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Improving Pmr Places in MeadOWS and Pastures. In most meadows and pasture fields are patches of greater or less extent that are not nearly as productive as the remainder of the field, though the entire surface is uniformly seeded. These unproductive places are usually knolls or hillsides, from which the fertility of the soil had been ex- hausted by washing or cropping. During autumn they can easily be located and brought back to a. state of fertility. First apply a. good seeding of timothy or other grass seed. and then cover the entire surface half an inch or more deep with well rotted barnyard manure, or a. heavy sowing of Commercial fertilizer. passing over the spots several times with a spring tooth or harrow. The early fall rains will cause the other seeds to germinate. and the Wholesur- lecepresent a. healthy green appearance be- fore winter sets in. Frequently a field that has been into grass for many years is Well set with moss, in which case scatter seed In view of these facts it; becomes a grave question whether or not the increase of in- come from fall dairing as at present secured amounts to real profit; no the milk producer. It is apparent, that, it is not, secured in a legitimate way, and dnirymen who regular- y practice bleeding their meadoWs by fall :grszing are in reality cheating themselves, The chest is a grave one entailing damage at bhe present and weakening the basis of fuc- ura daii‘ying. If the pasture is not sufficient to maintain a good flow of milk in the fall, which it generally is, soiling crops should be supplied to make up the deficiency. While there is no doubt about the im- mediate profit, it is well to look deeper than a casual inspection and see if there is any real profit in this method. Meadows are set apart for producing hay and not for affording pasturage. A good crop of good hay is an essen tiel production of every well-regulated dairy farm. Fall ptsturage of meadows without heavy top-dressing of manure means depletion in grass yield for the ensuing season. Cattle will graze the tender succulent rowen very closely, and leave the grass roots unprotected at the advent of Winter. This is doubly dam. aging whenuo few neldsare protected by good woodland windbreaks. Asaresulttheseelose. 1y cropped meadows are bear or partially so in winter, the snow collecting about the fences in drifts. A thick matting of rower), if it existedI would then act as a. pro- tective mulch, and combined with the snow it held would prevent the extensive freez- ing out of grass roots. I have seen the yield of hay from a fertile meadow reduced one ton per acre in amount in the season following a close {all grazing, Besides re- moving the protection this method subjects, the land to a. do ible cropping in one season involves a. heavy drain on the fertility of the soil. Profitable Fall Dairying. The usual course pursued by dairymen is to turn milch cows upon the aftermath, of the meadows, which the showers of Sep- tember have stimulated to an abundant grownh. While this flush of feed lasts the milk yield is materially increased,und more butter and cheese is produced from a given quantity of it than earlier in the season. This advance in richness is due both to the time the cows have passed beyond the parturient period and to the influence of favorable feed. Combined with this we have in the fall cool weather conducive to preserving milk quality,wlth a consequent- ly improved quality in (lairy products. A SIMPLE DRIVE PUMP. loam, until it had penetrated 9. [eye of sand containing water. To the top of .he pipe the cross piece was connected. and about five feet down a plug was inserted éontainiug a. hole fitted with a. leather flap \‘yalve on top (b). A plunger of herd wood with a, hole in the bottom also fitted with a leather flap valve was connected to a. handle by an iron strap, and the handle was sup por'led from the spout of the pump on two strips of hard wood bolted fast together. On the piston, or plunger (3), strips of leather ere festened to promote suction. A drive well at first brings up the fine sand with the water, but as the sand is pumped outa. cavity is formed which holds abarrel or two of water, and in time all the sand near the bottom of the pipe disappears. One ad- vantoge the driven well has over a. Well that is dug and walled up is in its freedom from mice, toads and insects. Another ed- vantnge