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nure, an ’ labor. ‘iiE'O'it'.C-.C .5039? +34%? 9+”: ‘wii'wiF'J-Ififi' I ,. “ yogi FARMERS ,. .__._._._._ ‘. H.- \I‘ , a £- ;1; Seasonable and Profitable ’é ‘ ’ Hints for the Busy Tillers . of the Sell. \I' \ \" \l/ \‘I \l’ \ f I t I \II “cram. “I... .._... .r. as. .g. 4,. .45 l s 4 \ . I \ ‘ In ‘ £6”, \ "76?. In e . 6". 3° 1 PROBLEM 0N. DAIRY FARMS. An old question, but ever new, the proper time and place for ma- nure Where. rotation is practiced upon a dairy farm, writes Mr. 1-1". E. Cook. It has been our custom to apply a greater portion directly to corn land first preceding the crop. After following over a. portion of the field; using a. part only of our ma- application to the newly seeded clover for a. few years, I am now quite convinced that more satisfactory terms will come from such use, and the coming fall and Winter will find every acre of clover seeded last spring, covered with a light dressing of stable manure be- fore using it elsewhere. Our soil is a sandy loam varying in degrees from spots quite light to others, while clay is not traceable, yet one ,w0uld not consider sand a quality. The washing after a heavy rain will always show up the true charac- ter of any soil, however deceptive, and is really a. proper time to study it. Lime rock underlies at unequal depths. This description will show a soil demanding constant attention to maintain crop production, a soil however as quick as the proverbial Irish Wit to respond to manure and It is surely ideal clover s‘oil. Then in my judgment that plant should have its every demand re- garded. No treatment is more conâ€" genial than applications of stable manure. A s'Weetening tendency folâ€" lows. The active living bacterioloâ€" gical soil 'content is increased, the weak clover plants are made strong at a critical time. A mulch is a part value of this treatment. Every farmer knows well that a strong, rank growth of clover al- ways means a subsequent crop, Whatever it may be. General or 10â€" cal conditions must therefore fol- low that will produce such rank growth. Whether medium or mam- moth must also be a local or indiviâ€" dual question. With us the mam- moth is best. A. friend always sows medium and has frequently exp‘ostu- lated With me relative to it. Medi- um is no dou'bt better for him. The question often comes back, why not apply at time of seeding? With us it would “kill the goose that laid the golden egg.” Seeding with grain, manure applied directly means an excess growth of straw and! a light yield. The heavy growth will also nearly smother out the young clover plants and the whole job proves a failure. To overcome this tendency to grow straw at the expense of grain, we use dissolved rock when seeding. This seems to bring about a very satisfactory nutritive ratio of plant food. ' A good fair yield of grain and a, splendid catch of clovâ€" or. Added to this, the fall and winâ€" ter top dressing and a failure comes seldom, producing the following year two heavy crops of hay. Or, if desired, the second, as in our own case, furnishes stock food for .August, September and October, as cheaply too, I think, as can be fur- nished with corn. If the weather is warm and dry, hay can be made. In our northern section seldom can we safely depend upon curing second cutting later than September 1. Of course the silo is always. ready to ' receive it, but I prefer corn silage. Cows like it better. Corn is also more easily handled. It Can 'be cut through modern methods of cutting ahead several days. Men do not object to handling the corn. Clovâ€" er will rapidly dry out if one does not follow the mowor, and then it is hard, heavy Work to pitch green clover. It can be cut and partial~ ly cured, . cocked and kept a long time for daily feeding, or if more .convenient, frequent cuttings can be made, hauling direct to the feeding barn. If the field is to be moWed a. second or more times cutting is much preferable to pas-turing on acâ€" count of injury to the crowns of the plant and a great loss by tramping, which loss will more than reimburse for the labor involved in handling. M COLD STORAGE FOR APPLES. For several years Prof. Bane of the New Hampshire Experiment Sta- tion has been working on this subâ€" ject and the results are now being prepared for a bulletin. Briefly they are as follows: On November 20, 1809, a number of barrels of apples were shipped to one of the Boston cold storage houses. Beginning with February two barrels were tak- cn out each month until July and examined. The prices at time of shipment ranged between $1.25 and $2 and on April 1 they brought $3.