Jeffersonian Republican. [volume] (Stroudsburg, Pa.) 1840-1853, 1842-09-28
Gathering Potatoes.


IRISH PoTAToEs, if il Is desrahi. ..
them in all their excellence. shnnld np,.,
the sun shine on them after they ase ts,
should be exposed 20 The AR aud I,gh. d,
as NAV be. Potatoes pIted or buurd in
in ike field, retain their FRESHNESS. ana
Qualities much later than those puI in ope..
in the cellar; and the farmer will a,a4y.
well to have a few pitied for spring a>e.
necessity for this may in greII m4a>a..
obvialed, by lining the bottom and SIDE Of Is
with turf, and when ii is filled, covering
same manner. Potatoes will keep per.
sound if placed so low in the earth a, Co.,
a temperature 100 low for vegetation e.
iments made in Il compact soil un the
side of The buildings or walls, show rhg.
or five feet will usually be suflicienI; in al.,
or more porous soil greater dep'h i, rcq.
No water in any case should stand on p1.
as it will soon desirny them. II py:a.e,,
dug and piued, there should be an oa..
made at the apex of The heap, and filed s.
wisp of straw. 10 keep out Tie rain, bu. q.
same Time to allow The heated air 10 p4,, .-
Turnips, ruta baga, &c, are among Or
siest Of roots 10 preserve. They sh1aiI 5.
in the ground as long as consistent willis.
from frost, then drawn and put in cca,
moderate or rather low Temperature. or p.
in the field al once The turnip Will ,u,'.
much greater degree Of cold than the nl.
without injury; bu, The heat has worsa e-
upon il, and in saving this root, heating isg-.
is mainly guarded against. a hole made "a
TOD of The pits with All iron bar, to be cags
with fiat stone when the cold grows sss..
will permit the heated air to pass off and r.
vent danger from this source. In Tie exp
ence Of number of years we have scar.f
had turnip lost by frost or by heating, c
when pilted or in the cellar; proof 20 @,
The case with which this root can he seca,-
Carrots and beeis, like the polat0e, re7..
more care than the turnip, to PTeren; the e--.
of frost upon them. The best way We a.
yet tried upon them, is TO pack them in ba, ,-
barrels, and slrew fine earth among aal a.
them, to exclude tie all, AMI preserve a uu.a,.
temperature.
If your pigs have had the run Of yoarr
chard in September, they will be fuunl DIR.
well in October, and afford proof that apps
are worth something 10 the farmer when OIL,
made into cider. The cheapest mode we lsa
yet tried in fattening hogs Is with apples s-
potatoes steamed, always finishing with
sound food, such as corn, peas or barley. 81
food given the hogs should be cooked; fruit
roots by sieaming; grain or meal by boiling.
the latter is not convenient, the grain or M
should always be we'll soaked or mixed d.
ii will be none The worse for ii. Farmers VI.
feed dry corn and peas to their pigs, pursue
very wasiefui course, as they may easily ascg,
tain by experiment. Where corn is fed, thar
is great saving in having il ground in the c
and particularly when fed 10 cattle or ho-4
From what we hare seen, we think there
less advantage in cooking food FOR horses 81.
cattle than for hogs, and that with such it n=
ly repavs the expense. Grinding, hoWers.
where economy is consulted, will always
practiced.