Show INDOORS AND OUT The Farm Orchard Garden and Household HINTS AND NOTES FOR ALL Fall Ploulnc Winter Kye Pot too DJJllnz3111klnJ TnbeiIce Cream Etc Etc Allowing poultry the run of the orchard will aid materially In peeping down injurious insects The use of milk in bread gives a richer hue to the surface hi baking and keeps the bread mo longer Honey should never be kept in a cool damp atmosphere or in a cellar unless it is scalded up for it will gathef moisture moist-ure and sour Make the porridge over night and mold It in caps wet with cold water In the morning turn them out and eat with sugar and cream or with cream onlyWestern Western sheep men are gradually comir g to the conclusion that it is better bet-ter to keep their stock in small flocks They are fencing their ranches in many sections into small tracts and will raise sheep in pasture rather than in herds Experiments made at the Ohio State Station seem to indicate that better crops can ue ootamea by sowing rom three to five pecks of wheat per acre than by heavier or lighter feeding Ot course every farmer understands that the richer the soil the less the seed is required re-quired A good covering for grain stacks should not be overlooked as loss I is inevitable in-evitable even with the best made clacks i Some cue recommends a covering of boards extending fashi I clapboard n down to the bulge on the sides Handled with care the boards may be made to do service for several years Very excessive effort in a short space of time as in running or jumping a rope etc has repeatedly caused instant death by appoplexy of the lungs the exercise sending the blood there faster than it can be forwarded to tbe heart and faster than it can be purified by tbe most infrequent breathing on such occasions oc-casions One who has given it a thorough trial reports that hen lice will not trouble fowls where sassafras pole are ii ed for perches Of course the droppings should be removed frequently especially especial-ly during warm weather Leaves and boughs of sassafras scattered around the henhouse will help destroy or at least scatter vermin Every year increases the acreage of fall plowing because every year farmers farm-ers receive evidence of the value of IL In the first place the condilou for plowing in the fall are all favoraole The horses are at their best the roil is in good condition the weather is pleasant pleas-ant the crops are harvested or ont of tne way and there is ample time for doing do-ing the work leisurely and well It has grown into a farm proverb that fr quent tillage is manure This means tbat the earth isagreat absorbent and if thrown up and exposed to the air it will gather in the fertilizing element which the atmosphere carries Fall plowing viewed from any standpoint pays as farmers will see after it has been thoroughly thor-oughly testedEr Who hasnt been plagued to death with the striped bug which plays such mischief with squash and cucumber vines An Orange County farmer tells I how he subdues them Get a bucket till it half full of water go into the cow pasture and stir into it a liberal quantity quan-tity of fresh cow dung then with an old broom or whisk of some sort spatter spat-ter this ocr tbe plants Dont be afraid of applying too much llepcat the application ap-plication at > ery shower or two or three times during the infancy of the plant Last year I was ab nt from noiue everal days on official buiness On in v return I went to look at my nunlhf and melons and found them literally swarming with sriped bugs Another day nnd every plant would have been destroyed I hurriedly mixed and applied tbe medicine and in live minutes not a bug remained on them Even plant recovered from the terrible bugging it had received and I raised a tine crop Potatoes should be dug as soon as tbe tops have fairly ripened and died down They make bat Itttlo growth after that and What they do make is at the ex pen + e of their eating quality If the I cellar is dark and cool they may be stored for winter use and will keep in much better condition there than re uiuuing cndug in tbe ground If the cellar K unfit 10 keep them in during the fall months they may be kept in a pit In the ground taking care that the pit is so located as to be cool and that no water can enter into it either from above or from springs below If the potatoes arc not put into barrels before pitting the sides of tbe pit should be lined WIth straw and in either case it should be ventilated by a pipe or an air passage in which is a bundle of straw It is needless to say that the potatoes should be dry and free from any adhering soil before putting the pit and that any which have signs of decay should be carefully kept oat Boston Cultitator Formerly my way of milking bas been liknTriRnr do now to squeeze the teats thereby forcing the milk out This was a torment to the cows and besides it required re-quired considerable muscular exertion to milk six to eight cows You have all undoubtedly read of the milking tube but not enough to be satisfied with ia merits Now I will give you a simple experimental method which I think will induce our endorsement of the milking tube Take four small quills one and onehalf inches in length have them the right sire or at any rate not too large to go in the teat scorch the small end so as not to gut or scratch tbe teat Do noj try this on a wild or easily frightened fright-ened