Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1872-09-06
FARM AND FIRESIDE.


never been more active than at the present
time. Many persons are asking neither it
is better to transplant 10 Fall or wait till
Spring. This question has always been and
seems likely to continue an unsettled one.
} even among the most intelligent and expert
} eroed men. With large fruits, including
} pears, apples and peaches, much more de-
ponds upon the condition and preparation of
the ground than upon the season at which
the transplanting takes place At different
times, and under different treatment, we
have instituted experiments, the results of
which we hoped might serve as guide but
as yet nothing definite on this point has been
determined On four or five occasions. in
putting out lots of 200 to 500 pear trees,
half would be planted in the Fall and the
other half in the Spring. Twice there was
a very noticeable difference in the growth of
the trees for a year or two. but invariably
this difference would disappear, SO that at
the end of five years one could not positive
! ly distinguish between them. With tall and
weak trees there is serious objection to. Fall
] planting. The Winter ana early Spring
winds will, unless the trees are staked, sway
them backward and forward to such an ex-
tent as to seriously disturb and. displace the
roots. This is especially true of cherry and
spindling apple trees. When this evil is
guarded against, then Fall las some decided
advantages over Spring planting. For in
stance, in the Fall there is less pressing
work to be done, and therefore more time
can be given in the transplauting to details
that are important to the welfare Of the trees.
Again, the ground is usually during Au-
tumn in better order for longer period, SO
| that there is 10 necessity Of hurrying forward
the work, as is frequently the case in the
Spring. For these reasons we have on DIFF
ferent occasions recommended Fall planting
OF apples, pears. peaches, and grapes, nor
do we see any good reoson to change opin-
ion in this respect. There is not no doubt,
however, that, all things being equal the
Spring is decidedly the best season in which
to do the work. But the frost NAV -enain
10 the ground till the middle OF ApIii.---
Following this may be "a speI wet weather,
keeping the sell, heavy and cold, and unfit
to plant trees in, ana thus the time be short
ened that the job if done at all has to be
done in hurry, in which event many i'm
portant minor matters are likely to be neg
lec'ed. Better wait whole year than run
the risk of planting the trees in wet ground,
under any circumstances. E
Before planting see to it that the ground
is in good order. thoroughly pulverized by
blowing, cross blowing, and subsoiling, un.
til every part of it, to depth of Is inches,
is we'll disturbed. For fruit trees, ground
should be in good heart, but it is great
mistake to suppose that they need to be
planted in rich garden soil. Ground that
will give $50 to 200 bushels of potatoes to
the acre is strong enough for them or for
grapevines. Well-rotted yard manure ap-
piled year or two in advance will best
bring the soil up to the standard Of quality
At the time of setting, some finely ground
bone or super-phosphate of lime to sprinkle
around the roots will be of service. AS to
the season, however, we repeat that with a
good soil in good order, properly mellowed,
it will be safe to transplant apples, pears.
peaches, or grapes, either in Spring or Fall
-Nev York Farmers.
HE BEST WAY WITH OBSTINATE BUTTER.
"A Virginia contributor writes as follows
for the benefit of farmer correspondent
who detailed his troubles in churniDg and
asked chow to make butter come quickly"
Having been a sufferer from the same an
noyances, sand having discovered very
simple remedy and one which in our case
has proved entirely successful, I think it is
right to make it known. 1t Is simply to
place in each two gallon jar of cream, one
pint of butter-milk. My wife following the
good old Virginia style, delights in taking
charge of the dairy department. after it comes
from the stable to the house. She has the
milk skinned into gallon crooks and placed
10 the cellar for twenty-four hours, then
skins the cream which is put into two gal.
lon jars to each Of which one pint of the
butter.milk of the last churning is added,
keep the cream at temperature of sixty
five degrees, until it gets to the consistency
of clabber, which generally takes about for
ty.eight hours, when With but little trouble
the old-fashioned dasher brings the golden
butter
TOMATO CATsup.-Take ripe tomatoes,
ard scald them just sufficient to allow you to
take Oft the skin; then let them stand for a
day, covered with salt; strain them thor
oughly to remove the seeds; then to every
two quarts, three ounces of cloves, two Of
black pepper, two nutmegs, and very little
Cayenne pepper, with little salt; boil the
liquor for half al hour, and then let it cool
and settle; add pint of the best cider vim
egar, after which bottle it, corking and seal-
ing it tightly Keep it always in cool
place. 49,
CAULIFLowER. Select fine caulihower
heads, break them. in pieces as they natural
ly part, and lay them in sailed water
over night The next morning scald in a
water made quite acid by dissolviHg table
spoonful Of citric acid in three quarts of wa
ter heat nearly but got quite boiling hot,
and after draining we'll put the caulifower
in ten per cent. vineger and pack in large
bottles. This pickle looks very pretty col
ored pink with red cabbage. Although
white when first picked, it soon turns
| dark. ir
BREAKFAST DISH To one tablespoonful
Of rice, boiled till soft and drained, add
piece of butter, the yelk Of an egg, one ta-
blespoonful Of sauce, little white pepper.
Cayenne, and salt. set on the fire. and stir
we'll together ; add any dressed fish cut into
small pieces, warm it gradually and send to
table. Haddock is excellent.