1877.1 



THE LANCASTER FARMER. 



127 



AGRICULTURAL. 



A Bountiful Harvest. 

 The ro|XiHR which have hillipilo appcaipd in puh- 

 Uc press, c-oncoriiiiii; the oxi-i'llcnl rio|)8 in proeppct, 

 have not I'een premature (irexaniiiMMlcil. Tlic- wlie.Tt 

 rrop, now almost secured, is umlouliledly llic hirjrefit 

 ever harvested in lids country. Stimulated hy the 

 prospect of lictter prices, farmers exerted themselves 

 last fall and 8|irini,' to eet in as larifc an acreage as 

 possible, anil the result is that the total area exceeds 

 that of any previous year, while the average yield 

 per acre ie without doulit the hest on record. Some 

 writers put it at twenty-tivc hushels for the entire 

 country, hut this is evidently an cxasja'cration ; if it 

 reaches eifihtccn liu.sliels, and Ironi all reports we 

 think it will, it will excocd the avcra^;e of any [uevi- 

 0U8 year, and Hill make a nias;nifieenl cro|i in the 

 aggreeate. E. U. Mansfield, the well-known statis- 

 tical writer, places the avera(;e yield of Ohio at 

 eighteen Imslicis or more. The acreay:c hi- puts at 

 2,1(»,I1I)0, making a (rrand aggregate of :i7,.S0(),(l00 

 bushels of wheat— the greatest ever raised in the 

 State, both in acrcasrc and average. The Iburtecn 

 counties of the Miami valley produced ^..^O.^dO 

 bushels in bS74, and this year he says llicy will |iro- 

 duce 8,000,1101) bushels. 



Ohio is scarcely ahead of other States in this crop, 

 as our reports from all points arc cipially encourag- 

 ing. Kair estimates place the incicase of this year 

 over that of ls74,at about tV.',OOO,IH)0 bushels, which 

 would brim: the aggregate up to :!71 ,00(1,0110 bushels, 

 and at Sl.W per bushel, will be worth S.Wfi.iiOO.OOO. 

 At present prices the bulk of this crop will be mar- 

 keted at once, and the elt'ect ufion the business of the 

 country can not help being good. Whether it will 

 h.-im; about an active revival of business or not, one 

 thing is certain, it will remove the fanning class be- 

 yond the influence of the depression that exists else- 

 where. 



But wheat is not the only "big crop" of the year. 

 The hay crop is unusually large, and oats never 

 protnised better. I. ate reports also place the corn 

 crop among the bountiful ones of the year. Locali- 

 ties have been injured liy wet weather, but they arc 

 limited, and will have little efl'eel upon the general 

 result. Take all crops together, grainand vegetable, 

 and the aggregate yiebl will undoubtedly exceecl 

 largely that of any previous year — lor which men of 

 I all occupations will be thankful, but especially will 

 the farmer rejoice, as it i»laces him in a most en- 

 viable position. Those wlio an> able to hold their 

 wheat will have but one thing to worry about — and 

 that is, whether to sell it or lioM it for better prices. 

 Ft is a fpieslion we are not going to decide, but we 

 would suggest that it is best, always, to " let well 

 enough alone." 



Cultivating Wheat. 



in iierusing the various agricultural journals, I 

 see it. is claimed by some that wheat sown in drills, 

 IS to 24 inches apart, and cultivated in spring with a 

 plow similar to other hoed crops, will increase the 

 yield from one-thirtl to one-halt' more than without 

 cultivation. ..\s we have no cxpei'ience in this matter 

 in this part of the country, and being desirous of ex- 

 perimenting to some extent next autumn with winter 

 wheat, I would ask as a favor that you and all yonr 

 contributors, who have had any, would give their ex- 

 perience, that those who may desire to experiment 

 next season may have the benefit of it to begin with. 

 Harrowing wheat in the spring has been inaetiecd to 

 a limited extent here for some time, which it is 

 claimed bcnelits the eroj), but it does not meet with 

 general favor. — /■'. .1/. /i'., Hockinart, (in. 



