The Worthington advance. [volume] (Worthington, Minn.) 1874-1908, 1875-12-30

cfuSnmg, or 0y dipping IN t0u3cc0 W8teT
about the color Of strong ten, or IN
strong soap suds, rinsing the plant care.
fully fifteen or twenty minutes after dip-
ping. If the red spiders are found des.
troy them by epunging the under side Of
the leaves with cold soap suds. Their
presence is an indication that the atmos-
phere is too dry. If mealy bugs appear
they should be destroyed BY touching
with alcohol, or BY brushing off with !
dry, soft brush. If mildew attacks the
roses or verbenas it must be destroyed
BY washing or dipping in solution Of
lime and sulphur made by boiling one
pound Of caustic lime with one pound Of
sulphur in two gallons Of water. This
should be allowed to settle, and then kept
in bottles ready for use. In using it
take one teaspoonfal to one quart Of
water. One treatment in any Of these
cases may not be sufficient, and must be
repeated as often rs necessary. Eternal
vigilance is the only price Of success.
Third, according to the temperature re-
quired for the healthy growth Of different
plants they may be divided into two
classes, viz: Those that grow we'll at
an average temperature of so degrees,
that is, ranging from 40 degrees to 50 de.
grees, and those that require . higher
temperature, an average of 60 degrees,
ranging from so degrees to 10 degrees.
The first class will include geraniums,
carnations, centaureas, camellias, azaleas,
ADDITIONS, ageratums, callas, sweet
alyssum, English ivies, smilax, mignon-
cite, hyacinths, primulas, stevias, pc.
tunias, verbcnas, lobelias, and roses. In
the second class are begonias, bouvardias.
epiphyllums, and all cacti. fuchsias, glox.
inias, German ivies, heliotrope, zorrenias,
pleas, and roses. Roses are included in
both lists, as they will succeed under both
conditions.
Plants grow much better where the
temperature runs lower at night than
during the day. It never should 60 be.
low 40 degrees in the first case, or below
so degrees in the second case. IF plants
stand rear a window screen should be
made by FASTING papers to frame, SIM
! liar to that used for mosquito screens,
and placing it between the plants and the
window every night. A screen made in
this way can be inserted in q moment,
and may consist of several thicknesses Of
paper.
A moist atmosphere is indispensable
to the healthy growth Of plants, and is
obtained by keeping the pan in the fur
mace filled with water, or the urn or some
other vessel upon the stove. The atmos-
phere must he free from sulphurous gases,
and to accomplish this end the back
damper in the stove must be kept open
enough to allow its escape, and the win.
dows raised little every day for q short
time, when the temperature outside will
allow.
If small plants, taken from the green.
house, be carefully ported in suit able soil,
placed in room with q somewhat moist
| atmosphere, free from poisonous gases,
carefully watered, exposed to the sun.
light part Of the day, no insects allowed
upon them, and the temperature kept As
directed, they will grow and we'll repay
the labor Of caring for them, and homes
be made brighter and happier by the
presence of an abundance of flowers.
USE OF SALT IN PACKING MEATS.
The Massachusetts Ploughman pub.
fishes the following interesting and val
liable facts about the uses Of salt and the
kind of salt to use in packing meats.
The meat.packer does not aim at mere
preservation of his beef and pork-his
main object will always be to secure the
keeping of his meat in the most palat-
able condition, and as much as possible
Of its natural color. Chloride of sodium,
or what means here about the same, q
good commercial salt, answers both ends
satisfactorily. il properly applied. It
does not necessarily change the color of
the meat, nor does it affect its tenderness
beyond reasonable limits. 1t is also a
good antiseptic, for it prevents, if pre-.
sent in sufficient quantity, the develop.
mcnt of organisms of lower order which
in their growth, as q natural consequence,
will hasten the disiniegration of the meat
mass, and thus its final putrefaction.
Practice recommends the use of the
coarse and hard qualities Of salt for meat
packing, for the following reasons: They
dissolve gradually, and contract the meat
by degrees to desirable oopapectress {:
they keep the salt pickle within a certain
moderate concentration: they canno'
enter mechanically into tho meat, I'd
thus overeharge It, and may Their fore
be apptTed in sufficient excess So AZ r.
COMPENSATE for the losses of pir;kle bv
ieakage: ETC., without endanr erine the
tenderness and the flavor prem aturelv.
The common fine salt answers for ,
| short period of keeping very we'll. and Is
consequently used in tho packing Of ma.t
for immediate family Consumption. Fifty
to hfty"six pounds of coarse salt are
usually taken for tie sailing down Of one
barrel Of meat: the bottom and TOP OF
the barrel are always carefully covered
with a layer Of coarse SALT The coarse
quality OF salt which are psed in orr
country are either manufactured from
orlnes or from sea water. The purcr the
salt the nicer is the favor of the meat.
salt which contains large quantities Of
foreign saline admixtures, particularly
OF chloride Of calcium and of chloride Of
magnesium, imparts a pangant and dis.
agreeable taste and Injuries the color of
the meat.
The Sheltyville (Ky.) Republican, says
that the worst case of selfishness that il
has been permitted to present to tao pub
lie emanated from a youth who cum
planned because his mother put bigger
mustard plaster on his younger brother
than she did On him, after they had
been eating melons and hard apples.
The marble statue of General =, d.
Baker. who was killed at Ball'. B1uh,
was shipped from Leghorn on the 10Th of
Nnvamho, fnr %ho Tf~:A.l Ga. m,