Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1874-09-04
FARM AND FIRESIDE.
ADVERTISING RATES

GATHERING OF RIPE FRUIT.-The fol
lowing is by Joseph Hooper, a celebrated
fruit grower and writer on horticulture OF
Pennsylvania, and will be seasonable and
useful to all engaged in that business:
:sIn regard to the gathering OF ripe
fruits of different kinds, no fruit should
be taken from the tree or plant during a
damp time, and especially when the dew is
| plentiful in early morning. Never be so
hurried as to find any cause for the ex-
cuse, 4 had no time to hand-pick my
| fruit, and consequently was forced to
shake them off, for such is poor policy
| Fruit so gathered will almost inevitably
| decay from effects of bruises. Each spec
| linen should be taken from the tree one by
one, handled as if they had been so many
eggs. The slightest bruise OF abrasion of
| the skin is the sure forerunner Of a dark
spot, which will eventually change into
some form of rot.
s'The spoaes of seed of fungi are always
ready to assist in the work of dissolution,
and the slightest scratch gives them
| foothold for their destructive work.
Scarcely any variety of the largest fruits
color OF ripen so well if left to perfect
| themselves ON the tree, and especially is
| this true in respect to pears. Summer va
| rieties, as they approach maturity, loosen
their hold somewhat from the limb, and
by gently raising the fruit they will easily
detach themselves at the proper period
ic oil
be relied on. To color up fruit nicely, all
that is niece esary will be to spread blank
ct on the floor Of a cool room, and then
thinly and evenly place the fruit on the
floor. A second blanket must be spread
over them, and in short time the effect
of this treatment will be apparent in the
most golden-colored Bartletts and rich
ruddy-looking Seckels imaginable.
'PearS perfected in this manner seldom
have the mealiness of their naturally ripen
ed companions; nor do they prematurely
decay at the core as when left ON the tree.
Peaches are too frequently gathered before
attaing the full size, and when this is the
case we need not expect good flavor. They
must obtain this requisite before gather
ing, although it is not necessary to delay
picking until very mellow. AS a general
rule, all small fruits are gathered too early;
and, as high color is not sign of maturi-
ty, many experienced fruit-growers are
misled."
How TO KEEP ToMATos "A correspon-
dent Of the "Rural New Yorker" in
Pennsylvania, gives the following as a
most excellent method of keeping toma-
toes:
II have this day December g. taken to
the store Of a friend basket of ripe to-
matoes, fresh and nice as they were last
fall when pulled from the vine. They
were admired by a good many persons. A
lady present asked if they had the same
flavor that they had on the vine. 1 hand
ed her one, and, tasting it, she replied, o,
how delicious and fresh and such rare
treat. They taste just as they do in sum-
mer when fresh from the vine. Now these
tomatoes sold out at fifteen cents per
pound in few hours. The next thing,
after tasting the tomatoes, was, How did
you keep them p 1 did it in this way
In the fall, before the frost hurt them, /
pulled the larger tomatoes and put them
in my cold greenhouse and, when there
was danger of freezing, I removed them
int another greenhouse in which fire is
kept, and laid them with the stem down
on damp sand. Here they ripen slowly,
and the moisture from the sand keeps
them fresh. In pulling them 1 leave
stem on them about two inches long this
is put into the sand when I place them on
it. I used the Trophy tomatoe. I have
tried other kinds, but they rot badly. The
Trophy tomatoe, being a late variety and
very solid, L think is the best for keeping.
This is the second season of my trying to
keep tomatoes till Christmas and New
Year.
To PRESERVE GRAPEs.-Take seven
pounds of good sound grapes on the stems
the branches as perfect as possible, and
pack them as snugly without breaking, in
stone jar. Make syrup of four pound
OF honey and one pint of good vinegar,
with cinnamon and cloves to suit (about
three each is our rule.) Boil them well to-
gether for twenty minutes, and skim we'll,
then turn boiling hot over the grapes, and
seal Immediately. They will keep years if
you wish, and are exceeding nice. Apples,
peaches and plums may be done in the
same way.
TOMATO CATsUP.-Half bushel ripe
tomatoes, not peeled one quart vinegar;
one pound salt ; quarter pound black pep
pers; twelve pods red peppers; quarter
pound allspice; one ounce of cloves three
boxes good mustard little garlic, if you
have it; six onions; two pounds brown
sugar; one handful peach leaves. Boil I'M
til of the right consistency, being careful
not to let it burn; then strain through a
wire sieve, when cool enough. I always
have to rub it through. The ingredients
are all put in together and thoroughly
cooked. When done it will be pretty
thick.
REMEDY FOR CANCER.--Colonel Usse-
ry, of De Soto, Louisiana, says that he
fully tested a remedy for this troublesome
disease, recommended to him by Spanish
woman, native of the country The
is this: Take an egg and break it, your out
the white, retaining the yOlk in the shell !;
put in salt, and mix with the yolk as long
as it will receive it; stir them together I'M