Centre Democrat. [volume] (Bellefonte, Pa.) 1848-1989, 1880-04-29

The stoek ana the ssraft.

DO not graft upon old trees. Do not
graft upon old trees that are In an un-
thriity or dying condition, until you
have pruned, manured, and cultivated
them to give them new start. After
thew have made new shoots, and shown
that they have new lease of life, you
NAV 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
Won nut in. There are many well-au-
tbenticated facts which show that the
stock does have some influence upon
the graft. A neighbor OF ours across
the line, of an inquiring 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 fal, and none of
them would keep until the new year,
while the orchard close by bore fruit
that kept well. Upon inquiry he found
that these poor keepers were grated
upon early stocks and upon unthrifty
trees. There were two causes Mt
work to hasten the maturity of the ap-
pies and make them comparatively
worthless. II you want late keepers,
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 and
late apples should be kept separate, and
the young stocks designed for winter
va, 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 Agrtcultnrtst.
BALLOON PUDDNG.-Take one pint oil
sweet milk, three eggs, one pint of flour
beat the yolks of the eggs light and mix
with the milk, then stir into the flour
gradually, beating it well; add one
sPltspoon 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 iull Of the mix.
ture, and bake in n quick oven; when
done, turn them out OF the cups on TO 8
heated dish, and send to the table lot
HoT BUTTERED LoAF.-One quart o.
flour, a gill of yeast, two eggs, one table
spoonful OF butter creamed, making il
softer than light bread dough, lightened
in the shape you bake 1t in. which /:
usually round tin. Make it up after
breakfast for tea. 1t is delightful for
handed supper when cut into slices y
little less than an inch thick, just aS
soon rs it is drawn from the oven. and
buttefed 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 stan d in cold
water an hour; then drop them into 8
saucepan containing two quarts boiling
water; boil fifteen or twenty minutes
saucepan must be closely covered; ther
pour off this water; then boil n hall
hour longer in two quarts of iresl
boiling water; scald a cupful of nict
fresh milk. thickened with little -four
season to taste and boil five minutes
and serve whole. This destroys the
strong disagreeable taste and smell o.
the oRions, and will not produce heart
burn
EAsILY-MADE STEw-Which may b,
left in a slow oven for several hours, ol
even oil day. Take two pounds o
gravy beef, cut off the skin and fat, di
vide 10 into pieces about an inch square
wash it, then place it in large bowl ol
small crock, cover IL with water, ol
ather add as much rs desired for gravy
beef-tea; let it stand an hour, ther
over it with a plate, and place it in {
low oven, adding previously littl'
salt, and If liked, an onion cut up fine
1t should cook four or five hours, anC
then there will be enough gravy for de
licious and most nutritious beef tea, n,
we'll as an excellent dish of wholesome
meat.
Wet and Dry Flowing.
Flowing land when 1t is very dry Il
nearly rs hurtful as when 1t is very wet
But my experience is with heavy clay o
land in which clay is an important con
stituent. Such land when plowed DIR,
breaks up lumpy, and subsequent rain
do not dissolve the Jumps. It is IN,
opinion that there is never a more suit
able condition for glowing any soil thai
when it has enough moisture to caus
the burrows to fall loosely from tn
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 oi
the manure to distance of about thre
feet; gradually move 1t from each ent
until there are two heaps. After th
manure has remained in this way for
few weeks, replace the two heaps, max
ing one heap again, thus turning tn
manure very thoroughly twice. Il
turning, the manure should be shaker
thoroughly apart, and all the lump
broken. Two loads of manure so treate,
do rs much immediate good as will
three of coarse, lumpy stuff.
Land Floods.
Nurnararro f-~s.