 



Thos. C. Haines. 



If the manufacturers and dealers in hay- 

 presses in California do not consult their own 

 interests enough to advertise in the Agbicdl- 

 TURisT AND Live Stock Journal, it is their 

 own loss. 



The two leading presses in California are 

 the "Eagle," manufactured by Kimball & Co, 

 San Francisco, worth $225 or $250 each, and 

 the "Price," or "Petaluma," by Baker & 

 Hamilton, San Francisco, worth $300 to $500 

 each, according to size. The Petaluma press 

 seems to be the favorite. We give this infor- 

 mation "gratis," but at the same time advise 

 our friend Haines to patronize home iiidaslry, 

 and if he can get a good press for $260 in 

 Oregon, in is probably as cheap as it can be 

 made and pay the workmen, and probably' as 

 well as he could do in California. 



A Plea for Cats. 



Eds. California Agricultueist and Live 

 Stock Journal: Will you allow me a little of 

 your valuable space to say a word for one of 

 the farmer's best, but least appreciated and 

 most abused friends — the domestic cat. I am 

 not insane enough to ask the people dwelling 

 in cities to look with favor on the increase of 

 the cat tribe, but to the farmer I say, don't 

 kill the kittens. Drive them out of the house 

 to the barns and other out-buildings, and 

 give them a chance in the fields, particularly 

 in the orchard and vineyard. Make places 

 for them to breed and to escape to when 

 Towser and Bose double-team on them. A 

 dry goods box under the straw stack, with a 

 hole sawed on each side and a six-inch board 

 or pole put up a foot from the ground so the 

 straw will hang over it and give them an en- 

 trance to the box, is a good show for a reason- 

 able cat. 



In a vineyard it will pay to leave out a pair 

 of vines every ten acres, and throw up a rock- 

 ery or other shelter for a place for cats. There 

 need be no loss of bearing vines, for the 

 nearest vines may be trained over the place. 

 Perhaps one cat in fi%'e hundred will suck 

 eggs or kill chickens, but it is almost invaria- 

 bly the pet cat that grows up among the chil- 

 dren and is hugged out of shape and manners 

 that does mischief. The half-wild cat is of- 

 tcuest seen watching a gopher hole, and when 

 not disturbed there is soon one gopher less to 

 cut roots and let the irrigating water run 

 loose. This age almost worships graceful 

 forms and movements, and the unhandled cat 

 excells in both. Many of your attractive 

 "rockeries," both in public and private parks 



Chats With Farmers' Wives 

 Daughters — No. 8. 



and 



ORE bread-making? Yes. I make it 

 a point to succeed in whatever I under- 

 take to do, from the sweeping of a 

 P" room to the making of a perfect-fitting 

 shut. If it be well done, there is a sense of 

 power that nothing short of knowledge and 

 success can give. It took me nine months, 

 once, to learn how to iron a shirt well; but 

 that very drill was good for me, and I can 

 afford to give time for practical knowledge 

 that is of so much use that even every China- 

 man is supposed to understand all about it. 

 So, in spite of my frank confession, I was 

 fully resolved to "try, try again," and the 

 many kind receipts sent me by dear readers 

 of the AoEicuLTURisT have helped to push this 

 resolve to a speed trial, and, may I add, siic- 

 cess. Well, friends, if several consecutive 

 batches of light, sweet, white and tender 

 bread can be called a success, I am the victor. 

 But, alas! I dare not boast, as I have made 

 only one batch of yeast as yet. 



A kind reader of the AonicULTnitisT (Mrs. 

 Summers) sent mo, by the editor, a bottle of 

 her "jug yeast, " with her compliments and 

 directions how to proceed, which wore so very 

 simple and plain that I felt "to try were to 

 succeed." The beauty of this "jug yeast" 



is that one can bottle it and keep a week or 

 two, which is a saving of labor, and we should 

 aU try to do that. Here is Mrs. S.'s receipt: 



EECEIPT FOR MAKING JUG YEAST. 



"Take about one quart of potatoes; pare 

 nicely, and boil in enough water to cover 

 them well. When well cooked, drain and 

 mash smooth. Now take the water they were 

 boiled in, pour it back on the potatoes, stir- 

 ring all the time. Take a handful of hops, 

 put them in enough water to make a gallon of 

 yeast altogether, and boil for ten minutes; 

 strain into the potatoes; add of salt and sugar 

 each one-half cup; stir well, and then let cool 

 till milk warm, then add a cup of yeast. Now 

 cover up loosely until it commences to work, 

 then put it in a jug and set the cork loosely 

 for one day, when it may be corked tight and 

 kept in a cool place. Shake well before us- 

 ing. 



FOR MAKING BREAD, 



put flour enough for your baking in a bread- 

 dish, make a hole in your flour, put in a cup 

 of yeast, three or four pints of warm water, 

 and a teaspoonful of salt; mix slowly and beat 

 well into a stiff batter; cover it lightly with 

 flour and set it away in a medium warm place. 

 When light mix the flour in slowly till it be- 

 comes dough ; take it out on your kneading 

 board and knead it well with your hands, ada- 

 ing flour gradually until it becomes nice, 

 smooth, springy dough, then place jt back in 

 your bread-dish to raise ; when light, take it 

 out and knead, using just enough flour to 

 keep it from sticking, till it is nice and 

 smooth, then make it into loaves, put it into 

 pans and keep warm till light, then bake. ' 



The following receipt by Alice I have not 

 tried, but can vouch for it, as I have eaten of 

 bread made by the same fair hands that sent 

 it: 



" Dear 'JeweW: The Agriculturist has 

 just come to hand, so fresh and interesting. 

 And as we feel particularly interested in 'Jew- 

 el's' writing, we turned to her department 

 and found her in great trouble about her yeast 

 bread. I felt very sorry for her— so sorry 

 that I pushed back the jar of yeast I had just 

 finished making for to-morrow's baking, and 

 hurried in without covering it, and told 

 mother I would just write and tell her how I 

 did, as I was having such good luck at bread- 

 making lately. So here is the recipe, under 

 ma's directions: Peel three common sized 

 potatoes and boil till very soft in a quart of 

 water, then take out the potatoes, mash fine, 

 keeping the water boiling hot. Add two big 

 spoonfuls of fine flour, one of salt and one 

 of sugar. Now, pour the boiling potato water 

 into the whole, stirring it briskly, so that the 

 flour will scidd. Steep a pinch of hops five 

 minutes'in half a pint of water, and pour in. 

 Let this cool until hike warm, then add one 

 teacup of fresh yeast from your good neigh- 

 bor's crock, or from the brewer's. Make the 

 yeast in the morning, and by bed time it will 

 be ready for use, at which time I stir up my 

 bread. For three quarts of flour add one tea- 

 cup of yeast, and wet it with cold water, mix 

 it soft, and sift flour over the top to keep it 

 all soft and alike. In the morning it will bo 

 ready to mould into loaves; put in the bidie 

 pan to raise, and when light bake. 

 " During this warm weather we make yeast 



