The Bamberg herald. (Bamberg, S.C.) 1891-1972, May 17, 1906, Image 3
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food and Flaror.
The food that animals consume
modifies the character of their flesh.
Turnips yield a peculiar flavor to mutton.
The flavor of mutton from sheep
that have lived upon the highland is
different from that of sheep which
have obtained their food chiefly from
the lowlands. The garlic of the meadows
and some fragrant herbs modify
the flavor of the meat. Oily food tends
to make the fat soft. Hens partly fed
on scraps of decayed meat yield eggs
that are at once unpleasant to the taste
and unhealthy. Feeding the animals
for human food is of great importance
and demands experience. It is not
enough that food makes fat?it should
also impart an agreeable flavor.
Horse KariUh Culture.
Horse radish does well on any kind
of soil, but best in rich, moist ground.
A sandy loam, well enriched with decomposed
stable manure, will give fine,
clean, straight roots: on clay soil the
roots are apt to fork and "tiuger." The
' rows are made twenty-four inches
apart, and sets are planted eighteen
inches apart in the rows; no other
cultivation is required but to keep the
ground clean. As it is a iate crop it is
usual to grow some other crop as an
early crop, between the rows, and put
the rows two and a half feet apart.
Beets of an early kind are excellent to
grow with the horse radish in alternate
rows, as they do not make large tops.
Horse radish is entirely hardy, and can
be left safely in the ground all winter,
but it is best to harvest the roots and
keep them in pits.
Killing Vermin on Pig*.
A matter that should have careful
Attention in raising pigs is the bedding
and sleeping quarters. They should
have warm, dry peus with ample ventilation.
The bedding should be
changed twice weekly and the pens
well cleaned out. Before replacing the
bedding a little lime, sprinkled about
the floors, or a good disinfectant should
be used. See that there is no vermin
on the sows or in the pens; if there
should be drive them in the pen and
sprinkle with any of the "hog dips" or
iwith crude petroleum. This will free
them after three treatments at intervals
of a week apart. To thoroughly
get rid of vermin the remedy should be
applied vigorously and the floor and all
parts of the sleeping pen should be
sprayed aud all old, infected bedding
burned.?Farming.
Butchering Appliance.
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Much of the disagreeable work of
butchering on the farm might be avoided
if one would take the trouble to
have the necessary conveniences. First
build a low and strong platform. It
should be made of lumber faced on the
top side and made extra strong by
cross pieces underneath. The legs
short, stout and well braced. At one
end cut out a piece so that the barrel
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described may rest in the opening. A
strong brace is made in the form of a
frame, in which the barrel is used
for scalding purposes. At the rear
of the platform a scaffold is erected,
being simply a strong.piece of studding
mounted on heavy posts set into
the ground. Figure C shows the
curve in the platform cut for the
6calding barrel, figure B the form of
construction of the brace set back of
. ? the barrel and figure A the scaffold.?
Indianapolis News.
Shade Important.
Now, the tree-planting time is at
hand, every poultryman should endeavor
to plant a few fruit trees near
the poultry house, not little, small
twigs, which will not furnish shade or
fruit for several years, but the largest
that cau be found.
There are many kinds of fruit trees
that will bear the second year, and the
xx-iTl odd to the nrofits of the
poultry yard.
Plums, especially the new Japanese
varieties, are very fine, while cherries,
peaches and apples all do well.
If the orchard has already been
planted it will be better to arrange the
poultry houses so that the fowls will
become accustomed to staying there.
There -is no better place for them,
and they will keep the insects away
from the trees.
What'* a Good Potato?
Most people, I suppose, take it for
granted that the beet potatoes are the
ones that contain the most starch, says
a writer in Garden Magazine. On the
. contrary, it is the ones that contain the
mos-c gluten, because gluten is an albuminous
food, and starch is znueli
eheaner than albumen.
Now ait a potato open and look at
tiie small illustration and we shall
learn something worth knowing about
this gluten.
Virst comes the skin of the potato.
