smithclay/nortonstories huggingface dataset:
Year: 1873

The season will soon arrive for the
curing of bacon hams, and in antlclpa-
tion thereof, we think it of some mo-
ment to throw out such hints as will
enable farmers and other householders
to secure for their families the choicest
quality of meat. Many receipts are
annually published for the curing of
hams, and yet how seldom it is in pri-
vate houses that we find really unex-.
ceptionally fine article. No other kind
of meat is comparable to the taste of
the epicure to well-cured ham of ba-
con, and yet how often it is that, from
some defect in the process of preserv-
ing, but mostly in the cooking of it, is
the anticipated enjoyment disappoint-
ed.


1t is stated that about million of
sugar-cured hams are put up in Chi
cago alone, and the art of curing them,
including their successful packing for
preservation, requires so much care
and skill, that an expert in the busi-
ness readily secures for his services as
high as $3.50 per month. These hams
are shipped to Europe, Canada Mexi-
CO, the West Indies, and South Amer
ca, but the largest market in this coun-
try is Philadelphia, and the next New
York. The following is the process
adopted, as we gather from an article
OH the subject from the New York
Tribune:


The hams chosen are of an average
weight of fourteen pounds each, and
they lose in the curing two or three
pounds each of this weight. The brine
is carefully preserved from one season
to another, and is supposed to increase
in strength as it increases in age. One
packer used brine that was seven years
old, and another, who removed to dis
tant. city, had his brine barreled and
shipped to his new place Of business
with his other stock in trade. The
waste of salt, sugar, and other sub
stance absorbed by the meat is of course
replaced by constant additions. The
brine is formed of water, sugar-house
syrup, saltpetre, salt, and certain 9TH
er Ingredients, in proportion as the ex-
perience and tastes of the packers diff
fer. Casks are filled with this brine,
In which green hams, assorted by
weight, are soaked from thirty-fiye to
fifty days, according to the different
weight of the hams. When the hams
are removed from the pickle, they are
immersed, for a short time, in clear
water, and hung up in the smoking
house for drying, which is an import
ant part in the process Of preserving
as we'll as favoring. In this process,
the hickory timber is considered indis-
pensable. Next they have to be pre-
pared for market in such manner
that they will be preserved indefinite
ly. Each ham is immersed in a thick
paste wash, largely composed chrome
yellow, which fills up every interstice
of the subsequent under and outer gar
ments carefully wrapped and sewed
upon it. Then comes the wrapping in
thick brown paper and the stitching
upon it Of the closely-ftting case of
stout cotton cloth. Next the brand is
placed upon it, and the ham is ready
for market. IS
Year: 1873

LOOK TO YOUR INTERESTS,
and insure at once in your own State, where
you participate in the profits.


Now gentlemen you have chance to insure
in good and perfectly reliable company un-
der our own supervision.


The Directors of the Company hope by ener-
gy, economy, and fairness with all, to merit
and receive, in the future as in the past the
patronage and cooperation of our citizens in
all parts of the State. my 27-ly
Year: 1873

Leather Worker in the Canada Farm
er, gives the following directions for skim
ming animals, which will be OF value to
farmers who may not be posted upon the ca =
siest way to conduct this operation. 1t
says:


We suppose the animal dead and placed
upon its back the operator, by thrusting
his knife point foremost aud edge up, makes
a slit the entire length of the carcass from
the chin over the center of the breast in the
line of the navel to the vent Let him now
stand by its side, with his face looking the
way its head lies, and taking the toretoot in
his left hand, run the point of the knife in
the line Of the foot and cap OF the knee, up
the front Of the leg, and into the central slit
Of its bosom. For the hind leg, having re-
versed his position, let the slit be made in
the heel, over the center of the cap Of the
hook down the back Of the ham to the GEN.
tra slit. In this way the hide when spread
out will have square form without long
projections, and consequent deep iudentlons
OF its outline.
Year: 1873

lu reading your most excellent paper, the
FARMER, | noticed the discussion Of the Pas
sumpsic Farmers Club on Sugar Making.
The discussion was good but | think there
is good chance for them to improve yet.
The first speaker, l.. Kline, agree with,
that everything about the manufacture Of su-
gar should be clean aud sweet, but letting sap
remain in pans all night cannot agree with,
The next speaker, G. W. Felch, says the
best sugar he ever made was sugarel off the
same day it was boiled. Now let me ask
Mr. Felch how he gets the inter or malate Of
lime out of his sirup3


