Historical Newspapers of South Carolina

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Protecting Tree Trunk*. After makiug numerous trials of various wraps ami washes to protect tree from rabbits, mice, borers and sunscald, I find that wrapping with burlap is the most effective. This ma terial will last two years.—Samuel Edwards, of Illinois. How to Improve a I.awn. Lawns can be kept green and thick set without the use of stable manure. City and village people who have a few square rods of grass, usually imag ine it necessary to keep the plot cov ered for weeks with highly scented and ill looking manure, wheu the fact is that one half the money’s worth of nitrate of soda and powdered phos phate of lime will answer better and create no auisance. They furnish to the soil, what is most needed, an al kali, phosphoric acid and nitrogen— both of them are inodorous and show their effects immediately on their ap plication.—Andrew H. Ward. HOUSEHOLD AFFAIRS. Boiled Potatoes. Pare the potatoes with sharp vege table knife, just as thin as possible, for that part of the tuber lying close to the skin is richest in mineral salts, and put each potato as peeled into ^ pan of cold water to prevent discoloration. Have ready, meanwhile, a kettle of boiling water, and when the peeling process is complete take the potatoes i from the cold water, and covering them with boiling salted water, set them on the range, covered, to boil. Twenty minutes will usually suffice, . I haven’t been clamoring for but to 4684 themU8e * ske*" or fork, protection on wool, for I own and when they 0111 be P ierce(i e " iI 7 ' remove at once from the fire, pour off all the water, and set them on the back of ttie range, uncovered, to steam dry, assisting that process occasionally by a slight shaking of the kettle If one asks the reason why potatoes should always be cooked in boiling Avater, try the following experiment for proof: Take two cups, in each of which has been put a teaspoonful ordinary starch. Poor over one quarter of a cupful of boiling Avater, ; and over the other the same quantity of cold water, and observe the result. The one over which the boiling Avater Avas poured stays in shape, a coi mass, while the one with the water dissolves into a soft paste. Clover PhlloAopItjr. The fact that clover supplies atmos pheric nitrogen to the soil is one rea son why all grain crops do well after clover. It does another kind thing, however, for the farmer. The other two remaining elements of fertility are potash and phosphate acid. Boils have a great abundance of these elements, but the greater poition of them is locked np in forms in which the ordi nary grain crops cannot utilize them. The elover plant, however, has the faculty of getting after and using all these forms of fertility where other plants fail, and as the clover hay is fed to stock and the manure resulting is-l hauled to the field, and as the roots decay in the soil, these elements are left in a position where the other plants can use them. Herein lies the danger of constantly growing clover. If any clover is used as a stimulant, or, say, a fertilizer, and the resulting crops of hay are sold, theroots plowed under, grow corn, wheat, oats, and these sold, and this process kept on from year to year, the result will be the bankruptcy itf the laud in potash and phosphoric acid, the absolute refusal of clover to grow, and the disease known as “clover sickness.” When land reaches this point it is the most hopelessly barren of all soils, and can only be reclaimed by the liberal nse of fertilizers or else lying idle for a number of years, until the forces of nature gradually unlock, by freezing and thawing, the mineral elements that all plants require. —Farm, Btock and Home. News, more no immense flocks ou a thousand or even one hill, bat I do think that I made a big mistake in not keeping at least a small flock on my farm from the time I left my father’s house. Sheep pay. They pay