In a new potato it is thin urd clear,
while a c.Tky skin indicates a mature
potato, and one more likely to be
mealy.
Second s a thin iayer varying from
one-eighth of an inch to one-half an
inch in thickness, This is the gluten.
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j Third comes the largest part of the
potato?the starch. If this is very
dense the potato will be mealy, but if
non-uniform the potato will be of poor
quality.
Fourth is the very centre of the tuber
which contains little starch and a
great deal of water. If this area
branches out into the starch the potato
will not be a good cooker.
Breeding Partridge Cochin*.
Although Mr. Mitchell's residence at
Bristol. Conn., is right in town, he has
demonstrated that it is not necessary
to have a forty-acre farm to raise tine
birds. His poultry house is a model
for neatness, and the second story is
entirely arranged with individual pens
for setters as well as pens for mated
birds. It is equipped with incandescent
electric lights, so that the birds
can be seen to good advantage in the
evening.
These birds are the result of years of
line-breeding in a systematic manner
that has, and is. producing birds so
perfectly finished that one simply wonders
at their perfection.
Mr. Mitchell is both a fancier and a
naturalist. His labors toward perfection
have been persistent, and he has
consistently followed a line marked
out for himself from the beginning.
The result was shown at New York last
winter when he showed four generations,
and every oue of them was a
prize winner.
I saw over 100 birds on the place.
They were youngsters, and all roosted
on a bed of sand, except the more forward
ones, and they had pens especially
prepared for them. Their roots
were but a few inches from the soft
sand. Now, here is where development
of the Cochin comes in. Leaving
aside feed, they were handled as all
I Asiatics JLU0U1U oe?quieuy auu viuae
to the ground. As soon as they are in
good feather they are placed in. the
training coops and taught to pose and
to be handled. That involves labor,
but it wins many prizes.?J. H. D., ir
the Massachusetts Ploughman
How to Make a Hot-Bed.
The location of the hot bed is an important
matter. It should be on welldrained
soil, well sheltered from wind
and fully exposed to the sun. It should
be near the house, for convenience.
Fresh manure from the horse stable,
mixed with litter from bedding, is
the material most generally made use
of to furnish the heat needed in the
hot-bed. A pile of this material is
spread on the place selected for the hotbed,
covering an area somewhat larger
than the hot-bed itself is intended to
be. It is thrown on the ground in layers
of a few inches in depth. Each
layer is trod down firmly before another
is added. The pile should be
finished off by rounding it over. Leave
it in this condition for a few days, until
fermentation sets in. This can be
told by a warm moisture which will be
seen rising from it. It should then be
forked over, shaking out the long straw
as this is done, and, making another
heap of it, as at first. In two or three
days it will again give evidence of further
heating. After this it is in condition
for final disposition in the bed.
As the manure is now thrown into
shape it should be packed down well,
making it as uniformly compact as possible.
There should be about two and
a half feet of this material.
It is now ready for the frame. This
should be put in place and covered with
sash. Bank up well outside the frame
with the manure. Allow the sash to
remain in place until strong heat is
generated. When this begins to decrease,
and the thermometer does not
register more than eighty-five or ninetydegrees,
cover the manure inside the
frame with about 0 inches of fine, rich
soil, worked until it is in the mellowest
possible condition. The bed is now
ready for use.?Eben E. Rexford, in
"Making the Country Home," in the
Outing Magazine.
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Hints For Poultry*
A good egg will sink in water.
Sitting hens should not be fed while
on the nest.
Growing chicks should be protected
from the sun.
The nest must occasionally be renewed
and kept clean.
Road dust, with fine sifted ashes,
makes a good dust bath.
Cleanliness and vigilance are the best
preventives of disease.
As a rule fowls will keep healthier
If they have a good range.
A dark comb is an indication of a
congested state of tivc system.
There is more profit in marketing
fowls early than at any other time.
Now you who have attended the
poultry shows and who have found out
that you did not know it all, can you
not improve the next season?