is its chespness. The well here described cost only about six dollars com- pleted, and has done good service forseveml veers pumping much water in a dry climete. A mec V:iic livmg near me made n drive pump fro‘r‘n about 13 feet of iron pipe two inches in diameter, and a. connecting piece for fastening pipe to the aide for she spout. to which uprigth were attached to hold the handle. as shown in the illustration. He fitted asteel plug ((1) to one end of th longest piece of pipe and drilled holes near the end for the inflow of water (c). The pipe was then, with a. large wooden mallet, Butte} and che-ese ifixprave in p'ricé,aud the autumn is considered a. profitable period for thidairy farmer. driven down about. 10 ‘eet into a. sandy A memade Drive Pump. AGRICULTURAL 111 “Have patience,” I replied, “ourselves are full of social wrong; and maybe wildest, dreams are but the ueedful preludes of the truth.”â€"Tennyson. The day is yet young. and in the early dawu many things look weird and fantas- tic which in fuller light prove to be familiar and useful.â€"Spottiswoode. Dairy Granules. MilkJab is, commercially, the most im- portant compound in milk. It vanes from below 2.5 to over eight per cent. and aver- ages about 3 3-4 per cent. Seience has also shown that it cost, less to produce a pound of fat, in rich milk than in poor milk. Were we perfectly acquainted with the object. we should never pasaiountely desu‘c in.â€"Rouhefoucauld. The coconnut grove will not flourish which does not daily hear the steps of its qwner in it.~â€"Hiudoo PrOVerb Were all things certain. nothing would be sure; joy would be joyleaa, of misfortune free; were We all wealthy, then we were all poohâ€"Euripides.» The crowd attend the atatesman’s fiery mind that makes cheir destiny; but uhey do not truce its struggle or its long expect~ armyâ€"Lander. Heavenly music cannot get into a. gloomy heart. One of the lll-efleebs of cruelty is that it. makes the bystander crue1.â€"â€"Buxton. Violence in the Voice is often the death rattle of reason in the throatâ€"Bayes. Commerce defies every wind, outridea every Lempust, and invades every zone,~ Bancroft. Not the price that. we bargain to pay,bub the price that; she sets on herself, in the value of Truah. â€"Owen Metedibh. Features alone do .xob run in blood; vices and virtues, genius and folly, are trans- mitted through the same sure but unseen channel.â€"Hazlitt. Every land that flows with milk and honey has giants in it. It is better to suffer wrong from all men than to do wrong no a. single one. “7e are never saved by knowing our strength or lost by knowing our weakness. There a p00 ple who pray for showers of blessjug who expect them to come without So far as the oil or fat is concerned this addition is all right. But, flax-seed, and especially the ground cake, is exce e lingly rich in protein: and this is jus‘l the trouble with the skim-milk. It is deficient, not in protein, but; in carbohydratesâ€"fat, and starch. The best single addition no skim- milk for calves as soon as they can can, is com or oats. The wind never blows tail- for that. sailor who knows nos to what. port he is bound.“ Anon. We do not. live in a. world in which a man can afford to be discouraged by mfles. â€"-Bla.ckie. Heaven’s eternal Wisdom has decreed that; man should ever stand in need of man.~ Theocricus. clou When anger rises. think of the conse- quences.â€"Confucine. A bad book ia the worst. that it. cannot; repent.â€"E. N. Kirk. Ere percht scheme of action thou devise, will life be fledâ€"Schiller. The sea ouu- is the most vnlv all furs; $1,100,11ave been paid for skin. Calf Feeding. There is animpression with many farmers and dairymen, that skim-milk is a. rather thin diet ior calves; and we see conamantly in the dairy papers recommendations chat it: should de reinforced with flax seed meal, or jelly made from bhe ground seed or cake. So far as the oil or fat is con cerned this addition is all right. But, flax-seed. and That bane of modern business life, destructive competition, affects the diary- mau least. He need not fear the market chaser. for the growth of a. herd of dariy cattle is not of a senson.hut of a. decade,and those who follow the rises of the market. until the drop engulfs all, will never be a competitor in dairying. because he has not the endurance to succeed. When a station school or farmer makes a. record of the quality of the milk of a cow without reference to the quantity, it is only a half fact; and thus of little value Three cows are found giving milk nesting three, four, five per cen l2. butter-fat respec- tively. The lower is poor milk. the higher rich milk. Butiithe cowgives 40 poundsof the three per cent. milk in a. day in will furnish 1.2 pounds of butter fat. ;while if the cow giving the rich milk gives but 20 pounds in a day she will furnish to her owner only one pound of buttebfab. If you would know and not be known, live in a. city.