i74 



THE LANCASTER FARMER. 



[ November, 



overstock our country with bees," J. F. Hershey did 

 not l<now liow much it would take to overstock the 

 country, but l:e had found that his swarms laid up as 

 much honey as wheu there were none or few hives in 

 the neighborhood. 



Mr. Flec'KENstein tliought that the fever was 

 not quite so high as to endanger the overstocking of 

 the country. 



Mk Detwii.er went at it on a mathematical cal- 

 culation and comparison of the number of clover- 

 heads and the nundier of bees and came to the con- 

 clusion that it would be almost an impossibility. His 

 hives averaged as much when he had forty as when 

 he had only six. 



The next question, "How does a queen know when 

 passing over the comb, worker or drone that she must 

 lay a worker egg in a worker cell, and a drone egg 

 in a drone cell," proved too abstruse for definite 

 settlement by the association, and the members 

 pretty generally " gave it up." 



Ou motion the association adjourned to meet on 

 the first Saturday in May, 1877 



DOMESTIC ECONOMY. 



Eating too Much. 



A long experit nee and observation in life induce 

 us to add our testimony to the^views presented in the 

 annexed paragraph from Tinsley's Mariazine: 



" Nobody ever repented of eating too little," was 

 the sage remark of an old gentleman on the verge of 

 ninety, next to whom the writer had the pleasure of 

 sitting at dinner the other nisrlit. The host was press- 

 ing him to take more, and urging him in the 

 usual phrase: "Why, you have eaten .scarcely any- 

 thing !" Now, it is to be assumed that the old gentle- 

 man's words indicated one of the by-ways to good 

 health, to which he had traveled through his long 

 life, and to which he owed his present remarkably 

 hearty condition ; so it was suggested to him inter- 

 rogatively that he had always been a small feeder. 

 "Yes," he answered, "ever since I was two or three 

 and twenty ; up that time I was a weakly young 

 fellow enough, and I used to make the great mistake 

 of trying to eat and drink as much as I could, in the 

 hope of becoming strong. All my friends and the 

 doctors backed me in my error, but fortunately I 

 found it out in time and 'knocked off — as your 

 modern slang has it — more than half my usual 

 amount of stimulants. I gave up the idea of making 

 myself strong, and merely strove to make myself 

 well, and I was contented with eating just as much as 

 I could digest, and no more. Of course it took time 

 and*experience to discover the precise limits ; I could 

 not adopt the golden rule of always leaving oft' with 

 an appetite, because I never began with one, but by 

 persistently erring on the right side, I got hold of 

 one of the great secrets of life — the secret of know- 

 ing when one has enough, and after a year or two 

 I became so much better that I used to find myself 

 ready to eat a meal at any time and actually acquired 

 an appetite. Then once found, I nevor destroyed it, 

 but always dcterminately rose with the feeling that 

 I could eat more. Naturally temptation grows 

 stronger, but I was firm. I did not behave ungrate- 

 fully to my stomach and immediately presume upon 

 its increased powers by overloading it. 1 did not 

 live to eat, but only eat to live ; and behold me ! I 

 have no need to be very particular as to what I eat, 

 even at my time of life ; I have only to be careful not 

 to cattoomueh." Here, indeed, is the great secretof 

 a great deal thiit is amiss with many of us. We are 

 in the habit of eating too much, more than ourdiges- 

 tive organs can tackle, and th.at which is not assimilat- 

 ed more or less poisons. The system becomes over- 

 charged, and gives any latent tendency to disease 

 within us every facility for developing itself. The 

 question is not so much what to eat, as what quantity 

 to eat, and nothing but a sharp look-out kept by our- 

 selves can give us an answer. 



When and Why Lamps Explode. 



We take from the SHentiflc American a few hints 

 that journal gives as to the danger arising from petro- 

 leum lamps : 



All explosions of petroleum lamps are caused by 

 the vajior or gas that collects in the space above the 

 oil. When full of oil, of course, a lamp contains no 

 gas, but immediately on lighting the lamp consump- 

 tion of oil begins, soon leaving a space for gas, which 

 commences to form as the lamp warms up, and after 

 burning a short time suflicient gas will accumulate 

 to form an explosion. The gas in a lamp will explode 

 only when ignited. In this respect it is like gunpow- 

 der. Cheap or inferior oil is always most danger- 

 ous. 



The flame is communicated to the gas in the follow- 

 ing manner ; The wick tube in all lamp burners is 

 made larger than the wick which is to pass through 

 it. It would not do to have the wick work tightly 

 In the burner ; on the contrary, it is essential that it 

 move up and down with perfect ease. In this way it 

 is unavoidable that space in the tube is left along the 

 sides of the wick suflScient for the flame from the 

 burner to pass down into the lamp and explode the 

 gas. 



