The record-union., 1894-09-18
FARM And ORCHARD.
The Question When to Pluck the
Fruits and Preserve Them.
In Milking Cleanliness is Requisite for
the Best Notwithstanding the Sad
die Horse-Grinding and Cooking
Food for Hogs-The Worlds Wool
Product
Product.

die Horse-Grinding and Cooking
Product.
Fruit ripens on the trees until maturity
is reached and then the forces that have
created the product cease acting and
others, destructive in their tendency, be-
gin almost Immediately. Preservation of
fruit is simply method of checking these
destructive forces as long as possible.
The warmth of the sun, moisture Of the
air and similar conditions always favor
The activity of both the ripening and de-
caying forces. Consequently, fruit left
on the trees after maturity begins to de-
cay Immediately. In order to preserve
them they must be separated from the
branch and placed under other condi-
tions SO that these forces will cease to act.
When fruits are taken from the trees
the ripening forces may continue for an
indefinite period or the decaying ones
may be induced to set in. ii the fruit
drops from the tree to the ground it will
begin to decay. Heat and moisture of
the air are supplied to them the same as
on the tree.
The question of when to pluck the
fruits and how to preserve them are
closely related, for the success of the lat
ter will largely depend on the former.
Most fruits differ as to the time when
they should be picked. Bananas from
the South are cut from the trees when
very green, but if kept on the bunch they
will ripen months atterward. Pears
somewhat resemble those fruits in this
respect. The pears nearly all do better
if picked from the tree before thoroughly
and in this way they can be pre-
served much longer and easier. Cold,
dry air checks rlpenlng, and prevents de-
cay for long time. Hence, pears that
are plucked before ripe and placed away
months after all the other fruit has de-
cayed. Grapes, on the contrary, never
ripen any after picking. All that can be
expected in the way of change is the
evaporation of some of the water, and
finally decay. They must be in perfect
condition for eating when plucked, or the
full value of the fruits will be missed.
They should be plucked as soon as ripe,
however, and be stored away in some
cold place. They can be preserved even
longer than pears.
Raspberries. strawberries and black
berries gain very little after picking.
They should be allowed 10 reach their
full growth before picking, but they are
worthless for keeping If allowed to reach
the stage commonly known as dead
ripe" They are then unfit for shipping.
Practically the destructive forces have
already started into operation at that
point, and nothing will check them after
such start.
Apples must largely ripen on the trees,
but they also improve good deal after
ward. They follow middle course be-
tween the berries and pears. After they
are plucked, however, the conditions that
surround them on the tree must be
speedily removed. They must first be
allowed to sweat in the orchard. For
tunately our autumn weather at apple
picking time is very dry, and the air is
not so favorable for their decay as in
pear picking time. Apples can conse-
quently be preserved much easier in the
iall than the summer apples.
weekly Gazette.
MILKING.
AS has been said many times before,
the operation of milking is one which
cannot be too carefully or too cleanly
performed. No violence should be Of
tered TO the cattle, nors rough treatment
shown them. Serenity ia animals is in
dispensible if they are TO be satisfactorily
MIXED, and the person selected tor the
duty should be mild and good tempered.
The cow caressed and kindly handled
Will freely give up her milk.
Extreme cleanliness Is also requisite
for the best results. The cowman should
wear cap or other covering to prevent
hairs from falling into the milk. Milk is
a very unstable liquid. Even slight inn
purities tend to bring about change or
impair its SAVIOR. The cowman or milk
maid should carefully wash not only
their hands, but also the cows udder
with a sponge and water, tepid in winter,
cool, but not cold, in summer, and then
wipe it with clean cloth. The milk
pail, it need scarcely be added, should be
perfectly clean.
The milking should continue until the
last drop is drawn from the udder, not
only because the portion drawn last is
the richest, but because the secretion OF
milk is promoted by this exhaustion.
1t is well, also. to let the first few jets OF
milk fall upon the ground, as this portion
is apt to be bitter and to contain a large
proportion of microbes. There are per-
sons observant enough to note the differ
ence in the milk from different teats, and
when the milk drawn from particular
teat is of an inferior quality to keep il
separate from that drawn from the others.
This precaution would certainly prove
useful in dairies where high class cheeses
are made. In the Allgan, in Bavaria, the
mixer tastes the milk from each teal
q
COW will not let herself be milked. The
udder should, in such a case, be carefully
examined to see whether there is any
soreness, " hich should be looked to al
once.
The general practice is to milk twice q
day. Experience, however, tends tC
show that three milkingE per diem re-
suit in a considerably superior yield o.
milk. In trial made with one COW dur
ing eleven days it was found that in that
period the animal gave twenty-five liters
in excess OF her usual yield when milked
only twice a day. Moreover. the milk
obtained at three daily milkings proved
on analysis to be nearly per cent. richer
in butter. 1t may be added that the OBJ
servations of Struckmann, Boedeck Ell
and Wicke show that the evenings milk
is richer than the mornings and the latter
richer than that obtained in the middle
of the day. Greater frequency would moi
be advantageous, apart from the cOnsid-
Grafton that the increased expense would
not be covered by the result. The diges.
tive and secretive functions OF ruIninants
would be interfered with by such fre-
Guency of milkipgs. In effect, the milk
secreted during the calm OF the night is
usually more copious than that elabor-
ated during the daytime. e.-L' Industrie
Laitiere.
TRAINING A SADDLE HORSE.
A man who has not learned something
OF riding had best not try to train III;
own horse, for it would be almost i'm.
possible tor master and animal to bt
educated at the same time, But wheI
one has once mastered the rudiments O.
horsemanshlp, he should by all means
train his horse. Until he has taken
green horse--I do not say an unbroker
horse-and trained the animal to 60 the
various gaits at command, he will never
know the highest pleasure to be derived
from the exercise. When one has such {
horse there is something like doubl,
ownership in the animal, for the master
has supplied the education which in