The Forest Republican. [volume] (Tionesta, Pa.) 1869-1952, 1881-03-09

good reason why 1t should not be. The
large vineyards can supply our city
population, but to supply the agricul-
tural districts, grapes must be grown al
home. This can be done at so small
cost that no man who owns home with
= half-acre of land has any apology for
depriving his family of grapes. An
eighth OF an acre in vines will supply a
family and leave q surplus to sell. Any
well-drained land that will produce
sixty bushels of corn to the acre NAV be
expected to produce good grapes. Wells
prepared borders, with good supply of
bones, are desirable, but by no means
essential. A dressing of wood ashes
Is an excellent fertilizer, but any
manure good for corn will be good
fer the vines. The varieties which
do well under the greatest variety of
circumstances, ana bear neglect best,
are such as the Concord, the Hartford
Prolific and the Ives Seeding. There
are grapes of much better quality than
these, but they are good enough to suit
the popular taste, and are hardy. They
can be relied upon to bear fruit every
season in generous quantity. The Ives
has thick skin, and is particularly de-
sirable to pack in boxes for winter use.
They have been for years before the
public, are thoroughly tested and can
be furnished very cheaply by any
nurseryman. A cheap trellis of chest.
nut posts and wire will be all the s1p-
port they need. A four months supply
OF grapes will promote health in the
family, save doctors bills and prove an
important part of the food supply
A'1seTScGn AgTjcuJtNTiSt.
About Horses.
The stomach of horse has a capacity
OF about sixteen quarts, while that of
the OK has $50. In the intestines this
proportion is reduced. the horse having
2 capacity of 100 quarts against 100 of
the OK. The OK, and ns9rly all other
animals, have gall-blad ler for the re-
tention OF part of the bile, secreted
during digestion. The horge has none.
and the bile flows directly into the in
Cestlues as fast as secreted. This con-
struction of the digestive apparatus in
dicates that the horse was formed to
eat slowly, and digest continually bulky
ana lnnutritious food; when fed on hay,
II passes very rapidly through the
sDomach 1nso the intestines. The horse |
can eat but five pounds of hay in |
an hour, during mastication, with |
,.oour times its weight of saliva. |
NOW, the stomach, to digest it |
Well, Will contain but about ten quarts
ana Wnen the animal eats one-third of |
MS daily rations, or seven pounds, in |
1ne and one-half hours, he has swal- |
owed at least two stomachfuls of hay
and saliva, one of these having passed
70 the intestines. Observation has
shown that the food is passed to the in
iestines by the stomach in the order in
which it is received. If we feed q horse
with six quarts of oats. it will lust fill
ais stomach; and if, as soon as he fin.
shes this, we feed him the above ration
u seven pounds OF hay, be will eat
Iumclent in three quarters of an hour to
nave forced the oats entirely out of his
stomach into the intestines. AS it is
ne office OF the stomach to digest the
lltrogenous parts of the feed, and as a
tomachful of oats contains four
Or hve times as much of these as
me same amount of hay. it is GER
ain that either the stomach must Sc
'rete the gastric juice five times as fast.
n 1t must retain this food five times as
ong. BY feeding the oats first, it can
'nly be retained long enough for the
proper digestion of the hay; conse-
luent y 1t seems logical, when feeding
food ike oats with a bulky
me ike hay, to feed the latter first.
living the grain the whole time between
he repasts to be digested. The digestion
u the horse is governed by the same
avs as that OF man; and we know it is
.,ot best for man to go at hard work
ne moment hearty meal is eaten, SO
We should remember that horse
ught to'navea little rest after his meal.
While the stomach is most active in the
PROCESSES OF digestion. Planter and
1dTnlef.
Recipes.
LEMON CAKE.-One cup CT butter, two
ups OF sugar, three and half cups of
lour, one scant cup of milk, two whole
ggs and yolks of two, two teaspoonfuls
I cream OF tartar, one tt+spoonful of
oda, grated rind of two Ia 20 lemons,
lake in layer cakes. Icing for the cakes
whites of three eggs beaten TO a stiff
roth, one pound of powdered sugar.
lice of two lemons.
FOURCHETTE.-Bits of nice salt pork,
bout one third of an inch thick, two or
hree inches square; bits of calls liver
he same size. Puf these alternately on
long skewer, beginning and ending
Vlth pork; lay 1t in the oven across q
pan, and roast as you would
RehobAilS OCtfAoAOuhtlJs w u6u
lide the pieces from the skewer. and
erve on hot plate.
To KEEP TOMATOES WHoLE.-Fiil a
arge stone jar with ripe tomatoes, then
id few whole cloves and a little
ngar; cover them we'll with one-half
old vinegar and half water; place
iece of flannel over the jar, well down
a the vinegar; then tie down with
aper. In this way tomatoes can be
ept a year. Should mildew collect ON
nc flannel it will not hurt them in the
,ast.
STUFFED EGG PLANT.-Cut them in
alt, lengthwise, and parboil them in
alted water; scoop out most of the in
lde, and pound this to paste in the
lortar, with little fat bacon and some
lushrooms, previously chopped up, a
tile onion, also chopped, pepper and
ut 10 taste, and little erumb of bread
baked in stock. Fill each half with
lis mixture, lay them in a we'll but
red tin, and bake for about quarter