THE LANCASTER FARMER- 



J5 



limbs at this season of the year than liurlng the 

 sprinic montlis ; the sap of the tree beine compara- 

 tively at rest the wounds are more likely to become 

 dry mid hard, than if cut in March and April. But 

 at whatever season of the year a larjre limb is re- 

 moved it should at once be covered with material 

 that will keep the water out. Various substances are 

 used for this purpose ; formerly the wounds were 

 covered with a mixture made of equal parts of clay 

 and cow manure ; this was very good while it was 

 kept on, but it soon washed oil' unless covered with 

 a cloth, even then it would wash out under the cloth 

 eomctimes suflieient to leave a chance for the worms 

 to get into the new wood. Shellac varnish has been 

 used with good success, but this needs watching, as 

 it will. If put on too thick, sometimes peel off. White 

 lead slightly thinned with oil has been found to make 

 an excellent covering, although there would seem to 

 be an objection to using a substance with so much 

 oil in It ; but experience proves that a wound made 

 by the removal of a large limb will heal as quick by 

 keeping it covered with a good coat of paint, or by 

 any other substance. 



This is very easy to apply, and, as it will not wash 

 off, it requires but very little attention after being 

 applied, and there is not tlie dangiT of worms get- 

 ting into the wound as there is with some other sub- 

 stances. — ^fassachKse(ts Plonyhman . 



Young Trees. 

 Young trees planted in the spring should be 

 watched and their form regulated by pinching the 

 shoots tliat push too vigorously, and by breaking olf 

 the shoots which start where branches are not needed. 

 A little care given to trees while young will make 

 later pruning unnecessary. A graft should be re- 

 garded as a tree planted in another tree, instead of 

 in the soil, and its growth needs to be regulated by 

 proper pinching. Often the growth from a bud will 

 be very vigorous. If the top of this be pinched it 

 will become stocky and throw out side branches. 



Raspberries for 1884. 



The first to ripen is Tyler, next is Ohio— "firm, 

 dj-y and sweet ; one of the most proStablc for evapo- 

 rating"— and the latest is Gregg. These three, the 

 Ruritl Home thinks, makes a good choice for a 

 market-f;arden. Shaffer's Colossal— seeming in tex- 

 ture, color and flavor a cross between reds and 

 blacks — is mild and pleasant to the taste, and largest 

 of all, but its dull purple may prove an objection. 

 Souhegan resembles Tyler very closely. Thf refer- 

 ence to the latter, which has been commended by 

 those who have tried it in dilfereut localities, we 

 quote in full : 



" Tyler came through the winter in better condi- 

 tion th^n any other variety on the place, and its great 

 vigor and hardiness have been further proved by its 

 enduring a superabundance of moisture during the 

 last two months without injury. Wherever the rows 

 of Gregg passed through wet localities leaves of 

 bearing canes had a decidedly unhealthy appearance, 

 curling, shriveling and dying, but the leaves of 

 Tyler, under the same condition, were unaffected. 

 The canes are very vigorous throwing out numerous 

 branches, and berries appeared to grow thick all 

 over the branches. The Gregg, Mammoth Cluster 

 and some others show more compact clusters with- 

 out berries. To give an idea of their productiveness: 

 From rows fifteen rods long, planted two years ago 

 last spriug, now bearing the second crop, they had 

 picked the preceding day a bushel to the row, and to 

 look at the canes you would think it hardly possible 

 that they could ever have contained any more. The 

 berry is very large, in size only Inferior to Gregg, 

 deep black in color, without any bloom. This is 

 greatly in its favor as a market bcry, for the bloom 

 on the rasjjberry will soon turn a kind ol purplish 

 mouldy color, injuring its sale. Its flavor Is a little 

 acid, not more so perhaps than other varieties with 

 exception of Ohio and Mammoth Cluster. There 

 had been too much rain for berries to attain their 

 full sweetness." [If Shaffer's Colossal is picked 



every day the color Is bright and handsome, and th'' 

 berries exceedingly Hrm. Shalfer's will yield nearly 

 double the crop produced by any other red raspberry 

 on our grounds and meets with a ready sale.— 

 Qreen'a Fruit-O rower. 



Storing Potatoes. 

