The Anderson intelligencer. [volume] (Anderson Court House, S.C.) 1860-1914, 1885-02-05

| " hSo'hhSu tutt tue lTlSI IaTn1eFS nave
very indistinct idea of bushel. Every.
thing in Ireland is bought and sold by
weight. The ton, the long ton or two
thousand two hundred and forty pounds,
Is m familiar To the Irish farmer as the
hall bushel measure is to a Southern
planter. Sixty pounds of potatoes heing
regarded bushel, the average yield o'
poIatncs in Ireland is over two hundred
bushels. The average yield Of turnips il
about twelve tons. think that both the
roots and tops arc weighed. The average
yirld of hay is about two tons. The
average quantity of wheat is about twenty.
eight bn.hels. The average yield of oats
Is somewhat greater than that of wheat.
and Of barley aud rye third greater.
The climate Of Ireland ia not well adapted
tn either wheat or oats. The defect j,
That the moisture il SD great that neither
wheat nor ont riprn we'll The pniat,
of Ireland is good, but no better than can
oe raised in any part nf the two Cara
i'nas. have often heard it said that in
Ireland 1t WAS not an uncommon thing
tn see ut The same time on the table both
old and new, or fresh, potatoes, and that
the old were the better. This does moi
correspond with what | saw. saw a
OF the year previous, but they were by no
means good. They were full of black
spots. They were not, as we would sny,
rotten, but they were badly damaged on
account OF age. They were far better
than our old potatoes, kep, in the same
way, would have been, but they were no,
near 40 good IN our "new" pnia,oes are.
as a general thing, the Irish farmers
hnp ri 4,
lard as we eat, but they live rs well, if
not better, than the snme class of persons
do in our country. They have All abun-
dance of goud milk end butter. aud
many of them have cheese. Oatmeal
mush and milk, or as they call i, "stir
about" is az palatable dish rs ever was
tasted, and it is full uf nutriment. It il
this oatmeal TINT gives to the Irish lad
his muscle and the Irish lass her rosy
cheeks.
AS t general rule, tue Irish people,
those of the better class, buy ali their
bread except oat bread aud putato bread.
The bakers in the towns and cities send
out their bread wagons se:eral times
during The week all over the adjacent
country with bread. From these wagons
tho farmers buy "a much bread as they
need. This breud is decidedly good. II
is made Of good flour and is well baked.
The ont bread is baked at home. Th is
usually baked in thin cakes, and is
generally very dry and hard, but we'll
tnsted. From what saw, thini; that
very little cat bread is used The oat
meal ID generally made into stir about."
Potato bread il made by mixing potatoes
and Hour together, as is done sometimes
in our Southern country. We, however,
use sweet potatoes; the Irish use Irish
potstoes II is tough but palalable.
The Irish use no coffee, or at least. vers
little; but they are great ten drinkers.
The iea they drink il far better thau
what we aSe. In fact, nn one who has
drunk the :ea used either in England,
Ireland or ScoL'aud, can drink the stuff
which We cnll tea. So far ns remember,
did not see a biscuit in Ireland do
not think the people use that kind of
bread at all.
The hospitality Of the Irish people
knows no bounds. 1t il without a pnrul.
lei. We Americans. who are in con.
tinual rush, IA ii our very existence
depended npon the rapidly of our move.
.Lents, can form no idea of tho marvel.
Gus hospitality of an Irish farmer.
When stranger knocks Mt his dn0r and
asks for "dging for the night, he does
mt rack his brain for an excuse TO turn
him nft, or go into the house to ask his
wife. but promptly replies with a glow.
ing c0nntenance, which betnkens warm
heart, "Yes. come in" In his own
house an lrishman is II gentleman.