The interior journal. [volume] (Stanford, Ky.) 1872-1881, 1875-04-30
FARM AVID rsREssDE.

and use Of that Oriental plant, from the |
dried leaves Of which our common morn |
ing and evening drink is prepared by
simple infusion, must have been known
to the nations Of Eastern and Central
Asia during many centuries past II
was one of the discoveries made by the
Jesuit missionaries in China and Japan
three hundred years ago, but several
more ancient travellers have spoken Of
thi. article.
When the plants are three years old
they yield their first crop OF leaves.
TRANSPORTING is then convenient, to re-
licve them from the cluster, and give
each individual plant more space for It's
growth; they are now placed in rows
six or eight inches apart The bushes
are sometimes pruned to keep them low,
and to prevent their struggling or over
growing each other. After seven or ten
years they are cut down, TO give the
young shoots below a chance Of produ-
cling abundance Of fresh leaves.
WurrE SrEcKs IN BuTTER.-L. II.
Arnold, Secretary of the American
Dairymcn's Association, says white
specks in butter occur from several
causes, The first cause is the result Of
coagulation of the milk remaining in
the cream by minute germ. Any
cause that ripens milk rapidly will pro
duce the germ. When the germ grows
a little white speck is formed. Then a
little gas is generated, and the process
continues throughout the mass. II the
milk is feverish this process is apt to
proceed rapidly, and the specks will
gather on the top. Other specks come
from dried cream. Others are produced
by the action of light. | have tried two
pans of the same milk, and have had
one fecky and the other not. One pan
stood in the light and this developed the
ieck. The other stood in the shade and
had no fecks. Scalding the milk will
kill the germs, and consequently prevent
flecks. A milk-room should be just light
enough so that one can read a news
paper after being in the room ten or iif-
I
teen minutes
RAISING PLANTS BY STEAM.--Mr. ii.
Shipman, of Binghampton, has discov-
cred a new and novel method of making
seeds grow rapidly. BY adopting his
plan ladies raising plants from seeds can
save much time and labor. This plan
was tried in the middle of last March
while the snow was on the ground, and
rs will be seen below proved very sue
cessful. Mr.. Shipman made box with
, a sheet-iron bottom, filled it with earth
| put in the seeds and little water and
, then set it on the stove until the steam
! came up through the dirt. He then put
it in warm room to cool, and repeated
! the operation the following day. III,
, did this only twice, and in three day
} the sprouts made their appearance. In
two weeks from the time he planted
, them the vines were up four inches ant
, growing nicely. The moisture and hea
r combined make them grow very rapidly
, 1t is wonder that some of our profound
and far-seeiRg agriculturists who max
. seed raising a business have not yet trie'
4 to grow plants by steam.
h WHICH Fowls EAT THE MosT?-Thi
' question has been asked and answered
many times. Writers invariably try Il
solve this question so as to make it al
argument for some particular breed, am
. that one is generally the breed in whicl
: they are constantly giving the favorit
= coop of fowls all the tit-bits, which the
do not count as anything. But to an
: swer the question rightly would be t
:, say, the hen that eats the most, as a rul,
is the one that produces the most. On
bushel of corn, or its equivalent in othe
&c food, will make nine pounds of liv
u poultry, or seven and one-tenth pound
II of dressed poultry, or twelve and on'
e. half pounds of eggs One has only
II weigh his pullet at six months old
;. know how much money he has expende
u for her, and il he has not furnished tn
= feed, he will know just how much sh
II has foraged off her neighbors for hi
l. benefit. Most farmers have feeling tina
y the corn which is fed TO fowls is throw
'e away, and that their pocket-books hay
9 been depleted 50 much. He shout
3 rather look upon the transaction as jus
e SO much exchanged for eggs or poultr!
i the profits of which are coming to hir
e to better fill that pocket-book.
Is VEGETABLE Sour FOR SUMNER USE
% The best soup may be made with littl
'e expense when vegetables are plentiful
le Even the odds and ends of roast wi
d serve very well for basis if no piece
d fresh uncooked meat is at hand. Ii
the vessel in which you cook your sou
y be provided with close cover, and allo
u yourself plenty of time, so that the sou
y may only simmer for five or six hour
a but never boil hard. As the water evaI