iS7r).] 



THE LANCASTER FARMER. 



127 



be sure thiit tluTO is ronm for the qiU'L-n to deposit, 

 epf^s. Miiny (-(tlnuicR i^n into winter (lUai'tiM's willi ntt 

 yoiin;; l>eeK in tlie liive, from neglect oftliis preeau- 

 tion. If room is L''iv('n, tluMpiocn will ijo fni laying 

 until fall, unil tin- force tm rcplcnislicil with yoiini; 

 boos, nml, in our opinion, tin- iirpsenecof tlicfiC youni^ 

 !)t'i-s is inilispensivlde to Rn<'('rpt^fnl wintering. 



\Vc Imvi' ixuniiiiwl liives in Ausrnst, anil found tliu 

 combs entirely lilled with lioni^y, not a dozen empty 

 cells in it. Siicli hives, if left in this state, would be 

 depopulated by fall, and the owner, if a betrinner, 

 would wonder what had become of his bees. " A 

 Iiive full of honey and no bees." Thebu.sy ifalherers 

 of this honey had died a natural death, and no pro- 

 vision lia<l been made for the queen to 6Upi>ly their 

 places. 



Tln^ use of the extractor makes it easy to remedy 

 tills wow. If left until later, It Is not easy to Induce 

 the ((ueen to dejiosit egps. 



We would uri;e those wlio have allowed natural 

 swarmiiiLT, to take care of tiie swarms; be sure that 

 the second swarnis and the old hive have secured 

 fertiit! (pK'cns. If bail weather comes, feed your 

 ewarnis liberally ; it will pay well. If the bees iiave 

 been put into cmjity hives and are ex|>ected to till 

 theni with comb, lielp them to do it by feedintj. 



We arelestinii' the new contb finiiidutioiia with cfreat 

 satisfaction, and are sure they will be a great lielp to 

 those who are not supplied with comb. 



It is too nuieh tile custom among bee-keepers to 

 del'er all pre|iarations for wintering until cold wea- 

 ther; but in this month the bees must, be aided to go 

 Into winter ipiartcrs in good order, and we trust these 

 few hints will aid some in the work. — Mm. »S'. H, 

 Tuppcr, in lice-Keeper' » Magazine. 



City Bee Culture. 



A manufacturer of a summerdrink, which seems to 

 be quite popular during the present heated weather, 

 lias taken a store in tlie neighborhood of our olliees, 

 and jibiced in the show window a bee hive, in wliicli, 

 in full view of the crowd which constantly gathers, 

 the busy Insects make the hone)' whiidi, it is asserted, 

 is mingled with the cooling beveragi^ The window 

 is open at the lop, and the bees are allowed to collect 

 their materials from the street refuse. The honey 

 Bcems to be of excellent quality, and the bees require 

 no further care nor attention t lian if foraging among 

 their favorite clover fields. 



At the Fair of the American Institute last fall, a 

 Very line case of honey was exhibited, the contents of 

 which, we were informed, had been obtained by the 

 bees entirely from the swill barrels, the sugar-house 

 waste, and the Ilowers in the public parks of the city. 

 There was nothing about the material to distinguish 

 It from the best honey made from clover, and it un- 

 doubtedly should and proliably did iind a market just 

 as readily. The quantity of such honey-yielding re- 

 fuse wasted in the metropolis is enormous. Why then 

 should it not be more widely utilized through the 

 bees ? Private aiiiculture can be carried on just as 

 well on a house top or in a hack yard as upon a farm, 

 and any one with such space at his disjiosal might 

 easily manage a few hives and build up a paying busi- 

 ness, and It would alTord amusement to the experi- 

 menfor and his friends. There are many people, out 

 of the thousands seeking work here just at present ,|to 

 whom sonjesuch new oeeupatloii — for such bee cul- 

 ture would be, thus carried on in the city — might be 

 of considerable assistance in eking out a support dur- 

 ing the stagnation of business peculiar to the heated 

 term. 



