CAA'A hi A .\ IIORTICri/niRlST. 



v.\ 



Keepinjf Cider Sweet. 

 What is the best way of keeping 

 apple cider sweet? Ans. - Make it 

 from ripe, sound apples. It can be kept 

 nearly sweet by filtering it through 

 perfectly pure sand and at once barrel- 

 ing it tight ; l)ut this is practicable 

 only in a larg(! way and cool climate. 

 When freshly made it may b'' 

 put into large boilers and gradually 

 brought to the boiling point and care- 

 fully skimmed, but it must not boil. 

 Then put it into absolutely clean bar- 

 rels, filling to within two inches of the 

 bung, put in a tablespoonful of pure 

 olive oil and bung tightly. It nwiy 

 also be canned or bottled and sealed 

 up, but this must be done when the 

 cider is boiling hot. There are lots of 

 drugs that will keep cider, but they are 

 all more or less injurious to health, and 

 they impart a bad taste to the cidei'. 

 Rural Neir Yorker. 



nflered ten cents a bushel for them de 

 livered to an evaporating and cider- 

 making concern five oi- .six miles away. 

 Instead of selling thein at thatprice,he 

 bought hogs to eat them. I am at this 

 time unable to recall the details of his 

 method, })ut whatever other feed was 

 given them was accurately weighed and 

 measured, and the gross cost at market 

 prices and all otiier expenses, except 

 the labor of feeding the apples, were 

 duly chaiged up against the hogs till 

 they wei-e killed and marketed, wl)en 

 it was found that the apples had netted 

 him 35 cents a bushel. The one case 

 of ill-result was where a large herd of 

 cows were turned into an orchard of 

 several hundred trees and permitted to 

 gorge themselves without restraint. 

 Like any other food, apples should be 

 fed witli much discretion, beginning 

 with small rations and increasing them 

 iiradually. — iV. ]'. Tribune. 



Apples for Animals. 



An acquaintance of my boyhood, 

 then past middle life, who had large 

 orchards upon his farm, reached the 

 conclusion that the production of cidei' 

 and cider brandy was not conducive to 

 the interests of the community, and fed 

 hundreds of bushels of apples to his 

 stock. He raised many fine hor.ses. and 

 it was said that in years of plenty, from 

 grass to grass again, straw and apples 

 were their only food. That class of 

 wise men who always hang about livery 

 stables and hotels to give advice to in- 

 tending purchasers of horses never fail- 

 (id to caution them against his hor.ses, 

 however, assuring them that horses 

 once fattened upon apples would never 

 do well afterward. I do not know what 

 the after elTect may have been, but I 

 know he was always able to get the top 

 prices for any of his apple-fed .stock, 

 whether sheep, cattle or horses. 



A few years ago one of our largest 

 apple-growers had a large lot of culls 

 left over of his nuirket stock. He was 



Flowers at Funerals. 



FuNKR.\L designs are liardly so much 

 in demand as less stiff and formal ar- 

 rangements. Sometimes the casket is 

 draped or garlanded with flowers, or a 

 single extjuisite design is laid against 

 it. Great skill and taste is displayed 

 in the arrangement of the garlands 

 used in this work. Colored flowers 

 are very largely used, except at the 

 funerals of children, where white is 

 preferred. All through the .summer 

 months, daisies have been much u.sed 

 for draping children's cofiins. 



We are told that it is becoming cus 

 tomary to decorate the room in which 

 the cottin is laid previous to interment. 

 It is certainly a very beautiful idea. 

 In.stead of merely draping the mirror, 

 it is entirely covered with flowers ; an 

 a-sthetic form of the old custom still 

 followed in most parts of England, of 

 keeping the mirrors covered so long as 

 there is death in the house. — J/Zx.-* Tn|^- 

 lin in Pop. Gardeniny. 



