The Columbia herald. [volume] (Columbia, Tenn.) 1850-1873, 1873-05-16
FARM AND GARDEN.

Special Manures on Grass.-It is
often desirable to apply some fertilized
on grass lands in the spring, when no
application of manure has been made in
the fall. At this season of the year it
would not do to attempt to cart on the
more bulky manure, for it will do more
harm than good so if anything is re-
quired to give the grass good start,
some special manure should be used.
We have, in years gone by, used
Peruvian guano with good success.
Superphosphate, if of good quality, will
also answer well as a top dressing.
Whatever is used it is better to SOW it
On broadcast some wet day, or just be-
fore a rain, when little will be lost, but
the rain will wash down to the roots
much of what might otherwise go off in
to the air. Some prefer to SOW the
manure on the last SHOWS of spring, and
as the same settlers down and dissoIves
it carries with it into the soil a portion
of the dressing. How far it will do to
use such manures for p-dressing ON
ordinary grass lands, we are not fully
able to determine, but regared the ex-
pertinent as worthy an extensive
trial. Gypsum on some soils produces
marvellous effects, and when that is the
case it viii be best to use it. Ashes are
always sure to give good results.
Utilization of Diseased Potatoes
The extensive failure of the potato crop
in Great Britain, in consequence of rust
and rot, is a subject of grave moment,
as bearing upon the welfare of the labor
ing classes, and method of utilizing
the diseased potatoes has been made
L e L D.. Il
government. This depends upon the
fact that the starch of the potato is not
affected by the disease, but retains its
nutritive properties. The process con-
sists in rasping the peeled tubers, upon
bread CRATER, into tub of water.
The starch sinks to the bottom in few
minutes, and pended in the water, and
should be poured off with it. Fresh
water is then to be added, and the starch
stirred, and again allowed to settle.
Two three such washing will thoroughly
remove all impurities, and render the
starch fit for use. If dried, it can be
kept any length of time and can be used
like arrow-root, for buildings and cakes
or mixed with -four, as bread. The
course of the potato disease in England
the past season has resulted in some
New York Tribune, may have the effect
of partly arresting its future progress.
One of these is that when phosphate
fertilizers have been used IN place of
barn-yard manure the crop has been free
from disease, and the tubers of better
quality than usual. It has often been
observed here as we'll as there that fresh
stable manure has produced an inferior
iF1v &c no oot hot
superphosphate of lime, or phosphate
guano, is a preventive of disease, is
worthy of note and use.
"A new method for preserving food has
lately been commu icated to the acade-
my of science of Paris, the essential
feature of which consists in the use of
acetate of soda instead of the common
salt ordinarily employed The sub
stonce TO be preserved is to be placed in
barrel, with layers of the acetate of
soda interp sed in the proposed of one
fourth, by weight; and in winter the
temperance must be at least 6S f. After
"a hours, the b9rrel must be turned, and
in 48 hours the operation is completed /;
the salt having then absorbed the water |
of the meat, which may be kept in the
pickle or dried in the air. Any vacant |
spaces in the barrel, after heading up,
are to be. filled with brine, of one part |
of the soda salt to three of water The |
old pickle may be evaporated to half of |
the original bulk employed, and re-
covered, for subsequent use. For cook |
ing, the meat thus prepared is to be |
soaked from IL to "a hours in tepid |
water containing $50 grains of sal-am- |
moniac to the quart. This salt decom-
poses the acetate of soda in the meat, |
forming common salt, and an ammoniacal |
acetate which causes the meat to swell, |
and restores to it the odor of fresh-meat. |
It is claimed by the author of this pro-
cess that by simply removing the intes-
tines animals may be readily preserved
whole. Fish, poultry, and game have
been SO treated. After sailing, meat
may be dried in the stove losing thereby
one fourth in weight Fish cannot be
subjected to this operation of drying
Vegetables may be treated by this pro-
cess, but before sailing they should be
heated until they lose their rigidity. In
"a hours they may be pressed and dried
in the ir. When used they must be
stepped II hours in fresh water. A
necessary condition of the employment
of this process is the keeping of the food
thus prepared perfectly dry, as the salt
is hygrometric, and absorbs moisture
from the atmosphere.-N Y Tr5bnre.