Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1872-12-12

VIVA ""Su "hy 40 uoCus i'll IL c1"kV l0
the morning or just before dark At night
l don't think it pays to iced new swarms
unless they have the hive one.half ~ two.
thirds full Of comb, Old stocks, that have
their hives full Of comb and but little
honey, should be led.
Canslled Honey.
Tho Bcekeepers' Journal says: Man,
ofour correspondents inquire for process,
by which money Gu n b. prevented from
candying. We know of no method ALSO
lutely successful. Sometimes we have
known it to I've preserved two years, by
heating it and sealing it up air tight
After It candies, honey Can easily be re
duccd to u liquid form again, by adding
little water and bringing it to nearly tbe
! boiling point 1t lie then sealed up in nj,
tight jars or cans and kept away from
the influence Of light, it Will not probably
candy agaiu.
Some KINDS Of honey will candy mucl
quicker than others, Much depends OF
the sources Of supply, tho climate ant
locality In the Northern States, honey
candies sooner than at the South, ant
that obtained from cruviferous plants
sooner than that from lubiate flowers, and
late honey candies sooner than that ex-
traated curly in the season.
w. w. Stoddard, Of England, in expert
menting on the origin OF honey, deducet
the following conclusions:
The nectar in flowers is simply solu
ton Of cane sugar, formed and provided
h r. ~
plstils.
In the honey.sac Of the bee, this suga,
comes in contact with formac acid. HI
aseribes the peculiar tingling sensation a
the back of the throat when much honey
has been swallowed, to this acid.
After standing awhile, grape sugar
begins to form, and this continues till tha
1 whole has been converted into grape
when It is said to be candied honey
Acetio acid is present in candied honey
which Injuries the taste.
The proportion Of formie acid in hone.
must be very small indeed, Us it is burn
ing liquid Of very irriting odor-ver,
corrosive, producing sore whereve
dropped On the skin. 1t derives its nam,
from being first distilled from the red IN
FO1mica rata).
Remedies Against Grape Vino Insects
Among the various remedies which
have been proposed in France for the pro
lection Of grape vines from the rayages q
the vine insect or phyllorera, one Of tn
latest consists in the APPLICATION Of 500,
For this purpose the stump Of the vine i
first laid bare, and about pound Of 500
placed around it, covered with shovel
tull Of earth, the object Of the latter appli
cation being to keep the scot in It's place
At the end Of some days u penetratin,
empyreumatic odor becomes percepible 4
. considerable distance, the result IF q,
extensive impregnation of the soil. Should
it rain. the water passing throu, : the 500
carries various soluble portions to tn,
roots, where they exercise :heir peculiar
effects. The application Is very persistent
as after the lapse Of year the sooty smell
will still be appreoiable. This persistence
Of the action has an important bearing
since, if one stage Of the insect escap'
injury, it's succeeding transformations vii
probably be made to suffer in q CORES
ponding degree. Apart from its actio,
upon the grape vine insect the s,ot itself
exercises an excellent influence upon tn,
vegetation ofthe vine, in stimulating it
growth and imparting to it fresh vigor.
| Useful Recipes.
HOP YEAsT.-Take two large potatoe
and boil until done! then put handful
Of hops in the water in which the po,a toe
were boiled, keeping it ut Il boiling hoa
ten or twelve minutes. Meanwhile nasi
the potatoes smooth, with four table spoon
fals OF flour, adding also three spoonful,
of warm water. Pour the hop waite,
hot into the batter, adding tablespoonful
Of sugar. This makes q thin batter, 10
70 which add q cup Of old yeast, which,
however, must be sweet. Put into y bot.
tie or jug for use. A pint of flour requires
one tablespoonful Of yeast.
SALT YEAsr.-Put q gallon Of cold
water on the fire; lot it come to boil,
and then put into it eight good Irish DO.
tatoes, and boil until we'll done, when they
must be mashed fine, together with one
teacupful Of salt and one Of white sugar.
Directly after taking out the potatoes, put
handful Of hops into the water, and lot
1t boil while you are preparing tho pota.
toes. Mix these with the hop. water, which
must be boiling hot when added, aid I'm.
strained. When nearly cold, add one cup
Of lively yeast, stir we'll, and set aside to
rise ina warm place for twenty. -four hours.
Then strain, bottle, md cork up tightly.
Strain through sleve only, that as much
potato as possible may press through.
Allow half teacupful Of this yeses to q
quart Of good Hour in cool weather: in,
summer ! leee quantity is required. Keep
tho bread warm while rising.
A Coop RECIPE FOR MAKING BsrAn-
GOOD -four, good yeast, and q careful
hand arc requisite, From three quarts If
dfted flour take one hall: pint in q separate
vessel and scald it. Let the paste cool to
blood heat, and then add one egg, ono
tablespoonful Of salt ono cup OF new milk.
and one cup Of fresh yeast. Whip the
whole well with a spoon, and then pour It
into the midst Of tho three quarts Of flour:
kuead it thoroughly with as LAUGH warm
WAFER as will make it into moderately
still dough. Let the bread rise until it il
At least twice its former size then, after
kneadlng great deal, mold out tho loaves
OF roll into smooth: regular forms; wet
tDem over with cold water to prevent
cracking, ana yet them to rise again under
clean cloth. When on touching one side
they will culver on the opposite side, they
are sufficiently light. Then wet again
with cold water, and bake immediately.
Il fermentation has not taken place at this
sage, tho bread will not be sufficiently
neht: and 1t it is euffered to Torment after
thu, the bread will lose it's sweetness. A
TIN X ettle, with a closely fitting cover, is
the best thing in which to set your bread
TO rise, particularly when it is set owe,
night to bo baked for breakfast. Hearth
and Home.
Witchcraft In Buffalo.