The Placer herald., 1871-10-07
HOUSE AND FARM.

ANCIENT FARMrNd.-The good old times"
that we occasionally hear regretted do not
seem to have existed in connection with
farming. For FIVE centuries back the prac-
tce Of agriculture has been, instead of retro
grading, steadily though slowly improving.
In the fourteenth century the average pro-
duct of wheat per acre, in Great Britain,
was only ten bushels, thus approximatipg
the production of our older States at the
present time. A farm of five hundred and
seventy-two acres, at that time, ould keep
but twenty-six cows, with very much
smaller proportion Of other stock than might
be expected. Roots were then unknown
1t was not until four hundred years. since
that gardening was commenced and cabbages
were introduced INTO England; but the gar
dening must have been somewhat limited,
for in the year 1900 the royal family of
England, desiring a salad, were obliged to
troduced there in 1924, and potatoes in
1868. Turnips were grown as garden crops
from 1910, and fifty years later found their
way into field culture. In 1854 it was dis
covered that they could be safely fed to
sheep. doubtless some sheep Of a discur-
sve and inquring habit of mind made that
discovery for itself) During the eighteenth
century carrots and beets were introduced
into agriculture, and in 1911 the mangel
was first brought into notice as useful root.
In comparing the advance of agriculture,
and the gradual introduction Of useful plants,
grains, and roots which not only has been,
Lut is now, of almost yearly occurrence, we
can not but suppose that the comfort and
happiness of our race, assured as it is by the
present high position Of this branch Of indus
try, has still more to gain from the inevitable
advances yet to be made.-Hearth and
Home.
TOMATO BEER.-A Georgia correspondent
Of the Southern Planter tells how to make
tomato beer. Ae says" Gather the fruit
once week, stem, wash and mash it, strain
through coarse linen bag, and to every
gallon Of the juice add pound of good,
moist brown sugar Let it stand nine days,
and then pour it off from the pulp, which
it closely, and the longer you keep it the
better it is when you want to use it. Take
pitcher that will hold as much as you want
to usefor my family use gallon pitcher
fill it nearly full of fresh swcetened water,
add some Of thepreparation already described,
and few drops of essence of lemon, and
you will find it equal to the best lemonade,
costing almost nothing. 70 every gallon of
sweetened water | add half tumbler Of
beer."
How TO PRESERVE FLowERs.
deep plate, into which pour a quantity of
clear water. Set vase of flowers upon the
plate, and over the vase set bell-glass with
its rim in the water. The air that surrounds
the flowers being confined beneath the bell
glass, is constantly moist with water that
rises into it in the form of vapor. AS fast
ss the water becomes condensed it runs down
the side of the bell-glass into the dish; and
If means be taken to enclose the water on
the outside of the bell-glass, SO as to prevent
it evaporating into the air of the sitting-rooin
the atmosphere around thu Aoworo 10 con-
tinually damp. The plan is designated the
"Hopean apparatus" The experiment may
be tried on a small scale by inverting a
tumbler over a rosebud in saucer of wa
ter.-1he Household.
TANNING SHEEP SKINS WITH TBE Wool
oN.-About every six weeks we have an in
quiry as to the best method of tanning sheep
skins with the wool on, for the use of door
mats, rugs, etc. Here are the directions:
Tack the skin upon a board, with the flesh
side out, and then scrape it with blunt
knife; next rub it over hard with pulverized
chalk until it will absorb no more Then
take the skin off from the board and cover it
with pulverized alum; double half way over,
with flesh side in contact; then roll tight to-
gethcr and keep dry for three days, after
which unfold it and stretch it again on
board or door, aud dry in the air, and it will
be ready for use. se.-.4merican artisan.
MOLD ON PRESERVED Fin. .Trs.--A lady OF
considerable scientific attainme,.ts salo, a'
the British Association meeting, thst '"e
atmospheric germ theory of vegetation has !,
practical bearing in household economy The
old practice in making jams and other con-
serves was to leave the pots open for several
days before sealing them. She says that
this gives the germs in the air an opportunity
to settle in the rich soil of preserved fruit;
and the seeds thus sown produce an abun-
dant cropof the microscopic vegetation known
as mold. 1t is far better to seal jars while
their contents are still hot.
BREATHING THROUGH THE NosTRrLs.-We
are no believers in "fussng" about our
health, yet there are some simple rules which
we may, with much advantage, convert into
habits. One OF them is this: when breath
ing air that is dusty, or ill-smelling, or other
wise impure, draw the breath sicwly y through
the nostrils. In this way the dust or othei
impurities are in part arrested in the moist
and narrow nasal passages, and are prevented
from being thrown upon the lungs. When
we breathe through the mouth, they are
carried more directly thther. Many would
lengthen their lives by resolutely breathing
through the nostrils.
KEEP SHEEp.-Every farmer should keep
sheep, whether wool is low or high. They