THE LANCASTER FARMER. 



13 



of tlic ]n]H\ Now tit in one of these heads, 

 anil upset the .slieet iron \i\\n' ovei- it enoujjh 

 to hold it lirnily in place. I'ul the shall in, 

 and set the whole on end on tlie ki'<"I"<'i ^''^^- 

 ini; eare tliat the sliaft Klands true; and lastly 

 put in a <iuart or two of dry sand, and tamp 

 it hard with a suital)le rammer, repeatin(j the 

 Olieration till tlie pipe is full to within one 

 inch of the top. Fit in tlie other head with 

 the shaft in plaee; upset tla' iron over it as 

 l)efore, and you have a roller as servieeahle as 

 one of all iron, and at almost no cost. To lit 

 it for use, make a liox of inch stulV, lit a liandle 

 to it, slopins.;at an an^leof 'iOth'fireesfnun the 

 iHittom hoard : jiut a cross head to the end of it, 

 and for a -garden or walk roller this cannot he 

 beaten. If wanted heavier, it can lie loa<le<l 

 with brickbats or earth , and for wheeling 

 stones or rubbish olT garden or lawn, or newly 

 j)h)weil or spaded <;rounds, it will be pro- 

 nounced liy all who try it "tip top." Any 

 man or hoy who can use a saw, plane and 

 hammer, can make one in a few liours, and 

 with decent care it will last as many years. — 

 Cor. Oiuntry GentlcDian. 



PEAS THREE THOUSAND YEARS OLD. 



In the course of late explorations in the 

 ancient ruins of Kgypt, Gen. Anderson, an 

 English traveler, found, inclosed in a sarcopha- 

 gus beside a nunniny, a few dry peas, wliieh 

 he i>reserved carefully, and on his return to 

 Great Britain planted in the rich soil of the 

 island of tiuernsey. The seeds gi'rniinated, 

 and soon two little jilants appeared, from 

 wliieh, at maturity, sufficient peas were 

 gathered to plant quite a large tract of ground 

 in the following season. Some of the phmts 

 thus raised have attained a height of over six 

 feet, and have been loaded with blossoms of 

 exquisite odor, and of a delicate rose tint. 

 The j)eculiar feature of the growth is the stem, 

 whicii is so small near the root but increases 

 greatly in size ns it ascends, requiring a sup- 

 port to sustain it ujiright. The pods, instead 

 of being distributed around all portions of the 

 stem, as in the ordinary plant, arc grouped 

 abovit the upper extremity. The vegetable, it 

 is said, lielongs to the ordinary garden variety; 

 but from its presenting the very distinctive 

 differences above noted, it seems worthy of 

 close botanic;il observation. Tlie peas ;ire of 

 remarkably tine flavor, excellinir in delicacy 

 those of the choicest known varieties. 



ORCHARD AND NURSERY. 



Planting may often be done this month 

 where the whether is mild, but on no account 

 set the tree in |iarlially frozen .soil ; it is much 

 better to heel-in the trees in a dry, sandy spot 

 until spring, when they can be set out pro- 

 perly. 



Stocks for root grafting should be taken up, 

 assorted, and tied in Inmdles of convenient 

 size, and stored in boxes of damp sawdust in 

 the cellar, where they can be easily reached 

 during the winter. 



Scions may be cut at any time when the 

 wood is not frozen ; store in sawdust and take 

 care that they do not dry oui during the 

 winter. 



(;iive seedlings early protection, but not 

 until the weather is quite cold ; if applied 

 too early, growth sometime occurs. 



Collect and store as large a supply of leaves 

 as possible, for covering and bedding. 



CULTIVATION OF ROSES. 



Roses, like other things in the vegetable 

 kingdom, are also beautilied and enlarged hy a 

 judicious and generous course of treatment. 1 1 

 cannot be too often urged in connection with 

 their culture, that to succeed is to be success- 

 ful. He who raises (Uie perfect si)ecinien of a 

 plant is a better cultirator than he who raises 

 an acre of indifferent specniens, and whoever 

 has made himself a thorough master of the art 

 of cultivation of a single specimen or variety 

 has acquired a knowledge and skill which 

 enable him to succeed with the many. — Chcui. 