[It would be difficult to "plow" wheat, as 

 jou (iropose, without, covering the plants, and it 

 would not be economical of labor unless an imple- 

 ment were emi)loyed which would take several drills 

 at a time, as is practiced in England. Wheat, like 

 corn, would grow more vigorously for mellowing the 

 surface and breaking the crust. The experiments 

 »r liave tried have given ((uite favorable results, the 

 ""rU, if thoroughly and repeatedly done, increasing 

 1 lie crop from six to ten bushels per acre in most 

 cases. In the experiments you mention, the harrow 

 iug may have been imperfectly performed, and with 

 an unauitabic instrument.] — Country (/cntlcmcn. 



Treating Manure with Unslaked Lime. 

 Some years ago I knew a farmer who undertook to 

 itnprovc the mamirc in his barny.'ii-d by spreading on 

 it unslaked lime. The yard w.is sheltered, most of 

 the manure being in a basement to his b[irn, to which 

 the cattle had free access. Heturning one night 

 from a visit to town he observed an unusual light 

 under his barn, and on goinsr to the spot to ascertain 

 the cause, he found a pile of manure actually send- 

 ing out a small llame which would soon have reduced 

 the barn and contents but for his timely discovery, 

 lie put out the fire and abandoned the use of lime in 

 the manure heap, for the lesson satisfied him that 

 burning would not improve manure. 



It is stated that more wheat was raised in North 

 Carolina this year than during any one year since 1835. 



HORTICULTURAL. 



Varieties of Late Turnips. 



While the number of varieties of turnips given in 

 our seeilsmen's catalogues are frequently more con 

 fusing than instructive to the farmer, still we may 

 count the really distinct and valuable without going 

 la^vond the lindt of a baker's dozen, and jurrhaps the 

 half of this would be aluinilantly BUfliciciit for both 

 the early and late .soi-ts. Our |>rcferen<'e fortbclate, 

 or what is generally termed Hal tundps, is the (iolilen 

 Hall, or, to givt^ it a more high-sounding name, 

 Kttbertson's (lolden Ball. It docs not grow so large 

 as some of the whitc-fleshcd sorts, still it is large 

 cnoui;h I'or convenience in hanrlling and storing, 

 whib^ the roots ai-c smooth ami solid, the flesh of a 

 rich orange yellow, and very mitritive and sweet. 

 (l(dden-fleshcd turni[>s, like golden butter, look 

 richer than the white, even if they are not ; but we 

 are inclined to think tliey arc so in fact as well as in 

 appearance, and for these reasons we prefi'r them. 

 The yellow Aberdeen is an older variety, similar to 

 the last and a most excellent sort. Both of these 

 ycllow-ficshcd sorts retain their good qualities until 

 late in the spring, if kept in a cool place durinc; the 

 winter. Tlio Cow-Horn is a rcmai'kably large tui'- 

 nip ; that is, it contains a large amount of pulp or 

 flesh, and gi'ows very long instead of round, as Is 

 usual with this class of roots. The shai>e of this 

 root adndls of a greater weight being i)roduccd per 

 acre with the flat or round sorts, as the plants can 

 stand nearer together, a portion being buried in the 

 soil and the remainder rising above it. A turnip of 

 this form, a foot long and four inches In diameter, 

 will of course contain four times as much substance 

 as one of the same diameter and only tlu-ce inches in 

 depth. The (;ow-Horneii turnip is a white fleshed 

 sort, and gi'ows as freely as any, and quite as rapidly; 

 the Hesh, however, is not quite so solid, nor will they 

 keep quite as well as the more firm and yellow 

 fleshed varieties. Still, it is an excellent tunup, suc- 

 ceeding well on light, rich soils. These are, on 

 account of their shape, very easily handled, especially 

 in gathering and preparing for storiue: in winter, and 

 we believe would become more popular if better 

 known. — Jinral Ncti^ Yorker. 



Value of Early Apples. 



The remarkable fact that the Ked Astrachan apple 

 is po]iular over the whole United States, and which 

 fact has heretofore received considerable atteiilion in 

 the Ti:liiiritpU, is again receiving notice at the bands 

 of our contemporaries ; one of them suggesting that 

 for all this it is hardly a fruit that any amateur 

 would care to put on his dessert table. But then is 

 not this the case with all popular early apples ; When 

 we have an abundaneeof jiears, peaches, grapes, «^e., 

 table apples are not anxiously sought ; but for cook- 

 ing purposes the early apples are always popular. 

