1877.] 



THE LANCASTER FARMER. 



175 



HORTICULTURAL. 



A Root Cellar or House. 



Ill buildiiiK a baiii a good laiRe root cellar should 

 be built under it. But wlierc no such cellar exists, 

 one eaii be made at a small cost. Suppose your barij 

 Is near a liill facing the East or the Soiitli. It would 

 be very easy to dig out a cellar on the side ol the 

 hill, then walliiiK it up, and plaeini;- some 

 timbers across the top, upon whieli lilaee cheap two 

 Inch pine, chestnut, or otiier durable planks lo sii|)- 

 iKirl tlic earth roof. The door should ho thiclv, and 

 made to shut very tiijht; and then no frost \vould 

 enter such a cellar, unless in a very cold climate, 

 \yhere t\yo doors would be necessary. It no such 

 side hill exists near your barn, a root house can he 

 built on level ground. If you can dig down two or 

 three feet, and can drain tlic house by laying drain 

 pipe so mueli the better. In this case you go down 

 say two feet, lay your walls and hank four lect out- 

 side all around excepting wliere the door is to go. 

 rut a double pitch roof on it, shingled, and across 

 the plates lay joists to support a lloor. In the gable 

 end, over the dooj-, a small door should be made to 

 admit hay or straw to till the space, well iiackcd. 

 Tlie bank around the building should be sodded up 

 in the Spring; and you will have a root cellar, frost 

 proof, and not unsightly. Such a cellar sliould be 

 made in suimuer after haying, as you can spare 



time . 



^ ■ 



Pruning Roses. 



An cxeliange says: Roses, to produce large llowers, 

 must be pruned severely every year; hence, the ad- 

 vice given applies to roses of any age, provided that 

 they have been cut back before. Old plants having 

 lieen allowed their full development, nui.'<t, however, 

 not be cut back as much as plants that have had an 

 annual shortening in since the beginning, as the cut- 

 ting back must take place upon wood of t lie previous 

 year's growth. Old bushes must l)e dealt with spar- 

 ingly, the suiierabundancc of old wood reduced, and 

 the young shoots shortened in. llunniug roses must 

 be pruned upon the spur system, leaving the main 

 branchas untouched, but reducing the laterals to two 

 or three eyes each. Spring blooming moss roses 

 should not be pruned back too mucli in winter; they 

 arc best trimmed after the llowers have passed m 

 summer. Tea and China roses, from their peculiar 

 habit, may he pruned less than hybrids, a class which 

 will seldom give llowers showing their full perfection, 

 unless the wood is annually renewed. This severe 

 annual pruning will, however, exhaust the plaiil 

 after six or eight years, hut, in compensation in tlius 

 shortening their existence, a much more perfect 

 blooming is secured than could be expected if plants 

 are left unpruued^ 



To Keep Cabbage. 



Though we have seen recommended various modes 

 of preserving cabbage through the winter, and have 

 tried several of them, we continue to pursue the 

 method that we have generally adopted for some 

 twenty years, and which we have freriucntly de- 

 »cribed "in this department. It is simply to dig 

 slight trenches side by side, on some rising or ilry 

 spot whence tbcwaterwill readily drain off, in wliich 

 etand the cabbage just as it grows, sinking it up to 

 the head. The'rows can be as closely togetlier as 

 the size of the heads will admit of. Cover over with 

 eornfodder, straw or bean-haulm. Then set four 

 posls so as to form a pitch, placing the head against 

 a wall or board-fence. Form a roof by bean-poles, 

 when boards are not at hand, cover this witli corn- 

 stalks or straw. If ordinarily well done theealibage 

 will keep as long as is desired, having usually kept 

 • ours until April and May. We are aware that it is 

 generally recommended to pl.acc the heads of tlie 

 cahhagein the ground with the stalks sticking up. 

