The tribune. [volume] (Beaufort, S.C.) 1874-1876, 1875-11-10
FARM, GARDEN AND HOUSEHOLD,
Orchard and Nursery,

culiarities Of each variety; some must
be marketed at once, some autumn va
rieties come into eating condition in a
week or two after picking, while others
keep into early winter. The latest or
winter sorts should be left on the trees
until there is danger OF hard frosts, or
the readiness with which the fruit and
the leaves part from the tree shows that
growth is complete and the fruit has
nothing more to gain by hanging. The
importance OF asserting is matter that
cannot be too often repeated. No work
done by the fruit grower will pay so well.
Ii you doubt it, put up ten pounds of
fruit as it comes from the tree, and assort
the same quantity, making five pounds
of extra, three pounds fair, and two
pounds seconds, and note the returns of
the two lots. A few poor apples will
spoil the sale of barrel of good ones;
the whole will be Judged by the poorest
Winter fruit, whether apples or pears,
must be kept as cool as may be and not
freeze; do not put it into the cellar until
cool nights make it advisable.
Pears vary more, and need more care
full watching than apples, and it will pay
the grower to study the peculiarities Of
each sort. New half barrels lined with
white paper, with the fruit packed in
solid by hand, are the most profitable
PACKAGES for all except fine specimens of
high colored fruit, such as Beurre
Clairgeau, Beurre d. Anjou, etc.: these
should be wrapped singly in soft paper,
placed in single layers in shallow boxes,
and sold by count.
Ordering trees, whether planting is
done in fall or next spring, is advisable
now. The trees are taken up in less
hurry, and when at hand can be set at
once or IN spring as may seem best; they
may be kept until spring if "heeled-in,"
Just as safely as if they stood in the
nursery. A trench or ditch is opened
in place where water will not stand:
the trees are laid in one at q time. in a
slanting position (about forty-five deg.),
covering the roots of each with fine soil;
each lot OF varieties should be separated
from the next by marking stake, 80
that therew be no confusion. See that
earth Is we'll filed in among the roots
and no hollows left, and before cold
weather the earth should be banked up
well around them.
governed by locality; but for all but
stone fruits, except where the winter is
very severe, fall is the preferable season.
Choose small thrifty trees.-Agricul-
ttuist.
Housokeepins Department.
SUET CRUST FOR PEs.-Chop the
suet extremely small and add five or six
ounces OF it to one pound of flour, with
little salt mix these with cold water
into paste, and work it very smooth.
SPIcED VMEaAR.-For every quart of
vinegar allow three ounces of grated
horseradish, one ounce each of pepper
and allsplce (whole), two ounces of
white mustard seed, two onions chopped
hne. Simmer all together five minutes.
and when cold pour it over boiled cab
bage or beets.
TSEATo JAM-Peel and seed the to-
matoes. For every pound of fruit al
low pound of sugar and two lemons.
The lemons should be boiled till soft.
the seeds removed, the skin and pulp
mashed fine and added to the tomatoes.
Stir constantly while boiling until the
jam Is perfectly smooth and quite thick.
then put it in jelly glasses or jars.
BARLEY WATER. First boil two
ounces OF barley in some water to ex
tract the coloring; throw that water
away and put the barley into a Jug
pour some boiling water over it and LET
1t stand for a short time. Peel lemon
very thin, pour some boiling water over
it, with little sugar, and mix it with
the barley water, adding the lemon
juice.
SAyoRY ToAsTs.-Cut some slices of
bread free from crust about an inch in
thickness, and two inches and q half
square butter the tops thickly, spread
little mustard on them, and then cover
tnem with deep layer of grated cheese
and ham seasoned rather hiphIy with
cayenne; fry them in butter. but do NOT
turn them in the pan; Lift them ont. and
place them in Dutch oven for four min
utes to dissolve the cheese; serve them
very hot.
GNeERBREAD.-The following recipe
produces superior thin gingerbread,
Flour, one pound; carbonate of mag
nesla, Quarter of an ounce mix add
treacle, half pound moist sugar, quar-
ter OF pound melted butter, two
ounces tartaric acid, dissolved in O lit
tie water, one drachm. Make a stiff
dough, then add powdered ginger and
cinnamon (cassia), of each, one drachm:
grated nutmeg, one ounce set il aside
for half an hour, and put in the oven. It
should not be kept longer than two or
three hours, at the utmost, before being
baked. e
How TO Keep Meat Fresh n Long Time.
We have for authority the L,,ter-Ocean
for saying that the following recipe is
worth the subscription price OF any
newspaper in the land: As soon as the
animal heat is out Of the meat, slice it
UP rcady for cooking. Prepare q large
jar by scalding with hot salt and water.
Mix salt and pulyerized saltpater In tha