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** C/ifBi TINE, THE OftAPE, THE WINE MM-- Wmvf. fcy T>r. .Tokn K. lore, read tl the BxfaiVitit n of the Da«MtM Count* (Kr.» Frull ' ">r ' Vs^etfOil* (irnwrrV AflftorMiion, Oct. 23, J ' ' - A history of these three has com© down U from remote mgeh through Bilite • ftoty, through fairy tale ana table, through mythologic lore and modern gnrose and verse--a history iu which there "Is intertwined much of good and much «>f ill to human kind. Volumes might be tmtten on the subject of either, and yet the half would remain untold. £ It has been the good fortune of the ? -- writer to seek, in a limited way, aa inti- %jp. tnate acquaintance with all three--to gnake a study of their habits--a pursuit froth instructive and fascinating. From the time the first tender bud I " 'jbeeps forth, with seeming hesitation, from the ground, and the vine pursues Its graceful way, until it protects with * Its sheltering leaves its clusters of lovely fruit, a wealth of purple or amber, of green or gold, it is an object of interest. There is a query the consideration of which may become of interest to us, of great importance perhaps, as Americans and as Tenuesseans. "Shall the culture Of the grape become to us a source of gain as well as interest?" It is entirely pertinent when we remember that the phylloxera is ravaging the vine^lad hills Of France, of Italy and of Spain, and that terrace after terrace is giving way before . flie attacks of this minute but hitherto Invincible foe. .So far as the fruit itself fe concerned as an object of gain, we an­ swer, comparatively, "No." But if the form of the query be changed--" May we hope to produce wines capable of competing successfully with those of for­ eign growth?" we answer, "We think we . may." Why it has not been done here­ tofore is part of an unsolved problem, in a bottle of the right kind of wine there , " is more of temperance than there is in a whole river of waiter. One they will' learn to like, the other they will not touch. A good wine, for general use, jTs one which partakes of the nature of a good claret, an acid wine, wliich affords a gen­ tle stimulance without any diagreeable after effects. With us the majority of persons call such a wine "sour," but it is missnamed, for its acidity is due to the natural acid of the fruit, and not to any acetous formation. Many of the domes­ tic wines made in this section are, strict­ ly speaking, either vinegar or cordial, •either of which contain an untold his­ tory of headaches to come. It is a won­ der then that we hear, frequently re­ peated, the remak, "I do not like native •wines?" - * • * * * * * The remarks which follow on the sub- ject'of wine-making are drawn from our own experience, whicfli has necessarily teen limited. They apply to the region off Kentucky and Tennessee, and are •offered as an introduction to the advanced efforts of others. * * . * * * * * In wine-making there are many points wliifli, although apparently trivial in themselves, may exert considerable influ­ ence upon the product. We cannot afford to neglect a single detail, it mat­ ters not how unimportant it may seem. In the first place, we must get every­ thing ready before the grapes are ripe. The wine "press and its attachments ahould be placed in good order. We have never seen a press which, constructed on * small scale, seemed entirely worthy of commendation. The kind needed is one which will do the work rapidly and well, and in which the grapes must come in •oontact with metallic surfaces as little as ^possible. Then, again, the pickingboxes should be looked after. Those wa have answer the purpose very weH. They are closely .jointed boxes, about forty inches long, iifteen deep, and fifteen wide at the top, •doping down to twelve at the bottom. These can be loaded into a light wagon and admit of economy of space in pack­ ing.- In planting a wneyard the space between every seveijm and eighth rows should be left wide enough to admit the passage of a wagon. These pick-fag boxes should be well soaked before iisla, to prevent loss of juice in the seams caused by dryness. Then the casks and barrels should be overhauled thoroughly. If new, or those which have contained liquors, they ahould be filled with water three times, twice with boiling and once with colclj Which should remain in them for twenty- ty-four hours without change each time. ' fi the casks are old they should be care- folly examined. If they have been at­ tacked by worms they should be thrown aside. If they have a sour or musty amell they should be treated with lime and water and after they have become aweet should be fumigated with burning sulphur. Those that smell like vinegar ahould be discarded. Too much atten­ tion cannot be given this point. A sin­ gle worm hole or a sour or musty smell may cause the loss of the entire pack­ age. * * • * We will now suppose everything to be in order and readiness, and that we have a good crop of growing fruit. It should be allowed to grow as ripe as possible. The riper the grapes, the better the pro­ duct. In this climate we are compelled tb contend against difficulties, many of "which are not met with further North. Consequently we cannot always allow our fruit to become thoroughly ripe; bat we must do the best we can. In gathering, there is a little imple­ ment which may aid us materially. It is a grape-gathering shears, wliich cuts and holds the branch at the same time, there­ by allowing one hand to sometimes do the work of two. Some persons think it advisable to pick all the berries off the stems before pressing. If this be done, the product may be a little better, but •ery little. It is a tedious and time-con- suming operation, and will scarcely pay lor the trouble. In gathering, many berries will natu­ rally become crushed, in which case they will immediately begin to ferment, which will have tlie effect of disengaging some of the coloring