 But having tried this way, we found tliat tlie cab- 

 bage kept better and fresher as we recommend. To 

 prove this we have had coleslaw in May.— G'tridUK- 

 tomi Telegraph. 



Of forty-three varieties of apples tested by M. A. 

 Truellc, of the Chenjical Society of I'aris, the red 

 American rennet was found to contain the largest 

 amount of sugar. 



The finest crop of raisins ever produced in Cali- 

 fornia is promised this fall. The grapes are not 

 growing so large as in previous years, owing to dry- 

 ness, but their quality is better. 



House Plant Manure.— Six quarts of soot to a 

 hogshead of water makes a serviceable manure lor 

 watering forced plants— as well as for most bulbs, 

 flowering plants and shrubs. — American Oanlen. 



TuE OioiUM. — As an antidote for oidium on the 

 grape vine disease, M. Chatal, a French authoritjj, 

 recommends common table salt. lie says that his 

 vines and grapes were covered for some years with 

 this substance, and that last spring he sprinkled a 

 handful of salt about the roots of each vine. The 

 effect was marvellous; the vines grew luxuriantly, 

 and bore an abundance of grapes entirely free from 

 the fungus or oidium. 



DOMESTIC ECONOMY. 



A Cheap Smokehouse. 

 Dig a narrow pit from twelve to eighteen Inches 

 deep; throwing the earth all out of one side. From 

 near the liotlom of this pit dig a trench of sufllelcnt 

 length to bold one or two joints of stovepipe, at such 

 an angle as will bring the end away from tlie pit to 

 the Biirlace of the ground. Over the end of this pipe 

 set a common flour barrel or large cask, as may lie 

 needed, and, having removed both heads, bank up 

 around it with loose earth sotliat no smoke can es- 

 cape at the bottom. Hang the hams, etc.. In It, using 

 some round sticks to run through the strings. Putting 

 a cover on the sticks will h^ive space enough for 

 draught to let tlie smoke pass freely. Huild a smoke 

 liie of corncolis, damp, hard wood or sawdust, in the 

 pit, and you will have a cheap, safe and elliclent 

 smokeliouse with vcjy little trouble. 



Sour Bread. 



A model housewife suggests the following method 

 of utilizing sour or stale bread. If bread is found 

 to he sour and hard, it need not necessarily he fol- 

 lowcil by a complete waste of that important table 

 eonsumiition. It can lie soaked in swector even sour 

 milk over night for griddle cakes and in the maniing, 

 by the addition of an egg or two aoordiiig to the 

 quantity, and with a little llmir and soda, made into 

 a palatiilile change for breakfast; and if the bread is 

 sour a trille of soda must ho j)ut into the cottage 

 pudding for dinner. If thchread he toasted for tea, 

 it must be thoroughly browned— re-cooked, in fact— 

 which destroys much of its acidity, though never 

 quite as good, of course, as bread that was sweet at 



first. 



^ ■ — 



Worms in Flower Pots. 

 Many llower lovers are puzzled how to get rid of 

 the detestable worms that will infest the earth in their 

 tlower pots. The following is recommeded to destroy 

 the pests : "Put one ounce of ammonia into one gal- 

 lon of warm water, and water the plants ^vitll it 

 once a week. They will be free from these worms 

 and be beautiful aiid green. To kill the little bugs 

 that get on the oleander, take a ])iccc of lime the size 

 of a hen's egg, and dissolve it in about two quarts 

 of water, and wash tlie stalk and branches of the 



tree." 



^ 



Domestic Recipes. 

 IIviiEN Salad.— One gallon cabbage, one-half 

 gallon green tomatoes, one-half gallon onions— all 

 chopped tine, four tablespoonfuls salt, two table- 

 spoonfuls ginger, two tablespoonfuls cloves, one 

 tablespoonful cinnamon, two tablespoonfuls mu.stard, 

 one and one-half pounds brown sugar, plenty of 

 celcrj seed, one-half gallon strong vinegar; boil the 

 whole one-half hour. 



