The Elk County advocate. [volume] (Ridgway, Pa.) 1868-1883, 1880-06-24
FARM, GARDEN AND HOUSEHOLD.
Tomatoes on TroIIises.


AS an experiment l trained one TO-
matO vine this year on trellis and do
not think l shall ever plant another
vine, without some kind of a trellis, un-
less it is to experiment. The fruits on
trellised vines attain large size, are
uicy and do not taste of the ground.
While the fruit of the vines that were
left to run on the ground were rotting,
those trained to a trellis were sound
and growing rapidly. The trellis l use
is the same as the one described and en-
graved in the Rurol last spring. 1t
takes but little work to make one. 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 advantage.
Moreover the arrangement gives the
garden a more tasty appearance and it is
mucl easier to keep the trellised ground
free from weeds.-C. r., in Rural NeW
Yorker.
Kill Your sheep While Young.
There are few animals kept on the
farm which, when they are in their
prime, pay as well as sheep, and there
are very few, if any others, upon which
old age has such damaging effect. AS
sheep are much shorter lived than any
other of our domestic amin ais, it is not
strange that many farmers attempt to
keep them too long. At ten years OF
age the horse is just in his prime, and
the COW is as good as ever, with the
prospect of remaining so several years
longer. But the sheep is very old when
it reaches ten, the natural limit of the
term of its life. After reaching this
age sheep are very likely to be injured
do
younger animals no harm. They are
more liable to be attacked by disease,
and if they live they will be likely to pro-
duce less wool and smaller lambs than
they have done previously. We do not
| think it pays, except, perhaps, in special
instances, to keep sheep after they are
six years old.
Put Glover on Your Land.
An Ohio paper says that by clovering
hundreds of farms that were about
worthless have been rescued from dilap.
idation and ruin. 1t is an accepted
truism that as long as "clover will
catch the farm can soon be restored to
paying fertility, and by Il good rotation
is even getting more productive and
profitable; for after some years OF such
treatment the land will bear harder
farming-that is, two or three crops may
succeed good coat of clover before
laying down t. clover again. Rough
new land should be subdued by the use
of large clover. Nothing so effectually
rots out stumps and kills weeds and
sprouts, and prepares the land for the
plow and good paying crops. Wild,
new lands should always have it sown
on the first grain crop down. 1t saves
vast amount of labor, for in few
a nd nlao
it of enemies TO the plow that it works
like old ground, and is good for full
crops. One great error is often fallen
into, and that is following the old tra-
dition that q bushel Of clover seed will
do for eight a res. That may have been
enough to clover land partially when it
was new, but whoever aims at getting
up his land in a speedy and profitable
way should SOW bushel on four acres
so that his land may be thoroughly
shaded.
CUCUMBER CATsUP.-Grate three dozen
large cucumbers and twelve white
onions; put three handfuls of salt over
them. They must be prepared the day
beforehand, and in the morning lay
them to drain; soak a cupfnl and half
of mustard seed, drain it and add to the
cucumbers, with two spoonfuls of whole
pepper; put them in n jar, cover with
vinegar, and cork tight; keep in dry
place. .-Je1Cish Cookery Book.
VEAL HAsH.-Take teacup of boil
ing water in a saucepan, stir in an even
teaspoon flour wet in tablespoon cold
water, and let it boil five minutes; add
one-half teaspoon black pepper. as much
salt. and two teaspoons butter, and let it
keep hot, but not boil. Chop the veal
fine and mix with it half as much stale
bread crumbs. Put it in a pan and pour
the gravy over it, then let it simmer
ten minutes. Serve this on buttered
toast.
ASPARAGUS SOUP. Select about two
dozen of good asparagus stalks; boil
these thoroughly in enough water to
cover them; quarter OF an onion
boiled with the asparagus Is an i'm
proVement; when tender take the aspar-
agus out of the water, saving the water
and removing the onion; cut the asp 4
agus into small pieces, OF course only
the tender part, and put them in NOR
tar, adding little OF the water; must
be pounded until perfectly smooth; now
take some sifted flour, q dessertspoonful.
bit OF butter as big as an egg and a
very little pulverized sugar; mix well,
and then put on the fire until it melts,
stirring all the time; add this to the
pounded asparagus and the rest of the
water; when it has boiled few min
utes mix the yolk of ore egg with a
tumblerful of cream, and add this; il
properly made it wants no straining /;
use salt and pepper to taste and very
| little nutmeg; one stalk of asparagus
may be left, which may be cut in thin
| Slicas ond addad laSt