| will give you my process of making SUI
gar. After sugaring is over my tubs are
brought to the sugar house and washed clean
also the draw tub aud holders. | then put
one peck of lime into sap pan, add about
eight pals Of water, make it boil and soald
all OF my tubs and holders thoroughly, aud
pack my tubs bottom side up. No mice or
squirrels will then Interfere with them. In
the spring, before time to tap, | wash all OF
the lime from my tubs, and scald them in
clean boiling water, and then they are ready
to catch the esap. As quick as get sap enough
to boil, / commence to gather aud boil.
use the common galvanized pan. Do not
boil over three or four hours before siruping
off, Long continued boiling colors the sugar
badly, | boil my sap down to the thickness
of about eight pounds to the gallon, then set
tie from 20 to "a hours before straining
then turn it of carefully through straineT
so as not to let any OF the inter run into the
strainer then put all the settings into one
tub and hang it to a tree let the sap DROP
into it, and all of the malate Of lime or nitel
viii, settle in mass TO the bottom, aud you
eau turn off all Of the sweet without loss
When | sugar of do not put anything into
my sirup to cleanse it, for there is nothing
wish to take out. make some stirred sugar
have no particular rule to cook it, but boi
till it will stir off and not be umpy,


Now propose that all the sugar maker
that take the FARMER send you sample o
stirred sugar, aud the one that sends tho best
shall have premium Of the VERMONT FARM,
ER Tor one year, providing you got enough
sugar to pay for the paper, and you shall b'
the judge, NJ Q.


IraSJurgh, March 22.


All right !-EDIToR FARMER,
Year: 1873

The benefits conferred upon mankind by
the farmer, aud the pleasure which attaches
to his vocation, are charmlngly portrayed by
Ralph Waldo Emerson, in one of his essa Us,
as follows


The glory Of the farmer is that, in the di-
vision Of labor, it is his part to create. Ali
the trades rest at last on his primitive au-
thority He stands close to nature he OBJ
tains from the earth the bread and the meat.
The food which was not, he causes to be.
The first farmer was the first man, and all
historic nobility rests on the possession and
use Of land. Men do not like hard work,
but every man has an exceptional respect
for tilagc, and the feeling that this is the
original calling Of his race, that he himself
is only excused from it by some circumstance
which made him delegate it for time to
other hands. If he has not some skill
which recommends him to the farmer, some
product for which the farmer will give him
corn, he must himself return to his due place
among the planters Aud the profession has
in all eyes its ancient charm as standing
nearest God, the First Cause. Then the
beauty of nature, the tranquility aud inno-
cence of the country, his independence and
his pleasing arts; the care OF bees, poultry,
sheep, cows, the dairy the care Of hay, Of
fruits, of orchards and forests, and the
reaction of these on the workman in giving
him a strength and plain dignity, like the
face and manners of nature-all men az
knowledge All men keep the farm in re-
serve as an asylum, where, in case of mis-
chance, to hide their poverty, or as a solitude
If they do not succeed in society. And who
knows how many glances of remorse are
turned this way trsm the bankrupts OF trade,
from mortified pleaders in courts and senates
or from the victims of idleness and pleasure
Poisoned by the town life aud town vices,
the sufferer resolves "Well, my children,
whom | have injured, shall 90 back to the
land, to be recruited and cured by that
which should have been my nursery, aud
now shall be their hospital
Year: 1873

w." OF the Passumpsic Farmers Club,
inquiries in regard to the sap heater for use
in the evaporation Of sap.


The heater used in this vicinity was in.
vented and first put to use by Mr.. Oreu
Cummns, very ingenious farmer Of East
Montpelier, who is also the inventor Of many
mechanical contrivances. He conceived the
idea of the heater from the examination of
the boiler of locomotive.


When Mr.. 9. procured his first heater at
the shop, people claiming to be wise laugh
ed at him, but after sight Of the working Of
this first heater, one man procured one, then
another, until they are IN common use. At
the suggestion Of patent Mr.. q. says that
he receives benefit enough from his to pay,
and If they are worth anything to the farm.
ers, let them have them.