An aid to making fowls lay in cold
weather is to heat their grain before
feeding, but do not get it too hot, as
fowls have been killed that way.
After cleaning your poultry house
thoroughly and using crude kerosene
oil in all the crevices and on perches,
then litter the floor with straw and
chaff.
The festive lice still give their attention
to the fowls, notwithstanding
oiled perches, etc. A good dose of insect
powder is about the only thing
that will rout them.
It is poor policy to sell all your best
birds, even if you can obtain a good
price, for while you obtain more ready
money you are *ot improving your
stock, and your birds will deteriorate
each year as long as you practice selling
all of the best.
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TRAINING A SHOW HORSE
HOW AN AMATEUR SHOULD PREPARE
FOR THE RING.
Hesrlnning the Animal's DevelopmentNeed
For Care and Patience?Grooming:
an Important Point?Country Exhibitions
Should Be Tried First ?
Things to Be Avoided at All Horse
Shorn.
take a good horse into
^ -Y-jJ ^adison Square Garden
0 I O ring and a blue ribbon
1 1 f looks simple, but only the
veterans fully understanu i
that this is the coping
stone of an edifice carefully planned
and built, month by month, until completed.
Seldom, if ever, is an edifice
reared in a night. With the spread
of the country house idea, for which
the Horse Show has undoubtedly done
so much, there has naturally come a
much wider field in horse ownership
than ever existed previously, or than
could exist under any other surroundings.
Most healthy men of any nationality,
and Americans especially,
love a horse,-and, owning one, want
him as good as their means will permit.
The suburban dweller desires one with
a certain amount of action, pleasant
to look at, kind, and well mannered.
Many a man of what may be termed
moderate means has bought a horse
which suited him. His friends have
complimented him, his wife's friends
have envied her, and the ball rolls
along until some one says: "Why not
sen$ him to the Horse Show? He is
surely better than many prize winners
of last year." This is the case withevery
type of household pet, dogs, cats,
chickens, pigeons, canaries, without
end,, and the fine specimen, sooner or
later, gravitates show-ward, which is
perfectly natural.
What does the suburban dweller do?
If he boldly grooms his horse, dons a
new set of harness, enters, and heads
for Madison Spuare, he is doomed to
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disappointment, it may uituusi. uc ?um,
no matter what horse he may have.
If this point is thought over, it will be
remembered that certain enthusiastic
young men, of practically unlimited
wealth, have, in the past, bought the
best horses they could obtain, gone to
the Garden, and were ignominiously
"gated," or sent from the ring as not
eligible for first honors. This was no
illegitimaV discrimination; it is simply
that they were trying to run along
a difficult road before they had taken
the trouble to learn to walk. The man
heading toward, the Horse Show should
first get an expert opinion as to the
qualifications of his animal, thus saving
time. There are plenty of experts
who will do this, and do it correctly.
If the horse has scope, the expert
will point out how it may be developed,
what the defects are; if the action is
clean cut but too low, how it may be
raised; if the "mouth" is in good order,
and sensitive to the bit, and what
myst be done to bring out all that is
best; just as one develops a man on a
football, hockey or baseball team. The
owner, if he has the time (his groom
;or some one else, if he has not), takes
the horse in hand as soon as a decision
is reached. The earlier in the spring
the better, for the course is a prolonged
one. The horse, if for harness,
is carefully driven. Speed is not desired,
nor aimed at. If the horse has
action "bred" in him he will show it to
a certain extent, n ne uus uui, uuu
there is a sluggishness in catching it,
there must be more time and more
patience, or the animal must be discarded.
Most horses have a certain
amount of action or they would not be
considered eligible for tin show.
