Gloucester County Democrat. (Woodbury, N.J.) 1878-1932, 1880-05-27
FARM, GARDEN AND HOUSEHOLD


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 a tree
is upward from the ground; but it has
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 is 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 off to become
new layer of wood.
| A girdled tree may continue to grow
above the girdle, but never below. A
| girdled tree, in one,sense, 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 it from
drying, the life of the tree may be pre-
served l 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
a thing if they can make dollar out of
| it. Now, if the growth of the 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 Leaf in the top of
the tree, it will tend to increase the pro-
duction of fruit. That this is fact has
been sufficiently proven by numerous
experiments. Girdle the canes of a grape
vine and it ripens is fruit two or three
weeks earlier than a vine not girdled.
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 W hich our seasons
are ordinarily, with the usual treat
ment. too short. The reason that grid
ling has not been generally practised by
fruit growers, is because it has been
commonly supposed that vine or tree
cannot be girdled without killing it.
1t is my purpose to tell you now how
| you can girdle your vines and trees with
out injuring them. have girdled the
same grapevine i've yearsin succession,
and without injuring it in the least. The
proper time to girdle vine is when the
grapes are about the size of pea. The
| operation may be performed with sharp
Denknife, cutting clean chasm around
| the bearing canes, about one sixteenth
| of an inch in width. This chasm, while
of too small extent to injure the vine,
| will yet 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, and the circulation
| of the vine resume its normal cours }.
| The branches of all fruit-bearing trees
may 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 5he bark too Professor
| Stoekbridge.
Cleanliness in Milking.
To keep milk clean while in the act
| OF drawing it, the COW must be clean,
her bag and teats washed and wiped be-
| fore commencing to milk her, and the
milkman's hands be then washed. After
straining and setting, see that no foul
air can come from any quarter to taint
the milk and for this we must be careful,
| for such is often borne on a strong breeze
| fully mile off or more from the place
where it originated. 1t is, of course,
presupposed that all vessels used for
| holding the milk are kept clean and en-
| tirely clear of every sort of odors. We
| have often seen the dairy house placed
close to the cattle yard, poultry house,
and, what is foulest of all, a dirty pig
pen. No wonder where this is the case
so much butter and cheese are sent to
market not fit to be eaten.
Becipes.
To BAKE POTATOES QUICKLY.-To
bake potatoes quickly. pour water on
and let them stand minute or two be-
fore putting them into the oven
To Cook VEAL.-RoI the slices in
beaten eggs and then in rolled crackers.
Melt little butter in the frying pan,
and place the veal in it; cover tightly
and let it stew for an hour.
FRIED PoTAToEs. - Potatoes sliced
very thin should be cooked in deep
skillet; the lard or butter must be boil
| ing hot. If placed in wire sieve much
time is saved and trouble spared.
CELERY SALT.-Save the root of the
celery plant, dry and CRATE it, mixing it
with one-third AS much salt. Keep it
in boti le well corked, and it is de-
licious for oysters, soups, grayies or
| hashes.
PIE CRUsr.-Take boiled potatoes,
cold or hot, and knead into them small
piece of dripping, salt, and sufficient
| flour to make paste. No water or milk
should be used. Good for meat pie,
and is best eaten hot.
ARTIFICIAL CREAM FOR COFFEE
Beat one egg to foam, add table
spoon of white sugar, and pour a pint of
boiling milk into it, stirring briskly rs
| it is poured on the egg. Prepare at
night for the morning.