The Somerset press. [volume] (Somerset, Ohio) 1873-1977, 1879-06-05
TOPICS FOR THE FARM.
Summer Pruning Fruit Trees.

Summer Pruning Fruit Trees
John Quill writes from the Sanitariuna
at College Hill, Ohio: Summer pruning
will benefit fruit trees immensely. Nip
those unproductive sprouts and suckers
in the bud while they will readily snap
under the pressure of the fingers. A
much better way is to cut them off with
a knife, always cutting smooth on flush
with the bark of the trunk or branches
The noticeable strength with which these
sprouts grow is evidence that they are
assimilating the stamina that rightly
belongs to the fruit spurs. The fruit
spurs are designed by dame Nature to do
double duty, leaf and fruit; they pro-
gress slow and sure, manufacturing the
vegetable particles of sap and wood into
luscious fruit. The superfuous sprouts
that emanate with vigor from trunk and
arms counteract the productive element
that should have an uninterrupted dis
tribution amongst the bearing branches
and convert it into wood and leaf.
Would you expect the fruit to attain a
high degree of excellence under these
circumstances?
Remove these sprouts and suckers in
summer while they are soft and of yield
ing nature.
They are to the tree what the weeds
in the garden are to the vegetables.
Young fruit trees planted out the pre-
vious fall or spring should be seen to in
midsummer, and the young growth of
the same season topped or cut back six
young shoots may demand. This should
be applied only to the stronger shoots
that are leading and taking advantage
of the weaker bra: ches. This would
equalize the growth, and enable the
topped shoots to throw out lateral spurs
that will produce fruit the coming year.
We have practiced this mode Of fruit
culture with entire success in the val
leys of the Delaware, on the banks of
Monongahela, on the hill.t tops overlook
ing the Ohio, and suffice it to say that
nature always responded to our efforts
with benign smiles, when the cold, pitt
less hurricane or tickle fortune dashed
our anticipations against the ragged
edges of despair.
Midsummer would also be the time to
thin out the over-dense branches of
large frnit trees. The initiated could
more readily discover the mischief
resulting from an over-abundant supply
of branches when the trees would be in
leaf and in fruit, the smaller branches
here and there being stifed and shaded
by the larger ones, unable to bear or
perfect their fruit since they are shaded
from the sun, air and rain. Such may
be removed with impunity at any season,
winter or GUNNER. Saw them off smooth
within half or three-qaarters of an inch
of the trunk of the tree. Our instruc-
tions are applicable alike to those hav-
ing only single tree in corner of a
city lot, as well as those having exten-
sive estates in suburbs or country.
Nature abounds with hidden treas
ures. Study her character and supply
her wants and she will reward you with
Just appreciation. The uncultivated
human species offer an even parallel to
the uncultivated samples of vegetation.
Irish Stew.-One and half pounds
of canned meat, one and a half pound
of potatoes, half pound of onions.
Time required, about one hour. To
make an Irish stew: Wash one and a
half pounds of potatoes we'll in cold
water, and scrub them clean with a
scrubbing-brush. If the potatoes are
not very good, or are in any way
diseased, take sharp knife, peel them
and cut out the eyes and any black
specks about them but it is much better
to steam or boil them in their skins
Fill saucepan with hot water, and put
it on the fire to boil. Peel half a pound
of onions. When the water is quite
boiling, put the potatoes in a steamer
and sprinkle them over with salt. As
the onions are to be beaten with the
potatoes, put them in the saucepan oil
boiling water, and they can be boiled
while the potatoes are being steamed
Place the steamer on the saucepan Ol
boiling water, and cover it down tight
to keep the steam in. Let the potatoes
steam and the onions boil for half ar
hour. Now open the tin of canned meat
take one and half pounds of meat out
of the tin, and cut it in slices; take 8
fork and put it in the potatoes and
onions, to feel if they are quite tender
when they are sufficiently cooked, take
the potatoesou of the steamer, put then
on board, and cut them in slices; take
the onions out of the saucepan, put then
on Doafu, anu CUT Inem III sllces, tdks
large sauce pan, put in layer of pota
toes, then a layer of onions, then layel
of meat; sprinkle a little pepper and sal
over each layer of meat, for seasoning
pour half pint of warm water into tht
saucepan, put it on the fire, and let the
meat and vegetables simmer until they
are thoroughly warmed through. Fol
serving, turn the Irish stew out upon
hot dish.-Lessons in Cooking.
Buffalo Butter.-And now come
Colonel Miller, of New Jersey, anc
alleges that buffaloes can be tanned tina
it does not cost half as much to keep one
as it does an ordinary COW; that they cal
be fattened on half the feed needed fol
| averape-prade cattle and their meat i