VOL. XVIlf, NO. 30. 



AND HORTICULTURAL REGISTER. 



■some well-shellered spot. On the approach of 

 1 w<-ather, they may be removed to some place 

 ler cover, and taken out again after the unfavor 

 B weatlier is over. If no frame, as spoken of 

 «t hand, sow the seed on'arich moist piece of 

 und, the last week in, April, in a sheltered siUi 

 fl; Ji ground must be well enriched for this 

 p_qa^^,|d the older the maluire is, the better 



it over, arifl rake the surface very fine and 

 1 ; then sow the seed pretty thick, on the sur- '' 

 ', and with a clean spade beat it lightly down ' 



and even, ar.d cover it over, about a quarter of 

 nch, with fine soil. i 



.s soon as the plants are about two inches hia-h I 



should be transplanted into a nursery bed— but 

 ions to this, the ground must be well manured 

 dug ever ; then lay a board on the ground in 

 r to stand upon, and set the plants out in rec- 

 order, at least three inches apart, plant from 

 t. Some may think this last process too much 

 )le; but I can assure all who have such 

 lea, tliat it is a process indispensably necessary 

 the utility of it will be presently seen. When' 

 ilants are taken up from the seed bed, before 

 ceding to transplant them, do not neglect to 

 )ff all the side shoots, which it will be seen, 

 ust making their appearance around the base' 

 e plants, and cut off the end of the roots, if it 

 sired to produce first rate celery. 

 )out the first or second week of July, the plants 

 be ready for the final planting out-their 

 g, robust appearance, by this time, I imagine, 

 Jive great encouragement to tlie grower, to go 

 d end the good work ; but, on the contrary, if 

 lants had not been removed from the seed bed 

 ;fore advised, what a miserable appearance 

 1 they now make ! so much so, that the stems ' 



too weak to bear up the tops, now that they 



singly, they would lie flat upon the ground. 

 1 this IS the case, the remedy is, to cut off the 

 and leave three or four naked stems stickinc- 

 I disgrace to any person who has the leasl 

 isions to Its cultivation^ The plants being so 



It will be found necessary to shade them 

 ;he sun through the middle of the day, for 

 time, until nature has made a fresh effor't, and 

 ants start to grow : not so with those that 

 been transplanted ; for, by removing them 

 1 trowel on a damp day, they will scarcely 

 le change. This is the gain—for whilst the 



will require shading and nursing, these will 

 king a rapid growth ; and, however well the 



plants are nursed, i( is rare that they ever 

 such good heads as those that receive no 



should never he used. After the manure has been i 

 tlirown into the trench, it should be dug over, in 

 order to mix the soil at the bottom of the trench ' 

 thoroughly with it; this done, cut a little of the' 

 soil from each side of the trench, for the purpose of I 

 covering it about an inch, and it will then be ready I 

 fur the plants, which should be set out six or eight 

 ^ inches apart, in a straijjht line, doun the centre. | 

 ; Keep the celery free from weeds, and earth a 

 ; little, ot different times, till the trench is nearly 

 ' h.led up ; then earth it up no more, until it is done 

 lor the last time, which should be the first or se- 

 [c.md week of September, or sooner, if necessary 

 I I have two reasons for following this process. The 

 first is, that the roots of the plants are already co- 

 vered as much as they ought to be, if we suppose 

 the sun and air has any effect on them, or is of any 

 benefit to them. My second reason is. that the 

 celery will make a stronger growth, and will be 

 very much superior, both in size and quality, to 

 that which is earthed up every week or ten days, as 

 IS generally done. Good celery ought to be solid 

 thoroughly blanched, and of large size, and perfect- 

 ly clear of any blemish; such as rust or canker. 

 ^oi»-s, J. VV. RUSSELL 



Mount Auburn, Cambridge, Dec, 1839. 



255 



he cultivator has a peat meadow, that is at 

 : overflowed with water, he will find it the 

 tuation of any, for the growth of celery ; but 

 e are but few, comparatively speakino-, who 

 Jch facilities, the ne.vt best location' would 

 ire the soil is deep and moi.-f, with the sub- 

 ly. One sure guide to go by is, always to 

 deep moist soil, whatever the sub-soil may 

 r It matters not however rich the ground is 

 with manure ; if there is a deficiency of 

 -e the growth will be slunted. 

 repariug the trenches for the final planting, 

 oil IS deep, dig it out to the depth of eigh- 

 iches by fifteen inches in width ; and the 

 as far as is thought proper for the number' 

 Its ; SIX inches of the tiench must be filled ' 

 1 the best old rotted manure that can be 

 id ; as long strawy litter is not suitable, it j 



MAKING BACON. 



Bacon is an article of use in nearly every family 



, in this country, yet very little attention is paid to 



its preparation by most of our farmers. It is 



enough for them that the hams are taken out, salt- 



1 ed at random, smoked in an imperfect manner, and 



this is then called Bacon. The western part of 



I Virginia is most famous for its fine bacon, and 



those at the north who have in substance adopted 



the mode pursued there, find tlieir bacon greatly 



improved. 