I The idea is not to train him to go
high but rather to go forward?a great
distinction and difference. The high
action kills pace, a great requisite in
the final tests, the forward action interferes
much less, combining -tyle and
speed. Take the horse (if he has a
good mouth) with what is known as a
Liverpool bit with the reins in the
middle bar (in the lower bar, if a hard
mouth), and drive him over rough, uneven
ground. A plowed field after the
harrows have been over it, as the deep
furrows play havoc with the springs,
and the jolt frightens the horse. Let
him be shod at least twice as heavily
as for the road, and as he catches his
feet on the uneven places, and as the
weight of the shoes drag, so he will
instinctively strike higher, and more
forward, with his fore feet. The hock
action will look after itself, unless he
has a lot of thoroughbred blcod, then
the hock action generally remains
stiff.
Go leisurely, keep him up to the bit
and curb, not pushing so as to make
him liable to break his pace, but just
jaoving smoothly along, using the whip
lightly, if at all. An hour or two each
day for a week will make a wonderful
difference. Then remove the shoes, replace
with lighter ones, and this
change, with the smoothness of the
road, will persuade, him at once to
strike higher and more forward. Keep
him still close in hand, move steadily
without spurts, the driver never losing
touch with the mouth, and watching
for every sliding back from grace.
Once the path to improvement is
struck, it is astonishing how much the
horse will improve after each visit to
plowed, or rough ground. He must
not be overdriven, nor underdriven,
and patience is the one great watchword.
If the horse is a saddler, of
course the same applies to the walk,
trot and canter, the action being stimulated
for the walk and trot on the harrowed
ground, and the canter from
exercise on level grass. In neither
case must the pipil be permitted to
slouch for a single instant.
Grooming is another great feature,
n?d the attractive glossiness of a show
horse's coat is not obtained in a single
week. He should be systematically
brushed with the body brush, always
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in tlie direction of the hair. This
should be done until the heat crinkles
under it. showing that heat has been
generated, then follow with a handful
of dampened meadow hay, and finish
with a smooth, soft cloth. This is
different from the perfunctory "wipeoff
and a promise," with the aggressive
tap of the brush 011 the side of the
stall, La common in many liveries.
The currycomb should never be used
on high-class horses, except to clean
the brush. It has a tendency to break
and open the coat. Grooming should
be done at least twice a day. The
horse likes it, and each time it improves
the tendency of the hair to grow
right. The front of the animal should
receive close attention, as there is
where the ihdex point lies, and there
grooms are most likely to be slack.
White parts should be washed with
soft soap once a day, and thoroughly
rinsed to avoid the tinge of yellow.
Take no heed of preparations to pro
duce skin lustre, eituer external or internal.
Good, old-fashioned "elbowgrease"
properly applied externally,
with a little flaxseeed given in the
feed, will be all that is necessary.
Presuming that action, manners and
appearance are well developed by midsummer,
the amateur enters his horse
at one of the many country shows, in
or near his district. These are out of
doors, on the grass, not overcrowded,
not too many faces close to the ringside,
and' not too much glare of color
or light, or the crash of a brass band
under a roof. Consequently the tyro
horse will be likely to do his best If
the owner thinks he has the ability to
show his horse without getting stage
fright, or precipitating that nervousness
which is speedily communicated
to the horse, destroying his chances,
let the owner drive. If he is not successful,
let him obtain any of the halfdozen
or so semi-professionals in evidence,
and let one of them take the
horse in the ring for another class, to
find out what is the reason. The average
amateur will find it is distinctly
one thing to drive along a road, and
another to drive around a ring under
close surveillance, even if it be that
of fridnds. One has to serve an apprenticeship
to most things, and this
is no exception.
Tfle caramai iauirs 01 me uuiaieuLare
the imitating of the personal tricks
of the professional. So certain moves
are made, the horse is "nagged;" bit,
whip, voice, are used to make the horse
do his best, and the horse is simply
confused and bewildered by the clumsiness
with which the fine "gallery"
work of the clever professional is done.
Watch a professional juggler and an.
amateur and the point is made clear.
With few exceptions the horse will do
best with least "fussing." Take him
up, just as on the road, and let him
"find himself." If he will not do so,
he is not the horse for an amateur to
bother with. Women will generally do
better with the horse of the household
than will their "lord and master," humiliating
as it is to confess the fact.
