1878.] 



THE LANCASTER FARMER. 



127 



HORTICULTURAL. 



Rapid Growth of the Aloe. 

 Perhaps tlie most rcm.irkable instance of rapid 

 ve{;ctal)le sjrowtli that lias been heard of since the 

 famous beau-vine of Jack tlie (iiant-Killcr, is one 

 which has been related to us by I'rofessor Stowe, of 

 an aloe, or century \ilant, now ;;rowinic on the 

 grounds of one of his neijjhtmrs, at Mandarin, Flori- 

 da. Tliie aloe, durin;; a period of several weeks 

 from tlie last half of April to tlie latter [lart of May, 

 actually increased in heif;lit at the rate of twelve 

 inches a day — or half an inch an hour, nisjlit and 

 day — until it attained a lieijiht of I'orty-two feet. 

 Plavini; reached that lieif;ht,the tree (for it is no- 

 thing else than a tree) leaned over on a ncijjliborly 

 oraufje tree to take a rest. When Professor Stowe 

 left Mandarin, the last week of May, the llowcr 

 stems had come out, but up to the end of June it li.ad 

 not yet blossomed. The American aloe, accordinf; 

 to the Enijlish ('yclopcdia, lias a period from ten to 

 seventy years, accordiiiij to the climate. "When 

 fully mature it produces a fjigantic liower-stem, 

 forty feet in hcislit, and then perishes." In Florida 

 one sees many of tln'SO i)lants, in various stages of 

 growth; but we think there are few cases iu wliicli 

 the irrowth is so rapid as in this one related by Pro- 

 fessor Stowe. — Hartford {Conn.) Times. 



Where to Plant an Apple Orchard. 



The best site for an apple-orchard — and wc may 

 add a peach-orchard, also — is undoubtedly a northern 

 exposure. Experience in every direction jirovcs this. 

 We do not say that apples will not do well in valleys 

 or southern exposures, but not uniformly so well, by 

 any means. Any one who chooses to know ouirht to 

 he informed that uniformity of temperature and re- 

 tardation in budding: are everythiuf; in prcservinj; 

 the health and promoting the productiveness of any 

 fruit tree. An orchard planted, say in this latitude, 

 on a hillside with a full northern exposure, always 

 stands the winter and is uniformly productive. That 

 with a southern exposure, planted in a valley, or pro. 

 tectcd by belts, is liable to constant changes of tem- 

 perature; buds early and subject to late frosts, which 

 prevail iu low situations only, and to consequent de- 

 struction of the crop of fruit. 



It may he just as well for those who may contem- 

 plate setting-out an orchard this fall to bear this in 

 mind. All desire to know the surest way to success 

 in any crop, and this is undoubtedly the surest way in 

 apple-growing, and iu peach-growing. — Germantomi 

 Telegraph. 



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Growing Chestnuts. 



We have on repeated occasions suggested the 

 growing of chestnuts upon soils where but little 

 else will grow, as a means of profit, both in fruit 

 and wood. Tlie chestnut is rapid in its growth, and 

 will in from eight to ten years begin to hear a croji of 

 nuts from seed. This seed, however, should be 

 planted as soon as the fruit is ripe and before it be- 

 comci^ dry, and should be planted where the tree is 

 desired to stand. Chestnut will thrive almost any- 

 where, and would be especially valuable where tim- 

 ber is scarce and rough laud abounds to appropriate 

 to the purpose. A good selection of the American 

 chestnut is the best. Our nuts are much superior in 

 quality to Spanish, French or Italian, though not 

 nearly so large, and even grafts can be set with the 

 ease and certainty of the pear. There is always a 

 market demand for the nuts greater than the supply, 

 or any supply likely to be furnished. 



The question is one of real interest in every section 

 where scrub-land is abundant and timber scarce ; or 

 wherever there is such land, as a means of profit 

 with reference only to the fruit. — Ocrmantovm Tele- 

 grap/i. 



