Democratic Sentinel, Volume 16, Number 21, Rensselaer, Jasper County, 10 June 1892 — THE FARM AND HOME. [ARTICLE+ILLUSTRATION]

THE FARM AND HOME.

A FEW SUGGESTIONS FOR OUR RURAL READERS. Unsightly Weed Patches Bee Lines Horses that SeU—Box for Foddering Cattle—Future for Small Fruit—Trellis for Grapes, Etc. Song of the Mowing Machine. I rattle among the long green grass. I clatter amid the clover, I wander away through meadows fair— The bluebird’s my fellow rover— I play in and out ’mid apple trees, ’Neath bowers of golden green, O! there never was song so merry to hear As the song of the mowing-machine. When the sun hangs low in the burning sky And the birds are singing of morning, The tall green grasses all tremble with fear As they hear my musical warning. Like conquering host on field of war I march through their ranks of green, O! there never was song so merry to hear As the song of the mowing machine. I rattle among the long green grass, I cluster amid the clover. Lord of the harvest-field am I, The whole broad.country over. In orchard and meadow, on hillside fair. Wherever the grass waves green You’ll hear my melodious rattle-ty-bang, The song of the mowing-machina —M. M. Leavitt, in Lewiston Journal.

Neighbor’s Weed Patches. We know of nothing more aggravating to the tidy farmer than is the sight of a weed patch just over the fence, flourishing and seeding with all impunity upon the neighbor’s field. The one farm may be religiously cleaned of every noxious weed at the cost of much work and ex-* pense, while all the time neighbor Lazybones is raising a fresh supply to perpetuate the process of eradication for the next five years. Strange to say also that the fence between farms seems to be the dirtiest place in the township. Even the lazy man makes at least a show of cleaning the face of his farm, so to speak, but persists in keeping the background unattended to. The well-tilled, productive, attractive farm of the industrious, intelligent farmer is a constant eyesore to his shiftless neighbor, and the latter is far too apt to leave weeds purposely near the boundary line fence, in order that they may lessen the wide difference in the of the fields. We know this may seem a somewhat mean thing to say, but it is true; we could quote cases where spite has induced neighbors to allow weeds to grow unmolested so as to “smut” the fields adjacent. Now what shall the tidy farmer do in the premises? Shall he make a law unto himself, enter upon his neighbor’s land and mow down the weeds? Certainly one is sorely tempted to do this, but the law will not allow. The farmer should try the effect of a kindly call upon his neighbor and moderate persuasion. If this does not lead to the desired results, other means must be adopted, for the farmer must be protected. According to the law of the State of Illinois, it is within the power of corporate towns “to prevent the introduction, growing, or dissemination of Canadian thistles or noxious weeds, and to allow rewards for their destruction, and to raise money therefor.” There is also a law authorizing the appointment in each township of a “Commissioner of Canada Thistles,” whose duty it shall be to cause the eradication of such pests. It will be seen, therefore, that the thrifty farmer can have recourse to law in protecting his farm against the bad effects of his neighbor’s weed patches, and we advise him to use this power whenever necessary.— Farmers’ Review.

The Future for Small Fruit# What is the outlook for profit from strawberries in the future? is a question often asked. During the five or six years previous to 1890 very little money was made in the business. Although the crops averaged small, the acreage was so large that the markets were well supplied at only moderate prices. The causes which ied to this state of things were that from 1880 to 1886 every agricultural and horticultural journal In the country had constantly urged farmers to raise small fruits. Besides this hundreds of nurserymen, in their anxiety to sell plants, had enormously overestimated the profits. This, together with the depressed state of farming in other departments, led to an overproduction and consequently lower prices. A great rea*tion then came and large numbers of growers became discouraged and left the field. The acreage was so reduced that those of us who stuck made large profits in 1890.

From these facts, what may be expected in the future? Simply this, fair prices for a year or so, followed by a few years of overproduction and lower prices. It is a law of natural philosophy that if you move the pendulum very far from 'the perpendicular line on one side, on its return it will reach a point nearly as far from the line on the opposite side. I reason that the large profits of. 1890 and at ’9l, together with the depressed state of farming in otherbranches, will so stimulate production ,%s to very much overdo the business for the next two or three yeaps. The -only profit must be looked for in the4jreetion of cheapened production and improved quality. I would say to those who are about to start in the small fruit business, don’t try to make fruit a catch crop, or fruitgrowing a side issue. In this, as in every other business, the most successful man is the one who, having chosen his business, makes it his life work, and brings to it the greatest thought and the greatest energy he is capable of.—James Burr, in Farm and Home.