A great mistake is to enter a ring
and at once attempt to make the horse
show his best. The Judge is looking
for the more likely ones to be retained
on conformation, trim, make-up and'
general appearance. Any action, speed
or manner display is simply wasted,
and the horse bothered unnecessarily.
All with a chance at the finish will be
given-a second looking over. So go
close around the outside of the ring,
making the turns as wide as possible
and' getting all the straight there is.
Take no notice of any other competitor,
what he is or is not doing, simply
go along in the procession, showing
action ntil they begin to draft those
"above the salt," when one turn with
speed is a good move. When called
to station, purposely go a trifle bej*ond
the line, and back yours into line, to
show perfect manners before called
upon. Keep him well in hand, straight
on his feet, and always swing him into
movement before asking him to back
or make any change.
By this time the fate of your exhibit
will be sealed. Whether successful or
not, both horse and man will have
learned a great deal, and the man will
realize it fully. It will be the same at
each of the first dozen suburban shows.
Distinct progress will be made and
noted, and, when the move is made
to the great Garden, the average man
will feel that horse show life has begun
all over again for him. He will
then realize, as he never could otherwise,
that but for the curriculum of the
smaller shows, neither he nor the horse
would have had a ghost of a chance.
At the smaller shows horse and man
have grown to know each other, they
know what each can do, and how to do
it. It has been a kindergarten and they
are the better friends for the experience.?New
York Post.
limine Bnannsa.
It is generally known that bananas
are shipped while yet green and unripe,
*8^. f?w persons are aware of the
careful and elaborate time calculations
required in setting out the plants and
cutting off the fruit in order to Insure
the arrival of the bananas in proper
condition at their destination. When a
plantation is begun, the young plants
are set out at certain intervals, so
4-V? n-rt nHn/llinA o r nPoHrOl!
luc/ mil {11vuu1.c ai ivjuiui
times during the year. A certain, number
of days before the arrival of a
steamer the green fruit is cut. and a
close calculation of the time that will
be consumed in the voyage must always
be made, else the bananas will be
spoiled. Fruit steamers carry steam
heating apparatus to insure a uniform
temperature throughout the voyage.
The ripening is calculated to occur only
after the fruit has reached the retail
dealer.?The National Fruit Grower.
4<7h? Land of ProinUe."
A narrow,,dingy street leading to the
workhouse gates in Hoxton has been
named "The Land of Promise" by the
Shoreditch Council, says the Lendon
Express.
" s.
X
EY0LUTI01
9 ? 9
By DR. HUGi
Wr HAT is that in the egg
which enables it to develop
all the qualities of the
bird? Something must be
there, and we may even
assume that all the separate
qualities displayed by the bird
have their representatives in the egg.
Now, if it were only possible to get
at these representative particles within
the egg. what changes might not be effected
in the development of the bird?
To take a very simple exampie, the
peacock has a white variety, lacking
the bright colors of the feathers. If
iu the egg of the ordinary peacock we
cuuiu seize upon xne representative particles
of the color and impede their development,
perhaps we would succeed
in reproducing the white variety at
once and quite artificially.
Obviously this is the heart of the
matter, for if once the principle should
be discovered to dislocate such a representative
we might apply it to numerous
other instances. A white peacock
would be no novelty and no gain, but
we would be able to make white varieties
of other birds and other animals,
and perhaps even of the bright colored
flowers, which until now have resisted
all endeavors of breeders in this line
of work.
Methods of attacking this problem
are not at all failing. We might try
to kill some of the representative particles
in the egg, or to stun them, or to
injure them in ever so slight a measure,
so as only to retard their development.
The process of the evolution of animals
and plants must be attacked by
direct experiment. This evolution,
linwpvpr "h-is n lnn?r hictnrv nnvpririfT
many millions of years. Its historical
part, of course, is not accessible to experimental
work. From its innermost
nature it must be studied according to
historical and comparative methods.
