Democratic enquirer. [volume] (M'arthur, Vinton County, Ohio) 1867-1873, 1868-10-08
AarifnIturaI.
FARM, GARDEN AND HOUSEHOLD,


the hop fields of Central New York, il has
been our luck TO SEQ many thousands of
acres of the vine, growing and matured,
and for many years in succession; but new
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 this
city. Hearing a neighbor speak Of them
we went unsolicited to look at them, and
we're well paid for the trouble. Never did
We see vines SO loaded from the tips al
most down to the ground, as those we're,
nor cones of such extraordinary length and
size We should think they would average
an inch and half in length-two inches
and two and half being very common,
with here and there a specimen three inch
es long
A part of Mr.. Darwin's field was trained
on poles and part on stakes and strings,
the latter being the portion we saw-the
poles having been all picked MIR. Darwin
Informs us that with no better gound and
the same cultivation, those on strings yield
nearly twice as much as those on long
poles This seems to demonstrate the
practicabihty if not the superiority of train |
ING on strings. The cause Of greater pro-
ductiveness when trainedon strings, should
il prove to be general fact, will be an in
teresting subject of inquiry. Mr.. Darwin's
method is to put q stake at every hill seven
or eight feet high and stretch strings from
the top of one to another, and part of 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 vast improve
ment in hop growing. The ground Of this
held ia naturally rich, but though it has
been cultivated for number of years, 1t
has never been manured. Wisconsin,
Farmer
CHuRNINGs lIILK.-A subscriber desires
us to describs the process Of churning milk,
the chum usDa for the purpose, advantages
Of churning milk in yield and quality ofpro-
duct, ETC. English writer's on dairying
unite in giving their testimony in favor Of
churning the entire milk rather than the
cream that rises upon it. 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 so 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. It is
perfectly natural to 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 as 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 irregularity in the time of
producing butter when milk is churned,
than when only the cream is used, and that
the time required for the operation is in
favor of the milk. Forthe successful churn-
ing of milk, the temperature should be
about ten degrees higher than cream
There is, of course, more labor required to
agitate the large body Of min iilan the
small amount of cream but 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 case Prairie FlTmer.
nDEAooN" AS APPLIED TO CALVES. "What
is the origin of the term deacon, applied to
calves?" The inquiry is timely. as prob
ably not half dozen dairymen in the eoun-
try know where or how this word, now SO
generally used in dairy districts, originated.
In the early days of cheese-making in this
country, there lived good deacon in the
town Of Norway, (Herkimer Co., n Y.,)
who, like many other good men, had
sharp eye for profit He fatted and killed |
many veal calves and sold to 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 80 the VILLAGERS, by way of reproach |
and ridiculfecalled his veal deacon" veal, |
and from this the term began to be applied |
10 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 "-Prdirie Fdrmer.
STEwED TOMATOES. o dozen large
mince O good sized onion Tor less |
i preferred), and if the flavor of the onion
IS not liked, omit it altogether; table
spoonful of good brown sugar, teaspoon
ful Of pepper, salt to taste, teacup of
bread crumbs, large heaped tablespoon
ful Of good butter. Put in covered stew
pan, and cook an hour; shake the pan well |
md frequently. Beat up the yolks of two
II three eggs and just before serving, stir
hem rapidlyto the tomatoes; let them re-
main o minute, and serve in small tureen
,r covered dish. This is fine accompani-
nent to all kinds Of baked or roast meat.
Tomatoes are best cooked q long while.
They are excellent seasoned and boiled in
/ double kettle long time-for quart,
,wo hours. Their own juice will be sufi-
,ient fluid.
To RAISE BLAcKBRRIEs. "A writer in the
Practical Farmer, says "To insure good
,rops requires close attention; the canes
Jhould be kept thin and well headed back;
md on poor land an occasional dressing of
manure, muck, or fertilizers of some kind,
ldds to the quantity and quality Of the
ruit. There is no likelihood of the market
being overstocked with the fruit, as it pays
well to make it into wine. Three quarts of
and three pounds OF sugar,
With the addition Of little water, will
make gallon of wine, highly recommend
I'd for its medicinal properties, worth 50
per gallon while new; and its value in
,reases with age. All the poorer berries,
hose that are too ripe to ship to market,
nay be properly converted into wine at
home; and only the finest and most perfect
lruit sent to market, which will always COM
nand o fair price"
How TO MAKE TOMATO FIas. Pour boil
ng water over the tomatoes in order to re-
move the skins; then weigh them and place
hem in q stone jar, with as much sugar as
you have tomatoes, and let them stand two |
lays, then pour of the syrup, and boa and
skim it until no scum rises. Then pour it |
,ver the tomatoes, and let them stand two
lays as before; then boil and skim again.
after the third time they are fit to dry, if
he weather is good; if not let them stand
N the syrup until dry weather Then place
IN large earthen plates or dishes, and put !
hem in the sun to dry, which will take