The record-union., 1891-07-15

OF IL. IHlS yaru was SIMPLY gorgeous
with flowers. many of them of the old
fashioned kind that our grandmothers
always had in their "posey beds''-pop-
pies, pinks, ragged robins, lady-in-the-
green, marigolds, larkspurs and roses of
all kinds. Almost every foot of the en-
tire yard was one big flower
On board at the front gate were the
words, Flowers for Sale" An elderly
woman in dark blue calico dress and a
checked gingham sun-bonnet was work
ing among the flowers, and two young
girls were sitting out on a little porch
making very tasteful bouquets. l
stopped to purchase half dozen of the
gorgeous scarlet poppies, and was told by
the woman that she was very sorry"
but ali her poppies and roses and many
of the other flowers were sold, "and
could sell good many more if 1 had
'em," she added.
''You find a ready sale for your flowers,
then?'' / said.
"Oh, la, yes" was the reply, "speshly
the roses and these big red poppies. And
/ sell lots of those old-faShioned flowers.
too. People come walking or driving by
and see 'em, and | guess it kind o. re-
minds 'em Of their mothers or their
grandmother gardens, and they stop
and buy big bouquets of 'em on that ac-
count. And one of the big hotels takes
six big bouquets a day for its dinner
tables. My girls are making up these
bouquets now, and I've orders for six
extra ones to-day, on account of ball,
or something, going on at the hotel. | do
real well all summer long with my
flowers, besides enjoying 'em myself. 1t
costs me almost nothing to raise 'eu. y
Vick,s Magazine.
DUTCH CHEESE.
do not remember ever having seen in
a household paper or magazine recipe
for making what old-fashioned country
people call dutch cheese" 1t is too bad
that the making of such an inexpensive,
and to my taste delicious, little extra
should become zone Of the lost arts.' OF
course one could not expect it to have the
richness of "real'' cheese, but / prefer
especially in the spring and early sum
mer, the simpler foods, and l have seen
many time when l would rather have a
generous slice OF Dutch cheese than one
of its more pretentious cousin.
To make this, take several pans i usu-
ally take two, but that makes a very
small cheesa) Of new, thick sour milk
and set them where they will get warm
not hot. When we'll warmed through
break or cut up the curd so as to allow
the whey to settle. This will not take
! long, the warmer the milk the shorter
the time required for the whey to separate
| itself from the curd. Spread a strainer
in coiander and dip the curd into il 10
drain. You Will soon have a snug, firm
little bit Of curd ready to be saltod, unless
you WISH as some do, to scald it, TO take
out sCme of the sourness and to harden it..
| do not think this very great improve
ment, and seldom do it.
Your cheese is now ready to be pressed
| make such small ones that | press them
in large bowl by putting weights on
them. A good way to do with large ones
is to hang them up in the strainer, and
they Will press by their own weight
Persis +. Darrow in the HOusekeeper.
SPECIAL FARMING.
There has been some controversy in re-
gard to the comparative merits of special
farming and diversified farming. with a
general opinion that special farming was
the most profitable. Undoubtedly it is
so in many cases, where the farmer has a
| special liking for some one branch of his
| business and az adaptation to it, and is in
locality or upon soil peculiarly fitted
! for it. He gives his whole attention and
energy to it, and liking it well enough to
! strive to do the best thing in the best
manner, he could scarcely help achieving
! success. Yet every successful one has
| had host OF imitatorS, who have failed
to attain anything beyond meIiocrity,
and financially have not obtained good
results. They either are not adapted to
/ special farming, or have not found the
/ IlSIC SlJcCIdlly YET. anu Il SiGCldlIN III
farming, as III anything else, requires pa
tience, perseverance and courage to stick
to it despite discouraging failures, and To
wait until by many errors the right
methods have been found. Again, there
must be behind all this a capital to carry
him through the unfavorable seasons and
the losses which seem to come at some
time in any kind Of business.
FARM NOTES.
Il IL u.
be standing in the pastures that have
! passed beyond their period OF usefulness.
! Unless they are taken care of they will
| become nests for the various fruit pests,
! and will in turn be the means of popuIat-
! ing your orchard with undesirable colo
| MES.
! Not three farmers in a hundred raise
! this delicious vegetable. asparagus, which
! comes into use more than a month before
peas, and is less trouble to grow than
anything of equal value which the garden
| produces. We begin using asparagus
soon after the middle of April, in early
seasons. y single row of asparagus ten
rods long will furnish a large family all
they can use and one planting is for life.
There is one way, says j. V. Gotta, by
which varieties too tender when grown
from root-gratting or budding. may be
produced that viii endure climatic ad-
versities some 200 or 900 miles further
north than they can be grown by any
other mode, and this one method is top
grating" standard high, upon perfectly
! hardy, iree-growing, congenial stocks
/ previously grown by root-grafting, or in
other words, by double working.
| Those who select fruit and vegetables
| for use in the home garden should let the
new varieties severely alone, taking those
! that have stood the test of cultivation for
a number OF years. So much satisfaction,
comfort and health will come from an
abundant supply of small fruits that it
seems exceedingly unfortunate for any
one to get wrong start, which might
cause him to abandon what otherwise
might have proved a grand success
( Webb Donnell.
Within the past thirty-five years the
average weight Of heeces produced in the
United States has doubled. This is due
to the fact that sheep have been better
Women are not slow to