SEED-TIME AUD HAEVESt. 
Trifles. 
ft'V W. S», BOYNTON. 
Trifles;, <ire those things which, of theirt- 
. elves, are oflittle moment. Therefore*, it 
is out natural that men in the rush of busi¬ 
ness and work should sometimes slight 
these comparatively small matters, in their 
vnxiety for the main issue. With many, 
■ his is very apt to become a confirmed 
habit, and they grow into the way of habit¬ 
ually disregarding any little piece of work, 
ihat of itself, is trifling, * and fail to look 
0 * the little wastes that are constantly 
going* on around them in consequence. 
Such is the case on the farm, especially; 
very few farmers are given to considering 
how much these little things amount to 
in the course of a year- Although quite 
insignificant, when considered individual¬ 
ly, these trifles count up amazingly, direct- 
tv and indirectly, in a twelve-month, 
A little mouse-hole in the grain-bin is 
not particularly alarming, and the farmer 
thinks, that, in his hurry, it is hardly 
worth noticing, but before the year has 
closed, several shillings will have crept out 
there. A little leak in the roof is so com¬ 
mon, and, of itself, such a trifling affair 
that it very seldom gets proper attention 
in the way of repairs, yet. the constant 
dropping of water upon the plastering 
below, may cost several dollar’s worth of 
work to be expended in repairs, when a few 
< a mutes of time on the roof would have 
prevented it A little pile of earth or rub¬ 
bish has accumulated around the sills of 
the shed, but as it is such a trifling matter 
it is not noticed until the timber begins to 
rot away and the shed to sag, then it will 
take a few more dollars to put tilings up 
into sightly shape again. Perhaps it is a 
broken hinge on the gate that needs a few 
■minutes labor to mend; but failing to get 
this little attention, the gate is thrown 
around, run against, and racked 
Adiole day's work 
job, thus uselessly 
above mentioned. If not attended to they 
will absorb the profits, or perhaps prevent 
any from accruing. 
Keeping Apples. 
BY SAM LAWRENCE. 
With the apple the first tiling is to get it; 
the next to preserve it. 
There are many ways to obtain apples. 
Some people buy them. Some, raise them. 
Otheis, are more fortunate, such as 
editors and pomological judges, who are 
presented with them. At the present time 
we take delight in raising apples, and so 
have a plentiful supply without either pur¬ 
chasing or having them presented to us. 
Getting fruit of ones own is nice. But the 
method adopted by small boys of getting 
that which belongs to some one else, per¬ 
haps sends the greatest amount of feeling, 
bordering close to felicity, to the boys’ in¬ 
nermost heart, if it does not to his storn- 
ache. In our green-clover days the object 
was to get apples, and they did not spoi 
by being kept. 
Different ways of keeping apples are also 
in use. They may be put up in many 
forms, in all of which they lose more or 
less of their originality. Give me the 
natural form. In Nature’s state only can 
the real genuine aj^ple taste be had. How 
to take care of the apples does not receive 
enough attention on most farms. The fruit 
is put in a heap in the cellar and often re¬ 
ceives no more attention, with* the ex¬ 
ception of banking around the cellar walls 
with manure to keep out the frqst. This 
manure barrier in most cases does more in¬ 
jury than good. Fruit and vegetables give 
off steam, and if this dampness is confined 
it will soon react on that which produces it, 
causing a souring to quickly take place. 
Too much heat is another decay increaser. 
If the effects of heat and dampness can be 
lessened apples will keep longer. To ob¬ 
viate these should be the aim. Put away 
until a 
must be given to the 
adding to the farmer's I therefore in shallow layers as the air will 
burdens. 
Whatever it is, and however trifling it 
may appear, it will surely save mueli after 
loss and vexation to attend to any little 
-matter about the farm, similar to the ones 
| then have a better chance to dry the fruit. 
The soundest and nicest apples should be 
put by themselves, as they will .keep the 
longest. In damp cellars packing in saw¬ 
dust may be beneficial, but I do not find 
