THE FARM AND HOME.
Preserving Eggs.
The Prairie Farmer says: "The
keeping of eggs being almost wholly a
question of temperature and the ex
clusion of air from them, it follows
that which will do both in the cheap
est and most effectual way will be
best. Hence eggs are kept in very
great numbers by cold storage that
is by providing a steady low tempera
ture not above thirty-five degrees Fahr.
But this is expensive, Whenr how
ever, the temperature can be kept
down to seventy-five degrees and be
low, if eggs are packed in some dry,
clean substance which will exclude j
the atmospheric air, they may be kept j
ifl a comparatively fresh state for j
months. This may be done in the 1
following way: Provide clean, dry
packages not exceeding in capacity the !
quarter or third of a barrel, ana a
sufficiency of common ground land
plaster, such as is used for agricultu
ral purposes. Commence by putting
a layer of plaster two inches deep on
the bottom of the packages, and into
this set the eggs small end doicn,
so each egg will be separate
from every other. "When the
strata of eggs i3 complete add more
plaster, then a second strata of egg
till the package is full. If the work
is done carefully, all the eggs are sound
when packed, and each egg is separate
from every other, and the temperature
not allowed to get above seventy-five
degrees, the result in every case will
be satisfactory."
" The plan of a French chemist for
preserving eggs is as follows : "While
quite fresh they are gently struck
against each other to see if they are
sound;' next they are placed in a
kind of earthen pitcher having a nar
row bottom. When the vessel is full,
a solution of a quarter of an ounce of
quick lime to one quart of water is
poured in. The lime water permeates
the shell till it reaches the first mem
brane, rendering the latter imperviou?.
The pitchers are then placed in a cel
lar, from which all light is excluded,
but a uniform temperature of 44 to 46
degrees Fahrenheit is maintained. In
the course of a few days a pellicle
forms on the surface of the water in
each pitcher (carbonate of lime) and
that must never be broken till the mo
ment for withdrawing the eggs. The
process enables eggs to be kept fresh
for six or eight months, and not more
than five in a thousand prove objec
tionable." Farm and Garden Notes.
A few trees planted in the right
place will soon add much to the value
of the farm, whether it be to use as a
home or to sell for cash.
A sharp hoe properly applied to
weeds in their youth will avoid much
trouble in the future. Advice older
than the obelisk, but yet more sound.
Timothy was introduced into this
country from England by Timothy
Hanson of Maryland, about 160 years
ago. It has for many years been one
of the most popular grasses for hay for
horses.
The New York Times'' agricultural
editor thinks that there is more reason
for a treasury commission to stamp
out hydrophobia than for one to ex
terminate pleuro-pneumonia, of which
no traces exist
A western bee-worker thinks sugar
the best bee feed, as the honey from
such has the advantage of not being
' mixed with pollen, which he believes
causes dysentry among the bees in
winter. Glucose, however, should be
avoided.
Take of saltpetre and common salt
each one tablespoonful, dissolve in a
little hot water and add twelve quarts
of cold water. Apply to your cab
bages in the heat of the day when the
sun snmes. n you apply witn a
sprinkler and do your work thorough
ly, one application will be sufficient.
St. Joseph county, Michigan, now
claims to grow more peppermint than
any other locality in the world. It re
quires a moist, mucky soil, but one
that does not retain stagnant water.
"Where facilities exist for distilling the
oil, it is a very profitable crop on land
not considered fit for grain growing.
There need be no difficulty in plow
ing under the tallest weeds or rye if a
log chain is attached to the plow so as
to .form a loop and draw the tops down
to the ground. Cutting the weeds
before plowing only cumbers the sur
lace with troublesome rubbish, which
is the more difficult to turn under, as
it not held to the ground by the roots,
but is free to be moved along in front
of the plow.
Prof. Sanborn has made some ex
periments in feeding grain to stock at
pasture which indicate that even with,
milch cows the gain does not pay for
the increased expense. There i3 a de
cided difference in the value of pasture
at different times, even in the same
season. Perhaps with rich grass in
June feeding extra may not be profit
able. But early in the season, when
pastures are dried up, we are very con
fident that extra feeding is the better
policy.
Mr. C. N. Hovey tells the Massa
chusetts Ploughman that he would as
soon think of rubbing off the buds of
a tree of any kind, and then expect it
to make a good growth, as that a
potato with its buds broken off would
produce a full crop.
A farmer in Maine finds that he can
easily clean his cucumber and other
seeds from pulp by putting the seeds
pulp and all, just as .they come from
the vegetable, Into a bowl, cup or
other earthenware dish, and settling
them in a cool place for a week or ten
days, when a thick mould will appear
on top and a thin, watery substance
beneath the mould. He then' pours
water into the vessel, stirs up the con
tents, pours off the mould and other
impurities, and find3 the seeds perfect
ly claan and free from pulp. This
method doe3 not injure the germinat
ing properties of the setd
A dairyman who has tried the ex
periment, says that he succeeded in
producing milk free from offensive
odors, by putting his cows in the sta
ble a few hours before milking in the
afternoon, and giving them a feed of
good hay.
Soil of medium rather than extra
fertility is best adapted for nursery
purposes! Rapid growth is not desira
ble, especially that produced on porous
soil rich in vegetable matter. Trees
so grown are not hardy. It is also
important to secure a location where
extremes in temperature do not pre
vail and especially where the nursery
is not liable to very low temperature
in winter.