matter from the skins. Consequently, if wine of a light color is desired, they should be crushed and pressed out immediately. But if an arti­ cle of a red color and greater astriii%ency M wanted, they should be crushed and fermented on the husks twenty-four hours before pressing. In all cases it matters not what kind of wine we wish to make, after the grapes v J*0 gatheieti we should proceed at one<? to test the strength of the must, to esti- ;**• ®?ate the amount of saccharine prin- #iples contained therein. For if this be v. Slot done at once, before fermentation . #eta in, the must will begin to lose its * aweetness, in which case a true estimate t^ J4?aunot be formed. The W of KWeet- pess is, of coiirsc, only apparent, but it Undergoes a change of form which pre­ sents & successful test. Therefore, it is ,) ^fceoessury that we should make our test ~ It» the beginning. This we do by means the aid of a little instrument called ':^'<|acc]uuromcter, which is made of glass or i «itver. As its name implies, it is used the purpose of ascertaining the Jjjjjnumnt of saccharine matter contained «Qnwriain liquid. We now select out a *||jepr«s^tative amount of the gathered -- ijjes, Bulliaient to afford half a gallon juice, and then prooeed to measure # the strength of that, so that we may use that estimate as a basis for all. At this stage we meet with a serious olvstacle. If all grapes contained an invariable quantity, and at the same time the proper amount for making good wine, there would be no obstacle, but unfortunately the contrary is true, the quantity present is extremely valuable and readily in flu enced by rain and season. We liava known grapes to absorb 5 per cent, o- moisture in one night succeeding a heavy rain, consequently when tested next morning the must was found to be 5 per cent, weaker than it was the afternoon before. But that is not the worst. The strength of must which might afford an* excellent wine one season might afford an excellent vinegar the next. There­ fore, no specific statement as to the proper strength can be made. For ex­ ample, take the Concord; One year the must of that variety may make an excel­ lent wine when made to measure eighty-five degrees according to the scale of the saccharometer. But the next year it may be necessary to bring it up to ninety-five degrees to make an article equally as good. In fact, an ex­ ercise of judgment is required, and it must proceed from the requisite amount of experience. We have just made use of the expression "Bring it up to ninety- five degrees." By that was meant that a certain amount of sugar had to be added to make it register at that point. The must of some varieties--Norton's Vir­ ginia, Delaware, and Clinton, for exam­ ple--is generally sweet enough without the addition of sugar; but scone other varieties, like the Concord, require the addition always. It must generally stand, naturaily, from fifty-five degrees to seventy-five degrees, according to the season and ripeness of the grapes. Con­ sequently there must be added front a quarter of a pound to a pound of sugar, to every gallon; and as a rule it should measure niaety degrees after such addi­ tion. As we mentioned before, if we arc making jvine of a light color, as soon as our estimate of any particular lot is made the whole of that lot should be pressed out immediately. They should be crushed, put iuto the press and a slight pressure only applied. That which comes off first is generally lightest in color an<7 sweetest and should be kept separate ii possible. Afterwards a strong pressure should be applied, making the pomace a? dry as possible. So soon as the must i>- pressed out the proper amount of sugar, according to the estimate previously formed, is to be added and thoroughly dissolved. A good way to do this is t< have some casks made, of a capacity of two barrels, containing one head only. Then any must placed therein may bt made to dissolve the sugar readily. When this or some similar process is not followed, then the sugar must be poured into the bunghole, is dissolved with dif ficulty through so small an aperture oonsequently may remain undissolves for a long time, in which case the quality of the product would suffer. Some per sons advocate the use of glucose, a man­ ufactured article of grape sugar, whiel if well made, is identical with the natum] sugar of the grape. It has been our ex perience, however, that pure granulatei sugar is, everything considered, the bos' to use. There is no economy in the u^* of the cheaper grades of the'cane sugar and they are liable to affect the flavor c, the wine. The sugar having been dissolved, the must should be conveyed at once to the fermenting rooms, and emptied into the casks. The size of the casks used is n matter of much importance. The larger they are, the better. In other words 500 gallons of wine fermented and afterward? contained in one cask, will be better thai, if ten barrels holding fifty gallons each had been used. The temperature of the fermenting room Should be as near 70 degrees a* possible. We have tried several arrangements ol the fermenting casks. Any arrangement which allows the escape of gas and ex­ cludes the air will answer. The follow­ ing plan works very well: A closely-fit­ ting bung into which is inserted one end of a rubber or glass tube, the other end being immersed in a vessel of water which should be closely watched and kept full. The casks should be near In­ filled with the must--not too full, for th"< violent fermentation in the beginning might cause too great a loss from ovm" flow. To within three inches of the toy: is about the tiling. If tin1 casks hnv< been arranged properly nothing remains to be done, until after fermentation has ceased except to see that the connection of the bung hole apparatus are good. When the fermentation is entirely over and the wine has become entirely quiet and clear, and the impurities have settled the clear