News and citizen. [volume] (Morrisville, Vt. ;) 1881-current, 1884-10-16
FARM AND GARDEN.
A Few Seasonable Hints From the "Amer-
lean Agrieulturis,'' for October.


AUTUMN CARE OF ORCHARD AND MUIR
sERY.-The gathering of late fruits will
! be an important work this month, one
which requires more care than is usually
given to IL. The longest keepers may
hang until there is danger of frosts.
The color of the fruit, the ripeness of
the seeds, the readiness with which the
stem Of the fruit parts from the tree, and
the falling of the fruits, are all
signs of ripeness. Winter pears are to
be treated the same as winter apples.
Dc not mix varieties, but give each kind
a separate barrel or box. Fruit to be
kept, should not be taken to the cellar
or fruit house until frosty nights. In
packing fruit for market, make first and
second qualities, and use all inferior
fruit at home. Have the fruit of even
quality all through the barrel, using
barrels of full size. Always bring the
head in place by sufficient pressure to
prevent shaking. Cider apples are moi
injured by light frosts. Placed in heaps
the fruit loses water, and the juice be-
comes richer. Cool weather is best for
cider-making. Top-dress orchards to
keep up fertility any time this month.
Order nursery trees, to be planted this
fall, or heeled-in for spring planting.
Grapes, when quite ripe, hang straight
down from the vine, the stem becoming
timber. Catawba, Iona, Isabella and
Diana grapes, are usually kept by packing
in tive-pouud boxes. Fill from the bot
tom, using pressure to bring the bottom
in place. Expose clusters to the air in
dark room to tougher the skin before
packing. Keep the boxes in low uni
form temperature in q dry place.
Pruning may be done as soon as the
leaves fall. New vines may be planted.
Top-dress the orchard with fine manure,
and throw up a mound of earth around
young trees.
The FAIL WORE. Where therejis a
market for husks, the ears of corr may
be picked from the stalks and husked in
the barn, otherwise it is better to husk
the corn in the field. If the seed ears
have not been selected, do this import
ant work now. Leave q few of the
husks on the seed ears, by which they
can be braided and hung up in punches
in a dry place out of the reach of YER
min. After husking, bind the stalks in
bundles, and set these in large shocks.
If this work is properly done, the fodder
may stand in the field until winter, and be
drawn to the barn as desired. As soon
as frosts are expected, the beets must be
harvested; next secure the carrots, and
follow with the turnips. Roots keep
well while stored in pits, if frost does
not reach them, and there is sufficient
ventilation provided. Potatoes should
have been harvested before now. Gather
NJ hY1~ N
been used upon them. A general clean
ing up around the barns and out-build-
ings should be made before winter sets
in. Keep the teams at work with the
plows, hauling swamp-muck, etc. In
short, do whatever work that will aid in
the coming spring with its pressing
labors.
CUCUMBER PICKLE.-We will suppose
you have five hundred small, green
cucumbers. Wash them at once. re-
iecting any that are soft in spots. Place
them in jar, and pour over enough
well sailed water to cover them. The
color is better if the brine is cool, about
a pint of salt to gallon of water is the
rule, well dissolved and mixed. Let
them stand twenty-four hours, but not
longer; better only twelve hours than
too long. If bubbles arise on the water
it is time TO take them out, as the flavor
will spoil. Let them drain or wipe
them dry. Take as much vinegar as
you used of water to cover them. Spice
it well with mustard, capsicum, whole
ginger, allspice, and little mace, but
use no cloves or cinnamon. as these lat
ter discolor and spoil the flavor to most
tastes. To every gallon allow pie ce of
alum, the size of hickory nut or trifie
larger. Let the vinegar spice come to
boil, and pour it over the cucumbers in
narrow mouthed crock. Keep in a cell
lar or cool room covered with crock.
lid. A little sugar, say quarter pound,
will help to make the pickles keep, and
in time it strengthens the vinegar. The
mixed spices of the stores are usually |
good.
ONION PICKLE.-Use small onious;
peel them, and place in brine for twenty
four hours; afterward drain very dry, |
and pickle as for cumcumbers.
CAULIFIowER.-The principle is the
same; cover with salt water, restore to |
crispness with spiced vinegar and trihe |
of alum.
GREEN TOMATO PICKLES. Stake green |
tomatoes, slice evenly and finely with or |
without sliced onion. To one gallon |
allow two quarts of vinegar, well spiced |
with cloves. cinnamon, and ground
mustard, with a half pound of sugar
added.