Beaufort Republican. [volume] (Beaufort, S.C.) 1871-1873, 1872-12-05
Farmhouse Notes.

MILK.-lne nllk producers III Tie
ne;ghborhood of Chicago have formed
an association for the protection of their
interests. At late meeting they decided
to fix the wholesale price of milk for the
six months, beginning with October first,
at eighteen cents gallon. During the
summer it was twelve and half cents a
gallon. The association is new, but is
growing in strength.
FRUIT TREEs.-It has been suggested
more than once that in setting out fruit
trees, they should be placed in the same
position with reference to the points Of
the compass as before transplanting.
The same idea is brought out in recent
article in Les MOndes, where the neglect
of this precaution is given as explaining
why some trees are weak, contorted and
stunted. They became so, as the writer
believes. in the efforts to recover their
original " orientation. The theory is
certainly plausible one, and is well for
those who are setting out trees to make
note Of it.
WHOLE WHEAT.-Wash a quart of
clean, white winter wheat, put it with
water in farina kettle or in a tin pail
set into q kettle of boiling water, the
pail being kept from the bottom OF the
kettle by few nails or pebbles thrown
in, and cook it slowly for twelve hours !;
or until the kernels are quite soft. Both
the kettle and pail should be kept well
supplied with hot water. If any salt is
wanted it should be added after the
wheat is cooked, as salt will render the
bran tough. Wheat thus prepared is ex-
cellent, eaten with milk or dressed with
cream and sugar.
A COOP RECEIPT FOR MAKING BREAD.
Good flour, good yeast, and careful
land are requisite. From three quarts OF
sifted -four take one half f-pint in separate
vessel and scald it. Let the paste cool to
blood heat, and then add one egg, one
tablespoonful of salt, one cup of new milk.
and one cup Of fresh yeast, Whip the
whole well with spoon, and then pour
it into the midst of the three quarts OF
flour; knead it thoroughly with as much
warm water as will make it into moder-
ately stiff dough. Let the bread rise until
it is at least twice its former size; then,
after kneading great deal, mold out the
loayes or rolls into smooth, regular forms;
wet them over with cold water to prevent
cracking, and set them to rise again under
a clean cloth. When on touching one
side they will quiver on the opposite side,
they arc sufficiently light. Then wet
again with cold water, and bake immedi-
ately. If fermentation has not taken
place at this stage, the bread will not be
sufficiently light; and if it is suffered to
ferment after this, the bread will lose its
sweetness. A tin kettle, with a closely
fitting cover, is the best thing in which to
set your bread to rise, particularly when
it is set over night to be baked for break
fast.
PLowING SANDY SoILs..-Spring is the
time to plow sandy soils. If plowed in
the Autumn the repeated freezings and
thawings of winter will so loosen and
tighten them as to be easily drilted and
injured by freshets, whereas it is desir-
able to fall-plow heavy clays, which are
rendered friable by the freezings and
thawings of winter. Many farmers fear
that to subsoil plow sandy soil would be
too loose, by teaching, all the manure
they apply, forgetting that very slight
percentage of clay or carbonaceous mat
ter is sufficient to absorb and retain
manures till used by plants for, If it
were not so, there would be few wells
the water of which would be fit to drink.
The fact is, that sandy soils, as rule,
are greatly benefited by subsoil plowing.
Such soils ere easily and greatly COM
pacted by rains, SO much SO as to prevent
the easy penetration of the roots OF
plants. When subsoil is plowed with
the lifting subsoil plow, which leosens
but does not bring the slbsoil to the
surface, roots may strike deeply in
search of food. The roots of crops
afterward decaying in such soils, supply
organic matter, thus increasing their
tenacity, rendering them less liable to
drift, and improving them generally for
the growing of crops.