The Concordia eagle. [volume] (Vidalia, La.) 1873-1890, 1881-02-05
FARM, GARDEN AND HOUSEHOLD
Z Points An aPas.

brisket.
Crest and Shoulders Crest wide and
rising to the shoulders; shoulder-blades
wen sioped backward.
Ribs and loins-Ribs well sprung;
loins wide and slightly arched-s
updauarters-- aindquarters NOT 70
slope, nor narrow t0wafd the tan.
Hams-Hams rounded outward, well
let down and full toward the twist.
Chest-Chest wide with elbows well
out.
Fore-ribs and fank-Fore-ribs wide
flank well let down, straight
and well filled.at the stife.
Legs and feet-Legs straight and small
in bone; feet small and compact
Hair and Color-Hair plentiful, bright
and vigorous; color to denote purity of
breed.
Tail-Tail entire, thick at root and
tapering.
Size According to head.
Transpianting Apple Trees.
The Charlottesville Gazette says: Apple
trees may be transplanted at any time
from the cessation of growth or the fall
of the leaf in autumn until the buds be-
gin to open in spring, when the weather
is not cool or freezing. The usual time
is from the middle of October till the
ground freezes. and from early in April
until some weeks afterward. The ad-
vantage of autumn planting is that the
soil becomes more perfectly settled
about the roots before the growth COM
mences. The disadvantage is that the
surface becomes crusted and is not
broken up and made mellow as it should
be in the spring. Care should be taken
that the fall-set trees are not whipped
about by the winds, and on heavy soil
perfect drainage should be provided.
food Recipe for Curing Meat.
Major Freas, the longtime editor OF
the Germantown telegraph, says: As
the season has arrived when curing
meat is in order, we republish as of old,
our famous recipe for curing beef. pork,
NATION, hams, etc., as follows: To one
gallon of water, take one and one half
pounds of salt, one-half pound ofsugar,
one half ounce of saltpeter and onG-balf
ounce of potash. Omit the potash I'M
less you can get the pure article: Drug
gists usually keep it.
In this ratio the pickle can be in
creased to any quantity desired. LIT
these be boiled together until all the
dirt from the sugar rises to the top and
is skinned off. Then throw it into a
tub to cool, and when cold, pour it over
your beef or pork. The meat must be
&ell-covered with pickle, and should
mo- be put down for at least two days
after killing, during which time it
-hould be slightly sprinkled with pow
dered saltpeter, which removes all the
surface blood, etc., leaving the meat
fresh and clean. Some omit boiling the
pickle, and find It 6o-answer well,
though the operation OF boiling puri-
ties the pickle by thowing of the dirt
always to be found in salt and sugar.
If this recipe is strictly followed, it will
require only single trial to prove its
superiority over the common way, or
most ways of putting down meat, and
will not soon be abandoned for any
other. The meat is unsurpassed for
sweetness, delicacy and freshness Of
color.
Apple Recipes.
APPLES STEwED .WHoLE.-Pare and
core some firm, tart apples; arrange
them on the bottom of a porcelain ket-
tie, fill the centers with sugar and
powdered spice. or grated lemon peel,
ard pour over them enough syrup to
cover them; to make the syrup, boil a
pint of water to pound Of sugar, and
skim It clear simmer the apples in the
syrup until they look clear, then take
them up without breaking them, and
strain the syrup over them; cool them
before using.
APPLE CREAM.-Weigh three pounds
OF apples and half-pound of sugar
peel and core the apples, cut them in
thin slices, put them into porcelain
lined kettle with the sugar, the grated
rind and juice of one lemon, and a tea
spoonful of ground ginger; simmer all
these ingredients slowly until the apple
is tender enough to rub through sieve
with potato, masher; meantime scald
a quart of fresh cream, mix the apple
pulp with it, beat it thoroughly, and use
it either warm or cold.
/APPLE SSow.-Peel, core and slice
six large apples; stew them to pulp
with sufficient sugar to sweeten them;
take them from the fire and beat them
smooth; meantime beat the whites o.
six eggs to stiff froth, gently mix them
with two heaping tablespooafuls o.
nowdered sugar and the apple pulp, and