The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1880-01-21
RARM, GARDEN AND HOUSEHOLD.

How toLDestroy Insects Injecting Tree,
Among the various methods prac.
ticed with success for the destruction o.
insects upon fruit trees, and applicable
to fruit trees, may be mentioned the
following:
l. Building fires in the evening to at.
tract millers and other insects, which
fall into the flames and perish.
Q. Earring the trees by striking them
with a heavy niece of scantling, padded
at the end to prevent injury to the bark
Cloth should be spread under the trees
to catch whatever falls. Some cater.
pillars, that spin down with q silk fiber
may be swept down with broom and
destroyed.
3. Smcaring the bark with tar, mo.
lasses, or printers ink, or, what is bet
ter, wrapping paper or cloth around the
trunk and applying the tar to these IN.
stead of the bark. The substance should
be renewed as soon as it becomes dry.
4. Surrounding the trunks with leader
troughs filled with oil, coal tar and
other liquids. Applying disks of tin
that, sloping downward, prevent insects
| pStSSluS. VI COttOL
wool around the trunks, etc.
S. Washing the trunk and the large
branches with soft soap or strong soap
suds, or lye, or whitewashing with
lime.
6. A wash composed of one pound OF
flowers of sulphur and peck of quick.
lime, mixed in close vessel with a suf-
| ficient quantity of hot water to make il
| of the consistency of common white
wash, has been used with advantage rs
a remedy against insects and mildew in
forest and fruit trees. It should be ap-
piled when freshly made, in April, using
q whitewash brush.
7. busting the leaves with lime OF
with powdered hellebore. when the dew
is on, has been mentioned as remedy
against insects.
8. Another mode for protecting the
trees against insects that crawl up to
the bark consists in fastening rope
around the tree and mailing strip OF
tin four inches wide around the rope.
where they may be killed by applying
kerosene.
Q. Digging around the tree to kill or
expose the larvs to frost has been tried
with success Others scatter corn
around the roots and allow hogs to root
among it, thus turning up the soil and
destroying doubtlessly many of the
pupe. Late plowing by exposure to
birds and frosts will assist to destroy
insects in their nests.
10. Hand picking, the seeking Of CO.
coons and insects especially in winter.
Sweeping or burning down the nests of
insects and seeking them thus in their
burrows have been tried with success.
II. The vapor benzine has been pro-
posed as remedy against insects de-
stroying woodwork. The injection of
mineral salts and creosote is preven-
tatiVe against insects damaging timber.
The sap wood of white hickory, so
liable to injury, from the boring of in.
sects, even after having been worked
and turned into spokes of carriages, is
often protected by these chemical pro-
cesses.
10 The apple leaf crumpler some
times contains the eggs of parasitic in
sects, which would hatch, and, by
multiplying, diminish the injury done
by this insect. It is, therefore, recon-
mended to gather the infected leaves,
and instead of burning them, throw
them on the ground in a bare place.
Parasitic insects would hatch and be
saved, while such of the noxious kind
rs would hatch perish before reaching
the feeding pace.
But many of the methods above
enumerated arc applicable only in n
small way to trees in nurseries or favor
ite shade trees. and in forest culture we
must seek relief from other sources, or,
rs happens, stand helpless and witness
the great injuries done without hope Of
relief.
Immense damage is also done in fields
and gardens to grains and fruits, and
here, rs in the forest. there is often evi-
dence that an increase is often caused by
the killing of birds. This leads us to
consider more fully this important sub
.jcct, so closely identified with sylvicul-
turc and our agricultural interests gen.
eraly. Report on Forestry.
TOMATOES ON TRELLISES.-As IN eX-
pertinent, trained one tomato vine this
year on q trellis and do not think shall
ever plant another vine, without some
kind of q trellis. unless it is to expert
ment. The fruits on the trellised vines
attain large size, are juicy, and do not
taste of the ground. While the fruits
of the vines that were left to run on the
ground were rottinS. those trained to q
trellis were sound and growing rapidly.
1t takes but little work to make trellis.
Any farmer can make all he wants IN
the barn some day when it rains. The
fruit will ripen more evenly and ten
DAYS earlier-which is quite an advan-
tage. Moreover, the arrangement gives
the garden a more tasty appearance,
and It is much easier to keep the trel-
Used ground free from weeds.-Cor-
respondence Country Gentleman.
How to Cook "a Steak.
There is no mystery about broiling O
beefsteak, and yet ninety-nine times in a
hundred it is badly cooked. The simple
art is 70 cook steak without smoking
it, and to retain the juices. When you
rest your cake of India-ink OH palette.
and happen to put your brush in your
mouth and taste it, the peculiar SAVIOR is
that of carbon. Now, carbon is one Of
the products of the imperfect combus
tion ofhydro-carbon, and the best lamp
black is made that way. Iftherc is any
taste of India-ink about steak or chop,
it is at fault. The art, then. is simply
to broil without firing or blazing. No
steak can be cooked without watching
it. The fire must be very hot. The
outside must be well cooked in order to
keep the juice inside; but the outside
must have scarce any thickness. The
thing to do is to turn steak from side
to side, and to keep doing it.. Never
pepper or salt steak until it is on the
dish. To pepper it might not do so much
harm, but to salt it is aim ost crime:
Never use a girdiron with too broad
Stats: that scores the beefsteak through,
and fries overdone, dry portions. In
cline your girdiron. If there is blaze
from the melting fat, the flame will
burn beyond the steak. 1t is difficultto
arrive ut a proficiency with a steak
which has too much fat on the edges.
Trim YOUR steak we'll, and, if there be
fat on it, when your gl,rdlron IS III,
clined, let the fat portion, be up, toward
the handle at first. Good steaks must
be served instantancous:.y on a not
plate. Butter is admissible on a steak,
but only in very minute quantity. If
the crude steak be of good quality, cut
an inch and an eighth thick, and. the
cooking artistic, the Juice of the meat
follows every cut. We cat more beef.
steaks. butchers know how to cut them
more artistically. and we cook them bet
ter in the United States than in Eng
land. This is in accordance with the
latnst testimony furnished by Mr.. Rich-