Chocolate Coun Starch.— Pour one pint of 

 boiling milk over one quarter of a pound of grated 

 chocolate; dissolve three tablespoonfuls of eorn- 

 stai eh and three tablespoonfuls condensed eggs into 

 a pint of cold milk, and add, with three tablespoon- 

 fuls of powdered sugar, one-half teaspoonful vanilla 

 to the melted chocolate; let boil together one minute, 

 stirring briskly; p<.iur into molds and serve cold. 



Home and Farm Apple Pie.— Stew apples and 

 run them through a fine sieve, add one egg; beat 

 apple, egg and sugar together; sweeten to taste; 

 flavor with lemon; make crust as for a tart; bake, 

 and when tlie pie is cold beat the white of one egg 

 with sugar as for frosting, cover the pie and put in 

 oven to brown, frosting slightly; eat cold. We stake 

 our reputation that it will tickle the palate of all 

 who eat it. 



To Clean Hair Brushes. It is best to clean two 

 at a time, iu this way. First comb them well, to 

 remove the loose hair or dust, then dip the bruslies 

 only in very warm water, sprinkle each brush with 

 pleiity of powdered borax and rub the two together; 

 after they are thoroughly cleansed, have a pitcher of 

 hot water and pour it over the brushes; keep the 

 back of the brush as dry as possible; shake the water 

 well out,and dry quickly in the sun. Bruslies washed 

 in this way will retain their stiffness. 



Oat-Meal Crackers.— One tcacuiiful of oat-mcal 

 and enough tepid water to wet and make into dough; 

 mix well and quick; the harder the dough the bel- 

 ter; if it will bear to be rolled out with a rolling-pin, 

 begin to roll it, stopping to press the ragged edges 

 with your fingers; keep at it in the same way till it is 

 one-ei"-hth or a (piarter of an inch thick; be quick 

 about it or it will get too dry under your hands; 

 make only dough enough at one time for one cracker; 

 do not brown it any in baking; it will be good for 

 months if you put it in your oat-meal barrel and 

 cover it with meal. . r ,, 



To Pickle JIabtinas.— Take one gallon pot lull 

 of martinas. Make a brine strong enough to liear an 

 egg: keep them covered for ten days. Take them 

 out and wash them out in cold w;iter, then put thcni 

 in cold vinegar. Let them remain for ten days, drain 

 them, and put them in the jar intended for use. In 

 half a gallon of vinegar scald a large handful of 

 horseradish scraped fine. A cupful black pepper, 

 one cupful ginger, one-half cupful black mustard- 



seed, three tablespoonfuls of beaten cloves, three 

 cinious sliced fine, one pod red pciiper, three pounds 

 brown sugar. Pour them over the pickle, ajid fill 

 with cold vinegar. 



Celery Soup. — Six roots of celery, one large 

 turnip, two ounces of onions, four ounces of bread 

 crumbs, one ounce of buttiT, one dcssirrt spoonful of 

 Hour, and lialf a pint of cream. Strip off all the 

 green part of the celery, u«lng only the whil(^ ; cut It 

 in shreds, reserving the iiiBldc of three of the roots 

 to be adde<l afterward; slice the turnip and oiilou, 

 and put them with the celery into a pan; add two 

 ([Uarls ijf water, the bread crumbs and a little salt; 

 let all boil till the vegetables are perfectly soft; rub 

 through a sieve ; return It to the pan ; add the celery 

 (previously trolled till quite soft), the butter and 

 flour, well'mixed ; stir it, seasoning It with a little 

 mace; and, after boiling a <iuartcr of an hour, stir 

 iu the cream, and do not allow it to boll afterward. 



To Broil Beefsteak.— To broil beefsteak so that 

 it shall retain all the blood have your iwls hot ; rub 

 them with a little piece of fat cut from the steak. 