cow until you have learned how to use them 1 do all my milking with tubes and cows that stand quiet and docile for the tube resist milking by the old barbarous method If you do I not wish to go to the expense ot milk I iog tubes the quills will answer the purpose riearlv as well When done mnking rinse them with clear cold water = lie Wellinformed veterinarians advise the dehorning of cattle in the earlier stage of We when calves are but a few I weeks of age At that period of life the rudiments of horns appear like small I buttons loosely attached to the kin and not yet firmly seated as a part of the bony structure Before tne horn becomes be-comes firmly attached to the bead it is a comparatively easy matter to effect Its removal with a simple instrument and at little inconvenience to the calf Dr G Stuart n well known veterinarian of Cleveland who practiced in Scotland before coming to this country has effectually I ef-fectually prevented the formation of horns on cattle by this method both abroad and here Mr Hope who has a farm of 21000 acres In Mexico said He is engaged in breeding horns off of cattle When a calf is three or four months old the horn is cut off even with the hair and then the wound is seared over the blood washed off with lime water and the calf is feeding again in a few minutes If you wait a little longer the horn becomes hollow and there is more danger in cutting it off His cattle can be hitched together like mules MrT l B CurtisNew York described de-scribed what he thought is thIS better way As soon as the horn appears like a button take a chisel and pry It out The milk of n cow always partakes of the food it comes from that is to say weak food will always make weak milk and rich food will make rich milk In these respects a cow Is somewhat of a machine She masticates digests assimilates as-similates and returns the food given to her in milk and this milk is according to the food Mr Fuller hit upon the idea of making Mary Anne of St Lamberts 11 converting machine to chaugu richfood into ricn milt and he demonstrated that there may be wonderful won-derful skill practiced in feeding cow for butter onf it strikes the reader anymore any-more forcibly there is science in it This skill oiwciencc consists in giving the cow alt ohewill consume of foods so mixed or combined that even nart of the body is nourished to make a vigorous vigor-ous physical condition and at the same time furnish the material for rich milk Mr Fuller fed pea meal linseed cake meal wheat bran ground oats fifty quarts per day and also n small quantity quan-tity of roots cabbage and apples Itis hardly to be expected that an ordinary dairyman will feed this maryeloujly large amount for he would find it impossible im-possible for ordinary cows to eat as much and If they did to digest it Mr Fullers cow is a most remarkable animal ani-mal in her power ot digestion and as lmilation of food She was broughtto this high degree gradually and at the beginning of the test was eating 35 imperial im-perial quarts which increased to 62 quarts as soon as the great trial began This cow naturally endowed and skillfully skill-fully trained turned this vast amount of food within the space of seven days into 35 pounds 8Ji ounces of unsalted butter She had been fed ever since her calf was born to produce rich milk and quality not quantity was sought for The case is worthy the study of the plainest dairyman for it teaches the important lesson in plain language tbat we may expect something from something some-thing and we have no right to expect sometnine from nothing This alas too ofteii is tbe basis of dairying Cows are left to shift for themselves being turned into a scanty or runout pasture Ex Every one who keeps cattle or poultry poul-try says the New England farmer should sow at least a latch in winter rj e every fall A few square rods of rye convenient to the poultry house will be a great treat to the fowls during the mild days of winter and early spring when ordinary green feed fs unobtain able It mar be sown as late as the middle mid-dle of October for spring use but if to be fed in fall and winter the earlier it la sown after July the better For cattle rye iJan excellent cror if fed when It b tender but many make the mistake of letting it get its full growth i before beginning be-ginning to cut it Every farmer can nnd a place tor rye after early potatoes or corn or on inverted sod where the grass Is run out If it requires the summer sum-mer months for growing we should value it less but rye grows when the ground would otherwise be unoccupied so that what fodder is made Is nearly all clear gain Few farmers who have once grown a email field of rye for feeding cows early In spring will be without it in future If one overdoes the thing by putting in two or three times as much as can be used when young and tender diaappom ment may result Rye well cured makes very fair hay but the season sea-son for cutting it is not usually remarkable remark-able for its good hay weather So do not get excited over rye for todder hut be sure and put in a little for the cattle and the hens Two bushels of seed D r acre will give a good thick growth bat less is sufficient to be allowed to ripen its seed On hillsides a crop of winter rye is useful to prevent tbe winter rains from washing tne soil away The stubble stub-ble and roots plowed under after