â€" 50 to $21.25. ’l‘hegrcatest care in handling and placing the fruit immediately into cold storage pays for the extra trouâ€" ble. One must understand that cold storage will simply retard and not prevent entirely the spread of -deâ€" cav. If the fruit 'is in prime keepâ€" ing condition on entering it is likeâ€" lv to come out in proportionately as good condition. ' From an examination of the Dl‘lCCS paid in the‘fall and those paid on April 1 for the past six years, the results show that there has been a surmcient increase to warrant the ex- tra expense of storage in every case and on the average the practice has resulted in good profit, The recommendation of ,Prof. Bane is to pick the fruit relatively early, a trifle earlier than the common cus- tom. Use only the best grade for storage, and pick, grade and ship the same day if possible. The soonâ€" er the fruit is in storage after it is picked and cooled down to an even low temperature, the better it keeps. With a. proper knowledge of the conditions carefully complied with, there seems to be no question but. that the practice of placing apples in cold storage can be recommended. CHOOSING DAIRY COWS . J. 13. Walker, who has had many years’ successful experience as a. dairyman, says that there were some points of a cow to lock at regard- less of her personal appearance. The veins and a small milk well indicatâ€" milk veins Were important. Small .ed poor milkers, while large, tortu- ous veins and a large well indie-ate a good (low of milk. The hide should be thin and mellow, but some good cows have rather a, thick hide. The escutcheon is not of so much importance. Some good cows have poor escutcheons and vice vers-a. She should have a. long, thin tail, and a thin shoulder. She should have a “cowy” head, eyes wide apart, head long and thin with a thin neck. A good fore udder is the sign of a. good cow. Many cows particularly of the Jersey breed, have poor ndders. The udder should not be fleshy. The appearance of it should indicate a good ._s-tream and easy milkers. The latter is im- portant, for hired men will soon dry off hard milkers. He likes a straight back rather than a crooked one, does not lay much stress on the pelvic arch and doesn’t like a sway back. The ribs should be‘well spaced. A 'large, prominent eye is a good sign, and indicates whether she will stand up to her feed. If is also desirable to have her Wedge shaped, but the wedge should start from the right end. The cow should broaden out from the shoulders backward and not from the head. She should also broaden out from the rear forward, and “in this way will have a large, capacious barrel. ' wâ€"I~i W'l-NTERINGâ€" POULTRY. If the house is not comfortable, it is easier and cheaper to make it so than to furnish the extra feed re- quired to keep‘the hens warm. A log house with a little work will make .as comfortable :1. place for the poul- try as any. See that the spaces! be- tween the logs are well chinked up and (laubed, preferably with lime mortar, but stiff clay will do for a few winters. Have the roof tight. A roof thatched with straw is warm and will last out the winter if boards or poles are placed on it to prevent the winds ‘blowing it off. If possible have both door and window in south's'i'de of coop. If the house is of boards, more work will be re- quired to make it warm, and if time is an object, building paper is the best you. can do for inside finish. It can be put on quickly with laths and nails, and is warm. Do not ne- glect to prepare a scratching shed, and have it adjoin the roosting house. â€"â€"~â€"+ ONLY WANTED PART. A certain reverend doctor, who for many reasons must be simply known by the ordinary name of Jones, is generally considered to be a most eloquent preacher, but unfortunately he belongs in some respects to the old-fashioned school and finds it nearly impossible to adapt himself to the prevailing fashion of short discourses. It is a frequent joke, far beyond his own immediate family circle, that after writing a sermon he is obliged to cut it up into a. series of modern discourses. A short time ago he received a note from a well known clerical brother conveying an urgent request that he Would deliver a sermon upon some special church festival that was shortly to be held. The doctor reâ€" plied to the effect that he would come and that he had just, com- plcted a sermon upon the Golden Calf which might be singularly apâ€" propriate for the occasion. The brother clergyman was an old friend