The Conservative. (M'connelsville, Ohio) 1866-1871, 1868-10-01
Aarifnltnfnl.
Farm, GARDEN AND HOUSEHOLD,

LARGE HOPS Having been raised among
the hop fields of Central New York, it has
been our luck to sec many thousands of
acres of the vine, growing and matured,
and for many years in succession; but nev-
or did we see in that home of hop culture
such hops as we saw the other day upon
the farm Of A. G. Darwin, Esq, near shis
city. Hearing a neighbor speak OF them
we went unsolicited to look ut them, and
were well paid for the trouble. Never did
we see vines so loaded from the tips al
most down to the ground, as those were,
nor cones of such extraordinary length and
size. We should think they would average
an inch and o half in length-two inches
and two and n half being very common,
with here and there q specimen three inch
es long.
A part of Mr.. Darwin's field was trained
ON poles and q part on stakes and strings,
the latter being the portion we saw-the
poles having been all picked. Mr.. Darwin
informs us that with no better gound and
the same cultivation, those on strings yield
nearly twice hs much ~ those ION long
poles. This seems to demonstrate the
practicability il notthe superiority of train
ing on strings. Tho cause Of greater pro-
ductiveneBs when tninedon strings, should
II prove TO be a general fact, will be an in
ltIthlllk hullttl ~ AAIuAAes hhAs GbA va =
method ste put a stake Mt every hill seven
or eight feet high and stretch strings from
the top of one 10 another, and part off the
vine at the top ofthe stake to meet on the
strings in the middle. This saves one half
Of the poles, and If the crop Is doubled by
this means, It must prove a vast improve
ment in hop growing. The ground of this
field is naturally rich. but though il has
been cultivated for a number Of years, IT
has never been manured.- Wisconsin
Farmer.
.CHUEStNa MuK.-A subscriber desires
us to describe the process of churning milk,
the chun used for the purpose, advantages
of churning milk in yield and quality ofpro-
duct, etc. English writer's OF dairying
unite in giving their testimony in favor Of
chuining the entire milk rather han the
cream that rises upon IL. The amount of
butter is said to average five per cent more
by the former than by the latter method:
and it is said that the butter 80 made is not
only sweeter and Of better flavor when it is
churned, but that it will keep much longer
with less liability TO become rancid. II is
perfectly natural 10 suppose that much OF
the flavor of butter comes from the gases
which are absorbed by the milk in foul and
badly ventilated cellars and ~milk-houses,
and that the sooner the butter is separated
from the milk the freer it will be from these
impurities. Few substances are 80 liable
to absorb unpleasant odors ns cream, and,
exposed as it is on the top Of the pan, it is
almost sure to catch and retain any par
ticles of dust or other substances that are
floating in the air.
Besides these advantages, it is claimed
that there is less irregulalty in the time Of
producing butter when milk is chumed.
than when only the cream is used, and that
the time required for the operation is in
favor of the milk. For the successful churn-
ing OF milk, the temperature should be
about ten degrees higher than cream.
There is, of course, more labor required to
ngitate the large body of milk than the
small amount OF cream; hut this additional
labor would appear to be much less than
that required to set the milk, skim the
cream and keep the milk dishes sweet and
clean. The manner of churning is the same
in either ase.-Prairie Ftumer.
"DEAcoN' As APPLIED To CALyEs.-"What
is the origin of the term deacon, applied 10
cnlves2' The inquiry is timely. as prob
ably not half n dozen dAirymen in the coun-
try know where or how this word, now so
generally used in dairy districts, originated.
In the early Days Of cheeso-making in this
country, there lived a good deacon in the
] AbNh VI aNblN WY AllhAhAhltl W. " Astl
who, like many other good men, had n
sharp eye for profit. He intted and killed
many veal calves and sold 10 the mechanics
at the "Corners.' Then, as now at least
among people of New England origin, pub
lie sentiment would not tolerate veal less
than -four weeks old; but the love of gain
with the old deacon was stronger than the
fear Of public opinion, and he did sell, or
was accused OF selling, veal quite too young,
and so the yillagers, by way Of repronch
and ridiculc, called his veal deacon" veal,
and from this the term began 10 be applied
to Young calves, and has spread, and is
used quite generally IN dairy sections.
Young calves are "deacons;' when killed,
they are "deaconed, and calf skins are
deacon skins. ~ Prairie Farmer.
STEwED TOMATOES. To u dozen large
tomatoes mince a good sized onion Tor less
if preferred), and if the flavor Of the onion
is not liked, omit it altogether; a table
] spoonful Of good brown sugar, a teaspoon
full OF pepper, salt 10 taste, Il teacup of
bread crumbs, u large heaped tablespoon
full OF good butter. Put in a covered stew
pan, and cook an hour shake the pan well
and frequently. Beat up the yolks of two
or three eggs, and Just before serving, stir
them rapidly to the tomatoes; let them re-
main a minute, and serve in n small tureen
or covered dish. This is a fine accompani-
ment to all kinds of baked or roast meat.
Tomatoes are best cooked a long while.
They are excellent seasoned and boiled in
a double kettle n long time-for a quart,
two hours. Their own juice will be sufi-
cient fluid.
TO RAISE B~LAcKBRRIEs. A writer in the
Practical Farmer, says: ITO insure good
crops requires close attention; the canes
should be kept thin and well headed back;
and on poor land an occasional dressing of
manure, muck, or fertilizers of some kind,
adds TO the quantity and quality of the
fruit, There ia no likelihoodo of the market
being overstocked with the fruit, as il pays
well TO make it into wine. Three quarts of
blackberries and three pounds OF sugar,
with the addition of a little water, will
make q gallon of wine, highly recommend
ed for its medicinal properties, worth 50
per gallon while new; and its value in
creases with age. All the poorer berries,
those that are too ripe to ship 10 market,
may be properly converted into wine at
home; and only the finest and most perfect
fruit sent 10 market, which will always COM
mand Il fair price"
How 70 MAKE TOMATO FIGs.-Pour boil
ing water over the tomatoes in order TO re-
move the skins; then weigh them and place
them in a stone jar, with as much sugar us
!, you have tomatoes, and let them stand two
| days, then pour of the syrup, and bod and
skim il until no scum rises. Then pour il
over the tomatoes, and let them stand two
| days AZ before; then boil and skim again.
r After the third time they are fit to dry, il
10 the weather is good if not, let them stand
in the syrup until dry weather, Then place
e on large earthen plates or dishes, and put
n them in the sun TO dry, which will take
d about a week, after which pack them down
o IN small wooden boxes, with iue white su.
gar between each layer. Tomatoes prepar.