Lynchburg Virginian. [volume] (Lynchburg [Va.]) 1829-185?, 1830-11-15

lime solution found so successful for gran,
,ines--Ii can be applied In the same way al
Tor grapes, with syringe but have full con.
hdence that the cultivation above recommen
ded viii prevent all mildsw aud scurl on The
fruit.
| The cultivated gooseberry is a native Of q
northern climate, aud grows naturally in shell
tered Situations. Where the summers nre very
hot, Il should therefore be panle ed in n northern
aspect or against north fence, or IN some o.
ther situation calculated TO afford shelter Il om
The intense heat OF MONDAY. As have obser
we'd that the fruit, when fully exposed 10 the
sun during the periods OF great heat, becomes
often sCorched, as II It had been held before n
! FIRE
In this vicinity where the heat is very great
IN summer, the situations in which have seen
The goosebcrIy prosper mo., and produce the
largest lruit, were beneath peach tree. in al
orchard IN uPen plantations, with row OF
hoist heans between each row Of plants, and
~ north borders near d picket fence.
WIN PRINCE.
-"ooC--
TO CIDER MAKERS.
II You wish for delicious liquor, whereon
10 refresh ourselves after the fatigue. OF labor
If yon wish in a leisure hour To regnle your-
selves and your friends, on the fruits of YOUR
ndustry-if you wish tina, the common drink
you use 10 slHke your thirst should itseli he a
highly nutritious food If you wish your cider
in The markets To command a high price and
thereby make the surplus of your family use
Gil your chest with dollars, make your cider
according q the rules OF art Let the first
dropping OF your apples, unripr, worm. eaten,
aud blasted fruit be eaten by your swine ; new
er gather your apples for cider when wet either
with dew or rain, aud Il the season will permit
not within three days alter "A rain but at all
events have your apples perfectly dry on the
outside. When gathered put them in n hca u
under cove, and lea them remain unlil thor
oughy nell Nv, but not I'LL they are rotten or
soured when put into the null for grinding see
that they are clear {, ON siicks, leaves, and eve
~ kini of hlth when you lay up the cheese
tho water tie put up with II, but wet your
straw IN the JUICE of your apples, or what is by
some farmers called poma or pomacc. Let
the must or juice he strained as clear as posi-
bic through fine sweet hay. New casks or those
which have never had any thing in them bot
spn It's. are TO he preferred; but AT any rate let
the cask be clean. II the cnsk ha. before had
cider In IT. put into II a couple of buckets OF
water, then bung it up tight, sci il in the sun
several days with the bung dowowarIs, then
shaking the barrel well, turn out the waller and
linsa il as clean as possible. then pun in Two or
three pounds OF un>lacked lime 10 which turn
a gallon Of boiling wafer, then bung the cask
tight and roll il over, So that white. wash hall
adhere TO every part of,he barrel withn.-dnd
so let IL retuain several hours when you may
again rinse your cask. aud il " i'll be thoroughly
ceansed. (Ihe quantity of lime have men
toned. Is proper FOR barrel, bat If the cask IL
lager II will be well to put in more lime In.
10 the casks thus cleaned put your cider, and
immediately after pat them in the coolest place
you eau fad in the cellar, OF in constant shade
an 10 1 huI rlnseI irnf 1 10 her,
air. There the casks may remain until the
frost becomes so severe AZ to endanger their
bursting. CIDER thus made, cured and prepa
| red, will he preferable in flavor to four fiihs o
imported wines, and vastly more saluiary aud
nutritious.