1881.] 



THE LANCASTER FARMER. 



143 



bcr of grafts, I 



I'ill bu wclcoii 



The Tyson pear comes Into beai-lng almost as tard- 

 ily as the Early Catharine, but is iiot so regular or 

 productive in its yield. It is, however, a. superl) fruit 

 and none should be without it. In our City market 

 we believe that any riuality, however large, would go 

 off in a Hash. We shall also have aiiy number of 

 grafts of the Tyson to distribute In the spring. As a 

 drawback, the Tyson is very slow in coming into 

 bearing, I'requently requiring fifteen years, whieli is 

 rather long in our short lives to wail, uuloss there is 

 plenty of room to spare which will not be missed. 

 We have several trees and parts of trees now in 

 bearing, and get from them yearly a very fair crop. 

 A single dwarf Tyson has borne freely, except two 

 years, from the second year of its planting ; and 

 witliout being able to state to a certainty, we tliink 

 that if the dwarfs 1)0 planted they will come into 

 bearing in two or three years, and three or four trees 

 will be ample for a family. — Oermantown Tekijtaph. 



The Fruit Garden. 



The old strawberry beds should be kept clean of 

 woed8,removing all runners not needed for new plants. 

 New beds maybe set this month, but there is very 

 little gained in point of time over spring planting 

 unless '! potted plants" are used. These are plants 

 from runners which have struck root in pots of 

 earth, set under them ; by removing the earth with 

 the plant there is uo checking of growth, and a fair 

 crop of friiit may be expected the following summer. 

 There is a gain in setting ordinary strawberry plants 

 in the fail in that the soil Is in better condition, and 

 that the garden and other worlt is not so pressing, 

 piackberries and raspberries start very early in tiic 

 fall. If it is desired to propagate the black caps, 

 and a few varieties of the red, the canes must 

 be bent down and earth placed on the tips, which 

 then will soon strike root. Most red raspberries and 

 blackberries may be propagated readily by "suck- 

 ers," or shoots which spring fro/n below ground. 

 Tlie currants and gooseberries may be prune', as 

 soon as the leaves are ready to fall. Propagation is 

 done by cuttings planted in rows with one bud above 

 the surface. If put in early, they will form roots be- 

 fore winter sets in. The gathering of the grapes is an 

 important operation, and is best done with the scis- 

 eors made for the purpose ; this avoids handling the 

 fruit, which, l\y removing the "bloom," injures the 

 appearance and therefore the sale. 



original condition. This process is, we think, cov- 

 ered liy sevenil patents, and were it not. It could not 

 be nuidc available on the farm, or otherwise than on 

 a large scale. Kor family use, eggs have been pre- 

 served by dipping Ihcm, when placed In a net, in 

 boiling water, long enough to form a cooked film 

 just within the shell. They have also been preserved 

 by coating them with some substauco that will fill 

 the pores of the shell, and thus exclude the air ; 

 butter, lard, drying oils and shellac varnish have all 

 been used for this purpose. But only one kind of 

 preserved eggs is known In the city markets— "limed 

 eggs." The eggs are received at country stores, are 

 placed in limewater, or rather milk of lime, which 

 is kept in casks or large vats for the purpose. The 

 eggs arc placed as received in the lime mixture, and 

 at the time when eggs arc scarce,' are washed, pack- 

 ed and forwarded to market, where they are known 

 as "liiued eggs," and usually sell for about five 

 cents the dozen less than do fresh eggs. The meth- 

 od Is to prepare a milk of lime jusU us" ordinary 

 whitewash is made. Some add salt, and others 

 cream of tartar, the utility of cither lieing doubtluly 

 Eggs put down in lime during the summer keep in 

 good condition until the supply bccouies abundant 

 the followiug spring. — American Agricullurisl. 



The Corn Crib. 



Early Frosts in the Garden. 



Our gardens are often at their best in early au- 

 tumn. We have a few days of early frost, in which 

 the very tendcrest things are killed oil', and then fol- 

 low days, often weeks, of the most delightful 

 weather, in which the plants that have escaped the 

 first frost, are at their best. It is very disheartening 

 to the amateur, to see his beds of Coleus, and his 

 Cannas, all limp and useless, while the hardier Ger- 

 aniums seem to laugh at the disa-stcr. So far as we 

 have noticed, this is the usual experience, and it oc- 

 curs so regularly each year, that it seems worth while 

 to prepare for these early Irosts, in order to prolong 

 the enjoyment of the garden. These early visitations, 

 though suflicicnt to kill the tcnderest plants, are so 

 slight that they may be easily warded off. What- 

 ever may be placed over the plants to prevent radia- 

 tion of heat, will an^wer. The taller the plants, of 

 course the more difficult it is to protect them. We 

 have preserved a l)ed of tall Cannas, by setting a 

 still taller pole in the center, tying a sheet by~ its 

 middle to the pole, and letting the sheet hang over 

 the plants, its edges being supported by them. Beds 

 of Coleus and other tender plants may be readily 

 protected by newspapers, held up by sticks placed 

 here and there in the bed. Indeed, in early autumn, 

 the newspaper is a most useful horticultural appli- 

 a,nce, not only in the flower garden, but in the vege- 

 table garden. By a proper use of newspapers for a 

 few nights — the early frosts rarely continue for more 

 than three nights — the crop of tomatoes may be pro- 

 longed for several weeks ; especially where the plants 

 are trained, as we have so often advised, to a trellis 

 or a support of some kind.— .im. Agriculturist for 

 September. 