A contemporary suggests bee culture as an excel- 

 lent employment for women, an idea with which we 

 fully concur. A case is mentioned of a lady who 

 started with four hives purchased for ;S10, and in live 

 years she declined to sell her slock lor ijil.SllO, it not 

 being enough. Besides realizing this increase on her 

 capital, she sold 33 hives and 4:ir> pounds of honey. 

 Another instance is on record, of a man who, with 

 six colonies to start with, in live years cleared f<,t)O0 

 ]xii)nds of honey and 54 colonies. Fine honey readily 

 fetches, at retail, from 35 to 40 cents per pound. — 

 Scieniijic American. 



What and Howr to Feed Bees. 



The Xational Bee .Tournal answers a dozen letters 

 cnipiiring how to make sugar syrup for bees, by as- 

 suring the inquirers that there is no mystery about it. 

 Simiile sugar, Colfee A, is best ; dissolve by pouring 

 boiling water ujion it. It really makes little dif- 

 ference whether it is fed thick or thin, when the bees 

 can lly and get water. We have fed sugar dry, sugar 

 simply moistened, sugar dissolved, and sugar made 

 Into candy. But, if we must give a rule for the syrup, 

 we will say a gallon of water to four \m luiids of sugar. 

 No glycerine, no cream of tartar. We don't say that 

 they arc injurious, but they are unnecessary. Fifteen 

 or sixteen pounds of sugar are amply sullicient to 

 winter a colony from November to April, if they had 

 not a iK>und of honey. 



DOMESTIC ECONOMY. 



To CI..4RIFV HoxKY. — Melt the honey in a vessel 

 standing in boiling water; strain, while hoi, through 

 flannel previously moistened with warm water. — 

 Hunta's Manual uf Bee-kccjying. 



The Luscious Tomato. 



This vcgct.ablc has become one of the most lm|>or- 

 tant of all iranlcn prodnels. Hundreds of acres are 

 ]ilant'il ill the vieinity of all large cities, and theease 

 w ith w hich it is maiiagi'd places it under the control 

 of the least experienced. The llrst use of tomatoes as 

 food was 

 learned of 

 the inhabi- 

 tantsofthe 

 Maylay:i i 

 archlpcl a 

 go, though 

 a (icrman] 

 phlloso]>h 

 er hud as 

 early as 

 l.'i.s:! tasted 

 them 'with 

 pepper, 

 salt and 

 oil,' and 



pronounced the theretofore parlor ornament tn be a 

 delicious relish, From the one single variety brought 

 originally from Peru, gardeners in this country have 

 in the few late years multiplied the kind and quality 

 until one of the seed catalogues announces thirty-five 

 species, one of them, tlit; latest spfirt of a disordered 

 fancy, said to be even wlien rip(^ as green in color as 

 the rich leaves around it. One of the best seed-grow- 

 ers says more rivalry is displayed by market garden- 

 ers to produce an early crop of the tomato than any 

 other vegetable. With all this rivalry It is doubtful 

 whether any for general crop purposes excels the old 

 variety known as the Early .Smooth Red. Being now 

 in season, we give below insi ructions for cooking this 

 delicious and healthful vegetable in various styles, 

 the recipes being taken mainly from Mrs.l'aul's["Cook- 

 ing from Exi>erience," the latest and best author- 

 ity on this important branch of household economy : 



Tomato Sai.ad. — Take fine ripe tomatoes, peel 

 them without scalding, as that spoils them for salad ; 

 slice them evenly, not quite half an inch in thickness, 

 and as you cut them, replace the slices to look like 

 whole tomatoes ; lay them on a dish covered with 

 broken ice, until you have all done and are ready to 

 serve them ; then arrange neatly, side by side, on a 

 shallow dish, and garnish them with red and yellow 

 nasturtium blossoms ; make a dressing as for lobster 

 salad and serve it separately in a little ornamented 

 dish with cover. This Is a dish which tastes as good 

 as it looks, and that is saying a great deal. Uaw to- 

 matoes may also be sliced and put on the table plain- 

 ly, to be eaten with pepper and vinegar. 



