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in niiim xe m rna Horticulture - 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 ?Keep Lowheaded. 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* point. 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 comes necessary. 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. fciv-.viyh Training Tree to Grow. Work of this kin dand the removal of water sprouts may be done In the' summer. 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 branches. 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 of trial. 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 iu-foiiB pudding. 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 form. 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 boat.?Woman's Magazine. Salmon Loaf. 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 minced parsley. GbJten Bread. 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. Iela DAIRY I 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" rv bUNLltitll run IVII LA UlLWdlLJI One of the Best Known Disinfectants ?Nothlna Better for Cane After Being Washed. 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 I I 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 the touch. 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 poor oows. 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 cream. me m. mp* A Compl( Resoi Rporin 1 Bigger HIGH CLASS BEST OF Come ai Fun and I v?^w A WI n l a mai to i IB B i HW 3te Exposition Lrces of Abbe^ fn Prpnurp \J\J JL X UMUll \J % Better T1 RACING. DOG Af ! MUSIC. " CHAI OTHER ATTRACT!! irl "Eniov the ] 0 - 0 nstruction for II 11 Welcome A' l of the I ille County J n i . MAMS II \ , if . nan Ever JD PONY SHOW. NOT RACING. ONS. ss? Festivities. niiM and Old Villi waits till VI Viv& Yon I e