irrespective of the wool, and it is time more of ns are waking up to the fact. I am glad to see that Farm News keeps hammer ing aAvay on tho subject Professor Curtiss, of our State Ex periment Station, has very conclu sively shown our farmers the advan tages of sheep raising. By a series of experiments, he has demonstrated that lambs under one year old will show greater increase from a given amount of feed than will cattle com ing two years old, and (here’s the kernel of the nnt) tho mutton will bring a better price than the beef! You get more pounds of it and more for it per pound. The clip of wool is just so much extra—thrown in, to boot. And, morever, (and this is an other important fact) the sheep when you have sold them, have left your land richer and cleaner than when you put them of it. It pays to raise sheep. An institute lecturer once summed up the advantages of sheep in this wise, and I have kept his summing up in my scrap book, to keep up my courage wheu wool is low in price: 1. They are profitable. 2. They weaken the soil least and strengthen it most. 3. They are enemies of weeds. 4. The care they need is required when other farm operations are slack. K The amount of investment need not be large. i 6. The returns are quick and many. ‘ 7. They are the quietest and easiest handled of all farm stock. 8. Other farm products are made more largely from cash grains, while those from the sheep are made prin cipally from pasture. * 9. There is no other product of the farm that has fluctuated so slightly in value as good mutton. « 10. By comparison wool costs noth ing, for do not the horse and cow in shedding their coats waste what the sheep saves? In conclusion let me repeat: Sheep p»y- of cold ball Selecting .Cow* For the Dairy. Prof. T. L. Haecker, of the Minne sota Experiment Station, says: We, mnst first determine what we want the animals for, and then select those which are adapted for that particular pur pose. At the university fce keep a careful account of the cost of keeping each cow of the herd, with a view of determining the cost of a pound of butter made from the milk of each cow. The cost varied from eight to twelve cents a pound, some animals costing fifty per cent, more than others in producing a pound of butter. We divided the herd into two classes and found that the division that cost the most to produce butter had a tendency to put ou flesh more than the others. In order to be doubly sure that our conclusious were correct, Ave made a second test with the same result. Now, why was this? I examined the two classes individually and found that the spare built cow, with a deep body, was the best dairy cow. i In both divisions all breeds of cows Avere repre sented. What we wanted to find out, if possible, was how to be able to tell, without making a mistake, the animal that would make butter the cheapest. Careful investigation developed the fact that it took one pound of food to maintain 100pounds of animal weight, so that animal that weighed 000 pounds would digest eighteen pounds of feed required nine pounds to support her self and should return the remaining nine pounds to her owner. We must feed the cow just what she needs to maintain and produce the greatest possible amount of milk; select her food for her, for if yon turn her out Avhere she has access to a straw pile or other coarse fodder she will fill her stomach with food that sho does not need, and it will occupy the space in the stomach that should be filled with nutriment to produce milk. . There is Another thing I have noticed, and that is, that in examining Jersey herds we find the animals are generally advanced in age. Largo cows are not as good for the dairy as they have to carry too k \uch weight, and it has a tendency to them out and they put on bee! , break down and near out. Chemical Reason Why Fall Plowing .1* Better Than Spring Flowing. To prepare the ground for the seed it should be deeply plowed in the autumn aud