Beaufort Republican. [volume] (Beaufort, S.C.) 1871-1873, 1872-09-26
Farmhouse Notes.

How TO SAVE STRAWBERRY SEED
Procure some good blotting paper, on
which mash your berries the juice will
be absorbed, and the pulps and seeds
will remain on the surface of the paper
Place the latter in dry sunny place,
and in ten or twelve days your seeds will
be perfectly dry and ripe. Then SOW them
shallow in nicely prepared bed, which
must be kept moist. In from two to four
weeks your plants will be up, when as
soon as large enough they can be trans
planted.
To MAKE CoFFEE-For four cups OF
nicely favored coffee put two tablespoon
fuls of the ground berries into your
coffee pot, and moisten with cold water.
Pour on this as much hot water as you
desire in bulk of coffee. Removing the
lid of the boiling tea-kettle on the fire,
Immediately place your coffee-pot upon
the open vessel in twenty minutes you
can have delicious cup of coffee, clear
as amber, in which yon have the full
strength of the berry without the bitter
ness sometimes developed by boiling. It
is we'll worth trying.
SowING WHEAT.-A very nice expert
ment was made last year bv Professor
Daniels, of the University of Wisconsin
Experimental Furm, on the Wheat ques-
tiOn, by which it was found in six plots
of seed sown. from three pecks to two
bushels, the weight of grain was, in pro-
portion to the amount sowD, in favor of
the largest quantity sown for instance {:
3 bushel of seed to +he acre produc d
263 lbs grain, or IL SO bushels, or $40
lbs. straw and grain. J bushel produced
297 1-2 lbs, 10 SO bushels, or 899 lbs.
grIin and straw. IA bushels produced
332 lbs, 26 16 bushels, l, 146 lbs.
grain and straw. 11-2 bushels produced
396 l 2 lbs, 26. 16 bushels, and 1884 lbs.
grain and straw. 2 bushels produced
ass IA lbs, 80 1S bushels, and 1,412
lbs. grain and straw. On the plot where
3.4 bushels were sown a local cause
gave an unfair result in each instance
the weight per bushel was 60 lbs. or
more, the highest being in tile plot where
2 bushels of seed were sOwn, which was
COL 2 pounds. The seed should be sown
not less than two nor more than three
inches deep.
The DIET OF Fowls. diet of
gallinaccous birds, when they are in q
wild state, contains a large proportion
of highly seasoned or aromatic sub
stances. The buds and berries plucked
in the forest are generally spicy, or well
favored with bouquet, or are peppery or
pungent. Hence the peculiar game
favor possessed, as every epicure knows,
by the flesh of wild animals. Our cul
tivated grains have a delicious aroma,
as proved by newly-popped corn, or the
fragrance of loaf fresh from the oven.
The favor of wheat belongs more
especially to the portion of the kernel
nearest the hull, one reason for the pop
ularity Of graham -four. The favoring
principle in articles of food such as fruits,
nuts, grains, or other seeds, consists in q
peculiar volatile oil. Now, aroma, b>a-
quet, flavor, or whatever we choose tc
call it, in food, possesses almost univer-
sally tonic of stimulating propriety.
1t gives zeal to the appetite, and aids
digestion. To apply these remarks to
the diet of fowls though grain is aro-
matte, it is but slightly so when compared
with the intensely seasoned forest-fare
OF the partridge, wild turkey, or the
parent of our domestic fowl, the wild
jungle hen of India. To restore the lost
balance, therefore, between the nutri-
tive and stimulating properties of the
food of our poultry, a little cayenne
pepper, ground mustard, or ginger may
be added to their dough, meal, or mashed
potatoes, with decided benefit to their
health and prolifcness.