Richland beacon., 1875-03-20


Set a green hand 10 prunc frees
where limbs Of any size are 'e DC re>
moved. and the chances are. ten TO
one, that he will commence at 'he Top
and saw through the limb, until 1t
falls by its own weight; tearing down
the bark and wood, inllicting great,
ugly wound, which may require years
TO heal and which, if not carefully
protected from the weather, will cause
such decay as to destroy the tree.
The method commonly recommended
to prevent such injury is to begin at
the bottom, and cut halfway through,
and then finish from the top, or, with
very large limbs, to have them sup
ported by crotchcd pole or pitchiork
held by an assistant below; but we
have found better plan, and quite as
easy, viz, to make two cuts, the hrst
at convenient distance, say a foot,
from the point where we wish the
limb removed. This short stump can,
except in the case of very large limbs,
be easily held in one hand while the
final cut is made with the other.
/ After large liub is sawed oil, the
surface should be pared smooth and,
for this purpose, we have frequently
found a carpenters chi>el, about two
inches in width, much more conven-
lent than a pruning-knife. To pre-
vent decay there is nothing better
than ore or two coats Of good OIL
paint and it should be as near the
color of the bark rs possible. so as
not to disiigure the tree. All tools
used in pruning should be Of the
finest quality, and kept as sharp as
possible; 1t is poor economy to use
any others. Limbs are sometimes
cut too close but for every such one
there are hundred not cut close
enough. Every cut, large or small,
should be made in smooth clean,
workman-like manner-D. IN the
Farmer { E"g.)
PRUNING NEWLY PLANTED PEACH
|
Ihave lately planted against brick
wall few maiden Peaches and Nee
tarines, mostly of strong growth.
They are at present full size. as they
came from the nursery. When ought
they to be cut down, and how?
In the pruning of newly planted
IT, fruit trees, we advise the operation to
be deferred until such time as j, may
be observed that the buds have begun
to move. Then it may be safely in.
ferred that the roots are in action,
and that the plant has taken to its
new quarters. In trausplanting treess,
however Young, there is a considera'
r bic check given, and disorganIzatiou
q of the system of the plant effected
4 its vital forces are considerably weak
i ened, and the sap does not flow witt
the same vigor. The flow of the saE
y is always strongest towards thu
o terminal buds, therefore the remova
o Of these terminal buds by pruning
O. whilst the tree is yet in its weakene,
o state through removal, is unwise ant
r. not unfrequen,ly results in the loss Q
n the plant. But when we allow tn
, sap once to get into motion, and t
N flow in its own most easy and natura
If way, pruning may. he effected wi,hou
n dSnger.-Gardners' Chronicle
S. TO CHECK THE BOREk.
Vi Scoop out the ground funnel shape
~ some three or four inches from tn
base of the tree, to the depth of frs
'e surface root, aud clear out all quinn
IS ooze with knife. aud kill borcrs i
Ut sight, and then fill the space 70
g have dug ont with coarse dry salt
&c rock salt. if possible. or that fror
Ill refuse fish brine is good aud cheal
The weather will dissolve this grad,
ally, and what is made liquid therein
will enter worm holes in suf1icier
N quantity to "salt out" the borel
Nv without injury 10 the tree, wbic
NJ takes its nOurishment at the extrcmit
NO of its rootlets and far away from II
nd truuk-where the salt is.-Rur.
no H'orld.
70 MoLAssEs CAKE.
% Half pint Of molasses, one teaspoo
:! ful of soda, one cup Of sweet mil
0n fourteen tablespoonful Of -four, thr,
eggs, one teacupful of melted butte
a. one teaspOonful each of cloves, CHM
nc mon, allspice. and nutmeg, one tabl
VI spoonful of ginger, lemon. Dissol,
At the soda in the mOlasscs ; beat ii
- eggs; put the eggs, milk, and mola
u; scs, with soda) together; add ii
"a melted butter, spices, -four, and !cmo
~ bake in small scallop pans.
or BISCUIT.
One pint of milk, one cup Of yeas
~ one-forih pound of butter and lal
as mixed, one egg. one tcaspconful
VS. salt, one teaspoonful Of sugar; fo'
Up sufficient to make rather stiff bate
ed In the evening scald the milk. Whe
y, it is cold, add the yeast, and ST;
ID. Put 10 The -four, and set away to ris
:, In the morning add butter and lar,
Mix them thoroughly in the spong
then add egg. salt. and sugar. l.
this rise until it is very light. Mo
the biscuit without much -four, al
d, fiat them down in the pan.
ne
LOBSTER SOUP.
ut One large or two small lobster
aI one quart of milk, three hard cracker