cross-plowed, as the land caunot be plowed in the spring with out exposing a large surface to the strong drying effects of the spring winds and thns occasioning the loss from the soil by evaporation of a quan tity of Avater proportioned* to the in crease of surface exposed. By the reciprocal action of the atmosphere and the soil the latter keeps up its store of available nutritive matters. The silicates soluble with difficulty slowly yield alkalies, lime and mag nesia in soluble forms; the sulphides are slowly converted into sulphates and generally the minerals of the soil are disintegrated and mixed under the influence of the oxygen, the water, the carbonic; acid and the nitric acid of the air. Again, the atmospheric nitrogen is assimilable by the soil in the shape of ammonia, nitrates and the amide like matters of hnmus. The rate of disintegration, as well ns that of nutrification, depends in part upon the chemical and physical character of the soil, and partly upon the temperature and meteorological conditions. Moreover, the soil lying in rough interfurrows has been subjected to the action of frost; it is in its upper lay ers so broken up and divided in all directions by the powerful expansion of the water, when converted into ice, as to be reduced to tho condition of the greatest possible fineness—recog nized and so much desired by tho far mer under the term mellowness. It has consequently attained that degree of pulverization and porosity which, with an adequate degree of moisture, affords a solid staudiug- ground for the young plant, Avhile at the same time enough air for the de velopment of the germ can penetrate the surface of the soil, andtin the up per layers nutritive material for the and from this trial any one may dra his own conclusions. If you wish pulpy, watery potato, use cold but if a dry, mealy, snowy would delight the heart of ISpicnrui himself, always use boiling water.— Farm, Field and Fireside. Homemade Raff*. Pretty mgs are made of bits of flan nel of any color, the more colors th< better. Thread a coarse needle witl No. 8 machine thread, then donbli and tie a knot in the end. Cat th< flannel in pieces or strips one incl wide, and run them in the middb lengthwise, draw them out to the em of the thread, as closely as possible one after another, until your threa ‘ filled. Continue in this way till have snfficient to make the rug. strips should all be cut on the 1: then they will form a pretty roll a* run on the thread. Haveafonnda of burlap or ticking of the size want the rug, aud sew the rolls you have prepared to the foundation, be ginning in the middle. The mgs may be made in any shape required. The edge may be finished with points or scallops cut from thick cloth or several rows of braid. Another pret|y rug ij^ade oflyinlap Sacks that grain is put up in art ns good as new. Cut it strips tAvo and one-half inches wide, fringe an inch of each edge, by pulling out the threads that ran lengthwise, doable in the middle and sew to a foundation “over and over” stitch, beginning on the edge of the foundation. The burlap can be colored orange, green or yellow and when finished these rugs resemble the fine lambs’ wool mats. They are just the thing for halls and entries. Good rugs can also be made of cast off, knitted underwear. This old knitted cloth can be easily colored and when that is done, cut in strips length wise. The strips should be 1} inches wide. Bavel one edge to the depth of an inch and sew the other edge the foundation, lapping one row over the other far enough to cover the stitches by which it is fastened. The foundation may be of any heavy cloth. The first row should be sewed to tho outer edge of the foundation and work toward the center, finishing with a doable row in the middle.