Newspapers / The Arator (Raleigh, N.C.) / Jan. 1, 1856, edition 1 / Page 15
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:;W V TUD ABATOS. 4 SOS Keeping Aitles;S. S. Boyd, of Jacksonburgh, Indiana, states that ho has found apples to decay in keeping, more from being kept too .close and warm, than from all other causes put together. lie has succeeded remarkably .with a cellar where the air circulates freely, and Js so cool that pota toes cannot be kept there. Close or confined air" we have long since found to be detrimental,. and wc have therefore adopted the plan of suspending the apple shelves in the middle of the cellar, so that one can pass round on every side, whichjs the most convenient ; and so as to admit a free circu lation of air, which cannot take place when, the shelves are in contact with the damp walls. Iron rods arc best for supporting them, and if sufficient space is aiiowea, rat3 ana mice cannot reacnuiem. : New Seedling Potatoes. Mr. D. A, Bulkclyy of AVilUarastown, Mas3., has been amusingjiiraself for several years, - in' raising new varieties of the - potato from seed. lie has now about six hundred distinct varieties of seedlings, which.he designs nlantimr the nresent SDrinxr. for the sake of lestinc ... w , .... - , . 4, their comparative qualities; One variety produc ed by him, called the Stone Mil potato, he states, yielded an average of 26G bushels to the acre, last yearand of very superior quality. They become" fit to use as early as the 15th of July, and Keep good tho whole year. . New Mode or IUisixq Fruit Tree. A Bohemian. I agriculturist has successfully introduced.a new modo of planting. L'STead of using the process of graft ing, he takes an ofohoot of any fruit tree an apple tree" for instance and plants it in'a potato, both be ing carefully" placed in the soil, so that five or six inches of the shoot shall be above the ground. This latter takes root, grows with rapicjitv, and produces the finest of fruit. Maine Ihrmer. use or Sjllt ik Cooeino Vegetables If on portion of vegetables be .boiled in. pure distilled or rain water, and another in water to which a lit tle salt has been added, a decided difference is perceptible in the tenderness of tho two. Vege tables boiled .in pure water arc vastly inferior, in flavor. This inferiority may go jso far, in the caso of onions, that they, aro almost. entirely destituto ot either taste or odor, thongh when cooked in salted water, in addition to the pleasant salt tastle, a peculiar sweetness and a strong aroma. " They also contain more soluble. matter than when cook ed in pnro water. Water which contains 1.420th of its weight of salt is far better for cooking vege tables than pure water, because, the salt hinders the, solution and evaporation of the soluble and flavoring principles of the vegetables. Scientific American . ' . Animals kept quiet, dry and warm, will require much less food and will do more work, keep in better condition, and yield much more profit, than those exposed to the inclemency of the weather. ; Do, kind reader, remember this fact. It is un kind to starve your stock j and, what is a far more" potent argument, it is unprofitable. , New Cement. A'hew roofing material has just come into use, whicli is highly spoken of. It is a composition-or cement, made in a manncf known only to the inventor, but which has great solidity, .thoroughly Arc-proof and indestructible, subject " to nolcak, is a non-c5nductor of heat and cold, ' afld ij f cry .cheap. ; ' : Facts about Milk. Cream cannot riso through a great depth of milk. If, therefore, milk is de. sired to retain its cream for ' a time, jt should bo put into n deep, narrow dish j and if it be desired to free it most completely of cream, it should bo poured into a broad, flat dish, not much exceeding one inch in depth. The evolution of cream is fa cilitated by a rise, and retarded by a depression of lempcratUNv At tho usual temperature of the dairy, 50 degrees Fahrenheit, all tho cream will probably rise iu thirty-six hours j but at 70 degrees u will perhaps rise in half that time; and when tho milk is kent near the freezing point, tho cream will rise very slowljr, because it becomes solidified. In wet arid cold weather the milk is less rich than in.dry and .warm, and on this account more checso is obtained in cold than in warm, though not in thundery weather. The season has'its effects. the milk, in spring, is supposed to bo tho best' drinking, hence it would be best for calves j la summer it is best suited for checso j and in au tumn tm butter keeping, is better tian that of sum mer the cow less frequently milked, gives richer milk, and consequently more butter. Tho morn ings milk is richer than the evening's.. The last drawn milk of each .milking, at all times and sea sons, is richer than the first drawn, which is tho poorest. ; .T . -- Clay or marl on peaty or candy soil not on)y benefits it by rendering it more compact, but also by introducing valuable mineral elements; Honors come by diligcnco ; richca spring Crqa economy. ' ' '
The Arator (Raleigh, N.C.)
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Jan. 1, 1856, edition 1
15
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