Catch ’Em. A good thing invented by a Conlecticut man for destroying flies and mosquitoes in the house would be still more effective out of doors nights in the destruction of millers about the apiary and orchard, little pests which so industriously carry out thei« work of depositing eggs for the production later of myriads of profit eatqrs in orchard, vineyard and hive. The idea is a. very simple one, says Farm and Home. A broad box like a soap or other grocer’s box is partitioned near one end, leaving space enough to set a lamp, which must be a low-standing or hand lamp. A small pane of window glass is set in the partition and the entire large compartment made water tight by the use of putty and paint. When perfectly dry it is nearly filled with

water and a film of kerosene oil poured on this. At dark the lamp is lighted in’its little chamber and the light shines brightly through the window glass, water and oil, luring swarms of night insects to their cer-

tain doom. The lamp out of doors must have a rain-proof roof over It. Air, so it can burn clearly, must not be cut off. Fig. 1 is the compartment for the lamp in the picture; Fig. 2 for the water and oil. Horses That SeU. We often hear it said that there is a place for every good horse at a fair price, hut I find that it is much easier to find a place for some good horses than for others. For instance, if one has a good-sized, nice-looking, sound and safe gentleman’s driver, that can trot in three or three and a half minutes, it is not a hard matter to find a place for him at the price generally asked for that kind, say $250 to $350. Or, if one has a trotter that can go three times in 2:30, and is a sire of race horses, it is not a hard matter to find a custonier for him or her at a good stiff price, say SI,OOO to $2,000, according to age, size, soundness, etc. Rut when one has a horse that can trot about 2:40, and no faster, and is valued at from SSOO to S7OO, it is often quite a hard matter to find a place for him at whatever he ought to brTngt be he never so good a horse individually. When a man buys a horse for speed he wants extreme speed, and nothing slower than 2:30 will do. A 2:40 horse is but little better than a threerninute horse for the road. When a horse is fit and ready for the market anti the owner is ready to sell, then let him sell for what some good customer will give, and then try again on another one. And if the animal acts particularly well and there is quite a stir about him, and you are offered all you ask, don’t get scared and go up so high that no one will buy, but take the offer if it is a fair one. Il you don’t, ten chances to one the horse gets out of fix in some way before you have another offer, and no one will buy at any price. Unless a horse is something extraordinary in some respects it is no use to put a fancy price on him and expect to sell for cash. —A. T. Maxim, in Horse and Stable.

Roe Lines. If bees were not of great value they would not have been provided with the sting. In successful bee-keeping a vigorous strain of bees is a prime necessity and a watchful and thorough spring management is hext in importance. In a recorded experiment with honey in well-corked flasks, that kept in perfect darkness retained it, normal condition, while that exposed to light soon crystallized. Honey-water, from which to make good, sharp vinegar, should, the Beekeepers’ Review says, he strong enough so that an egg floating on it will just show at the top. Let it he remembered, says Julia Allyn, that the more bees there are on farms the greater will be the product of the farms; for the bene distribute pollen and fertilize flowers more thoroughly than they can be fertilized otherwise. There is such a thing as overdoing. Bees do not need continual attention. They often have too much; but at “starting points” here and there during the season a little help or interference enough to turn the tide in the right direction will be advantageous. ,

Marking; Cattle. As soon after a calf is dropped as Convenient or practicable a correct description of particular markings or noticeable features should be recorded in a book kept for the purpose. The name and number of the sire and dam should, says the Indiana Farmer, be recorded together with the date of the calf’s birth, any markings that appear on the body or head, color of tongue and switch (shade of color of hair is not reliable as this changes with growth in some breeds, notable with Jerseys, but the white is permanent), and so long as the animal lives the, markings of white will remain unchanged. This gives a truthful and lasting proof of identity that can under no contingency he changed, unlike the tag which will be torn out of the ear by accident, thus depriving the owner of the means of identity upon which he has placed his and rendering recognition and identification a matter of conjecture. No one who is adapted for the raising and care of live stock and who devotes his time and talents in that direction, with a sincere deSire to succeed, will fail to acquire a faculty of distinguishing the animal of his herd at any stage of growth, no matter how closely they may resemble each other or how difficult the task might appear to a strange eye that looks upon them for tile first time. •

Box for Foddering; Cattle. S. Brokaw, in the Practical Farmer, tells how to make a' box for feeding

hay, stalks, straw, and j chaff tocat>1t le. It Ikeeps the Seattle from Jtra m p i n g It h e stuff Sunder foot, •there by

saving one-third of the fodder, as all is eaten np clean. No hooking each other, as when fodder Is put along fences and in corners. The box is 5 feet square. Posts, 4x5 inches, and 4 feet high; cross-braces, 3x4 inches. Any handy man can make it. Keeping; Qualities ol Butter. There has been a conflict of opinion regarding the comparative keeping qualities of butter made by the extractor process and that by other processes. This matter is pretty thoroughly discussed in Hoard’s Dairyman, in which the Governor scouts the idea of any lack of ordinary keeping qualities. The keeping