—New Eng land Homestead. jBfiigi doubledaily service •m Atlanta, Charlotte, Athen*, HUalaRton • Orleans, Chattanooga aa.l Sew loiX Philadelphia, Washington, KortoU an* Richmond. Recipe*. Pineapple Syrup—To make pine apple syrup, select firm fruit and pare and slice. Pour a quart of water to every throe pounds of the fruit, cover and boil until the slices are soft. Mash and strain, and to a pint of this juice add a pound of sugar. Boil to a syrup and keep well corked. Bombay Tpast—Beat well four eggs; add one tablcspoonful of chopped capers, half a teaspoonfnl of salt aud a dash of cayenne. In a saucepan put two tablespooufuls of butter, and when hot stir in one tablespoonful of anchovy paste and the egg mixture. When it thickens take from the fire, spread over slices of buttered toast and serve at once. “Angels on Horseback”—Select a dozen or more of good sized oysters and bring to a boil in their own juice; drain and season lightly with a few dashes of salt and pepper. Then Avrap each in a very thin slice of well-cnred bacon and fasten Avith a tiny skewer; broil about three minutes and serve sizzling on hot dishes. Everybody is sure to like these. , Quince Brown Betty—Allow two | cupfuls of chopped fruit to one cupful young plant dissolved by the moisturo j of bread crumbs. Butter a pudding Bcnedule In effect Kay so. isfl~ p ;k of the winter is always present. It is therefore in accordance with reason not to plow the land at all in the spring, but to put in the seeds with out further preparation than a prev ious harrowing. The vigorous development of plants depends far leso upon the weight and size of the seed than upon the depth to which it is covered with the earth, and upon the stores of nourishment j Avhich it finds in its first period of life. —Andrew H. Ward. *UTW4*U. P.K. _ Matt. So. I*. Wilmington *1» |jv. tronly IK X,t. Lumborton IK Lv. Maxton Ill Lv. Laurlnburg «K Ar. Hamlet CU Lv. Hamlet Ill •&!< Lv. Rockingham 6 T Lv Wadesboro Ill gfc Lv. Marsh vtlle 1M 6 Ar. Monroe Sit 6AI Lv. Monroe IK 7 01 Ar. Charlotte 14 ft 8 Ar. Mt. Holly 9ft Ar. Llncolnton 10 ft Ar. Bhelby 11*1 Ar. EUenboro 11 el Ar. Butberfordton 13 ft P.K. P.M South Cantina and Caorgta R. R. Co. "This Charleston Line.* .!auu l 851 • EAST DAHjY. WttST PA1LT. It Charleston 7 10 i lv Augusta 6 20 a .. __ ar Aiken.. 7 08 a lv Columbia. 7 00 _ arEingv’lelO 10 a lv Kingville. 7 40 * ar Col'bia. 10 55 a ar Aiken.... 11 09 » nrCharls'tnll 00a ar Angnsta. .11 51 • ■AST DAILY. I wxsr DAILY. W Augusta 3 20 p lv Charleston 5 30 p ar Aiken.. 4 07 p lv Columbin. 4 00 p arKingv’le 9 20 p Ir Kiugville. 4 44 p nr Col’binlO 10 p ar Aiken 9 57 p arCh'rls’tnS 0C p ar Augusta. .10 45 p CAMDEN B RANCHTdaiiywtTSund’y, NOBTH. SOUTH. lvKingv’lel025 a lv Charleston 8 45 • arCamdenll 53 a ar Kingvilie..l0 jl IvKingv'le 6 00 a lv Camden.. 2 25 p ar Camden 8 25 a ar Kiugville. 4 56 p AIKEN ACCOMMODATION. Daily except Sunday. (v Angnsta 6 40 p Aiken. 7 30 p lv Aiken..4 15 p ar Augusta 5 07 p. XASTWAM, No. ft. No. 40! — AM. P.M |t Lv. Butherfordton.. •4 31 Lv. EUenboro 6 11 cr Lv. Shelby •• **••*•*# #••• 6 61 ar Lv. Linoointon 4M „ Lv. ML Holly 76! Lv. Charlotte 83> Ar. Monroe 555 9 if y Lv. Monroe 6 #6 j. Lv. Marshville ill Lv. Wodeeboro 701 10 31 W Lv. Rockingham... 115 It Ar. Hamlet U3f Lv. Hamlet •••• ft| Lv. Laurlnburg.... 844 m • • • • Lv. Maxton wees ™ Lv. Lumberton •••• w Ar. Oronly Ar. Wilmington • • • • P.K. P.M E XOBIHWXBD. Lv. Hamlet . *8 15 am *11 30 pa [ Ar. Raleigh 314 aw Ar. Portsmouth 7 35 ad Ar. Richmond •8 15 Cq Ar. Washington— 1211 pa Ar. New York 6 39 pa OOUTHWABD. Lv. Monroe ...*4t8am •9 35 pa 1 Ar. Abbeville 1 85 ad 1 Ar. Athens 546 an l Ar. Atlanta (Cen. time) 2 50 pm 5 30 on NORTH aud SOUTH, Via Denmark.. Through sleepers to aud from New York. usta 3 05 p lv New York 9 30 p lim'd 3 40 a lv Wash'gt'n 3 10 p ih'tou 7 00 a lv Riohm’nd 7 31 a w Y’k 1 23 p ar Augusta. 8 10 • Oonnectious at Charleston with New steamers, also with steamern for onville, FIs., on sailing dnte datem Ro«4 •Dally. y, except Sunday. it Blacksville with the Carolina md Railroad to and from Bara* Connections with Southern Rail- . S. Bowbn, Gen. Manager. L. A. Eksksob, Traffic Manager* ATLANTIC COAST LINE. CAROLINA* Condensed Schedule la Effect Aue. 1. 