The record-union., 1896-05-04

lncn ana cut II OIL. shape II pointed IKE
writing pen.- Care should be taken
so the edges are smoothly cut with a
sharp knife. Then cut the bark of the
branch where the bud is to be placed
crossways and also lengthways, just a
trif1e above the crosScut and enough
under said cut so as to be able to shove
said bud under the bark, which has
to be loosened from the wood carefully
so as not to injure or tear it. Then push
the bud under the bark and cover with
wax so no air can get at the bark.
For the wax take three parts of bees
wax, two parts rosin and one part tai
low. Put all in a kettle and boil till all
is melted. Then pour the wax into a
pail of cold water, where it will curdle.
Then rub your hands with little lard
or OIL so as to keep the wax from stick
ing to your hands, and take it out of
the water and work it like dough or
putty, so as to take the water out. This
wax will not crack in frost nor run in
heat.
The best time for budding trees is
from March 10th to May 1st, according
to the weather If an early spring start
about March 10Th, and keep on. If
late spring the way the weather will al
BEAN CULTURE.
If you expect a good crop of beans,
you must have rich, well-drained SOIL
Plow to moderate depth and harrow
we'll just before planting the beans.
Fitting the soil in the very best condl-
ton is important Plant from June 9th
to 10th, in rows twenty-eight inches
apart, with a planter regulated to drop
h; oh &C
apart This will require from one-half
to one and a half bushels per acre ac-
cording to the size of the beans. Start
the cultivator as soon as the beans are
well up, say three inches high. Take
extra care to cultivate as close to the
rows as possible, twice in each row,
using a small tooth on the outside the
first time through, so as not to cover
too many vines. Beans and weeds do
not grow profitably together. Avoid
working in the beans while the vines
are wet, also while in the blow. No
crop pays better than beans to cultivate
we'll and keep free from weeds. III mar
vesting use a two-horse bean cutter to
pull the vines, as they are then easily
punched together-Farm and Home.
GIVE THE RANCH A NAME.
1t mas DeoI SuSSeSleu lHdt SOou "Ouiu
follow if each rancher and fruit grower
would give his place a name by giving
it place on his front gate or entrance.
Not only would persons visiting the
farm for the first time more easily
find it, but passers by would be more
apt to be impressed by it. An observ-
ing person will seldom pass beautiful
farm without desire to know who is
the enterprising owner. If the practice
was general, marked Improvement
| would be noticeable in the country
homes of Southern and Northern Cali
fOrnia. In that case the average fruit
grower and rancher would feel impelled
to make his place more beautiful, know
ing that it would be a matter of COM
ment by the passers by. 1t would also
| have a good effect on the negligent
farmer, because the contrast between
his slovenly place and his neighbors s
well-kept home would shame him and
force a reform. BY all means name the
farm and add that Of its owner to the
public announcement at the front en-
trance.-Rural Californian.
GREEN PEAS FOR THE TABLE.
No farmers table should be without a
variety of vegetables in their season,
and of all that grow in the garden none
gives greater pleasure to the appetite,
or is healthier than green peas The
time is rapidly approaching when they
may be sown. The very earliest should
be some smooth variety, as these are
less sweet and less likely to rot in the
soil than are the wrinkled peas Car
ter's First Crop is very good pea, and
N n he yiYly ln6 r
tie Gem and American Wonder peas
should be sown next, and with them
some late wrinkled variety like the
Champion of England or Stratagem.
This will prolong the season three
weeks or more. A second sowing may
be made of the Little Gem If late
varieties are sown very late, the vines
forming seeds in hot, dry weather will
mildew and spoil the crop. This prob
ably because in dry weather the roots
are unable to secure enough mineral
plant food to furnish the phosphate and
lime for the seeds.
CHURN OFTEN.
Churn once in two or three days in
summer and once in three or four days
in winter Use any good churn that is
| easily washed. In winter warm the
| cream before churning to 65 degrees by
| setting the can of cream in a deep dish
| pan of hot water mot boiling), stirring
! the cream with the paddle; secure the
right temperature by holding a dairy
! thermometer in the cream. Color the
butter in winter if it needs it by putting
| carrot juice in the cream at the time of
| churning. Cotton seed oil and anatto
| butter coloring is more convenient, but
| customers are liable to detect a flavor
in butter so colored that does not be-
! long to pure butter, which they will not
! do when carrots are used.
| PRESERVING MELONS.
Home and Farm of Louisville, KY,
| says that a North Carolina farmer be-
| lieyes he has found a way to keep
! watermelons in an edible state of pres
ervation from one season to another.
| Last August he covered three melons
with a paste of his invention. One of
the melons was served at his Christmas
dinner; another did duty as dessert at
| dinner given on March 14th to sew
| eral friends, who found it as nice and
| finely favored as any melon cut in Au-
gust. The third preserved melon will be
that there is no danger in eating melons
| of such age, this farmer will go into
the melon preserving business.
THE AGE OF TREES
! According to Herr Gericke, the Ger
man forester, trees in Germany have
certainly lived to the age Of so years.
| Pines in Bohemia, Norway and Sweden
| also live to this age The silver fir in