 Thousands of bushels are annually sold for kitchen 

 purposes at the early season for every bushel of 

 table fruit. Of course a good apple is a good thing 

 at any season, and an amateur who wants every- 

 thing nice will find a place for an early Joe, an early 

 Strawberry, or some other early kind really good to 

 eat ; but the real value of an early apple to the world 

 at large, which means all who want to make money, 

 as well as those who want a good fruit to eat, de- 

 pends on how it takes to pies and sauce, dumplings, 

 ifce., and how it bears and otherwise behaves. 



In this respect the Ked Astrachan very well fills 

 the bill. It is a large and pretty apple, a clear white 

 color, and as soft and free from pulp when cooked as 

 frozen cream. In this part of the world it is by no 

 means an over-abundant bearer, but it produces 

 crops every year, and as much as a tree ought to 

 bear to live a long and useful life. — OcrmaiUomi 

 Telegraph. 



The Peach Crop. 



After all we were told about the abundant peach 

 crop of Delaware, it seems the promise of the spring 

 is not going to be realized. Solon Robinson has ji'«' 

 investigated the prospects of a large yield. 

 Clares most positively that instead of 7,0ii ,000 bas- 

 kets, which was the expected yield, at the outside 

 there will not be more than S,(IOO,000. The really 

 good orchards are few ami far between. Some grow- 

 ers who looked forward to haudEome returns, will be 

 able themselves to eat every ])cach that hangs on 

 their trees. Middletown, Del., has always been 

 known as a "peach centre," and yet it is asserted asa 

 fact beyond contradiction that a single team will be 

 able to haul all the iieaches that will this year be 

 sent to market from thai iioint. There are some or- 

 chards where not a dozen peaches can be fouml on a 

 hundred frees. This will be as disagreeable to con- 

 sumers hereabouts, as to the peach growers them- 

 selves. Of late years large amounts of this delicious 

 fruit have been brought, f^rom Delaware and sold in 

 our markets, taking the place of the home yield, 

 which has been insufficient to sui]ply the local de- 

 mand. Our home crop is quite small, and it looks 

 as if we would have to get along on a very limited 

 supply of this, perhaps the most delicious of all the 

 fruits grown in temperate climates. 



DOMESTIC ECONOMY. 



Household Recipes. 



r'AMPMEnriNd Cakks.— A cu|iful of sugar, half a 

 cupful of butter, half a cu|iful of ndlk, two eggs, a 

 teaspoonful of cream of tartar, and two cupfuls of 

 Hour. Sprinkle sugar over before putting In the 

 oven. 



AlM'LK C'heam. — Boll a ilozen apples of pleasant 

 flavor in water until soft, take oil' the iH:(d and press 

 the pulp thniugh a sieve upon half a pound of |>owd- 

 crcd suirar ; whip the whiles of two eggs, atld them 

 to the api)les, beat them all together till it becomes 

 viry stiff and looks quite white. Serve It licai>cd 

 upon a dish. 



Hkuhs intended for dryint; should be picked just 

 before the plant blossoms. Wash them until they 

 are entirely fi'Cc from dust, anti place them on a sieve 

 to drain. Then put. them in the oven and let them 

 l-emain until lliey are j)crfe»'tly dry. Afterward rub 

 from the stalk, put in i;la6s jars and cover closely. 



To CouK Si MMKR SyiAsii. — Unless very youiic 

 pare them and lake out the seeils. Cut in piecciand 

 boil in salted water until tender. Pressout allijf the 

 wafer and mash smooth. Season with bid ter, pepper 

 and salt, and a tablcspoonful of cream, put in a fry. 

 ing pan and let simmer for ten minutes or longer. 

 Serve hot. 



Sassai-uab Beeh. — Pour two quarts of boiling 

 water upon two large spoonsful of cream tartar, anci 

 aild ten drojts of oil of sassafras, ten tlrops of oil of 

 8i>ruce, ten drops of wlutergreen, then add eight 

 quarts of cold water and a |iint of good yeast, and 

 sweeten to taste. Let stand 'J4 hours, and then bottle 

 it. This makes a delicious summer beverage. 



