Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1872-10-16

4
that without shade stock will feed sew
efal hours In the day that otherwise
would bespentin the shade fighting flies.
Let any one in doubt on this subject
put horses and colts in pasture and allow
them to run in and out of the stable as
] they choose. Tt will be found that
they Will quit their shelter scarcely at
all between in the morning and in
the evening, and will grow poor on
good pasture at this season of the year.
On the other hand if allowed no shade
or shelter at all, they will thrive nearly
as well IN July and August as in May
or October. The same Will be found to
apply to horned cattle and sheep,
though perhaps the difference will not
be so great. It may be considered
, cruel to deprive animals of so cheap an
article as shade, but [ think they have
a good time" in pasture compared to
our work-teams, or the farmer himself,
who works ten or twelve hours in the
scorching sun and knows but little.
practically, about the comforts of
shade
NOTWITHSTANDING the voluminous
matter that has been written on pear
blight, and the various theories pro-
mulgated relating to It's cause and cure,
but little, If anything, is certainly
known beyond mere theory. Our own
theory is that 1t is largely promoted by
over stimulation, Explaining upon rich
and wet soil, and especially from the
absence of porosity IN the subsoil, and
the violent extremes of the American
climate. Upon its first appearance, the
branches showing it should be pruned
away below the indications of BLIGHT.
Root pruning has also been practiced
with benefit IN some instances The
best preventive we can advise is to
plant the trees onl y on land naturally
or otherwise well drained TO a great
depth, and to keep the trees growing
as evenly and moderately as possible,
training them by pinching the young
growth, so that knife pruning will not
need to be employed, to any great ex-
tent. Trees that have been allowed to
grow without care since planting should
be pruned to equalize them, covering
the wound with wax, to prevent sun
cracking and decay, and thereafter
pursue the course indicated as above.
The House. ~
| SCENT POWDER. charming recipe
for scent powder, to be used for ward
robes, boxes, ETC., far finer than any
mixture sold at the shops, is the fol-
lowing: Corlander, orris root, rose
leaves and aromatic calamus, each one
ounce, lavender flowers, two ounces,
Irhodium wood, one-fourth Of dram (;
musk, five grains, These are to be
mixed and reduced to coarse powder.
This scent on clothes is as if all fragrant
flowers had been pressed in their
folds.
TOMATO OMELET FOR BREAKFAST
Peel and chop fine five tomatoes of
good size; season them with salt and
pepper, add to them half teacup of
grated bread. Beat four eggs to a
foam and stir into the tomatoes. Heat
a 'Espider" kissing hot, put in a small
piece of butter, turn in the mixture,
and stir rapidly until it begins to
thicken. Now let it brown for two or
three minutes on the bottom, then lap
it half over, slip on hot dish and
serve for breakfast, garnished with
sprigs of parsley and slices of hard
boiled eggs. It is an appetizing and
also a handsome dish
PRESERVED CrTRoN.-Cut ripe citrons
In two, peel them and scrape out the
core, carefully removing every seed
For five pounds of citron, thus prepar-
ed ada~ one ounce of ginger root, bruis-
ed put ground. Put them in water
to cover the citron, and boil until a
tork Will pierce them easily. To the
five pounds allow three pounds of good
sugar, and two fresh lemons. With a
sharp knife shave off the yellow peel of
the lemon into the sugar, being careful
not to cut the white of the rind Then
squeeze the juice Of the lemons into
the sugar.
HOME MADE WNE.-A correspondent
Of the Germantown Telegraph furnishes
the following recipe for making home
made wine from grapes, which he
pronounces to be excellent. It is for
five gallons Express the juice from
twenty pounds of grapes, rince the pulp
and skins in as much water as will
| cover them, and strain them through
course cloth, add this to the Juice and
put in two pounds of brown sugar to
each gallon; when the sugar is dissolv-
ing, pour the whole into key, having
the bung open, and let 1t stand where
the temperature will be about seventy
degrees until fermentation ceases; then
bung tight and let it it rest for a
month to settle, when it should be
drawn off quietly, the key well washed,
and the wine returned to it,
adding one pound of good raisins and
if the wine does not seem sweet enough,
two pounds of sugar may be added to
the whole. The necessity of doing this
depends upon the kind and quality of
the grapes. The wine should remain
until the key IS wanted the next season,
when it may be bottled for use.