Belmont chronicle. [volume] (St. Clairsville, Ohio) 1855-1973, 1869-11-25
This is both a pre-

! the palms and sOles. This is both pre-
ventive and curative.
The most easily digested articles o.
! food as vet known are sweet apples
I baked. cold raw cabbage sliced in vine
gar, and boiled rice; the most indigesti
| ible are suet, boiled cabbage and pork
the former require an hour, the latter
| five.
Every farm should have onesgood
orchard, the size varying according to the
size of the farm, and this orchard should
contain short assortment of all the
! leading fruits. The farmer who to-day
has on his place thrifty, middle-aged
orchard, should not wait until those
trees begin to fail before he sets out
another one, but should have one started
and growing.
Many farmers throw away all of theil
potato-stalks We have seen tons OF
this material piled up in the corner OF
tho fences, or thrown into some hole OF
out-of-the-way place. The stems and
leaves of the potato are very valuable
for manure, and they should never be
wasted, but drawn TO the barn-yard, OIL
placed in a cOmpost-heap. According to
the experiments of Mr.. Sprengel, there
are four pounds of valuable mineral sub
stances, beneficial to vegetation, in
every hundred pounds of dried potato
stems and leaves. BoQssegault found
twenty-three pounds of nitrogen in a
thousand pounds Of dry potato-stems.
As nitrogen is one of the most
valuable manuring agents, no farmer
can afford to waste even a small amount.
II Hearth and Home.
a sweet potato grower in Southern
Illinois declares that sweet potatoes will
keep in bulk. He has kept 700 bushels
in one pile. He says: The potatoes
should be dug before the vines are in
jured by frost, and sun them until dry
and warm enough to keep out frost, and
should have clay floor. Throw your
potatoes on the floor in pile and line
between them and the wall with fine
hay or flax straw. The deeper and
larger the pile the better. Cover the
nay or fax straw with clay; an inch or
two is sufficient in this climate, leave
an air hole in the top, or, if the pile is
large, two or three will be required to
let out the steam; keep them warm
enough to sprout little. In damp,
worm days open a window and door in
daytime. Cover soon after they are
put up in the cellar.
Our Receipt for Curing Meat.-To one
gallon of water, take II lbs. of salt, J tb.
of sugar, 4oz. saltpetre, OF. potash. In
this ratio the pickle to be increased to
any quantity desired. Let these be
boiled together, until all the dirt from
the sugar rises to the top and is skinned
of. Then throw it in tub to cool, and
when cold, pour it over your beef or
pork, to remain the usual time, say four
or five weeks. The meat must be well
covered with pickle, and should not be
put down for at least two days after kill
ing, during which time it should be
slightly sprinkled with powdered salt
petre, which removes all the surface
blood, &C., leaving the meat fresh and
clean. Some omit boiling the pickle,
and find it to answer well; though the
operation Of boiling purifies the pickle
by throwing off the dirt always to be
found in salt and sugar.
If this receipt is properly tried it will
never be abandoned. There is none
that surpasses it, if sosgood.-[German-
town Telegraph.