Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1886-09-29

Or flirting was wrong
IT back pew, as We knelt down together.
Il read 'gthe prayers we had one book between
80 Get was that smile, had nobody seen us,
While bent on our knees
20, how Cupid did tease1
mad stolen . kiss, with the prayer-book to I
screen ~.
In the oriel window the sunlight was cleaning,
In my drowsy old brain I felt love fsncies TEEN
ing;
Then my heart gave q hump
But my head got q bump
On the back of the pew-Iha had only been dream
ing.
Where the Hessian fly has put in its work this
year the farmer should not ignore the fact in his
Tall seeding, else he may have the modification
md chagrin of experiencing = loss, total or par
tial. of the expected crop. The habits of this
destructive enemy of the wheat plant have been
thoroughly studied by our entomologists, apd
are now well known. as also are the means Of
protection against its injuries. OF these latter,
late seeding-as late as the last week in Septem-
Der or first In October-seems essential. TIL
SAA0Ao WA nov OCpOoAbCO u6E Gkk6 1UI tuS 18A1
crop before such late sown wheat affords q suit
able place for their deposits Some three or
Tour years since Prof. Cook, state entomologist
Tor Michigan, recommended the early sowing Of
narrow strips around the fields intended for
wheat. The fy, a. the time for the deposit Of
her Eggs comes on, will deposit them in the
early sown wheat, which, when the time comes
for sowing the field, can be plowed under deeply
and resolved with the rest of the field,
thus completely destroying the eggs, Where
tried this plan has, We believe, proved q success,
and we commend it to winter wheat growers
this fly is known to have a foothold.
PREPARING POULTRY FOR SHIPPING.
A leading commission house handling dressed
poultry in New York, issues the following in
structions to it's patrons on the proper methods
Of killing, dressing and packing poultry for
shipment.
Kill all kinds by cutting through the roof of
the mouth to the brain with q sharp pointed
knife. Leave the head and legs on, and never
''draw" the ~entrails. Pin-feathered' young tur-
keys, ducks or geese should not be killed, but
kept until full-dedged. Poultry should be kept
fat before killing. The usual quality sells best
ecalded. The legs and necks Of turkeys and
chickens should be dry-picked Immediately az
ter killing; this will keep them from d~iscolor-
ing when exposed to the air. The water for
scalding should be boiling hot. Immerse the
bird, holding it by the legs, and lift up and
down in the water three OR four times. 1mme-
diately after scalding chickens and turkeys re-
move the feathers, pin-feathers and all, very
clearly and without breaking the skin. After
scalding ducks and geese, wrap them in a cloth
about two minutes: then the down will roll off
with the feathers. All poultry should be
''plumped' after picking by dipping for about
two seconds in boiling hot water, then thrown
into cold water and left for ten or twelve min
re@ V~a 1k md -
turkeys generally cell q little higher when dry
picked. and from far distant points they carry
better. Poultry looks much leaner when dry
picked than when scalded and ''plump-
ed;' therefore only very fat stock should be
dry:picked: Ducks and geese are preferred
scalded. Carefully avoid cutting or bruising
the flesh or breaking the bones. Poultry should
be entirely cold and not frozen, before being
packed. If packed with any Of the animal heat
in 1t, it is almost sure to spoil. Slight freezing
does not greatly iDjure the sale, but hard frcez.
ing, especially when it produces discoloration.
reduces the value rs to so per cent.
THE RIGHT TO SAVE.
The man who has earned a pillow and a team
has done no wrong to the man who has none,''
said Prof. Summer at the Chautauqua assembly.
For plow and team substitute house and lot,
farm factory or any ether property, and the truth
thus tersely stated holds good. Nay more, the
man who by honest labor, temperance and thrift
has earned and saved the money represented by
a team, house, farm or factory, has not only
done no wrong to men who have none of these
t~hings-he has done them a positive service.
For by his plow he raises grain to feed them; by
his team he carts the coal or wood to their door;
in the construction of his house other labor was
employed, and it pays taxes to support schools
and civil government for the equal benefit of those
who pay no taxes; while his factory gives en-
ployment to many, and supplies necessities to
those who could not themselves manufacture
the articles. The mar who works, whether
earnings. without doing a wrong to any, is a
benefactor to society. -Boston Herald.
ORIGIN OF FRUIT CANNING.
1t is a singular fact that we are indebted to
P0mpeii for the great industry of canning fruit.
Years age, when the excavations were Just be-
ginning. a party of Cincinnatians found in what
had been the pantry of a house, many jars of pre-
served figs. One was opened and they were
found to be fresh and good. Investigations
showed that the figs had been put into jars in a
heated state, an aperture left for the steam to
escape, and then sealed with wax. The hint
was taken, and the next year canning fruit was
introduced into the United States, the process
being identical with that in vogue in Pompeii
S"VASy 06Os NJ Ou A~U.So III Au4O1
lea who can tomatoes and peaches dc not realize
that they are indebted for this art 10 q people
who we're literally ashes but a few Years after
Christ-Lndiana Farmer.
BAKED SPRING CHICKEN.
Cut each Of four spring chickens into seven or
nine pieces, wash thoroughly and quickly, and
put in a colander to drain; put a half tablespoon
each of lard and butter into a dripping pan,
.ay in the pieces, and add half a pint OF hot
water; let steam and bake half an hour, turn,
taking care that they get only to a light brown
and just Before taking p add salt and pepper to
taste. When done take out in a dish and keep
hot. To make the gravy, add a half put or
more Of water, set the dripping pan Gil the
stove, and add one tablespoon -four mixed with
half cup of cream or milk stirring slowly,
adding a little Of the mixture at a time. Let
cook thoroughly, stirring constantly to prevent
burning, and to make the gravy nice and smooth;
season more il necessary.
No man can i've long in a Scotch conn: unity
without noticing the healthful look Of the chill
dren, whose food consists largely Of oatmeal,
compared with those fed on fine grains, or even
greats, which are the same, only without the
husks. This chat or husk, b owever, which is
left in the meal, contains some points that act
as a stimulant on the coats Of tho bowels to
keep them active without medicine, and rem
der this food of benefit to the dyspeptic. There
is no method OF cooking oatmeal equal to the
making of porridge, and when properly prepar-
it is generally a favorite dish for breakfast.
makes your oatmeal porridge so good?''
is q frequent question in our house from straDg-
ere, and they think the meal must be of superior
quality. But 10 prepare it properly the water
must be boiling, necessary salt added, and the
oatmesi then stirred in slowly by citing it
through the fingers The process must be hur-
ried If Jumps would be avoided. When it be-
gins to boil up we'll, stop stirring and close the
pot mp tightly. Set at the back OF the stove
while you cook the rest Of the breakfast. Lift
the porridge without any more stirring, rs it IL
this that breaks the grain and makes It waxy.
The Scotch do not stir with . spoon, but with q
smooth, nattened stick called . 'spurtle,'' that
one can make according to their own idea.
This gives more eyeness to the mixing, and IL
in this way the porridge will be sweet,
whole grained, and wholesome .-AnH;e l., lack,
in Good Housekeeping.
GRADUATED BUTTEH.
Stop churning when the particles of butter