 Be sure the drafts of your stove airTipeii and the fire 

 burning clear and bright ; then put on the steak and 

 turn over every three seconds. Do not leave It, but 

 keep turning for twenty minutes. Broiling It in this 

 way will take live minutes longer than to stand and 

 cook, but you will be more than repaid for the 

 trouble by the truly delicious meat you will have. 

 Let the platter be warm on which you Inteud placing 

 it, and put a piece of butter on the dish ; put the salt 

 and pepper on it and rub all together. When the 

 steak is cooked place it in this butter and turn It over 

 once or twice. Send to the table at once. 



French Wat of Cookino Lamb Chops. — Cut 

 a loin of lamb into chops. Remove all the fat, trim 

 them nicely, and see that they are all the same 

 length. Lay them in a deep'dlsh and cover them 

 with salad oil. Let them steep in the oil for an 

 hour. Having drained the chops from the oil, cover 

 them with a mixture of finely grated bread-erumbB, 

 a little minced parsley, seasoned with pepper and 

 salt, and some grated nutmeg; then broil tliciu over 

 a bed of hot coals or a buttered gridiron, or you may 

 bake them a nice brown in a tpiick oven. Have 

 ready some mashed potatoes heaped high on a hot 

 dish, in the form of a cone or beehive, and place the 

 lamb chops all lound it, so that they lean against it 

 with the broad end of each chop downward. Orna- 

 ment the top of the cone with a handsome rose or 

 a bunch of curled parsley. 



LIVE STOCK. 



Keeping Stock Clean. 



It ought to be the dutv of the stockman to see that 

 all cattle that are kept constantly tied up should, re- 

 ceive a thorough brushing daily. Stock that arc 

 accustomed to have their heads tied get very dirty 

 about the neck and shoulders unless they receive 

 careful "grooming." Cleanliness is very essential for 

 cattle always under cover, not only because disease 

 is thereby prevented from making its inroads, but 

 also because stock thrive better, and reach maturity 

 a great deal quicker, when carefully tended, than 

 when they are not. Cattle kept in hammels or loose 

 boxes do not, [jcrhaps, require so much attention as 

 those whose heads are tied to the stall, a* they can 

 with freedom lick themselves, but they should not 

 be neglected on that account ; and the careful stock 

 farmer will do well to sec that his stockman gives 

 them proper attention. 



It frequently haiipens, however, that cattle do be- 

 come very dirty about the body— whether from ne- 

 glect, or a natural predisixisition to get dirty, it is 

 unnecessary to consider. in such eases a goo<l 

 riniedy is to apply lo the affected parts a mixture of 

 fish oil and tlour of sulphur. In the pro|X)rtion of four 

 ounies of sulphur to ii quart of oil. This mixture 

 should be vigorously rubbed into the iKxly, and about 

 three days after this has Ikcu done the atfccied jiarts 

 must receive a good washing with soft soap and 

 w arm water. The oil and sulphur may be a|>plied 

 once more iu the same manner as before, the mixture 

 being made a little stronger should there be an ob- 

 servable improvement from the first washing. Tliis 

 mixture applied twice generally sullices to effect a 

 complete cure of the ailment. — London Live Stock 

 Journal. 



Hay Tea fot Calves. 



The practice common in inostof our dairy districts, 

 of killing calves when only a few hours old, in order 

 to save the milk which they wouhl require in rearing, 

 is carried to a far greater extent than is cither neces- 

 sary or profitable. We have none too many cows, or 

 beef cattle, and it is a shame to destroy tens of 

 thousands of calves annually which bring nothing to 

 the owner except the few Bhlllings rceeivcd for the 

 skin. It is certainly possible to raise these calves 

 w ithout giving them fresh, new milk, for with a 

 liiilc skimmed milk and hay tea they will thrive 

 inmost, if not quite, as well as upon the pure lacteal 

 lluid. Fifty years ago, James Stewart Denham,or 

 Scotland, inslUuted experiments in raising calves 

 with hay tea, taking them from the mother when 