STUFt'En Tomatoes. — Take line large ripe toma- 

 toes, cut out the blossom end, and scoop out the in- 

 sides as clean as you can without breaking the skins ; 

 chop this fine, add to it equal parts of cold roast beef, 

 mutton or chicken, cut as tine as possible with a 

 chopper, and as much green corn as meat, cut raw 

 from the cob ; mix all together, and add a few bread 

 crumbs made very fine; fill the tomato skins with 

 this mixture, put a piece of butter as large as a nut- 

 meg on the top of each one, and place them side by 

 side in a buttered Ijaking dish large enough to hold 

 them without putting tliem over oue another ; bake 

 them nearly an hour in a good oven. 



Tomato Catsi:i>. — Cut in jiieces one bushel of ripe 

 tomatoes, put them over the fire and boil them until 

 very soft ; press them through a sieve to takeout the 

 skins and seeds, add to them half a gallon of good 

 cider vinegar, tlirec half-pints of salt, two ounces of 

 whole cloves, two ounces fif cayenne jiepiier, two ta- 

 blespoonfuls of black pepper, five heads of garlic 

 skinned and separated; mix all together and boil 

 three hours, or until reiluced one-half; then bottle 

 without straining, and seal up. This is more ea.sily 

 and quickly made if the tomatoes are peele<l before 

 they are cooked. An ouiou sliced may be used iu 

 place of the garlic. 



Baked Tomatoes. — Pour boiling water over them 

 to loosen the skins, peel them, and cut out any green 

 core there may be; liutter a baking dish, put in the 

 tomatoes whole, two layers, caidi one seasoned with 

 pepper, salt, a sprinkling of sugar, and little pieces 

 of butter put over quite thickly, and bread crumbs, 

 rather more crumbs on the top layer than the other, 

 strew pieces of butter, pepper and salt over the 

 crumbs on the top, bake nearly two hours In a good 

 oven, serve them in the dish they are baked In. 

 Canned tomatoes, wliich have been put up without 

 cooking, are very nice done in this way. 



Stewed Tomatoes. — Pour boiling water over the 

 tomatoes (o loosen the skins, let them lie in It for a 

 lew minutes, peel them, cut out the green core, and 

 squeeze a little of the juice from them, cut them up, 

 and iiut them In a shallow uncovered vessel, season 

 them with pepper, salt, a teasiioon heaping full of 

 sugar, and set them over a tirisk lire ; cixik them 

 twenty minutes or half an hour, stirring them fre- 

 quently. When they arc cooked, add a Uiblcsiioonful 

 111 buttir with half as much liour rubbed in It, simmer 

 one minute longer and serve. They are very nice 

 thiekeucd with grated breail crumbs instead of Hour. 



Ciii.ii Tomato Sauce. — Peel half a jieck of rl|X5 

 tomatoes, rut them in small picees (chopping spoils 

 theni), drain them on a sieve for six hours ; then :ulil 

 to them one Icacupof salt, oneof sugar, (ineofmlxeil 

 black and white mustard sce<l, one gill of nasturtium, 

 a giMid sized rootof horseradish cut in strips or grated, 

 two root.H f)f celery, two tablespoons of celery seed, 

 two tablcsitoons of black pepper, oni' teaspoon of cin- 

 namon, one of allspice, one of ground mace, and three 

 pints of good sharp elder vinegar ; bottle, and It will 

 be fit for use in a week, and will keeji for years. 



Tomato Soup. — Wash a ciuarter [leck of tomatoes, 

 cut them in pieces and clio|i them line In a woiHlen 

 bowl ; put them in your soup kettle with a lx.ef or 

 mutton Ixine, or tw'oiM^iunds of lean meat of either kind, 

 liejiper and salt, and thrceipnirtsof cold water ; bring 

 to a Ixill, then simmer slowly for three hours; take 

 out the bone or meat, and strain the broth through a 

 line sieve, pressing on the tomatoes lightly; return 

 the liquor to the soup-kettle, mix a tabiesiKKinful of 

 fiour with a little cold water, stir It In thu 80up, boU 

 live minutes, and serve. 