"While the trees are in full leaf, and
as late in the season as possible, is the
best time to cut timber where dura
bility is desired. The branches should
not be removed for twro or three weeks,
as the evaporation from the foliage
causes the wood to season much more
rapidly. It is the sap in porous woods
that causes decay. Unless it is got
out very soon after cutting, the tim
ber will not last
If one-half the grain fed to hogs in
this country was given to poultry it
would secure a much more profitable
return. A bushel of corn will make
perhaps four to six pounds of pork
but the same amount of grain will
winter a hen, and her eggs and
chickens will be worth three to ten
times as much as the pork. Poultry
is probably the only class of stock
from which profit can be had, feeding
only on boughten food.
It is very important that the soil of
a beanfield be of nearly uniform
quality and fertility. This insures an
even germination of the seed and. a
uniform progress to maturity. There
are comparatively few beanfields
where the crop can be pulled without
having some under and some over-ripe
It is too much extra labor to go over
the field twice, and where the beans
are harvested by machines, as in most
bean-growing localities, the crop must
be all gathered at one operation.
Itecipes.
Qood Pumpliin Pies. Aside from
the crust the quality of pumpkin pie
depends both upon the materials ad
ded and the quality of the pumpkin,
Squashes are quite as good, but our
common field pumpkin makes a very
good article in the following way
Stew and strain the pumpkin, and to
one quart add four well-beaten eggs, a
tablespoonful each of ginger, ground
cinnamon or of all-spice if preferred
with two quarts of milk, and its much
sugar (or molasses) as is relished by
the eaters. Most prefer them quite
sweet. Bake with under crust only
and when ready for the oven grate
nutmeg over the top. I sometimes
partly bake the crust before putting In
the pumpkin. Greasing the crust
with butter also prevents its soaking
so as to be heavy. If eggs are scarce
or dear, half as many may be taken,
using to each quart of milk a tea-
spoonful of corn starch or flour.
Pickled Cabbage. Shave firm heads
of white cabbage, put into a wooden
or earthen vessel, sprinkling through
it a handful of salt for each head of
cabbage, and let it stand over night!
the next day drain off all the brint'
pressing the cabbage, and put it into
earthen jars, with half a cupful of
mustard seed for each head of cabbage;
fill the jar with cold vinegar, cover
them, and keep them in a cool, dark
place. Green tomotoe3 sliced, or large
white onions sliced, may be used with
the shaved cabbage.
Apple Marmalade. Peel seven
pounds of tart apples, and put them
into the preserving kettle with a
pint of cold water ; peel the yellow
rind of four lemons and add to the ap
ples; squeeze the juice of the lemons,
and keep it until the apples are boiled
to a pulp; then add it to them, together
with four pounds of sugar, and boil
the marmalade for half an hour longer,
or until it has the proper consistency.
Put it up in jelly-glasses after it has
cooled a little.
Egg Balls. Boil an egg hard, rub the
yolk through a sieve and mix it with
the yolk of a raw egg, a table-spoonful
of salad oil, a table-spoonful of salt, a
dust of cayenne pepper and enough
flour to make the mixture firm enough
to roll in little balls between the palms
of the hands; throw the egg balls into
salted boiling water, and boil them un
til they float on the surface of the
water; then skim them out and add
them to any dish for which they, are
required.
Preparing the Soil for Urapes.
In this, the foundation for all grape
growing, says an authority, the vine
yardist must also look to the condition
in which he finds the soil Should it
be free of stones, stumps and other
obstructions, the plow and sub-soil
will be all sufficient.
Should your soil be new, perhaps a
piece of wild forest land, have it care
fully grubbed and every tree and
stump taken out by the roots. After
the ground is cleared, take a large
breaking plow, with three yoke of
sturdy oxen, and plow as deep as you
can, say twelve to fourteen inches.
Now follow in the same furrow with
an instrument we call here a sub-soil
stirrer, which is simply a plow-share
of wedge shape, running in the bottom
of a furrow, and a strong coulter run
ning up from it through the beam of
the plow, sharp in frcnt, to cut the
roots; the depth of the furrow is regu
lated by a moveable wheel running in
front, which can be set by a screw.
With two yoke of oxen this will looa
en to the depth of, say twenty inches.
which is sufficient, unless the sub-soil
is very tenacious. In land already
cultivated, where there are no roots
to obstruct, two yoke of oxen, or four
horses attached to the plow, and one
yoke of oxen or a pair of horses or
mules to the sub-soil plow will be suf
ficient In stony soil, the pick
and shovel must take the place of
the plow, as it would be impossible
to work it thoroughly with the latter;
but I think there is no advantage in
the common method of trenching or
inverting the soil, as is now practiced
to a very great extent If we examine
the growth of our native vines, we
will generally find their roots extend
ing along the surface of the soil. It
is unnatural to suppose that the grape,
the most sun-loving of all our plants,
should be buried with its roots several
feet below the service of the soil, far
beyond the reach of sun and air.
Therefore, if you can afford it, work
the soil deep and thoroughly; it will
be labor well invested; it is the best
preventive against drought and also
the best drainage in wet weather; but
have it in its natural position not in
verted, and do not plant too deep.
Should the soil be very poor, it may be
enriched by manure, ashCo, bone-dust,
etc; but it will seldom' be found
necessary, as most of our soil i3 rich
enough, and it is not advisable to
stimulate the growth too much, as it
will be rank and unhealthy, and in
jurious to the quality and flavor of the
fruit
Wet spots may be drained by gutters
filled with loose stones, or tiles, and
vhen covered with earth. Surface
draining can be done by running a
small ditch or furrow every sixth or
eighth row, parallel with the hillside
and leading into a main ditch at the
end or middle of the vineyard. Steep
hillsides should be terraced or bench
ed, but as this is very expensive they
should be avoided. Westem-RuraU
QAM
Health andHappiness
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