The National tribune., 1881-12-17

9Th Hdrr01ciHg and rolling. The land, just
before seeding with the drill, should be thor
oughly narrowed and rolled, to crush all Jumps
and completely powder the soil, so that the
largest possible portion of it will be available to
nourish the young plants Another object is, to
make a soft, mellow, seed-bed, into which the
drill can drop the wheat, and have fine earth to
fall back into the drill furrows to cover the grain
perfectly at even depth, with no hard, coarse
Jumps to hinder or smother the growth of the
young wheat
7th. Hoeiag or caltiUating the growing wheat
in fall and spring, often enough to keep down
weeds and keep the soil mellow and moist which
will greatly increase healthy growth, letting In
air and sunshine more freely, and will also
facilitate the applying of remedies for diseases,
well as the dislodging of insects when they
infest the crop.
8th Early harvesting. Much will be added to
quantity quality, and safety of the crop, by
early harvesting, while the wheat is in the soft
dough state, which tends to prevent injury by
rust, loss by sheling, and bad weather; enables
the work to be better DONE by not croWding so
much into short space of time, and the work is
more pleasant, as the straw is softer and tougher
furthermore, early harvest makes heavier grain,
while the same weight of grain makes more and
better -four.
VIENNA BREAD AND ROLLs.-PrOfessor E. n.
Horsford gives the following description of these
famous productions:
The three most important factors or ingre-
dients in the production Of these delicious un-
equalled bread and rolls are first, the selection
of -four made Of the very best oChedt-that is dry
and ripe in which is the largest proportion of
gluten compared to the starch; and this best
flour is made by process of grinding in which
as much of the proportion of the kernel next
to the bran as possible is retained, in which is
the large share of gluten; second, the use of
proper yeast and right preparation of dough,
about as follows: pounds of flour, quarts of
milk and water in equal parts, p ounces of
press yeast, and one ounce salt. This dough is
covered and left in temperature of 70' to S0'
about q to hours, when it will present puffed,
smooth tenacious form and Sellewish color, and
is elastic under pressure of the fingers, indenta
tions gradually disappearing to eyenness again
1t is now ready to be cut and weighed into
masses of one pound weight or less if desired;
third, proper baking The oven should be of
good brick or stone walls; the size of loaf and
needed temperature are so fixed as to secure
perfect cooking Of the whole mass, so that when
taken out Of the oven every part of it, crust
and crumb, will be thoroughly done through
but none of it burned in the least-and whole,
have an agreeable aroma while warm, and when
cold shall be palatable in the highest degree even
without butter or other condiments of any kind
SALT.-One of the most valuable results of the
application Of common salt to the soil is its
property of assisting decomposition Of various
Inorganic ingredients. Thus it increases silica
in the straw of grain crops, and enables the
farmer to enrich his lands without the danger
of raising straw too weak to support the grain.
It is also supposed to act in similar beneficial
manner when applied to soil in which fruit trees
are planted, equaliziag to some extent the ele-
ments Of growth and imparting to the soil
property of great value in
seasons of continued drought. Asparagus which
has been treated with salt stands more erect and
the stems are stronger than when salt is not
used, but it may be doubted whether it improves
the quality OF the plant as vegetable for con-
sumption.
HaPCEC AMI CannyC