The Osceola times., 1879-01-04
seUruEuS rARn AND HONE.

soUruKRE FARM AND HONE.
teass~able nluts to Farmers. -Lool
1os grubs among your peach trees right
y suay: st the surface Of the ground OF
just below Il, you know.
OWiuR 70 the famine In China large
demand f,r bread stulIs from the Pacihc
rlepe has been developed, and all the
ukesuers from San Francisco Tor China
% cs:s iuily icssit-i with -four.
A vapsrior grating wax may be made
b. mixing one pint linseed oil, six
psaDts OF rosin than where tallOw Is
ia.
Manure applied to anything now will
work wonders. 1t furnishes the means
..~ad lets the plant know beforehand that
7alnem b going 70 be brisk next season.
WtnuFipg q The fall has the same effect
;mi,lon perennial vegetation that stable
Frencv has upon trade.
'a"" Mr.. Josiah Hooper writing Of" Hide
i bound Trees," says: Like every other
hardening operation, this, too, h liable
70 be sverdone, but q slight cut, merely
through the outer layer Of bark, when
the tree IL suffering, will bring relief,
and, 20 tar a. have observed, does no
evil.n
On stiff clays, barley may yield a
greater produce, but 1t Is OF . coafser
quality. On light chalky soils 1t Is thin.
skinned, rich In color, and though hght
in weight, we'll adapted for mailing On
loemy lands and sandy marls 1t assumes
greater plumpness, yet, still retains Its
mating quality.
These last rains have laid the dust,
moistened the ground and made digging
pleasant. All the perennial garden roots
may be moved now, the sooner the bet
ter. II done little too hastily bucket
or two of water in the time Of 1t and q
mulch of stable manure just before win
ter, will make 1t all right.
One great leak on the farm Is found In
the way stock Is kept. Some try TO stop
the leak by seeing how small quantity
Of food will sustain life, and often succeed
BY having their stock almost leak away;
whilst their neighbor who feeds bount-
eously does not have this lead 10 contend
with, but generally has profit to apply
to the stoppage Of other leaks.
To keep sweet potatoes, taks common
sand and have 1t perfectly dry; then dig
the potatoes before the vines are frosted,
or d soon thereafter as possible have
the potatoes perfectly dry, and then take
boxes or barrels and put In layer OF
sand, then layer of potatoes, and 30 on
until the barrel Is full. Then place in a
dry place where they will not freeze.
Curing Bacon. There are few families,
says DR.. Pollard, in Virginia, who do not
undentand this art quite we'll, though
may fail 70 get good hams. As q general
rule, there Is too much smoking. This
is more necessary In the large meat, as 1t
serves to dry the meat of and the creo-
sote engendered by the smoking process
10 antiseptic and preservative. The
western meat, and the Virginia meat
when smoked too much, retains this
smoked, disagreeable to taste. In Eng.
land and France smoking is not used at
oil, and this il an evidence it is smoked
too much here, or more than necessary.
The Hanover county hams are iamously
good, and the best OF them / ever saw
were only smoked four times, An im-
portant matter 10 that the animal heat
should be out before sailing, and this
may be accomplished in the same day,
If the hogs are killed by ~ daybreak,"
and the weather is tolersbly cold. In no
event prevent the pork to freeze. We
have frequently seen hogs killed very
early, and salted late in the same day;
and this Is our practics, unless the
weather is'warm. Many modes have
been adopted for. curing hams, and after
repeated trials we think there is none
better than the following: For twelve
pounds Of salt, or one pound of salt
petre, and enough molasses to rub them
together, producing the appearance of
damp, brown sugar. Rub this in we'll,
lay the hams separate on boards, with
the skin aide down. Repeat the appli>
cation every week for four weeks. Then
hang up, and smoke on damp days with
hickory chips, If procurable; not to be
smoked more than four or five times.
Towards last OF February inclose the
hams in canvas, painted, or, what
answers - we'll In our experience, large,
paper bags, secured well around the
hook. This keeps out skippers and other
insects. Immediately before doing this,
rub some black pepper on the meat side.
1t this plan 10 accurately followed, we
will insure frst-rate hams.