They are simply tin box made long
enough to Just fill in crosswise of the arch,
with shoulders at the ends to rest on the
sides, and should be deep enough to leave
about two inches space at the bottom be-
tween the heater aud the hearth or floor Of
She arch. They can be made of any desir-
able width-l4 or l6 inches is the most
common here. Mr.. G. put in twenty -four
two inch pipes through this box for the fire,
smoke and heat to pass into the hue of the
chimney. | believe less number Of pipes,
say eighteen, made two inches and half in
diameter, is found to be more desirable un.
less for large number Of trees. A pipe or
outlet on the front side runs the sap when
heated through pipe and regulator or feeder
into ouc or more pans. Some run the sap
into each pan others into one and connect
with sphons, by which they do all the SIR
uping down in one pan, and by having an
extra pan they can change as often as they like
without diminishing the heat or loss Of time,
thereby making sirup equal in quality to
that made by any evaporator. A pipe from
the feeding holder through Que end of the
heater connects with feeder inside and keeps
the heater all right A heater with two
pans will evaporate sap faster than three
pans Of the same size without the heater.


The heater can be put into any arch by
leugtheniug the arch the width Of the heater II
the pans are of the old style or aaring at top,
a piece Of sheet iron should be fitted in be-
tween the heater and the pan. The common
way here is to make the pans the largest at
the bottom and set them crosswiso of the
arch being the largest at the bottom they
will set close together, and need no bar be
tween them.


Mr.. q. taps some 400 trees, and says that
with his heater and three sheet-and-a-halt
pans, he has never had days work boiling
sap.


The circular put out by the company
manufacturing the Corey evaporator, con-
tains no certificate or account Of the reduc-
tion Of sap equal to what Mr.. G. claims he
can do with his heater and three pans A.


Montpelier, VI. March, 10, 1873.
Year: 1873

two pans in one arch to boil with, one three
feet square in front, and one two and one.
fourth by FIVE feet, back My front pan
used to sugar off with, (by the use Of a
crane rightly constructed could raise it
or lower it, while sugaring, as | wished)


Last spring had made to order two pans
of galvanized iron, three feet square, and a
heater to suit my own fancy, viz: high. and
depth as usual, tubes twenty inches instead
of sixteen in length and the tubes we're put
in in perpendicular lines, or one directly
oUer the other. The advantage is that by so
placing your tubes you can clean your heat
or better, because you can have access to the
whole bottom. believe that Uhamberlin 4
Co., at West Burke have patterned after
my plan in all, or nearly all, that they have
made since ordered NINE. 1t has hereto
fore heen considered a difficult job to clean
one whose tubes are set in irregular lines
only by rinsing as we'll as you can, Again
get five or six extra tubes in the same space
u .a


so you will see by increasing the length of the
tubes, and the number also, have added to
the heating surface with but little extra
expense.


gather my sap into my draw-tub, and
with one and one-half inch rubber hose |
draw it into my holders, one or more as
wish, without starting my team. | then
draw it from my feed holder through FIVE
feet of three-fourths inch rubber hose and a
self-acting faucet or feeder | then draw
the heated sap from the heater just above
the top of the pans, by two one-half inch
rubber pipes and two sell.acting faucets, (of
my own invention, more than twenty-five
years ago, and which my brother has had in
use every year since,) into the two pans.
These faucets are cheap, aud reliable under
any head, be it more or less, so that all of
my fixtures have cost but little in ccmpar-
son to the benefit to be derived from them in
one season.


Ia making my sirup, do not make it as
thick as | used to do, for it will not settle so
we'll and clear if too thick dip it from the
pan into settling tubs holding some twenty
quarts, smallest at the bottom, without
straining let them stand until well set
tled-from twelve to twenty hours-then
pour off and strain, and if of the right
thickness it will be clear aud nice then su-
gar off as soon as convenient.


If cleanliness has been the motto up to
this time, shall not have much scum in su-
caring off, unless put in milk and eggs or
something else to make it, but the more
put in the more scum | shall have, aud in
my opinion the sugar will not be so white
for it.


