Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1873-11-22
Farm, Garden and Household.
Orchard and Nursery.

neutrality-suspicious. tle ground REMAIN
open this month many fruit trees can
be set and at a less cost than when the
work is done in the spring. Now labor
is plenty. and many a man at this sea-
son viii accept a job at smaller wages
than would be demanded in the spring.
Do not, however, set trees in wet 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 a dry sandy soil
where there is no danger of water set.
Ting during the winter.
Fruit. Any remaining ungathered
should be harvested at once and placed
where the temperature is as low as pos
sible without danger of frost. Apples
gathered late, stored in barrels and
placed in low temperature, will keep
a 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 very fine
quality of cider for use during the win
ter, as il remains sweet 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, assert, 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 mus
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.-Agrt
cultuTist.
Recipe for Curing Meat.
The editor of the Germantown Tele
graph gives the following as his recipe
for curing meat: To one gallon of watel
take II TBS. of salt, tb. of sugar, ] or
of saltpetre, ] or. potash. In this ratio
the pickle can be increased to any
quantity desired. Let these be boiled
together until all the dirt from the suga
rises to the top and is skinned off
Then throw into a tub to cool, and whel
cool pour it over your beef or pork, Il
remain the usual time-say four or fiv,
weeks. The meat must be we'll covered
with pickle, and should not be put dow
for at least two days after killing, during
which time it should be slightly sprink
led with powdered saltpetre, which re
moves all the surface blood, &C., leay
ing the meat fresh and clean. Som
omit boiling the pickle, and find it t.
answer well, though the operation O
boiling purifes the pickle by THROWN,
off the dirt always to be found in sal
and sugar.
Canning Ora es.
Iserd my mode of canning grapes
which we find an excellent addition t.
the table all winter. Rich, ripe grape
are the best, having so much more iuic
when fully ripe. We use Concor
grapes, having them in abundance, an
l doubt if any other variety answe
better. Pulp them, and boil the pulp
for q sufficient time to separate the see
from the other part While these ar
boiling, place the skins in another ket
tie, with some water, and boil them un
til the skins seem tender. 1t take
quite a good boil, and care must b
taken not to let them burn. When tn
seeds float about, showing that they ar
loosened from the pulp, pour all into
colander, and add what has run throug
to the skins: nowweigh the whole, an
allow 5 pounds of sugar to II pound
of fruit they need little more boiling
Gan them hot as possible. Cor. cut
Gator.
A Dry Cellar.
To have dry cellar, dig out the bo
tom Of the cellar, commencing at th
sides, two inches below the walls, il
creasing the depth to the centre, 8
that it shall have the form of an inver
ed arch. Then the earth should
pounded firmly, and well cemented, a
lowing the cement to go under the wal
an inch or SO, and up the sides for tw
feet. Then the bottom should be file
up level with sand and paved. II tn
is all properly done, the cellar will
rendered dry permanently.