The weekly standard., 1869-09-15

away from cities and populous places, it is
impossible to keep up the fertility of the
land to make it pay, unless the produce is
chiefly consumed by the live stock, and con-
verted into meat, milk, wool or animals.
1or use by other people, as payment to the
farmer for his time and capital and trans
muted into manure as reward to the land,
without which return no farm can be kept
In condition good enough to pay for cult
yatlon. This is the first secret of successful
farming away from places where it answers
to send to market hay, straw, garden stuff
ETC., but there are Others which unfold them
selves in the course of raising and feeding.
The next in Importance is to manage so that
no time may be lost in the growth of the
young, and to house and feed in such
manner as to carry on the improvement
wrought in summer, through the autumn,
winter and spring; after which the grand
secret is to breedand raise such animals only
as command the highest market price,
which is as easily done as to continue
breeding an unthrifty and Improbable race.
If farmer has a useful common grade
stock, healthy and good breeders, mixers,
ETC., but the progeny never selling for more
than barely sufficient to enable him to pay
his way, just reckon the difference it would
make to him II he went to good breeder,
say OF Short-Horns, for instance, and bought
a bull, minding when purchasing to see the
dam OF the animal he selects, for if he wants
milk as well as meat, he must see that she
gives some; then when his bulls stock
comes into herd, taking the place of the old
ones, he will reap an advantage every way.
1t will he the same with sheep; laying out
something for ram or rams from first rate
flock, will add to his wool and mutton, as
also cause his future young ones to come
into maturity earlier, and what will be of
| great consequence to the farmers of this
country for years to come. These better
bred animals can be brought out fat at that
! season of the year when all common stock is
| low in flesh, and all varieties of meat sell for
| 20 to 30 per cent, more than at other times.
Live stock and plenty of it is the great pre-
ventatlye to farm running out, and to the
owner becoming poor; it will brighten the
faculties OF a bad farmer, and draw out the
latent powers of mind which have been rust
ing for years, for with a heavy stock of all
Kinds OF cattle and sheep, he has to forecast
for each day, week, month, and year; aye,
and Tor more than year.-C0r. Country
Gentleman.
KEEPING GRAPEs.-A correspondent of
the RurGt asks about keeping grapes 1t is
the easiest matter in the world, providing
the grapes are of kind to keep, such as
Diana, Isabella and Others, but chief of all,
the Clinton. This will keep till in the
spring, and then be better than at any other
time. Simply gather when ripe and put for
few weeks where the air, under shelter
without artificial heat, has access to them
say in chamber or any out-room with the
windows open. The object is to dry the
stems. Then there will be no evaporation,
and consequently no mold, or but little at
the worst, as the grape itself looses but little
moisture, its thick skin holding it. Then
put In dry wooden boxes, covering the
boxes. Lay dry leaves or cotton on the bot.
tom and then cover with the same for sec.
ond tier of grapes. Two are enough, or at
most three. This way is varied somewhat.
By 1t we keep our Cintons nice and winey
till May. March and April find them prime.
Put boxes in cellar where the temperature
is uniform and cool, with the medium be-
tween the dry and damp, sue ueh as will keep
fruit generally. FIG.
ANCIENT HUMAN SKELEToNs--A discov-
cry is said to have been made in the Depart
ment de la Dordogne, France of human
skeletons coeval with the mammoths and |
undeniably pertaining to the earliest quar-
ternary period. NJ Lartet, the distinguish. |
ed palaontolcgist, who is employed by the |
government to investigate the matter, re- |
ports that the bones of five skeletons have |
been discovered, and that they belong to
some gigantic race whose limbs, both in |
size and form, must have resembled those of |
the gorilla. But the simian Tor monkey,) |
origin of man must not be inferred from |
these analogies, as the skulls, of which only |
three are perfect, afford testimony fatal to |
this theory, having evidently contained very |
voluminous brains The skulls are now in |
the hands of committee of savans, who |
are preparing an exhaustive genealogical |
report.
To PRESERVE PEAcHEs-Pare, halve and |
weigh the peaches; put them into preserv-
ing kettle full of boiling water, and to every |
six pounds of fruit put teaspoonful ofsoda; |
boil one minute, take them off and throw |
them into cold water, removing any dark |
scum that may adhere to them Make the |
syrup of half pound of sugar and gill of |
water to every pound OF fruit; boil and |
clarity it, and when well skinned put in |
the fruit and, when half done take the |
peaches from the syrup, and lay on dishes so
that each piece shall be sparate, and let
them get entirely cold; then return to the
boiling syrup and cook until done boil the |
syrup until it is rich. 1t is best to warm the |
jars and put in the preserves hot If the
jars are of glass, they will break unless heat
ed quite hot before filling them. |
PIcKLED PEAcHEs.-Put ripe, but not
soft, peaches in scalding hot water for one
minute. Wipe them Immediately with a
new cloth in order to remove the down of |
the peach skin. Take good, but not the
sharpest vinegar, spice it with cinnamon
and mace, and to each gallon put three
pounds of brown sugar. Add the beaten
whites of two or three eggs, scald and skim
till clear, taking the kettle from the fire
each time it is skinned. When partly |
cooled, turn it over the peaches, just cover
ing them. A gallon of vinegar with three
pounds of sugar is sufficient for about
peck of peaches.
PEACH MANGoEs.-Take fresh, unbruised
clingstones, and throw them into salt and
water for twenty-four hours Remove the
stones with frnit-knite, and put the peach
es into cold vinegar and water, equal parts
of each. Make stuffing of horseradish,
white mustard seed, mace, cloves, alspice,
pepper, nutmeg, and very little minced on
ion, with brown sugar enough to make the
stuffing rich. Fill the cavities, plug the
holes, tie thread around the peaches, and
drop them into cold vinegar. Some persons
use freestone peaches, and put little ter
meric in the stuffing .st.Ls
SPICED PEAcHEs.-Take nine pounds of
clingstone peaches, ripe but not soft; pare
and halve them, or leave them whole. Make
a syrup of four pounds of brown sugar and
a pint of good vinegar, some mace and Gin
namon, and skim it well. Let it cook
quarter of an hour, and then throw in the
peaches few at the time, so as to keep them
as whole as possible, and when clear take
them out and lay on dishes, and put in Ii
more. When all are done pour the syrup +
over the peaches. n
SWEET PICKLE PEACHES. Pare and halve
the peaches. To two pounds of fruit, take
one quart of vinegar and one pound of SUI
gar; put the sugar and vinegar on the fire,
skim, and when they have smmered fifteen
minutes put in the peaches, and let them re-
main until they are slightly cooked, but not
soft. Boil cinnamon and mace in the syrup.
Gloves are nice but discolor the fruit. =, /
PEACHES FOR FAMILY UsE.-Ripe peaches
pared, stoned, and quartered. To twelve
pounds of the cut peaches, six pounds of
best brown sugar, stew the sugar among the
peaches, and let them stand twelve hours;
then add the kernels of the stones, and put
the whole in preserving kettle and boil
slowly for about two hours, skimming we'll
Whom no1d mt ny ~, iorc EI.. |