The Brandon news. (Brandon, Miss.) 1892-1961, 1907-12-19

ooIIS Oh microbes and bacteria. Then
all winter you will know one apple
from another by the smell over the
bin. The aromas will blend in the
middle Of the cellar. In this apple
cellar of yours, which may be under
your carriage house, well lighted and
we'll ventilated, you will have bins
on the side walls, and a brook rum
ming along the middle floor-a clean,
| fresh, drinkable brook; to keep the
fruit from shriveling. The boys are
placing the apples in these bins now.
You do not hear the Golden Pippins
rattle as they are poured-for in
deed they are not poured, but they.
are lovingly transferred from the
| basket
| About one-fifth of each load is
sorted out into boxes, and left out
side of the cellar to be pressed into
cider-every apple that is in the
least defective. A true farmer should
certainly have his own cider press
and grind his own apples. 1t should
be beautiful process and clean
| one. Homemade and strictly hon.
est cider would reform the most in
| famous drunkard. Every apple
| must be clean and without decay. It
is not any more fitting to drink
rotten apple than to eat it. All,
but you never tasted cider before!"
To be sure, but it pays to be decent.
What an appetite! And yet l have
sampled nearly every sort in the or
chard, and there are over half
hundred-only few of them how
ever do not this year bear fruit. Yet
good appetite is an honest affair
and wholesome, and we are glad to
hear the call for supper. Do you
know samp? Have you ever tasted
1.-THE real old-fashioned samp? If
not, you have SO far missed the most
perfect food man and nature ever
put their heads togethe rto devise.
Take the very finest ears, right from
the husking. You must not wait for
flavor of mold to touch even the
cobs. Dry the ears around the stove
pipe-then persuade your miller to
grind it alone, and to give you the
result at once-it must not lie about
the mill. Then sift out all the fine
meal, and dry the rest on salvers in
the kitchen. When thoroughly cured
put 1T on the stove in a kettle about
half filled with water. Bring it to
boil. Then set it back to cook
more slowly-all day. You will
never forget it, if once you have heard
samp boiling on kitchen stove
the bubbles bursting with a pouff,
pouff, pouff. Stir it gently, but you
must not forget it for a moment. All
day long it must be watched and
stirred and thought of and smelled.
1t must go on at daybreak, and it
must gently cook until night. The
odor changes about noontime. 1t be-
comes tempting to the nostrils. 1t
grows irresistible about o'clock. At
the fragrance takes possession of
the whole house; it becomes a mys-
terry. The little mother has done
| nothing else for two hours but watch
1t and smell it. I assure you that
cook without good nose is not worth
having. Now the blue bowls are on
the table. A pan Of milk with solid
| cream is in the centre. The samp is
yellow as gold, and it is still burst
ing open with little explosions of
heated fragrance. Ye gods! your am
brosia and your nectar are nowhere
compared with samp and milk. The
real samp of our mothers day. It
| is a. lost art, and for these forty
years I have neither tasted nor
smelled genuine samp. Afterward an
apple pie! A pie of Spitzenburg
apples! Our mothers would not cook
any others, and they were right; and
to this day there is no other such
apple for pies. The Astrachan makes
| better jellies, and, for baking, the
| York Pippin and the Gravenstein are
ahead; but not for the creation of
that summation of kitchen art-the
apple pie. Did you ever see one
made? Well, I cannot say how it is
done nowadays, only suppose it is
| like everything else, by measure and
by weight. But then, in my memory
| days, a woman did not follow any
| rules at all - that is six spoonfuls
| of this and two spoonfuls of that.
Bless my soul! Why, just enough,
| and if you have not the cooking in
stinct, so that you know what is
| enough, you will not be a cook by
going to cooking school-not till
you die. But the pie? Yes! It was
a compound of goodness, but it had
unity-and it was full of digestion.
In my boyhood the old people
scraped apples when eating them raw,
to avoid Indigestion = For a delicate
stomach I could rnameayou half a
| dozen sorts: the Wismer, the Deli
cious, the Stuarts Golden, the McIn-
tosh, the Walter Pease, and the
Danchy Sweet. These are creations
of a recent day.
There are already seven thousand
apples catalogued in the United
States, and suppose a great many
| more varieties remain uncatalogued.
What shall the future apple be? Not
seedless, for seedless fruit is at the
end Of evolution. We want seeds
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