 When very large quantities of potatoes have to be 

 stored for a short time, or even during the entire 

 winier, out-door pits may be resorted to ; but for 

 convenience of handling and the facility with which 

 they are accessible at any season, a good cellar is 

 worth more than the best of pits. A potato cellar 

 should be so constructed that the floor is entirely 

 dry at all times, that the frost and light can be ex 

 eluded completely, and that perfect ventilation of 

 every part can be given rapidly, sufficient to keep the 

 air pure and the temperature as low as possible 

 without falling below the freezing point. — The 

 HonnflioUl . 



How to Support Fruit Trees. 



The usual method of supporting overladen fruit 

 trees is to place long stakes, with a fork at the top, 

 beneath them. A much better and more simple 

 method of effecting the purpose is suggested by ur. 

 J. H. Messe, of Lebanon, Pa. Instead of using fev- 

 eral stakes, one to each principal branch, he places a 

 simple strong pole against the trunk of the tree. The 

 lower end of the pole, if desired, may be sunk a few 

 inches in the soil for additional support, but usually 

 it will be suflicisut to secure it to the trunk by means 

 of straw bands or other ties that will not bruise the 

 bark. The pole being secured the drooping branches 

 are relieved by means of ties made fast to it. Dr. 

 Mease states that this method of tying up the 

 branches of overloaded trees is especially useful in 

 storms, the support being central, and more natural 

 than where several props aVe u.sed. — Aincrk-im Aijri- 



Household Recipes. 



Jealousy Puffs. — Two cups sugar, one cup but- 

 ter, three cups flour, one cup sweet cream, three 

 eggs, one teaspoonful soda, two teaspoonfuls cream 

 tartar. Bake in a hot oven. 



Okange Cake.— Two cups sugar, one cup butter, 

 one cup sweet milk, three cups flour, yolks and 

 whites of fivs eggs, one teaspoonful soda, one tea- 

 spoonful cream tartar and one orange, grated. 



Nut Cakes.— One pint nut-kernels pounded, one 

 pound sugar, the whites of six eggs ; three table- 

 spoons flour. Mix the nuts, sugar and flour thor- 

 oughly ; then add the eggs, well beaten. Drop on 

 tins. 



Flibtation Cakes.— Three cups sugar, three 

 cnps butter, one cup milk, five eggs, five cups of 

 flour, raisins, currants and spices to taste. Bake in 

 small scalloped tins ; grate cocoanut and sift sugar 

 over them. 



Scotch Cakes.— One pound brown sugar, one 

 pound flour, one half pound butter, a tablespoonful 

 ginger, a teaspoonful cinnamon and one-half tea- 

 spoonful cloves. Mix the ingredients thoroughly and 

 moisten with two eggs. Roll thiu. 



Rich Pi.u.m PrDOixr.. — One and a half pounds 

 flour, one pound currants, one pound sugar, half 

 pound citron, eight eggs, half ounce mace, one pint 

 milk, one grated nutmeg. Mix thoroughly and boil 

 four hours. Serve with hard sauce. 



IciNQ. — Whites of three eggs, juice of one orange, 

 fifteen tablespoonfuls of sugar. Beat together and 

 spread between the layers and on the outside of the 

 cake. Pare and pull in small pieces two oranges, 

 and put the bits on the top of the cake. 



Gipsy Pudding. — Cut one stale sponge cake mto 

 thin slices ; spread them with currant jelly or pre- 

 serves; put the slices together like sandwiches, ar- 

 range them in a dish, make a soft custard and pour 

 over them while hot. Serve cold with ice cream. 



Mock Turtle Soup. — Shank, heart, liver of veal. 

 1 pint of flour, browned in oven, 1 cupful of butter, 



U hard boiled eggs, 1 lemon, Ji nutmeg, salt, pepper. 

 Boil meat 4 hours and strain. Cut the heart and 

 liver into small squares, using a eup of each In the 

 soup ; rub the butter and flour together, and stir In ; 

 slice the egg and lemon in tureen and poar soup over 

 them ; add force meat balls. 



Sauce fok Puiidino. — The yolks of two eggs, one 

 cup of white sugar, one tablespoonful butter, Beat 

 the eggs and other Ingredients well, and add one 

 cup of boiling milk. Then place it over the Hre and 

 let It come to a boiling point. Flavor with vanilla. 



