The morning news. [volume] (Savannah, Ga.) 1887-1900, 1896-07-06

with which 1t grows, the plant often in
creasing one to two inches In cireumfer-
ence, within twenty-four hours. The
pods are eaten raw, cooked as aspara-
gus, as a salad, or picked like cucum-
bers.
Temperature at Which Seeds terminate
Late experiments at one of the Cana
dian agricultural experiment stations
prove that the different seeds terminate
at various temperatures, varying with
the species and the amount OF moisture
present. Some seeds, II was found, would
sprout when tho temperature OF the soil
was constantly kept at the freezing point.
This was true of the seeds Of white mus
tard, which terminated at a temperature
of 30 degrees Fair. Indian corn germna-
ted at a temperature OF 4S degrees, water
melon seed at 60 degrees and trlpolium
repens at AZ degrees. 1t was also found
that the different seeds germinate be-
tween certain limits OF temperature, the
greater part of those eXprimented upon
not terminating at all II the temperature
was kept above SO degrees.
BY Products of the Dairy.-Almost all
great manufacturing enterprises now de-
rive a great part OF their profits from the
careful saving and use OF by products that
were formerly wasted. II Is much the same
with the dairy. There is no large margin
Of profit in making butter and cheese at
present prices. and the question how to
dispose of the by products left after these
are made usually decides whether the re-
side. Making curd cheese without rennet
from the skim milk Is a profitable way 20
use It where n near market can be had for
it, Almost every city or village would dis
pose of a large quantity every day II 1t
were placed on market Besides this, feed
ing skim milk 70 fowls, to pigs and to the
COWS are all good ways to dispose Of y.
Which will be most profitable must depend
on circumstances.
Land Plaster-Land plaster is very val
liable on all our soils when used in con-
nection with clover. 1t is not in itself
fertilizer, but IL takes up the ammonia,
and holds It in the soil as a plant food.
Chemists tell US that all vegetable matter
while cecaying generates ammonia, and
as that evaporates at eighty degrees, It
goes back again into the soil by being con-
densed with moisture, then the land plas-
ter takes it up and holds It for the soil.
Poor Grain seedLThe loss to this coun-
try from poor seed, can never be ascertain
ed but beyond doubt It is much more than
the most of US realize. The difference be-
tween bushel Of seed corn that throws
out as strong healthy sprout, and one
that throws out sickly sprout after wa
ter gathers around the germ Is at least
ten dollars per bushel to the one planting
It. apprehend that the running out Of small
grain, that so many complain Of IS large
ly due to imperfect seed. Grain that has
heated is more or less impaired for seed.
To avoid this we should let our grain for
seed get thoroughly ripe, stick II in small
stacks or put II on a scaffold when dry.
The amount of injury It receives from ma
chine threshing am not prepared to say.
Harrison Cole.
The Benign Mother-"Nature IS a kind
" and solicitous mother. She knows that
bare land becomes unproductive land It's
elements must be unlocked and worked
over and digested by the roots of plants
The surface must be covered to catch the
rains and to hold the SHOWS, to retain the
moisture and to prevent the baking and
cemendng Of the soil. The plant tissues
add fiber and richness to the land and
influences Of sun and rain and air and
warmth. The plant Is co-partner with
the weather in the building of the primal
soils. Nature intends to leave no
vacant or bare surfaces She proyidently
covers the railway embankment with
quack-grass or willows, and she scatters
daisies in the old meadows where the land
has grown sick and tired OF grass. So II
l pull up a weed, must quickly fill the
hole with some other plant, or nature will
tuck another weed into 1t
Four Rules-Notice these four things,
II you wish to succeed in canning: al
tables must be filled to the brim; (2)'it
must be put up boiling hot CD must be
perfectly air-tight; a. and kept in a COOL
dark place.
Keep canned goods in a cool, dark
cellar or closet. II this is impracticable
they should be wrapped In brown paper
and put in a cool, dark place.
II IL is desired 10 cook the fruit before
canning, peel, cut, put into a porcelain
kettle and just cover with water; add
one or two teacups of white sugar to
each half gallon OF fruit Let boil a few
- 4 "a