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Show ! FARM AND GARDEN. , SEASONABLE SUGGESTIONS TOR ALL. Tile Brabant Journal oi theagricul-lurnl theagricul-lurnl Hociplv rpcrnmpmls very highly a a mash for horses made of three parts, by weight, of bra, lour of oats and iiiiriymjc lo forty-einlil of flix-i'f'd. BoiliDtr wator ia firt pourwi npo'i Vv .ma rtud fl ix-Beed in a pml, Ine hnm tiddi .1 utiil the vrssL'l covered with a woolen cluth and allowed four or five hours to cool. The horses take it eagerly. Tht) ditlerence hetwien a tree or -Imib well set in the ground and one imperfectly Het id vry great. In tlie ono ruse, tha treHvill become vigorous unci tnrivo ao aa to aflord gratifiuatiou ind proiit to the owner: iu the other, it will die epeedily, or live out a lethic exiatrnce, proving a source oi annoyance an-noyance and disappointment to ad who are compelled to look upon it from day to duy. The Gardener's Chronicle related an instance of one who planted apph'f, lienre and cherries upon heavy d.iy trenching it down to an iron btrd pan. The trees made no growth, McherJB grew upon them, aDd they --emed about to die, when the orchard ua thoroughly drained. In six months tbe lichens began to dis Appear. The succeeding year a large growth was made, and tho orchard became vigorous all because of the warming of the soil incident to Ike drainage. Stocks of bees that have become troug can be divided in July if honey I is abundant. Take a frame of brood, honey and pollen from eight or ten different hives, puttiog empty frame in their places, and put them into new bive, remove a Btrong colony to a new pli.ee and set the bive in its -lead. This should be done in the middle of the day, when - inosto' the bcea are out iu the fields. The sooDer eoionies become strong and are divided divi-ded the better. As a good method for improving the aroma of butter an exchange recommends one in use in mau parts of Switzerland noted for the.r milk and butter, the milk, as eooo as it is drawn, and while yet warm, is filtered through a eprig i)f washed fir tips, the .-tern ol which : is insertf-d loose and upright in the i hole of tbe funnel. The milk deposit? ! uny hair, eains, clots or gelatiuoiir aliminesa it may contain on ihe clem I spicular leaves. It has imparted lu lit a moat agreeable odor, aud doex iiol readily turn sour. A fresh sprig should be used each time. i A. proof of tbe statement of tbe effect of food upon tbe flesh of ewiui ib shown in the results achieved by a careful experimenter who led two i-ucking pigs takeu from a sow at l-v. weeks old, tbe ono on skim milk with Gran and oatmeal, and the other on rich kitchen w&dh of unlimited quantity. The piga were kitlul ou trie same day, when just (our uioulbp old; the one fed on toe wash weighed iorty-three pound?, and the one on akim milk a little over forty pound The tu e At ot the former appeared very tine to the eye, but when roasted was coarse and greasy to too palate, while the other, though very ft, wa-extremcly wa-extremcly delicate, both in flesh and flavor. FEUIT CURDEN. Aside from tbe insects that attack ord mary orchard trees, some pecu.im ones are found here. Currant auii gooseberries are attacked by the currant worm. Use white hellebore lor these. Large caterpillars ol several kinds, and beetles will he found on grape vines, but rarely so numerous that band picking will noi keep them in check. A 6lug like caterpillar, green, bIow, and slimy, Olten disfigures pear and oherry leaves. Dusting with Blaoked lime aud asbee will soon rid tbe i.rees of it. Currants and Goosebkkbies. Much pruning in fall may be avuided by removing shoots which push now wbeie sterna are not needed; they are easily pulled out. Generally the bushes are too full of wood and lenve for tbe most abundant fruit. In some market both these fruita bring a better price when picked green-indeed, green-indeed, gooseberries are rarely gold otherwise. By heavy mulching, the truit of the currant may be kept on onditioD for table use. For jlly, currants should be gathered bb soon aa fairly colored. Raspberries. The wood or caues that fruit this year will die the next, and the green shoots that are now growing, will bear next year's fruit. If more of these new ahooiB Mian are wanted spring up, select three or four of tbe best to each stool and treat the others like weeds. When the shoots lor next year reach three, or at most four feet, stop them by pinch ing ofi the end. The "cap" varieties do not sucker, at a distance from the plant, up from the base. Keep tbe new shoots shortened to make a neat buab two and a bait or