Shepherdstown register. [volume] (Shepherdstown, Va. [W. Va.]) 1849-1955, 1886-05-07
Farm AND HoUsEHoLD.

The TINE TO PRIME TREEs.-In glanc-
ing over our exchanges during these
days Of early spring, we frequently
come upon articles on the subject Of
pruning trees. 1t would be difficult to
select subject about which there is
greater diversity OF opinion. Some adj
vocate pruning just now; others say
June and July are the most appropri-
ate months, and still others would have
the work done In mid-winter. This is
one of those cases where all these peo-
pie are right, strange as it may seem to
say so. Here is subject where experts
of the first standing differ, and yet are
right. Each one can be allowed to have
his own way, and however widely his
practice may be at variance with that OF
others, he may rest assured he Is right.
or course, no one would trim n grape
vine In bloom, but he may do so at any
time between the falling of the leaves
and the pushing of the new buds. The
fact is, the time to prune trees Is when
the knife and saw are sharp, and let the
owner take good care that they are
sharp the whole year through. Prune
whenever the trees need it, be it in
spring, summer, fall or winter. Prun-
ing is always in order, irrespective of
season, when judiciously and intelli-
gently conducted. Several things, how
ever, should be observed. If you don't
know any thing about pruning, keep
your hands off, and turn the job over to
some one who does. Don't butcher
your trees; that is, don't slash right
aud left merely for the sake of getting
off a certain amount Of wood. Ii you
have attended to the business judicious-
ly in previous seasons your trees will
not require violent treatment. A very
moderate amount Of treatment with the
knife will commonly answer. If you
cut off too much at time you will
probably dishgure as we'll as injure
your trees. Remove carefully and neat
ly what YOU do cut off. If the limbs are
large do not neglect to cover the wouhd-
ed part with some substance to keep Oh
rains, thus preventing rot; paint or
grating wax answers the purpose all
mirably, and should always be applied
when the wounds are an inch or more
in diameter. They insure healing
of the injury without damage to the
tree. The danger with unskilleG be-
ginners is that they are apt to cut away
too much. This is the most serious dam
ger that threatens trees In pruning time;
the season is altogether secondary to
that. In short, IL mans trees need prun-
ing, let him not be deferred from per-
forming that very necessary duty by
any doubts as to the propriety OF the
time. Let the knife and saw be kept in
good order the year through and use IL
when the circumstances warrant it,
Lancaster Nep Era.
THE VALUE OF BRAN.-Its feeding
consists in its nitrogen and its fat. OF
the former we have already spoken; OF
the latter two and a-half to three pounds
is contained i'm every one hundred
pounds of it. Its theoretical money
value is estimated at one dollar and
seventy cents per one hundred pounds
as compared with the best hay at one
dollar per hundred. Rye bran is thought
to be richer i'm nutritive elements than
wheat bran. and In our considerably
long experience we are strongly inclin-
ed to believed this to be well founded,
having found rye bran ground with
corn and oats to be more productive Of
milk and butter than wheat bran. In
cur practice bran is largely used for
horse feed in the form Of frequent
warm mash made of four quarts Of bran
and one quart of pure linseed meal
scalded and left to steep and cool until
slightly warm to the hand. 1t lOosens
and opens the skin, encourages the
shedding Of old hair, and supplies the
hair follicles and the oil glands of the
skin with fatty matter, thus giving the
coat softness and glossiness which no
other means can 50 well secure. 1t is i
constant food for cows, being ground
three hundred pounds Of corn and one
hundred pounds of oats to two hundred
pounds of the coarse kind of it. This
grinding together is preferable because
the bran is made very fine and more di-
gestible, and the materials are evenly
mixed together.-H. Ste~art in N. Y.
T::=:SS.
LEMON MARMALADE.-TO make lemon
marmalsde slice the lemons very thin,
only taking the seeds; add three pints
OF cold water to each pound Of fruit, at
ter being cut in pieces; let it stand