The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1886-10-31

feed hot. Boiled apple skins seasoned
with red pepper, or boiled potatoes
seas oned with horseradish are good for
feed; much better than unlocked food.
Corn when fed to the hen by itself has
a tendency to fatten rather than pro-
duce the more profitable egg laying. a
spoonful Of sulphur stirred with their
feed occasionally will rid them Of
vermin and tone up their system.
The ideal loaf is light, sweet and
spongy, but not so spongy that after
pinching the crumb it remains like a
lump of clay or putty. Indeed, the test
of consistency IS the tendency to
crum bic rather than to remain nodded
after a close pressing between the
fingers. Not only should the crumbs Of
the loaf be haky and sweet, but the
whole loaf, should be clear, decided
brown, and not a witty brown" tint
This pleasant taste of the crust is said
to be produced by the action OF the heat,
| bat the heat must have the proper
material to act upon. If the bread is
left in the pans after baking the crust is
moistened and the flavor is injured. If
! the bread is not thoroughly baked, for
nation continues to 60 on in the soft
parts and it soon sOurS and becomes
unpleasant and unWholesome. Bread,
! il made in thick loa: es and properly
| baked, is counted ripe and at its best
when twenty-four hours old although
| the process of ripening is complete in a
! thin loaf in ten hours-Ehatis is, its gasses
| have escaped and a delicate person may
eat it in safety after that time has
elapsed since it was taken from the oven
and properly aired.
The cultivation of willows in the low
wet places may some day attract much
attention. About mile below the city
Macon, in Georgia, is the Osier willow
farm, which is a great success in that
country. The mode of handling the
willows is thus described by DR.. d.
Homer Jennings of this city, who visited
the great willow farm last year. Says
he: The willow switches IN two years
grow from four to eightfeet, and are cut
and gathered into punches like sheaves
of wheat. In the stripping building
they are STEPPED in water, and the bark
at the larger end loosened for a couple
of inches by machinery. The leaves
and bark are then removed by little
machine devised for the purpose. One
by one the switches are placed In a
mechanical stFiper, and with pair of
pliers are pulled through with sudden
jerk. They are then wiped off with a
wooden cloth, bundled and laid away to
dry. All the leaves and bark are dried
and bsled. They are used for medical
purposes. and command a price of
twenty-five cents a pound. There are
at present 400, 900 willows growing on
have been set out. The entire leVee is
to be eventually covered with them,
when sixty acres will be devoted to this
single crop. The average yield is a ton
to the acre. When dried, the willows
command $2os per ton, and find ready
market. "-EI.
Much has been written on the subject
of peach yellows. The yellOws have
been deemed a contagious disease and
some States have passed laws requiring
the owners of trees, that were suffering
with yellows, to destroy them for fear
that the disease would spread to healthy
trees. There is possibility that there
may be fungus, not as yet discovered,
that may affect the roots of peach trees
and weaken the growth of the trees.
But, as yet, no such fungus has been
discovered and We can only surmise
its existence. That there is a disease
which produces yellows, We do not
believe, and the laws that relate to the
destroying of the trees, that are yellow
and dying-to keep the spread of yell
lows in check we regard as useless, and,
consider them founded upon error, or q
miSconception of facts. The so-called
yelIoWs are often supposed to be caused
by the exhaustion of the vital forces of
the tree. Perhaps in a measure this is
true, for unless there is proper nourlsh-
ment the tree cannot thrive, and unless
this is supplied the tree will Of course
not prosper. The true reasons for the
yelloWs are various. The peach tree
may be trimmed with too long and
slender a trunk, and the winds swaying
the trees backwards and forwards will
break the roots and cause the tree to
assume the appearance of the yeliows.
Again, a cold winter may so far weaken
a tree and destroy its vitality that it will
slowly die, and have all the appearance
of yelloWs. The soil may be so dry
during a long period of drouth as to
cause a premature dying, and the yell
lows. The peach aphls may attack the
roots, and cause the so called yelloWs.
There may have been large crop of
peaches, taken from the trees, and, the
weather following, may have been so
dry, that the trees could not recover
from their exhaustion, in producing the
heavy crop of fruit. Again, the cultiva-
ton may have been neglected, and the
surface soil become so hard, hot, and
dry, that the roots may be burned aud
dried up, and cause the yellows. The
cultivation may have been too deep,
too near the tree, and the tee not
pruned so largely as to deprive it of
support. Now, any one who has made
speciality of the peach. yellows, will
know any of these causes, viii make all
the so-ealled infallible indications of the
yellows. Now, no one who has any
knowledge of fruit culture viii say that
the yellows, from so many different
causes, can make a disease of similar
character and fact, although so in
appearance, or make q disease of
uniform or conta rious character. Dis
eases. to be uniform or contagious must
arise from single fixed cause, and then
the disease assumes e fixed type or
character. -E19
i