Too heavy hogs are not as good for bacon as 

 those that are smaller, if equally well fatted. One 

 that will weigh two hundred is large enough, as 

 the salt will strike through the pieces more equal- 

 ly, and the smoking be more perfect. It is essen- 

 tia! for the first rate bacon, that the pork should be 

 corn fed ; at least if any thing is used in fattenincr, 

 it should be in the first part of the time, and coni 

 be given for five or six weeks previous to slaugh- 

 tering. Tlie pork of corn fed pigs will be hard and 

 compact, and the kidney-fat instead of being soft 

 and unctious like lard, will be solid like beef suet. 

 In the best establishments for making bacon, 

 three pecks of salt and one pound of saltpetre are 

 used for every thousand pounds of pork, the salt to 

 be measured and the saltpetre reduced to powder, 

 thoroughly incorporated or mixed with it. None 

 but the best salt should be used in making bacon. 

 At the south, that which is produced at the Kenha- 

 wa works, at the first crystalization is preferred ; at 

 the north, the coarse salt of the Onondaga works, or 

 that produced by evaporation, is to be chosen as 

 more pure than any other kind. 



The prepared salt is to be thoroughly rubbed on 

 Ihe meat, and then liberally sprinkled over the out- 

 side. There is little danger of over saltinir from 

 quantity ; it is length of time that produces the re- 

 sult. The meat is to be laid with the skin side 

 down in good casks, the hams and shoulders first, 

 and then the smaller pieces. Salt must be sprin- 

 kled over the bottom of the cask before the meat is 

 laid in. At the fourth or fifUi day the meat must 

 be taken up and again thoroDghly rubbed with salt 

 At this period of the process, some use a tea spoon- 



ful of powdered red pepper to each |,iece, and the 



whole IS replaced after any bloody or impure brine 



that may have formed in the cask is removed. In 



about two weeks, the smaller pieces will be fully 



salted, and .-hould be taken from the cask, and the 



I remainder repacked, those that were at the top be- 



1 ing now placed at the bottom, as pressure will pre- 



I vent the passage of the brme through the meat, if 



I the position of the pieces is not chanired. The 



j shoulders will he struck through in about three 



j weeks, and the hams in four. 



Smoking is the next important part of the busi- 

 ness, and should be well done, or good bacon can- 

 not be made. Smoke houses are usually too small ; 

 the meat hangs too crowded and too near the fire.' 

 The pieces should by no means touch the wall or 

 each other, but space for the free circulation of the 

 smoke should in all cases be allowed. • The time 

 required for smoking is the same as that for salt- 

 ing — four weeks for hams, three weeks for shoul- 

 ders, and two weeks for the other pieces or mid- 

 dlings. Damp weather is improper for smoking 

 meat, as the bacon, from the dampness that is apt 

 to settle on the meat, acquires a bitter flavor in 

 some respects like that given by pyroligneous acid 

 Sound maple chips, or blocks of hickory wood, are 

 chosen for smoking meat, though the celebrated 

 Hamburgh hams are smoked with oak wood alone. 

 The smoke-house should be at a moderate tempera- 

 ture, as that will greatly assist in preventing the 

 appearance of dampness on the meat. 'Jwo fires a 

 day, if properly made, will finish the smoking in 

 the time specified above. Some throw occasion- 

 ly powdered red pepper on the fire? ts it is said to 

 prevent the attacks of insects on the bacoij after 

 smoking, and somewhat improves t?hc flavor. 



If the smoke-house can be kepf'ps.-fectly secure 

 against the entrance of insects, and is dark and 

 cool, the bacon may be left in' it till wanted for use. 

 But there are few houses of this description ; and 

 on the approach of warm weather it must be taken 

 down and packed away secure till required for the 

 table. Salt, clean hickory ashes, or oats, will se- 

 cure it from insects or dripping, if placed' in a dry 

 and cool position. The best mode of preservino- 

 hams is to pack them down in powdered charcoaf, 

 which will not only effectually exclude all insects' 

 whatever, but by keeping the meat dry, and cor- 

 recting any tendency to unpleasant flavor, keeps 



the meat in good order for any length of time 



Genesee Fanner. 



Improved method of training Raspberries Cut 



out all the weakest shoots, so as to leave only 

 about six on a stool ; then twist the point of one 

 shoot from one stool with one shoot from the stool 

 adjoining, so as to form anarch.. Do the same 

 with two other shoots of each plant, so as to form 

 a triple arch between plant and plant, in the direc- 

 tion of the rows, all through the plantations ; the 

 space between the rows being left open as usual. 

 The plants should be six feet apart every way. 

 The fruit produced by the trained canes will be 

 fully exposed to the direct influence of the sun and 

 to that of the air, and there will be more room for 

 the suckers. — Floricultural Cabinet. 



It is easier to die without the thought of death, 

 than to think of death without the apprehension of 

 danger. — PascaPs Thovghts. 



To he great is not in every one's power, but tc- 

 be good is in the power of all. — Cato's Letters. 