1 89 7- SOUTHBOUND No. 35 No. 23 Both tralne make immediate’ eonneetioi at Atlanta for Montgomery, Mobile. New On leans, Texas. California, Mexioo, Chattanoo ga, Nashville. Memphis, Macon and Florida gor Tickets, Sleepers, etc., apply to B. A Rowland, Oen. Agent Pass. Dept., • Kim ball House, Atlanta, Ga. Lv. Lv. Kingstree. I NORTHBOUND am P M 8 00 e • • • • • 9 59 915 9 15 10 50 AM 4 pm No. 71 No 32. No. M 1> M S Bt. John. Viee-1 . W. B. Glover,i i Manager. V. E. McBee, T. J. Anderson, G. P. Agent General Office*, Portsmouth. YU. TLv.'7?fiarlesfon ... 6 00 I Ar. Lanes 6 30 1 Lv. Lanes «> 3C Lv. Kingstree ....723 . • . . > Ar. Florence 7 55 AM PM No. hi v -A'W 700 8 20 AM Who la acquainted with the geography of the United State* of America. whUee by exami nation of thi* map, that the Seaboard Air Line u the great connecting link between the Ea*t and the Southwest. dish, put | in a layer of the chopped quinces, sprinkle with sugar, add a few pinches of cinnamon, scatter bits of butter over aud cover with a layer of crumbs. Alternate the layers, hav ing crumbs for the top layer. Sprinkla three tablespoonfuls of water over the pudding. Do not use over three- quarters of a cupful of sugar in the pudding. Bake with a cover for one hour in a moderate oven. Then take off the cover and brown. Serve with cream or any sweetened sauce. No 63 runs through to Columbia via Cen tral Railroad of South Carolfna. Trains Nos. 78 and 32 run via Wilson and Fayetteville—Short Line—and make close connection for all points North, Trains on 0. A D. R. R. leave Florence daily except Sunday 865 a m, arrive Dar lington 9 28 a m, Cheraw 10 40 a in, Wiules- boro 2 35 p no. Leave Florence dally except Sunday 8 10 p m, arrive Darlington 8 40p m, Hartsville 9 35 p m, Bcnnettsville 9 38 p m, Gibson 10 00 p m. Leave Florence .Sun day only 900 a m, arrives Darlington 9 27 • m, Harteeville 10 10 a m. Leaves Gibson daily except Sunday 6 16 a m, Bennettsville 6 41 a m, arrive Darlington 7 40 a m. Leave Hurt* ilie daily except Sunday • 30 a m, arrive Darlington 7 13 am. leave Darlington 7 45 a in, arrive Florence 8 15 a m. Leave Wudesboro daily except Sunday 3 00 p m, Cheraw 6 15 p m, Darling ton 4 29 p in, arrive Florence 7 00 p m. Leave Hartsville Sunday only 7 00 a m, Dar lington 7 45 a m, arrive Florence 8 10 a in. J. R. KKNLY, JNO. F. DIVINE, Gen'l Manager. Gen i Sup’t. T. M. EMERSON, Traffic Manager. H. M. EMERSON, Gen'l Pose. Agent. Furnish 1 Kxpi Quick, Attractive and Coevcaieo* Schedule* between 3WKW YOXXWC, WAKsrarcif, uawore, uesror, wnocrci. BAtEing, bjssay, wiLkivanV, :EA3LCTC£, ADAr?ILL2, ATEZVS. A TIjA W'TYA., BEW ORLEANS, MACON, MEMPHIS, MCNT60ML1T, CHATTANOOGA. HAEHYIILE, AUGUSTA, TEXAS, MEXICO^ CALIFCRNIA- •rixu m^vxiu T.irsru and Pnm.ip.il Blanche* traverse the Famous FRUIT BELT of Virginia, the Carolina* and Georgia. For Tickets, Maps, Folder* or descriptive mat ter, etc., apply to any Agent of the S«aUuinl Air Line, or address T. J. ANDER60N. Gcn-t. Pass-* Act., PORTSMOUTH, VA. E. ST. J0HH. V. L ^eT'h. W. B. GLOVER, Tim-Pr* 4 Cq'1 Krr <*m’1 Sapt TnS* lea UUC AGENTS 'Y HI-or FI RMS .1 OFFER AGENTS or FIRMS In Szclnsive Territory. Oar Safe# sell mt sight. City or Country. OUTFIT FREE. NO needed; Agents actually getting rich; no eon you. One Agent, in one day, cleared •73.40. Proof* and Catalogue free ee mpftlU ALPINE SAFE & CYCLE CO. CINCINNATI, O. SPORTSMEN uo TOURISTS! THE! SUB8HD im lim -REACHES ALL THE FAMOUS- HUNTING AND FISfiiNG GROUNDS -OF- Virginia and the Caroiinas. Commencing June 1st, Summer Tonrlet Ticket* on sale at all Stations. Stop Over Privilege* Allowed all Tourist*. Sports- men'e B cycla* Carried Free. Solid Pullman Vestibule.! Limited Train*. Train Service Unequaled. No Extra Fares. E. ST. JOHN, H. W. B. GLOVER, ▼le»>Prer. A Gen. H'g’r. Traffic Manager. T. J. ANDERSON, OetY Pass. Agent. General Offices: - - Portsmouth, V».