--Cotton. Did you ever see a. covered barnyard? Well, if not, you ought; to see how the cows enjoy one in cold weather. They can get enough exercise without becoming chilled through and through. It is an easy mmâ€" ter,too,to keep one dry by Lhe use of plenty ofstraw or leaves,or by frequenbly drawing out the manure. They are cheap and can generally be put up with but little expense and trouble. Whatever churning temperazure the butter maker may from Lime to Mme decide on, there is one general rule which we be- lieve should be Kept iu view,and that 15 the useless work of heating the cream by con- cussion. 1f the butter “comes”ab 58 degrees in is useless to commence at any lower temperatur 8 than any 54 degrees‘ Four degrees is all the riaein temperature needed in the average chum, and it; seems to us that, anything over that is simply an un- practical way of heating the cream. over the surface, apply some rich manure, and barrow unmil the surface looks ragged, Lhus laying the foundation for an increased growth of herbage,u.ud all at, small expense, without replowing the field. These bare spots are not at, all pleasant: to look at,aud do not speak well {or the farmer. ' FIGS AND THISTLES PEARLS OF TRUTH. most valuable as well as o r n amental articles, says a. Writer in Toronto Lad- ies, Journal. . ‘ T h i s o n e stood about; 318. Gin. high and looked some- Lhng like Fig. 1. In reality it was much bebter,snd I am sure had my readers seen u they would have liked it, as much as I did. The three legs are of the came abape.and cut perfectly square at the top so as to enable the bottom of uhebasken to be nailed to Lhem,n.s shown in Fig. II. The sides of the basket. Fried Apples, No. 2.â€"Peel and core sou apples, divide them into eighths and sprinkle With sugar, flour and bread crumbs. Melt A small piece of butter on the bottom of a stewpan, and cover with slices of apple, which are he be fried tall yellow on both sides. Then place in a. saucepan :nne milk, sugar, bread crumbs and curranns ; put, in the fried apples, and let, them boil up, but, not to break. Serve hot wicb sauce left in we pan. Never Lhrow away a scrap of black silk. An inch strip of black silk is a boon some~ times. After ripping up the old gown, take three or four old kid gloves and put them to boil in a pint; of water. Let; them boil for an hour, strain through a cloth and put. in the liquid 3. quart or more of hot water and a. tablespoonful of borax. Lay your silk flat on a perfecny clean table, that, has no Beams or cracks in ID, and rub every inch of the silk with the mixture till it i‘! thoroughly saturated and al15pons are removed. Then fix a hub of warm water, in which put a. liberal quan- Lity ot borax, and pick the silk up by the corners and dip i0 up and down in the tub of Water. Dip anfi dip bill in is Well rins- ed, then take out to the line, where you have pinned a. long strip of cloth about a. foot. wide. To the edge of this cloth pin the silk by the extreme edge, stretching it so that it. is not wrinkled and do a not droop. Let, it: drip dry, and it wi l need no ironing. Do this on 9. bright, day, when there is no wind. Black ribbons may be cleaned the same Wny. Apple Recipes. Fried Apples, No. l.â€"-U8e fair cart fruit. Wash and dry the apples, remove the stems, blossom arm and core, but leave the specimens otherwise whole. Slice thin and drop into an oiled or buttered frying pan, the fat. in which must be hot. Turn to pre. vent scorching, and when tender and browu serve immediately. Fried Apples, No. 3.