THE LANCASTER FARMER. 



ing it. But till! 1880 crop lias fewer white 

 veins than any that lias been raised in the 

 valley for many years. There are growers 

 wild never have white veins in their crops, no 

 matter what the curing season is, while neigli- 

 borini; cultivators will often, ami as a rule, 

 liave veiny crojis, allhouijh cured under simi- 

 lar conditions with the more fortunate growers. 



"White veins are caused by an imperfect 

 growth of the plant and an immature leaf. 

 The causes of tlu-se imperfections are many. 

 A lack of proper fertilizers is the starting 

 point of all these evils. Late setting, high 

 topping, and careless cultivation will almost 

 certainly result in white veins, or in fact any 

 one of the above named causes will be likely 

 to produce tiiis unfavorable result. The 

 growers should use fertilizers that contain all 

 the elements of pl.int food required by the 

 tobacco crop, combined in the right propor- 

 tions and in such forms that they can be 

 readily taken up by the plants. Set plants 

 early, say not later than the middle of June, 

 cultivate carefully, top low, keep the suckers 

 off and allow the cropto get ripe before cut- 

 ting. White veins will then be things of the 

 past. 



The reasons why the 1880 crop is generally 

 so free from white veins are that it has had a 

 more intelligent cultivation than those of 

 former years, and again the season has been a 

 remarkably line one for growing tobacco. In 

 short, most of the crop was well ripened. 



MINNESOTA FLOUR. 

 Wheat is cracked and mashed at Minne- 

 apolis ana not ground into flour. Burr stones 

 are things of the past and Hungarian steel 

 rollers have taken their place. The rollers are 

 about thirty inches long and eight inches in 

 diameter. It takes live sets of steel rollers to 

 finish the flour. Each set of roUer.e run closer 

 than the preceding. After the wheat passes 

 each set of roUere it is bolted or sifted through 

 coarse cloth. This cloth lets the disintegrated 

 particles of wheat through, and passes off the 

 bulky and larger pieces, which are run through 

 another and clo.scr set of rollers, and cracked 

 again. The last rollers have little else but wheat 

 hulls and waxy germs of the wheat, which do 

 not crack up, but mash down like a piece of 

 wax. The germ of a kernel of wheat is not 

 good food. Ii makes flour black. By the old 

 millstone process this waxy germ was ground 

 up with the starch portion, and bolted through 

 with the flour. By the new system of crack- 

 ing the kernel instead of grinding it, this 

 germ is not ground, but flattened out, and 

 sifted or bolted out, while starchy portions 

 of the wheat are crushed into powdered wheat 

 or flour. 



OUR EXPORTS. 



The annual report of Joseph Nimmo, Jr., 

 Chief of the Bureau of Statistics, on the for- 

 eign commerce of the United States, says : 

 "The five leading articles of export during the 

 year ended June 80, 1880, were as follows : 

 Bread and breadstuffs, S288 036,835 ; cotton 

 unmannfaetured, $211,535,905 ; provisions, 

 S127,043.243 ; mineral oils, $36,218,625; to- 

 bacco and manufactures of, $18,442,273." 

 "The United States," he says, "already sur- 

 passes every other country in magnitude of 

 its exports, both of breadstufl's and pro- 

 visions." 



The report claims that the market for 

 American breadstuffs and provisions in Eu- 

 rope can be still further extended. After 

 presenting tables showing the percentage of 

 the various commodities imported into Great 

 Britain and Ireland, the report deals with the 

 maritime interests of the country and pro- 

 ceeds to show that the building of ships and 

 barks employed in our foreign commerce fell 

 from an annual average of 233 during the ten 

 years from 1851 to 1860 to an annual average 

 of 56 from the year 1871 to 1880. During 

 the year ended June 30, 1880, there were only 

 23 ships and barks built. The report contin- 

 ues : The total tonnage of the United States 

 employed in foreign trade fell from 2,379,396 



tons in 1860 to 1.314,402 tons during the year 

 ended June 30, 1880. 



