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R 1.1 H 1 1 M II 1 1
CUTTING BACK FRUIT TREES
Peach Can Stand Mora Severe Prun
ing Than Either Cherry or Apple
A great many factors enter into the
determination of just how a tree
should be cut back. In this article,
says a Colorado bulletin, only a gen
eral rule can be given. Only three to
five of the best limbs should be cut
back to eight or twelve inches, mak
ing the cut just in the direction in
which the limb should grow.
All trees should be kept low
headed. Be careful not to cut off the
lower limbs when It is not necessary,
Pruning Mature Tree. |
as they are usually the very ones to j
bo left. Lowest limbs should be from
18 to 24 Inches from the ground. If J
tne tree nas Deen prunea su mui ui-j
top Is much higher than this, it is
usually best to cut the entire top off
about three feet from the ground anil
depend upon forming the top from
limbs which come out oJow thl*
Peach trees can stand more severe
pruning than either cherry or apple.
Peach trees should generally be cut
off about 18 Inches from the ground,
and If there are any branches below
that point they should be cut back to '
the first or second bud. Cherries or I
plums need practically no pruning ex- '
cept to cut the branches off a foot or '
so from the trunk. 1
TRAINING THE YOUNG TREES
Work Is More Needful Than Pruning
In Orchard to Keep Them In
Form and Balanced.
(By W. J. GREEN.)
Training the young orchard la more
needful than pruning, and should con
slat mostly In shaping the trees or
keeping them in form and properly
balanced. Very often the side oppo
site the direction from now which
the prevailing winds come, becomes
heavier than the side towards the
wind, and the removal of some of the
branches and heading In of others be
Some shoots become too rampant
and need checking to preserve the bal
ance of the tree a^id others can be
bent and tied to fill the open spaces.
Training Tree to Grow.
Work of this kin dand the removal of
water sprouts may be done In the'
A bushy, or clustered habit of!
growth. Is not uncommon even in
quite young trees, and needs to be
corrected by the removal o? surplus
For Tree Wounds.
In California the following mixture
was used on trees three years ago and |
1? still in good condition. One part of \
crude petroleum to three parts of ;
resin; warm In separate dishes, mix
and apply warm to cuts made by prun
ing or by cultivator Injury. While this
mixture is nqjt better than grafting
wax. it 13 much cheaper and la worthy
FOUR CULINARY HINTS
DESSERT DISHE8 AND A METHOD
OF PREPARING SALMON.
Recipe for Cocoanut Pudding to Be
Served Cold?White Lady Cake?
What English Housewife
Would Do With 8aimon.
For a cocoanut pudding mix half a
pound of granulated sugar with a
pound of grated cocoanut. Heat a
pint of cream and a pint of rich milk
to the boiling point. Add a little salt,
and stir the ?ocoanut and sugar Into
them. Remove from the stove and
then beat through It the whipped
whites of eight eggs. Flavor with
orange. Rake In custard cups for
three-quarters of an hour; or, If pre
pared, use one big dish Instead of the
cups. Serve the pudding cold, with
or without crenm. This Is a most de
For a white lady cake use two cup
fuls of sugar, two-thirds of a cupful of
butter, one cupful of milk, the whites
of four eggs, three cupfuls of sifted
flour and a teaspoonful erf i aking pow
der. Mix In the usual anner and
flavor to suit the taste. b*ke in loaf
The following Is a London method
of preparing salmon: Split a three
pound salmon In half, remove the
spinal bone and cut each half length
wise into three even etripB. With a
larding needle and thin strips of pork
lard each piece. Then place the fish
In a buttered pan after seasoning with
half a teaspoonful of salt and three
saltspoonfuls of pepper. Squeeze over
the surface Jhe Juice of a quarter of a
lemon. 8prinkle the whole with a gill
[>f white wine. Cover the fish with a
large sheet of buttered paper properly
greased.. Let it cook for about thirty
Five minutes. Thicken the fish gravy
that Torms with a little flour, and
when the Ash la removed to the plat
ter It Is to be served on pour this
?ravy over it.
For "dropped cookies" use an egg,
half a cupful of the flneBt lard or but
ter, one cupful of sugar, two-thirds of
a cupful of milk, two cupfuls and a
half of flour, a small teaspoonful of
suda and two teaspoonfuls of cream of
tartar. Cream the shortening and the
sugar together. Peat In the egg and
add the milk. Then stir the whole
Into the flour, after sifting ft with the
?oda and cream of tartar. Pake In
spoonfuls upon a greased Iron sheet
In a hot oven. Two teaspoonfuls of
baking powder may be used in place
>f the soda and cream of tartar.
Sprinkle a little sugar over the cook
ies before baking.
One Way to 8ave Pennies.
Save all your empty coffee and bak
ing powder cans, also your bubby's to
bacco cans if he buys it by the pound,
ohich be should do, as by 00 doing be
save the price of a Cigar or more
5n a pound can. Now, in plaoe of
sticking labels on your empty cane,
try my way. Soak off the wrapper on
:an and dry well. Then paint cana
white and Jet dry. Then print black
letters on whatever you wish to use
;an for?for example, beans, peas,
rice, sage, and such like. Now, if
rou buy your spices by the pound you
can save dollars in a year's time.
They ce.n be bought in bulk at all the
big stores. So save all your empty
*nna tn mi* thom In T}v nnlntlnor rans
tvhtie and the letters black you can
find what you want at a glance and no
labels always coming off. Just try It
for yourself and see.
