The record-union., 1892-06-23
Our Country and State Road SyS-
TEN a Failure.
Preserving Eggs-Old-Fashfoned HON.
iny-Cane and Beet Sugars-Diversi-
fed Farming = Sheep Manure -
Brahmas and Observation-Disclosures
Ous Items.
Gus Items.

OF about 81 ,700, 600. Yet this is a splendid
example to show the fruitfulness of the
! judicious placing of. good road, giving
rise to splendid system Of pixies by the
! Government, States and corporations,
stretching from Baltimore to ST. Louis
and Jefferson City. This is particularly
so in the States of Maryland and West
/ Virginia. One of the best systems of
artificial roads in our country is situated
! IN the limestone region OF Frederick and
! Hagerstown, Md. Good roads have
! brought prosperity to the farmers there.
! fences are In good repair, land well
j cultivated, barns and houses large, COM
! Portable and well painted But this is
! only IIbesti in our great Sahara Of mud
| roads.
! 1t surely requires no argument to con-
! vince an American Of the need of better
| accommodation and improved methods
! governing the common roads of the coun-
! try. Our Government has felt the need
OF good roads as much and more than
any farmer. OF what surprising value
would have been good wagon roads from
| Washington in the direction of Antietam
and Gettysburg. Look at the millions OF
dollars i'll horses, mules, wagons and
| cannon, to say nothing OF men, lost III
the mud OF Virginia Those roads are no
! better at the present day. How fortunate
| that Sheridan had q good pike on which
| to make his famous ride
Our county and state road-taX system
| OF Improvement Is a hideouS failure
such roads never have the services of a
skilled engineer, bat are invariably in the
care of iaymen, unschoOed as well us
! unSkilled. 1t is an apparent fact that we
shall never have roads III keeping with
our civilization until their management
is conferred in the Government, as were
all the roads of history and the splendid
modern highways of Europe. Every
| year rivers and harbors swallow our
money by the millions, yet the common
roads to feed this commerce get not a
cent. The roads are public property.
! and why should not the Government inn
| prove them by the same legislative care
that is bestowed upon our rivers and
harbors? What is the value of vessels
compared to the value Of wheeled We
| hicleS? What is the proportion Of traffic
| on roads to that on rivers and harbors?
How much more enduring is the work
| on a good road than that in river or
| harbor? Here is an opportunity to in
| crease our army in way that Will not be
| a burden to the people; enlist laborers
and place them on the highways. Who
mined the coal you have in that comfort
able fire? Were those shoes of yours
made in a penitentiary? We have our
| criminals competing with industrious
classes; why are not they on the public
roads for the public good?
AS long as time lasts man will erect
costly unproductive piles to perpetuate
| his memory in the cemeteries; would it
not be more appropriate to build pretty
| memorial stone bridge and present it to a
! public road? Do the riders and drivers
of the country ever stop to figure the eX-
! travagance of poor roads, the wear, tear,
| Swear p and loss Of time, not to mention
comfort and pleasure? How far around
a man will go to get TO drive short dis
lance on a good road! With farmer
going to town should not be question
of weather any more than 1t is on rail
road. He should be in a position TO take
advantage of any shade Of the market,
and not require day to go and one to re-
turn when living but few miles from
town.
The system in general use in our coun-
try Of temporary dmaking-piling
up dirt to be washed down by the first rain
is no more than that of the Hebrews and
Greeks. If it is impossible for us to APP
proach the Romans or Incas, can we not
do as much as Carthage ?-William A.
Miller in Good Roads.
PRESERVING EGGS.
With the opening of spring and sum-
mer the price of eggs always falls, and
the hens begin to lay more abundantly.
The question Of preserving eggs artihci-
ally then becomes more important, for
very often the summer prices are too
small to allow much profit for the poul-
tryman. There are many ways of pre-
| serving which are commonly known, but
all of them are based upon the principle
of the exclusion of air from the contents
inside. The egg shell is not air tight, and
| consequently its porOsity allows the air to
get inside and spoil the egg.
In preserving the egg by any of the
methods commonly resorted to they are
often kept long time, until, in fact.
their contents are stale, and almost ready
to spoil. Such preserved eggs will be
tainted when they are finally eaten. This
loose method of preserving them has
given the business bad name. and many
are prejudiced against using preserved
hens eggs under any circumstances.
The egg should be put into the preserv-
ing material immediately after gathering.
the sooner the better. Then they are
fresh and good and if the air is kept ont
i Of them completely they viii keep this
fresh condition for a very long space of
time When decav is once started inside
Of the egg il is difficult to check it bv the
best methods ever invented, but when
/ the eCg is preserved before the least sipns
of this have been developed, very differ
ent story is told.
Spring and fall are the proper seasons
to pack and preserve the eggs. Summer
! preserved eggs are always at discount.
The heat Of the weather frequently con-
teammates the eggs before they are put
away, and they cannot he preserved
nearly so well as in cool weather Yet
| with summer packing, if done in cellar,
and Immediately after the egg is laid, the
/ chances of success are good. But one
days delay in the heated term may be
1 sufficient to ruin all prospects.
The old way of preserving eggs was by
! dry methods, but these are not much in
4! vogue now. They We're packed away
carefully in sand, charcoal and sawdust,
and then kept in some cool place i'm the
/ cellar. They could be kept this way for
a reasonable length of ytime but upon
exposure TO light and air they are quickly
/ tainted.
The lining method is now the most
common. Freshly gathered eggs that are
lined Immediately will keep generally
about ninety days without showing any
material change in their contents, bat
after this period it is unsafe to keep them.
An egg that has been kept several days or
a week in warm weather will. upon being
put in q solution of lime, almost imme-
diately decay. The lime, instead of pre-
serving the egg, hastens its destruction.
An improved method upon this is to
place the eggs in an alright barrel and
to pump out the air; then charge it with
carbonic-acid gas, and the next day par
affine oil is poured over them. The par
af1ine is common preservative used, but
the other process of deoxygenating them
is new.-American Cultivator.
oLD-FAsHIoNED HoMINY.
This dish was formerly much used, and
we think livery wholesome. Our mothers
and grandmothers used always to pre-
pare it in early spring, after soap-mak-
ing, and some of us have kept up the
practice, writes correspondent of the