Cincinnati daily press. [volume] (Cincinnati [Ohio]) 1860-1862, 1860-10-22
AGRICULTURAL.

RECIPE FOR PIcKLED APPLEs.-Take seven
pounds Of apples, four pounds of sugar, one
quart of vinegar, one ounce of cloves, and
one ounce of cinnamon. Tie in bag to-
gether, boil over a brisk fire till the apples
are done; take out the apples, put them in
jar, then boil the sirup fifteen minutes, and
pour it on the apples.
METHOD OF KEEPING HoRsEs' FEET AND
LEGS IN 0RDER.-If were asked to account
for my horses legs and feet being in better
order than those of my neighbor l should
attribute it to the four following circum-
stances: First, they are all shod with few
nails, so placed in the shoe as to permit the
foot to expand every time they move;
second, that they all live in boxes instead of
stalls, and can move whenever they please;
third, that they have two hours daily walk
ing exercise when they are not at work; and,
fourth, that have not head-stall or track
chain in my stall. These four circumstances
comprehend the whole mystery of keeping
horses legs fine, and their feet in sound
working condition up to good old age
Miles.
PREvEETIoY OF SHIPPERS IN HAMs.-In a
communication to the Cotton Planter, W.
Melville says:
There is, according to my experience,
nothing easier than to avoid the skinner
and often destroy so much bacon. 1t is
simply to keep your smoke-house dark,
and the moth that deposits the egg will
never enter it. For the past twenty-five
years | have attended to this, and never have
had my bacon troubled with any insect.
have now hanging in my smoke-house hams
one, two and three years old, and the oldest
are as free from insects as when first hung
up. l am not aware Of other causes for the
exemption of my bacon from insects, but
simply from the fact that my smoke-house is
always kept dark. Before adopting this plan
had tried many experiments, but always
either without success or with injury to the
flavor of my bacon. | smoke with green
hickory; this is important, as the flavor of
the bacon is often utterly destroyed by smok-
ing it with improper wood.
MODE OF PRESERVING SHNGLE RooFs.-E.
Emerson tells the Nev England Farmer that
twenty-three years ago he had quite lot of
refuse shingles on hand both sappy and
shaky, which were laid on a back kitchen
and wood-shed. Having Just examined
them, he thinks they will last seven years
longer. He says the building has not yet
leaked, to his knowledge, and dadds: 81 soaked
these shingles in a very thin whitewash
made with Brine instead of clear water.
There has been nothing done to them since,
although l have no doubt that to have white
Wtsueui Ut etTNtu u COdJ Ol lime
or fine salt once in two or three years on
them, would have been of great advantage
to them" Mr.. Z. thus describes his present
mode of shingling; ~ lay all my shingles in
whitewash. prefer brine for making it. |
line with red chalk. | then whitewash the
last course laid down 10 the line, and after
the building is shingled I whitewash the
whole of the roof"
THE PRESERVATION OF SWEET PoTAToEs.-
The October issue of the Valley Farmer has
the following;
The product of sweet potatoes per acre.
when properly planted and cultivated, is
equal to or greater than that of Irish pota-
toes, but the difficulty of preserving them
through the winter renders them of less
value for home consumption. There is no
difficulty in preserving sweet potatoes for
double the period that it is possible to keep
Irish potatoes. We have seen specimens, in
large quantities, of sweet potatoes on exhi-
bition together, the product of two seasons
growth, and those of the previous seasons
growth were as hard and as sound as those
grown the season they were exhibited and
the only apparent difference in the two par
GELS Was, that the old onesN were a shade
darker in color, they being of the yellow
and white variety. There is no secret in
keeping sweet potatoes sound at least for
one year. The only requisites are dry sit
uation, of uniform temperature, not below
$50 or 400; perhaps 450 or 500 would be near
right.
The least expensive method of keeping
potatoes for family use, is to pack them in
boxes containing eight or ten bushels each,
and filed with dry sand or dust. Our prac-
tice has been TO collect the dry dust from the
road at the dryest period Of the summer,
and reserve it till the time of harvesting the
flA al,d h.
soon as matured, or before killing frost oc-
ours; let the tubers dry perfectly, and then
pack them in boxes or barrels, and fill in the
interstices with the dry sand or road-dust
Fine sand may be dried for the purpose in q
large kettle, or in a log-heap. The boxes or
barrels should then be placed in dry situa-
tion in cellar, raised from the floor a foot
or more, and at as great distance from the
walls. II at any time the temperature is
found likely TO fall below the degree indi-
Gated, n small stove or furnace should be en-
ployed with moderate fire to warm and dry
the room. Some market-gardeners dig deep
pits or cellars, twenty-five OF thirty feet
deep, in dry soils, walled up and lined with
tan-bark, in which the potatoes are kept on
shelves space being kept in the center for
a small stove TO be used in extreme cold
weather.
The .fHnNIEG OF HEDGES. Ornamental
and etEsr hedges should now receive their
nall eUtting. The esst shape is very narrow
at the top, and wide at the base. The mar
rover hedge is at tn. top the easier n Is
kept thick at the bottom. When cut per-
pendicular il can never be kept close. for the
lower branches will die out, leaving wide
gaps, making the fence quite uusightly
From base TO apex the hedge should be oper
to light, air and rain, and this is bes
secured when the sides taDer from thu
ground 70 the top. A fiat top has Away
base Of dead or leafess wood, and tn
growth Of new wood is limited to the uppe
parts. Water-sprouts, or strong shoots shouli
be pinched or cut back whenever they ap
pear, u you would have a good hedge