Domestic Economy. 



Preserving Eggs. 



"K. F. S." Davenport, Iowa, and others, inquire 

 about the methods of preserving eggs in a fresh 

 state. There is a method by which the contents of 

 eggs after thorough heating, are dried at a low tem- 

 perature. The product is in a coarse powder, which, 

 if soaked io cold water lor awhile, is restored to its 



The average corii crib is not what it ought to be, 

 cither in size or security from vermin. Much of the 

 lalior of tlic year may go for nothing, save to feed a 



swai rii mI' iuh > , ii' r.ucautions are not taken to keep 

 thiM : |i :. lii the coru-crlb.- At thisseasou, 

 wluii I ly empty, means sliould betaken 



tori ,111.1 then, impossible, cut otl' their 



am !i at is soon to be harvested. If 



Uki ,1 I to be made in the roof, siding, 



or il<i , , i Ih- made 'now, that all may bo 



Sim- in i "' liiiuse, when snugness is of the 



uliiH.oi ,iiii">iu.:R^. — Americatt Agricnltwiit fur 

 Sept. 



Storing and Keeping Potatoes. 



Of late years the potato has been one of the most 

 prolitable of farm crops iu the East, and this chielly 

 arises from the fact that it is somewhat difficult to 

 Keep any great quantity of them. Thus only so many 

 are grown as can be preserved, and as tlie accommo 

 dations are limited there is no glut in the market as 

 there are with things which are grown and must be 

 sent to the market at once. Of course there are times 

 when potatoes rule low. This is apt to be the case 

 with early ones, grown especially for early purpose, 

 and which follow the saihe law that rules in transient 

 vegetables. So also those who grow potatoes and 

 have no conveniences for storing them. These have 

 'to market in the fall, and have to take whatever 

 price may rule for them. Those who have good 

 cellars uuder their barns, or in any place safe from 

 frost and yet cool and dry, can generally make 

 potato-growing pay very well ; and these are usually 

 the ones who do. 



In old times a large quantity of potatoes were 

 stored out of doors in the open ground. They were 

 arranged in long ridge", not in great bulk, as even a 

 mass of potatoes will heat, and covered with earth 

 sufficiently thick to keep out the frost. But since the 

 appearance of the potato disease, this plan is not 

 much followed, though the rotting has of late been 

 very much diminished. The infected tubers will 

 often rot, especially if the mass heats a little, and 

 the diseased ones will often communicate the disease 

 to the rest. In the cellar this can be seen and noted, 

 but in a mound out of doors uo one knows the trou- 

 ble till spring, .when great loss has been found. Be- 

 sides this, it is so dilKcult to get at tlicm iu winter 

 that those who have no way to preserve potatoes ex- 

 cept this, as a general thing prefer not to grow at all 

 rather than to be bothered with this. 



Dampness undoubtedly favors the spread of the 

 potato disease, and therefore where there is any 

 chance at all of the disease existing in the roots, 

 they ought to be stored as dry as possible. Those 

 which are to be kept in this general way should be 

 dry and cool, but this-shouid be especially seen to in 

 the case of seed potatoes. Since the potato lieetle 

 came among us it is clear that we have had the very 

 best results from early planting and by the use of 

 the earliest varieties. Now these early kinds are 

 more easily affected by waimth than the late ones. 

 They sprout easily, and coolness is therefore the 

 more essential for them. Some people think it makes 

 little difference whether seed potatoes sprout or not 

 before planting. We have known people tear off 

 sprouts several inches long, and cut up the tubers iu 

 full faith that they will sprout out again and be none 

 the worse for it. They do generally grow ; but there 

 is little doubt they are constitutionally weaker, 

 and much more liable to disease than those which do 

 not sprout till ready to go iu the ground.— (?«•. Tel. 



How the French Workman Lives. 



The French laborer probably gets more lor his 

 wages Ihau any oilier. His food is cheaper and more 

 nourishing. His bouillon is the liquid essence of 

 beef at a penny per bowl. His bread at the rcstau- 



rantrls thrown in without any charge, and is the best 

 bread in the world. His hot collce and milk Is ped- 

 iUd about the streets Iu the morning at a sou per 

 :up. It is coffee, not slops. His half bottle of claret 

 Is thrown iu at a meal costing twelve cents. For a 

 few cents ho mav enjoy an evening's amusement at 

 one of the many minor theatre*, with his coffee free. 

