The Elk County advocate. [volume] (Ridgway, Pa.) 1868-1883, 1881-02-10
FARM, GARDEN AND HOUSEHOLD.
Crane Culture.

Grape Culture.
The grape ought to be as widely dis.
seminated as the apple, and there is no
good reason why it should not be. The
large vineyards can supply our city
population, but to supply the agricul-
tural districts, grapes must he grown at
home. This can be done at SO small
cost that no man who owns home with
n half-acre of land has any apology for
depriving his family of grapes. An
eighth of an acre in vines will supply q
family and leave a surplus to sell. ANY
well.drained land that will produce
sixty bushels of corn to the acre NAV be
expected to produce good grapes. Well.
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
for the vines. The varieties which
do well under the greatest variety of
circumstances, and 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 snp-
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
american Asricult~rtSt.
About Horses.
The stomach of horse has capacity
of about sixteen quarts, while that of
proportion is reduced, the horse having
capacity of 100 quarts, against 100 of
the OK. The OK, and nearly all other
animals, have a gall-bladder for the re-
| tention of a part of the bile, secreted
during digestion. The horse has none,
and the bile flows directly into the in
| testiues as fast as secreted. This con-
structibn of the digestive apparatus in
dicates that the horse was formed to
eat slowly, and digest continually bulky
and innutritious food; when fed on hay,
it passes very rapidly through the
stomach in.o the intestines. The horse
can eat but five pounds of hay in
an hour, during mastication, with
four times its weight of saliva.
Now, the stomach, to digest it
| well, will contain but about ten quarts;
and when the animal eats one-third of
his daily rations, or seven pounds, in
one and one-half hours, he has swal-
lowed at least two stomachfuls of hay
and saliva, one OF these having passed
70 hn s,,fn
shown that the food is passed to the in
testines by the stomach in the order in
which it is received. live feed horse
with six quarts of oats, it will Just fill
his stomach; and if, as soon as he fin
ishes this, we feed him the above ration
OF seven pounds of hay, be will eat
sufficient in three-quarters of an hour to
| have forced the oats entirely out of his
stomach into the intestines. AS it is
the Office of the stomach to digest the
nitrogenous parts of the feed, and as
stomachful of oats contains four
or five times as much of these as
| the same amount OF hay, it is GER
tain that either the stomach must Sc
crete the gastric juice five times as fast,
or it must retain this food five times as
long. By feeding the oats first, it can
only be retained long enough for the
proper digestion of the hay; conse-
quent it seems logical, when feeding
concentrated food ike oats with bulky
one like hay, to feed the latter first,
giving the grain the whole time between
the repasts to be digested. The digestion
of the horse is governed by the same
| laws as that of man; and we know it is
not best for man to go at hard work
| the moment hearty meal is eaten, so
we should remember that horse
ought TO navea q little rest after his meal,
while the stomach is most active in the
processes of digestion. .-Plaalter and
Farmer.
| Recipes
LEMON CAKE.-One cup CT butter two
cups of sugar, three and half cups of
flour, one scaut cup of milk, two whole
eggs and yolks of two, two teaspoonfuls
of cream of tartar, one teaspoonful OF
soda, grated riud OF two large lemons.
Bake in layer cakes. Icing for the cakes
whites of three eggs beaten to stiff
froth, one pound OF powdered sugar.
juice of two lemons.
FoURCHETTE.-Bits of nice salt pork
about one. third of an incl thick, two OF
three inches square; bits of calf's liver
the same size. Puf these alternately on
| long Sh6WSl,
with pork; lay it in the oven across s
dripping pan, and roast as you would 6
bird, basting occasionally. When done
slide the pieces from the skewer, anC
serve on a hot plate.
To KEEP TOMATOES WHoLE.-Fi {
large stone jar with ripe tomatoes, ther
add a few whole cloves and littlt
sugar; cover them well with one-hal
cold vinegar and half water; place
piece of flannel over the jar, well dowr
in the vinegar; then tie down witt
paper. In this way tomatoes can b.
kept a year. Should mildew collect OF
the flannel it will not hurt them in tn,
least.
STUFFED EGG PLANT.-Cut them il
halt, lengthwise, and parboil them il
sailed water; scoop out most of the in
side, and pound this to paste in tn
mortar, with little fat bacon and som
mushrooms, previously chopped up,
, little onion, also chopped, pepper an,
salt to taste, and little crumb of brea
} soaked in stock. Fill each half wit
! this mixture, lay them in we'll. but
tered tin, and bake for about quartz
of an hour.