In regard to holders or vats should pre-
fer clstern in the ground below frost, Il
could then drive team over or alongside Of
it aud empty without waste,) with pipe
leading from the bottom to the heater or
pans, the sap to be governed by a self-acting
feeder. Such cistern will keep the sap
cooler aud sweeter for long time
NATHAN WAY.


West Burke, March 10.
Year: 1873

A somewhat amusing circumstance took
place, not thousand miles from here, which
was on this wise. One lovely morning the
past summer, the matron of a certain house.
hold which shall be nameess, armed with
hoe, took her station in the garden for the
purpose Of exterminating some weeds that
were making themselves obnoxious by ap-
proprating more than their share of the nu-
tritive elements designed for her strawber-
ries. While thus employed, a gentleman
who wished to see her husband rode up, and
taking her for lass of some sixteen sum-
mers-he knew they had such daughter
saluted her with Good morning, Sis; is
your father at home?" Now the cream of the
joke is this: Two married daughters being
at home on a visit at the time, with four
children between them, the Sis " had FIVE
children and four grandchildren in the house
at the time. Her answer was not calculated
to undeceive the gentleman, so | presume
that he has not the least idea to this day but
that he addressed the daughter instead OF
the mother. l.. IL. B.


Randolph, VI.
Year: 1873

Save your money in the start. The hard
est of all is to get started. Every penny
laid up then will work for you, work all the
time-will be a co-worker with you. 1t will
not only earn, but its earnings will give you
courage, give you power. Once well started,
the thing will be comparatively easy


You earn money by working out on the
farm, and while earning money, learn the
trade, which you must do if you wish to sue
ceed in any branch Of human industry. This
gives you not only handling, but an insight
But work for the best men, the very best you
can associate yourself with This is OF such
Importance that you cannot well get along
without 1t. Such men will do well by you if
you are true to them, and advance as much
as you can their interests


Thus you will houorably and pro6tably
improve from the beginning, and soon be en-.
abled to do for yourself. Be cautious and
do not 60 too fast better to be on the safe
side than to run doubtful risks, for to be
threatened with failure is to be restless and
unhappy. This restlessness saps the health,
hurts the mind, and discourages generally.
The whole of s0me lives are thus affected
Worry shortens life, why throw it away :?
Start safely, then, and you will accomplish
more in the end. An amount of land suited
to your means and the capacity to work it, is
what you want. You are not to make money
alone remember you have a life to live and
that life to ENJOY as well as to advance your
means else your case will be a hard one.
1t will be the misers miserable life it will
be selfish, cut off from the sympathy and the
support OF your friends consider your en-
Joyment more valuable than money.


To get money, then, may be curse, if it
be the all-absorOing idea But judcious
saving, il only little at time, will cause
u constant increase, which will be gratifying
aud sustaining to the mind as it contemplates
the safety Of the future. At the end of a
reasonably long life it will be a fine accumu.
lation, counting its many thousands And
all this may be done without being niggardly.
On the contrary, you may live at the same
time, making home, and rearing a respect
able tamil y.-Erchange.
Year: 1873

Little one, come to my knee
Hark how the rain is pouring
over the roof, in the pitch black night,
And the wind in the woods a aroaring
Hush. my darling anr listen,
Then pay for the story with kisses
Father was lost in the pitch black night,
In just such night As this is
High up on the lonely mountains,
Where the wild men watched and waited,
Wolves in the forest, and bears in the BUSH
And on my path belated.
The rain and the night together
Came down, and the wind came amer,
Bending the props of the pine tree roof.
And swapping many rafter
crept along in the darkness,
Stunned, and bruised, and blinded
Crept TO a FIR with thick-set boughs,
And a sheltering rock behind II.
There, from the blowing and raining
Crouching, I sought to hide me
Something rustled two green eyes shone,
And wolf lay down beside me.
Little one, be not frightened;
and the wolf together,
Side by side, through the long, long night
Hid from the awful weather.
His wet fur pressed against me
Each Of Us warmed the other
Each Of us felt in the stormy dark,
That beast and man were brother
And when the falling forest
No longer crashed in warning,
Each Of US went from our hiding-place
Forth in the wild, wet morning.
Darling, kiss me payment
Hark how the wind is rearing
Fathers house is a better place
When the stormy rain is pouring


Bdyard FdytOr
Year: 1873

under cultivation, and gave an account Of the
orchard of Mr. Wright, of Cornwall. A few
years ago the fruit was invariably 80 wormy
that the owner thought Of abandoning the at
tempt to grow fruit for profit The orchard
was converted into a hog pasture, and in two
years the fruit was ali fair, so that Mr.. w.
now thinks fruit pays.


