Daily Ohio statesman. [volume] (Columbus, Ohio) 1855-1870, 1866-12-01
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KsEPING WINTER ApPLEs.- Apples toibe
kept in barrels, should be laid in by theta
hand, and not poured from the basket to -
be bruised Upon the barrel or against each
other.T TheyfshOuld be dry aud clean wlIenis
put up, and after standing a few weeks
viii have gone through the first sweatingo'
process, andube ready for final packing.q
This should be done with the same care
fulness as sthe first looking closely for theq
development of any rot or. simperfectiOn n
that escaped notice in the first instance. lG
has been demonstrated tifat apples keep
best rin barrels that have been before used
for salt. SO that if old salt barrels cannot
be readily obtained, common flour bafrelg0
can be madest0sansMer- the same, purpOst,
by being first drenched with salt water. In
allsesseastse bAffelst 0F boxes nlle1s belyeEE
dry when the fruit sput-up, and if old salt
barrels are used, they should fbe first well
washed,s to take ont the excess OF salt.
Whe the apples are repacked, the inside of
the barrels should be lined with heaVyo
packing paper, or athini coating Of clean
dry straw, to keep the fruit, from beingg
bruised by pressure, as well as to absorb
any littlD DmoistureMrising from it.d Then
the barrels should be placed ina dry, aHEo
cellar, SECURE from the frost, and covered
close ni 9ib O1U 7sr.f Do .rIi 'I-941IJ9GA
This process will involve some labor, buta
it is labor that will pay; and no farmer who
expects apples to keep as they should can
hope to get along with less trouble thant
this. In some cases. even more pains than
this will pay we'll For very choice fruit
that is desired to be kept long and well, Weh
would take each 1apple by itself, and wrapil
1t in apiece of soft paper, as oranges. or
lemons are put up, and put them in boxes
or kegs of not more than al bushel each,D
and then they will OPEN In a dry time,n
when SUCH, things will be priced, fit fora
king-that Is, farmer king aud his queen
and princes Of the royal household, who,l
according to the Scripture, shall be 1irsEl
partakers of the fruits.
There is another way of keeping apples
inWintef, that we have seet .practiced, and
on some accounts think it better thau to,
keep in barrels or boxes. The plan is, to
build in the ffiiit cellar a tier Of shelves,
say two feet wide, with side strips siNt
inches high, on the edges; the shelvesi
about twenty inches apart and of such
length as will contain what fruit sto be
put ghThe shelves may be set againsTi
the wall of the cellar or out in open spaee,i
rs is most convenient; if set out. it is easy
TO go all about them, and being more ac-
cesslble to light the fruit can be hetter iif-i
spected from time to time. A suit of
shelves of this kind, made of twelve or
fourteen feet boards, will hold from hltyAO
seventy-fve bushels of apples. .sr
The chief advantages of this plan are,
that the fruit can be stored away at once
where it is to remain u partitions easily
set in, the fruit OF each tree can be kept by
itself; then as the winter ripening or de-
caying goes on, person can begin at one
end OF the shelf pick over and lay back the
fruit, taking out any that is going to de-
cay, selecting the most forward for imme-
diate use, and, in short, of Knowing Just
the condition of the whole lot at Once. Hhei
shelves are easily constructed by any iarm-7
er, by taking pieces of plank or scantllng
for uprights at the ends and middle of the
shelves, bore large augur holes Tor the
cross-bars, put in sticks to rest the bed
boards upon, then lay in the bed boards,
nail on the side strips, and drive the up
rights so as to hold them close; fasten the
upper end of the uprights to the joist over
head, and let the bottoms stand firm on the
ground, and the shelves are ready for the
apples. ego N |'' 'I41
For long keeping, fruit should not be-
much exposed to the light, as it hastens,
ripening, and consequently hastens decay.
When apples have gone to their final pack
ing, they should not be exposed to currentsC
of fresh air, as this carries off the aroma,
and apples kept in the atmosphere of their
own aroma are far more delicious and posD
litive in taste, than those which have had
their spirit all faded out of them by too
much ventilation. This is why apples kept
Ill clOSe Darfels, OF wrapped III papers, BaV0
more juice and spirit than those kept openi
therefore, for late keeping, we prefer bar.
rels to shelves, while for early and mid win
ter use, the shelves may be preferable.-
Ohio Farmer. .r rr... ..,-rt-.c
CARE OF YOUNG SHEEP.-November is a
trying month for tegs Its storms and rapid
alternations of temperature do not favofI
ably affect the strongestof them,i il exposed
to their effects, and they fall with destruc-,
tive severity on these which lack strength
and conditions especiallyif dropped late in
the season. The annual destruction of tegs
by a wasting winter decline is enormous,
A large portion of this is due to exposure
and wantof proper feed in the fall. They
should be housed from cold or prolonged
storms and in damp, chilly nights. 7r
The great secret of rearing tegs is to keep
them growing from the time they are weanL
ed until they are slreared. Pampering-o
high grain feed in the fall and winter-is
apt to lead to destructive effects. But AFTER
the grass has been withered and deprived
of its nutritiousnessi frost, asmall allows
ance of grain, pumpkins, &C., is highly
beneficial to them One of the best feeds
ih the world for tegs is wheat bran.ABan1
ddZ. $50 7ol J79iJI~ l1GGI u0f-tG 6dT