The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1868-06-05
Grapes Per Acre..

nave OH several occasions my an
severed this question. and will now dc
so again, Trusting that interested par
ties will cut this article ou:. and past,
it into their scrap-book for future re
ference. We iind it on record tina
Mr.. Johe Of Clay. Washington county
Iowa. raised on half an acre. contain
ing SOC vines, five years old. S.GG.
pounds. Grapes. when grown tol
wine purposes, yield at the rate of q
gallon to fourteen pounds. At til,
rate at yicl we have given. an acre
will produce Il $50 pounds 1t is
held that vines under proper cnltiva-
tion will yield. When ten Years old,
10000 pounds per year.
We have had occasion 20 a,ude "a
IN vineyard OF Mrs. Mum, near
kochester. New YORK. which has been
very snccessnl. The vineyard occn-
nies two acres and half. and nun
hers five hundred and fifty vines.
They are planted fourteen feet apart
each way. In 1862 this vineyard pro.
hnced seven tons Of grapes: in 1868,
eleven tons; and in 1864. fifteen tons
The reader can easily figure wlat the
crop would be worth at the wholesale
net price of ten cents.
There is no chance for CLINT of this
1rnlt in any market OF the country
We have never known season when
tue grape would not sell at a price
shat would bring the footings of the
weld per acre at ten times that of the
heaviest acre of wheat ever grown
Estimating the yield of an acre OF
grapes at seven tons. or 1000 pounds.
Ten cents per pound would make ST..
400. certainly large return.
We note that certain portions of
land lying in and around Washington.
hitherto held as almost worthless. is to
he put into grapes to greater or less
extent. From what we know Of the
soil. it will not answer the purpose. Il,
IS decidedly TOO poor.
in answer to the question, scan
grapes be kept through the winter in
70 the spring. orr observation. and
personal experiments made would in.
induce us to reply no. Very thick
skinned fruit may be carried over.
but the finer varieties rarely hold
sound until March. The reknowned
fruit houses" that are talked of in
journals, have never car.
lied a peach into the month oil Nav.
md we have yet to learn of any Pc
;uniary advantages resulting from
heir introduction. On the contrary.
me OF tie most expensive of these
fractures, built upon so called sci
ntific principles, in the city of Buf. \
alo, proved complete failure. and I
vas abandoned. -Ex. U
Com BREAD AND PrDDIsG-The Of
alne money will bny two or three ,e
mes as much nourshment in corn It
zeal, as it will in wheat flour, and il d'
a matter of economy to use as much :
the former az can be made palata- a
lie. Ofthe hundreds of corn bread h
scipes we have published, none we -
e have tried have given as continued 10
abstraction as the following: One de
mart Of sweet milk, one teaspoonfu Oh
cooking soda, one teacuptul of mo.
'sses, two teaspoonfuls of salt, four an
acupsful Of fine cornmeal, and three |'n
tour teacupsfull of wheat -four ",
liz all we'll together, and bake slow. ~ !,
tor an hour or more. 1t keeps 10
DIST for several days, and is relished tel
most persons. The above prepa. gu
ton, cooked in steamer, makes on
'od pudding, to be eaten with cream .sl
milk and sugar, or butter alone. ~
Com MEAL PUDDING WITHOUT Eccs pu
Take seven heaping tablespoons.
ls Of meal, q saltspoonful OF salt. eq,
% tablespoonsfuls Of butter, one tea. re-,
pful of molasses, a tablespoonful of am
niger. and mix with quart Of boil. to
9 milk. When thoroughly mixed,
ur into a buttered pan, and lust as
n set in the oven stir ip q cup of "p'
ID water, which will have the same al,
ect as eggs. Bake one hour. un'
INDIAN Corn BREAD.-One pint Of
dian meal half a pint Of wheat flour
o eggs we'll beaten, a pinch Of salt, =
0 pint Of milk. one half teaspoonful S
,Alo A.oeolvol -. -