842 
THE RURAL NEW-YORKER 
December 21 
Why the Pork Spoils. 
W. D. Barns, Orange County, N. Y. 
—If the barrel used is not perfectly 
clean, the pork will be very likely to 
spoil in hot weather. In addition to 
what H. F. G. says on page 808, that he 
does, he should always keep the pork in 
his barrel covered with a thick laj’er of 
salt. I have always used Turk’s Island 
salt for packing pork. A slight covering 
of salt is put in the bottom of the barrel 
and between each layer. The layers 
should be packed tight so that they will 
not float when the brine is put on. On 
top of the upper layer, about a peck of 
salt is spread. The whole is covered 
with a brine that will float an egg or a 
potato. When a layer is broken, if any 
of the pieces of pork loosen and float, 
there should be sufficient salt to scrape 
some on the loose piece, and sink it 
under the brine. A whitish scum is 
likely to form and float on the brine ; 
this should be skimmed off immediately. 
It matters not how much salt may be 
undissolved in the bottom of the barrel, 
if the meat is not covered with salt, it 
will rust and have a musty odor if it 
does not spoil. But if each piece be 
kept covered with salt until the barrel 
is emptied, there will not be any un¬ 
pleasant odor or flavor to the meat. 
J. C. Senger, Virginia. —As set forth 
by H. F. G., page 808, “The conditions 
seem to be all right to make the pork 
keep sweet and good” ; but evidently 
they are not. I had just finished with 
one of my barrels of pork when The R. 
N.-Y. arrived. As usual, I dropped 
everything to scan its pages, and saw 
the question : “ What ails the pork ?” I 
am sure that it ought to have been : 
“ What ails the brine?” The pork, we 
naturally infer, is in prime condition 
when put into the barrel. The barrel 
cannot be blamed, prima facie, because 
the stone jars yield the same results. 
The logical inference is that the brine 
must be the cause of the trouble. Now 
this is the way I manage, and the appe¬ 
tite of my household is the only reason 
I can assign why my pork does not 
“keep” indefinitely. I cover the bottom 
of the barrel with a thick layer of salt, 
such as we use in the kitchen and buy in 
large sacks. Then the meat is packed 
in, and a handful of sal* sprinkled be¬ 
tween the layers. The hams and shoul¬ 
ders occupy the center, while the sides, 
skin against the staves, line the barrel. 
A final sprinkling of salt, and the whole 
is then weighted with a clean, flat slate 
rock. So much for packing. Before I 
begin this, however, I prepare the brine 
in clean tubs by dissolving salt until the 
brine floats a fresh egg weighing 1)4 to 
1 % ounce. By the time I am through 
packing, the “ milky” impurities of the 
salt float on the top of the brine and are 
carefully removed. The brine is then 
poured into the barrel, and my pork is 
safe, the brine preserving the meat and 
at the same time keeping flies, etc., 
from it. By first washing the meat in a 
weak brine before packing, I secure a 
neater article, besides avoiding the risk 
of the brine becoming tainted from any 
pieces that may have coagulated blood 
on them. I think that the brine made 
by H. F. G. is not of proper strength. 
J. F. D., Washington C. H., O.—I sug¬ 
gest that the brine ought to be removed, 
all the blood washed off the meat, the 
vessel cleansed and new brine put on. 
The blood in meat comes out in the 
brine, and, if not removed, will cause 
the trouble. To be doubly sure, put on 
a third brine. Rock salt is best. 
A. B., Federalsburg, Md.—I would 
suggest that possibly the pork is stored 
where the temperature varies much at 
different times. The consequence of 
this would be that, in colder periods, the 
salt would settle in the bottom of the 
receptacle, and during warm weather, 
the brine would remain unsaturated. 
Almost any pork will spoil, even though 
packed in tight barrels, unless these are 
reversed at frequent intervals. When 
there has been much deposit at the bot¬ 
tom of the barrel, turning the same 
brings the salt again at the top, where 
it will be re-dissolved the first warm 
day, thus keeping the brine constantly 
saturated. If the salt remain at the 
bottom, the brine at the top of the cask 
will soon become too weak to keep the 
pork, as it cannot re-dissolve the salt 
from the others. 
