192 



THE GEKESEE FARMER. 



THE APPLE TREE BOREE. 



A wuiTKU in the Oenesee Farmer gives an opin- 

 ion that the apple-tree borer '^ icill never attack a 

 perfectly healthy tree,''"' remarking tliat " tliero is a 

 rast difference between a thrifty tree and a healthy 

 one." A healthy tree ho regards as one that has 

 received nothing but vegetable manure (good soil), 

 whereas, a thrifty tree may have received animal 

 manure. He remarks that the borer would not 

 nutlest a tree which had been grown wholly by the 

 aid of vegetable manures. To illustrate his theory, 

 he refers to one of his orchards, which was set out 

 on unbroken pasture land, and received but one 

 jdowing and no manure. These trees were never 

 attacke<l by borers, while in other orcliards, which 

 had been repeatedly plowed and fertilized with ani- 

 mal manure, (that is, yard manure, or the drop- 

 pings of animals,) they commit their yearly depre- 

 dations. 



The facts here stated clearly illustrate* what we 

 have repeatedly published; and as tlie •writer does 

 not attempt to explain the cause, he is evidently 

 laboring under a misapprehension. The facts are 

 fiim'ply these: Trees planted and manured with 

 stimulating (animal) manure, are forced into a rapid, 

 immature growth, leaving the stem and young 

 branches filled with sap. This sap is severely fro- 

 zen during the cold days of winter, and when it 

 becomes suddenly thawed, as it frequently will, on 

 the sunny side, in the middle of the day, the sap 

 becomes vitiated and diseased, producing simi'ar 

 results upon that side of the tree next the sun, to 

 those which t-ike place in a potato or other vege- 

 table when frozen and suddenly tliawed. Tliis dis- 

 eased condition is just what the borer seeks. The 

 trees planted in ordinary good soil make a Tnore 

 elow healthy, matured growth, and are not liable 

 to the same injury by frost, and hence not exposed 

 to disease, and of course, uninviting to the insect. 



Newly planted trees should be ke[)t in a healthy, 

 growing condition ; and, by timely cultivation, 

 their growth may be entirely under the control of 

 ■the cultivator. The most critical period with a 

 young orchard of apple trees in this respect is from 

 three to siz years from the time of planting. As 

 an additional safeguard, we have fre(iuently recom- 

 mended training the trees witii low heads — and to 

 do this the work of training must begin while the 

 trees are young. Cut them bafk well, and force 

 o«t a growth of branches near the ground, let the 

 height be governed by the habit of growth of the 

 particular variety. The brandies shade the body 

 of the tree, and prevent tlie fatal consequences of 

 the sudden changes through the intluences of cold 

 and heat. Nor are these all the advantages result- 

 ing from low-trained trees. They are much less 

 liable to assume a leaning position tlirough the in- 

 fluence t)f the prevailing winds. The fruit is more 

 easily gatiiered and lens liable to injury in falling 

 from the trees. Low lieaded trees, it is true, re- 

 quire a little more care in cultivation to guard 

 against bruising thein,.but this is but a small mat- 

 ter when the work is done witli implements of 

 proper construction. — Valley Farmer, 



fables' Jlrjjartnuiit. 



ORIGINAL DOMESTIC RECEIPTS. 



[Written for the Qcne«ee Farmer by yarious Correspondents.] 



Reaumub has calculated that in five generations 



one ap>ii8 may be the progenitor of 5,904,900,000 

 descendants; and there are ten generations in 

 uine mouths. 



Walnut Pcffs. — Two tablospoonfuls of flour, 

 two ounces melted butter, two ounces sugar, tw( 

 ounces hickory nuts beaten fine. Bake in cups wel 

 buttered. 



Cold Custard. — One quart of new milk, on» 

 half pint of cream, four ounces white sugar, ( 

 glass of water in which an inch of washed reune' 

 has been soaked, and nutmeg. 



Biscuit. — One quart of buttermilk, two spoon 

 ful of cream, two tea-spoonfuls of soda, one tea 

 spoonful of salt. Use flour enough to form t 

 stili' dough, kneading it well. 



Rick Custard. — Boil three table-spoonfuls o 

 rice flour in a pint of milk. When colil, add thre- 

 eggs, two ounces of butter, and a tea-spoonfu 

 essence of vanilla. Sweeten to taste. 



Buttermilk Pie. — Three pints of buttermili 

 two eggs, four table-si)oonful3 of sugar, a tea 

 spoonful of flour stirred into the milk, and hal 

 a nutmeg. Stir well together, and bake like 

 custard pie. 



Sponge Cake. — Sift one pound of flour, on 

 pound of loaf sugar, beat ten eggs very light, mi: 

 the ingredients well, then add the juice of on 

 lemon. If baked in one cake, two hours is neoee 

 sary. No saleratus, soda, or tarter is needed. 



A NioE Tea Crke. — Beat the whites of fon 

 eggs to a light froth, beat the yolks of the sam 

 with a cup and a half of sugar, one cup of sou 

 cream, half a cup of butter; flavor with lemor 

 A little soda ; flour to make a stiff batter. 



Bread Pudding. — Fill a four quart pan half fu 

 of light bread, crumbled fine ; .add milk so as t 

 nearly fill the pan ; let it soak two liours ; then ad 

 two thirds of a cup of sugar, two eggs, two spooc 

 fuls ot sweet cream, a tea-spoonful of salt, half 

 nutmeg. Bake three-fourths of an hour. 



Tomato Marmalade. — Take full grown tomatoe 

 while quite green, cut out the stem.s, stew themti 

 (piite soft, rub them through a sieve, set the pul 

 on the fire ; season highly with salt pepper, pound 

 ed cloves, and stew all together till thick. It : 

 excellent for seasoning gravies, and keeps well. 



To Make Red Currant Jkllt. — Put your cni 

 rants in ajar in the oven, and let them remain ti' 

 the juice is all out of them. To a pint of syru 

 add a pint of wliito sugar, pounded, and mad 

 <]uite hot. Before the sugnr is added, boil th 

 .xyrup very slowly for two minutes; then add th 

 sugar, and boil it ten minutes. 



To Clean Green Currants. — An expeditiou 

 way of cleaning green currants from stems an: 

 grit, is to rub them well and hard in a handfi 

 or more of flour, then rub them in a sieve, was 

 them well in several waters, ppread on papers t 

 dry, stir frequently if drying in an oven ; but the 

 are better dried ou folded cloth in the sun. 