During the year ended June 30, 1880, the 

 total value of commodities transported in 

 American and foreign vessels (imports and 

 exports) amounted to the sum of $1,589,472,- 

 093, of which the value transported in Amer- 

 ican vessels amounted to only $28u,005,497, 

 IT 17.6 per cent., and the value transported in 

 foreign vessels amounted to $l,30it,466,496, 

 or about 82 per cent. 



Tiie total tonnage built on the seaboard, 

 embracing the Atlantic, (iulf and Pacific 

 coasts, including both tonnage built for the 

 coastwise and for the foreign trade, but 

 chiefly for the coastwise trade, fell from 1,- 

 013,040 tons during the five years from 1866 

 to 1870, to only 669,362 tons during the five 

 years from 1876 to 1880. 



The American tonnage built on the great 

 lakes, almost exclusively for internal trade, 

 fell from 214,333 tons during the five years 

 from 1866 to 1870, to 74,499 tons during the 

 five years from 1876 to 1880. 



The report enters very fully into the ques- 

 tion of railway transportation, and furuislies 

 some interesting figures, from which the fol- 

 lowing extracts are made: 



The gross earnings of the railroads of the 

 United States for the years mentioned, are 

 shown to have been as follows : 



In 1851, $39,456,358; in 1861, $130,000,000; 

 in 1871, $403,320,209 ; in 1879, $520,012,999. 



In conclusion Mr. Nimmo says: "The 

 question of restoring the American merchant 

 marine is undoubtedly a dificult one. Never- 

 theless the apparent dilliculties in the case 

 should be the incentive to a thorough inves- 

 tigation of the whole subject in all its bear- 

 ings, and to the adoption of all practicable 

 measures which may tend toward securing 

 the desired result." 



HOUSEHOLD HINTS. 



Some one may be glad to know how to make 

 a delicious lemon pie which is not too rich to 

 be enjoyed. Prepare a crust for the pie in a 

 deep plate, then stir one tablespoonful of corn- 

 starch into a little cold water, add one cup of 

 boiling water, let all come to a boil, then add 

 sevi-n tablespoon fuls of sugar, the well-beaten 

 yolks of four eggs and the grated rind and 

 the juice of two lemons ; while this is baking 

 beat the whites of the four eggs and one 

 heaping tablespoonful of pulverized sugar to 

 a stiff" troth ; when the pie is baked spread 

 this smoothly over the top, then set it in the 

 oven for two or three minutes ; this is long 

 enough to give it the desired golden brown 

 color. 



Charlotte russe is recommended as a desert 

 for the Christmas or New Year's dinner. 

 Here is an easy and very satisfactory recipe 

 to follow : Take half an once of gelatine and 

 put it into just enough warm water to cover 

 it ; .while this is slowly dissolving take one 

 pint of thick sweet cream, and whip it to a 

 stiff broth ; beat well the white of one egg. 

 After the gelatine is dissolved boil it for two 

 or three minutes, then sweeten and flavor it : 

 when it is about as warm as new milk add 

 the cream and egg, and beat the mixture till 

 it is cold. If the sponge cake over which this 

 is to be turned is baked in a large round tin 

 which is scalloped around the edge it adds 

 much to the pretty effect of the dish. Put 

 the cake while warm, to prevent its crumbling, 

 into a round dish, allowing the scallops to 

 show at then top ; the pour the whipped cream 

 into it and you have a dish fit for the gods. 



It is perfectly natural, as everybody kuows, 

 for children to beg for lumps of sugar from 

 the time when the baby first connects sugar 

 with the bowl till years later when he is 

 allowed to help himself. It is entirely legiti- 

 mate that they should have in moderation 

 the sweets they crave, and which in a large 

 measure supply their bodies with needed heat. 

 They enjoy wonderfully well having sweet 

 things made at home in whose making they 

 can assist, and during holiday week it is not 

 hard to indulge them, and le't them at least 

 have molasses candy and popcorn balls. 



