The Republican journal. [volume] (Belfast, Me.) 1829-current, 1898-12-08

ing hem, and it does not grippe nor
| nauseate. In order to get it's beneficial
effe ts please remember the name of
/ the Company
| CALIFORNIA FIG SYRUP co.
| SAN FRANCISCO. Cal
LOUISVILLE. Ky. NEW YORK. NY
| PROSPECT o. B. Gray, our collector, is
| gathering in the taxes ahead of last year. ~.
Mr. DOrr Of the Point district and his family
are going to Mt. Desert where Mr.. Dorr has
| employment in a quarry. I'D. f. Libby is
packing his store full Of goods for winter
sales. Charles Littletield is working up
trade in a large territory, buying eggs. -.
The good weather OF late has been favorable
for the early pullets and some are laying
The best flock of early pullets in this whole
section is about one hundred mixed buff
Cochins belonging to Z. o. Hatch. =. Farm
ers are getting far prices for everything but
hay this fall and Ghey can buy cheaper than
last year. joan NJ. Ames 4 Co of Stock
! ton Springs are making special efforts to at
| tract people to their store. Every Saturday
| they sell some one article at a low price.
One Saturday they sold Lenox soap at 10
| bars for % cents and retaied between 100 to
500 bars. Give them call some day and see
what they offer. The peddlng season is
about over for cabbage this year. Mr.. Trask
of New burg and the writer furnished the
largest amount of cabbage sold in Stockton,
Prospect, Frankfort and Winterport this
| I q
| cabbage culture and the sales of cabbage in
| this vicinity. The consumption of cabbage
| has increased 80 per cent. in the last 20 years.
| But very few cabbage were raised by the
! first pioneers in Waldo county, and Maine
was way behind Nova Scotia, New Bruins.
wick and Prince Edward Island in cabbage
culture. The first cabbage | can remember
was when my father and one Of the neigh
| bors, Eben Seavey, sent to Boston and had
| their cabbage come down in the sch. Brandy
wine. The pioneers, | think, We're troubled
more with the little black bug when the
seed first came up than they now, and
such thing az starting plants protected was
never tried then. The first attempts sue
cessful We're to raise a box some three feet
and with good soil the plants We're safe
But after setting them the cut worms made,
! it seems to ne, more than twice as much
/ trouble now. | guess | won't tell any
more about raising cabbage; but will tell
! who eat cabbage. In about all the houses
along the bay and river there are few who do
not eat this vegetable in what is called a
| bDi led Il if thpy hay nj m
| Mr.. Dominique, Russian, does not like
what lie calls fresh cabbage He bought
| cabbage of us to make sour krout and most
| all the people we have met that once belong.
ed to other countries are dear lovers of sour
krout. Among the number can think of
We're former residents of Denmark, Ger
many, Nova Scotia, New Brunswick, Prince
| Edward Island, England, Russia, Canada.
And She Dutch from time immemoral,
everyW here, want their sour krout, and the
amount Dutch family will consume in
winter would astonish native here We
once knew small family who had two bar
rels pounded solid full for winter use
| Probably there was more cabbage in those
two barrels than is consumed in a whole
| school district in Prospect. In the last few
years there has been some increase in the
amount of sour krout made among the farm
ers here, but in some places they don t know
how to prepare it to eat. The favorite
method, and the best way, is to boil until
tender with liberal seasoning of pork, and
It is delicious. and the more you eat the
oftener you want to eat more But prob
ably beginner will not take to sour krout
al first, and nearly half the people in town
would spit. out the first mouthfu. But if it |
Was general N all homes it would soon
come into favor, but would make a dearth |
of cabbage in Maine for spell. 1t requires
no extra expense to make sour-krout. The !
krout cutter that cuts the cabbage is home
made affair; then use enough salt to season
and pound it in the barrel so as to bruise it,
The cabbage makes its own pickle and fer
ments somewhat similar to the contents of |
sllo, land it is favorite dish where it has long |
been known. The seasoning with salt has
nothing to do with the keeping of sour
krout, Tor only a trifle is used. 1t is purely |
fermented cabbage and will keep long |
time. Perhaps there are other vegetables
that might be kept in similar way. There |
are various opinions as to the best way to
keep cabbage. Some want all the leaves |
and stu mp on, and some prefer them trim
med with the stump and some trimmed |
with the stump off. Some claim that by laying
the roots on the cellar bottom they will ,
head more, and some prefer to hang them up
high in the cellar, heads down, and if any
water is in them it will drain out and they |
will keep the longer. and perhaps that is
best AT the duckery in Standpoint farmer
on Verona has furnished and scowed across
the river and sold by the ton the largest
amount of their cabbage, and the large leaves
are trimmed with about two inches of stump
lett on. And by the way that was before
they began to dress ducks, and there were
more there than in the whole State, and it
took so pailsful at one feed to 60 around.
About raising cabbage. 1t will hardly pay
to hire help to raise or for a farmer alone on
farm, or to go into the business very largely.
1t is only farmer with his own crew of
boys who raise besides cabbage, onions,
parsnips. turnips, beets, beans and his poul-
try butter, cider vinegar and potatoes, that
can do fairly well. Strange to say load of
cabbage can be sold nearly as well any where
IN the country as on the bay and river road