â€"The old-fashioned way was to fry the peeled and ahead apples in the fan of salt pork. and to serve thh- out sweetening as a sauce for the meat. Draping Curtains. The question of how to drape curtains is an important nne. One artist: said : “Every- thing should hang straight: at, the sides.” Another favored festoons and ends. or, in technical parlance, “sways and tails," and a. third favored “draped lamberquins.” However the artistic eye may design a par- ticular drapery, there is one great import' ant fact, L00 slightingly created by many housekeepers. That. is, perfection in hang- ing. A drape: is just, as exam in measuring and placing eurbams, as the carpenter is in hanging the door. A little ouc of plumb means any amount of trouble. An uneven folding, means crooked, unsightly hanging no the drapery, and sagging or “skews” to the very best part. of the room’s decoration. For are not windoWs open picLures? Are they non the eyes of a. room, and therefore in need of careful treatment? The poorest stuff requires quite as much, if non more. care than that of better quality. Rustic Work. Whilein the Union Depot the other day I saw a. very nice rustic flower stand, and as this is about. the time of year when such things are necessary I will bell you how this was done, and if any interest; is taken by any of our readers, at some future date I will show how to make many such useful as well as o r n amental articles, says a. Writer in Toronto Lad- ies, Journal. '1‘ h i s o n e are then nailed all munrl the edge of the Square bottom. These sides are made of Small branches cut in two. If the branch- es are brittle you must soak them in water for sometime. Fig. ] will show you how to complete the sumd without. any further descripuon. Be um and use copper nails as wire or iron nails will rust. :ewed Apples THE HOME. Scraps of Black Silk. 1. â€"In this case ol the metropolis. But the course has fallen into the hands of the men who came into notoriety at Gnttenberg, and the manage- ment of zitfsirs at Saratong this year was not such as to inspire confidence. To suit the bookmakers and gamblers, morning racing was introduced, much to the regret of those who had been accustomed to spend their afternoons at. the course, as was the E fashion. Sport was subordinated to betting, ‘aud where that becomes the case racing lceases to be a. pastime for gentlemen and {becomes a plnything for professional gamblers. These latter are responsible for Who winter and electric light racing on courses where the pool box is of more con- sideratinn than the nurse. The amend- ment to the constitution will put an end to the operations of the multitude of question- able characters who spend their time Baked Apple Sauce, No. 1.â€"Pare and core some fine tart apples. and bake slowly in a pudding dish in the oven. The sauce will be of a rich red color, and should be kept covered till it is to be used. Baked Apples Sauce, No. 2.â€"T&ke large and perfect tart apples, pare them and re- mnve the cores, leaving the body of the apple unbroken. Fill the core cavities with sugar to which hits of butter have been added, set them in an earthen) pud- ding dish, and pour around them half a. cupful of hot. water. Let them bake till soft. then mesh with 9. Wooden spoon, sweetening and flavoring to the taste. Stewed Apples, No. 2.-â€"Use nice tart fruit, which is to be washed, peeled and cored. Szew in a little water till soft, press through a colander or coarse sieve, sprinkle very slightly with salt, sweeten to taste and serve. Boiled Cider Apple Sauce, No. Zâ€"This is for the preparation of sweet. apples. Peel, quarter and core a peek of the fruit, which cover in a. preserving kettle with sweet cider. Add tour nice quinces, sliced fine. Boil for four hours, stirring and skimming often. and before taking from the fire add a pound of sugar. SLeWed Apples, No. 3.~The apples, when peeled. cored and quarted, are to be dropped into cold water to prevent discol- oration. Then a. six-up is made of sugar and water, proportioned to the acidity of the fruit. When this has been brought to a. boil the quarters are dropped in, covered, and cooked till tender. They are then skimmed out carefully, and the juice,“ too thin, is boiled a. little longer, when it is poured over the apples in the dish in which they are to be served. This sauce is pleasmg winhoub flavor, but nutmeg, cinnamon or lemon peel may be added, acccording to the taste. Boiled Cider Apple Sauce, No. l.