portion should be racked oil': that, is, drawn off into other casks. Nothing then remains to be done except to keep a constant watch over each cask to see that it is full and properly stopped. There are no wines which will not de­ teriorate if the casks are left open or ore not full,- and acid wine will soon turn to vinegar if such be the case. Our object now is to exclude the air as much as pos­ sible. Whenever a cask is not full and there is none of the same kind to fill tip with, it should be emptied into smaller packages at once, or bottled. In bottlinp there is no economy in the use of any except the best bottles and corks In al l operations connected therewith, use none except glass utensels (pitchers, funnels, etc.,) and have the bottles entirely ek-aii. The cellar is a most important faetoi in the treatment of wines. If possible, it should be deep, dry and cool, and free from-foreign odors. With us wine-making is an industry which is yet in its infancy. Almost any foreigner who has engaged in the manu­ facture of wine in his fatherland imagines that he can make it here with the same success. But he soon discovers that our grape belongs to a different familv and that he most enlarge the circle of his acquaintances, for the treatment is en­ tirely different from the time the vine is planted until the wine is made. There­ fore is our road to success the more dif­ ficult to travel, since we cannot follow the beaten paths of the Old World, and are compelled to cut one for ourselves, a path through canebrakes and briers of doubts, misapprehensions, mistakes and failures. * * » * • * » But "what kind of wine do we want?" "What kind will prove the most profita­ ble ?" may be asked. We want an acid wine which can take the place of a good claret; a wine of light body and light color, for light colored wines are pre­ ferred. So long as the majority of our people, and a large majority it is too, prefer a sort of cordial, full of headaches, just so long will the wine industries fail to thrive; but if wa will educate their tastes up to the standard of healthful wines, theu will it prosper and intemper­ ance bo on the wane. The French like our Norton's Virgiuia wines because they resemble good Burgundies, but we do not want Rurguudies? we want health­ ful table wines like Claret. We think the Concord the grape best adapted to the production of wines of this class. The ives' Sejltt^g is very good in some sections, bu$pn. strong flavoi^is not gen* erally liked. The Norton's Virginia has the merit of being always certain, and has the merit, also, of requiring no addi­ tional sugar; still it makes a wine too strong in l>ody for general use. The Catawba, the Iona, and Diana make ex­ cellent wines, but the crop of them is very uncertain. Therefore, we consider that, everything considered, the Concord is likely to prove most profitable of them all, here with us. * * • » * • • A few cardinal points: 1. Make notes, for future reference, of all the operations iu the vineyard and wine-room. ' 2. Get everything ready'before the. grapes are ripe. 3. Let them become as ripe as cir­ cumstances will admit. 4 Ascertain, as near as possible, the quantity of saccharine matter contained in the must, and estimate the amount re­ quired to make a good wine. 6. Endeavor to make a wine light in color and light in body. 6. Use none except good casks, the larger the better. 7. Keep all the casks and packages fall. & Have the must and wine come into oontact with metallic surfaoes as little as possible. 9. Endeavor to have a dry, oool cellar free from odors. 10. After wine packages have been emptied, wash and sulphur at once. HUMORS OF THE DAT. FARM NOTES. WELL'drilled--the oil region. BOARD of Education--the blackboard. FLORISTS stand in cowslip-pery places. How much did Alphabet with Omega? How to save time--let your watch run down. * A sorit mash--getting hit in the eye with a pickle. THEY make type now with a coat on-- that is tunic type. A SUBURBAN Paris dealer announced that he sold donkeys like his father. A'SICK child may L>e able to stave off castor-oil, but it cau't always parry-goric. A SEWING machine agent has no music in himself when he condemns a Singer. ONE characteristic about the fair ones is, they prefer to embrace clean sir faces. THE most charming bridal veils are of illusions. -- Exchange. Delusion, we should say. IF you would be wealthy get upon a mule. You would soon find out that you are better oft*. OF course smoking is worse than chew­ ing, for the old adage says: "Of two evils, 'chews' the least." THE dearest, the nearest thing to hu­ manity is its kin. Same with t'other pear; the nearest thiug is its skin. A NEVADA editor began a leader on "Ice Cream," with the remark: "This delicious bivalve is now on sale at the new saloop." A CLERGYMAN being asked why he wore unmated gloves, replied, "I don't w ish my right hand to know what my ieft hand doeth." THERE is such a thing in this world as the milk of human kindness, but the downright mean folks are eternally skim­ ming the cream from it. THE New Orleans Picayune says that a retired tragedian is an ex-acting man. Should he retire to the stage, a re-action may be expected to take place. "I DECLARE!" exclaimed a slovenly writer, ' 'I wish I could find a pen that would just suit me." And instantly came a chorus, "Try a pig pen." THE French lady who said to her maid, "Nine o'clock! I must begin to undress for the ball," understood the true inward­ ness of modem fashionable life. "OH, dear!" exchaimed Penniman, "I wish I could excel in something! I do believe if I should kill a man, it wouldn't be anything but murder in the second degree." A BOSTON believer in Bob Ingersoll says: "If a man smites you on one cheek turn to him the other and whack him over the head with whatever comes handy." A POOR cornet got his skull fractured, and was told by the doctor that his brain was visible. He repled--' 'Write and tell my father, for he always swore I had none." A KENTUCKY girl died with the heart disease a few hours after her marriage, i'his proves that young ladies shouldn't uiarrv until after they had given their hearts away. FIDGETY lady--"But what am I to do? 1 can't ride with my back to the engine." insolent youth--"Better speak to the conductor; he'll turn the train around to oblige you."