The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1870-05-07

Coleman's R,ual World has been recent
ly enlarged and is now beyond doubt one o
the best agricultural journals in the Union
and is furnished to subscribers at the Low
rate of 50 year, in advance. Every farm
er and house keeper in the land would be
benefited by patronizing the World Ad
dress N. J. Coleman, 612 n. 5th st., St
Louis, Mo. AS part evidence of what We
say above in regard to the intrinsic worth
of Mr.. COIeman's paper, read the following
extracts taken from it:
When to make Rails.
ED RURAL WoRLD.-Please give US the
best time for splitting and making rails so
as to preserve them longest, and oblige.
! FARMER
REPLY.-Our experience has taught US
that rails would keep best if cut when the
bark would peel, which is generally in the
months of May, June and July. BY taking
off the bark the timber seasons rapidly, and
the wood remains firm and sound long
time. 1t is not worm eaten as if cut in
other months.
Sows AND PICS FEEDING on CLovER.-IEgsd.
Rural: Is it q good plan to let sows with
young pigs have the run of clover lot2
| T. II. A
REPLY-While we were at the Farmers
| Convention at Edwardsville, Ill. last winter
| this question was up for discussion, and sew
eral gentlemen said it was highly Injurious
| to the pigs to let the soWs feed on Young
clover. They all seemed to think it affected
the milk of the sows deleteriously, giving
| the pigs the scours.
We would be glad to have the experience
of our readers on this matter
How TO MAKE Pickles. Rural
| World: One of your correspondents asks
suggestiveiy the best way to make pickles
L don't know thing about using 'molasses
and water" until they become vinegar-nor
of hardening them In alum water" but
the true way to make pickles, is: first, rinse
| them clean in cold water, then immerse them
| Ordinary for 48 hours In strong salt water;
| then immerse them in good vinegar (cold,)
where they are to remain until used-a few
days in yinigar, they are then ready for
use.
Pickles made this way are always crisp
(as they should be) and are not spoiled
(softened) in making them hot
1t you use vinagar that your shopkeeper
buys in st. Louis, like ours, they will be
very apt TO spoil, as such vinegar is too of
| ten made of hardware and water If they
are intended for the city trade they must be
poisoned, by "greening' them, but as that
was not asked for, l win not explain the
process. D, w W.
Pacific, Mo-
APPLE. JOHNATHAN.-Pare, quarter and
core enough tart apples fer two layers over
the bottom of a deep, square pie-pan, cut
ting each quarter in two, sprinkle with
little sugar. Then take one coffee-cupful
of sour cream, one of buttermilk, a tea
spoonful of saleratus, pinch of salt, and
-four enough to make batter as stiff as will
pour. Stir all well together, and pour over
the apples, and bake until done. Turn out
of the baking tin on to a platter, and serve
with cream and sugar.
APPLE PUDp1sG Set as much stale bread
in the oven as will make pint of crumbs
! When it is brittle enough to roll, remove,
an d roll very fne Take four medium-sized
tart apples, pare, quarter and core, cutting
each quarter into four pieces by cutting it
! in two, both lengthwise and crosswise.
Then take one quart and gill of new milk,
the yolks of four eggs, one cup of sugar,
butter the size of an egg, melted, a little
salt and spice to your taste. Beat the but
ter, eggs and sugar together, and stir in with
them all the other ingredients Bake in the
same dish in which it goes to the table, un-
less brought to the table in small dishes.
Before removing from the oven, beat the
white of the eggs with half cup of sugar
| to a stiff froth and spread over your pudding
and, when "set," remove from the oven To
be eaten, when nearly cold, with cream.
How TO KEEP BACoN.-Noticing an en-
quiry in the Rural World for the best
method of keeping Bacon in the summer,
l give you mine. OF course 1 Thoroughly
cure my hams and shoulders first by pickl-
ing and smoking. Then, with cutting
machine, cut up hay, as for horses, and then
put it in sacks with the bacon, having cut
hay enough on the outside to prevent the
fly reaching with his probosis any of the
meat and then hang up in dry place, and
they will keep in fine order all summer
They will keep dry, free from mold, and, as
the fly can't reach the meat, they VIII be
free from the shippers, and they are handy
/ to be taken out of the sacks and used at any
time. Indeed hanging up in a room in this
way seems to help in their curing and they
improve with age. B.
Jefferson county, Mo.
/ ANOTHER.
ED. RURAL WORLD After curing we'll
before fly time-say 1st of March, or soon