The weekly Panola star. [volume] (Panola, Miss.) 1857-1881, 1870-10-22

M
go AfH aI
= 1lE- 90 "a
LII
e Fl
lfH
a $50 ! uf Nee NHfaH
f Hfa af
if So Esff l HH afll
fi.i s9Fff a. ~ II
H7 tfff f nf ~
80 .r
HEaff ri IsH
go stf ias 'iH fsi sff
fHial ~ F
faf - tsi iaff a. iaH il - A.
mi
"a ~ rsss uas ssf a Hffss ~
49, iFa fHn a afif. as tag n tnf
~. iffsft A z ff o. go fff hsf
ralnf afftsiHf H9s NJ Faef a ~
tests 80 tfssf fnf#i a s=fa fnhIfaf
Vlaasf nf6f Ne taiisf ~ = ffssm
80 Ne mftf eel fH'ts ssi helifH
fpirs D. ~ q Flf p ihf Fff ihs
ifalf W 80 III itfiy Fil ie fhifs
hssiss ~ = Hff feit
A enesp4nfssf 4 Ne HsfHss'isF
IN ftys thsL Ne fiffstfsi perfectly M
rfshInfanfin Hi TIE tmsia spun thn
riaIa tiae ~ eui thflt ere thifi n
ihe fffti4 shnff m lisf stGve . eat
tskinf rus hoi n lHiffe ihs tud n ~
hssc The ei1n being shaded tom ne
sun We every dsy s1fieklei wtha Nife
sister. sod L io1k tstdlly IN the iall
ne tmsi1 va ioadsd Nth fips ,ad un
fipe ifdit ard bal gfoWa 10 = large siie
Cream rie nl1 three fnufths n 4
cup n butter IN one half Plat NJ Nairf
while boiling slr IN n and three fuufths
cars II a,uf Take from the nfe, ard
suf Eve u1htaien eggs ,l0wy u With
half = teaspHonml n dry sldA Drop on
huiicfel pans, half the size ynn wani
when hahet, and iake ~ of 20 minutes
when done. ariit them, and OIL with The
following mlslufci Bil one plat a
milk, and while boiling, stir IN three well.
beaten tggs, one esp oi sugar, And one
fourth cup 1iuf. Flavor whcn cold
Wtfern Rur1i.
The American Soct Jgurdi says
" In teaching A young horse ~ dive well
90 not hurry O. see how last be eau irot.
Keep each psca clear and distinct from
the other that Ia, In walking, make him
walk and DO not allow him 20 tfCt While
trotiinK. be equally careful that ho Keeps
steady At his pace, and do not allow him
90 slack into y walk. The rclna while
driving should ho kept snug, aud when
pushed 10 the top of his speed keep him
well IN hand that he may learn TO bear
well upon the bit, 81 that when going AT
a high rate OF speed he can be held II his
pace, but DO not allow him 10 pull toe
hard, for Il Is not only unpleasant, bul
makes Il often difficult 10 manage him"
The Pomologist says that there 10 nc
shrub, plant, or tree, that pays more gen
er0usly for pruning than the currant
Yet tow ever touch Il with the pruning
knife, while they use II to excess on the
grape, apple, and pear. To have large
well-developed fruit and paying crops, q
rich moist, cool, lriablo soil, made so by
manuring aud m~ulohipg, and a iudioiouf
system OF pruning, is all important. Foi
mulch there Is nothing better than chr
manure or leaf.mould from the forest
The borcr Ia becoming q serious draw
back upon the growing OF the ourrant
AS q remedy there is nothing 80 eilectua
as close pruning and burning the trim
mings,
The following method Of keeping
cattle in a stable supplied with water, II
recommended by the AQricalturtst =
"Provide q small, fixed trough a foot or &c
square,and six or eight inchesdeep for eacf
stall. Lot there be exactly on a level, snt
connect them by means OF q pipe opening
into each one, with a barrel which Ia FED
by another pipe leading from the waite
supply. This last pipe must be furnished
with a faucet and a floating ball valve, 81
adjusted that it will keep the water in tn
barrel at the level required for the small
troughs. Whenever an animal drinks
the water in the barrel and In the othe
troughs IA lowered, and the floating ball
valve admits q corresponding amount G
fresh water for the supply pipe"
Sweet Pickles, There are many recipe
for making a sweet pickle Of fruit, all {
which are complicated and tedious tn
following, which win answer equally &c
damsons, plums, cherries, apricots an
peaches, serves every purpose OF a fin
Favored, handsome pickle, of good keel
ing qualities, and has the advantage
giving but little trouble. Prepare 20,
fruit as for preserving, stoDing II, and
4 seven pounds of fruit take three and on
r half pounds clean brown sugar, n PHI
, of vinegar, and one ounce each OF CHM
mon in sticks, sprig mace, and cloves. Pr
f fruit into a lar, boil the vinegar and spic'
together, and pour 1t over the fruit, 10
ting it stand for two days. Then pot
the vinegar off again, put 1t on TO Dol
and when hot pour in tho fruit and DO
all together until they are clear and tran
parent. This does just as well as the n
peated scslding usually recommended
Erchange.
Keeping Dshlias tbrough,he Wiuter.-
When the frost has killed the stems 4,
dahlias, the tubers should be dug up au
put in some place where they will dry for
few days, or even a week or two will d
no harm. The stalks should be cut of
within six Oh eight inches of the root
but In no case divide or remove any sing
tuber, because the eyes or buds frol
which Towering stems will be produce
: next season are situated O or near tb
point of junction between the old stel
and tubcrs, and not elsewhere, as on u
potato. When the tubers are sufficient
dry TO allow the soil to be easily brusht
of, they Should be packed loosely In ba
rels or boxes, and gery dry sand poure
among them until all the open spaces b
tween the roots are filled. 1t Is usuall
ne cessary to prepare the sand 'express'
for this purpose, and those who haV
dahlias that they intend 70 keep throuP
the winter will do well TO get q few bus
els Of sand ready for use. After the roo
are properly packed, the vessels contai
ing them may be placed In a dry, war
cellar or room, where no frost is likely
enter. Nurssrymen and florists wi
grow dahlias in large quantities usual
keep them in q place specially prepare
for tina. purpose; but amateurs will fr
that the method we have given Ia o SO
one, and, AZ the semo time, inexpensiv
, -MarA and Home.
|
- - So n-.-- ~-