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Asparagus Planting in Summer. 



It is not generally known, as it ought to be, that 

 asparagus beds may be set out in midsummer, and 

 will do very well if properly done. Select now plants 

 inthe old beds, which have sin-outed since sin-ingliom 

 last year's seeds, and plant in beds of dcej) rich soil, 

 of course removing all the tops and setting the roots 

 three inches below the surface. Be very careful to 

 prevent the roots from drying while transplanting. 

 Set two feet six inches each way, and when the place 

 or hole is made for the roots liU with water, and let 

 It alone for a couple of hours for the water to soak 

 away, and then plant. On taking up the young 

 plants they should be put in a pan of water, and 

 taken from the pan one by one as they are set in the 

 holes thus prepared, pressingthem in firmly, in order 

 that they may take instant hold of the soil and go 

 on growing, as they will, with scarcely any delay. 

 Asparagus roots thus set will yield s|irouts for cut- 

 ting one year from the enBuini; spring.— UermaiUowu 

 Telegraph . 



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Old trees may be renovated by cutting out the 

 crowded branches, manuring, and giving the trunk 

 and larger branches a wash ~ot lye or soit soap, and 

 scraping. 



DOMESTIC ECONOMY. 



Cottage Cheese. 



Those who have pb'niy of milk, and make butter, 

 have an abumlanee of sour or clabbered milk dally 

 clean and fresh, which is the article desired to make 

 cottage cheese. The true way to make this sort of 

 cheese is to skim the sour milk and set a gallon or 

 two of the milk on llie stove in a milkpan and let it 

 gradually warm till it is lukewarm all through. 

 Stir occasionally to prevent its hardening at the 

 bottom. When it is a little warmer than new milk, 

 and the whey begins to show clear around the curd, 

 pour it all into a coarse, thin bag, tie it close, and 

 hangup to strain. Let it hang for two or three 

 hours in a cool, shady place, then take from the bag, 

 and put the contents in a covered dish. When pre- 

 paring for a meal, mix with the curd rieli sweet 

 cream, sugar and nutmeg. Some prefer salt and 

 pepper, hut the sugar will give it the fiavor of fruits 

 or acids. This preparation of milk will often be 

 found salutary and wholesome for dyspeptics, and 

 weak and inllamcd stomachs. The clabber is also 

 very nutritious and easily digested. 



The Art of Making Coffee. 



The art of making coffee consists in observing one 

 or two simple things. First of all, it should be 

 freshly ground ; the next tiling is to draw out the 

 full strength and aroma, and at the same time pre- 

 serve the Ihiiil perfectly clear and free from grounds. 

 The French arc generally allowed to be the best 

 coilee makers in the world, and they allow one ounce 

 of coffee to each coffee cupful of water. Two pots 

 arc used in the making. Into one boiling water is 

 ]ioured on the ground cotl'ee and allowed to remain 

 four or five minutes, when it is poured off as clear as 

 possible. The grounds are then boiled with the re- 

 maining water for two or tliree minutes, and both 

 lots mixed together. To make the grounds settle, 

 half a cupful of cold w.ater is sprinkled over the de- 

 coction ; this descends to the bottom, carrying the 

 grounds with it. Coffee may be clarified also by ad- 

 ding a little white of an egg. 



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White Specks in Butter. 



A correspondent asks the cause of hard, white 

 specks in butter, and how to avoid them. There are 

 several causes for this defect. It alw.ays occurs 

 with the milk of some cows, and in this case cannot 

 he avoided. In other cases it is caused by an acid 

 condition' of the milk ; it is then remedied by putting 

 a pinch of soda in each pan of milk as it is set away. 

 Sometimes it is caused liy the milk standing too long 

 and the cream being too sour, when particles of curd 

 become mixed with the butter in churning. The 

 proper course to jiursue is to find out which of these 

 causes is acting, and apply the obvious remedy. — An 

 ^f change. 