Hahd Sauce fou Plu.m Pudding. — One cup 

 sugar and half cup butter beaten to a cream, add the 

 beaten whites of two eggs; beat a few minutes 

 longer, then add one tablespoonful of brandy and 

 one teapoonful extract of nutmeg. Keep on leu 

 until wanted. 



Fokce Meat Balls.- 1 cupful of raw veal chop- 

 ped fine, 1 cupful of cracker crumbs, 1 tablespoon 

 I'ul of butter, salt, peppei-, mixed well. .Make into 

 small balls, roll In egg, fry brown. 



Mint Sauce. — 1 cupful of fresh gathered spear 

 mint, cut fine, 1 tablespoonful of sugar, ]4 cupful of 

 vinegar, salt and pepper ; 1.5 minutes before serving 

 mint pour the vinegar dressing over it. 



MA(;AKONi.-Break Into pieces 2 inches long enough 

 macaroni to fill a pint bowl ; boll In ^]^ pints of 

 salted water half-an-hour ; then add a cupful of 

 milk and a small piece of butter, and l>oil 1.5 minutes 

 more. Place It In a dish. Half fill the dish, and 

 scatter over cheese cut fine, add remainder of maca- 

 roni, and upon the top shavings of cheese and a few 

 bits of butter. Brown in quick oven. 



Wine Sauce.— 1 cupful of butler, IK cupfuls of 

 sugar, 1 cupful of wine, 1 egg, (yolk only.) Beat 

 thoroughly and cook over boiling water. 



Scolloped Potatoes.— Slice raw potatoes, then 

 place them in layers in a baking -dish, seasoning each 

 layer with salt, pepper, bits of butter, and a dust of 

 flour, until the dish is nearly full. Fill the dish with 

 milk. Bake 1 hour, until the potatoes are creamy. 



Rice Ckoquettes.— 1 cupful of rice, boiled in 1 

 quart of water, K' teaspoonful of salt. When done 

 a'd 1 tablespoonful of butter and the yolks of 2 

 eggs. Let It cool, roll into tails and fry. 



Baked Eggs. — Break eggs on a buttered dish, 

 keeping each one whole ; put a little salt, pepper 

 and butter on each one, and bake in a moderately 

 hot oven until the whites are set ; serve on same 

 plate hot from the oven. 



CoKN BuEAD.— 1 cupful of corn meal, 1 cupful of 

 flour, 1 cupful of milk, li eggs, 1 tablespoonful of 

 sugar, '1 tablespoonsful of melted butter, y teaspoon- 

 fuls of baking powder. 



Cakkot Pudding— K pound flour, 6 ounces suet 

 chopped fine, y. pound currants, 3 tablespoonfuls 

 sugar, -i ounces candied peel, ]4 pound carrots well 

 boiled and rubbed through a sieve. Mix the other 

 ingredients thoroughly, then add the carrots. Boil 

 4 hours. 



Tapioca Pudding.— I'l; pints new milk, teacupful 

 tapioca, o tablespoonfuls sugar, to be mixed together 

 and boiled 5 minutes, then pour it into a basin ; when 

 cold add 4 eggs well beaten; flavor. Put the mix- 

 ture into a well buttered mould, and steam it 4 hours. 

 It is excelleui when cold with fruit. 



Suet Pudding.— Cupful of suet, cupful molasses' 

 teaspoonful of soda, cupful of dried cherries, \i tea 

 spoonful of salt, 1% cupfuls of sweet milk, flour for 

 a thick batter. Steam .3 hours. 



HucKLEBERRV PuDDiNG.— Cupful of Chopped 

 suet, cupful of molasses, cupful of milk, 3% cupfuls 

 flour, 1 quart of berries, teaspoonful soda. Steam 1 

 hour, and serve. 



Bkeakfast Rolls.— One pint of new milk, 2 

 teaspoonfuls of sugar, 1 tablespoonful uf lard, % 

 cupful of yeast, a little salt. .Mix quite stiffly at 

 night, and in the morning roll out, using no more 

 flour than is necessary for the bread board ; cut with 

 a cake cutter, rub one half with melted butter ; fold 

 over. Let them rise, and bake for breakfast. 



