Shepherdstown register. [volume] (Shepherdstown, Va. [W. Va.]) 1849-1955, 1886-03-19
rAnM AND uoUsEHoLD.

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TREE PLANTING.-The hole destined
to receive shade or fruit tree should
be st least three feet In diameter and
two feet deep. 1t then should be par
TALLY filed with good surface soil, upon
which the tree should stand. so that Its
roots could extend naturally according
to their original growth. Good fine
loan should be sifted through and over
them, and they should not be permitted
to come In contact with decaying matter
or coarse, unfermehted manure. The
tree should be set as deeply in the soil
as 1t stood when first taken up. As the
earth Is thrown gently through and
over the roots 1t should be packed light
ly against them with the foot. and wa
ter, should the season be rather dry
and warm, poured in from time to time
to settle the fine soil about them. The
surface should he leveled at last with
slight dip toward the tree, so that spring
and summer rains may be retained d.
rectly about the roots. Then mulch
of coarse manure is helpful, for it keeps
the surface moist, and its richness will
reach the roots in a diluted form. A
mulch of straw, leaves, or coarse hay Is
better than none at all. After being
planted, three stout stakes should
be inserted firmly in the earth at the
three points Of triangle, the tree being
its center. Then by rope of straw or
some soft material the tree should be
embraced firmly between protecting
stakes, and thus it is kept from being
whipped around by the wind. Should
periods of drouth ensue during the
growing season, it would be we'll to
rake the mulch to one side and saturate
the ground around the young tree with
an abundance of water, and the mulch
afterward spread rs before. Such water
ing is often essential, and it should be
thorough.-Harper's Magazine.
MIXED FooD.-The question of mixed
foods in the sustenance Of animals is
an important one. The practical appli-
cation Is to so vary or mix foods that
the bones, muscle, fat, nerve force, etc.,
shall all be properly nourished. There
are two principal sources of nourish-
ment, the Carbohydrates, and the album
inoids. The former are contained
largely in grass, hay, corn stalks and
fodder. The albuminoids in bran, lin
seed cake, and the grains generally.
Indian corn contains largely Of fat form
ers, oats of flesh formers, and the latter
includes the bone making material. For
proper sustenance the animal must have.
theoretically, twenty-four pounds Of.
dry organic food daily for each 1000
pounds of live weight; but this means
chemically cry. In practice thirty
pounds per 1000 pounds live weight is
found the necessary average of dry or
ganic substance-hay and grain-as
found in the market. Now if hay, clio
Yer, we'll cured corn leaves, or other
good fodder, be mixed or fed separately,
In the proportion vi Twenty-Five pounds,
fin connection with five pounds OF
ground grain we have IL fairly perfect
TO ID, and if the grain and fodder be di-
yrrsified. from day to day. ar week TO
week, we thus have really perfect
food. one that Will exactly Sustain all
parts of the animal economy.
CREAM PoTATo SOUP.-One quart
white potatoes, measured after pairing
and cutting into thin slices. Put on to
boil with one large onion. sliced. When
done strain and mash. Have abOut one
quart of milk, all hot mot boiled), and
mix potato in milk, also one cup Of
cream, if you have it. Strain through
q sieve. If you have no cream, melt
slowly, at the back of the stove, a table,
spoonful of butter and add to the soup
after straining. Just before taking off
add fresh chopped parsley. Do not put
milk and potato together until ready to
serve, as 1t will curdle if allowed to
stand.
Nut JUMBLEs.-They may owe their
name to walnuts or Brazil nuts; the
chopped kernels Of either are very nice.
Cocoanut, too, is excellent. Almond
jumbles are as good as any. Beat to-
gether half pound each of sugar and
butter and three eggs; add quarter
pound of chopped almonds, and little
lemon juice. Stir the -four lightly in,
from half to three.quarters of pound.
Rose water or orange-fower water is
often used as flavoring for these little
cakes; and very superior kind are
favored with teaspoonful of vanilla
essence.
ORANGE BAsKETs.-Cut as many Or
anges as will be required, leaving half
the peel whole for the baskets. and
strip half an inch wide for the handle.
Remove the pulp and juice, and use the
juice in making orange jelly. Place the
baskets in pan of broken ice to keep
upright. Fill with orange jelly. When
ready to serve, put spoonful of whip
ped cream over the jelly in each basket.
Serve In q bed Of orange or laurel
leaves.
CHICKEN SALAD.-Take boiled chick
en- and chop moderately fine; bunch of
celery chopped into pieces the size of a
25 cent piece. For dressing. take the