and knew Dr. Jones very in- timately, and being thus acquainted both with his peculiarities as well as with his ability to take a. joke he sent the following answer by telegram :â€" Golden Calf A fore-quarter needed. just what is wanted. is all that will be â€"_â€"â€"+â€"â€"-â€"-â€"â€"â€"- PRETTY TO LOOK AT. A military man who has just re- turned from Germany, where he wit- nessed the German army manoeuvres, says that as a. spectacle it was magnificent to see the cavalry charges, but if tried against fully Charged Mausers or Lee-Metfords it would be a case of another “Six Hundred.” But what is more, such charges would stand no chance if the enemy were around with the new rifle that the British War Office is at present having experts examine. It is a rifle that can fire 200 shots a minute, or four times the number of any rival piece of military mechanism. The inventor claims his apparatus is at once simple, reliable and serviceable, and can be easily fitted' to any existing barrelâ€"irrev- spective of weight or length. -9â€" Baltimore holds the world’s record for negro population. It has 80,000 black inhabitants, geesecayoeoéosoeeaosoe-O m is HilME Q ; Recipes for the Kitchen. @ o Hygiene and Other Notes 8 a for the Housekeeper. o 0 ' - . seeosasssaeeeoeaeesaeo ARTISTIC GARNISI-IING. Shape and coloring are the two first considerations Meat, when roasted, should be browned; when boiled, white and clear looking; when fried, it a. clear lemon color. Dry like veal, are improved in by being have meats, flavor larded. The next step is what we‘ call na- tural garnishing, gravies and sauces playing the important part. But these garnishers must not be used if crispness is a. part of the excellence of the dish. The important things these and appearance to be remembered in using 7; will cook in ' garnishing. W THE FALL BERRY. Cranberry SauCeâ€"Put 2 qts ripe cranberries in a granite saucepan, add 2 scant cups hot water. Place on the back of the range where they very slowly for hours. Then stir in 2 lbs light brown a 1sugar (which is superior to granulat- ed sugar for this purpose), let simâ€" mer for 15 minutes, stirring now and then, and if the sauce looks too thick, add a little water.' This sauce should be made the day before it is to be served. ' Cranberry Pattiesâ€"Line patty pans ith pie crust and bake in a. rather well .hot 0 , . . . . let it be the 0.:_en. When baked, lemme fiom en, and when cool, spread a little cranberry sauce in each crust. Over this pour a, few spoons of cust- ard, made as follows : Rub 1‘; lb butâ€" ter to .a, cream with 13‘; cups white coffee sugar; beat the yolks and whites of 2 eggs separately and add to the sugar and butter. Moisten 2 heaping teaspoons cornstarch in a little water and add it to 1 pt rich sweet milk. Stir well and mix all together. Add vanilla. or other flavor to suit the taste. Bake in a garnis-hers are that a. little may be modnc te - - , . used with good effect, but no article cooksz ngegafigtggfiebguiggad should ever have the appearance of Stead of patty pans. if desired swimming in sauce, and that white Mock Cherry Pieâ€"Cut 1 cup raW sauces make white foods whiter and cranberries in halves and rinse out that brown sauces will make brown the Seeds. ones browner. . Vegetables make suitable and conâ€" into 1 venient garnishers. Potatoes boiled fruit or fried can be prepared in a va- Chop 4,» cup seeded raisins rather fine. Stir 1 tablespoon flour cup sugar. Mix with the and pour over 2; cup boiling Water. Let stand for half an hour riety of ways to make them suitable and add 1 teaspoon almond or 1%, for garnishing. Well seasoned spinach vanilla flavoring. Bake with two 13 excellent. and blowned 01110115 are crusts. The above amouift will make often used. Stuffed tomatoes are one large pic, or two‘"‘small ones. suitable to be used with almost any Serve CORL meat dish. Vegetables to be served - Cranberry Cakeâ€"Make a sponge with the meats they gal‘niSh Shoulo cake with 1 cup fine granulated sugâ€" be nicely seasoned before placing on the platter. Vegetable puree makes ar, 4; tablespoons sweet milk, a pinch of salt, 3 eggs, fireaspoon - ’ IS. . ‘ 1 ~ , u an effective garnish, as Will also un vamua, 0,. orange fluvonng powder} cooked vegetables, especially cm" 1 cup sifted flour and 1 level tea- l'ots and turnips- They have a bet‘ srpoon baking powder. Bake in two ter color and more firmness raw. Small carrots make a. W’hef‘ layers and when cold, spread with Ve‘y cranberry sauce and put together. pretty garnish, and the large ones This is me served ) dd- - and