three feet high. TbuB treated they will need no stake. We prefer to cut out the old canes as soon as picking is over., Blackberries have the same manner of growth as raspberries, and shoots muBt be treated for the Dext year'B fruit. When they reach fiv or six feet, nip out the top which will aauBe them to brauob. Moat of them are great wanderers, and all that come up where not wanted should be j pulled up or cut oil. oTKAjKBiutj ina treatment of the plants alter fruiting will depend upon theplan of cultivation. In any cane, the inuich should be removed, the noil between the rows forked over,' and the weeds that have come up between the plants pulled up. Where the planta are kept in hills or tingle, rows, the runners are cut ofi. In the alternate plau, the runners are allow ed to take root in the spaces between . the rows, and the old plants removed, 1 later in the season, after the new ouea are well established. New beds may De set from plants stuck in pots, as scoo as they are well rooted. CURING CHEESE AND IMPROVING THE PRODUCT. A very interesting . address wa madfi siwhilu aon hv Mr V A ithi ' ard before the Vermont Dairymen's Association on the philosopny of curing and improving cheese. The more important points in it may be gleamed from this Bummary: (1) That but little advance can be made in the quality of our btt fancy cheese without any especial care in curing. (2) That the proper temperature for curing cheefie to get the best result in quality baa beu determined by experiment to be from seventy to seventy' tivedegrees Fahrenheit. Fahren-heit. (3) That the temperature above named must be uniform, iuH that uneven temper ttmeq, by j ternately checking and unduly in-creasing in-creasing fermentation.cause bitterness auu umu uujoi,' tuunuiv Utllll 111 CUCese. (4) That moisture is an important element in oheese; that it should be properly distributed through the solids and so assimilated as to form one homo geneous maBi, mallow and ptantic, giving the cheese the appear ance ot great richness, (o) That at leasi from thirty to thiriy-threo per centum ot moisture should be retained in curing cheese; that as we decrease the percentage of moisture from this point, the percentage of butter muet be increased to obtain nieii.vnees of t'xtnre. thftt the ciif.e.e h n.tt im proved in taste by Uih f-uMitutum, 1 which is ofton ft serious loss. (6) That by proper temperature and attention in retaining a right propor-1 tlou of moistiTre, tho cheese is not only ol beKnr flavor and quality, but a saving in weiylit of from three to four per centum ia made to the producer over the ordinary methods of curing. (7) That by the use of i refrigerator rooms a oheese may be kept at any desirable point of flavor, and th'ic by holding when the markets are dull or the waiher u isui:ble for shipping, tie intervening space of time ruav be bndged over by the ftictoriea without detriment to the llivoror quality of the cheese. (8) Ihal with our pre'nt knowledge of cheese making, a certain amount of Utin the milk is needed to make a good p.ilaUbld c.ieese, Hence excessive ex-cessive skimming, or a reduction of hit in milk below one and a half or two per centum is not to be recom-o recom-o ended where the pki mined milk is to be made intoeheeae, uoieae other fat be subatitu'ed to supply the deficiency. de-ficiency. TIMELY HINTS EOR BEEKEEPEBB. Ill all cases it is well to keep hoxee or supplies ol some kind on hives during dur-ing warm weather. Many colonies ar cramped 'or room in which to otore honey, and hang idly about the hive, when if they had room sufficient they would be bjsily filling it. Boxea jh mi iit ha tDiinhuH r-r.it linnnllv n,nrl removed as soon as full, an empty one being put in its place. While we have in some seasons, and with some hives, succeeded in having honey s'ored freely in aide boxPB, we think beginners will do hr-st with hives in which the main supply room is above the brood chamber. Bees instinctively instinc-tively store their honey above tbe place where their brood is. All who have ever cut a "bee tree" have noticed that in the top of the cavity the choicest honey is always found. There are two reasons we think, why they should do this: First, it is fiu instinct with them to place it Ha ftr from the entrance as poneible, to recure it from their enemies the wnana. Vfillnw inflrpln. Ptr- npfrmrilv. when it ia stored above the cluster of bees the heat from the colony ascends among it, and keeps the comb warmer and free from frost in cold weather, while during summer tbe beat as it ascends aids comb building. Mr3. Tapper in ike-Keepers' Magazine. |