Year: 1875

| EA SULTUkE IN JAPAN.-luc RTOWp


and use of that Oriental plant, from tn


dried leaves of which our common morn


ing and evening drink is prepared b


simple infusion, must have been know


to the nations of Eastern and Centra


Asia during many centuries past. l


was one of the discoveries made by TIL


Jesuit missionaries in China and Japal


three hundred years ago, but severa


more ancient travellers have spoken O


this article.


When the plants are three years OLE


they yield their first crop of leaves


Transplanting is then convenient, to re


lieve them from the cluster, and Civ,


each individual plant more space for it


growth; they are now placed in row


six or eight inches apart. The bushes


are sometimes pruned to keep them low


and to prevent their struggling or over


growing each other. After seven or tel


years they are cut down, to give the


young shoots below a chance of produ


cling abundance of fresh leaves.


WHITE SPECKs IN BUTTER.-L. B


Arnold, Secretary of the American


Dairymen's Association, says white


specks in butter occur from several


causes. The first cause is the result oi


coagulatiOn of the milk remaining in


the cream by a minute germ. Any


cause that ripens milk rapidly will pro-
duce the germ. When the germ grows
a little white speck is formed. Then a


little gas is generated, and the process
continues throughout the mass. If the
milk is feverish this process is apt to
proceed rapidly, and the specks will
gather on the top. Other specks come


from dried cream. Others are produced
by the action of light. l have tried two
pans of the same milk, and have had
one fecky and the other not. One pan
stood in the light and this developed the
heck. The other stood in the shade and
had no fecks. Scalding the milk will
kill the germs, and consequently prevent
hecks. A milk-room should be Just light
enough so that one can read a news
paper after being in the room ten or fif-
teen minutes.


RAISING PLANTS BY STEAM.-Mr. H.
Shipman, of Binghampton, has discov-
cred new and novel method of making
seeds grow rapidly. BY adopting his
plan ladies raising plants from seeds can
save much time and labor. This plan
was tried in the middle of last March
while the snow was on the ground, and
as will be seen below proved very sue
cessful. Mr.. Shipman made box with
a sheet-iron bottom, filled it with earth,
put in the seeds and little water and
then set it on the stove until the steam
came up through the dirt. He then put
it in warm room to cool, and repeated
the operation the following day. He
did this only twice, and in three days
the sprouts made their appearance. In
two weeks from the time he planted
them the vines were up four inches and
growing nicely. The moisture and heat
combined make them grow very rapidly.
1t is wonder that some of our profound
and far-seeing agriculturists who make
seed raising business have not yet tried
to grow plants by steam.


WHICH Fowls EAT THE MosT?-This
question has been asked and answered
many times. Writers invariably try to
solve this question 80 as to make it an
for some particular breed, and
that one is generally the breed in which
they are constantly giving the favOrite
coop of fowls all the tit-bits, which they
do not count as anything. But to an
swer the question rightly would be to
say, the hen that eats the most, as rule,
Is the one that produces the most. One
bushel of corn, or its equivalent in other
food, will make nine pounds of live
poultry, or seven and one-tenth pounds
of dressed poultry, or twelve and one
half pounds of eggs. One has only to
weigh his pullet at six months old to
Know how much money he has expended
or her, and if he has not furnished the
eed, he will know just how much she
las foraged off her neighbors for his
benefit. Most farmers have feeling that
he corn which is fed to fowls is thrown
way, and that their pocket-books have
,een depleted so much. He should
ather look upon the transaction as just
o much exchanged for eggs or poultry,
he profits of which are coming to him
% better fill that pocket-boOk.


VEGETABLE SOUP FOR SUMNER USE
The best soup may be made with little
expense when vegetables are plentiful.
Even the odds and ends of roast will |
erve very well for basis if no piece of
resh uncooked meat is at hand. Let
he vessel in which you cook your soup
,e provided with close cover, and allow |
Yourself plenty of time, so that the soup
nay only simmer for five or six hours, |
,ut never boil hard. As the water evap- |
rates, add more, but always let it be
,oiling water, after the first, which is
,oured cold over the meat. Add vege- |
ables according to the taste of your
amily, few coming amiss to most per-
ons. For instance, a quart of ripe to-
natoes, scalded and peeled, is not too |
much, but even two or three make their |
when more can not be OBJ |
aimed; large handful of green corn,
ut from the cob; another of young ten
ler okra; and yet another of Irish pota-
oes, peeled and cut into small pieces;
nd lastly, a handful of small Lima beans.
season cautiously with salt and pepper,
that more can be easily
dded at table, whereas, if you carelessly |
hrow in too much of either of these
there is no remedy. In this
lind of soup pod of red pepper is re-
arded as preferable seasoning to black,
he pod not to be broken. Let the cook
'e careful to stir the soup frequently,
est the vegetables should stick to the
'ottom and burn. Skim carefully, and
ish up hot. In the far South, where
his soup is made to perfection, they let
he vegetables cook so thoroughly as to
Drm an indistinguishable mass, and
train it, moreover, so that the flavor is
eft without their substance. Sassafras
nay also be used as thickening, but the
kra is sufficient of ITSELF provided there
Q enough of it. For this purpose the
uds of the sassafras are gathered in the
arly spring, while full of sap, and being
ried, can be kept for use indefinitely.


Household HuePs.


CHEESE TOAsT.--Grate teacupful of
heese of mild flavor. Take half pint
{ milk and boil it on the stove; beat to


froth four eggs, season the milk with
alt, and turn the grated cheese into it.
.et it come to boil, then add the beaten
ggs and small bit of butter. Have
Il.