turnips may be sliced and then custard 01. :vhipped 3.5031111: mg wmh stamped into fancy shapes, and cut into balls or formed J ellicd Cranberriesâ€"Pick over 1 qt t0 Slmulate ripe cranberries, put into a granite three m 'the fiber of the meat remains. Press the pulp' into a rounded flat cake and broil over a veny hot fire on each side for about five minutes. Season lightly with salt, a. dust- of cayenne, a little butter, and serve very hot. If preferreid, this pulp may be served almost entirely unâ€" cooked, in which case it should be 1seasoned before forming into a cake. Not only invalids, but persons troubled with indigestion, receive benefit from meat thus prepared. Chocolate Cakeâ€"Yolk of 1 egg, é cup milk, 2 heaping tablespoons of grated chocolate. Puit in double boiler and make a custard. Remove, add 1 cup sugar, 2 tablespoons of melted butter, i cup‘ milk, 1 tea- spoon soda, 1 teasvpo n vanilla, 1-} cups flour. Bake in layers. Filling : Take 1 cup sugar with a little wa- ter boiled until it threads, the White of the egg beaten until stifl‘, pouring the hot syrup upon it lgradually .and beating all the while. If too: stifl thin .with a little water or fruit juice. Plain Cup Cakeâ€"Take 2 cups sug- ar, «l cup butter, 1 Clip sweet milk, ‘3 cups flour, 3 eggs, beaten light. Beat butter and sugari together, add the beateneggs, 1‘; teaspoon baking powder. 1 -â€"-â€"-â€"-Â¥â€"- ‘I FAMOUS MEN. Great Actor Who Tried to Avoid Recognition. ‘The late Prince Albert, one of the gentlest and mostlamiable, was also one of the most shy and retir< [ing of men. Sir Theodore Martin, in explaining the' causes of this, says: "It is the shyness of a very delicate nature, that it is not sum it will please, and is without the Iconfidence and the vanity which of« ten go to form characters outward- ly more genial." Charles Mathews, the actor, who entertained crowded houses night 'af~ Iter night, was naturally one of the lshyest of men. He 1 would even make long circuits (lame though he was) along the bye-lanes of Lon~ don to avoid recognition. His wife says of him that he looked "sheep- I‘OEPSI' Pf”? (innit “Sid “2.293(313 saucepan-“COW? With Wiltél‘ and 13011 .ish” and confused if recognized, and ‘V 101 me 1“ e“ 0 0 099 U a 5095 them two or three hours. Mash the that his eyes wouldfall and his CO1. and ,crcamed dishes in shape. The green lettuce berries and rub through a sieve. Now w ith and celery tops. Parsley stands first Igranulated sugar. Put over the fire in pro-eminence for convenience, beauty of leaf and freshrfss. 1t may be used with almost everything in its purely ornamental function, and can aISO be chopped and sprinkled over many of the foods for its flavoring. Parsley should always garnish and be served with any dish that is strongly seasoned with onions, as it takes off the smell and prevents the after-taste of that powerful root. Watercress and lemâ€" ons are good garnishers for broiled or fried meats. The acid of lemon is the best condiment for veal. To serve, they should be cut so the pieces may be taken in the hand and pressed without soiling the fingers. A quarter of a lemon is sumcient to serve With one portion. The lemons may be sliced when wanted only for ornament and before slicing they should be channeled sofas to give the notched edges which make the. slices more ornamental. Hard boiled eggs may be used in a variety of ways. A pretty garnish is the White of an egg cut in oighths lengthwise and the yolk entire. The eggs should be boiled very hard, and if sliced, cut with a thin, sharp knife. Yolks pressed through a col- ander and sprinkled over the food will make a beautiful golden dressi- ing. Gherkins, cucumber and beet. pickles are useful. in point of color effects, and in giving piquancy to many foods. They are used in slices, stamped into fancy shapes with vegetable cutters, or chopped and arranged in lines or in little heaps. Beets may be cut into cubes, strips or diamonds. Gherkins are usually left whole. Capers and olives com- plete the , list of condiment gar- nishes. ' Any of the following may be used for garnishing meats : Parsley, let~ tuce, watercress, celery, chicory, lemons, pickl?s, .capers, olives, crouâ€" tons, liardsboiled eggs, vegetables, puree forms, bacon, sausages, sauces fancy skeWers and paper frills. Salads may be served in tomatoes, carrots or apples. To serve the sal- ad prettily hollow out and peel the fruit or vegetable, and fill with the salad mixture. Salads should alâ€" ways he servedi very cold. They may be served on a bed of watercress or lettuce