The Austin weekly statesman. (Austin, Tex.) 1883-1898, 1891-10-01

meat is thoroughly cool it is ready
TOR the barrel. A molasses
barrel or new barrel should be used.
Make mixture of six pounds of salt,
one pound brown sugar and one tea
spoonful of saltpetre to each 100
pounds of beef. Sprinkle evenly on
bottom of barrel, and place thereon
the flesh pieces, taking care to fit
them closely; then cover with anoth-
er layer of salt, and another of beef.
reserving bone pieces for the top. If
there is any Of the salt mixture left
over put it on top of the meat. Shave
down barrel head until it will work
inside the barrel freely; place blocks
on the head and put a lever with one
end fastened to the wall and an adj
Unstable weight attached to the other
equal to a weight of fifty pounds.
Heavy stones may be used but the
lever is most convenient.
In less than twenty-four hours the
meat will be covered with lime. Use
from the top, without disturbing any
pieces except that taken out. No
boiling of brine is necessary in this
process. No trouble about the meat
keeping, and it will not require soak
ing twelve hours to freshen it. Such
soaking takes all the flavor and much
of the nutriment out of beef.-TeXas
Farm and Ranch.
A NEW MOTOR FOR VEHICLES.
A new power for propelling vehicles
is reported which, says the Farm
Implement News, from the descrip-
ton given, seems to operate upon the
principle of man lifting himself by
his boot straps. The vehicle may be
made of any capacity from one to a
dozen or more passengers; they take
their seats, their weight starts the
motor, and off goes the carriage, it's
speed being regulated and controlled
by levers and brakes.
Apparently the weight of the
passengers not only starts thevehicle,
but maintains the power that propels
it. AT any rate said weight is gov
erning frctor, and the mechanism of
the hidden power is subject thereto, if
not driven thereby. This new motor
fashioned and operated like nothing
else on earth, is the invention of John
M. Edison, Towanda, Pa. He has APP
piled for patents in the various civil
lied countries of the world, thus
showing his faith in the machine, and
he is said to be an inventor who has
produced several practical improve
ments in other lines.
IMPROVED BREEDS.
So long as farmers grew poor sheep
the business did not pay, and was to
a great extent abandoned in the corn
$ and grass states. The few who had
the best blood, says Colman's Rural
g World, kept on and made a little
=. money until at last their neighbors
| walked up as from dream to knowl.
edge of the fact that good sheep were
4 the best property on the farm.
No one now thinks of growing pool
. sheep, such as disgraced the pastures
), ten years ago, unless it is the same
man so poor in thought and judgment
as to know no better, and every man
who handles the improved varieties
4 with care is making money.
1 1t is not so much an advance il
!. mutton and wool as the fact that far
mers are using improved blood anC
improved care and feed. The test of /;
=, breeder is progress. The breede
S should have definite ideas in his owl
9 mind of what he wants. He shout,
be able to recognize his ideal when h,
sees it and should have knowledge 0
the rules necessary to obtain it. StOcE
is very quick to yield to the brain Of
the owner.
HINTS ON TREE PRUNING.
No rule can be laid that will be APP
plicable in every orchard or with
every variety of tree, but there are
certain general principles that every
fruit grower must act upon if he
would have his trees in good shape
and fruitful. Pruning is not so much
a matter of season as is supposed. 1t
should be done whenever the tree
shows disposition to make a growth
of wood in position where it should
not. AS soon as that tendency is OBJ
served, and the knife is sharp, the
pruning should be done. The smaller
the limb the less injury to the tree.
Suckers or water sprouts should never
be allowed to grow, but be removed
as soon as noticed. If a careful watch
has been kept on the small limbs, and
the knife properly used, there will
seldom be any large limbs to remove,
and the energies of the tree will go to
the development of useful limbs.
Amateur fruit growers are very liable
to neglect these precautions and
when they do prune, do it more for
the purpose of shaping the tree to an
ideal form, than to encourage it's
growth and fruitfulness; whichshould
be the chief objects in pruning. 1t is
absurd to think of trimming a fruit
tree for the sake of scenic effect or
uniformity of shape. There is no
uniformity of shape in peach, pear,
apple or plum trees. Peaches more
nearly resemble each other in form
than any of the others, yet they vary
so widely that any attempt at making
them uniform in shape would end in
failure and injury to the trees. Pears
and apples are to- be found of every
shape from the tall upright, limbed
lie Contes and Keiffers, to the sprawl
ing wide spreading ANTON and Nellis.
There is no natural resemblance be-
tween them, and it cannot be created
artificially.
The first thing is TO know the habit