THE LANCASTER FARMER. 



31 



insr the roote in wet earth and keeiiinir thorn in a ei'I- 

 lar the vital princiiilewnulil tu'siistaiiieil anil i>eriia|iB 

 the whole heeonie wlilte. The ex|jcriment wasaeoni- 

 plele BHeeess, anil ho has hail an alvumlanee of white 

 crisp eelerv all winter. Larire lioxes were ohtaiiieil 

 ami a few jnehes thiek of earth plueeil on the holloni 

 ami niaile as wet as (Kissitile. The jilants were then 

 jmekeil upritrht, side hy side, as elose as they eoiild 

 stand, until t lie lM>xe8 "were full. The upper leaves 

 were of course exiH>sed, and atteniptin;; to firow a 

 little hy the eneouracoMient given to the root hy the 

 wet earth, caused growlh enoufjii to K" on to blanch 

 the whole. 



There i.s an advantage In this plan, besides that of 

 blaneliintr a mass of niattorusually stored away irreen 

 and which never after becomes white, and is there- 

 fore wasted, aiul that is the crispy freshness which it 

 retains. Those who keep celery iiy various devices in 

 the open {rrounil, and in similar ways, have no trou- 

 ble from this source; but those who keep celery in 

 cellars often complain of it either rottini; or witlier- 

 ins. In the way described there is just what is 

 needed to keep it i'resli and nothing more. 



We give this simi<ly as one plan which may suit 

 eomc one iicrson in an emergency, and not as the liist 

 plan. What is tiest for one is very often not the best 

 for another, and it lu'vcr docs any liarm to kiuiw lots 

 of them, and especially one which like this gives us a 

 jirinciplc which may be applied to many plans. — Ocr- 

 tnantoit'H Ttlvyraph. 



Remedy for the Pear Blight. 



Mr. F. B. Lcighton, President of the Norfolk, Va., 

 Horticultural Society, is authority for the statement 

 that the remedy for jiear blight, recommended by the 

 Commissioner of Agriculture, has proved successful 

 in Eastern Virginia. This remedy is made and ap- 

 plied as follows: One pound of sulphur added to six 

 or eight jKiunds of carbolate of lime, reduced to the 

 consistency of thiek whitewash, and applied to the dis- 

 eased parts: and where the bark is diseased remove the 

 outer portion belorc making the application. Mr. L. 

 says he has used this with magical ett'eet on blighted 

 ordiseased trees, Ijut writes to the AtneHcan Faf}iier 

 that in future he will "use the formula recommended 

 by the Hon. William Saunders, of Washington, who 

 has charge of the pul)lie grounds, as being more eco- 

 nomical than the above, on account of the volatile 

 nature of carbolic acid: To half a bushel of lime add 

 foiir pounds of sulphur — slack to the consistency of 

 whitewash, and when applied, add half an ounce of 

 carbolic acid to each gallon of wash, and apply as 

 above directed." 



Jacob Cocklin — An " Old Digger." 



The gentleman whose name heads this article, was 

 last week in altemlance at the annual meeting of the 

 Pennsylvania Fruit (irowcrs' Society, held in York. 

 His venerable ajipearance and his interest in matters 

 pcrlaiuiug to Horticulture naturally excited remark, 

 and created a desire to know more of him. Personally 

 we have favorably known him for many years, having 

 been one of the earliest subseriljcrs to the Ouzctte. His 

 career has been active and useful, and as a citizen 

 challenges the emulation of his lellow men. He now 

 lives near Shepherdstown, Cumberland county. Pa., 

 and has furnished us with a short sketch of his life, 

 as follows : 



I commenced planting trees in 1827 and tip to this 

 date, 1(S7.5, I planted in orchards over forty thousand 

 trees, over i50 acres, comprising INO apple, 1"30 peach, 

 SO pear, -tO cherry, apricots, nectarines, almond, 

 quince, i)lum, persimmons, chestnuts, mulberry, 

 walnut, hickory-nut : also, currants, gooseberries, 

 blackt)erries, stra\\ Iierries, tilbcrts, hazlenuts, iVe. 

