The Universalist. [volume] (Chicago [Ill.]) 1884-1897, 1886-09-11
The Second Clover Cron.


that is all taken from the land, it is no
great benefit to the land. Big grain
farms, for which not one-tenth enough
stable manure can be had to keep it up in
fair yielding condition, may be handled
for an almost indefinite period by the ju-
diciousness of clover as grain fertilizer.
1t draws largely from the atmosphere,
penetrates deep down into the subsoii.
from which it brings up store of plant
food for succeeding crops. While much
of this plant food remains in the heavy
root, sod and stubble, large proportion
of it is taken off with the crop. It is
enough to take from lands SO managed
one crop in year. We certainly should
not begrudge the land this much return.
Where the pasture is short, these clover
fields that are, to be turned under in the
fall may be moderately grazed before
blowing. I do not think it SO good for
the land as blowing under the full crop,
but the gain to the stock will usually
offset the loss to the field. Stock take
but little from the field, in grazing, more
than what is dropped upon the field.
Farmers who have limited areas of grass
must, of course, realize to the utmost
from that in hand. The second crop In
such cases is often badly needed to carry
the stock through the winter without buy
ing. In such cases it is no doubt policy
10 4oba tho offarv, 9th = Poo;aao 1o..;n,,I
turdlist.
To Can Tomatoes Whole.
Select large smooth tomatoes. Wash
them and put them in deep pan; then
cover with. boiling water and let them
stand for five minutes. This will loosen
the skins. Pour off the water and pare
the tomatoes. Now lay them in deep
dish and put them in moderately hot
oven. Cook for thirty minutes, being
careful that they do not get Drowned,
When these tomatoes are put into the
oven, put stewpan of sliced tomatoes on
the fire. Stir frequently to prevent burn
ing. When they have been stewed for
twenty minutes, rub them through fine
strainer; then return to the stewpan.
Place some self sealing cans on the fire
in pan of cold water, and heat the water
gradually to the boiling point. When
the whole tomatoes are done, take the
dish from the oven, and transfer the
tomatoes to the hot jars, being careful
not to break the vegetables. Pour the
juice into the jars and fill up with the
strained tomatoes, which must be boil
ing hot. Have the jars SO full that lit
tie Juice runs over. Now put on the
elastic bands and the covers Tighten
the covers as much as possible and when
the jars become cold, tighten the covers
again. Place in dark, cool place. In
the winter these tomatoes can be used
for salads again. For peck of the whole
tomatoes use two quarts of sliced toma-
toes for the juice to fill the cans. In
some cases this will prove too much;
but what is left over may be used for
soup, sauce or catchup.-Maria Pdrlod's
Kitchen Topics.
Narcissus.
The fabulous story of Narcissus, as re-
lated by Ovid. is that he was the son Of
Cephisus, one of the Grecian river gods
and the nymph Liriope. He was uncom-
monty beautiful and fell 30 violently in
love with himself on ct holding his image
in fountain, that he wasted away with
desire, until he was changed into the flow
er of the same name He was beloved by
the nymph Echo. In various ways this
story has been wrought in verse. This
is by Gay:
Here young Narcissus DER the fountain
stood,
And view ed his image in the crystal food;
The crystal flood reflects his lovely charms:
And the pleased image strives to meet his
arms.
No nvmph his inexperienced breast subdued,
Echo, in vain. the flying boy pursued.
Himself alone, the foolish youth admires,
Aud with fond look the smiling shade desires;
Ger the smooth lake with fruitless tears he
grieves;
His spreading fingers shoot in vernal leaves;
Through his pale veins green sap now gently
flows,
And in a short-lived flower his beauty flows"
The Narcissus is one of the most popu-
lar bulbs for forcing. Large quantities Of
it are raised for florists use. The vari-
cites most in demand for this purpose are
Paper White and the Double Roman
Narcissus; the Jonquils are, also, largely
used in this way. Amateurs will find all
Of the varieties of Polyanthus Narcissus
exceedingly interesting and easily raised
as pot plants. The pure colors and the
fragrance of these flowers are highly at
tractive and pleasing. The varieties of
the single and double Narcissus are
quite hardy, but the Polyanthus varieties
are tender in this region in the open
ground and require to be well protected
when planted out. They should be set
in the open border in the same manner
as tulip bulbs. In potting them place
one bulb in five or six-inch pot, and
keep the neck of the bulb even with the
surface of the soil, and otherwise treat
the same as hyacinths. Narcissus bulbs
can also be bloomed in water Vick's
Magazine.
When honest butter needs come in
oOpopatifiOn with almost unracfriafad