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To Cure Dogs of Killing Chickens. 



Take the chicken that has been killed by the legs, 

 and after beating the dog with it, pass the leg each 

 side of the dog's neck and tic the feet together, so 

 that the chicken hangs securely fastened to his neck. 

 After carrying the chicken around i'or a day or two 

 the dog will he so thoroughly disgusted with chickens 

 in general that he will not" be apt to trouble them 

 again . 



Household Receipts. 



Brandt Pkacues.— " Merrythought " in the 

 Countiy Gentlem.an s.ays: Put into a broad, shallow 

 pri'serving pan five pounds of broken loaf sugar, 

 with just enough water to keep from scorching. Let 

 it melt slowly and then come to a boil. In the mean- 

 time take 81bs. of fine, ripe, freestone peaches, as 

 nearly of a size as possible. With a clean flannel rub 

 oir the down, but it is well while doing so to lie a 

 hanilkerchief round the throat, as, with many people, 

 the floating down irritates the skin of the neck to a 

 painful extent. Now prick each peach to the stone 

 in several places with a silver fork. When the syrup 

 is boiling drop in four pounds of the peaches, which 

 will be enough in the pan. Boil sloirly and carefully 

 turning them occasionally, till they are tender and of 

 a clear amber or pinky hue, according to their kind. 

 Then take out carefully and lay In widemouthed 

 glass jars till the jars are two thirds full. Prune 

 jars arc capital for this. Now boil the other four 

 [rounds of iieaches in like manner, in the same syrup, 

 adding if you fear it is getting too thick, a cupful of 

 water. When done put tliem also into jars. Now 

 add to your syrup two quarts of the best old rye 

 whisky, and one quart of the best high wines, boil 

 briskly for ten minutes and then pour hot over the 

 peaches. If anythingis left over, keep it in a pitcher, 

 for next day the peaches will liave absorbed so much 

 that the jars will need filling up. When cold, cover 

 closely, and [nit in a cool |>lace, and you cannot be 

 at a loss for an cxtem[«rary desert all the year 

 round— csiiccially if you have as I have, the cream 

 of a beautiful Jersey cow to i)our over the peaches 

 when brought to the table. 



Tomato Pie.— Take six or eight tomatoes, two 

 lemons, one tea-s[>oonful flour, and sugar to taste. 

 Crust top aud bottom. 



LIVE STOCK. 



Lean Cattle for Europe. 

 Good news for American stock-brci'ders Is the de- 

 mand for live cattle by (lerman and English farmers. 

 Keeently a ship load of Western cattle were landed 

 in Tomiing, to lie fattened on the rich [lastures of 

 Sclilcswig-llolstein. Kelative prices of young stock 

 there aud In this country warrant the iin[)ortation of 

 these young lean cattle for the [>ur|iOBe. This cargo, 

 numbering .^22 head, l.'j horses and 4fi swine, besides 

 some fat cattle, horses, and swine for England, were 

 purchased at Chicago, and were so well received by 

 the (lerman farmers that the vessel was at once sent 

 back for another lot. " The 6lil|) arrivi'd in the har- 

 bor under saliitct of cannon and a di.splay of flags, 

 and hundreds of [)eo|)le lined the quay." There is 

 also iiuite a denuind in England for Icau cattle and 

 hogs for fattening ; and in the embargo against the 

 im|iortation of live cattle at English [lorts, an ex- 

 ce|)tion is made In favor of those from America. 

 This, loL'cther with the increasing call for finely 

 bred stock from this country for Europe, argues well 

 for our agricultural Interests. The more our atten- 

 tion is paid to stock-farming, inst<'ad of such exclu- 

 sive grain and other cro|i [iroduc'tion, the bettiT will 

 it he for our farming. Engliiih agriculture dates its 

 present advanced [)0sition from the beginning of 

 heavy slocking of its farms and generous feeding, 

 which added largely to the fertility of the soil, and 

 caused a consequent increase iu the yield of ero[)8. — 

 Aiuerlca^i Agrieulturiat. 