 Also, ornamental and I'orest trees, such as locust, 

 willow, maple, ailanthus, pawlonia, eottonwood and 

 tulip jioplar; also, evergreen, Norway spruce, hcm- 

 hick siiruce, pine of various kinds, cedars, Euroi)i'an 

 and American larch and many others too numerous 

 to mention. 1 commenced the Nursery business in 

 1.S28 and continued it lor upwards of oO years. 

 First planted grajic in INiS, the leading kinds to this 

 time, comprising about 10 acres. I intend [ilanting .5 

 acres in peach trees next Spring. The most I realized 

 in one year was in IS4<i, wlien I sold l,.^! busliels of 

 peaches for JIIKO and :^.5 barrels of brandy at 7.5 cents 

 per gallon. During this time 1 had b\isiness transac- 

 tions with more than 1,.'>00 persons; built 7 houses 

 and 4 stabli-s ; dug HI wells, .5 of about .'iO feet, the 

 others 20 to 2.5 feet deep; cut the timber olf 1-50 acres ; 

 made between oOU and 400 perches of stone fence ; 

 put up a eider press and distilling apparatus, besides 

 many other improvements. I also put up a water 

 ram which brings spring water 100 feet in height. I 

 planted three miles of willow hedge and made several 

 miles of wire fence, and planted 2 bushels of locust 

 seed in Iowa. I had some good stock, horses, cows, 

 hogs, fowls and sheep; of the latter I had at one time 

 600 head. 1 also had some cross dogs. I have trav- 

 eled about :i5,t)00 miles on railroad, steamboat, canal, 

 stage, wagon and horse. I have been in Philadelphia, 

 New York, Pittsburg, Cincinnati, St. Louis, Chicago, 

 Dubuque, Iowa City, Davenport, Iowa, Kichmond, 

 Va., Winchester, Va., Frederick, Md. Baltimore, 



Washington, and intermediate points in Pcnnsylvaida, 

 Delaware, New .Icrsiy, .N'ew York, Ohio, Indiana, 

 Illinois, Michigan, ^Visconsin, Iowa, .Missouri, Ken- 

 tucky, Marylaml, Virginia and the District of Co- 

 lumbia. I never liad a bone broken ; not in bed sick 

 2 months ; I did all my own writing, which was i|uite 

 a lal'orious task in the Nursery business. 1 also 

 bought and read several hundred volumes of books 

 and a immbcr of ])criodicals, treating on religion, 

 medicine, agriculture, horticulture, Ac. I had been 

 school director for many years, assessor, collector, 

 constable, clerk, judge, insjicctor at elections, super- 

 visor and a juror a number of times. I never had a 

 law suit ; I never used tobacco or opium ; never 

 gambled ; never was drunk ; I never was in a 

 house of ill fame ; was a |KM>r customer to tavertis, 

 oyster saloons, doctors, preachers and places of 

 amusement, and did more manual lalnir than any 

 man I am aciiuainted with. I commenced with a 

 capital of nearly $10,000, and now in about 4<i yeai's 

 have oidy doubled it, whereas if I had jjut the $10,000 

 on interest at (> per cent, it would have been $S0,1I00 

 now. But the many laboring peojilc I employed re- 

 ceived the benefit of my labor. The country for miles Is 

 dotted with trees that passed through my hands. Many 

 hundreds of dollars are brought from Harrisburg 

 each yi'ar (or fruit, that would not have been realized 

 had I not introduced it — fruit raisers and consumers 

 are benelited. Every family slioidd have a home of 

 its own. I have helped more than .50 families to 

 homes by advancing money and giving time from one 

 to ten years to pay the money advanced. I am now 

 within a fewdaysof 78year8old,iugood health and in 

 peace with Cod and all mankind. I Ifvc in an hum- 

 ble state and cheerfully earn my living and envy not 

 the great. — York Gazette. 



[And Mr. Coeklin's latest and most commendable 

 act was subscribing for The Lancasfer Fahmer 

 and jiaying in advance. In his letter to the publish- 

 ers, enclosing his subscription, he says he "would like 

 to liear from some other ' old diggers.' " And so 

 would we.] 



DOMESTIC ECONOMY. 



Valuable Domestic Recipes. 



Griddle Cakes : This is the way Nellie, in the 

 Germantown Telegraph, tells us how to make them : 

 Scald as much Indian meal as you think sutlicicut, 

 add salt and stir until smooth, not too stiff to put on 

 with a spoon, though molding w ith wet hands makes 

 the cakes more shapely. Sjilit, butter and serve hot. 

