The National tribune., 1882-11-02
FARM AND FIRESIDE.
Some Practical Suggestions for Our
Agricultural Readers.

Europe ana parts OF ASIA II HAS IoiiS "oo"
cultivated for its fruits, and is said to be the
golden apple of the Hesperides.
The ounce forms a small. much-branched
tree. from ten to fifteen feet in height when in
a favorable situation for growth. There are
several varieties in cultivation, such as the
Orange or Apnle ounce. the Pear ounce, the
Portugal. and the Anglers ounce. The last
named variety is esteemed rs n stock upon
which TO graft strong-growing kinds of pears
for the purpose of checking their luxuriance
and fastening their periods of fruiting; these
are called dwarf pears
The fruit Of the ounce is tough and austcrc,
and is unfit to eat in the raw state it IS there
fore. usually cooked and preserved with sugar,
or boiled into marmalade, an article which is
said to have derived its name from Marmelo,
the Portuguese name of the ounce. The Portu-
gal ounce is still esteemed as the best variety
for the preparation of this confection, as it bois
10 soft pulp and is less austere than the larger
varieties of the Apple ounce, which, however,
are much more prolific than the Portugal
ounce incidentally, the fruit is considered as
tringent and stomachic
The ounce tree requires rich soil that will
retain moisture without being wet. The roots
incline to keep near the surface, and for this
reason the tree succeeds best in sheltered places
where the roots will be partially protected from
the drying winds Of summer.
When cultivated in orchards, the trees are set
about twelve feet apart. The surface soil
should be kept in a finely pulverized condition,
or a mulching of some kind maintained over
the roots during summer: the object in either
case being TO retard rapid evaporation Of moist
ure from the soil, as parched, dry soil is par
ticularly unfavorable TO the profitable fruit
bearing qualities of this tree. The ounce re-
quires but little pruning, and that should be
directed mainly 10 the removal of weak SUI
perfiuOus branches. as also such slender shoots
as may spring from the roots. Old or unhealthy
trees may be renewed by selecting robust root
shoot, which is encouraged to grow by the re-
moval of such branches rs may interfere with
its upright growth, and the entire system of
the old tree is removed by cutting the older
stems Off close to the surface of the ground.
RAISING PLANTS FROM CUTTINGS.
All plants which can be propagated by cut
tngs of the ripened shoots should be trimmed,
and the cuttings planted rs soon as the leaves
have dropped. Rather than delay the opera
ton, the leaves can be stripped of, for the
sooner the cuttings are set out the sooner will
they root. Red, white, and black currants, grape
vines, figs, gooseberries, willows, poplars Spireas,
FOrsythias, Weigelias, privet, Deutzias, Hy
drangeas honeysuckles and Hibiscus are some
of the plants which can be raised by cuttings of
the young growths Of the present year.
Cuttings of these should be about eight inches
in length, and inserted to their full depth in
,of+ Io
with the surface of the soil, and covered over
with sprinking Of leaves or strawy manure,
which need not be disturbed until the buds
push forth next spring.
Bat the precautiOn must be taken TO plant in
a well drained or a sandy soil. When they are
set in undrained, heavy soil. the freezngs and
thawings of winter will draw them to the sur
face This, however can be obviated by COW
ering with leaves, &c, sufficient to exclude
frost.
HARD BURNED AND GLAZED POTS FOR PLANTS.
Hard pots are not generally esteemed by
florists, and some there are who condemn them
as unfit for the growth of plants. Others,
again, who have had long and successful exper-
fence in growing pot plants, maintain that it
matters not whether the pot is soft and porous
or hard, or even glazed; they DO not object to
slate pots or tubs, but rather consider them of
advantage under certain conditions. The only
difference seems to be that the porous pot will
require more frequent waterings than will be
found necessary in hard, solid pot The por-
GUS pot suffers more from evaporation than the
hard one, but if both are treated alike in regard
10 the waterings the plants in the glazed pot
will soon become unhealthy from excess of
moisture, even though the ordinary drainage is
good; the soil becomes saturated from the oft
repeated waterings and is untitled for extern
sion of root growth. In the dry atmosphere of
parlOrs the glazed potts especially advantageous,
as the greatest bulk Of the soil is protected from
rapid evaporation; porous pot allows the
escape of moisture from every part of its surface
and is more sensitive to aridity, and requires
more constant attention TO watering. In
common greenhouse, where the atmosphere is
more humid, plants in the harder surfaced pots
require special care in regard to water; they
will soon show signs of bad treatment if sup
piled with water in the same degree as plants
in porous pots, SO that, after all, plants may be
grown to equal perfection in hard-burned pots
or in those which are soft and porous, but the
details Of management different, and re-
quirc intelligent administration.
HAY-LOFTs ABOVE STABLES.
1t has been surmised that some diseases of
the horse which become epidemic in stables is
greatly aggravated when the hay for feeding
the animals is kept in a loft over their stables
1t is now well established that disease germs
float in the atmosphere and impregnate sub
stances with which they come in contact, and
when the food which the animals eat is placed
in position where il cannot fail to be charged
with the contaminated breath and exhala-
tions of sick animals it follows that there is
great danger in having food placed in such
situation. Even the unavoidable odors present
in stables where the horses may be healthy
cannot but impregnate the hay, even though
great care may be given to having the ceiling
plastorcd and frequently coated with lime-wash.
For the same reason hay should be fed from
a rack below the animals head, and not above
it. thus preventing dust from injuring their
eyes as well as having the food away from the
breath of the animal All the food should be
kept in a building by itself, and the stable,
from floor 10 roof, kept clear, so that proper
ventilation can be secured without creating
chilling draughts.
PORK OF THE GUINEA PIG.
IT IS stated that the guinea pig is extensively
used in Peru as an article of food, not merely
AS a dcicacy by the higher classes, but mainly