Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1876-12-16
gARM AND GousEaoLD.
Waste on the Farm.

Very much has been written and
published about wastes on the farm,
and very many avenues of waste have
been very clearly pointed out. 1t
would seem that the subject had been
exhausted but now comes the Scien-
tifc Farmer, of Boston, with something
new under that head. The editor
states that of all the wastes on the
farm, the greatest comes of not prop
erly using our brains; the greatest
because at the bottom of all the other
wastes. A little thinking often saves
much labor. After accomplishing
almost any piece of work, the most
of US can look back aud see how we
could have improved on it, if We had
thong hit. As we review our crops of
this year, We see how they could have
been easily increased, had we only
thought. The ditch we dug through
our meadow, was not done in the
most economical way. We dug too
deep at first, and did not allow for
the settling Of the land. Hence a
waste of labor. We omitted buying
an implement that would have saved
nearly its cost in this one years use,
until we had spent much time in trying
to accomplish our work without it.
Here was another waste. We allowed
the weeds to grow on one piece of
land, not thinking to what proportions
they would grow by the time the
crops were too far advanced to admit
a hoe. A waste here which might
have been obviated. And so on,
waste, little and big everywhere, all
arising from our not thinking suffi-
ciently-waste, because not necessary,
and easily obviated. Verify little
thought will save to the farmer much,
and the saving, through this means,
even on a small farm, will represent
the interest on q considerable capital.
The wastes arising from ignorance can
very readily be diminished, and are in
large partinexcusable; those arising
from carelessness are not deserving
of sympathy. The farmer, as we'll as
the business man, must use business
principles, to secure the largest sue
cess, and the one should be as care
full of out-goes as the er.-lfobile
Register.
APPLE BUTTER. Pennsylvania is
famous, among other things, for
apple butter, or "strong apple
sauce" as it is called in New Eng
land; and Pennsylvania far
mer's wife tells the Germantown
Telegraph how she makes it as follows
" Take thirty gallons of sweet cider
THAT just from the press is to be pre-
ferred); boil it down to one-third of
the quantity, then add together about
two bushels of pared, quartered and
cored sweet apples, about one-third
at time, judging as to the quantity
of apples; then stir the whole mass
constantly with a long-handled STIR
rer, reaching down to the bottom.
This st;rrer must be from four to five
inches broad at the bottom, rounded
a little to fit the bottom of the kettle,
and have half a dozen or more half
inch holes bored through it. The
mass must be kept boiling and stirred
until the whole is reduced to say one
half of the original quantity of cider,
assumes dark color, and is perfect
~ smooth and palatable. For this
purpose, samples should from time
to time be taken out and tasted.
When done, it should be put in jars,
well tied over with paper, and then
placed in acool place. Otherwise, it
may work, and lose great deal of
it's value"