Brenham weekly banner. [volume] (Brenham, Tex.) 1877-1907, 1888-02-16
FARM AND HOME.

Where young tree runs up in
height with but few strong branches
and slender trunk, the top should
be trimmed off a few inches, espec-
tally of the main shoots.
A mixture of mari, wood ashes
and rich earth makes an excellent
manure for young trees. No an
imal manure should be used unless
it be completely decomposed.
It is best not to allow a tree to
SO over load itself with fruit as to
compel the use of props to the
limbs. The fruit should be thinned
out, leaving only the choicest,
In turning weeds under, the work
will be thrown away unless they be
completely covered, as covering the
roots only and leaving the tops out
of the ground will permit to continue
growing.
Spirits of camphor will remove
fruit stains of all kinds from white
goods if applied before the goods
Ahaye been wet. Wash and boil in
the usual manner, and you need not
look for the stain, for it will not be
there.
Never smoke your bees unneces-
sarily, and only when it becomes
necessary to perform some needed
operation, such as artificial swarm
ing, introducing queen, or the
like, and then only barly enough to
make them submissive and easily
handled.
Just at this time, when there is
chance to do so, Ill the implements
should be cleaned and oiled. The
harness may need overhaulng, and
loose spokes or tires of wheels can
be repaired. In the spring the use
of implements will not permit of re-
pairs without loss of time.
tits Just as important to the dali
ry farmer, says Hoard's Dairynan,
<,that he should have a good COW as
it is that he should have a good
crop of anything he may try to
raise, and it is Just as important to
him that he should get rid of poor
COW as that he should get rid of the
chinch bug Or the hog cholera.
A Blandford farmer who has tried
it, and knows how to live well and
cheaply has this recipe for corned
beef: For 100 pounds of beef he
weighs out eight pounds of common
salt, four pounds of brown sugar,
four ounces of saleratus, and two
LOUNGES of saltpetre, and mixes
them. A layer of this is put at the
bottom of the barrel and between
each layer of meat the large bones.
If pork has ever soured OF spoil
! ed in barrel it would not be safe
to use it for pork again, no matter
how thoroughly it might have been
cleansed. The cost of a new barrel
warranted to preserve the pork is
much less than the value of the
meat which it will hold. 1t is true
the fault may not originally be in
the barrel, but rather in the mode OF
management; yet having once spoil
ed lot of pork the barrel had bet
ter thereafter be left to other uses.
Bread Omelette.-To make a
bread omelette soak q cupful of milk,
or enough to make it entirely soft;
q beat three eggs smooth, mix them
with the soaked bread, season il
palatably with salt and pepper; put
over the fire a smooth frying-pan
containing a tablespoonful of butter,
and when it is hot pour in the omel-
cite; with thin knife loosen the
edges of the omelette as they harden
from the sides of the pan; shake the
pan gently to keep the omelette
y loose.
The bones of a bred, well fed hog
said to present only about one
ntietbspart of his gross weight
animal of this nature must nee
essarily carry great deal of fat
but the importance of making il
well muscled to keep it from com
plete degeneracy is self evident tc
my thoughtful person; hence, mas
much as the natural tendency of the
hog is to fat, feeders should make il
point to counteract the evil by us
ing the most nutritious feed to the
exclusion of fat forming food.
FEEDING FoR SrRENGrH.-One o.
the remarkable results in the expert
gments made at to Wisconsin station
I was shown in \he tests of the
! strength of bones. Whose fed main
: ly for the production of lean meal
bore strain of 1000 pounds. Others
apparently the same, made from {
feed of corn meal, broke at 300
pounds. Perhaps farmers can SEE
from this why it is that corn alone
is not good food for horses hard al
work. 1t puts on fat, but it does
not wear, because it gives so little
for making muscle. The world-wid,
preference for oats as food for work