78 



THE LANCASTER FARMER. 



[May, 



the acrid taste when green which characterizes 

 them. The tree is hishly ornamental, a prolific 

 bearer, hardy as the pear, and ripens its Iruit early. 

 The fruit is solid and can be shipped across the con- 

 tinent. The season is from October to January, 

 when fine fruits arc scarce. The fruit is of a brifjiit 

 yellow, orange or vermilion color, is unsurpassed for 

 the table, being thought by some to Vie equal to the 

 peach or strawberry. Its average weight is from one- 

 half pound to over a pound. When dried it is equal 

 to figs, and is extensively used for preserving in 

 China. The wood of the .Japanese persimmon is 

 valuable for manufacturing, it being a species of the 

 ebony. 



The Peach Crop. 



What is the matter with the peach growers? They 

 are entirely too derelict this year in furnishing the 

 customary information as to the failure of the com- 

 ing crop. It is high time to be informed that three- 

 fourths of the peach-buds were killed by the low 

 temperature in January, and an unusually light 

 crop will be the consequence. Perhaps the trees have 

 not yet been examined, and producers have delayed 

 this task and reserved their steam for a dreadful ex- 

 plosion '-full of sound and fury," that will create 

 alarm even among the canning establishments, but 

 "will in the end amount to nothing. Ilowever, we 

 shall abide our time and "by their fruits shall ye 



judge them." 



^ 



Potatoes. 

 The scarcity of potatoes, which has been growing 

 more and more m.nrked as the season advanced, is 

 due not to any desire to "corner" the market, but to 

 the fact that the crop was a light one, and the larger 

 share of those on hand are held back fiir the spring 

 planting. The potato bug first and the drought 

 afterward played sad havoc with tlie crop, and the 

 excessively cold weather of the winter has done much 

 to injure the stock on hand. But the crop in Canada 

 was excellent, and shipments from that place have 

 commenced. The main trouble will be that they 

 will be higher all the season, and until a new croj), 

 but beyond this advance there need be no fear. 



Pears ih MisEouri. 

 A writer in Cohman'x Rural World says that more 

 than fifty thousand pear trees are annually set out in 

 Missouri, not one in ten of which survives the ninth 

 year in the orchard. They grow vigorously at first, 

 and afterwards gratlually perish imder a modifica- 

 tion of the blight. Yet here and there a tree is found 

 that has remained sound for more than half acentury, 

 yielding annually wagon loads of fruit. It would be 

 worth a good deal of investigation to find out the 

 reason of the difference, so as to protil by it in plant- 

 ing. 



« 



Profits in Almonds. 



Tlie Los Angeles (Cal.) I/epnlilican, speaking of 

 the profits of almond culture ill that locality, says: 

 "Trees eight years old will produce from two hun- 

 dred to three hundred iiounds per annum, and they 

 are worth in the markets of the United States from 

 22 to 32 cents per pound. It is absolutely safe to as- 

 sert trees of that age and upward will pay an annual 

 net profit of 5>'in per tree above all expenses of at- 

 tending orchard, gathering and marketing produce. 

 As two hundred trees are planted on an acre of land 

 it would give a net income of S(5,00U per acre. 



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Twenty -Ounce Apples. 



At the discussions of the Western New York 

 Farmers' club, it was remarked by several members 

 that the codling nifith had been much more destruc- 

 tive the past season than usual to the apple crop. 

 Wm. Otis, of Rochester, said he had not seen a per- 

 fect apple this year. But the fairest fruit and the 

 best annual bearer was the twenty-ounce ajiple. The 

 fact therefore that it has proved tender in some parts 

 of the country should not induce planters to reject it 

 without further trial. 



Large Strawberries. 

 A correspondent of the Loiiilon (Tnrtlm describes 

 the manner in whicli he obtains Iruit from str.aw- 

 bcrry beds, many of the berries measuring eight 

 inches in circumference, and sixteen placed in a row 

 have measured tiirce feet — an average of two and a 

 quarter inches in diameter. His practice is to plant 

 often, and manure well, on an excellent soil. We 

 sometimes have as large strawberries in this country, 

 but the moist climate of Kngland more particularly 

 favors a large growth. 



Fruit Prospects. 



The annual prophet conies to the front with ihe 

 following prediction : The prospects of-tlie fruit sea- 

 son are encouraging in some regards and the oppo- 

 site in others. So far as reported the apple and 

 pear trees are all right, the frost not having affected 

 them to any degree, although the wonderful yield of 

 last year in.ay not be expected this season. The 

 peach and cherry crop does not promise so well, the 

 frost having damaged the trees. 



DOMESTIC ECONOMY. 



Preserving Eggs. 



A writer in the English Mechanic says: "In the 

 year 1871-72, 1 preserved eggs so perfectly that, after 

 a lapse of six months, they were mistaken when 

 brought to the table for fresh-laid eggs, and I believe 

 they would have kept equally good for twelve months. 

