The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1886-09-12

system open and allowing all impurities
tn mass off through the viscera. would
have a tendency to impart a pleasant
favor to the meat of sheep and reiieVC
i it OF strong taste.
The American Ddiryaan saws it ha:
| generally been supposed that the COW
secretes her milk during the day and
has it ready for delivery at night II
| has often been q surprise that COW
with small udder should give more
than one with large one. MANY ami
mails have no milk reservoirs, the lactif.
erous ducts being connected directly
with the milk vesicles, so that no con
siderable amount of milk can be carried
read formed. Such, he says, is the case
with the human female, and the larger
portion of the milk must be secreted
while the child is at the breast. This
would appear to explain why a COW,
suffering from fright, worry or over
exertion, holds up" her milk, the
shock to which her system has been
subjected rendering it impossible TO:
her to give down and secrete her usual
flow.
Many specimens of comb containing
dead brood are received at the Labora
tory every summer with inquiry to
Prof Cook, as to whether or not the
bees sre affected with fol brood. This,
worst of diseases among bees, is quite
easily detected. In the first place, as
the disease destroys the brood, the
colony will soon dwindle for want of
new recruits, and the decaying brood
gives off very disagreeable odor that
can oftel be detected in passing the
hive. The brood itself becomes dark
colored and of ropy consistency, which
is very characteristic. Plunge the head
OF pin or small stick into the cells,
and if dark colored. rOpv mass, having
a putrid odor, adheres to it, it is very
certain that foul brood is the trouble.
sunken in. and usually with a little hole
IN the certer.
l wish could make my patrons ap-
preciate the advantage of summer and
fall plantin4. OF all the ported plants
set last summer l scarcely lost one.
have always had complete success in
setting layer strawberry plants in Octo
Der and November. l prepare and
enrich the ground thoroughly and set
as in spring. Just before the ground
freezes l have men go along the rows
with hoes or rakes and draw three inches
of clean dirt right upon the plant,
covering them as [ would q tender rasp-
berry. Put no manure on them at this
time. In spring, as soon as frost is out
OF the ground, rake the earth off again
so as to barely leave the crown of the
the plant visible, and top-dress the rows
with line rotten compost. In this way
get almost double growth as compared
with spring set piants.-ROe.
There is a curious observation which
has occurred to Inc in connection with
the disturbing influence of tea on diges-
ton, You will find that certain persons
can at certain times take tea in modera-
ton without its producing any disturb
effect on their digestive processes, while
at other times its use leads to much
distress and discomfort, causing annoy
ing palpitatlon and an uneasy sensation
almost amounting to actual pain about
the upper part of the cardiac region,
generally on the left side. Now you
will find that this difference in their
capabllity to tolerating tea is often
dependent on some emotional disturb
ance OF the nervous system; theinstant
there is any worry or anxiety or mental
uneasiness, tea will at once disagree
with such persons, and when the emo
tlonal wave has passed by, and condi-
ton OF nervous calm has been re-estab-
lIshed, the use IF tea can be resumed. 1t
is OftenImpOrtantt to be able to recognize
this disturbing influence of tea and
coffee, especially on cardiac innovation,
and particularly in the production of
that peculiar pr8COTdiaI pain which | !
have descltbed above, anu to which | |
am not aware that attention has been
previously ca1led.-Dr. Ye0.
Fresh pure cider is a wholesome and |
delightful drink, but there is very little |
made that Is pure and free from rot and !
filth. The cider miller, though bv no !
means without blame, may be less so |
than his customers, who often take |
apples to mill, which, from the fact of !
their having been in contact with |
a COW would not eat unless |
under the pressure of starvation. To |
make cider, fit to be used as a beverage,
all but sound apples should be rejected.
AS long as these mills are almost always
situated near running stream of water,
It must be considered. should the apples
be dirty, a great sin ofomission to crush
The fruit without previous and thorough
Washing.
To make a really good champagne
'lder the freshly expressed juice should
be filtered to free it from solid matter.
Clearly washed sand and animal char
'oal are the best for q filter, though clean
cotton may do. Clean casks are indis-
oenSlble. The cask should be thoroughly
soaked. II possible, by letting steady
Itresm OF clean water run into it keen
nR it full al, the time) for a number OF
lays, or washing with water and I've.
Fumig4te with sulphur. Casks which
laye contained spirits are very good. a.
Put faucet Into the cask, all II full l.
If juice, and place in q cool cellar. Then
'ut in the bunR. but leAyeza small open.
ng for The escape Of the gas produced
n the process Of fermentation. and
'ung up perfectly tight before fsrmen-
alton has fully ceased The cask
Mould bow be- left undisturbed until
pEing. in fact, the longer the better.
There is no need of bottling cider thus
made. Draw. from the cask, and II
lecessary, admit cir by the small
IpertuEe on top, but never more thar
Ibsolutely needed to allow the escape of
he fluid through the faucet when open.
TO keep apple jElee through the .
TlltAr in an flneW rad (unfay1aarta5N1