qualities of butter depend upon certain conditions which are liable to occur in any manufacture. In the first place, unless the gaseous matter is fairly well removed, there will be likely to occur some fermentation Which will render the butter rancid. Second, the degree of warmth or temperature of the air in which the packages are left may also affect the keeping qualities. Third, the amount and quality of the salt used operates as a condition affecting keeping qualities. Fourth, the amount of moisture left in butter may affect its keeping qualities. In the manufacture of butter, the aim should be to eliminate all the decaying elements, care in salting and in Its subsequent handling, if the best success is to be secured. But it must be remembered that other elements enter into the question of successful butter making. The feed and care of animals, the condition of the stable, care and cleanliness in milking. When the stable is so neglected that the udders of the cows are coated with manure, that in milking is continually dropping into the milk, and no care taken in the other steps pursued, it may be expected there will be produced a kind of butter that will hardly keep, and for which there will be no very active demand. We have seen an article in the market called butter, marbled with the caseous matter, that we should put to no higher purpose than that of making soft soap.

Hints to Housekeepers. Use a weak decoction of tea for cleaning all grained walls, and wipe dry with old underwear. The bureau should be so placed, if possible, that the light for the mirror will come from the side. Clean rattan furniture and straw matting tn salt and water, and do not be niggardly in the quantity of water used. Well dried, clean corn husks mako a very good wholesome bed, the best bed next to wool or hair. But they are altogether too hard for pillows. Common sulphur will kill or drive away thn little flsh-6haped, silvery pests which infest the pantry. Sprinkle the sulphur freely about, and tho place will soon be cleared of the vermin. When the length of soiled Holland shades will warrant, cut off a few inches at the foot and turn from top to bottom. Lace draperies will last longer if changed from one side of the window to the other and from top to bottom, as the heat of the sun makes them tender. A feck or more of lime left in the cellar in an open keg will absorb an immense amount of moisture, which otherwise might form in moisture on the walls. Nothing is more dangerous to the health of the occupants of a house than a moldy cellar.

Trellis for Tender Grapes. The illustration hardly needs explanation; a a are posts set in the

ground with enough above to receive the bolts at bb. The props or braces d d are also bolted to the trellis at cc. In case it is desired to have the trellis stand upright, two mure braoes can be attached at c c. Farm House Fare. Stewed Onions. —Cut onions in slices, add water and boil until tender. Drain and add butter, salt, pepper aud one teacup of sweet cream. Serve.hot. Ckeamed Carrots. Cut small carrots in small pieces, boil in plenty of water until tender, then drain and add butter, salt, pepper and a little sweet cream. Serve hot. Cauliflower Salad.— Boil one head of cauliflower in salted water until tender, pick in pieces and diess with three tablespoons of melted butter, six tablespoons of vinegar, salt and pepper for seasoning. Serve cold. Cream Pie. Take one pint of sweet cream, half a teacup of sugar, two eggs, and nutmeg or lemon for flavoring. Bake with one crust slowly until done. Serve cold. Fish Soup. —Take one pint of cold boiled fish minced fine, one onion also chopped fine, one pint of sweet milk, one pint of sweet cream, one pint of water, half a teacup -of butter, salt and pepper to season. Boil five minutes and serve hot. Broiled Ham.— Cut lean ham in thin slices, pour boiling water-over it and pour off. Repeat this process several times, then broil slowly until well cooked. Place on a hot platter, butter each slice, and lay a tidy block of jelly on each slice, after sprinkling the meat with pepper. Serve hot.

Broiled Liver. —Take the slices of liver out of the water where they have soaked for half an hour, drain and wipe them, dip them in a little melted butter, dredge them lightly with flour and broil them over a clear Are until they are a light brown on both sides. Serve them with two or three crisp rolls of fried bacon laid over each slice. Broiled is very nice served with a little fresh butter and a few drops of lemon juice. Baked Omelet.— Five eggs, onehalf cup of milk, one-quarter cup of fine bread crumbs, one tablespoonful of melted butter, pepper and salt to taste. Soak the crumbs fu the milk ten minutes, or until soft; beat the eggs very light, the whites and yelks separately; stir the soaked crumbs, the milk, the butter and seasoning into the yelks,,and dip the whites in lightly. Pour into a well-greasetj pudding dish and bake In a quick oven.

Fricasseed Tongue.— Boil a calf’s tongue one hour, then cut Into thick slices, roll them in flour seasoned with salt and pepper, and fry them in hot lard about five minutes, then put them in a saucepan with a little chopped onions and parsley, and one cupful of the liquor in which the tongue was boiled; cook slowly half an hour; remove the tongue to a platter, add more of the tongue liquor to the gravy, if desired, thicken it and pour over the meat. Serve garnished with slices of lemon and small pieces of buttered toast.