P. C., Milford, N. II.—I have had the 
same trouble for 20 years with the pork 
barrel in the same place. I get a new 
barrel every year, and use plenty of salt. 
I think that I got some light a few days 
ago. I was in the cellar and saw that 
the sun was shining on the pork barrel. 
It was on the north side of the cellar 
behind the stairs, and I never once sus¬ 
pected that it was possible for the sun to 
reach that spot. I think that my pork 
will keep after this year. If II. F. G.’s 
barrel is where the sun shines on it just 
a short time every day, I think that must 
be the trouble. 
Another Potato Estimate. 
A. W. L., Arkport, N. Y. —Here are a 
few notes with regard to the cost of 
our potato crop. We raise a good many, 
and I thought that, perhaps, our experi¬ 
ence might be of interest: 
Plowing. $1.50 
Harrowing twice.60 
Marking both ways.40 
Fitting seed.30 
Dropping.50 
Covering.60 
Weeding with weeder twice.30 
Cultivating twice. '80 
Hilling twice.80 
Hoeing once. 1.00 
Fighting bugs. 1.00 
Digging and assorting. . 6.00 
Marketing or putting in cellar. 2.50 
Use of land. 3.00 
Total.$19.30 
At 150 bushels per acre, it makes the 
cost per bushel about 13 cents, which is 
the market price here at present. I con¬ 
sider 150 bushels per acre as high as a 
farmer in this vicinity can make his 
crop average, one year with another. 
Some will get as many as C. E. C. (200 
bushels;, but as many will not get over 
100 bushels. The person that gets 150 
bushels or more at 13 cents per bushel, is 
not doing business at a positive loss, 
while the person that gets less than 150 
bushels, is. I consider §3 very small rent 
for ground that will raise good potatoes. 
July-Sown Rye. 
H. W. G., Palmyra, O.—Last July, I 
plowed a young peach orchard, and not 
wishing to leave the ground bare, and 
being short of fall feed, I sowed 1% 
bushel of rye per acre and harrowed it 
in. It came up well and grew nicely for 
a time ; but it soon began to turn red 
and dry up around the trees. It has not 
made a large growth, not enough to cut, 
but still there is considerable feed on 
the ground. It seems out of season for 
it to grow tall. I think that, if it 
were fed off as soon as it was large 
enough, it would stool better, and if not 
too dry, it would make a very satisfac¬ 
tory growth. I was unable to turn 
stock on mine until lately, so could not 
try it in that way. There is more than 
double the amount of feed on it that 
there is on Crimson clover sowed among 
beans at the last cultivation, right beside 
it, and also than where my brother 
sowed the clover with buckwheat. It 
has done so well in so very unfavorable 
a season, that I shall try it again. 
The Color of Eggs Again. 
0. W. M., Middletown, N. Y.—It 
seems to be the theory of the experts, 
page 793, that the color of eggs is in¬ 
fluenced by the green food eaten. It 
must not be supposed that my hens re¬ 
ceived nothing but wheat to eat. Every 
morning they had a full feed which con¬ 
sisted of a mixture composed of wheat 
bran, ground oats, dried brewers’ grains, 
(Continued on next page.) 
lUij&ceUattcou# gulmtisinfl. 
In writing to advertisers, please always mention 
The Rural New-Yorker. 
PDiucnu oi ni/CD~ Theiartresthand,er 
ummoun ULUVI.lt Of American-grown 
Crimson Clover Seed in the United States, is JOSEPH 
E. HOLLAND. Grower and Jobber. Milford, Del. 
Also. Cow Peas. Winter Oats, Timothy Seed, etc. 
My Back 
Arms and limbs are stiff and lame and it is mis¬ 
ery for me to move. This is rheumatism, caused 
by lactic acid in the blood. Neutralize this acid, 
purify the blood, and cure rheumatism by taking 
Hood’s 
A ft Ilf DC 1C SI per bushel, sacked. Second- 
UU Tv rCRw Crop Carman No. 1 and White 
Bliss potatoes. The best early potato grown. Lady 
Thompson Strawberry Plants. $2 per I.Oi'O. 
