Pullman herald. [volume] (Pullman, W.T. [Wash.]) 1888-1989, 1889-07-20
ROME AND FARM.
Young Fruit Trees-Siiver Table Ware
Eating Lemons eet Peas
Salt for Cows-Meat Pies.


5 Make pot-pie OF them at once.
Cultivate the peach orchard in the
same manner as when cultivating corn
That is, use the cultiyator and stir the
top soil frequently.
Get your Young fruit trees in the
ground before this month is gone. The
later it is the deferred the greater tht
chances OF injury by dry weather.
The thermometer and the barometer
r should he used by all farmers. After
having used them awhile they will bt
considered indispensable adjuncts to the
farm.
: Corn is not a perfect food for hog
Though rich in those elements that tend
to tatten, yet corn is deficient in the bone
and musclemaking elements to Ger
tain extent. 4 mixed diet is best
Sweet potatoes should be cultivated
well until they begin to run. They will
not thrive if the weather is very wet, and
the more air and heat admitted to the
roots the better, 81 as to give them an
early start.
Taking care OF the tools and imple-
ments is one of the best modes If econO-
mizing on the farm. The value OF the
tools annually deprecated from lack OF
cleaning, oiling, and exposure to weather
is enormous.
This is one way of cleaning velvet
Hold over kettle OF clean boiling water,
the wrong side down, for two minutes,
place on smooth board and brush with
a soft velvet brush Immediately; if it is
a large piece and gets too dry, steam
again and brush. This way is quite
satisfactory to some.
Every farmer should have an expert
mental plot of his own. The informa-
ton gained Of practical kind will be i'll
valuable. II every farmer in the United
States could he induced to try few ex-
periments annually, agriculture would
make more rapid progress than any other
branch OF industry.
Do not be induced to retain male pig
from the cross-bred litter because it is a
fine specimen. The male should he
thoroughbred, or there will be no uni
formity in the offspring The mistake OF
keeping over cross-bred males is one that
has largely aided in degenerating the
swine on some farms.
The tendency OF silver table ware has
been toward smallness and cOmpactness,
and this has effected the size of smaller
ware The butter plates, salt cellars and
pepper pots are very diDlnutIve, and as
a rule they are decorated in the same
manner as the larger pieces, although
there are many odd and striking designs.
A new style OF salt cellars is made in the
form OF a dimInutive stewpan. Others
initiate shells, leaves, fruits and flowers.
Salad Dressing: Peel and boil a large
fine potato; mash well and, when cold,
add the yolk OF raw egg, a teaspoonful
of mustard and little salt; stir well to-
gether; add two tablespoonfuls OF olive
oil and vinegar very slowly, stirring con-
stantly so that it may be very smooth.
This is nice with chopped celery or cab
bage.
Lemon or Orange Cream Take one
lemon or two oranges, crate, add one cup
OF sugar, hall cTpful OF ice water and one
cupful OF cream; beat the whites OF three
eggs and stir in. Warm gill of milk,
in which mix two tahlespoonfuls OF corn
starch let thicken and stir in. Set on
ice. Whip quart of cream, flavor with
essence OF almond and pour over.
Sweet Peas: The main point in the
culture OF sweet peas is to cut the flowers
every day. If one bloom is permitted to
. mature and form seed the vitality OF the
plant is exhausted and the blooming is
at an end This beautiful variety has
been much improved OF late, and num-
ber OF very beautiful kinds have been
produced by crossing The best effect is
gained by planting several varieties, a
few OF each together in rings, and tram
t ing them on strings fastened from pegs
in the ground to a central stake, or the
mixed seeds may be planted. The set DIS
should be planted at once, and Ivy con-
) tnuous cutting the bloom will last all
through the season.
Meat Cakes: The remains Of cold
roast or boiled leg OF mutton that has
been rarely cooked will be most delicious
, if prepared AS follows: Chop the meat
/ as fine as possible and mix it with hall
as much fine bread crumbs and a quarter
as much beef suet, also chopped very
fine and freed from strings. Put these
ingredients into bowl, with a cupful oi
minced oysters (fresh ones Of course are
the best, but the canned ones may be
, used add a seasoning Of thyme, mar
, ioram, pepper, salt and little powdered
mace mix with two well beaten eggs for
pound OF the cold mutton stir uLt il
forms stiff paste; form in balls or
sausages and Try.
) Salt for Cows If cows were forced to
eat salt by it being put in their food II
might do them harm, but it is extremely
? doubtful if cows will eat two much salt ii
. thev are allowed free access to it and free
choice to take it or not. Salt, being an
apparent need for the system, will help to
keep the animal healthy. This will in
: crease the flow of milk and improve the
ouality. 1t is believed that salt will do
this directly, and that its use will i'm
prove the churning quality OF the milk.
f., But salt should be given regularly. Ii
not there will be suffering at one time
: from lack of it, and at another time from
excess of it. Provide rock salt, and have
place for it where the cows can always
90 to it. Put trough in the yard, or a
box in the side OF building with root
or a box under the cattle shed.
Eating Lemons: A great deal has been
) said through the papers about the health
5 fuIness of lemons The atest advice is
: how to use them so that they will do the
most good, as follows: Most people know
the benefit of lemonade before breakfast,
but few know that it is more than doubled
by taking another at night also. The
way to yet the better Vi the bilious sys-
tem, without blue pills or quinine, is to
take the juice of one, two or three lemons,
, as appetite Graves, in as much ice water
! o. makes il nIaasant to drink without