Spirit of Jefferson. [volume] (Charles Town, Va. [W. Va.]) 1844-1948, 1865-12-05
RATES OF ADVERTISING.
Farmers Column.

soap DILUTED IN fifteen gallons of water: and
if in April there are caterpillSrs, give. them
another desc: then put round the roots of tho
apple and pear trees, two or three shoyels full
of charcoal dust or anthracite' ashes; to the
peach, plum, and nectarine trees, have tried
various experiments, yet haye hitherto been
most pleased with tobacco stems, which arc
purchased at two cents per bushel. Half a
peck of stems round each tree is sufficient
The roots are first laid bare; the tobacco is
then placed over them and covered with soil,
10 this, three or four shoTHls full Of anthra-
cite ashes may be added With advantage. Tie
past spriug have tried on all, save peach and
neotarine trees-which were 50. diseased by
worms that ordered them to be cut up-an
application of warm (not hot) coSl tar from
the gas house. ,.Wc first rempTed the earth
from the roots, picked out the worms, and
then with pai3ter's brush covered the trunk
of the tree eight inches up from the ROOTS
After this the soil, was Immediately replaced
around the tree. The effect was astonishing.
In May We applied half pint of guano as a
top dressing to each tree, and thriftier trees,
fuller OF fruit and with : deeper, richer green
foliage cannot be seen. 1 mean to treat all
my peaches in this way, Is the cbeapegt and
best manner of protecting them. :, =. r... ." :.
Two peach trees 1 gave up last fill as past
all hope of saving. On these tried an ex-
pertinent of putting to each fifteen gallons of
urine, neutralized With a pep&. of plaster of
Paris The trees arc nov Liking, and the.
leaves are green, but whether they will thrive
will remain to be seen: 1 think, however.
the dose will effect cure, and if so it is worth
knowing.
RECEIPT FOR CURING MEAT.-To gal
ion of water, take lbs of salt, ] lb of su-
gar, OF of saltpetre, OF of potash In
this ratio the pickle to be increased to any
quantity desired. Let these boil together
until all the dirt from the sugar rises to tho
top and IS skinned of. then throw into n
tub to cool, and when cold, pour it over your
beet or pork, to remain the usual tile, say
four or five weeks. %. The meat must be we'll
covered with the pickle, and. should not bo
put down for two days after killing. during
which time it should be spripkled with pow
dered saltpetrc. which remotes all the surface
blood, &c, leaving the meat fresh aud clear
Some omit boiling. the pickle aud find it
to answer we'll though the operation of boil
ing Purltles the pickle by throwing off the
dirt always to be found in salt and sugar
If this recipe is properly tried, it will new
or be abandoned. There is mono that sur
passes it, if SO good.
To MAKE CIDER VINEGAR.-Almost ev-
cry family in the country have the .inatctials
for manufacturing pure cider Iinegar. Il they.
VIII only use them. Common dried appIks
is all you need to make the best cider wiz
egar. Soak your apples a few hours--wasE-.
ing and rubbing them occasionally, then take
them out of the water, and thoroughly stroir,
the latter through light woven cloth-put
1t into jug, and half, a pint of molasses to
gallon of liquor, and a pihcc of common
brown paper, and set in the sun Or by the FIRE.
and IN few days your vinegar will be fit for
use. Have two jugs and use out of one while
the other is working. No family need be,
destttute of good vinegar who will follow The
above dirSsalElas,
SUPERIOR NOPE OF CURING UAMs-
Agreeably to your request herewith send
you the process of curing the hams I sent
you in March, which recently called forth
the admiration of the American Agricultural
Association, and the Farmers Club at New
York
!, made pickle Of two quarts of salt, to
which 1 added one ounce OF summer sayOry.
one ditto sweet majOram, one ditto alIspice,
half ditto saltpctre, and one pound brown su
gar; boiled the whole together, and applied
the mixture boiling hot, to one hundred
pounds of hams, and Kept them in the pickle
three or four weeks.
wy PIoSe9S VI smoking was not the mO6t
expensive, but may not be less available on,
that account. I smoked the hams in a seed
cask, with one head in. with u small hole for
the smoke to pass out; hung my hams to the
head, and used about peck of ma
SALT EcK :Hoas.-Hogs during the pro.
cess of tattaning, should be supplied WITH
salt as often as once week. 1t is no Less
advantageous to them than to the OK, the
nF nn
Is preventative of many diseases OF which,
fron'their continual confinement. and the ecI
tects OF hearty food, they are inevitably ex
posed. Stock hogs are also greatly benefited
by liberal provision of salt, and viii general
~ partake of it oncs or twice week, as ea-
gerry, and to all appearance Iith as much
zest, as they do of corn c1 meal Charcoal is
also highly salutary in Us influence upon tho
health of swine
Cure ron BDEus.-The Gazette Medi-
cal2," Of France, says that by au accident.
charcoal has been discovered to be cure for
burns By laying z piece of coal chareoeIf
upon burn the pain subsidies immediatcF7
BY leaving tho charcoal on one hour. the
wound IS hesIsd, as has been demonstrated on
several oceaGions. The remedy is cheap and
simple, AID certainly deserves trial.
1g7 q farmer should never depend o, his
aee.ighhor for what he can by care and good
management, produce on his own farm should
never beg fruit while he can plant trees, or
borrow tools when he can make or buy. A
high authority has said, the borrower is
servant to the lender.
p9TheTe lately died in Nen Orleans ar
old officer who was a schoolmate of jerome
Bonapartte and Eugene Beauharnais. an aid
| to Napoleon the First, and Major and PAY
master in the United States. His name was
John B. Cooper. He was born in Hampton :.
Virginia, and must have been at the time cf
] his death at.least ninety rears nfana NVksa