The Abbeville banner. [volume] (Abbeville, S.C.) 1847-1869, 1856-03-06
From the Ohio Cmltiraior.
A Plan for Drying Fruit.

From the Ohio C"ltirafor.
A Plan for Drying Fruit
1t may be a benefit for some persons if
my plan of drying fruit is laid before
them.
have house six feet square and seven
feet high, with a tight floor at bottom and
top the frame is made Of seantling about
three inches square, with three posts on
each side; these three side posts have inch
holes through them six inches apart, from
bottom to top, to receive inch pins, eighteen
or twenty inches long, to sustain the shelves
half inch boards, five feet ten inches long,
and ten inches wide, Will, the corners at
each end little rounded, so that they may
he taken ont or put in handily. Two oe
these boards lie on one range of pins-ono
loard of twenty inches would do, but is
rather heavy when filled will, green fruit
a door two feet wide and seven feet high
is about right-lct it bc in the centre "f
one end; it is then convenient to stand out
side and slip in the shelves filled with fruit,
either to the tight or left. A small stove
placed i'll the centre completes the Axtape,
except a covering to the building, which
may be attached to it, or 2 separate con-
ccrn.
Any f;.'mcr WHO has toleraLlc supply
of sprighly boys or girls, can, in one night.
from dark till bed time, prepare enough Of
fruit to cover all the shelves in the house
just described, which will make more than
Il bushel of dried fruit; and twenty -fous
hours is sufficient to dry it completely, by
keeping up moderate fro in the stove.
The temperature in the dry house should
be about SO deg. Fahrenheit, which is easily
maintained if the house is tight. About
three hundred feet of well seasoned boards
will suffice for the whole concern, Which
should be to"gued and groovcd.
a workman can make it in two or tllrea
days, and when once made, answers for
many important purposes besides dryiaS
fruit; and if insects are likely 10 tronbla
your dried peaches or apples in the spring
of the year, remove them to the dry house,
and subject them to heat Of about $50
deg. for several hours, and it will effectually
remedy the evil.
MICAJAH 7. JOHNSON.
To Stop Pot"focs Rotting.-An experf-
enccd agriculturist informs us that about
six years ago lie applied slaked lime to no..
tatocs that were partly rotten, and that it
Immediately arrested the decay. Potatoes
that were partly rotten when the lime was
applied, remained as they were, the pros
grcss Of the rot being stopped, while po,a-
toes to which the lime was not applied,
continued to rot and were lost. Since then
he has made it a constant practice to apply
slakcd lime to his potatoes as lie takes then,
up. lie puts n thin layer Of lime upon tho
floor where the potatoes arc to he laid, and
sprink'es some of it over the potatoes
about every ten inches, as they are put
down. lie considers this as perfectly pro-
tccting them from rotting, as he has never
had rotten potato since lie has practiccd
it; and he believes, also, that potatoes thus
used, are rendered better by the action of.
lime. We advise farmers to try this plan,
as it can easily be done by them al!:
~ s.s%,-----
Weights for Dry Measure-For general
information, wc publish the following tabla
Of weights, and assure our readers that it.
is correct:
Corn on the cob. per bush, 10 poanda:
Wheat a GO
Rye a SO =.
Oats, 80
Barley, g. 40 {"