Lancaster daily intelligencer. [volume] (Lancaster, Pa.) 1864-1928, 1881-11-10
Farm and Household.

seasopabIe Notes from tho Gel man town
Telegraph.
The question as to the advantages of the
silO will be more or less decided by the re-
suits of the present year. If, after every
thing in the way Of expense in building
the silo, filling it and emptying it, ETC.,
there is enough solid evidence to prove it's
benefit over the common mode Of provid-
ing fodder for the winter feeding of cattle
to an extent to warrant its adoption, no
one will be more ready than ourselves to
advocate the introduction of the silo upon
farms in general. But VIC must have such
proof and that is what We are waiting Tor
and thus far have rot received.
Receipt 10. Curing Meat.
As the season has arrived when curing
meat is in order, VIC republish as of old
our famous receipt for curing beef, pork,
mutton, hams &C., as follows:
To one gallon of water,
Take 1 !! lbs. of salt,
tlb. sugar,
toz. saltpetre,
1oZ. potash
In this ratio the pickle can be increased
10 any quantity desired. Let these be
boiled together until all the dirt from the
sugar rises to the top and is skinned off.
Then throw it into tub to cool, and when
cold, pour it over your beef or pork. The
meat must be we'll covered with pickle,
and should not be put down for at least
two days after killing, during which time
it should be slightly sprinklcd with pow
dcred saltpetre. which removes all the
surface blood, &C., leaving the meat fresh
and clean. Some omit boiling the pickle,
and find it to answer very WELL though
the operation Of boiling purilies tie pickle
by throwing OF the dirt always to be found
in salt and sugar IL this receipt is strict
ly followed, it will require only single
trial to prove its superiority over the com
mon way, or most ways, of putting down
meat, and will not son be abandoned for
any other. The meat is unsurpassed for
sweetness, dclicacy and freshness of color.
Saving tho Celery.
When November comes We always feel
like saying word or two about the best
mode of saving the celery through the
winter. 1t is tho most difficult of all the
garden crops to raise to proper degree of
perlection-whitc, solid. and Of good size.
When it is small it is an uusatisfynS crop
to raise. If the spire is in a firm, sound
condition when buried it ought to last up
to the middle of April. A dry, upland
spot, not subject to holding water, should
be selected. In storing celery We have
usually pursued two modes. both of which
have answered we'll. The first is to dig a
straight trench spade deep, stand up 4
row of plants singly, then another row.
with some earth between, and SO on until
about half dozen rows are finished, then
commence another bed, and SO on. The
soil should be packed in firmly and then
banked up, SO that the tops of the celery
are just covered, then spank off roof fash
ion to turn off the rain. Over this. wide
boards, nailed together, should he placed,
rs security against moisture, or straw can
be bent over and secured ut the bottom
with bcan-poles, aud i little gutter to
carry off the water at each side. Celery
put away thus carefully ought to keep
we'll. Another plan is to sink barrels
into the earth so that the tops are two OF
three inches below the surface, then
stand them compactly full OF celery with
out any soil put tight covers upon them,
So as To exclude all moisture. and then Il
couple Of inches Of soil.
For early consumption-that is to say
in December and January--it can bc pre-
served in the rows where it is grown.
properly covered and protected against
moisture.
-Omit the potash unless you can get the pure