In laboratory work we may simply
pass it by.
After eliminating this great mass of
detail concerning the pedigree of the
animal and vegetable kingdom two
points remain, which present themselves
for experimental study. These
are the beginning and the end. Obviously
the real end is not yet reached.
Evolution is going steadily on even
now. In the same way we may assume
that the beginning is not yet
finished. The laws that ruled the
material world some twenty or thirty
millions of years ago must have been
the same that are still ruling it in
our days. Circumstances may have
changed, but it is not very probable
that those which permitted life at the
beginning and those which have made
it possible during the long geological
ages should have been widely different.
On the contrary, it seems only
natural to assume that new life may
nowadays originate as well as in former
times. It is only a question of
where we are to look for it.
On this very difficult point I like to
be guided by the genial conceptions of
Brooks. In his "Foundations of Zoology"
he depicts the primeval seas and
their living population. All life must
have been limited at those early periods
to the high sea; all organisms were
floating amid the waves, going only to
a depth of some few metres. Here the
main lines of the animal and vegetable
pedigree must have been produced,
starting the great divisions of both
kingdoms. The only exceptions are
offered by llie flowering plants and the
vertebrate animals, which seem to have
originated on the shores or perhaps on
the 'land itself. As long as all life was
in this floating condition evolution proceeded
rapidly and broadened out.
Then came a period when, as Brooks
says, the organic world made the discovery
of the possibility of living on
the bottom of the sea, feeding on the
sinking remains of the floating world.
This great change was the starting
point for numerous adaptations and
for the evolution of a richness of forms
and structures, but without the previous
progress in the production of
n?ny really new divisions.
The experience of agriculturists and
horticulturists has long since established
the fact that new forms of animals
and plants from time to time
arise. How they originate is another
question, which it is not the task of
practice, but of science, to answer.
The fact, however, is undeniable, and
all observations point to sudden
changes or so-called sports as the tirst
beginning. Especially in the dominion
of horticulture Korshinsky has shown.
How Herbert Spencer Painted Hit Carpet
In Harper's Magazine appears an article
on "Home Life With Herbert
Spencer," written by two friends who
lived with him. It reveals a new and
amusing side of the great thinker's
character. Here is one of the incidents:
"The pattern of his drawing room
carpet began to fade when it had only
been down a few months. It consisted,
or rather had consisted, of clusters of
blue flowers on a drabbish ground.
Now, with the principal color gone,
it had become far too dull for the taste
of that lover of brightness. He therefore
conceived the unique idea of hav
ing each flower stamped over wun reu
ink. For this purpose he invented a
small tin tray, which was so made that
it stood quite flat on the floor to prevent
any possibility of the ink .being
spilt or dropped about. Bent in it
were little wells about as large round
and twice as thick as a halfpenny.
These depressions were filled with the
liquid.
"The sempstress?whom he was always
glad of an excuse to employ be
r<r, :?
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kT Trying to Develop
^ Specific Peculiarities.
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D DE VRIES.
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by an ample critical survey of the historical
evidence, that sudden sports are
the prevailing rule and probably even
the exclusive manner of originating
new varieties.
Such considerations have led to the
conviction that what occurs in horticulture
must also occur in the experimental
garden. If the conditions are
the spme, why should not the phenomena
be the same, too? If mutations
are rare in horticulture, the exp-eri- '
menter has only to arrange his work $$
so as to be able to detect rare occurrences
in his cultures, too. In doing
this I have suceeded in observing mu
tations quite analagous to the horticultural
instances and collecting all the
evidence concerning their ancestry and
their descendants, as well as concern- 'J
ing the mode of their appearance.
Moreover, I have had the good for- . 1
tune of discovering a wild plant which
is even yet in a condition of mutability.