Tomato Sauok kou PicKt.Es.— One pock of green 

 tomatoes and a quarter of a i>i'Ck of white onioiiR 

 sliced thin ; sprinkle them with salt In alternate 

 layers. Let them stand all night, then strain olf the 

 water, cover then with vineirar, and simmer gently 

 twenty minutes. Mix logetlnr half a teacup of 

 ground mustard, a quarter of a jiound of mustard- 

 seed, half a cup of brown sugar, a quarter of a cup 

 of ground ginger, half a <up of good sweet oil, and 

 any other spices you please. Stir these Into the 

 jiickles when half cooked. 



Fried Tomatoes with Cheam niiAvy.— Wash 

 and wipe large ripe tomatoes, and cut them In slices 

 half an inch in thickness, season with pe|ii>er and 

 salt, and fry them in sweet drippings or half butter 

 and half lard. When they are all done, dish them, 

 and dust a little fiour in the pan, pour in a teacup of 

 rich cream, give a boll up, jMnir over the tomatoes, 

 and serve. A nice breakfast dish. 



BiioiLED Tomatoes. — Wash and wipe fine large 

 ripe tomatoes, cut them in half horizontally through 

 the middle, put them on a gridiron with the cut side 

 down, over a clear fire. When partially cooked turn 

 them over, and finish them with the other side next 

 the fire; lay them on a hot dish, and season with 

 butter, pcpjier and salt. A nice breakfast dish. 



Tomato Butter. — To ten pounds of fine ripe to- 

 matoes, put live iionnds of good brown sugar, a pint 

 of cider vinegar, a tablcspoonful of cinnamon, one of 

 allspice and cloves mixed, and boil gently for three 

 or four hours. Skin the tomatoes, and cut out the 

 green core. 



Eating Fruit. 



We hardly know how to account for the popular 

 Impression that still prevails In many rural districlj!, 

 that the fix'C use of fruit is unfriendly to health. It 

 has much tii do with the scarcity of fruit irardens and 

 orchards in the country. As a matter of fact, cities 

 and villages are much better supplied with fruit the 

 year round, than the surrounding country. There arc 

 hundreds of farms, even in the oldest parts of the 

 land, where there Is no orchard, and the only fruit Is 

 gathered from a fi^w seedling apple trees grown In 

 the fence-corners. The wants ol cities are su|iplied 

 not so much from the proiier farming disi rids as from 

 a few men in their suburbs, who make a business of 

 growing fruit for market. The farmers who raise a 

 good variety of small fruits for the supply of tlieir 

 own families are still the exception. The villager, 

 with his quarter or half-acre lot, will have his patch 

 of strawlierrics, his row of currants and rasjibcrries, 

 his grape vines and pear trees, ami talk intelligently 

 of the varieties of these fruits. His table is well sup- 

 plied with llicse luxuries for at least half of the year. 

 But there is a lamentable dearth of gooil fruit uiMin 

 the farm from the want of conviction that it pays. It 

 docs pay in personal comfort and health, if in nothing 

 else. The incdieal faculty will bear tcstiinoiiy to the 

 good inlluence of rljie fruit U|>on the animal economy. 

 Tliey regulate the system better than anything else, 

 and forestall many of the diseases to which we are 

 liable in the summer and fall. Ar|uaint old gentleman 

 of our acquaintance often remarks, that apples are 

 the only pills he takes. He takes these every day in 

 the year, when they can be found in the market, and 

 fills up the interval between the old and the new crop 

 with other fruits, lie has hardly seen a sick day in 

 forty years, and pays no doctor's bill. We want more 

 good fruit, especially upon our farms, and the habit 

 of eating fruit at our meals. This Is Just one of the 

 matters in which farmers' wives can exert an inllu- 

 ence. .Many a good man would set out fruit trees 

 and bushes If he were only reminded of It at Ihe right 

 time. One right time will be this autumn — at least 

 In all but the very coldest parts of the crmntry. A 

 few dollars invcsteil then will bring abundant returns 

 In from one to five years. It Is more iniiniately con- 

 nected with good morals, than our philosophers think. 

 With good digestion it is quite easy to fulfill the law 

 of love. — American AijricitUnriM. 



To Clean LimeOi-t of the Tea Kettle.— Boll 

 in Ihe kettle Iri.sh |iotatoes with the skins on. Thta 

 softens thu lloie, which is easily washed out. 