 We sometimes add stewed pumjikin to the batter, and 

 enjoy what we call pumpkin cakes. During the cold 

 weather it seems hardly worth while to have much 

 stale bread or biscuit on hand, as most folks want 

 some kinds of hot cakes, especially buckwheat for 

 breakfast, and with a little sugar stirred in they 

 brown very nicely. 



Managing the Grate : To preserve a fire in the 

 grate or furnace over night there is nothing better 

 than moistened coal serceuings; they are better than 

 ashes and will not cause the tbrmation of clinkers. 

 In the morning, or at any time when the tire is low, 

 put on a little coal, let on the dral't, and after it has 

 burned uj) pretty well, rake gently and add more 

 coal. If raked when the tire is low and dead, it will 

 either go out or be a great while in getting on a head 

 and pi'oil.uciiig the necessary warmth. If clinkers 

 form in a grate or stove, throw in a few handfuls of 

 clam or oyster shells, and they will soon become so 

 loosened as to be removed easily without injury to the 

 fire-brick. I have followed this plan of managing a coal 

 fire for years with entire success. — Aline, in Ger- 

 7HajUvu'ii Tel. 



Hyacinths in Glasses: Mary Jones wants to 



grow hyacinths in glasses and wants to know how to 

 do it. The Rural New Yorker tells her: She should 

 get dark colored glasses, fill with water so that the 

 bulb will but or scarcely touch the water, and set bulb 

 and gla.sscB in a dark, cool jilace until the riMits of 

 the bulb reach topof the glass. Of course they must 

 be kept from the I'rost and the water changed 

 once in seven or ten days. Soft water should be 

 used, and when changed it should lie about the tein- 

 perature of the atmosphere in w liich the bulbs iu 

 glasses arc kept. When the glass is well tilled with 

 roots it may be exposed to the light, and they will 

 speedily bloom. 



PnEPARiNii Minoe-Meat TO Keep: Mrs. Good- 

 hue, of Vershire, Vt., furnishes her mode of [ircpar- 

 ing niince-meat to keep a year or more, to the (ier- 

 mantown Tettt/raph, which is as Ibllows: I boil my 

 meat and salt it as lor jiics; chop tine; add suet if 

 you wish; after chopiiing take nearly the weight of 

 sugar that you have of meat, melt in a iiorcelain ket- 

 tle or tin pan; then put the meat in tliesugar and .«tir 

 it until thoroughly scalded; then pack in a stone jar, 

 press down firmly, and keep iu a dry, cool place. 

 When needed for pics add cider, apples, raisins, citron 

 and spices to suit the taste. I am now using meat 

 prepared in this way one year ago, which is as sweet 

 and nice as when put up. 



Mi'su : We sometimes boil mush for supper and 

 put away a good crock full for future use. For 



brcaklast put a generous lump of giKKl liutter in a 

 jian on the stove ; when well melted and pretty hot 

 ]iut In some cohl, broken-np mush, heat rapidly, 

 slirring I'requently, and when thoroughly hot servo 

 on a hot dish and you'll find It exceedingly good. 

 Do not make the mush too stilf when boiling it. We 

 prefer it to the fried slices. 



AiTLE riDDi.NO : One pint of t)r«Bd crumbs soaked 

 well and soft in a quart of milk, with two or three 

 well-bcatcn eggs and one or two applesehoppcd fine ; 

 stir all together and bake in buttered pans. Wiuo 

 dip with It. 



To Sweeten Salt Pork : Cut as many siloes as 

 will be required for breakfast the evening previous, 

 and soak till morning in sweet milk and water ; then 

 rinse till the water Is clear, and fry. The pork will 

 be I'ound nearly as g(M)il as fresh iK>rk. 



Afi'LE Butter : The best apple butter is made by 

 peeling, coring and slicing selected sweet apples, and 

 stewing them in swi'i't cider. Very little of this sort 

 of apple butter, however, comes to market. The 

 bulk of that sold is made from second rate apples, 

 peeled, sliced, stewed and sweetened with brown 

 sugar. A large quantity of such butter is made and 

 sold for ship stores for use by sailors. 



