The Forest Republican. [volume] (Tionesta, Pa.) 1869-1952, 1880-04-21

The stock and the Graft,
DO not graft upon old trees. Do not
graft upon old trees that are in an un-
thrifty or dying condition, until you
have pruned, manured, and cultivated
them TO give them a new start. After
they have made new shoots, and shown
that they have q new lease of life, you
may graft with profit. Do not graft
winter varieties upon early sorts, or
tart apples upon sweet, If you want TO
secure good specimens of the new sorts
you put in There are many well au-
thenticated facts which show that the
stock does have some influence upon
the graft. A neighbor of ours across
the line, of an inquirine turn of mind,
found in one orchard near him, trees
of the Rhode Island Greening that
habitually produced apples that rotted
on the trees in the fa.l, and none of
them would keep until the new year,
while the orchard close by bore frnit
that kept well. Upon inquiry he found
that these poor keepers were grated
upon early stocks and upon unthrifty
trees. There were two causes at
work to hasten the maturity of the APP
pies and make them comparatively
WI Al lOu Wdnb lOtC hCCDNlbf
graft winter varieties upon winter
stocks. There is very little doubt that
sweet varieties are made less sweet by
being grated upon some stocks. Care
lessness in selecting stocks is one of the
reasons why there is such wide de-
parture from normal type in many of
the more popular varieties of our win
ter apples. Our nurserymen ought to
look after this thing, and in planting for
nursery stocks the seeds of early ahd
late apples should be kept separate, and
the young stocks designed for winter
val ieties should be grown exclusively
from the seeds of the best keeping win
ter apples. We have no doubt that our
best winter apples can be improved in
their keeping quality by being grated
upon late keeping stocks, and by being
grown upon well-fed, vigorous trees.
american AgrTcuturiSt.
Recipes.
BALLOON PUDDNG.-Take one pint of
sweet milk, three eggs, one pint offlour /;
beat the yolks of the eggs light and mix
with the milk, then stir into the flour
gradually, beating it well; add one
saltspoon OF salt; then wisp the whites
of the eggs until stiff, and stir through
the milk and flour lightly; butter small
cups, and fill them half full of the mix
ture, and bake in q quick oven; when
done, turn them out of the cups on to a
heated dish, and send to the table ot.
Hot BUTTERED LOAF.--One quart of
flour, a gill of yeast, two eggs, one table
spoonful of butter creamed, making il
softer than light bread dough, liehtened
in the shape you bake it in, which is
nGnaIIU q TOnnh tin Molvo - ,ft
breakfast for tea. 1t is delightful for
handed supper when cut into slices =
little less than an inch thick, Just as
soon as it is drawn from the oven, and
buttered generously. The slices should
be heaped one upon another as fast as
buttered, so that the loaf may retain its
shape.
BOILED ONIoNs.-Take off outside
skin, cut off both ends, let stand in cold
water an hour; then drop them into a
saucepan containing two quarts boiling
water; boil fifteen or twenty minutes
saucepan must be closely covered; then
pour off this water; then boil a half
hour longer in two quarts of tres Ii
boiling water; scald cupful of nice
fresh milk, thickened with little flour
season to taste and boil five minutes,
and serve whole. This destroys the
strong, disagreeable taste and smell OF
the onions, and will not produce heart
burn.
EAsILY-MADE STEw-Which may be
left in a slow oven for several hours, OIL
even all day. Take two pounds ol
gravy beef, cut off the skin and fat, di-
vide it into pieces about an inch square,
wash it, then place it in large bowl OF
small crock, cover it with water, OF
rather add as much rs desired for gravy
or beef-tea; let it stand an hour, then
cover it with plate, and place it in a
slow oven, adding previously little
salt, and if liked, an onion cut up fine.
1t should cook four or five hours, and
then there will be enough gravy for de-
licious and most nutritious beef tea, as
well as an excellent dish of wholesome
meat.
Wet and Dry Flowing.
Flowing land when it is very dry is
nearly as hurtful as when it is very wet.
But my experience is with heavy clay Oh
land in which clay is an important con-
stituent. Such land when plowed dry
breaks up lumpy, and subsequent rains
do not dissolve the Jumps. 1t is my
opinion that there is never a more suit
able condition for blowing any soil than
when IL mas enough moisture to cause
the burrows to fall loosely from the
plow, with no appearance OF packing
and no Jumps.
Turning Manure.
A large heap may be turned by be
| ginning at each end. and throwing of
the manure to a distance of about three
feet; gradually move it from each end
until there are two heaps. After til,
manure has remained in this way for
few wee ks, replace the two heaps, max
ing one heap again, thus turning the
manure very thoroughly twice. II
turning, the manure should be shaker
thoroughly apart, and all the lump!
broken. Two loads of manure so treated
do as much immediate good as will