The Evansville journal., 1870-11-23
AGRICULTURAL ITEMS.
The following seasonable receipts
are from correspondents Of the Gin
cinnati Gazette:
TO CURE BEEF,

Inc following Se290naDle Tece ibis
are from correspondents Of the Gin
cinnati Gazette:
TO CURE BEEF.
NEAR LEBANON, o., November g.
Tell subscriber, of Moscow, o., to cut
up his beef, and weigh it and bulk it
up, spriRkling little salt over it. and
let it lay ten or twelve hours, then
pack it down in the barrel.
To 100 pounds of beef take 1 quart
of salt, 81 pints of molasses, and 1 ta-
blespoonful of saltpeter. Put all this
So sufficient water to cover the beef;
yDoil the pickle, and skim off all the
sscua, and when cold pour it over the
beef, anu weigh it down. Keep the
beef covered with pickle.
TO SUGAR CURE HAMS.
To 100 pounds of hams take z
pUunds Of salt, pounds of sugar,
and two ounces Of saltpeter. Mix
them we'll. (This is enough for two
hbings.) Rub we'll. Bulk up for
t u - or two weeks. then overhaul
oeI us1b >oain, and bulk for same
time: then han. and smoke.
no prcKrruA1rs No SHOULDERS.
One ounce Of salt to = pound Ok 05
meat, ounce of saltpeter n
pounds Of meat. Let the meat Iem~
In the pickle six weeks.
TO SEASON SAUSAGE.
To 40 pounds of meat, l pound of
salt, pound of pepper, and 2 ounces
Bage. It's much easier to season be-
fore grinding. This is rather more
silt than like.
TO MAKE BOLOGNA SAUSAGE.
FAIRFIELD, IND, Nov. Take
good beef meat, chop as other sau-
sage, season with pepper and salt,
strong with pepper. Stuff in skins;
muslin sacks will do for present use,
but il will not keep SO well. Now
comes the secret Of making Bologna
sausage. It must be cured in hot
smoke for four or five hours. You
can make a cheap smoke house 6y
setting large queensWare cylinder,
With no heads to it, over the chimney
of a small furnace. Hang in your
meat and keep up smoke. Exam
ine frequently. Let it cook but not
scorch.
Making Bologna sausage, if well
yaa,. e, Is the incest way in the
~orla' to put up beefto keep. You can
work n all the scraps, even the
~eck buSs the better the meat the
Letter the sausage, and it can be
made at any season OF the year.
TIE PROFIT oS PORK MAKING
There is. perhaps. no part of the
earroin0 eeoIomy In which farmers so
much ysry as in the manner aud ex-
nense of making pork. saw last
Winter at one pork-buying depot, a
farmer. whose hogs, although well fat
tened. fell short OF two hundred and
fifty pounds per head, at two years
old; while the Spring pigs OF another
farmer, only nine months DID,, aver
aged over TWO hundred and nfiy
pounds each; and the two year dds
had been fed in the two years twice
as much raw corn in the ear as
the Spring pigs had ever eaten IN
old corn meal, which was always
boiled with potatoes, pumpkins.
etc. But the two-year olds were
of a poor dwarfsh breed, born
from an i'll kept, lank SOW; while the
9igs were Chester Whites, crossed
jth Berkshire. They were born
-. re, from Well-fed SOW; had large
-! 'ns of buttermilk and good pas
t, 80 through the summer, and plenty
70 =, led old corn meal and pump
'om early In September to
(S1b.;s.I - J. The experiments of j. B
las of Rothhamsted farm. prove
sebat t,voat1 per cent. of the cooked
SaSs S S"Iy f"9 ~ 'gs, deductiug the water,
-o,S s-J go - p, in their increase. Sheep
,A,Iota 80 s.OIoH ~ elve per cent; oxen
o;naa orIv eiyh per cent. But his
seIneu @ on.5 psSt. her deteriorated,
g,Es hrapd =. r of the big-boned,
1--WE IMsrLn;n - Dior, ,Sorc5~a variety, and his
bresd;ne sows wcre never stinted in
their ratiOns. rDrrs
YOUNG FRUTT AHE ES'
W. astearo fall plauti1 g much pre-
ferable to spring pIsntl ng' because
cuItivators have usually more leisure
to nIant trees properly, ana there is
not 50 much danger from me tree
starting before trausplanting from the
nurserV. as in the hurry OF the spring
season.. But we find still anoSheI
advantage in the selection OF fruit
trees which all will do well to note
Yo1ta0 trees are much Jette1- than oto
ones We would never pladt out .
standard pear tree over 2 years GA
NOR dwarf tree over years oidalso
Uf any one will observe the usual
method of digging 3 3year.old tree;
from the nursery. they Will ma t9'
roots greatly mullated. and IuiIy 8e
are lost when the tree is at last du!
from the ground. TO cjunteroalanc'
this loss, the top of the tree must D.
ont hack in the same proportion; ant
when this is done there is little If an!
better stock left than is found Ia
good 2 .year-old tree.
Where q person hiss the ground il
abundance, and can afford to wait pa
AientIy, we would recommend one year
old trees. We do not lose 3 per cent
In transplanting one yeare!d trees
while the older eaes suffer fully twio
az much.