Gallipolis journal. [volume] (Gallipolis, Ohio) 1837-1919, 1868-08-13
farmers department.
Planting Trees.


A great revolution has occurred
in selecting fruit trees for planting
Bushy plants are now sought for. Inc
shade which the side branches make
is considered beneficial to the tree
As to the beneficial effects of con
tinual digging about trees, which We
oppose. all cultivators are not unan
imous; but most of them now aban
don it after some years, the differ
ence of opinion being how many
years after planting shall this style
of cultivating continue. With very
low branched trees there is this al
vantage, that the plow or the spade
cannot approach very near the trunk
Rich soil is however, essential to
good growth and good crops. This
is the essence of good cultivation.
In preparing for planting trees, the
soil should be stirred at least two feet
in depth. Of course the trees should
be planted in holes only SO deep
as they stood in the ground before,
rather higher If any thing as the
soil will settle. Good. common soil
may be filed in the holes if the nat
ural soil is very bad; any thing if ap.
piled as manure may be stirred in
the surface soil alter the trees are
planted. Some object to maxim 9
deep holes for planting trees, as il
the soil is stiff, they become wells
collecting water from surrounding
soil, and retting the roots. 1t is
best to underdrain such soils before
planting. II this cannot be done,
it is best to plant such ground in the
spring. The water objection is fa-
tai one for fall planting in such
greund.-Gardner's Monthly.
"SIDE D1sHEs.-A great many no.
table housekeepers, who pride them
selves-snd with justice-on their
good cooking, are lamentably def
cient in the matter of side dishes,
make ups, or, as the children call
them, shodge podges,' but which are
the spice and variety of eating life,
besides setting off a table to great
advantage, at a trifing cost. They
will have ham and eggs in the sea-
son of them twenty one times week,
the ham cooked in just such crisp,
brown slices, and the eggs the exact
cslor and consistency they should be,
and the folks get tired ofthe sight
of them.
"Now a very nice omelet can be
made in this way: Six eggs well
beaten, cold ham or raw, chopped
fine, and stirred in, the whole well
seasoned with salt. pepper, sugar and
mustard, making very savery dish.
Fry brown IN a buttered pan and
turn over in half a minute. An
other way to cook ham is to cut the
slices very thin, broil nicely, and put
a bit of butter on. Then heat up
pint Of rich sweet cream, with mus
tard, sugar, pepper, and other condi-
ments; butter some slices of toasted
bread and lay around the side of the
dish, and turn the hot cream over,
having frst thickened it with tea
spoonful of flour paste.
"This makes very nice dish, and
20 on through an endless variety of
breakfast relishes. A good way to |
use up crusts of dry bread, the heels |
If loaves and remnants, is to steam
hem in cream or milk, and turn
tut of melted butter over them. 1t
makes rich palatable dish, if care
s taken not to have them too moist.
Another good way is to cut them iu
mall, even squares, and crisp them
n the oven to nice brown. They
make a good substitute for crackers
n soup or milk.
"Cabbages may be cooked in al
most endless variety of ways. Ev-
rybody knows how to boil it with
'ork and beef, but it does not agree
nth everybody's digestion in that
orm. A more delicate process is to
ut it fine, not chopping, but shaving
and put it in tin basin, with Just !
nough water TO wet it through and |
,eep it from burning. When it is |
vell heated. and greened all through,
mt in lump of butter as big as
len's egg for one cabbage, and stir
veil through, taking it Immediately
rom the fire. 1t can easily be pre-
jared in fifteen minutes, and is ex-
ellent.
ga cold salad of cabbage is thus
Slice very fine and lay in
dish. Beat up two eggs in a cup
Il vinegar; add one teaspoonful of
MUSTARD; two teaspoonsful of sugar.
ne OF salt, and a largo lump of but
er. Boil and turn over the cabbage.
FOR supper dish this is very nice
aten cold. Another is of nv own
nventien, but hundreds have proved
be receipt: Shave cabbages very
ne and put it in a dish; slice onions
-the large silver onion is the best
nd place them in layers; boil some
ggs from seven to ten minutes, peel
hem and slice in with the cabbages
nd onions. Then boil a quart of
lnegar, well spiced, and turn on
oiling hot and let it stand till cold,
hen repeat. This can be made at
ny tfme for dinner or supper, and
most delicious pickle"