Kentucky Frted Chicken.
Directions say a chicken should be
Jressed and kept In the refrigerator
for at least 12 hours before cooking It.
Cut In six or eight pieces, duet
them lightly with a palatable season
ing of salt Qnd pepper, thep dredge
them with flour, shaking off all that
Is superfluous. The frying pan should
be half full of fresh sweet lard which
Is smoking hot when the chicken Is
put in. Cover and cook slowly for
one-half hour, turning It frequently.
When It is done remove the chicken
to a heated platter, pour the fat from
the pan, put Ip a generous lump of
butter and let It brown, then stir In a
pint of thin cream, season palatably
with pepper and salt and oook until
creamy. Serve the sauce in the gravy
For a delicious salynon loaf use two
cans of salmon ana a loaf of stale
bread. Reject the crusts of the bread
and remove the bones from the saj
mon. Break the bread into soft
crumbs and the salmon into flakes and
mix them together. Moisten with two '
beaten eggs, a tablespoonful of melted i
butter and one or two teaspoonfuls of >
lemon juice, with salt ami pepper to !
taste. Add a tablespoonful of cream |
If not moist enough. Butter a bread
tin and put the mixture into it. Bake
the loaf for an hour or until thorough
ly done. Serve with a cream sauce .
or a white sauce sprinkled with
Ml* a pint of boiling water with a
-1-1 - O 111- 1 J J ~
yini 01 limn. anu auu ? lutwyuuimii <
each of butter and salt. Let it stand
ten minutes, then stir in one-fourth of
a yeast cake dissolved in a half cup
ful of warro milk, one well beaten egg
and enough gluten flour to make a
good batte*. Beat hard ten minutes j
and leave it to rise, covered, for four j
hours. Add enough glutei) flour tp
make a dough and knead 20 minutes.
Make into loaves, set to rtsd until light
and bake in a steady oven. Wils
bread is frpe from starch.
GOOD MANAGEMENT OF COWS
Best 8eason for Animals to Come |
Fresh Is Autumn?Calves Aro
Then Easier to Raise.
Major Henry u. Aivora, id me iowa i
Homestead, says: "If the prime ob-:
Ject Ib to produce the greatest quan- j
tity of milk of tha best quality and at J
the greatest profit from any given'
number of cows within a year, the'
evidence Is overwhelming that the
cows should be managed so as to,
calve in the autumn months. For like
reasons September is the best month
In most parte of the country for a
heifer to drop her first calf In order
to best develop as a cow, and this al
ttcpt reoordUeft of tfce of tt* m*
mal at first calving. Calves born in
Che fall are easier reared and make
better cows than those born In the
spring or summer. It seems needless
to rehearse the stock arguments on
this subject based upon the long ex
r*?rleT\pfi of Rtipoesaful dairymen, but
% brief recapitulation may be useful.
cow qr helfeY calving ta tbe faj.1
aoede the roost healthy and nutritious
pasture ftrat following the strain and
while coming into full flow. JuBt at
the time when some falling off is like
ly to occur, the animal is brought to
the Btable and receives good care. The
winter feeding and the returns from
it may be depended upon to exceed
the mid-summer result# for a like pe
riod. At the stage of milking and of
gestation, when another dropping ofl
ti the milk yield may be looked for,
the fresh pasturage induces a fresh
flow, lengthens the fhilklng Beason
and Increases the produot. December
apd January are good months in
which to control and supervise the
aervloe of the bulk"
bUNLltitll run IVII LA UlLWdlLJI
One of the Best Known Disinfectants
?Nothlna Better for Cane After
Sunlight Is one of the beat of disin
fectants and it to free to everybody.
There is nothing like good sunning
and airing for milk utensils after they
Sun Rack for Milk Utensils.
bave been thoroughly washed and
scalded, eays the Farmers Mail and
Breeze. The drawing shows a handy
sun rack on which cans, palls and
etralners may be conveniently hung.
H Is Just as useful for kitchen uten
sils. Such a rack may be made frotjj
the upper portion of the main stem of
? tree, leaving as many stubs of limbs
for brackets as will be needed. Or
boles may be bored slantwise into any
soft wood post and brackets inserted
Points of a Dairy Cow.
The cow is a machine to convert
iooa into miih. i iiiin uue mum. uave a
large middle and strong constitution
to insure best results. She must also
bave a large udder, large milk wells,
large crooked milk veins and good
sized teats. Her head should he lean
and angular In appearance, with
eyes standing out prominently. The
neck should be rather long and cleafi
in appearance, the shoulders pointed
and the backbone rather prominent.
The skin Bhould be loose and fcoft tb
Sell Nonpaytng Cowa.
Very few men will hesitate tn dis
posing of a nenpaying cow if he can
be convinced that she is in that class.
Tt in Icrnornneo nlonn that koeos so
man? poor milkers as work milking
Least Waste of Cream.
If th? milk Is separated Immediately
aftpr It Is drawn and before the anl
raa.1 wnrrytji hfts time tp escape there
will to the leaf* possible waste r>f
Fun and I
v?^w A WI n l
IB B i HW
Lrces of Abbe^
\J\J JL X UMUll \J
% Better T1
RACING. DOG Af
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nstruction for II
11 Welcome A'
l of the I
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JD PONY SHOW.
niiM and Old
till VI Viv&