Many things occur to cause the flame to pass down 

 the wick and explode the lamp. 1. A lamp may be 

 standing on the table or mantle, and a slight putf of 

 air from the open window or door may cause an ex- 

 plosion. 2. A lamp may be taken up quickly from a 

 table or mantel and instantly exploded, 'ii. A lamp 

 is taken iuto an entry where there is a draught, or 

 out of doors, and an explosion ensues. 4. A lighted 

 lamp is taken up a flight of stairs, or is raised quickly 

 to place it on a mantel, resulting in an explosion. In 

 these cases the mischief is done by the air move- 

 ment — either by suddenly checking the draught, or 

 forcing air down the chimney against the flame. 5. 

 Blowing down the chimney to extinguish the light is 

 a frequent cause of explosion, fi. Lamp explosions 

 have been caused by using a chimney broken off at 

 the top, or one that has a piece broken out, whereby 

 the draught is variable and the fiame unsteady. 7. 

 Sometimes a thoughtless person puts a small sized 

 wick in a large burner, thus leaving considerable 

 space along the edges of the wick. 8. An old burner, 

 with its air draughts clogged up, which rightfully 

 should be thrown away, is sometimes continued in 

 use, and the final result is an explosion. 



Sleeping Warm. 



I believe it is impossible to have too much pure air, 

 but it is possible to have the air colder than feeble 

 persons can breathe with comfortor with safety. For 

 hardy persons there is no danger in cold air, provid- 

 ed they have plenty of bed-covering, and keep their 

 mouths closed. It is unwholesome for any one to 

 sleep cold. One of the hardest things for feeble per- 

 sons to endure, is getting into a cold bed to sleep. It 

 draws so much upon the already low vitality, that 

 before the cold bed is warmed, its occupant is so 

 thoroughly chilled that it is almost impossible to get 

 warm again. In this way the system is unnecessarily 

 taxed, and the general health reduced. When one 

 must sleep in a cold room, it would be better to wear 

 flannel night clothes, (warmed before putting them 

 on, and perhaps with woolen stockings for night use 

 in exchange for the stockings worn all day,) or to 

 have the bed warmed before entering it. This can 

 be done with warming-pan, or by rolling a jug of 

 hot water about between the sheets. 



I find by experience that children rest more quietly 

 in rooms well ventilated, though the air is quite cold 

 during the night, than wheu they sleep in warmer 

 and closer rooms, and I think it well to accustom 

 their lungs to cold air in this way. It is very unde- 

 sirable to make hot-house plants of our children. 

 They should be dressed so warmly, both by night 

 and by day, that they can be comfortable in rooms 

 moderately cold. — Cor. in American Agricultnriitt, 



How to Keep Bouquets Fresh. 



There are various receipes for keeping bouquets 

 fresh. Some people stick them in moist sand, some 

 salt the water in the vases, and others warm it ; 

 others, again, use a few drops of ammonia. My 

 rule is, io cool the flowers thoroughly at night. When 

 the long day of furnace-heat has made the roses 

 droop and their stems limp and lifeless, I clip them 

 a little, and set them to float in a marble basin full 

 of very cold water. In the morning they come out 

 made over into a crisp beauty, as fresh and blooming 

 as if just gathered. All flowers, however, will not 

 stand this water cure. Heliotrope blackens and falls 

 to pieces under it ; azaleas drop from their stems, and 

 mignonette soakes away its fragrance. For these I 

 use dry, cold air. I wrap them in cotton wool, and 

 set them on a shelf in the ice-chest? lean almost 

 hear you laugh, but really I am not joking. Flowers 

 thus treated keep perfectly for a week with me, and 

 often longer. — )S'. C., in lit. Nicholas for November. 



Good V^ives. 



The story is told, that in the early life of Commo- 

 dore Vanderbilt, his wife was a most frugal and faith- 

 ful helper. From the money given her for household 

 expenses, she saved what she could, and so a hand- 

 some little sum was accumulated. When, at length, 

 her husband saw a chance to purchase a ferry boat, 

 and so to lay the foundation for what became so great 

 a fortune, he lacked some ready cash. " How much 

 do you need?" said the good wife. The sum was 

 named, and to the husband's surprise she produced 

 the full amount, which had been saved by her skill 

 and prudence. 



When Marshal Bazaine was sentenced to banish- 

 ment to one of the forts of France, his youthful and 

 attractive wife determined to go with him. Her 

 friends attempted to dissuade her from going, but 

 she replied, " When my husband was in honor, I 

 shared it with him, and shall I not also share his ban- 

 ishment?" 



Cleaning Window Glass. 

 Painters sometimes leave spots on window glass 

 when painting the sash. A lady who knows informs 

 us that benzine applied to such places, and allowed 

 to remain awhile, will render it easily removed by 

 scouring. She says she has also heard, but has not 

 tested it, that a strong solution of soda applied hot, 

 will be equally efficacious. 



Fine Pumpkin Pies. 



Pumpkin Pic — I. — One pint of steived pumpkin, 

 four eggs, one quart of milk, one large cup of sugar, 

 half a teaspoonful of ginger ; when your pie is ready 

 to go in the oven, grate a little nutmeg over the top 

 of it ; this quantity makes two pies. 