Other interesting subjects we're before the
meeting, of which the readers Of the FARMER
may have some account at other times.
Year: 1873

Mir. Willard, in his second address be-
tore the New York Dairymen's Association,
said think home consumption should be
promoted in all possible ways the more
country markets We can have, if properly To-
Gated to accommodate local dealers, the bet
ter. The looking to New York city as the
great center for unloading factories and load
ing up retail dealers, often operates very
dlsadvantageously to the dairy interest. |
nave case in point. During the past sum-
mer some of the Wisconsin factories which
had been sending their goods to Chicago be-
came very much dissatisfied with that mar
ket and commenced shipping their cheese
through New York city to London Mean.
while, euterprising Ohio factories opened up
IA trade with the mining interest Of Lake Su-
perior, realizing more money on their sales
than the best OF our New York factories at
this market. The Wisconsin people instead
Of taking advantage Of market at their
own doGrs, must needs look to more dis
tant locality and pay the freight on 5000
miles OF carriage, 1t is believed by many
that if the cheese OF America was properly
distributed over the country in manner so
as to avoid useless freights and commissions,
our home consumption would take nearly the
whole product, and at better prices than
have been obtained for the past two years,
New York city will always be a great mar
ket for dairy produce, | do not object to
that; but what seems to be the growing evil
is, that dairymen are inclined to look upon
it as the only outlet for their goods, and
often to the neglect of better markets near
or hnma
Year: 1873

an eminent degree the qualities which belong to
his station and career Courteous and attractive In
his manners, with intelligence disciplined by long
experience of men and affairs, and saeacious APP
probation of principles and facts, he took con-
spcuous part in the discussions of the Tribunal but
without the tendency to debate which was eXlb-
tied In some of its members


During the sessions of June, IL was decided thnt
the agents aud counsel should attend the judicial
consultations of the Tribunal except in cases where
il was thought advisable to sit with closed doors
II thus authorized publicity in regard to the decara
tions concerning the national claims of the United
States, after which it adjourned to the 18th OF July
Down to that time all the proceedings of the arbi-
traitors were in their nature public acts and were
recorded in the protocols. Subsequently there was
a series of provisional opinions, which have already
been made public by both governments. Connected
with these acts and opinions there was OF course
much oral debate. at which the agent and counsel
were present The materials of his work were thus
furnished to the hand of the author. lie has clearly
disclosed the internal proceedings OF the Tribunal III
his elaborate reports which will be received with
interest by the political student although they pre-
sent but slight attractions to the general reader
Year: 1873

The April number of the Bibl0thecd Sdcra,
the able exponent OF Andover andNewayen theology,
has a paragraph in article prehistoric ArchBol-
ogy" which may serve, in degree TO reassure the
tmid souls who fear that error in Old Testament
date may damage the foundation of their religious life
1T is principle which should keep more promi-
nenty In view than do that the integrity OF the
divine revelation should not be made to depend upon


the Interpretation of few isolated and doubtful pas
sages The integrity OF the Bible depends only upon
the truth Of those doctrines and interpretations
which are woven into the very woOf and warp
Of the book. The geneaogies OF Scripture sustain
no such relation OF Importance 10 the book
itself In such a brief and rapid epome of long periods
Of early history is given in Genesis, the words
bcget' and Of cannot he so uncquvocal in their
meaning aud limitations, that the Bible must stand
fall with the srices and most limited Interpretation
OF them There will be little difficulty In adjusting the
Bible history to any facts OF chronology that archaeoo-


iss may fairly establish Biblical crcisms not in their
way" "That feeling of measiness which many stu
dents of the Bible have arising from fear that the book
Of divine revelation is in state Of unstable equilibrium,
apex downwards. and resting Archbishop Ushers in
terprctatOn OF equvOcal words occurring in rapid
historical epitome OF little logical importance to the rest
OF the book, is not more unpleasant than 1t is unfortu-
nate"