--Funny Folks. SAID a crnfty husband to his business partner: "I have promised my wife an immense surprise for her bithday." "More extravagance?" "I shall give her nothing; it will be an immense surprise." "CLOTHE me in dreams," says Miss Fannie Drise< >11 in a recent poem. If you mean the kiud of dreams a person lias ait . r eating miiVee pie and omelette, you'd be frightfully dressed, Fannie.--lioxton Pout. "WHY, Franluc," exclaimed a mother at the boarding-house, "I never knew you to ask for a second piece of pie at home." "I knew 'twant no use," said Frank, as he proceeded with his pie eat­ ing- , WHEN a man agrees to deliver a letter to his friend's sweetheart, and forgets it and leaves it in his pocket, where his wife finds it, he may just as well save him­ self the trouble of telling her the facts. They won't be believed. "I GUESS dad wishes we'd all die and go to heaven," said a miser's son to his maternal parent, • 'Why so ?" she asked, upon recovering from her astonishment. "Oh, 'cause heaven is such a cheap place to live in." AT a hotel table a child attracted con­ siderable attention by saying repeatediv, "I waut a cake." "You have had live or six already," replied the mother. "Them's not the ones I want. I want a fresh one." A KUT.TUCKY girl says that when she dies she desires to have tobacco plauted over her grave, that the weed, nourished by her body, may be chewed by her be­ reaved lover.--Exchange. Poor girl! who can she expect to back 'er in this queer conceit? French Beggars. Mendicancy is forbidden in Paris and the neighboring villages. But uiider various pretenses it seems to be move prevalent than it has* been known for a long time. Some of the persons who beg in Paris have known better days, and are dainty in their language. A gentleman said to au outstretched palm: " I have not a sou about me." "Sir," exclaimed the worthy mendi­ cant with a sneer, "I have not specified the species of coin." THE Russians are fine drivers, the Hungarians fine riders, the Englishmen fine walkers, the Germans fiue thinkcis, the Frenchmen and Americans line talkers. Flos that have been raise^ UI milk, ! grass, clover, tubers, and roots, till they weigh 150 or 200 pounds, are generally healthy. They are then in good condi­ tion to fatten. PLASTER scattered over the floors of the chicken house is a powerful absorb­ ent, preventing the smell which arises from the droppings. THERE are one hundred and fifty named and described varieties of wheat, and yet one-half the people who grow the grain don't know the difference--such is the lack of training in the natural his­ tory of plants. MILKING.--The best time for this is either before or after feeding. Never milk while the cow is eating. When a cow has once acquired the habit 'of feed­ ing at milking time she will often refuse to let down her milk unless food is be­ fore her. WHEAT IN THE WEST.--The continu­ ous wheat growing in the West, followed I as it is by burning the straw, is certain, sooner or later, to result iu exhaustion of the soil. A crop of Indian corn, when wheat shows signs of flagging, is gener­ ally sufficient to restore the fertility. THE New England Farmer remarks that cider made late in the season and stored in a cold place, will keep sweet because aotive fermentation is prevented. If it is rich and sweet when it comes from the press, and care is exercised iu making it from good, sound apples, it will not become sour if kept in a moder­ ately cool oellar, in a tight cask or in bottles. A NERVOUS, excitable steer as not as profitable to feed as a lymphatic one with a broad, 'deep, chest, for this last is seldom disturbed by anything--he feeds well, sleeps well, and fats well. It is just thirty years since the first Jerseys were brought to this country. They are making a great change in our dairy in­ terests and the good results will become more apparent in the ensuing year. THE CABBAGE WORM.--To save his cab­ bages, and as an experiment, Mr. How­ ard tells the Fruit Record that he mixed four quarts of air-slacked lime, one quart of fine salt, aud a quarter of a pound each of red and black pepper. When the dew was on he applied this mixture by means of a large-sized tin pepper-box to 400 cabbages, that were doubtless as wormy a lot as could be fpund. He gave them but one dose, but it did its w ork so effectually that there has been no further trouble on account of these destructive pests. CORN STUBBLE.--Fields that have been cleared in time should be plowed in read­ iness for early sowing of oats in spring. If roots are to follow the corn the stuble may be plowed at once and sown with rye. Three or four bushels should be sown to the acre. This rye will furnish a heavy crop of green fodder next May or an excellent early pasture in the spring, or may be plowed under «as a green manuring. Iu either case thePex- pense of the seed, which is the only out­ lay, will be many times repaid hi the in­ crease of the following crop. SHEEP IN WINTER.--Sheep need free­ dom of action and variety of food more than any of our domestic animals. In winter they require shelter only against heavy rains and melting snows, as even a cold storm is better than a heated barn, at least for Cotswolds. A rough shed, faciug the south and capable of being closed during the rain and snow storms, is quite sufficient. They should then be kept in small flocks, have spacious yarfls to roam in, and at all times, except dur­ ing the storms, fed in racks out of doors in ordinary weather. Where cold storms are rare, and the ground is free from heavy snow, artificial slfelter is hardly necessary, for Cotswolds at any rate. How TO FEED.