Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1870-09-08

FARM, GARDEN AND HOUSEHOLD.
saving Seed.

seeds, for the purpose of getting small on
ions for ''sets, 1t is an important matter
that such seeds should be fresh and true to
name: if old or mixed, it will often prove
a loss of several hundred dollars IN single
season.
| have twice, during my experience, sus-
tanned a loss of over $500 by sowing poor
quality of cabbage seed, Such loss soon
brings about different change OF practice
in this respect. and since these two occur
rences, have been more careful about al
ways saving some of my best 'stock' to
grow seeds from. Early beets are profit
able crop with market gardeners, and the
profit consi IS in earlin6ss and having the
variety true to name. Three years ago, an
instance of poor quality OF seed came un-
der my notice where the gardener lost $3.50,
by sowing three pounds OF variety OF beet
that was not true to name.
With the farmer the loss is seldom so
large, from the fact that less quantity OF
such seed is sown, but no matter how
small the quantity, it is very provoking to
SOW cauifower seed and have instead a
crop of ruta.bagas, or purchase flat Dutch
cabbage seed, warranted on the paper true
to name, and when the heads are half
grown select twelve or fourteen varieties OF
cabbage, and from the same package of
seed; or to buy white solid celery seed, and
when full grown to find TO your surprise
that every stalk is as hollow as pipe-stem.
Such instances are very common among
those who buy freely OF garden seeds
grown by persons not familiar with the
laws of vegetable growth and peculiar char
acteristi s of different kinds Of vegetables.
It would be difficult, indeed almost i'm
possible, for gardener to grow the whole
list of seeds that he requires in single
year. from the fact of hybridizing, but he
can, without Inconvenience or danger Of
mixing. grow two or three Of the leading
kinds each season, and in this way always
have supply Of genuine seed that will
save him many yeXatious moments and
harsh expressions. There is nothing that
| am familiar with that is 80 provoking as
to find from such poor seeds the years la
Dor is lost, and no chance of making up
the loss.
But a preventive is always better than
cure. The time Of selecting few speci-
mems, fine OF their kind, is but tritie
when one is aware that he is sure that like
produces like, and little care in making
the selection, and repeated for few years,
will often give what is better than new
variety, al improved old one, which is fire.
quently sent out to the public as q new va
riety.
The plan Of always selecting the best
specimens for seed Will pay. Ii cabbage,
60 through the patch in the fall before
burying and pick out the largest and best
formed heads. Do the same with turnips,
beets, carrots, parsnips; in fact whatever
variety IS chosen, take out the best speci-
mems in the patch, and IN few years tho
whole crop will improve and prove equal
to the few specimens that were saved "
7. Tribune,
GATHERING Fruit A great deal of dam
age is done to fruit trees every year at the
time of gathering fruit. Large branches
are barked, small ones are broken, and in
the violent shaking of the trees, fruit spurs
are broken off. Selling fruit on the trees
generally results in great injury to the
orchard for the buyer, in most cases, does
not care how much damage is done to the
trees and his object is to gather the fruit
in the most expeditions way. There is
generally more damage done IN gathering
unripe fruit than in taking off that which
is fully matured; fer the former adheres so
firmly to the spurs that some force is re-
CURED to remove it. When orchards have
been properly cultivated and iuaoured and
the trees judiciously pruned; good quail
ity Of fruit is generally tho result, il the
best varieties are grown. The greatest
care shopid be taken not to damage the
trees when harvesting the fruit. The eye
of the owner will be useful while this OPP
Grafton is being performed
CANNING ToMATogs. In the Syracuse
Union we find the iollowing "Ihe most
thorough aud reliable mode of canning to-
matoes is as follows: They are Just suti
GENTLY steamed, not cooked, to scald or
loosen the skin, and are then poured upon
tables and the skin removed, care being
taken to preserve the tomato IN as solid Il
state as possible. After being peeled, they
are placed in large pans, with false bot
toms perforated with holes, so as to strain
of the liquid that emanates from them. --
From these pans they are carefully placed
by hand into the cans, which are filed as
solidly as possible 80 in other words, all are
put in that the can vii! hold. They are
then put through the usual process and
Theoretically sealed. The cans, when
opened for use, present the tomato not
only like the original vegetable, IN taste
and color, but also in appearance; and
moreover. when thus sealed they are war.
ranted to keep in any climate, and when
opened they will taste as naturally rs when
first plucked from the vines,
CHowDER. Six pounds of fish cnt in
slices one inch thick; lay IN the bottom OF
the same vessel layer of fish, and cover
il with layer of hard crackers, which
have been soaked q few minutes in cold
water: sprinkle over this chopped parsley
pepper and salt; put in layer after layer
Til the fish is all in, taking care to have a
LAYER of crackers at the top; add about a
tablespoonful OF butter, and q little bit OF
oniou-say about quarter of small one
-T you dUsl Add further three pials 81
milk, and water enough to cover the con.
tents of tAe vessel; set on the fire, and
when il begins to boil 1t will be done IN
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