These balls are easily made by boiling some 

 molasses until it will harden in cold'water ; 

 then ]i(iur it over the poiicorn, take it into a 

 eool I. .(MM. butter your hands and roll the corn 

 into the inoper shape. It is a simple matter, 

 also, to make chocolate caramals ; all that is 

 needed is one cup of sweet milk, one cup of 

 molasses, half a cup of sugar, half a cup of 

 grated chocolate, a piece of butter the size of 

 a walnut ; stir constantly, and let it boil until 

 it is thick, then turn it out on to buttered 

 plates; when jt begins to stiffen niaik it in 

 squares, so that it will break readily when 

 cold. Cocoanut caramels are made of two 

 cujis of grated cocoanut, one cup of sugar, 

 two tablesjioonfuls of flour, the whites of 

 three eggs heateii stiff ; bake on a buttered 

 paper ill a quick oven. Nice white candy is 

 easily made. Take one quart of granulated 

 sugar, one pint of water, two tablespoon fuls 

 of vinegar, boil just as you do mola-sses candy, 

 but do not stir it ; you can tell when it is 

 done by trying it in cold water. Pull it as if 

 it were molasses candy ; have a dish near by 

 with some vanilla in it, and work in enough 

 to flavor it as you pull ; put it in a cold room, 

 and the next day you will have delicious 

 candy.— jBvtnni^ Post. 



•WASTE OF MANURE. 



It should be a cardinal principle with every 

 farmer to economize his manuie. Upon it de- 

 mands his success, and without it his labors 

 must, to a very great extent, be without 

 profit if not attended with absolute loss. 

 If it is necessary to have the barnyard on a 

 hillside it is equally necessary to have the 

 lower side of it protected by a wall or some 

 other arrangement by which the escape of 

 liquid manure may be prevented. It is al- 

 most equally important to have a spout to 

 convey rain water from the roof of the barn 

 in some other direction than immediately 

 through the barnyard. It is bad enough that 

 the manure heap shoiild be exposed to the 

 rains which fall directly upon it, without ad- 

 ding to it the droppings from the roof of the 

 barn. 



If such improvident farmers were to behold 

 the actual value of the fertilizing material 

 thus lost, rolling from their ))urses in the 

 shape of dollars and cents, how energetically 

 would they labor to prevent this waste. The 

 loss of a single little gold dollar would stir 

 them up to a greater activity than the direct 

 waste of a hundred times that little gold dol- 

 lar's value in the form of liquid manure. 

 Year after year, silently the golden streams 

 are flowing f"rom their purses. Tell tlieiu of 

 their error and they acknowledge it but rarely 

 does it happen, that being reminded of it, in a 

 friendly manner, they make a single effort to 

 correct it. 



How many are there w'ho, after a lifetime 

 of steady unremitting toil, find themselves no 

 richer in lands or money than when they be- 

 gan. They cannot explain the reason. Other 

 causes may have led to such discouraging re- 

 sults, but if the drain of liquid manures from 

 the barnyards had been checked when they 

 began farming, very many of these unsuccess- 

 ful ones would have been as prosperous as 

 their more provident neighbors.— fTestern 

 Buval. 



FARM MACHINERY 

 Upon a well-ordered farm of the presnt day 

 a very large outlay of capital must be expend- 

 ed upon niachiuery of various kinds. Besides 

 ploughs, harrows, forks and rakes, wagons 

 and carts that our forefathers had; the farmer 

 of to-day must have in addition to these, a 

 corn-sheller, a horse-rake, grain drills a 

 mower and reaper, a hay-lioister and a 

 threshing machine, besides many others that 

 might be mentioned. The fir.st"cost of these 

 last named is more than double that of all 

 the implements used upon the best farms a 

 generation ago. But these last named helps 

 in farming are imperative; the f rmer of to- 

 day cannot cut his gra.ss with the scythe, or 

 his tangled wheat with the sickle or cradle, if 

 he would— the day laborer of the present day 



