The Forest Republican. [volume] (Tionesta, Pa.) 1869-1952, 1880-06-09
FARM, GARDEN AND HOUSEHOLD
GirdIins frees and vines.

There are many things about plant |
growth that we cannot know; yet, by
careful study and experiments, we may !
learn much that is both interesting and
useful. Many of the popular notions IN
regard to plants have been proved to be
incorrect. 1t is commonly supposed,
for example, that the growth OF tree
is upward from the ground; but 1T mas
been demonstrated that the growth is
really from the top downward. The
sap passes up through the wood OF the
tree to the leaves, where it meets with
the material gathered from the air. In
this laboratory of the leaves, vegetables
matter lis formed, which is then con-
veyed downward-not between the
bark and the wood, has been claimed
but in the inside layer of the bark,
from which it is thrown of to become
a new layer of wood.
A girdled tree may continue to grow
above the girdle, but never below, a
girdled tree, in onessense, does not die
because of the girdle, but because the
denuded wood dries up SO as to prevent
the sap from passing up to the leaves.
If the denuded part can be so protected
from the sun and air as to keep 1T from
drying, the life of the tree may be pre-
served. 1 knew pine tree to live and
grow for eight years after being girdled;
but the growth was only above the CIR
die.
Farmers are always anxious to know
thing if they can make dollar out OF
it. Now, if the growth fthe tree is from
the top downward, a knowledge of this
fact may be of great value to fruit
growers. If we can keep the vegetable
matter formed in the leat in the top OF
the tree, it will t.nd to increase the pro-
duction of fruit. That this is a fact has
been sufficiently proven by numerous
experiments. Girdle the canes of a grape
vine and it ripens its fruit two or three
weeks earlier than vine not glrdled.
The same is true of the apple and all
| fruit-bearing trees. This fact is OF es-
pecial Importance in the culture OF
grapes. as in this way we can ripen va
rieties of this fruit for which our seasons
are ordinarily, with the usual treat
ment, too short. The reason that grid
ling has not been generally .practlsed by
| fruit-growers, is because 1T has been
commonly supposed that vine or Tree
cannot be girdled without killing 1t.
1t is my purpose to tell you now now
YOU can girdle your vines and trees with
ont iniuring them. l have girdled the
same grapevine five years in succession,
and without injuring it in the least. The
proper time to girdle vine is when the
grapes are about the size of a pea. The
operation may be performed with sharp
penknife, cutting clean chasm around
the bearing canes, about one-siXteenth
of an inch in width. This chasm, while
of too small extent to ipjure the vine,
will vet be sufficient to check for few
weeks the descent Of the sap, and conse-
quently the growth OF the vine below,
throwing the whole of the nutriment
absorbed by the vine into the tops OF
the canes and the fruit. The effect Will
be TO greatly advance and improve the
fruit. The girdle will, in little while,
readily heal over, ard the circulation
of the vine resume its normal cours j
The branches of all fruit-bearing trees
NAV be treated in the same way, and
with like results Any one can sue
cessfully perform the operation if they
are only sufficiently careful not to make
the cut in lhe bark too wide.-PTOteSSo1
Stock6Tidge.
Cleanliness in MILKING
To keep milk clean while in the ac'
OF drawing it, the cow must be clean
her bag and teats washed and wiped be
fore commencing to milk her, and th'
milkman's hands be then washed. Aftel
|
air can come from any quarter to talnI
/ the milk and for this we must be careful
. for such is often borne on a strong breez'
fully a mile off or more from the plac
where it originated. 1t is, of course
presupposed that all vessels used 10
{ holding the milk are kept clean and en-
, tirely clear of every sort of odors. w
, have often seen the dairy house place'
close to the cattle yard, poultry house
and. what is foulest of all, a dirty pig
+ pen. No wonder where this is the cas-
p. so much butter and cheese are sent t
' market not fit to be eaten.
t Becipes.
: To BAKE POTATOES QUICKLY.-T
v bake potatoes quickly. pour water o
e and LET them stand minute or two bt
4; fore putting them into the oven.
e To Cook VEAL.-Roil the slices i
= beaten eggs and then in rolled cracker
3 Melt a little butter in the frying PAL
u and place the veal in it; cover tight
= and let it stew FOR an hour.
: FRIED POTATOES. - Potatoes slice
. very thin should be cooked in dee
70 skillet; the lard or butter must be boi
inc hot. If placed in wire sieve muc
time is saved and trouble spared.
CELERY SALT.-Save the root OF IL
celery plant, dry and CRATE it, mixing
- with one-third rs much salt. Keep
- in a bottle we'll corked, and it is d
~ - licious for oysters, soups, grayies
~, hashes.
re PIE CRUST. Take boiled potatoe
A. cold or hot, and knead into them sma
A. piece of dripping, salt, and sutlicie9l
id flour to make paste. No water or mi
e. should be used. Good for meat pi
in and is hest eaten hot.
10 ARTIFICIAL CREAM FOR COFFEE.
p Beat one egg to foam, add tab
le spoon of white sugar, and pour pint
~ boiling milk into it, stirring briskly
50 it is poured on tie egg. Prepare
81 night for the morning.
re
he A man was struck down by paralyi