 My mode of preservation was to varnish the eggs as 

 soon after they were laid as possible with a thin co- 

 pal varnish , taking care that the whole of the shell was 

 covered with varnish. I subsequently found that by 

 painting'theeggs with fresh albumen, beaten up with a 

 little salt, they were preserved equally well, and as for 

 loner a period. After varnishing or painting with al- 

 bumen, I lay the eggs upon rough blotting paper, 

 as I found that when allowed to rest till dry upon a 

 plate or an the table, the albumen stuck so fast to 

 the table or plate as to take away a chip out of the 

 shell. This is entirely obviated by the use of the 

 blotting paper. I pack the eggs in boxes of dry 

 bran. 



Lemonade for an Invalid. 



This is too often made by simply squeezing a lemon 

 into a tumbler, picking the pips out with a Spoon, 

 and then adding sugar and cold water. The best 

 method of making lemonade is to peel the lemons, 

 or otherwise the lemonade will be bitter; cut them 

 into slices, taking away the pips, and then pouring 

 boiling water on the slices, adding, of course, suffl- 

 cient sugar to sweeten. This after being well stirred 

 and the pulp pressed with a spoon, must be carefully 

 strained through a piece of fine muslin, and allowed 

 to get cold. When cold, a piece of ice i^ a great im- 

 provement. Cold, weak lemonade made this way, 

 not too sweet, is one of the most refreshing drinks 

 possible for hot weather ; and in eases where there 

 is a tendency to take fluids too often — a tendency we 

 fear rather of the age in which we live — a large jug 

 of lemonade made in the manner we have described, 

 will often prove a harmless substitute for a glass of 

 sherry, or a little drop of cold brandy-and- water, or a 

 glass of beer, as the case may be. 



Beef Extract. 



Take a pound of good juicy beef, from which all 

 the 2kin and fat has been cut away, chop it up like 

 sausage-meat ; mix it thoroughly with a pint of cold 

 water, place it on the side of the stove to lieat very 

 slowly, and give an occasional stir. It may stand 

 two or three hours before it is allowed to simmer, 

 and will then require but fifteen minutes of gentle 

 lioiling. Salt should be added when the boiling first 

 commences, and this, for invalids, in general, is the 

 only seasoning required. When the extract is thus 

 I'ar prepared, it may be poured from the meat into a 

 basin, and allowed to stand until any particles of fat 

 on the surface can be skimmed off, and the sediment 

 has subsided and left the soup quite clear, when it 

 may be poured off gently, heated in a clean ssiuce- 

 pan, and served. The scum should be well cleared 

 as it accumulates. 



Barn Wash. 



Colemanh Rnral World gives the following as a 

 good wash for barns and out-buildings : 



Procure a barrel of crude petroleum of any oil 

 dealer or manufacturer; apply a heavy coat to the 

 outside of the building, with a whitewash brush, 

 which is done rapidly by any common laborer ; let it 

 dry and soak for a few weeks, and give tliC surface a 

 coat of Averill jiaint. This paint dries more rapidly, 

 adheres better, and makes a more durable coating 

 than any other which we have trieil, and is cheaper 

 than white lead. We have buildings made of un- 

 planed boards which were thus treated several years 

 ago, having received but one coat of the paint over 

 the oiled wood, that appear to be uninjured by lime. 

 On planed surfaces two coats of the paint would be 

 necessary. A light brown or ash color would be 

 suitable. 



• Painting Buildings. 



For the first coat or piiming, there appears to be 

 nothing better than the old method of using white 

 lead in oil ; a thin mixture fills the jiorcsof the wood 

 better than a thick one. For a second coat, if three 

 are used, a mixture of white lead and zinc is good. 

 For the final eo.at, whether it be the second or tliird, 

 we prefer the zinc paint for white; though costing 

 more per pound it goes further, and is on the whole 

 quite as cheap as lead, while it retains its clear, white 

 color much better than lead, which is tarnished by 

 sulphurous gases arising from the manure around 

 barns and stables, and from the sink drains and 

 other sources arfiund the house. There is always 

 enough of sulphuretcd hydrogen in the air to gradu- 

 ally darken any surface paint containing lead. 



a cup ammonia, and Uapint tepid soft water. Sponge 

 the silk with this on both sides, especially the soiled 

 spots. Having flnished sponging, roll it on a round 

 stick like a broom handle, being careful not to have 

 any wrinkles. Silk thus washed, and thoroughly 

 dried, needs no ironing, and has a lustre like new 

 silk. Not only silk but merino, barege, or any woolen 

 goods, may be thus treated with the best results. 



Cleaning Silk 



The following mode of cleaning silk garmsnts has 

 been successfully tested. The garment must first be 

 ripped and dusted. Have a large Hat board ; over it 

 spread an old sheet. Take half a cup ox gall, half 



Household Receipts. 



