Delaware gazette. [volume] (Delaware, Ohio) 1855-1886, 1866-09-07
The following farm notes for septem-

E5,t dearest month Of all to penfdTe minds
The following farm notes for septem-
Der will be interesting to- our country
readers:
Sow RYE without delay. It is not a
favorite grain In wheat growing. districts,
from the diffsultf OF preventing Its grow
ing as a weed In that crop, and because
of the facility Of making a crop of wheat
on the poorer class of soils by the use Of
the fertilizers Of the MARKET Whenever
soWn let it be soWn early, and with
dressing equal in value to a hundred
pounds of Peruvian guano to the. ACRE.
Three pecks Of seed Is suhelents It graIH-
be the object. When sown chiefly as a
forage crop, two bushels Of seed IS not too
much lit must be, sQWn thIekly, and
manured heavily, to be most profitable
for this purpose, and the earlier sOwn the
better,
TIMOTHY should be sown Immediately
after the wheat sowing, upon the same
ground otherwise as early this month as
practicable. IF sOWn for full crop the
next season, 1t must be sOwn with grains
but be manured as you would wheat and
sOWn thick, not less than peck OF best
seed to the aer6.t AAe a. . 70
BEETs.-Take up early crops by the
Gi0Sb u TIC U4Oulus A1G IeA C4AA IA 5eDA
ing the m In a dEys airy place, the eEter-
nal m DISTURB being we'll dried of before
storing.
CABBAGE.-SoW seeds this month of
hardy early sorts, to stand over winter,
and produce early crops The early
York is well known, and other hardy
kinds may be tried which the seedsmeu
offer The plants are 70 be set out on
ridges about the 1st of November. Sow
seed enough to insure an abundant sup
ply. sd5 Us 5mend 14a iala5
CAUL1FLowER.LSeeds of this fine veg
etable, for early spring and summer use,
should be soWn the latter part OF the
month. There is but little more skill
required than in growing the cabbage,
and it should be more common in our
country gardens than 1T isl cdH 1aall
RADIsH.-Sow now hardy varieties for
winter use, such as black Spanish and
winter Chinese rose.
SPINACH.-Sow of this for Spring
green's about the middle of the month
The priekly kind is the best. 1z 81a s5HiI
CELERY.-As the crop advances cons
tinue to earth up every ten days or So IN
bud.
CREAM PEEs.-Four eggs beaten IN
half-pint cold milk, with six large table
spOonsful of -four, tea-cup Of sugar. llt-l
tie salt. Heat one quart of milk nearly
to boiling, then STIR the eggs, SJe., info thel
milk, and stir rapidly until It thIekens,-I
Add one teaspoOnful of lemon. Make
the pastry as for custard pies. When
done, pour the cream on the pies and set
away until cool,
To PRESERVE PLUMs WHoLE-Hav-
ing chosen some fine magnum-bonum
plums, put them-in water ever a slow
fire till they begin to peel, keeping them
under the water :; then take the skins off
carefully, and put them into a jar with
sufficient thin syrup to cover them com
pletely, otherwise the color will not be
good. Boil the syrup the neXt-day, then
put the plums in, and give them also a
gentle boil alloWthem to stand till cold, |
and then repeat the process, turning them
IN the syrup till nearly cold 8 Take the /
plums out, strain the syrup, add more su-
gar, and skim it thoroughly; put the 1
plums IN again, aud boil them until they [
become quite clear, then put them'in Jars, +
and tie them down with paper.
CoTTON AS "a PREsERy NATIVE OF I
FRUIT.-It is not generally known that I
common raw cotton is one of the hest and Y
most simple means of, preserving fruit for I
a long while. The method employed for
grapes Is as follows The buRehes arel
gently laid between layer of cotton Ia a /
glass or earthernWare lar. The Jar Is then 7
corked down and the corks dipped liuj
melted resin. alf course itis much easi--
er to preserve apples and pears, which s
need only be laid betwesnh two layers oft
cotton on the pantry shelf or store-room.
For CLEANSING BRusHEs & &CoMBs.-L
Put one teaspoonful liquid ammonia intoI
two quarts warm water put In one brush
at time, rub It about quickly, dip it all
over, rinse IN clear tepid water, and vine
dry. Put In your combs several at once
&as they are not varnlshed), and rinse and /
dry them fine tooth combs thus cleansed
and just before using sseNt a piece of white
flannel the length OF comb, aud stick it
through the whole length, about half way
up. Remove this when your hair IS
eombed-Wlu keep them So FIFoEEE Il
ONIoNs-PeeI some white onions. and
pour boiling miik-aud water soveE them
when cold, put them In jar, and make 2 I
pickle of strong vinegar, a little mace,
ginger, white mustard seed, and horse
radIsh; boil 1t and pOUT0ver them. - IN 8 Z
If you want them 20 be white, 90 notF
put In black peper or cloves, ~-s -,.,E
To MAKE PURE Apple. VINE
Take good new cideB fresh from the
press, dissolve iH it sixty pounds of com=t
mon brown sugar to- each fifteen gallons L
of cider, and let it settle. Then put this T
fifteen gallons into a clean barFeE and
fill the barrel up with clear cider, to with
IN two gallons of being full leave the 7
bung out for fOrty-eight hoaEsts athengput5.
the bung in, with a small vent. Let The
barrel stand YeaE-the wine is then 1T
for use. 1t needs no raekIng. The long
er it stands the better 1T is SO much
better to drink wine without poisonous I
drugs, that costs but twenty-five cents q [
gallon, than the vile poisons which cost
from So to 50 a gallon, that we think thet
change would be an improvement.
APPLE BREAD.-A very light, pleasant
bread is made in France BY q mixture Of
apples and -four, In the proportion of one
of the former to two Of the latter The
usual quantity of yeast IS empfoysd as M
making common bread, and Is beaten
with -four and warm pulp Of the apples b
after they have boiled, and the dough Is Y
then considered as set it is then PVT in
to u proper yesseIs and allowed To, rise for 4
eight or twelve hours, and then baked ind
long loaves. Very little WRter svEeeai
site none Of the apples are quite fresh.-t
To PREPARE GREEN VEGETABLES FOR
INDIAN PICKLE.r74Puts them iRt aveEy5
strong salt and water for eight or nine 4
days, or till they are yellow. Stir themb
we'll two or three times a day, and put
them into pan with large 9uaptity of
vine leaves both under and over them