CocoANiT Pie : One half a cup of butter, one cup 

 of powdered white sugar, four well beaten eggs; 

 beat whites and yelks together ; one cup of grated 

 cocoanut, one quart of sweet milk; mix butter and 

 sugar together, then add the eggs and cocoanut, and 

 lastly the milk. Hake in a lower crust. Eat when 

 cold. This quantity makes two pies. 



To PREVENT lamp chimneys from cracking, put 

 them into a kettle of cold water and gradually heat 

 until it boils, and then let it as gradually cool ; the 

 chimney will not be brokni by the ordinary lluctua- 

 tion of the tlame of the lamp. 



To REMOVE starch or rust from flat-irons, have a 

 pici-e of yellow beeswax tied in a coarse cloth, when 

 the iron is almost hot enough to use, but not quite, 

 rub it quickly w ith the beeswax, aud then with a 

 clean, coarse cloth. 



Roasting a Sirloin of Beef. 



An old Housekeeper, in the Germantown Telegraph, 

 thus criticises one of the miHles for roasting sirloin of 

 beef recommended by the Ohio Fanner. Sh<' says it "is 

 not the way that I or any experienctnl housekec]KT 

 would undertake to cook it. It first recouimends a 

 "joint weighing from fourteen to fifteen iK)unds from 

 a younfi and fat beef." Now everyhiHly knowing 

 anything about good beef would say " olil and fat 

 beef." Young beef is neither so tender, juicy or rich 

 as old beef, as the fat and the other Uesh on the latter 

 is newly put on. The writer goes on, " haviug laidit 

 in the ilrippinii-pau, tender-loin downward, wedredge 

 it slightly with Hour." Doesn't this « riter know that 

 all "doctoring" of beef helps to deteriorate its qual- 

 ity ? To go ou, the meat is then put down in the pan, 

 in which a little water is jioured, and then put iu the 

 oven, not to roast, as it Is claimed, but to uleir. The 

 writer then adds, " as soon as the surface of the 

 meat is so browned that the juices will not readily 

 escape, allow the oven to eool to a tuotUrate ilei/ree of 

 heat." This is remarkaldc. "When the beef Is 

 done, sprinkle ii-ith fait and pepper. Empty the pan 

 of all the drippings, ixmr in some boiling water, 

 slightly salted, stir it atiout and strain orer the no:at.'* 

 This is one way, truly, and it may suit some iK'oiile 

 who have never eaten really good roast lieef; but it 

 w ill not do for me or my family. Why, beef, to roast 

 it in the best manner, should not be tampered with in 

 any way— not oven touched with water before put- 

 ting in the oven. Instead of laying it broadside in the 

 water of the pan, it should be elevated on a "meat 

 stand" placed in the pan. A quarter of an hour to a 

 pound of liecf is thecorrect period toioast. Noilredg- 

 iiig, peppering, salting, or pouring ovorof gravy, iVc; 

 they destroy tlic sweetness, delieiousncss and rclish- 

 ment of the beef. 



Roasting Turkey and Carving. 



Rinse the turkey out in several waters, and in the 

 next to the last mix a teas|Kionful of soila. Fill the 

 body with this water, shake well, empty out and 

 rinse with clean walcr. singe off the hairsand prepare 

 a dressing of bread crumbs, add thyme and majorum, 

 or sage it jireferred. Wot with hot water or milk. 

 The liver, heart, A:c., should be boiled and chop|ied 

 fine and mixed with the ih-ossing. The water in 

 whieii they wore Imiled should bo put In the dripping 

 pan with whieli to baste the turkey. Dredge it with 

 ilour and salt before roasting, and basteoflen. With 

 a brisk fire and young turkey, allow ten minutes to a 

 pfiund for roasting. Tie a string lightly about the 

 neck when the craw is filled, and sow the l^ody with 

 a strong thread. Hemovethis wheuthe I'owl isdished. 

 When the turkey is lifted from the pan, add a siHKin- 

 ful of Ilour wot w ith cold w ator to prevent its lumping. 

 Boil up once and {X)ur into the gravy boat.. Jharlh 

 and Uoine says : "In carving a turkey, cut otf the 

 wing nearest you first, then the leg aud second joint ; 

 tbea slice the breast until a rounded, ivory shaped 



