The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1886-06-20


melons. spuashes and cucunoers, aud
lett some TO run AZ their own will. One
squash plant sent out n single stem
Reaching more than forty feet. but did
not Dear amy fruit. mother plant WAS
pincheu until II formed n cumps,'t mass
of inie'mingling side shoots eight ieet
square, aud IL bore sixteen sqns-heS.
Inc last year. musk melon plant thus
pinched In covered the space AllO ed IL :,
and II set twenty-three specimens OF
fruiti the s:.ost Of Them were pinched
on. The pinching causes man, lateral
branches. which latter produce the fe-
male or fertile blossoms. while The main
vine prod.cesi only the male blo>s rms.
The difference in favor of yield Of an
acre OF melons treated by this pinching
process may easily amount 10 Que hun
bred barrels.
A man has solved the problem OF how
10 milk with comfort in hy time. By
SIMPLY throwing u canvas cover over
the cow DE says that il works To
charm. Another man has better and
cheaper remedy. provided the milker
has what he most needs-e barn. This
man answering a foIlorn mixer, who,
in diSpair. related his troubles. says:
THAT II. when next time comes arod
/ AC VIII AaAlEG Nudl liC cAdOlt
can be darkened viii milking 10 q
rather deep twilight. he will lind tba
the musical hum OF the flies will sub
SIDE, and that he can milk without any
proyocation to indulge in free quota
uon from the imprecatnry psalms. or
other methods of relieving overwrought
aud pent-up feelings Professor Cook
says flies do not like the atmosphere of
his stable. as the barrel in which he
makes his mixture OF carbolIc acid and
soft soap is kept there.
Ii is not uncommon to see roll and
print butter OF good quantity and toll
eraoly fresh with q ating OF salt
crystals all over the outside. giving il y
stale and unpleasant appearance. This
may be caused IN several WAYS. ii u e
salt used Is Of poor quality. and partic
1 ularly If IL is too coarse in grain, u fails
10 be well incorporated into the butter,
and changing to brine after the butter
nas been made up, IL comes to The sur
face and takes the form OF n crust. The
finest and best salt will work IN the
same way. If not worked well into the
butter. Again. il there is more mois-
/ ture left II the butter tnan il will natur
ally hold the salt joins with the extra
moisture in the form of brine. This brine
finds its way TO the outside, eyapo-
| rates and leaves the salt covering The
best means of avoiding this difficulty is
TO make the butter by the granular
etnod, wash very thoroughly and al
low IL TO drain and dry off well while
still in the granular form before adding
the salt. Then thoroughly mix in the
salt. having il of the b-st quality and
as tine as can be got. Allow it TO stand
a little while before working and put
ting into It's final form. This gives an
opportunity for all the salt to dissolve
before the working. and then for r-moy-
ing ali surplus BRINE. All butter con-
tains pretty large percentage OF nois-
ture in the form OF brine, and IL must
be kept IN a moist atmosphere o. else
tn water of the brine will eysporate
more or less. leaving the salt visible on
| the outside. And good butter will show
this dry salt, IL exposed long enough in
very dry air.
! IL is very much better TO cut grass in
afternoon than in the morning. when
wet with dew. Gut il so late in the az
ternoon that il will not have dried at all
crispy. and the dew of the following
night will not injure il in the least. We
have aimed to cut all the grass after
moons, after the team has finished haul
ing in the cured hay. 1t Is cool then.
and one may run the machine until
well into the evening. II the work is
driving. and the surface Of the field is
smooth and free from distractions that
would ndanger the machine. The next
morning after the dew is dried of. =, I
the tedder going md keep it busy unll
noon. In the afternoon the hay will be
d;y enough to go into the barn, and
there has been no expense in C 5cking
and opening ont the cocks again in the
morning. as by the old ana still quite
common way. When grass is cut with
h-avy dew on il takes the best part Of
the first day TO get the dew dried of,
aud il becomes necessary TO bunch il up
at night or leave il in the winrows for
another days drying. By adopting the
method of afternoon cutting the risk
from bad weather is reduced about one
half and the labor and cost Of curing
quite materially. IL never injuries
grass TO get wet after being Gu. IL Il has
not become much withered. The heav-
Ter the crop the greater will be the gain
from the cutting in the afternoon. From
two to four he urs of hot sunshine upon
grass free from dew Is amply sufficient
\ for making II into the best OF hay II IL Is
kept stirred during the time with a
good tedder. II the crop is very light
the tedder may be dispensed with.-Er.
Il
Plums can be grown by the usual pro
cess of jarrlng the tree, and catching
| the cnrculio on white sheets spread IN
der the tree, and can be crushed be
tween the thumb and finger. The best
time to ar the tree II as early in the
morning as possible. The curcuiios are
then eenumbed by the cold. and are
sluggish and easily caught. A sharp,
sudden jar is required to bring the cur
culos from the tree. and the use OF q
hard blow. from . light four-pound
sledge. on the end OF stub OF limb
that has been sawed OF Is good plan
II there are none. then take hall inch
auger and bore hole in the tree. two
l. ches, and drive il bolt OF iron four
or five inches long, aud strike the ham
mer on il. Either plan u good. There
should be several jarrings, The hrst
should be as soon as the blossoms have
left the plums. If no curculios are
found, try again in q day or two. and
as soon as found. jar the trees As long as
the curculios are present. Some are
1 successful IN saving their Plums by
n a -