 Sixocncc pays for a nicely cushloued seat at the 

 theatre. No gallery gods, no peanuts, pipe, smoke, 

 drunkenness, yelling, or howling. The Jardin dcs 

 Plautes, the vast galleries and museums of the 

 Louvre, Hotel Cluny, palace of the Luxembourg, 

 VersalUpg, arc free for him to enter. Art and science 

 hold out to him their choicest treasures at small cost, 

 or no cost at all. French economy and frugality do 

 not mean that constant retrenchment and self denial 

 which would deprive life of everything which makes 

 it worth living for. Economy In Frauw, more than 

 in any other country, means a utilization of what 

 America throws away, but it docs not mean a pinch- 

 ing process of reducing life to a barren existence of 

 work anil bread and water. 



Household Recipes. 



SWKKT I'll Kl.liS. — Take small lucumbers (the 

 qiiautlly to be regulated liy what is required,) say a 

 two-|$allou stone jar lllled^fter washing in cold 

 water place the pickles in the jar and have ready 

 two gallons of boiling water, with two quarts of salt 

 boiled in it ; pour this over the cucumlHTS and let 

 them stand twenty four hours; wash them out the 

 jar and place I he cucumbers in it again ; take six 

 quarts of cider vinegar and place it on the stove, to- 

 gcthei with three pounds of brown sugar, one ounce 

 of celery seed, one ounce of whole cloves and the same 

 of allspice, or with only the celery seed; when this 

 comes to a boiling point pour it over the cucumbers 

 and cover, while hot, with a cabbage leaf; tie a 

 cloth over the top of the jar, and put on the cover ; 

 tilt pickles will be fit for use in three days, and will 

 keep for two years if the vinegar is good. 



Cele'kv Fhitters.- Boil some thick but tender 

 stalks of celery in salted water; when done, dry 

 them on a cloth, cut them in equal lengths about 

 one and a half inches ; fry them iu a batter to a 

 golden color, sprinkle flno salt over, and serve. 



S.vGO PcDDi.VG.— Three teacups of milk, three 

 tablespoons sago, two eggs, four tablespoons sugar, 

 pinch of salt, soak the sago in the milk two hours 

 before adding the other ingredients, beat the egSi 

 well, mix and flavor Aith vanilla or rose. If the 

 sago settles to the bottom of the pan while baking, 

 stir it, and if it seems too stiff or solid add more milk 

 and sugar. Stir often enough to have it thoroughly 

 mixed; it should be soft and jelly-like. Serve with 

 cream and sugar. 



SMOTHiJitED CniCKEN.— Cut a good sized chicken 

 open in the back and spring the breast bone back so 

 that it will lie flat ; wash it well in salt and water ; 

 lay it iu the baking pan with the outside of the bird 

 up; rub it over with butter and sprinkle well with 

 flour ; cross the legs and tie them, and cramp the 

 wings ; pour over it a quart of water and set it into 

 the "oven to bake, dipping the gravy over it occa, 

 sionally. When well browned turn it over and 

 sprinkle a little flour over the inside surface and sot 

 it back In the oven. About ten minutes before It is 

 needed for the tabh^ turn it over again, so as to have 

 the outside of the chicken a bright yellow brown 

 when placed ou the plat£er. It is very delicious 

 cooked iu this style. 



Cnow-CHOw.— Half a bushel of green tomatoes, 

 one dozen medium sized onions, one dozen green pep- 

 pers, all chopped flue. Sprinkle over a pint of salt. 

 Let stand all night ; tlicn drain off the brine, cover 

 witli good vinegar, and cook one hour slowly. Drain 

 again and pack in a jar. Then place jn your preserve 

 kettle two pounds of brown sugar, two tablesiKionfuIs 

 of cinnamon, one of allspice, oue each of cloves and 

 pepper, half a cup of brown mustard, and a pint of 

 grated horseradish, with vinegar enough to mix them 

 thoroughly. Boil for half an liour, and pour at once 

 over the mixture in the jar. Cover tight and it is 

 ready for use, but will keep over a year if you arc not 

 tempted to use it before that time. It is a good deal 

 of work to chop fine enough with knife and bowl, but 

 I suppose mauy of my rcaiiers have thouglitful hus- 

 bands who provide them with a mlnciug machine, in 

 which case the cliopping becomes easy work, that 

 small children can perform, and which they do In 

 our household without Huding it any hardship. 



Pan Dowdy.— Fill a puddlhg pan with apples- 

 pared, quartered and cored; cover the top with a 

 crust rolled ought of light bread dough; make a 

 hole in the lid and set the pan in a brick oven. After 

 it has cooked lilt the crust and add molasses or 

 brown sugar, a little powdered cinamon and nutmeg 

 to taste ; also, one lablespoonful of butter ; stir it 

 well, cut the crust into square liits, mix all together, 

 cover it with a large plate, return it to the oven for 

 three or lipur hours. Serve hot. A pan dowdy may 

 be baked iu a stove oven, in which case the apples 

 had better be stewed and the crust baked separately; 

 then mix all together and bake two hours. 



