Barbour County index. [volume] (Medicine Lodge, Kan.) 1880-current, 1891-06-03
GRAPE CULTURE.
Some Interesting and Curious Facts From
the Census Reports.

| ~. L.
GRAPE CULTURE.
Some Interesting and Curious Facts From
the Census Reports.
A recent bulletin from the census de-
partment gives some interesting facts in
regard to the history of grape-growing
in the United States For more than 100
years, says II. Gardner, special agent in
charge OF this branch of the agricultural
division, efforts have been made to grow
the European varieties of grapes In the
open air, always, however, resulting in
failures, except in California, where
viticulture was introduced by the Fran
ciscan farmers many years ago, and
where the foreign grapes grow to per-
lection. Eastern growers finally turned
their attention to the improvement of
native varieties, with great success.
In New York state. in what is known
as the Lake Keuka district, a grower of
grapes shipped his first crop amounting
to fifty pounds, to the New York mar
ket, about 1945, by way of the New
| York &c Erie canal. The grapes were
delivered in good condition, and the
commission houses handling them wrote
eneouragingly to the shipper, advising
further shipments. The next year the
grower was able to ship some 200 or 300
pounds He overdid the matter, how
evet, and the New York market on
grapes broke under the pressure. 1t Is
estimated that during last season (1S9O)
there have been shipped from this same
district and carried by the different
railroad and express companies to
New York, Boston and Philadel-
! phia, and other distributing markets
about 10000 tons or 100000 pounds
Of grapes, and probably one-quarter of
this amount was in addition sold to
wine manufacturers. The Hudson river
district In the same state is estimated
to have shipped to the New York and
other markets during the same time be-
/ tween $4,000 and $4,000 tons or %, 00O 900
pounds of grapes, while the Chautauuua
district of New York, where the indus
try has been growing and prospecting
only through the last decade, furnished
as It's 1890 crop for the different mar
kets of the country probably about
1000 car loads or 30,O0O,oOO pounds of
table grapes, making a grand total CT
$4,000, 900 pounds as the product of what
is know as the New York state district.
This does not include the large amount
Of grapes used In the district for wine
Tehama county, California, has the
largest vineyard in the world-3, 500
acres. There were in the distillery on
this vineyard in April 1890, 800, 900
gallons of brandy and 1000, 900 gallons
Of wine. California has also the small
est vineyard in the world. 1t is vine
yard consisting of a single vine, in
Santa Barbara county. 1t was planted
by a Mexican woman about sixty-eight
years ago, and has diameter one foot
from the ground of twelve inches, It's
branches covering an area of IL, 900 feet
and produces annually from 1000 to
$4,000 pounds of grapes of the Mission
variety (many bunches weighing six
and seven pounds), the crop being gem
orally made into wine. The old lady
who planted the one-vine vineyard died
in 1893 at the age of 1O7.
One of the largest wine casks in the
world is at winery In Ohio. 1t has a
capacity of $4,000 gallons. = Chicago
T---~--
III sponge-cake is mixed with cold
water, 1t is yellow; but if the water be
boiling hot the cake will be white.
For cankered Threats, mix equa
parts of powdered borax and sulphur,
and blow little into the throat through
a quill.
Salmon Salad: Free the contents OF
can of salmon from skin and bone
and arrange them on bed of lettuce
leaves. Pour over the salmon half a
cup of lemon juice, and serve very cold.
Ladies' Home Journal
Brown Sauce: Melt a tablespoonful
of butter, stir until brown, add table.
spoonful of flour, mix well, pour in hall
a pint of soup stock and STIR until il
boils; season with salt, pepper and onion
juice.-The Home.
"A very large fish should not be
cooked whole, as the thin part at the
tail would be done in much less time
than the head and shoulders would re-
quite. If you wish to cook it whole,
shape it like the letter S, by tying a
string around the tail then wind it
around the body, and finally fasten
SFnInd the he7d
----.o vfueo may De glazed TO prevent
a juicy mixture from soaking into the
crust, rendering it heavy and unfit to
eat Beat an egg till light, line the
| OoAAAB IAh WIN anu DTuSn IL
over with the egg just before pouring
in your fruit. If top crust is used,
treat in the same manner. The glaze
is also an improvement to rolls. ginger
cakes and ruslIs; for the latter a little
sugar should be added. N. Y. World.
Queens Pudding: One pint of bread
crumbs, one quart of milk, four eggs
(yolks), two tablespoonfuls of sugar,
grated rind of one lemon. Bake about
one hour, then spread the top with cur
rant jelly. Beat the whites of four
eggs to a stiff froth; add one cup of
sugar dissolved in the juice of a lemon.
Spread over the pudding and brown. -
Boston Budget.
"A tested receipt for the delicious
"pop-overs," which are so welcome ON
the breakfast-table, calls for two Guns
OF Hour heaped little, two cups of
sweet milk, butter the size of a walnut
two eggs beaten separately, one table,
spoonful of sugar and a little salt.
These should be baked in hot gem pans.
the pans being only half fnr1, for tw ntv
minutes, and it goes without saving
that thew should be eaten at once.
-Dsvlled Eggs: Boil twelve iresn
eggs, take off the shells and cut in two
in the middle, take out the yolks and
mix them with one-half teaspoonfnl-o of
mustard, one-half teaspoonful of pow
dered celery; salt and pepper to taste;
butter size of an egg and one-fourth of
cupful Of vinegar or less. Cut a thin
slice off from each end of the white of
the egg, so that each little cup will sit
firmly on the platter: fill the cups with
the prepared mixture; garnish the dish
with celery, lettuce or nasturtium
leaves.-Housekeeper
breakfast Biscuit: If you happen to
have your bread dough rising early