Year: 1870

immensely delighted with the coffee served
on the steamboats, and in the hotels. cat
Upsala," he writes, ''we determined to find
out how they made such perfect coffee as we
had just drank ,sand stepped into the neat
kitchen of the little hotel and this was the
report: Take any kind of coffee-pot or urn,
and suspend bag made of felt or heavy
flannel, so long that it reaches the bottom,
bound on wire just fitting the top; put in
the fresh-ground, pure coffee, and pour on
freshly boiled water. The fluid filters
through the bag, and may be used at once;
needs no settling and retains all its aroma.
The advantage of this over the ordinary filter
is its economy, as the coffee stands and
soaks out its strength, instead of merely let
ting the water pass through it, DO you
boil it? inquired the learner. 'Na-a-a-y,'
said the maid, in simple astonishment that
any one should be SO wastef4 as to send the
precious aroma in steam; should rob that
prince of food of that evanescent something
which constitutes his nobility, and reduce
him to mere ailment. AS soon would one
think of throwing away that drop of sun
shine, charged with all the summers gold,
which lies at the throat of bottle of Johan-
nishberger.


CUT FEED FOR HoRsEs s-An accurate
farmer has furnished the Country Gentle
man statement OF his experiments with
feeding cut feed and meal to his horses, ac
companied with weighing and measuring.
He cuts oat straw about an inch long with
rawhide cylinder machine, and this chopped
straw is then treated with corn meal and
bran mixed in about equal quantities as to
weight, so that each horse has about bushel
Of cut feed, and three quarts of the meal
and bran twice in each day. Sometimes
hay is cut instead of oat straw, or both are
mixed. 1t is found that two hundred pounds
per week of thi. mixture of corn meal and
bran, added to the cut feed, will keep pair
of working horses in the best condition. This
he is satisfied from experiment is less than
two-thirds the cost of keeping them on un
cut, dry hay and whole grain. The corn
meal alone is not so good for horses, as when
diluted with bran. An excellent meal is
made of ground oats. The fodder is cut by
horse power on stormy or spare days and
stored in large bins, SO as to furnish always
surplus on hand.


DIFFERENCE IN MILKNG.-Itis is fact that
a poor mixer will spoil almost any COW, and
there are but few people who are aware of
the fact that in the mere process of milking a
great difference is made in the yield of a dai-
ry COW. The ability to bring COW to her
largest yield of milk varies greatly with DIFF
ferent mixers, as many persons who consider
themselves good mixers are, in reality, very
poor ones. Owing to the fact of the large
proportion of what a COW gives at a milking,
it must naturally follow that unless the COW
is in quiet, contented state of mind, and
satisfied with the mixer, that the usual Sc
cretion of new supplies during milking will
not take place. Owing to the intimate con-
nection between the nervous secretory sys-
TENS of the COW, it should be the aim Of the
mixer to gain her confidence and good will
by feeding her with those things she is most
fond Of By this mere difference in hand
ling and becoming thoroughly acquainted
with them, many COWS can be made to in
crease their flow of milk at least quart
week, and this, too, without any change in
their food .-R,ral american.


FEED THE FRUIT TREEs.-lt must be ap
parent to every rejecting person that the
material round about fruit tree, which rem
ders important aid in the production of fine
fruit of any kind, must be more or less ex-
hausted after vine, bush or tree has pro-
duced abundant crops for several successive
seasons. For example, large pear tree or
apple tree will frequently yield from ten to
sixteen bushels of fruit annually. Many
trees have produced more than twice these
quantities at one crop. After few seasons
the material that the roots must be supplied
with, in order to develop fruit, will be more
or less exhausted. For this reason fruit be-
gins to fail; and the failure is attributed to an
east wind, or some mysterious atmospheric
influence, when in reality the sole cause is
starvation, arising from an impoverished soil.
1t is evident that fruit trees can not produce
fine fruit out of nothing, or out of such ma
terial as may be desirable for some other
purpose.


HOP CULTURE. Ralph Hamlin, of
Alameda county, informs us, says the Scien-
tifc Press, "that he has raised from two
and half acres of hop cuttings, planted Feb.
1870, 4, 600 pounds of hops of excellent
quality. This is about equal to the yield Of
vines. He says that he does not train his
vines upon poles of any kind, but lets them
trail upon the ground like melon vines He
thinks they do better upon the ground than
when climbing upon poles. His land is
heavy alluvial. He cultvates until the
vines occupy the ground, then lets them 60
until picking time.


SEED CAKE-For making seed cake, take
one pound of -four, three-fourths of sugar,
seven eggs well beaten with sugar, two
spoonsful of sour cream with teaspoonful of
soda. caraway seeds one ounce, dried and
pounded if you choose. Bake an hour if in
one large cake. If in small cakes, from fif-
teen to twenty minutes.


GINGER BREAD. D.-For making soft ginger
bread, take one cup Of butter, three cups of
-four, one cup of sugar, one cup of milk, one
and half cups of moIasses, three eggs, one
teaspoonful of soda, and spice to the taste
n-1- L II 4.