--The trouble with most persons who keep horses, no matter whether on a farm for farm work or for driving purposes, is they feed too much hay; and to this can be attributed the general sluggishness ten manifested by the -horses until they have been working a couple of hours, while their wind is also much impaired. Night is the only time when hay should be fed, especially to animals used for quick work; even the slow plow team should have but little hay sit the morning and noou feeds, but give them a generous supply at the even­ ing meal. By doing this your horses will keep in better spirits and condition, and free from any tendency to "pot belly," which horsemen so much dislike to sec. REMEDY FOR BLIGHT.--Josiah Hoopes, Weschester, Pa., a veteran author, fruit grower and experinv>nt»r in the Amiri- < an Garden, says: " No sure remedy can be suggested to prevent the blight in the pear nor the yellows in the peach, but the following are not injurious and are certainly beneficial: Wash the bodies of the trees as well as the larger brandies with ordinary thin whitewash or soap­ suds. Top-dress the soil beneath with weak lime, good rich compost, un­ bleached wood ashes, &-e., any refuse decaying vegetable matter, in fact, that will furnish food for your trees. A slight dressing of salt used sparingly also an­ swers an excellent purpose, and some cul­ tivators recommend ground bones and others iron filings. A heavy mulching with muck is beneficial to all young trees. USES FOR SALT.--A writer in the Ru­ ral X<w Yorker says that the salt ques­ tion is always on the oarpet-, aud while it is very certain that salt, is not a manure it is equally, certain that its application, is a decided l>enefit. The retardation and often complete ruin of crops by in­ sect depredation is well known, but it is not at all appreciated to its full extent. Salt can act but in three ways benefi- eially. It attracts moisture and hence is useful in dry seasons; it drives away in­ sects, and therefore, is useful iu all seas­ ons, and when .thoroughly dissolved by heavy rains it acts by assisting inert or insoluble material to become fit for plant food. The first mode is a slight gain, not enough, though, to pay for the salt; the second is very valuable, paying for the salt aud the trouble of application from ten to one hundred times over, ac­ cording to the prevalence and destmct- , ivencss of the insects; the third mode is i of but little value because iusolubles are i generally prwf against its feeble action. ! If we sum up the gain from the three • modes of action we perceive such a very i decided gain that one fair trial is suffi­ cient to convince the most sceptical. The : only danger is an excess, but as five I bushels per acre can do no harm the \ danger is not likely ever to be alarming, as few farmers can afford to waste salt' anvwhem Land-Owning in England. At j resent land is a luxury. To its po-'.s-' sion certain social advantages are attached. A vast amount of the land in Jvij;l:ind belongs to no one iu existence. Bv the will of some one who is dead, it is the property of some one who is not bovn. Tlie 1: e ta l'ant, whether he cares for country ife, whether he has the means to keep p in establishment, and whether ho is overburdened with settle­ ments and mortgages, is compelled to own a large hou-e, with a large garden and large pleasure gn unds attached to it As in many instai ce ( he is indiffer­ ent to his heir, and in still more frequent cases has to save to provide a portion | for his daughters and younger sous, he ' lays out nothing on the estate, and is unable, by the tenure under which he occupies it, to give such long leases as would induce occupants to turn it to the b wt use. Habit, moreover, had often led the owner to impose numerous re­ strictive clauses in the leases that he does grant, which cripple the energies of the tenant, and keep him under the tutelage of exploded fallacies. An occupier who wishes to buy land lias, therefore, to pay for it more than it is worth, and, beside this, he lias to ex­ pend a comparatively enormous sum among lawyers for acquiring it. The result of all this is that land has accumu­ lated to a scandalous extent in the hands of^ some families, that in others it* is a curse to the possessor, that the occupier is not his own master, and that it is al­ most impossible for any yeoman, wishing 11 becoihe possessor of *a small farm, to purchase one, unless he be ready to pay a fancy value for it.--London Truth. HOUSEKEEPERS HELPS. WAFFLES.--One pint milk, one pound flour, four eggs, one cupful yeast, quar­ ter pound butter. Let them rise three or four hours before baking. CUCUMBER CATSUP.-rrTliree full-grown green cucumbers, peeled and grated; one onion, chopped fine; one teaspoonful of ground black pepper, one tablespoonful of salt and a pint of vinegar. Bottle and seal cold without cooking. PUFF PUDDING--Four eggs, yolks and whites beaten separately. To the yolks add three cups of sweet milk, a table- spoonful of melted butter and three cups of sifted flour. Stir in the whites the last thing. Bake in buttered cups--I use 10 teacups. Eat hot, with sauce. BREAD GRIDDLE-CAKES. --Take a small bowl of bi'ead and soak it over night in milk. In the morning take one quart of milk, three eggs and a bit of salt, beaten up together with half cupful flour and one and a-half teaspoonfuls baking pow­ der. It wants to be a thick and a very light batter, and then it is delicious. LEMON PUDDING.--Grate the rind of two lemons, mix with the yolks of four eggs, one pint of fine brea^ crumbs, one quart of milk, half cup of sugar, pinch of salt; bake twenty miuutes; beat to a froth the whites of four eggs, juice of two lemons, .half cup of sugar; spread over top of pudding and bake five min­ utes. TURKISH PILAF.