Brine for Bathing the Feet of Horses. 



A corres[)ondent, writing to the PracHad Fanner, 

 in relation to the use of salt and lime for bathing the 

 l^cct of horses 6a3's : " I have tried strong brine on 

 foundered or hoof-bound horses, and with good re- 

 sults. I made a solution of salt and water and a|)- 

 plied it three times a day, by washing the legs and 

 [louring Ujioii the bottom of the feet, and holding 

 them up a lew minutes to let it strike in. I saw the 

 wonderful elleets in a few days. I account for it iu 

 this way : Salt will extract moisture from the atmos- 

 phere which keeps the feet moist. Salt oiieratcs 

 nearly like melted grease U|ion the feet. The hoof 

 becomes tough, yet pliable. Like a chunk of wood 

 saturated with salt or brine, it is tough yet moist. 

 Thus it is with a horse's foot. Here let me add, that 

 the practice of rasping a cracked liimf to toughen it 

 is lolly. AiJjily brine anil you will etlect a cure. A 

 horse that is ilrivcn u[ion a hard road is liable to get 

 stiffed. I have seen valuable horses driven U[)on our 

 own plank roads a few days get quite lame. I 

 reasoned to myself as to the cause and ado|)tcd the 

 use of brine as a remedy, which proved effectual. 



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Sawdust for Cleaning Horses. 



I have been exiierimenting to find a way to avoid 

 the dust tli.at is so disagreeable when grooming 

 horses, and have found a way by which a dirty horse 

 may be cleaned in a few minutes. I use oak saw- 

 dust ; that which comes from a green log is just 

 moist enough to be good. I have tried pine sawdust, 

 hut did not like it, because, after a time, the pitch in 

 it will make the hair a little sticky, and of a dull 

 color. Sprinkle a few liandsful over the horse on the 

 side that you are on ; then eimimenee at the tail, anil 

 with a circular motion of the currycomb toward the 

 head curry the sawdust into the hair ; brush olf and 

 apply an another dusting, and then brush olf clean 

 aud the dust and dandrulf will be removed without 

 flying around. If the legs are muddy fill the face of 

 a stiff brush with sawdust and rub hard until the 

 fine dust and dry mud begins to fly ; theu fill the 

 brush again and (irocced as before. This o|>eration 

 takes off all the dirt and dust and leaves the hair 

 clean and glossy. 



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Feeding Value of Corn and Oats. 

 The results of exijcriments that have been made 

 with some 10,(100 horses of the cab company in Paris, 

 and published by the [ircsident of the conijiany, 

 M. Bixio, adds to the testimony of the Omnibus 

 Company of that city last year that the substi- 

 tution of maize for oats effects a large economy, 

 while afi'ecting no diminution in the working 

 power of the animal. The 10,000 cab horses have been 

 o[ieratcd u|)on during a period of live years, their 

 feeding being regulated according to the most scien- 

 tific principles, and the no less important [loint at- 

 tended to — book-keeping. As conqiared with the 

 year lS7Ii a saving of HI centimes — nearly 4 sous [ler 

 animal [ler day — was effected in 1S77, re|)re6enting a 

 total economy for the year of 1,058,610 francs. 



Subduing Fractious Horses. 



The Mexicans have a method of eubduing fractious 

 horses and such as are inclined to run away, which 

 might be introduced here with [irofit. A hood or 

 winker is so arranged that the driver or rider can in 

 an instant draw it directly over the eyes of the animal , 

 effectually blindfolding him. When this is done the 

 horse instantly becomes ([uict, and a repetition of the 

 blindfolding two or three times, gradually results in 

 his becoming quiet and docile. Such an arrauge- 

 ment woulil he a valuable appendage to the head- 

 gear of such horses as are disposed to run away. 