Pmnpkiti Pie — //. — Take a Boston or Hubbard 

 squash, and cut, peel, and remove seeds and pulp. 

 Then cut in very small- pieces, and wash with cold 

 water in a colander. Stew in a porcelain lined, 

 covered vessel, without %vater. Cook slowly ; stir fre- 

 quently, to avoid burning. When cooked, pass the 

 squash through a colander to remove any lumps. To 

 a quart of squash add a quart of milk, four eggs, 

 teaspoonful of salt, six tablespooufuls sugar ; nut- 

 meg, cinnamon and ginger to taste. 



Pumjikin Pie — ///.—Boil a small pumpkin until 

 soft ; strain, and when cold add a quart and one- 

 pint of milk, two cups of sugar, five eggs, level tea- 

 spoonful each of cinnamon and ginger, and a pinch 

 of salt. For crust, three small cups of flour for three 

 pies, one-half cup of shortening and salt ; mix with 

 cold water, and roll very thin. 



Pumpkin Pie — IV. — Mash very fine with hand 

 one-and-a-half cups of boiled pumpkin — using only 

 the chunks of pumpkin, none of the water ; then 

 mix with that a heaping tablespoonful of flour, 

 rubbed smooth with a little milk — one egg, three 

 cups of milk, a teaspoonful and a half of lemon ex- 

 tract or ginger ; salt, sugar to taste, and bake in a 

 good-sized pie plate with a good wall of crust built 

 up around the plate. It is a good way to cook the 

 pumpkin not to put any water into the pot. If set 

 outhe back part of the range the heat will draw out 

 the juice of the vegetable ; it will then steam done, 

 and no straining will be necessary ; only be careful 

 not to let it burn. The above is the quantity for one 

 pie. 



Pumpkin Pie — V. — Boil and mash half a pumpkin; 

 strain off the water until quite dry; then add a pint 

 and a half of milk, five eggs beaten light, half a 

 pound of sugar, quarter of a pound of meltied butter, 

 half a pint of brandy, and large tablespoonful of 

 ground cinnamon ; put in pastry crust, and bake as 

 a i)ie. This quantitj- will make six pies. 



Corn Cribs. 



Farmers must be prepared to have crib room for 

 their corn. A good corn house costs but little, and 

 every farmer should have one disconnected with other 

 buildings to keep out rats. There is probably no bet- 

 ter way to build on than upon durable posts, about 

 two feet above the ground, placing pieces of zinc ou 

 the tops of the posts, projecting all around about 

 eight inches. Movable steps should be made for the 

 door, to be removed a few feet after coming out. It 

 is quite as well to build a corn house with perpendic- 

 ular sides as it is to build in the old style of slanting 

 at the bottom, to protect the corn from storms. Let; 

 the roof project over three or four feet, and the corn 

 will be protected enough. A temporary crib may be 

 made of rails laid upon cross pieces at the ends, six 

 or eight feet high and five or six wide, with boards 

 laid upon the top so as to shed rain. The corn should 

 Ije raised about a foot from the ground by a loose, 

 open flooring. 



^ 



Keeping Eggs. 



Slake one pound stone lime in two gallons water. 

 When cold add one pint salt. Stir well and let the 

 mixture thoroughly settle. Place the eggs in a stone 

 jar, pointed ends downward, and pour over them the 

 clear liquid without disturbing the sediment. Be 

 sure that the lime water covers them. Close the jar 

 tightly, and do not disturb until wanted for use. Be 

 careful to break each one into a dish separately, as 

 there will always be found a few which the lime will 

 penetrate, but the proportion is very small. This 

 recipe will preserve nine dozen eggs. — Cor. Mass. 

 Ploughman. 



^ 



Hard Soap. 



Take of ]iurified grease and sal soda each six 

 pounds, and of stone lime three pounds. Put the sal 

 soda and lime into an iron vessel. Pour on four gal- 

 lons of hot water ; let it slack and settle. Put the 

 grease into a kettle, and carefully dip out your lye 

 formed by the sal soda and lime, and boil with your 

 grease for twenty -five minutes. Pour iuto moulds or 

 wooden tubs. It is an excellent cheap hard soap. 

 Salt grease must uot be used. I have tried it for five 

 years. If it does not immediately form soap when 

 boiled, pour in a gallon or so of fresh water. Try it 

 and report your success. 



If the grass on your lawn is too thin and sparse, 

 the whole surface may he loosened with a sharp steel 

 rake (or a fine sharp harrow on a large scale) and 

 grass seed sown; audits germination and growth will 

 be greatly assisted if the whole surface is dressed 

 witii a fine compost before sowing and raking. 



Harrowing cannot be repeated too often. If the 

 cattle have trampled the meadow, harrow it. If it is 

 baked, harrow it. If you want a good crop, harrow it. 



