Lancaster daily intelligencer. [volume] (Lancaster, Pa.) 1864-1928, 1882-11-15
FARM AND GARDEN.

Fall Notes for the Husbandnen.
Germantown Telegraph.
The season is ut hand when wo should
ayaiu say that all farmers know the vaiue
Of &" COMPOST " and how to prepare 1t:
MANY farmers manufacture hundreds OF
loads of tho best manure in this way.
They gather together on the premises
forest. leaves, cornstalks, including the
roots, weeds, vines, offal from fence
corners, muck from ponds and ditches,
occasional sprinklings of limo through the
mess. layers of barnyard manure. and thus
build up oblong squares and let them rc-
main over winter. When April arrives the
mass has gone through fermentation and
communion and presents mound OF
fertilizing matter better than a small gold
mine would be to tho proprietor OF the
farm. But we want to see these compost
heaps in tho garden, and there Is no reS,
son why they should not he there as wen
as upon the farm. There is ruooisn
enough in the garden, with the assistance
of leaves, some mould from tho Woods, II
attainable; if not, from portions OF the
promises where it eau be spared scrap
ines from the turnpike, manure from the
stable, and every attainabio substance
that will decay through the winter "A
little Stacked lime will be a good aSsis-
tance. A half.dozen leads of excellent
manure will be manufactured 6y the time
it is wanted in tho spring, without incur
ring cent Of actual expense, and at the
same time the garden will be cleared OF
its vines, stalks, weeds, and all ctherwise
worthless trash.
Clean Cider barrels.
Cider making is now close at hand, and
the barrels must have become very musty
and mouldy and wholly unfit to use with
out thorough fumigation. A scientific
journal gives the following receipt for
effecting this, which We hope may do:
"TO clean cider barrels, pour in lime.
water, and then insert a trace-chain
through the bunghole, remembering to
fasten q strong cord on the chain SO as to
pull it out again. Shake the barrel until
all tho mould inside is rubbed of. Rinse
with water, and finally ponr IN little
whiskey."
This is simple enough and would seem
to meet tho requirements. Really fine
cider cannot be expected when the barrels
are not perfectly sweet and clean. But if
any of our cider makers have q better or
other methods than this, we shall be
pleased to have them; and to be of Use
this season they should be communicated
It ouoe.
branded Peaches or Plums
Gather peaches before they are quite
ripe, prick them with large needle and
rub off the down with pieco of flannel
put them into preserving pan with cold
water enough to cover them, and let the
water become gradually scalding hot. Il
tho water does moro than simmer very
gently, or If the fire be fierce, the fruit
will be likely to crack. When they are
tender lift them carefully out and fold
them in flannel, or soft table-cloth, in
several folds. Have ready quart OF
more, as tho peaches require, OF the best
white brandy, and dissolve ten ounces OF
powdered sugar in it. When the peaches
are cold put them into glass jar, and
pour the brandy and sugar ever them.
Cover with leather and q bladder. Apri.
cots and plums can he done in the same
way.