Port Royal commercial and Beaufort County Republican. [volume] (Port Royal, S.C.) 1873-1874, 1873-12-04
Farm. Garden and Household.
Orchard and Nursery.

- ~
- Orchard and Nursery.
Planting. Should the ground remain
open this month many fruit trees can
be set and at q less cost than when the
work is done in the spring. Now labor
is rlenty, and many q man at this sea-
SON viii accept job at smaller wages
than would be demanded in the spring.
Do not, however, set trees in yet or
partly frozen soil; they will be likely
to perish. Better occupy the time in
cutting drains and preparing the soil
properly. Trees not set out this fall
must be heeled-in on dry sandy soil
where there is no danger Of water set.
thing during the winter.
Fruit. ANY remaining ungathered
should be harvested at once and placed
where the temperature is as low as pos
Bible without danger of frost. Apples
gathered late, stored in barrels and
placed in low temperature, will keep
long time.
Cider.-Continue to make cider from
the late varieties of apples, using only
those which are free from rot. Cider
made at this season, strained through
sand to remove all pomace and impuri-
ties, may be barreled at once, and little
or no fermentation will take place If
kept cool. This makes q very fine
quality of cider for use during the win
ter, as il remains sweet q long time.
The barrel should be bunged up as
soon as the cider is put into it.
Vinegar. cider from inferior
fruit should be made into vinegar.
Keep the vinegar barrels open, and from
time to time add cider, and in few
months or years, according to the tenn
perature, good vinegar will be the re-
suit.
Stocks. - Take up stocks for root
grating, assort, tie in bundles OF con-
venient size, and bury where they can
be got readily during the winter. II
packed in damp sawdust and put in q
cool cellar they will keep equally well.
Cions.-Cut at any time when the
tree is not frozen. Store in sawdust.
See that they do not dry out during the
winter.
Seedlings which need protection must
not be covered until quite cold. Leaves
are the cheapest and best covering
which can be used, and they are also
generally the easiest to procure. e.-Ag-i-
culturist.
Recipe for Curing Meat.
The editor of the Germantown Iele-
graph gives the following as his recipe
for curing meat: To one gallon of water
take II lbs. of salt, fb. Of sugar, ! OF.
OF saltpetre, OF. potash. In this ratio
the pickle can 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 off.
Then throw into tub to cool, and when
cool 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 leasttwo days after killing, during
which time it should be slightly sprink-
led with powdered saltpetre, which re-
moves all the surface blood, &C., leav-
ing 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.
Canning Ora es.
I serd my mode of canning grapes,
which we find an excellent addition to
the table all winter. Rich, ripe grapes
are the best, having SO much more juice
when fully ripe. We use Concord
grapes, having them in abundance, and
I doubt if any other variety answer
better. Pulp them, and boil the pulps
for sufficient time to separate the seed
from the other part. While these are
boiling, place the skins in another ket-
tie, with some water, and boil them un-
til the skins seem tender. It takes
quite G. good boil, and care must be
taken not to let them burn. When the
seeds float about, showing that they are
loosened from the pulp, pour all into a
colander, and add what has run through
to the skins: nowweigh the whole, and
allow pounds of sugar to II pounds
of fruit they need little more boiling.
Can them hot as possible.-Cor. Cult
Vdtor.
Dry Cellar.
To have dry cellar, dig out the bot
tom of the cellar, commencing at the
sides, two inches below the walls, in
creasing the depth to the centre, 80
that it shall have the form Of an invert-
ed arch. Then the earth should be
pounded firmly, and well cemented, al
lowing the cement to 60 under the walls
an inch or so, and up the sides for two
feet. Then the bottom should be filed
up level with sand and paved. If this
is all properly done, the cellar will be,
rendered dry permanently.
Suicide In the United States.