The Sumter banner. [volume] (Sumterville, S.C.) 1846-1855, 1854-12-06
RfeservatiD m osEeoOes.


in cellars, are liable to heat and rot
This is especially the case with the
ruta baga tnrnip, and the sugar beet.
In storing these roots generally con.
struct temporary bins for their rccep
ton, aro' nd the sides Of my c liars.
i'll the following manner i: In the first
place set some uprights one foot from
the wall, and boar, nn to the requisite
height. SIecprrs are then put down.
and floor laid, three or four feet in
width the front is then put up and
the ends. The boarding should be
open iii order to secure rs thoruuph
ventilation Of the roots rs practicable.
and hence narrrw boards are prclera.
bic to wide ones. After storing the
crop, the cellar should be left open for
several days, and then opened fire.
quently for few hours daily, till the
weather becomes quite cold. In this
way roots may be preserved without
any liability OF heating. Potatoes are
ra'e'y injured by fcrsncnting they
are mich more liable to be deteriora.
ted by drying and the action of light.
! moist, dar! cellar is the best for
t''oif pISae.fa;ion. = OR. Gc,.s ..iti.
| yroph. !
! WISrER GRApEs.-T editor of
the Prairie Farmer says that he
partook, on the 18th Of last June. of
grapes which had been packed away
the autumn previous. They we. G put
up III boxes and packed with perfect.
| $ d'Ied saw dust being pat in the
bottom of the box, then IA Iaycr of
grapes placed SO as not to touch each
"ihcn, the intersticcs being filled up
with SAW dust, and the alternate law
crs "! fruit and saw dust filling the
box, which is to be kept in Il cellar or
other cool place. where the teInpera-
ture does not cGangc to great extent
throughout the winter.
10 kEEp WoRMs FROM DRIED Fruit.
PLACE your fruit in Il Steamer, over
anot Of boiling water, covered tightly.
W hen thoroughly heated, tie tlcn up
Imm diatcly in IL clean cotton or lin II
bag and hang them up. This meth
od IS preferable to heating in an oven,
is that Is apt to render them hard
even il You are SO Fortunate as not to
burn them.
10 PRESERVE GRAPES. Take a box
II! sufficient capacity to contain twelve
pounds otgr"pes, and cover the bot
tom with thick sheet of waddiny.-
On this deposit n stratum of grapes.
but not SO close that the punches will
touch each other, and continue the
alienation of waddiny and grapes
until The box is full The cooler they
are kept without actually freezing, the
| better.
SWEET PorAro PupDISG.-Boil one
pound OF sweet potatoes very tender.
and press them, while hot, through a
crater. the liner the better. To this.
add half dozen eggs, well beaten,
three quarters Of pound of sayar,
three DO. OF butter. some grated nut.
meg and lemon rind, and glass OF
old brandy. Put paste in the dish
and when the pudding is done, sprinkle
the top with white sugar, finely pull.
verized. This is dish fit to grace
the table Of an Apicius.
BEET EINEaAR.-Takc bushel OF
sugar bects fresh from the ground,
wash and CRATE them. Press out the
juice, which will amount to about six
gallons. and put it in an empty and
perfectly sweet barrel. In fortnight
you Will have an excellent article OF
vinegar, and as pleasant rs that from
cider or even wine.
10 FRY FIsH.-Take as much lard
as is required to completely cover tho
fish, heat it very hot, and having rolled
the fish in Indian meal, put them in
and fry till done.
Cor Germantown Telcgragh.
| -----.1a-s-s-GE>.s-s- rD.-.
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