the croo is removed also imnrove the lam by tilling it with an abundance of vegetable vege-table matter Fertilizing salts are aiso retained in the soil which otherwise might leach away during the fall and spring We should keep our land occupied occu-pied by soma kind of crop as much of the time as possible Idle acres always present idle capital and idle capital keeps many farmers poor Mr Borer of the Philadelphia Cooking Cook-ing School an acknowledged authority on Ice creams says The best ice cream Is made by first scalding the cream acid dissolving the sugar in t while it is hot When raw cream is frozen the fiavor fug is not so prominent and the cream has a frozen snowy taste and is never perfectly mooth and velvety Fruit and fruit flavorings should be added to the cream after the latter frozen Before Be-fore turning the mixture into the fretr ing can see that the dasher is right aidt + up and the can properly adjusted in the outside wcoden bucket then ulur In the mixture put on the cove fasten the crank and gyre it a turn to see that all is right Found the ice fine in a coarse bag and have the salt ready which should be coarse or rock salt A threequart freezer will require eight pounds of ice and three pints of salt Now put in a layer of ice about three inches deep then a layer of salt one inch deep and continue this to the top of tho can Now turn the crank slowly end steadily until it goes pretty bard If properly packed it will take from twenty to twenty minutes to freeze It is not well to freeze too quickly Water ices require a little more time than Ice creams When frozen re hove the crank wipe tbe lid of the can and take it off being careful not to allow any salt to fall into the can remove the dasher and scrape it oil take a large wooden spatula ormush stick and scrape I the cream from the sides of toecan and beat the work steadily for ten um utes this makes the cream smooth Now put the lid on the can put a cork in the wnole where the dasher was taken out drain ut the water from the tub repack with salt and ice CI > V T the 1 tub with a piece of carpet and stand f I awav lu a coot pI lice lor one or two hours to ripen When the cream u first frozen I you tate each ingredient separately but alter atandmc one or two Pours i they blend and form a pleasant whole J This is called ripening When ready to t serve dip the can quickly in cold waler II and wipe u then turn the cream ont on a dish If you have no freezer an impromptu im-promptu one may be made by using a tin pail with a tightly filling cover for the can and a bucket or cask OT the tab In this case it will have to be stirredyjccasionally freezing with a Wooden spoon or flat stick placing the lid of tile pail after each stirring and giving the pall a rotary motion In the ice Vanillaice cream One quarto cream onebnIf pound of granulated sugar and two tablespoonfuls if vanilla ex tract Scald in a doubt or farina boiler onehalf the cream and when hot add the sugar When cold add the remain tog pint of cream also the two tablespoonfuls table-spoonfuls of vanilla extract and frEeze as above directed Peaches pineapple or apricots mate delicious ice creams Prepare the cream as directed for vanilla va-nilla ice cream with the addition of a little more sugar Leave ont the vanilla va-nilla If peaches or apricots are used pare and mash them and add to the cream when partly frozen If pineapples pine-apples are to be us d one large ripe pineapple pine-apple is sufficient for one quart of cream Prepare the cream as directed for vanilla cream leaving out the vanilla va-nilla and freeze Orate the pineapple and add to it onehalf pound of sugar When the sugar is dissolved stir the grated pineapple and sugar Into the partly frozen cream Many of the watericea are less expensive than tbe ice creams and on a hot day are more grateful and cooling They are less trouble to make but require a little I more time in freezing Frozen fruit too are delicious and may be made I with very little expense if the fruits grow in ones own garden Philadelphia phia creams made without egg are not only more easily prepared but more healthful than tne Neapolitan creams which are frozen custards A water ice which is made without eggs becomes be-comes sherbet by the addition of the whites ot eggs In freezing water Ice or making frozen fruits urn tbe crank very slowly at the beginning for a few moments then rest lor five minutes then slowly for a few moments and ret again and so on until it is pretty hard then turn rapidly until you can turn no longer then lace ont the dasher and proceed as directed for cream Lemtn ice To every quart of water one pound of white sugar whites of two eggs rind and juice of four large juicy lemons grate the rind and squeeze the jnue of the lemons into the sugar 1 and add to the water then stir ia the whites of the eggs slightly beaten pour into freezer tin and freeze as directed Currant water ice One pint boiling water one pint red currant juice one pint of granulated sugar and the juice of one lemon Boll together for five iciiintM the sugar and water When cold add the currant and lemon juice and freeze Orange water ice Ten oranges two lemons one pint sugar one quart of water Cut the nud very thin from the oranges then make like currant water ice Frozen recite are mixed and frozen like water ices but the fruits are cut or mashed and used without straining |