ONE HUNDRED THOUSAND FACTS FOR THE PEOPLE. 537 



•cally followed, it is applied at least three 

 times — just before the blossoming of the 

 vines, after the fruit has set, and when it 

 begins to color; and, beside these stated 

 periods, it is applied whenever the ap- 

 pearance of mildew indicates that it is 

 necessary. The mode of application, by 

 La Vergne's bellows is the popular way 

 of applying the sulphur. The bellows 

 may now be obtained at most implement 

 stores. The character of the sulphur is 

 of importance, as much of that found in 

 commerce is liable to contain acid, and 

 be injurious to the foliage. Sulphur con- 

 taminated by acid may be detected by 

 the taste, but a more delicate test is 

 litmus paper. This is paper stained with 

 a blue dye, which turns red when it is 

 touched by acids ; it is kept by the drug- 

 gists. The sulphur to be tested is mixed 

 with a little water and the paper wetted 

 with the liquid. If the least trace of the 

 acid be present, it will be indicated by 

 the change in color of the paper. Some- 

 times sulphur is not sublimed as above 

 described, but the crude lumps are ground 

 to powder in a mill. Sulphur thus pre- 

 pared is free from acid. 



MILK-ROOM, Charcoal in.— The fact 

 that milk will absorb noxious gases to 

 such an extent as to greatly impair its 

 excellence as well as its healthfulness, is 

 known to every dairyman. The power 

 of absorption is not confined to the milk 

 itself, but it extends to all the products 

 that naturally form, or are artificially pre- 

 pared from it, where they are cream, or 

 butter and cheese. The ill flavor, as well 

 as the disagreeable odor, of much of our 

 butter and cheese, are not imparted to 

 them from substances that existed in the 

 milk when it was drawn from the cow, 

 but which were taken up while the milk 

 was setting in pans or tanks, during the 

 manufacture into butter and cheese, or 

 while these products of the dairy are 

 awaiting sale. How shall the air that 

 enters our milk-room be purified? The 

 answer is easily made — use charcoal. 

 This common and inexpensive substance, 

 when freshly prepared, is capable of tak- 

 ing up and securely holding ninety times 

 its volume of ammonia, and a propor- 

 tionate amount of other cases. Not only 

 •does it tightly hold the portions of 

 noxious matter that pass through its 

 meshes, but it also seems to have the 



property of attracting them from the 

 surrounding air. 



MILE, To Deodorize. — It frequently 

 occurs in the spring, when the farmers 

 are feeding the cows upon ruta-bagas, or 

 turnips, that the milk becomes so strongly 

 impregnated by their disagreeable taste 

 and odor as to be unfit for butter-making. 

 To obviate this, put a pinch of finely 

 pulverized saltpetre into every gallon of 

 cream. A little saltpetre worked into 

 butter that has become sour, or rancid, 

 will render it sweet and palatable. 



MILDEW ON ROSES, Remedy for— 

 Mix equal parts, by weight, of powdered 

 sulphur and quicklime. Moisten with 

 water, and let the lime slake in contact 

 with the sulphur. After the lime is 

 slaked, place the whole in a kettle with 

 plenty of water, and boil it until you get 

 a saturated solution of the sulphuret of 

 lime. This will be transparent and of an 

 amber color, and should be drawn off and 

 preserved in bottles for use. A gill of 

 this added to a gallon of water, and ap- 

 plied with a syringe, will kill the mildew 

 without injuring the roses. 



MOTHS, (Codling), To Trap.— Take 

 old cider, or cider vinegar, not very 

 sharp; put half a pint in some open 

 vessel, and hang it in all parts of the 

 orchard when in bloom — empty fruit jars, 

 or tin oyster cans with the top all off 

 would do. The string holding the vessel 

 should be so placed that it would not 

 turn the water running down the limb 

 into the vinegar or cider. If you have a 

 large crop to harvest, you will want to 

 look to them every week or two to empty 

 and renew if necessary. 



OATS. — Oats are chiefly sown after 

 grass; sometimes upon land not rich 

 enough for wheat, that has been previous- 

 ly summer-fallowed, or has carried turnips; 

 often after barley, and very rarely after 

 wheat, unless cross-cropping, from particu- 

 lar circumstances, becomes a necessary 

 evil. One plowing is generally given to 

 the grass lands, usually in the month of 

 January, so that the benefit of frost may 

 be gained, and the land sufficiently mel- 

 lowed for receiving the harrow. In some 

 cases a spring furrow is given when oats 

 succeed wheat or barley, especially when 

 grass seeds are to accompany the crop. 

 The best oats, both in quantity and 

 quality, are always those which succeed 