 H. Milhr. • 



DOMESTIC ECONOMY. 



TO MAKE HENS LAY. 



When eggs bear such a price, and are so 

 delicious in the many ways the good cook 

 brings them to the table, it is necessary the 

 hens .should have a little attention. Give 

 them warm drink every morning. Sec that 

 they have an abundance of gravel ; old pieces 

 of crockery pounded up will answer l<etter 

 than nothing. Concoct a iiudding for them 

 two or three times a week, not oftener. Tlace 

 an old pail out at one si<le, and into thisthrow 

 the Tiieat Bcraps that are good for nothing 

 else, egg-shells, beans, hominy, bread crusts, 

 corn parched very brown, coarse meal, sitt- 

 ings, etc., and when the day arrives to servo 

 up this dish, take the water in which you 

 have parboiled your jiork and beans, or other 

 greasy water, stirring into it bran sutficient 

 to thicken well, allowing it to cook a few 

 minutes, pouring the whole over these saved 

 up scrni)s. liet it stand a .short time after it 

 is thoroughly stirred, and feed while warm. 

 Aside from this give warm drink every morn- 

 ing, and you will have plenty of eggs. 



PHILOSOPHY OF COOKERY. 



Mrs. Hale says : Cookery is an art belonging 

 to woman's department of knowledge; its 

 importance can hardly be over estimated, 

 because it acts directly on human health, 

 comfort and improvement. One of the lirst 

 duties in domestic life is to understand the 

 quality of provisions and the preparation of 

 wholesome food. The jiowers of the mind as 

 well as tlio.se of the body are greatly depend- 

 ent on what we eat and drink. The stomach 

 nnist be in health, or the brain cannot act 

 with its utmost vigor and clearness, nor can 

 ttiere be strength of muscle to perform the 

 purposes of the will. 



To i)reserve the full nourishment of meats 

 and other articles of food, in dressing and 

 cooking, is an art which reijuires a large 

 amount of scientific knowledge adiled to long 

 experience and observation. Without the 

 knowledge derived from this two-tbld source a 

 great part of food is waste<l and health 

 injured. It is an established prineii)lc in 

 physiology that man is omiiiverous— that is, 

 constituted to eat almost any kind of foo(l 

 containing nourishment. He can eat and 

 digest them in a raw state ; hut his health is 

 promoted by their being cooked, that is, 

 softened by the action of fire and water. 



OUR RECEIPT FOR CURING BIEAT. 



To one gallon of water, take li pounds of 

 salt, i pound of sugar, i ounce of .saltpetre, i 

 ounce of jiotash. In this ratio the [liekle can 

 he increased in any (piantily desireil. I^'t 

 these be boiled together until all the dirt from 

 the sugar rises to the top and is skimmed off. 

 Then throw it into a tub to cool, and when 

 cold iKiur it over your beef or jiork. The 

 meat mu.st be well covered with pickle, and 

 should not be jiut down for at least two days 

 after killing, during which time it should he 

 slightly si)rinkled with powdered saltpetre, 

 which removes all the surface blood, &c, leav- 

 the meat fresh and clean. Some omit boiling 

 the pickle, and 'ind it to answer well, thougli 

 the operation of boiling jturities the l)ickle by 

 throwing oil' the dirt always to be found in 

 salt and sugar. If this receipt is strictly 

 followe<l, it will reijuire only a single trial to 

 prove its suiieriority over the conunon way or 

 most ways of putting down meat. — Ocrinan- 

 tinm Tikyraiih. 



^ 



ROAD DUST. 