--To one gill of -rice add three gills of broth and some salt; let it boil gently until the ricc has absorbed all the broth, theu brown about a quarter of a pint of butter in a saucepan, pour it over the rice, cover up and leave it stand before the tire for a few minutes, ft takes about an hour to cook, must never be stirred, and when dished up must only be touched lightly with a fork. If properly done, each grain of rice should be soft and perfectry whole. A h.ttle tomato may be added, if liked. - BOT-FSTEAIC CAKE.--One and one-half cup of sugar, one cup of butter, one cup of sweet milk, three eggs, two teaspoon- fills of cream-of-tartar, one teaspoonful of soda, three and one-fourth cups of Hour. Divide equally. To one-half add one-half cup of chopped raisins, cinna­ mon an<l cloves to taste. This makes -four round tins. Put together in alter­ nate layers of dark and light, with jelly between each layer, or an icing made of the whites of two eggs beaten to a stiff troth, and mixed with four tablespoon­ ful s of powdered sugar. Put this be­ tween the layers while they are hot. BUTTERMILK BREAD.--Two quarts of buttermilk, come to n boil, poured over two quarts of flour, stirring it rapidly, or it. will be lumpy; then add cold water until it is thin enough (it should be as thin as it could be stirred); if it is not cool enough for the yeast lay this time, set the pail in which it is in the water pail, stirring it all the while, which soon cools it. Then stir in the yeast, which is ulready soaked, and empty it all in the bread pan, where the flour is already warmed, with a hole in the middle. Theu cover it tight, and set it where it will keep warm nil !light. A Good Card for the Country Where He Lived. A village merchant from up the coun­ try had concluded his purchases, and was ready to go, when he suddenly remem­ bered something, and said : " I want your help to bring out an idea. I've got tired of advertising after the old fashion, and I want to strike something new." " Did you ever try the dodge of giving away a oliromo to customers?" " Yes. Played that out two years ago. Folks don't take to chromos as they did." " Have you offered a silk apron to the lady making the heaviest purchase at one time ? " "I have. And I hod to give it to an old woman who purchased an old bed- tick and half a pound of tea." " How would it do to give away, say ten half-pound packages of tea during the day?" "I tried that dodge, aud those who didn't get the tea wouldn't trade with me again. I've givey away oysters, sar­ dines, butter, rolling-pins, washboards, and almost everything else, and now I must have something new. I keep all kinds of goods and want all kinds of customers." Two members of the film and the gray-headed old book-keeper went into committee of the whole with the mer­ chant, but he resisted every suggestion. The " convention " was in despair, when the customer suddenly slapped his leg, smiled all over, and broke out with : "I've got it--biggest draw yet! I want a pair of the finest kid shoes in this city--about No. 3's. I'll take 'em home and advertise to give 'em to the first lady customer who can wear 'cm. The catch will be to keep back the size." " You won't have 'em on your hands long." " Won't I? Say, I've lived in over forty years, and I'll bet a silk hat sigainst a codfish that we haven't got a female above 12 years old who doesn't have to tie a towd around her head to get her feet into No. 5's. You ought to come up there and see the trucks in the sand after a smart shower. When I throw out my dodge and they come in after the shoes, they'll turn whiter than ghosts at the first look, and everv blessed soul of 'em will be glad to take a 3-cent cake of soap and keep still about it."-- Wall Street News. * The Successful Farmer. An ancient philosopher remarked thst " he who expected to succeed as a far­ mer should unite activity to reflection, to experience and to all necessary know­ ledge," and there is much of truth in <bi« statement. The experience of the past and the present go to prove that in none of the occupations of life, is a more varied aud extensive knowledge required than in that of agriculture. To be a thorough farmer and to be able to manage the business of fanning in the best manner, an acquaintance with most of the natural and chemical sciences is not only desira­ ble, but indispensable. We are aware that there are many successful farmers who do not possess this scientific know­ ledge, farmers who have learned the art of tilling the soil from experience and from what has been taught them by their fathers, but this knowledge is not scien­ tific and exact, and in their daily and yearly routine of business, questions are continually presenting themselves which they cannot solve. Some farmers are so vaiu as to think they have learned all there is to lie known of their business, and sneer at scientific or as they eall it in derision, "book farming," but it is afact, nevertheless, that no man can achive complete success in agriculture unless he possesses a knowledge of the science as well as the art. The farmer lives in a grand laboratory, and should be able to influence or con­ trol many of the operations that are con­ stantly going on around him; and to ac­ complish this he must have a knowledge of the processes required. Insects, plants and animals are continually around and before him, and the habits of one, the structure and qualities of another, and the physiology of the third, should be understood by liim? in order ou the one hand to avoid damage, and on the other to secure profit. He must have not only an inclination to the profession, but he must be strongly attached to it, and if he has been brought up to the observa­ tion and practice of farming, he will be quite sure to succeed, provided the basis of necessary knowledge has been laid broad and deep; without the latter lie may get a living and lay by something, but the highest results cannot be reached; Farming, for a long period, was re­ garded