Pullman herald. [volume] (Pullman, W.T. [Wash.]) 1888-1989, 1889-09-21
SEPTEMBER q, 1889.
HOME AND FARM.
Value of Young Plants-Clotted Cream
Old Pastures-Do Not Crowd
Your Plants-Spiced Grapes.


the same attention that is bestowed on
other stock, and kept as business ven
ture, will pay a larger profit for capital
invested than any other class of stock,
but sheep pay best when b. ed for mutton
rather than for wool.
When the branches Of the tomatoe
vines look as if the leaves had been
stripped off make a close search for the
green worm, which is about two inches
long and half an inch in diameter. I'm
less the worm is caught it will eat up all
the foliage, and as it is nearly of the
color OF the vines it is easily detected.
Stewed Pears with Lemons.-Flavor-
less pears may he used; pare, quarter and
core them. To each quart of pieces take
a lemon cut in the thiDnest slices, with
peel; for this quantity weigh a pound of
sugar, dissolve in a little water, boil up
and skim, put in pears and lemons and
cook slowly till the pears are tender and
clear.
Frozen Peaches.-Take two quarts of
rich milk and two teacupfuls of sugar !;
mix well together and put into freezer
with ice and salt packed around it. Have
ready one quart of peaches mashed and
sweetened. When the milk is very cold,
stir them in and freeze them all together.
Strawberries can be used in the same
way, but will require more sugar.
To secure young black-cap raspberry
plants the canes are bent over and tipped
into the ground, with a clod resting
thereon to hold each can in position.
These tips take roots and the old vine is
then cut off, The red raspberry repro
duces itself by sending out shoots around
the parent vine. They can be taken up
in the fall and transplAnted, or it may be
done very early in the spring.
Spiced Grapes.-To every pound of
fruit allow one-half pound of sugar, one
pint Of vinegar, two tablespoonfuls of
cinnamon and cloves, and one table
spoonful of allspice. Cook pulp and skin
separately, skins until tender and pulp
until soft, and seed by running through
| the coianders. Put pulp and skins
together, and vinegar, sugar and spices
(the latter in a bag, and cook until of
right consistency.
After you remove the melon vines this
fall set out red raspberry plant on each
/ hill. The manure left over from the
supply given the melons will induce
vigorous growth of cane next season, and
the plaDts will be sufficiently close, as
| they will soon thicken in the row. Keep
the canes clean until they are nearly
ready to bear, and cut them out if too
thick.
Puree or Peas.-Wash a quart of peas
which have been already hulled, put
them in saucepan with three pints OF
water, very little salt and pepper, halt an
| ounce OF ham and an onion cut in slices.
| Boil until soft, then drain off the water
and rub the peas through a cOlander.
| Heat again on the fire, adding two heap
ing tablespoonfuls of butter and pinch
| of sugar. Serve very hot.
Sweetbreads.-One generally sees
these fried, but the following is the very
incest way to serve them: Put them on
| in water enough to cover them well, sea-
soning them with salt and black and red
pepper to taste. Let the water nearly all
| boil away, then set the steVpan little
/ back on the stove, and let the remaining
water stew out entirely and the sweet
/ breads brown nicely in the pan, stirring
them up often. This is very rich dish.
Greengage Plums make delicious tarts.
Stew the fruit with a cupful of water (no
sugar at frst) for hall an hour, then add
! three-quarters of u pound OF sugar for
every pound you put in OF fruit, and cook
until they are a thick jam. Let the
stones cook with the fruit, but remove as
many as possible before the sugar is
added. For an ornamented preserve
stick each plum several times with a
coarse needle before cooking them.
! Old pastures that are overrun with
weeds can be best utilized for sheep, as
they will eat off the young weeds and
keep them down. Many weeds are
valuable, so far as their use for food is
concerned, but are undesirable in place
of regular saleable crops. They can be
utilized when young by pasturing sheep
upon them, and if weeds are not allowed
to seed the grass viii again take pos
session of the field.
The happy owner of pear tree may,
after canning and picking, dry the pears
inferior ones will answer for this, and a
most excellent way to use dried pears in
winter is to soak them in luke-warm
water until they are soft, then simmer
gently, and while yet warm put them
! through a colander, or better still,
through sitter which has handle; the
pulp shus made makes perfectly delicious
pies. The pies may have one or two
crusts. A lower crust with little strips
across the top is preferable.
! ClotteG Cream.-Put a small quantity
of cold water into a rather shallow tin
pan. then add about four quarts OF new
milk, let it stand twelve hours, then
place it over a slow fire. The milk should
never be allowed to boil, but should re-
main on the fire until the cream forms
| into little bubbles, then put the pan into
cool place and leave it till quite cold,
say six hours. Now take the cream OF
j the top with a skinner, and the milk
which is left in the pan will equlte good
fol any purpose, though not so rich as
before it was scalded.
Superior Value of Young Plants
WHY, asks Josiah Hooker in the New
York Tribune, divide old bearing bushes
of currents, gooseberries, Towering
shrubs, etc. to increase ones stock OF
plants? This is necessary in the case OF
species difficult OF propagation, but for
the great majority of shrubs simple
hardwood cutting will emit roots rapidly
in the spring. These rooted cuttings, If
properly transplanted, rarely receive any
setback, but continue growing vigorously
from the start, and quickly arrive at the
Towering and fruiting age. On the other
hand, old, matured plants, probably
stunted in growth, if taken up and divided
still retain a large portion of hard old
wood and tough, useless roots. Prune
these as we may, the plants will require
a lor,o. +ir,nn To racnuar from this treat