leaves, or can be attractively garnished with parsley, beets, hard- boiled eggs, lobster coral, lobster claws, carrots, olives, celery, radâ€" islms and mayonnaise. Celery makes an appropriate garnisher for chick- en, celery or other vegetable salads. Radishcs for any plain lettuce, cross and vegetable salads. Olives may be used for garnishing shrimp, salmon, sardine 'and halibut, capers for shrimp, halibut and chicken salads. When mayonnaise is used for garâ€" nishing, be sure it is very thick and still‘. Make a funnel of stiff letter paper, fill With mayonnaise, squeeze the funnel gently over the salad, let- ting the dressing form a clover' lcgf, flower, or any original design sug- gested. Lettuce, cross and sliced toâ€" mato salad should be dressed just before serving. Meat, fish, potato, etc., which have been prepared ‘for salad, may be moistened with French dressing and allowed to stand at least an hour, then add the mayonâ€" naise. just before serving. A va- riety of pretty effects may be proâ€" duced by making different arrange- ments of the numerous combinations and they are quite within the reach of all; and let boil up once. Soak a pack- age of gelatine in 1 pt cold water for one hour. Have the cranberry mixture there it will keep hot; While the gelatine is being dissolved. Strain _the gelatine and Stir it into the hot; cranberry pulp. The juice of an orange and a little grated rind will improve the flavor. Pour into a wet mold, or individual glasses, and serve cold with whipped cream. MIS CELLANEOUS RECIPES. Hot Spice is the name of a deâ€" licious adjunct to gravies, steaks, chops and soups. Take 3 drains each of ginger, black pepper and cinna- mon, 7 cloves, 1 ounce each of mace. cayenne, grated nutmeg and white pepper. Pound these together, mix until well blended, and put in a per- fectly clean, dry bottle for use. Scotch Mealy Dumplingsâ€"Take 2 cups Scotch oatmeal (pin heads), 2 medium sized onions cut small, cup minced meat, or lard or butter rubbed dowu into the oatmeal. Seaâ€" son highly with salt and pepper, add 1 tablespoon cold water. Place in Cloth previously dipped in boiling water, tie up leaving room for swellâ€" ing. Pop into large pan of boiling water and boil well for 2 or 2-5- hours. Digestible Beefsteakâ€"A trained nurse furnished this recipe for preâ€" paring chopped beefsteak, and was found absolutely digestible. Free from fat the meat from 1 1b round or sirloin steak, and cut into pieces- small enough to go into a meat chopper. After a few minutcs of chopping, the fine pulp which rises from the meat during the process is removed and put aside. chop and remove the pulp until only Continue to‘ or would mount if he heard his name garnishcs are parsley. add enough hot water to make 1 qt, even Whispered in puséing along the leaves, Watercress, chicory. lafter which sweeten to taste Istreets. ; ‘ It is related of Garrick that when subpoenaed on Barreti's trial and required to give his evidence, before the courtâ€"though he had been acâ€" customed for thirty years to act with the greatest s~elf:p-ossession in the presence of thousandsâ€"he became so perplexed and confused that he was actually sent from the witness 'box by the judge as a man from Whom no evidence could be obtained. Archbishop Whately, in the early part of his life, was painfully op- pressed by the sense of shyness. When at Oxford his 3 White, rough coat and white hatjobtained for him the nickname of “The White Bean” and his manners, according to his own account of himself, cor- responded With the appellation. He was directed, by Way jof remedy, to copy the example of the bestâ€"man- Inered men he met in seciety; but the l attempt to do this ‘only increased his shyness, and he failed. It is not usual to find Americans Who are really shy, 1but Nathaniel Hawthorne was shy to the extent of morbidity. ‘He has been observed, when a. stranger entered the room where he was, to turn his back for the purpose of avoiding recognition. And yet, when the crust of his shy- ness was broken, no man could be more cordial and genial than Han thorne. ‘ ._.._._-....+.__.‘.~â€"_ . / USE FOR UGLY: WOMEN. When a Chinese girl gets married her attendants are always the oldest and ugliest women to be found in the neighborhood, who are paid to act as foils to her beauty. It is said that some exceptionally ugly old women make their living by act< 'ng as professional attendants ‘ at weddings. ‘ ll} ‘anlnilm ‘ _.._.â€"- _. . VALUABLE "How many gallons of milk do you get a. day '2" “Fifty.” “Gee ! You must have a good ASSISTANCE. pumD‘r’