Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1882-07-07
FARM AND rIREsIDE.


FARM AND FIRESIDE.
CANNING FRUITS AND VEGETABLES
Having the cans, Or jars. the operation is
simple. The fruit, whatever 1t may be, in
syrup Just strong enough to properly
sweeten 1T, is brought to the boiling point.
and when the air has all been expelled
from it, it is at once placed in the jars,
previously warmed with hot water, and
when these are well filed, the cover is
screwed down tight. Good jars, well filled
with boiling fruit. and promptly covered
by screwlng down the caps, will insure
success. Many years age, when canning
was not so general as it is now, we showed
how any common wide-meuthed bottle
could be used, but at present. jars made
for the purpose are so cheap, that it is not
necessary to resort to any make shifts
Among the first things to be put up in this
manner is rhubarb. This, as shown in
April last, p. 1853, can be readily canned,
and green gooseberries may be treated in
the same manner Strawberries and rasp-
berries come next, and are better preserv-
ed in the same manner than by any other,
but these, especially the strawberry, while
vastly better when preserved thus than in
any other manner, come far short of re-
tanning their original favor. Peaches are
easily preserved thus, and are nearly per-
feet, as are pears, especially the Bartlett,
q nnIoo nd nI1inaoo 0pa rybr hoo 4ho
ounce in this manner, will never preserve
it according to the old pound for pound
method. All the highly favored apples,
preserved by canning. make a finer apple
sauce than can be produced by any other
manner. The usual process is, to cook the
fruit, of whatever kind. in a syrup made
with four ounces of sugar, to pint of
water. When the fruit is cooked tender,
transfer it at once to the jar, and add the
syrup to fill up every crevice, if there are
bubbles of air, aid them to escape, by the
use of spoon; see that the jar is solid full
of fruit and syrup, and up to the top, be
fore the cap is screwed on. While fruits
are easily preserved in the family, vegeta-
SAoS
quiries about preserving green peas, green
corn, and tomatoes. Those who make a
business of canning, find green peas and
green corn among the most difficult things
to preserve. They can only be put up in
tin cans by long boiling processes, not
practicable in families. If any of our
readers have found method by which
either corn or peas can be preserved by
any process practicable in the family, we
ask them to communicate it, for the bene-
fit of others. Last autumn we made an ex-
pertinent with tomatoes. Thoroughly ripe
fruit was cooked as for the table, omltting
butter and all other seasoning, and put up
in ordinary fruit jars. About out Of - |
failed, but those who succeeded were vast.
~ better than the tomatoes purchased in
tin cans.-Anericam Aqriculturist for .Juzy. |
+ GREASE YOUR WHEELs.-The season
has now arrived for the almost constant |
use OF vehicles of all kinds, from the farm
wagon to the sulky, and few words in re- |
gard to greasing will be timely to those
who wish to avoid delays, damages and
oftlmes considerable danger. An ordina-
ry farm wagon, one which, while it may
be used nearly every day for heavy hauling |
is seldom driven faster than the walk of |
an average farm team, should be creased |
we'll every Monday morning. as should be |
the cart, and by making set time to do |
1t, it will rarely be forgotten. A farm wag-
on, spring one, which goes to mill, to |
and divers other places, at an or |
binary jog trot, should be creased after it |
has run forty or fifty miles according to |
the speed, while light carriage being
drlen faster and having less surface or
room for the grease, should be creased af-
ter it has run every thirty miles or 80, al
ways wipjng the spindles clean and bright |
before applying the grease. For carriages
use only sperm or castor oil, and but few |
drops on each spindle, but for heavy bust |
ness or farm wagons, use the common axle |
grease free from salt. Thus says the Utica |
Observer, and we would suggest, in addi-
ton, that as the busiest days of the year
are upon farmers, when the temper is liza
BILE to be sorely tried, that that should be
occasionally oiled, also.
FINE CLovER.-Three years ago, Mr.. |
Noah Zirkle, Forestville, Va, secured a |
small quantity of Alfalfa clover seed,
which he sowed along with wheaton,
about one acre. He has been moving the |
clover off that ground each season, and |
securing abundant crops. The height of |
The clover at this time averages about II
feet high, whilst some of it is S feet high.
The clover is very prolific, stands the win
ier and drought better than any clover in
This section, and brings seed the first year.
It makes excellent clover hay. Mr.. Zir-
zle increased his acreage about acre this
year, and will let part of it 60 to seed,
which IS very valuable. 1t is said that
me acre made tons cropped four times
according to an agricultural report
Ne,o Market Valley.
THERE is probably no class Of stock so
or neglected during the first
ear Of their lives as the colts, and to sea
n the spring one that is plump and thrift
y by no means common, while it is very
ommon to see them when six or eight
nonths old not worth what was charged {
Or the service of the sire. II
ORCHARD GRASS is not suited to wet
I..L