To Prevent a Bonk FKi.oN.—When you find 

 that you have a bone felon condng, apjily a fly blister 

 to the afTecteil part immediately, and let it draw to 

 its fullest extent. An early application of this kind 

 will seldom fail to |iut back a felon. Of course, the 

 remedy is somewhat severe, but it docs not compare 

 in this respect to the disease. 



lii.AcKiiEUUY Wine. — Measure your berries and 

 brui.se them ; to every gallon add one quart of boiling 

 water ; let the mixture stand twenty-four hours, stir- 

 rin(r occasionally ; then strain off the liquor into a 

 cask, to every gallon adding two pounds of good, 

 clean sugar, cork tight, and let stand till the follow- 

 ing Ocfofier, when it will be ready for use. 



Of all fruit conducive to health, to the blackberry 

 is conceded the highest place. Thousands of lives, 

 especially of children, might annually be saved by a 

 free use of this fruit during the summer. The fruit 

 is pleasant and wholest)me, and all who can obtain 

 it, should use it freely; can, and .put up in various 

 w.ays, according to taste, a goodly sui)ply for future 

 use. We apjiend a few tried recipes : 



Bi.Ac KiiEuuy Jam. — .Mash the blackberries, cover 

 fhcni with white sugar, and stand them overnight 

 in a cool place. Use one pound of sugar to three 

 jwiuiidsof berries. In the moriuni; boil for twenty 

 mimites, stirring well, but using no water. Have 

 the jars hot the same for caniung fruit, put in the 

 jam while hot, and screw on the lids immediately — 

 tightening them airain, when cool. 



Bi.AcKiiEKUv Jii.T.Y. — Take fresh ripe berries, put 

 them in a porcelain lined kettle with a little water ; 

 just enough to start to cooking. As soon as the 

 berries come to a boil, remove from the fire and strain 

 out the juice. Measure Ihc juice, put it back in the 

 kettle, and as soon as it begins to lioil, add one quart 

 of sugar for each quart of juice. Boil down to suit 

 taste. If you wish to make fine jelly, make a small 

 quantity at a time, and make ((uickly. 



Bi,.V(KHEiiKV ConDiAL. — Let the berries get fully 

 ripe before they are gathered, then mash them, and 

 let the juice and pomace remain together for eight 

 or ten hours ; add to one gallon of juice, two pounds 

 of crushed sugar, lialf ounce each of finely pulverized 

 cinnamon and nutmeg, and two ounces of powdered 

 allspice. Boil the mixture gently for fifteen minutes ; 

 and when cold, add a half-[iint of fourth-proof 

 brand-, < ;■ '.'a-- bist rye whisky. Bottle in pint bot- 

 f -.with the corks cutoff even with the top, and 

 voierwith wax to exclude the air. It is always 

 better to put cordial up in small bottles. If in large 

 bottles, if not usci) soon after opening, it is liable to 

 spoil or lose its flavor. This is an excellent remedy 

 for diarrhiea and summer comjilaint. 



Ki.KEUiiEKKy Wine. — This is an old Knglish win- 

 ter beverage, always in that country being drank 

 warm and mulled with spices and sops of toasted 

 bread. We have also found it to be an excellent 

 remedy for cholera infantum, and for diarrlicea and 

 ilysentery in adults, being more efficacious, we think, 

 than blackberry bramly. From a teaspoonful to a 

 tablcspoonful may be given three times a day to in- 

 fants, according to their age, and to adults a tumbler- 

 ful three times a day, especially when going to bed. 

 Il acts as a carminative and sudorfie. We give a re- 

 ceipt for making it : Twenty quarts of elderberries, 

 masheil ; twenty quarts of water ; thirty pounds of 

 light brown sugar; of grotuid mace, cinnamon and 

 cloves each one-half ounce. Boil for fifteen minutes, 

 strain and let il stand to cool ; then put into a cask, 

 adding more water if there is not quite enough to fill 

 the cask. Place in a dry, sweet cellar, and let it fer- 