as an occupation fit only for those who could do nothing else, and the odium which, during the feudel ages, rested upon ths English serf, and which still attaches to the ignorant boor of Rus­ sia, is not entirely gone out of the minds of many when they think of the cultiva­ tion of the soil. But times have greatly changed and farming as well as farmers have changed with them. The most honorable, the most useful and the most independent of men, is the well-informed farmer who cultivates his own soil, and enjoys the blessiugs that health, com­ petence and intelligence are sure to be­ stow. It is to this higher plane of farm life that we would invite intelligent young farmers; do not be content to fol­ low in the ruts of your ancestors who were noble men and true, but whose op­ portunities for obtaining a knowledge of their profession were confined to the traditions of their fathers, largely a con­ fused mass of superstition aud error, and their own limited experience. The al- manic was tlieir vade mecutn, and the place of the moon in the zodiac must be ascertained to be favorable before any farm labor of importance could be under­ taken. But we have advanced beyond that and the "signs" are for the "most part disregarded by the fanner in the performance of his work; other import­ ant advances have been made, but we are still far from that degree of perfec­ tion in our business which it should be the ambition of every intelligent far­ mer to obtain. Effect ol Fright on the Hair. The <T(c:r!tr d<s Hopifaux gave an aeeourit lately of a singular caso of com- ;>!; to alopecia. A girl, aged 17, who had dways enjoyed health had one day a fjrrow rscapc from being crushed by a i'oor giving way beneath her. She was very mucn frightened, and the same night t>egau to complain of licadache and e .ills. The next looming phe felt rest­ less, and had itching of the scalp. During the few following nays she steadily im­ proved, with the exception of the itching. One day, in combing her baity she no­ ticed that it emtio out le. large quantities. Three d;iys later she was perfectly bald, ilnr general health was good, lint her bead continued bald, aud was still so when scon two years later by the repor­ ter. The Gnlf Stream. At a meeting of the Society of Austrian Civil Engineers, Mr Carf Englehardt gave an interesting account of the natural supply of heat on the continent of Eu­ rope. He showed that certain European countries are favored over other parts of the world by the natural influences of the upper Etesian winds, the desert of Sahara and particularly the Gulf stream. When the Sahara was still a sea, the cli­ mate of Southern Europe and Northern Africa was many degrees colder than at present. Many thousand years ago, be­ fore the Isthmuswof Panama had been raised above the level of the sea, the Gulf stream flowed between North and South America. That was the glacial period in Northern Europe. Scandinavia and Finland were covered with ice; moose and ueindeer abounded in Italy and Spain, and the south of Europe was in­ habited by a race similar to the Lapland­ ers. The Vosges and the Black forest were covered by glaciers. Through the rising of the Central American isthmus, the Gulf stream was turned eastward aud Europe emerged from the ice period. In how comparatively short a time the climate of a country can change is proved by Greenland, which was discovered 892 years ago, and owes its name to the ver­ dant valleys and blooming meadows which greeted the eye of the first settlers. Even 450 years ago Greenland had ovei 200 towns and villages, and was a bish­ op's s«e. Through the elongation of the coral reefs of Florida, the Gnlf stream has turned more toward the west coast of Europe, and Labrador and Greenland have now the climate of the Arctic circle. The mean temperature of the most south­ ern point of Greenland, is the same as that of Norway, GOO miles further north­ ward. The deflection of the Gulf stream will probably increase, as the Florida banks advance to finally join the Bahama, and Tortugas islands, and the influence of the Gulf stream will at last be lost to North-western Europe, a considerable lowering of temperature, and a general reaction in the. march of civilization on the Eastern continent. Some thousands of years will, however, elapse before this can be accomplished. Oar Waking Dreams. How much is our wakeful life inter­ woven with dreams! How largely we live in the lights and shadows of the im­ agination ! Man anticipates his morrows! His to-doys are mantled in the memories of his yesterdays, and though he moves and acts his to-day, these yesterday memories and the schcmes and projects of the morrow furnish the pictures that please or depress--the light in which he lives: and so, absorbe d in the contem­ plation of these, he is lost to the present. Life is not breath: it is thought. Our thoughts are our years. Activity is age. He lives longest who thinks most. Thought is the meter that measures our moments. And much of waking thought is but waking dream. Indeed our tran­ sit through this sphere may be but a dream--a long dream with its lights and shadows, its fcys, its sorrows, its hopes its disappointments, its pains, its pleas­ ures, which at last ends in the sleep that knows no waking. And then we sleep indeed, but dream no more forever.-- Seymour (Ind.) Times. THE NOW Zealanders are destroying their forests in a manner so reckless tha* there is a fear not only of a scarcity ol timber, but that the climate will soon be changed for the worse. FAME. ' ' ' '-- . . - I . w tm K. Obm I knew • poor old poet, Ajpd with work and want udoaxp, Ana the boon that most he longad ta~ Answered not his Hfe-long pMpWS. Sfcmishinf?, he bore his burddD Bravely, a» the poet can; Hungry for nonio approbation From hia eel fish fellow-man. By-and-by he died. When caring Nothing more for love or fame, Men began to wreathe a laurel Bound the poor o3d poet's And they buiit a tomb of uafUl HIB last reoting-p^ace ftlxn-e-- Shutting out the rain and i And the flowers poets JOT*. Yesterday, aa I wait going Siowly down a crowded ntreet, More than once 1 heard *ome chlklra A aweet verse of his repeat. 