The Osceola times., 1878-08-03
In planting cut ihs vine back two
buds. Mhatt yer its strength orsge.

IN planting cut ihs vine back two
buds, Whatever its strength Qrsge.
Summer pruning consists in pinching
OF weak and struggling shoots in order
to confne the rap to the main branches.
The 6spt summer allow but one main
shoot 70 grow. In the fall, after the first
frost, cut all the summer gf0wth back
TO within two buds OF the ground.
The second year confne the sap TO
two branches, and In the fall cut back
10 three buds each. Ts%sa
The third year, If your vine has made
vigorous growth, lew stems Of grapes
may be allowed to mature, but better
take of all the fruit than to suffer too
much To grow. 3, sai - =, lrie.g
Too heavy bearing while young will
weaken the vine for all future time.
The, trimming DOW depends on what
kind Of trellis you wish 10 cover.
After you have obtained good vigor-
GUS root, you can make it grow in almost
any place OF shape you wish, by keeping
the branches desired tied up, and all the
Others pinched back. -..,.-
Each year few OF the strongest
branches should be allowed to grow a.
bearers OF fruit the following year.
10 trimming cut away rs much OF the
old wood as possible and save the new,
~ all the fruit buds are on the new.
You can easily tell how much to cut
away BY holding yeur new wood up to
the trellis, and imagine q branch with
three stems Of grapes for each bud. 10
II you do not cut of enough in the
fall, and you find that the vine is going
to b too thick, do not fail to attend TO
1t when the shoots are from three to six
inches long, in the spring, or while in
blossom. AS soon as the fruit is set ex-
anime the vine; spread out the new
wood 10 that each bunch of grapes will
hang free and clear; pick off all the
small stems OF fruit, and fasten the vines
securely, 30 that the wind will not de,
stroy your crop by breaking the young
and tender branches.
When the wood has grown 80 that
there are three leaves beyond the last
bunch of grapes examine the vine,
select the branches you wish to ave fOf
fruit.beariDg the coming yeas, and keep
them tied up until they have grown as
long a. you wish to make use of. The
snds Of the other bearing branches
should be -piDched off as soon as they
reach this point, g three leaves beyond
the last stem Of grapes"
| Break off all shoots and latersls as
they make their appearance, but on no
account iojure the leaves on their bear
Ing canes.
Ths fruit will color but not ripen If
the leaves are destroyed.
Grapes for fall and winter use should
be packed as soon as ripe. and when
perfectly dry, packed in fine dry saw
dust. Select your box or jar, cover the
bottom with sawdust, then layers of
4 gyapea and sawdust alternately until
full Keep. them In the coolest place
you can find free from frost, until
l wanted Tor use. r. &
| Ussro1 Susgessisns.
| OPEH-sHELLED LEMON PIE.-One
leson grated. one-fourth pound of but.
ter, oue-halt pound of sugar; FIVE eggs,
whites beaten TO q froth and added lu st
before baking.
In Germany they make very palata-
bic cheese from q mixture OF potatoes
reduced to pulp and sour milk. The
older these cheeses are the more the
quality improves.
To own few fruit trees, or few fowls,
1 ~, calf, sheep Or pony, and to have
tne entire disposal Of their produce, q YES
child an active and loving interest in
the farm which may hereafter operate
for its greatest good. re q I'M Z
OMELET.--Six eggs, beaten separately,
one and one-half cupful sweet milk, a
little salt, one tablespoonful of -four.
Poqriuto heated butter pan, set on top
Of stove till II .boiIs, stirring constantly
then put In hot even to brown.
oILfD1NDIAN PUDDrNG.-One cup of
sour milk, one tablespoonful of lard or
butter, ono cup Of Indian meal, one cup
-four, one-half tablespoonful each of soda
and salt; to be steamed or boiled one
hour; tie in bag, loosely, to boil.
PEEL and boil old potatoes in salted
water and take up as soon az done that
they may remain whole; have ready
some rolled crackers and beaten egg;
dip the potatoes into the egg and then
into crackers and then fry in boiling lssd.
AN infusion Of the dried blossoms Of
the common oowslip Is drank in some
countries in England under the name of
cowslip tea. The blossoms Communicate
an aromatic fragrance. to home made
VINES, resembling that OF the Msscstsl
wines OF the south of France.
FRosrkD LEMON PlE.-J uice and grated
rind Of ore large lemon. yolks of three
eggs, one cupful Of sugar, one.third cup
full OF milk or water, tablespoonful of
flour;s two pies. When baked. add frost
ing and bake light brown. Frosting-
Whites OF three eggs, seven tablespoon.
iuls of powdered sugar. ,-s
PRECAUTIONS against insects of ssstf
kinds should be adopted early in the sea.
son, because when they are allowed to be
developed to maturity they propagate
eggs in such abundance that il Is almost
impossible TO keep them under The
destruction Of enc early moth is a far
better preventive than killing hundred
caterpillars. .,.~...
Boil some small onions, changing the
water twice, and sailing it the last time.
When done, take the onions up with
skinner. Thickeu the water, which
should be boiled away to about pint,
with very little corn starch add but-
ter, pepper and salt to taste. Have
toasted some thin slices of bread, lay
them in dish, put the onions on the
slices, and pour the gravy over.
CLAN SoUr-Wash and boil twenty or
twenty FIVE little neck CLANS till they
| come out OF their shells easily; then