The Lancaster ledger. [volume] (Lancaster, S.C.) 1852-1905, 1858-06-09
N.U NJ B Err II.

ed; and the laying bare the stem of a
tree as low as where the roots project, re.
moving the roots and suckers formed
thereon, is most sanitary measure.
Root pruning often proves Gfficacioue
TO early fruiting.
The seasons for pruning trees, are
generally winter and midsummer. There
squite a contrariety Of view on this sub
ject, some preferring the winter, others
the spring, early or late. Mostly those
who advocate spring pruning, recommend
following the order Of vegetation of the
different species and varieties. According
to this principle, the first pruning of fruit
trees begins in February, with the april
cot and peach, aitefward, plum and pear,
then the cherry, and lastly the apple, the
sap of which is later in motion.
We would recommend for all the ope.
rations OF pruning, as the best period,
that Immediately before, or commensu-
rate with. the rising Of the sap, thereby
avoiding the drying Of that portion Of
the wood close TO the part cut, as well as
the granulous matter between the bark
and wood. which is necessary to the
wound healing speedily.
the exuemities and the rubbing off of
buds soon after the leaves are developed.
to be continued during the summer, and
to certain extent is guided in The same
general rules before stated. Summer
pruning is chiefly applicable to frui, trees,
and when wisely conducted, will not ex-
tend farther than may be necessary for a
proper equilibrium among the branches,
thus preventing gournands and water
shoots from robbing the fruit Of due nour-
ishment.
Root'pruning should be performed in
autumn or winter. THIS whole subject
is one requiring, in its skilful execution,
judgment and experience-and we see,
wherever we turn, the sad effects of inju-
dicious pruning. ignorant cutivators
frequently weaken the energies of young
trees. causing them TO grow up with lean
and slender stems by iujudciousIy trim-
ming OIL the young side shoots and leaves
IN the growing season. By taking off
these shoots, the stem is deprived of all
the leaves which would attrac, ard eiab.
crate the sap, thus preparing nourishment
for the growth Of the stem under such
circumstances the trunk of the tree will
not increase in size half so fast as when
the SIDE branches are allowed 10 rem ain. .
Another capital error we see practiced, is
when an orchard has been long neglected,
to lop away half or two.thirds the top in
a single year, thus producing a surfeit,
and filling the tree with sprouts which,
after two or three times removal, leaves
you to mourn over moss. covered and
decayed :op, fit only for the brush heap,
Picked ARTIcEoKEs- Gather Young
artchokes as soon as formed; throw them
into boiling brine, and let :hem boil two
minutes; drain them; when cold and
dry put them in jars, and cover with
vinegar, the only spices employ ed should
be ginger, mace and nutmeg.
ASPARAGUS SouP.-Two quarts of
good beef or veal stake, four onions, two
or three turnips, some sweet herbs, and
the white parts Of hundred Young as
paragus; If old, half that quantity and
let them simmer till fit to be rubbed
through tammv, strain and season il
have ready the boiled green tops of the
asparagus, and add them to the soup.
Dry APRcoTs.-Take before ripe, sccl6
III jar put into boiling water, pare and
stone them Put into syrup Of their
weight of sugar, in tho proportion OF half
pint OF water to two pounds Of sugar;
scald, and then boil until they are clear.
Stand for two days in the syrup, then pu,
into thin candy, and scald them in il.
Keep two days longer in the candy, heat
ing them each day, snd then lay them OF
glasses to dry.
COOP BAcoN.-Bacou should have
thin rnd, and the fat should be firm and
tipged red by the curing; the flesh sh
be Of n clear red, without intermixture of
yellow, and it should firmly adhere to the
bone. Tojudge the state Of ham, p!upe
knife into it to the bone; on drawing
il back, ii particles of meat adhere to il,
or if the smell is disagreeahle, the curing
has not been effectual, and the ham is
not good it should, in such state, be
Immediately cooked. To buying a ham
short. thick one, is to be preferred to one
long and thin.
| BAKED PEARs.-Take twelve LARGE
baking pears-pare and cut them into
halves, leaving on the stem about half sn
iuch long take out the core with the
point of knige, and place them c!oee
together in block tin saucepan. the in.
side Of which is quite bright, with the
cover to tit quite close,-put to them the
rind Of a lemon cut thin, with half its
juice, small stick ofcinnamon, and t~en.
ty grains of allspice; cover them will
spring water, and allow one pound Of
loaf sugar to piLt and half Of water;
cover them up close, and bake them for
six hours in very slow oven; they will
be quite tender, and Of . bright color
Prepared cochineal is generally used for
coloring the pears; but IL the above is
strictly attended to, it will be found to