Soft Sweet Bread.— Take one-half cake of com- 

 pressed dry hop yeast, dissolve in half pint of warm 

 water, taking care not to scald it, thicken with Hour, 

 and let stand until perfectly light ; or use one-half 

 pint of soft baker's yeast ; this will be enough yeast 

 for two loaves ; when the yeast is light and ready 

 boil two quarts of sweet milk ; put in it one table- 

 spoonful salt, one of butter, and one of white sugar ; 

 sift three quarts of flour ; stir into a thick batter 

 while the milk is hot enough to scald the flour ; then 

 let it stand to cool before the yeast is added ; then 

 beat into a sponge, and set in a warm place until 

 perfectly bght ; then b.ave sifted flour, and mold up 

 your bread well, but not too stiff; cover warm, and 

 let rise very light ; then mold carefully, not adding 

 any flour except what is necessary to keep it from 

 sticking to your tray or board ; place in pans, and, in 

 half an hour bake in an oven. Place your hand in 

 the oven and count twenty ; if the heat should be too 

 great on your hand before you get twenty counted, 

 and you have to withdraw it, the oven is too hot, 

 and must be regulated to an even temperature of 

 heat. The time of baking is one hour. This receipt 

 will make two medium-sized loaves. If sweet milk 

 or butter cannot be had, use warm water and sweet 

 lard. 



To TAKE grease spots out of carpets, mix a little 

 soap in a gallon of warm, soft water, then add half 

 an ounce of borax; wash the part well with a cloth, 

 and the grease or dirt spot will soon disappear. 



To PREVENT the smoking of a lamp, soak the 

 wick in strong vinegar and dry it well before using it. 

 It will then burn both sweet and pleasant, and give 

 much satisfaction for the trouble in preparing it. 



New-Enpland Baked Beans.— Put a quart of 

 good white beans in three or four quarts of soft wa- 

 tei ; let them stand where they will get hot but not 

 boil for 12 hours at least, then drain them thoroughly 

 and rinse through several waters; place in a deep 

 pot, score the rind of a jiound of nice fat pork deeply, 

 and place it in the beans so that it will be all covered 

 except the rind, and cover with water; place in hot 

 oven and bake 10 or 12 hours at least — more is bet- 

 ter, as the water dries away fill it up again, and some 

 time put a teaspoonful of molasses in the water ; the 

 rind should be crisp and craekly, and the beans red- 

 dish-brown and soft, but whole when done. — .M. M. 



New-England Baked Beans. — II. — The follow- 

 ing an old-fashioned New-England receipt from a 

 Boston lady: One quart of beans, soak in cold water 

 all night, pour off water in the morning and add 

 fresh supply of water enough to cover them. Boil 

 slowly for 15 minutes, drain oil water through collcn- 

 der; put beans into deep iron dish with water enough 

 to cover them, add a small piece of pork and a table- 

 spoonful of molasses; bake slowly for five hours. 



Terrapin. — Put the tcrrajiin, after you cut it up, 

 into a saucepan, with any liquor that comes from it 

 in cutting, but not any water; rub flour and butter 

 together according tu the quantity of meat you have 

 — a quarter of a pound of butter usually is sulticient 

 — and add it to the meat, with one glass of .Madeira 

 wine; cover it very tightly; set it where it will sim- 

 mer very slowly until tender. When just ready to 

 serve stir in the yolks of two eggs, well beaten. 

 Send to table very hot. — AtLtd Addit\ 



MooK TERRAPiN.-Have a calf s liver cut in half in 

 slices; dip them in flour in which you have added salt 

 and pepper, and fry brown in boiling lard, turning 

 very often; when cold chop it rather fine, also, two 

 hard-boiled eggs; season with one teas|)oonful mixed 

 mustanl, a pinch of cayenne ])epper, the same of 

 cloves, a piece of butter the size of an <^)^iZi one table- 

 spoonful of flour, and one tcacupful of hot water; 

 let simmer together five minutes; just before serv- 

 ing add a wine glassful of wine. Cold veal is also 

 nice prepared in this style. — Annt Addir. 



Prepauino Spinac II KOR Table. — A lady writes 

 as follows : Carefully examine each bunch or head 

 and cut off all leaves that arc wilted, leaving none 

 but those that are fresh ; cut olf the steins so that 

 the leaves m.ay be separated. This will make sure 

 of getting out all the sand. Throw them into a pail 

 of cold water. After all the spinacli is thus pre- 

 pared wash it in .at least four waters. Do not drain 

 the water off', but take out the spinach and put it 

 into another vessel with fresh water, as the sand 

 remains at the bottom and you can thus get rid of it. 

 When it is well washed put it in boiling water and 

 let it boil -0 minutes, or longer, according to its 

 tenderness ; when done pour into a colander to drain. 

 Cut it up slightly with a common table knife. Sea- 

 son with salt and a small tablespoonful of butter; 

 garnish with hard-boiled eggs cut in slices. 



