The Forest Republican. [volume] (Tionesta, Pa.) 1869-1952, 1879-04-23
FARM, GARDEN AND HOUSEHOLD


the depth of plowing. When the soil is
shallow the gradual deepening of il
should be sought by the use of appropri-
ate materials for improvement until the
opjoct is fully attained. The sub-soi
ought not as a rule, to he brought out oi
its bed except in small quantities to be
! exposed to the atmosphere during the
tall, winter and spring, or in a summer
! tallow; nor even then except when such
! fertilizers are applied as are necessary
| to put it at once into a productive con-
| dition. Two Indifferent soils of opposite
character, as a stiff clay and sliding
sand, sometimes occupy the relation of
surface and sub-soil to each other. and
when thoroughly mixed and subjected to
cultivation they will produce a soil of
greatly increased value.
Soils appropriated to gardens and hor-
! ticultural purposes are often deepened to
fifteen and even eighteen inches with
benefit, and those for general-tillage crop
to about twelve inches with decided adj
vantage. But whatever is the depth of
the soil the plow ought to turn up the
entire mass if within its reach, and
what is beyond it should be broken up
by the sub-soil plow. When all circum-
stances are favorable to the use of the
sub-sOil plow an increase in the crop
follows, as the hard earth below the
reach of the ordinary plow has been
loosened. This permits the escape of
the water which falls on the surface,
the circulation of air and a more extend
ed range for the roots OF the plants, by
which they procure additional nourish-
ment and secure the crop against drought.
The benefits of sub-soiI plowing are
most apparent in an impervious clay sub
soil and least evident in loose and leachy
soils.
On low or strong land the experienced
farmer prefers to see the furrow left on
edge exposed to the action of air and
harrow. Sandy or dry soil requires flat
plowing, which tends to consolidate the
land.
AS n rule those crops are the most pro-
ductive which are plowed the oftenest.
Caution must be used, however, especi-
ally after the second blowing of corn,
when surface-plow is less liable to in
jure the roots than an ordinary one.
Cotton, while requiring that the ground
be stirred repeatedly, calls for care in. lis
cultivation after the bolls begin to form.
AS the turns made in plOwing con-
sumes time it is economy to run the fur
rows in the longest direction. Actual
experiment has proven that the time lost
in turning short plots make large item
in the expense account.-NeoO York
World.
APPLE PUDDNG.-One cup milk, one
egg, one teaspoonful cream-tartar, one
half teaspoonful soda; flour to make n
batter Pour this over quartered apples !
and steam two hours. Sweet sauce.
WIDOWS CAKE.-Two cups Indian
meal, three cups wheat flour, one pint
buttermilk, four tablespoonftlls of mo-
lasses, two tablespoonfuls of saleratus.
To be eaten hot, with butter, for tea or
breakfast.
GINGER-SNAPs.-H a cup of butter
and half cup of sugar beat together,
half pint of molasses, one teaspoonful |
of cream tartar, two of soda, one cup cf
milk; and flour enough to make a stiff |
dough. Roll it about quarter of an inch
thick; cut with a small wine-glass, and
bake them hard.
BEEF OMELET.-Three pounds of beef
fine; three eggs beaten together;
six crackers rolled fine; one tablespoon |
full of salt, one tablespoonful of melted |
make like u loaf of bread. Put a little |
water and bits of butter into the pan;
invert another pan over it; baste the !
omelet occasionally, bake an hour and a |
quarter, and when cold slice very thin. |
MILK SOUP.-Two new potatoes, one
quart cold water, one ounce dripping of |
clarified fat, butter or lard, one ara a |
half ounces fine sago or tapioca, one pint |
Of milk; pepper and salt. Boil together |
in the water the fat, potatoes, pepper and |
salt. When the potatoes get soft, make |
them smooth with wooden spoon; then |
add milk and tapioca or sagO. Let the |
whole simmer for ten minutes. This is |
a very nice dish for children or sick per- |
DOdS.
ENGLISH CHEESE-CAKES.- Stake two |
quarts of new milk; set it as for ch eese |
and slowly whey it; then break it in a |
mortar; put to it the yolks of three and |
the whites of two eggs; sweeten to taste;
add some nutmeg and rose-water; mix |
the whole together. Set pint of cream |
over the fire, and make it into hasty |
pudding. Mix all the ingredients well |
together; fill your patty pans; put them
into the oven. When they |
rise well up they are done.
On the Care of Infants
In nursing, over-feeding does more
harm than anything else; nurse an in
tant Il month or two old every two OF
three hours. Nurse an infant of six |
months ana over nVe times in twenty
four hours, and no more. If an infant |
is thirsty give it pure water, or barley
water; no sugar.
If the infant must be fed, boil tea
spoonful of powdered barley (ground in
II coffee-grinder) and a gill of water,
with little salt, for fifteen minutes,
strain them, mix it with half as much
boiled milk, add a lump of white sugar,
size of a walnut and rive If l1kpyVorTn |
from a nursing-bottle; keep bottle and
mouthpiece in bowl of water when
not in use, to which a little soda |
may be added. For infants five or six
months old, give half barley-water and
half boiled milk, with salt and lump |
of sugar For oder infants give more |
milk than barley-water. For infants |
very costive give oatmeal instead of |
barley. Cook and strain as before. |
When your breast-milk is only half |
enough, change off between breast-milk |