Yearly it is observed to produce new
species. It is the large flowering evening
primsose, which bears .the name of
Lamarck, the founder of the theory
of evolution. It clearly shows how
new species arise from an old stock
not by continuous and slow,changes :,-M
but suddenly. The stock itself is not
altered by the process nor even notice- / ''i
ably diminished. The new species
whi<5h it produces arise on all sides. J
Some of them are in a higher, others
in a lesser degree, fit for their life conditions;
some persist during years,
while others disappear nearly as soon
oo +V>otr nrlcn *38
UO tutj U1AI9V*
This instance of experimental muta- J
tion is found largely to agree "with the "
experience of breeders, eepecially in
horticulture, and likewise with the
conclusions that have been drawn from f .
comparative studies. The assumption
that those species and genera which |
now consist of large groups of closely ?
allied forms have originated in the
same way seems quite undeniable; and
as soon as the validity of this generalization
is granted for these cases it ' :?
will have to be considered of general, if
not universal, bearing.
Two main lines have to be distin- ,;'9
guished: to study the phenomenon itself
and that of its causes. Mutations, -|
of course, cannot be assumed to be a
special feature of the evening primroses.
They must occur elsewhere, too,
and these must be sought One or
two novelties among thousands of in- dividuals
of the common type are not Jj
easily found, especially where the dif- * M
ferences are slight and new and thereby
apt to be overlooked. No differentiating
remarks, however slight ||
should be considered as insignificant J|
All' aberrant individuals should be
planted separately and- protected with
all the care required to insure the full- 'M
est development. Many of them after- ^ |
ward prove to be only fluctuating vari- /&|
ants or to have deceived the experimenter.
They are simply discarded.
Tt is onife sufficient if some reniain ' a!
and prove to be mutants. As soon as '
in this manner a mutable strain will be ^
discovered, the greater part of the :>/'
other species may be excluded, although
the search for new mutable
species should never be wholly neg- J
lected. Each year some new forms ^
should be taken into culture, in order .
to have sufficient' chances of grad- ' - i
ually increasing the evidence concern- f ^
ing the occurrence of mutability in na- |
ture.
The chief objects of this inquiry, Jj
however, must be study of the mutable
strain itself. Some of its seeds yield dg
new species, while others are more con- "
servative. Thence the question. Which
seeds mutate and by which causes are |
they elected to do so? The location of %
the mutating seeds within the fruit
the position cf the preferred fruits on
the spikes, the influence of the indi- - -:i
vidual strength of the sundry branches ^ -3
and many other points have to be investigated.
Further, it is probable
that the degree of mutability, or, in .
other words, the yield of mutating
seeds, is more or less dependent on the - "a!
outer life conditions. Thence the neces- - - Ji
sity of studying the influence of culture
in general, of light and heat, of
soil and water, and last, but not least, , '
of manure. Extreme combinations of * _
these factors should be tried to see whether
perhaps they may give extreme
results.
Underlying all and directing all the efforts
should be the hope of obtaining
such a knowledge of the phenomenon ;||
as would enable us to take the whole ;1
guidance of it into our own hands.? - ^Jg
Scientific American.
cause she was so hard-working and so - , |
poor?was soon set to carry out his . 1
plan. Down on her knees she had to
go, and as she was decidedly stout, it
was no light task. With a cork cut '|
the exact size and dipped in the* ink.
she pressed firmly down on eaca ,
flower, thus leaving It as if covered
with red cherries. No wonder it took
her over a week, working all day, for ; 7
the carpet was from twenty-five to
thirty feet long and proportionately
wide." j'4|
' Pretty Wedding Custom.
In some parts of the Tyrol a beautiful.
though curious, custom prevails.. . tt
When a girl is going to be married and. .
just before she leaves for the church. t . :i
her mother gives her a handkerchief,
which is called a tear-kerchief. It is
made of newly-sfcun and unusued linen,
and with it the girl dries the natural -'-J
tears she sheds on leaving home. The
tear-kerchief is never used after the
marriage day, but i9 folded up and
placed in the linen closet, where it remains
till its owner's death, when it is
taken from its place and spread ovei >
her face. ;.>|?