44 When I tee the man who wrote tt," One looked up to me and aaicn 441 shall tell him that I love him." ( " Ah," I answered, " he is dead!" Passing by the dead's still city, Saw I where a people's pride Beared a pile of dreary marble O'er thf hc:art that s urved and died. 44 Ah," I thought, " the poof oid poet. If the children's words are known, Counts them aa the sweetest tribute. Asked for bread, men gave a stone!•" SKIOCTON, Wis. PITH AND P0I5T. SAID he, "Let us be one," And she was won. * CAN a man intoxicated by music be said to be air-tight ? WHAT an irascible father says: "As the twig is bent, the boy is inclined to shoot out at the door." JOSH BILLINGS ; "Natur luvs phun ; if she doesn't she never would ha>ve • made a inunky." LAK^E mouths are now fashionable amongmomen. They are worn open, pf course, as heretofore. "A KISS," said young Charles, "is a noun, we allow; but tell me, my dear, is it proper or common ? " Lovely Marv blushed deep and exclaimed, " Why, I vow, I think that a kiss,is both proper and common." A DAHKY who was stopping to wash his hands in a ditch didn't notice the pe­ culiar actions of a goat just behind ; so when he scrambled out of the water, and was asked how it happened, he answered: "Idunno 'xactly, but 'peared as if de shore kinder h'isted and frowd me." "WE don't want all this, we don't want it," said a solicitor, to a voluble old lady in the witness box ; "it is ir­ relevant." But the witness paid no heed, and talked on, finishing with, " There, you've got it, whether you want it or not; and it isn't irreverent, either !" A MEMBER of the North Carolina Leg­ islature, dining at a Raleigh hotel, saw a pod of red pepper on a dish near at hand. He thought it was a new kind of lruit and took a bite. The tears « streamed down his cheeks as he put the pod down, saying: "Dash you, lay there and cool." " FATHER," said the elder heir, " is it proper to say 'we is rich,' or 'we am rich ?' " The old man worked carefully down into the hollow of his boot under the instep, remaining a long time - in thoughtful meditation, and then slowly replied: "Well, I should say it would come nigher to the truth to say we hain't rich." "THRASHING by steam," murmured a fond mother, as she glanced at an arti­ cle in an agricultural paper. "What git-ups they do have nowadays. If I had had one of tliose steam thrashers for my four boys, my arms wouldn't have been as rheumaticky as they are to-day," and she dreamily thought of the past as it might have been. A FASHIONABLE Galveston young man thinks he is great as an elocutionist. His strong card is reading the ghost scene in Sliakspeare. After hearing liim recite, an elderly gentleman was asked what lie thought of him. " Well," said the old gentleman, "I think he ought to Jiave given up the ghost long ago."--GWvexton News. A RECEIPT for making soup : Take a pail of water and wash it clean, then boil it till it is brown on both sides ; . pour in one bean ; when the bean begins to worry prepare to simmer. If soup won't simmer it's toe rieh ; pour in more water ; dry the water with a towel be­ fore you put it in ; the dryer the water the sooner it browns. Serve hot. RECOKDKR--" What excuse have you for climbing over into this gentleman's garden and trespassing on his proper­ ty?" Prisoner--"The best excuse in the world, Judge. I went over by mis­ take." " How so?" " Well, you see, I thought those oranges in his garden were sweet oranges, but after I had tried 'em I found they were the bitter kind, so you see I went over by mistake."-- Galveston News. A SAD-LOOKING man went into a Bur- * lington drug-store. "Can you give me," he asked, "something that will drive from my mind the thoughts of sorrow and bitter recollections ? ' And the druggist nodded and put him up' a little dose of quinine, wormwood and rhubarb, epsom salts and a dash of cas­ tor-oil, and gave it to him ; and for six months the man couldn't think of any­ thing in the world except new schemes lor getting the taste out of his mouth.-- Burdette. ® FOR broken panes the glazier comes. For inward paiuc the doctor; But none can the expertne«8 show Of the bilulous coucoctor. " Is THERE a letter here in a scented envelope for my wife?" he asked the Postmaster, while the green fire from his eyes made the office look liko a leafy forest. " Yes, sir," auswered the Post­ master, as he handed it out. The jeal­ ous man tore it open at once, when, lo and behold! it was the ooilliner's bill for $100. The end. A JERSEY, like a coat of moil, The shapely form iuciiHes, And to a dainty waist can't fail To add developed gracoti: To draw it on requires a knack Quite e*ny to attuin. But what a businefs 'tis, good lack, ' To get it off again! A Minnesota Story. One awful cold night--colder than two of the coldest nights consolidated--a hunter named Hosking built an extra big fire in his log cabin to keep warm, an he kept a-piling on the wood until the 6hanty was all ablaze, and when a few persons livin' round there saw the light, an' run to his assistance, they saw Hosking a-settin' in the midst of the flames a-shiverin' and a-rubbiu' of his hands as though he couldn't get warm; and when the shanty was all burned to ashes they found him in the ruins a-sct- ting on a big hickory log, frozen to death. --Minnesota's Eli Perkins, Misjudged. It is well known that elephants fre­ quently kill their keepers, or the mahouts who ill-use them. Why not? The ^ elephant drivers are a drnuken set of men, and sometimes, white drunk/ will treat their charge unmercifully, and tlie ele­ phant itself is an animal which bears grudges--the result being that nearly all elephant keepers are sooner or later killed. It is a simple case of cause and effect. \