The .American .^l;/i-iC!(//(iriV« strongly advises 

 farmers to make a business of gathering up 

 road dust tor use as an ab.sorbent and fertil- 

 izer. It says : "This is the most convenient 

 absorbent the farmer can conniiand, and a few 

 barrels of it will save a large amount of 

 ammonia in the hennery, the privy, and the 



slable. Hens should have a large open box 

 fidl of it under cover, where they may dust 

 themsidves at their pleasure. It is an excellent 

 thing to have in the stable and, when 

 saturated with urine, makes a valuable fertil- 

 izer. The fineness of the dust, continually 

 ground hy the iron tires and horse shoes, ia 

 one cause of its favorable action upon crops. 

 That gathered from a clay soil is best ; indeed, 

 sand, whether from the road or (d.sewhere ia 

 of little use us a deodorizer or absorbent." 



CORN AND HOGS. 



From carefully condiict(td exi)eriments, hy 

 different Jieiiions, it has been ascertained that 

 one bushel of corn will make a little over ten 

 and one-half pounds of pork, gro.ss. Taking 

 the result as a basis, the following deductions 

 are made, which all our farmers would do well 

 to lay by for a convenient reference : 



When corn sells for 1.")^ cents per bushel, 

 pork costs IA cents a pound. . 



When corn costs 17 cents per bushel, pTDrk 

 costs 2 cents a pound. 



When corn costs 25 cents per bushel, pork 

 cost 3 cents a pound. 



When corn co.sts ;i:{ cpiits {ter bushel, pork 

 costs 4 cents a pound. 



AVhen corn costs M cents per bushel, pork 

 costs .5 cents jier ptumd. 



The following statement shows what the 

 farmer realizes on his com, when in the form 

 of liork. 



When pork sells for .'1 cents jier pound it 

 brings -2') cents ])er bushel in corn. 



When pork sells for 4 cents per pound it 

 brings .'i2 cents per pushel in corn. 



AVhen iiork sells for 5 <'en(s per pound it 

 brings 45 cents per bushel in corn. — Juurnal 



of Agriculture. 



^ 



BRILLIANT WHITEWASH. 



Take half a bushel of un.slaked lime. Slake 

 with Ijoiling water; cover it during the pro- 

 cess to keep the steam in. Strain the liquid 

 through a tine .sleeve, and add to it a peck of 

 salt previously well dis.solved in water, three 

 [lounds of grain rice boiled to a thin ))aste, 

 and stirred in boiling hot ; half a ])ound of 

 jiowdered Spanish whiting, and a iioiind of. 

 clean glue which has been previou.sly dissolved 

 by soaking it well and hanging it over a slow 

 lire in a small kettle within a large (me filled 

 with water, and five gallons of hot water to 

 the mixture ; stir it well, and.let it stand a 

 few days, covered from the dirt. It should be 

 put on hot. 



♦ 



HAY TEA FOR CALVES. 



A farmer who had a calf of value and no 

 milk to give it was advised to give it hay tea. 

 He did so and the calf is reported as doing 

 finely though it has received neither hay nor 

 meal since he got it. He cuts the best and 

 finest hay he has, about two inches long and 

 pours boiling water over it ; lets it stand till 

 cooled to about the heat of milk from the cow, 

 when the tea is given to the calf and the hay 

 to the cow. IJoth calf and cow thrive on this 

 feed. We have fed a great deal of hay tea to 

 calves, with good results. — liunil Nttc Yorker. 



FRIAR'S OMLET. 



Boil eight or nine large apples to a pulp, 

 stir two ounces of butter, and add pounded 

 sugar to taste. When c<ild, add an egg well 

 beaten u]i. Then butter the bottom of a deep 

 baking di.sh, and the sides also. Thickly 

 strew crumbs of bread, so as to stick all over 

 the bottom and sides. Put in the mixture, 

 and strew bread crumbs iilentifully over the 

 to]). Put it into a moderate oven, and when 

 baked turn it out, and put powdered sugar 

 over. 



GOOD PUDDING. 



One quart boiled milk, quarter pound 

 mashed potatoes, quarter i)ounil of Hour, one 

 or two ounces of butter, and two of sugar. 

 When cold, add three egu'S well lieateii. Bake 

 one-half hour, and eat with sauce. 



