706 



Gleanings in Bee Culture 



worse than hawks here. £ am a lover of birds, and 

 have put up boxes for their nesting for nearly half 

 a century, and my love for good birds is too great 

 for me to love crows also. In my f>pinion. bird- 

 lovers should exercise discrimination: but this is 

 just what lovers are little inclined to do. love being 

 blind. I lived in Iowa and Ohio before coming 

 here, and it is strange to me that the farmers <f 

 New England should suffer a yearly tax and great 

 annoyance when jirobably one year's loss would, if 

 offered as a liberal bounty, exterminate the crows. 



I have little doubt that crow do much good by 

 destroying insects injurious to crops: but other 

 birds, the lives of which would be spared by killing 

 the crows, would do this work far more effectively, 

 and be a pleasure and joy for ever while doing it, 

 instead of a curse and aggravation as the crow 

 now is. All corn scattered on fields to prevent 

 crows pulling should be soaked and softened or 

 they will not eat it, and will pull the soft grain 

 from under ground. 

 Packerville, Conn. J-:. P. I^obin-son. 





mm®^ 



terry's wheat coffee — HOW TO MAKE IT. 



So many have asked me for explicit di- 

 rections for making Terry's wheat coffte 

 since our remarks in regard to it in Health 

 Notes for August that we have decided to 

 give it in full as it appeared in the Practi- 

 cal Farmer for Jan 28; and I want to say I 

 very much prefer it to any real coffee. It 

 agrees with my liealth, arid it agrees with 

 my conscience) for one who drinks it can 

 rest assured that there is nourishment but 

 no stimulant about it. Here, we prefer 

 honey in place of molasses. 



OUR WHEAT DRINK— 26 CUPS OF COFFEE FOR A CENT. 



J. L. Long. Of Yadkinville, N. C. asks that full di- 

 rections be given again for roasting the wheat and 

 making our "' wheat coffee." Not long ago I made 

 a tire in our range one cold morning. An oil-stove 

 fire is not hot enough. I put 5 quarts of wheat into 

 two iron dripping-pans, half in each one. and then 

 placed them in the oven. These pans are 9 x 15 in., 

 and 2!4 in. deep. When the wheat was hot enough 

 to begin to roast I opened the oven-door and stir- 

 red it quickly with a large iron spoon every min- 

 ute and a half by my watch. I put on thick gloves 

 to protect my hands. Great care was taken not to 

 let the wheat burn at all. When it is burning, it 

 smokes: when roasting properly, it does not smoke. 

 When the wheat was roasted real brown — almost 

 black — 1 put two teaspoonfuls of New Orleans mo- 

 lasses and a heaping teaspoonful of butter to each 

 quart of grain, and stirred well. Then it was put 

 back in the oven, and roasted and stirred as before 

 for 15 or 20 minutes. 1 let the oven get slightly 

 cooler, as it burns more readily after molasses and 

 butter are added. When it is done, the molasses 

 has gone into the wheat. The butter prevents the 

 wheat sticking together much. 



It should be dark and rich in color— almost black 

 —remember. I left it in the pans until cgol. It is 

 all in one cake then, but is readily broken up fine 

 with the hands. Better rub it until no grains stick 

 together. After that it will not cake. It was put 

 into iruit-jars, sealed up, and stored in a cool spot. 

 I would not make as much at once in hot weather. 

 The bulk is increased by roasting. Five quarts of 

 wheat made six quarts. 



Now, the above is a job that should be done with 

 care if you want perfect results. We use a heaping 

 teaspoonful for two cups of drink. This makes it 

 as strong as we like it. Allow a little water for 

 boiling away. We measure it before grinding, and 

 then grind fine. If the mill gums up after a time, 

 pour boiling water through it. The drink is best 

 made in a percolator. It should be made to pump 

 or boil in the percolator 20 to 30 minutes, until it 

 has a dark rich color, the same as the best coffee. 

 If it does not have this color, and the flavor is lackr 

 ing, it was not roasted or boiled enough. Use su- 

 gar and cream to your liking. Drink moderately 

 at any meal, in small sips, if you want to. so long 

 as yuu have no food in your mouth. It is well to 

 take it with a teaspoon. 



Do not use it to wash down food, and it will be 

 wholesome and slightly nutritious. It has come to 

 stay at our house. I like it very much. We vise 

 nice plump wheat of our own raising, cleaned as 

 for .seed. The cost of this " coffee " is about 3 cents 

 a pound for the materials. The cost of the tire was 

 nothing, as it helped to warm the house. Two and 



a half teaspoonfuls weigh one ounce — enough for 5 

 cups. A pound makes 80 cups, and costs 3 cents. 

 Let them put up the price of coffee we don't care. 

 If you were to come here and not know any thing 

 about it you would hardly suspect that you were 

 not drinking real coffee. I have drank much cof- 

 fee at hotels that was not as good. But the saving 

 in cost is not worth considering by the side of the 

 benefit to health. Every cup of coffee you drink, 

 as ordinarily made, is putting as much poisonous 

 caffein into your blood as doctors give for a dose of 

 medicine. This poison helps to bring on several 

 troubles, such as rheumatism, hardening of arte- 

 ries, etc. Terry's "wheat drink " is absolutely free 

 from any thing that can harm you, and contains a 

 little real food. He could make a fortune by ad\ er- 

 tising heavily and putting it up in paper boxes at 

 25 cents each. Are you tired of drinking so much 

 water? Take part of it in this wheat drink at meal 

 times, and enjoy it as we do. 



" UNCOOKED " CORN AS WELL AS UNCOOKED WHEAT. 



1 have Terry's book, and 1 think it is the best one 

 I have on that subject. I have been cured of what 

 is called Bright's disease, and others, by natural 

 living. My principal diet now is raw whole wheat 

 (dry kernels), nuts, and fruit. As a test 1 have liv- 

 ed for many days on dry field corn and water, with 

 the best results. It cost me about a cent a day to 

 live. 1 have won some great victories over Satan 

 on the power of appetite, and have overcome some 

 passions to which 1 was -once a slave. I intend to 

 devote my life to missionary work in some way. I 

 have been much helped by what I have read in 



CtLEANINGS. 



Silverhill, Ala., Sept. 8. P. W. Paulson. 



"ROASTED CHESTNUTS." 



For some little time back I have been 

 made hai)i)y by the abundance of my favor- 

 ite nut, the chestnut. At our golden wed- 

 ding, the children were discussing what they 

 would give me for a present. Somebody 

 suggested a "gold-mounted meerschaum 

 pipe;" but if I reipember correctly, several 

 of my good friends thought it would not be 

 just the thing for A. I. Root, and so they 

 finally gave him a bagful of brown chest- 

 nuts, as they were then just coming into 

 market. Nothing in the whole realm of 

 presents could have pleased me more, and I 

 have them now both for breakfast and din- 

 ner. My supper is still beautiful luscious 

 apples. The reason why I mention chest- 

 nuts is that there seems to be a great crop 

 this year. The Morganthaler Co., of 635 

 Broadway, Cleveland, have just sent me a 

 quotation that reails, "Chestnuts are dull 

 at 4 to 5 cts. per lb." Of course, the above 

 is wholesale. The retail price is probably 

 more. I still think tliey are one of the most 

 healthful and delicious foods that the kind 

 Father has provided for the children he 

 loves. I am taking quite a bagful down to 

 my Florida home. 