-â€"-Into ngallon of sweet new cider, which has been reduced one-half by boiling, drop quartered apples with auflicienb sugar to sweeten them. Let them boil slowly till tender, taking care that. the appiea do not scorch or break in pieces. sweet apples are to be used ; they must be firm and sound, about. of a. size, perfectly cleansed, and with the blossom ends re- moved. Sxmmer slowly till soft, putting them in the water when cold, and lift them out entire. Sweeben the juice a. very little, and flavor slightly with lemon peel. serving with the sirup. “Mother,” sobbed the young bride, “he is just as mean as he can be.” “No, he isn‘t, dear,” said the mother soothingly. “A man can't really develop all hlS meanness till he has been married four or five years.” Georgeâ€"“I wonder why it’s so easy get engaged to a girl in the summer Jackâ€"“ I just tell you what, Geor; after a girl sees herself iua. sumn boarding-house looking glass she’ll new most. anybody.” the return from this source alone must. have been enormous the past season, sufficient in itself, in some cases, to return a. handsome profit over expenses outside the amount received from the public for admissions. How is this loss to be made up so that racing may be conducted without loss to the managers of courses? Ask the racing men in terested. The answer is that as euon as the Courses are cleared of objectionable habitues and the management placed in the hands of men whom the public respect. the crowds that will be attracted to witness the honest racing which will result will fully compensate managers for any outlay to which they may be put. This is the view turf lovers in New York take of the matter, and the better class are sincerely thankful that an end has been brought to practices which have degraded racing to the pruiessional qamhlers’ level. The Sport. Could Not Sink Much Lower- Than 1: Has an .‘lany Tracks In New York. The adoption of the anti-gambling amend- ment to the constitution of the state of New York will put an end to book-making and betting as they have been conducted in that state for some years. Reputable racing men and stock breeders like Mr. Keene see nothing objectionable in the law, but the Dwyere, Croker and others declare that it will destroy racing in the state and involve a loss of millions annually. In their opinion not only will racing deteriorate under the restrictions placed upon it, but the stock farms, in which great sums are invested, will be rendered unprofitable and loss visit- ed upon men who are entitled to encourage- ment. As to deterioration in racing, the sport could not sink much lower than it has on many tracks in New York. Sara- toga used to be a green racing centre and the meetings there attracted “ following the races” and bring discredit upon the noblest sport of all. The race course owners have, of course, great; objec- tion to this, as in deprives them of consider- able revenue, inasmuch as it. suppresses the bookmakers, each of whom paid $100 a day for the privilege of plying his business at, race meetings. As there were. MANY THOUSANDS OF BOOKMAKERS GAMBLING AT RACES. THE \VEALTH AND FASHI N summer I accept The Bulgarian (‘ans llavo n-ll [Mod Before the Age of Slxly-l’lvo. James Russell Lowell usnd Lo tell this story to intimate friends. It was told him by John Lotbrop Motleyzâ€"“In 1853, just before the Crimean war commenced, the venerable Baron von Humboldt came to London on a very important confidential mission. He called upon Lord Palmerston, and said:â€"‘ I know a war is‘imminent be. tween England and her allies on the on hand and Russia. If you will temporiu make diplomatic delays, do anything 2: gain time for a year or two, there will b no need to be a war.’ ‘Why ?’ Palmerston asked. ‘ Because Nicholas of Russia will die within two years. The fatal curse of the Romanofis is on him. Do you not know that a great seeress told Peter the Greer that no male member of the Romanofil would ever live to see his 65th year ?” ‘But Nicholas is not yet 50,’ Palmerston an- swered. ‘I wish to save an immense flow of human blood.’ said old Humboldt, solemnly 1 know that the Czar will die Within two years.’ ‘Lord Palmerston was greatly impressed with Baron Humboldt's state ments. But he could not hold his own hand then. France, in View of Louis Napoleon’s ready recognition by Palmer- ston and all Europe followed his lead. wnl then ready to take the field. So the Crimean war had to go on. But Nicholas of Russia died within four months of the two yeara’ limit given him by von Humbolt.” This distressing state of affairs is no doubt in part an unavoidable result of the com- petitive demand for employment, which must exist inevery densely-populated coun- try. But the misery of the European poor has been aggravated by that popular craze which causes the large towns and cities of Germany to grow with rapidity as phenom- enal as that which is doubling and trebling the population of our own western cities. An important point of difference, however. lies in the fact that foreigh immigration largely accounts for the development of our towns, whereas German cities expand alé most entirely at the expense of the rural dil- tricts. Consequently, the labor market is glutted, wages keep falling, and the evil is enhanced by the increasing use of labor- savinq devices. The competition between manufacturers also forces down wages. The policy ofthe countries of central Europe seems to extend and inflate their manufac- turing industries suicidally. Their idea of national prosperity and of happiness seems to be nothing more then the attainment of the ability to export manufactures and im- port food, and in support of this policy the Government is taxing workmen an im- port duty on food in order to give the manufacturer an export bounty. The much-talked-oi disarmament of Europe will, if ever realized, bring further calamity by adding to the labor mar ke‘e millions of young men untitted for coun» try life by several years' residence in city barracks. The development of our American msnufactories is undoubtedly of great imv portance, but American workmen and wo- men have good reason to favor the restriction of immigration and to View with apprehen- sion the tendency to inflate our manufac. turing industries beyouil safe limits. Alexander III. was personally a. most kindly man, and remarkably free from the grosser vices. He drank a little red wine sometimes, but no strong liquors, and he abhorred drunkenness, as did his father before him. THE CURSE OF THE ROMkNOFFS- ' Leaving the prophecy out of the question it is a. fancy of history that the Russian Czars have all died before 65. Alexander 111’s grandfather, the half insane Czar Paul and the four heads of the Romanotfs before Nicholas all died before 30,end of the same disease that has been so deadly to Alexan- der 111. Alexander 1., at one time Napo- leon’s great ally, then his enemy, who so aided in the downfall of the French Empiu died when he was 48 of ‘hnonomania‘ bordn dering on insanity,” says history. Met- ternich, the great Austrian Premier of that date, bluntly declares he was insane. The Grand Duke Constantine. who was really entitled to the Russian throne, waived his right in favor of Alexander 1. He had sense enough to be aware that he was not mentally fit to rule such an empirs as Russia. He died in his 52nd year 01 what would now be called cerebroâ€"spinal meningitis. The Grand Duke Michael was killed in his 48th year by a fall from his horse while in a fit. He had shown signs of madness so often that it was a question whether it was safe for him to be at large. So goes the long but never changing record of the Romanofis for two centuries. Average Harnlnzq orflrdlnnry Workman Less than $200 Per Year. After an exhaustive examination of the wages paid in the large manufacturing establishments 0! Luxemberg, which he ays are about the same as are paid in other parts of Germany, George H. Murphy, United States vice-commercial agent there, transmits to the Department of State at Washington a report upon wages paid in steel and iron industries, with a general view of the whole subject of German wages. He finds that generally speaking the aver- age earnings of ordinary workmen amount to less than $200 per annum. VVomeu earn about half as much as men. The average wages of miners and foundry hands is less than $1 per day. The salaries of primary school teachers are $224 for males and $170 for females. A very large majority of the employee of the Government earn less than $400 per annum. On the other hand, still speaking generally, the necessaries of life cost as much in central Europe as they do in America. A workingman’s expenditures for clothing and rent may possibly be somewhat less here than in America, but in the town of Luxemberg coal costs $7 per ton, eggs ‘21 cents per (102.. rye flour 3c, wheat flour 5c. sugar 86, butter 25c, beef 19c, veal and mutton 16c to 20¢, fresh pork 20c, and smoked pork 230 per pound. Frugality and industry can hardly be ex- pected to accomplish any miracle greater then that of enabling a thrifty workman to keep out of debt. “[3 Miss Eldet’s hair artifi ; it is human hair.” I n (u 1'” “Cermnuly ; she box WAGES IN GERMANY. bou: “1 Oh, her