The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1886-06-27

/ n
salt VIII form an excellent comhina,;r,.
III bag OF kainit be added so 1872
the oetter.-tEthere is a larea. a.,anfi,, :.
oil ~ on hand. the better nian a. ~
broadcast Il over the ground AMI =.
row il in. but If used on the Ill !,
should be applied over surfaos ~ ~ =
least one foot in area, and never i'm.
mediateiy in contact with the nIanfs
When so used. but a small QUANTITY Of
the mixture is required; when appiied
broadcast 1t may be used freely.-Er.
7 Carp ponds are both profitable and
ornamental. and grow more beautiful
and useful from age, and should adorn
and proht every farm or suburban
residence The carp. unlike the salmon
is saltwater fish, rather avoiding than
seeking a currant, and consequently no
waste or outlet water is absolutely
necessary have known them TO muf.
tply and increase in ponds that had
not sufficient supply stream TO keep
them full, but on the contrary was al a
much lower stage at the end of the
summer than at the beginning: vet.
while do not prefer such ponds, in
cases where none better ca be had,
carp culture need not be ignored. "a
From experimental data of my own /
| feel certain that, q ter the expense of
constructing the pond. pound for
pound carp can be produced cheaper
than pigs or poultry, and with this ad-
diiion in their favor, that they make no
demands in winter for either shelter,
care or food, all they require being
water OF sufficient depth to be free
! from the frost and ice. where they lie
in a stupor in puddles. their lives being
in state of allegiance until the genial
warmth of spring revitaliZes them. when
they seek the grassy shadows to de
post their spawn. which matches in the
sun il from eight to ten days, contin-
gent on the degree OF temperature. /
advise all farmers who have even poor
facilities for growing this fish TO get a
fex-say fly OF hundred small ones
and give them a chance. and they will
soon show their own mute argument
for success.-Ez.
Strawberries are probably the favorite
fruit and the one most desired for the
table all the year round, but they are,
also. the most difficult to keep success
fully. owing partly 20 the greater
length of warm weather to keep them
through, and partly TO the nature of
the berry. The old fashioned ways are
rapidly disappearing, and the more
healthful and nutritious manner OF can
ming, without sugar, is fast taking their
places We will here give our method,
which we think the very best known,
and II once tried will be declared de-
lightful, and adopted. II course all
fruit can ed must be perfectly air tight
to keep WELL therefore it is necessary 10
put it in the jars as hot as possible, also
70 have as near the boiling point as may
be when the cover is screwed down. To
accomplish this, place the Jars TO be
| hlled in pan OF cold water on the
stove OF range some time before your
berries are ready. so the water in the
pan viii be boiling hot when you are
ready 70 put your berries in the cans
fuse glass jars for fruit always). The
pan should be q deep one, so the water
will be about half way up the Jars. Put
some hay or cloth between the bot
tom Of the pan and the Jars so the heat
will not crack them. Cook your fruit
N porcelain or granite-iron kettle.
Cover the fruit in the cooking utensil
with lIttle water, boil for q few MIN
utes being careful not to let II burn.
yoetter let it warm slowly at first.) FIJI
jars with il while boiling hot. boil the
fruit thirty minutes. after filing the
/ Jars in the same manner above NEE
TONED, let them stand FIVE minutes to
settle. all the shrinkage, wipe lhe edges
OF the jars clean. seal tight, and turn
the jars on their tops. Let them re-
main IN this position over night. The
next morning the imperfect ones can be
detected and corrected. Put them away
in dark. dry closet or cellar and there
viii be no trouble. but perfect sstisfac-
ton, With this process.-Ez. .itst
A great mistake is sometimes made in
ventilating cellars and milk houses.
The object Of ventilation is to keep the
cellars eoei and dry, but this object Of
ten fails OF being accomplished by
common mistake and instead. the eel.
lar Is made both warm and damp. A
cool place should never be ventilated.
unless the air admitted Is cooler than
the afr within. or at least as cool as that
or q very little warmer. The warmer
the ar, the more moisture il holds in
suspension. Necessarily, the cooler the
air the nore this moisture is condensed
and prectpItzted. When q cool cellar Il
aired on q warm day. the entering air
being IN motion appears cool: but as il
nils the cellar. the cool ar with which
IL becomes mixed 'chills ii, the moisture
is con. ensed. and dew isdeposi,ed on
the cold walls. and may often be seen
running dovn,them in streams. Then
the cellar is damp. ane soon becomes
moldy. To avoid this, The windows
should ooly be opened at night, and late
1.-The last thing before retiring. There
Is no need TO fear sthat the night arr is
unheafthful-It 10 ne pure as lhe air of
mid day. ana is really drier. THE cool
air enters the apartment during the
night, ana circuhtes through IL. The
windows should be closed before sun
rise IN the morning aud kept closed and
shaded through the day. - II the air of
q cellar IS damp, il may be thoroughly
dried BY placing in tt q peckief fresh
lime N an open box. . A peck Of lime
will absorb about seven pounds .or more
than three quarts Of water, ana in this
waysa cellar or milk room NAV soon be
dried, even IN the bo test weather % A
bushel OF lime sbsorbs twenty-seven
pounds OF water. and sun appears as A
dry powder. ID In this condition ID viii
be very useful to spread over The gar
den or lawn. or around fruit trees. or il
may be used for whitewash. This pre-
caution Is often necessary in the dairy.