T. B. PARKER. Goldsboro, N. C. 
OPPORTUNITY 
to buy SEED 
POTATOES 
VOUR 
I is NOW. Never cheaper. Catalogue ready in 
I December. Horse Shoe Farm CHESHIKKS are 
going fast. Write me. C. E. Chapman, Peruville, N.Y 
Sarsaparilla 
The One True Blood Purifier. 
Hood’s Pills cure all Liver Ills. 25 cents. 
One n A Dll Jl y y A I Potatoes 
Barrel uAnlflAll NO. I FREE. 
To any grower sending for Circular within one 
week who will name the nearest number of tubers 
in it. Sample tuber. 1 c.. by mail; car lots reasonable. 
S. J. SMITH'S SEED FARM, Padelfords, N. Y. 
BERRY GROWERS, REJOICE! 
18 to 20 cents a quart for your berries by shipping 
in my new DISPLAY PACKAGE. No division slats, 
no hinges, no crushed berries. The best package ever 
invented or your money refunded. It has cost us 
hundreds of dollars to secure our rights at Patent 
Office. For 50 cents, by registered letter, we send a 
detail drawing showing the sizes, cost and howto 
make it. Simple; a child can make it at a cost of 
only 20 cents. Act at once and get a handsome pic¬ 
ture of one of our packages tilled with Brandywine 
berries—a beautiful display. Only 1.000 drawings 
will be sold; just to cover mv expenses at Patent 
Office. Your money back when all drawings are sold. 
TICE C. KEVITT, Inventor, Athenia, N. J. 
STRAWBERRIES. 
Introducer of Satisfaction Strawberry, has Clyde, 
Wm. Belt, Marshall, Bisel, Brandywine. Eleanor, 
Mary. Staples, Brunette. Over 40 other best varieties. 
Large stock v«ry fine plants. Descriptive Catalogue 
free. ENOS W. DUNHAM, Stevensville, Mich. 
THE MILLER RED RASPBERRY 
Is all that is desirable, in Plant and Fruit; it has no 
equal. We will mail 50 plants to any address in 
America on receipt of $2. For further particulars, 
and 1,000 rates, address 
JERSEY STATE NURSERIES, Bridgeton, N. J. 
$10.00 
FOR LARGEST POTATO, 
Rural New-Yorker No. 2, 
sent me and raised from seed purchased of me this 
season, will be awarded October 15,1896. Potato must 
reach me by mail, postpaid, on or before that date. 
Seed, five pounds. 30 cents; one barrel free, to person 
sending in first order. Address all orders to 
A. C GEARHART, West Decatur, Pa. 
Q r r It FOR SALE.—In five-pound lots 
dCCU or more, per pound White 
$1.25; Yellow Danvers. 75 cents (cash). 
L. E. ANTHONY, Smyrna, Del. 
Plant the Best Currants 
WHITE IMPERIAL excels all others in quality 
for a fine table currant. 
PRESIDENT WILDER combines qualities that 
make it the most valuable market and table Red 
Currant that has been put upon the market. For 
prices apply to 
S. D. AVILLAKD, Geneva, N. Y. 
ONION 
Silver Skin, 
FRUIT TR F F C Peach, Apple, Plum, Strawberry 
I null I flLLO Plants and Asparagus Roots, in 
quantities low. 20-page catalogue fuel. Send at 
once. BERLIN NURSERIES, Berlin, Md. 
THE CULLED STOCK County Nurseries. 
could be sold low. Poor stock never is cheap. SVe 
ship only prime stock Catalogue free. 
T. J. DWYER. Cornwall, N. Y. 
Japan Plums, Standard 
Pear and Peach Trees. 
The distinguishing feature 
of our stock is its superior 
quality. Stock grown at 
Geneva, N.Y. 1,000,000 Donald 
Elmira Asparagus Roots, all 
northern grown. Send postal 
for descriptive price list. 
WHITING NURSERY CO., 
Roxbury, Mass. 
ELLWANGER & BARRY’S (1896) CATALOGUE will be tbe largest .handsomest 
and most valuable that they have published. It will contain accurate and reliable descriptions of the largest 
and choicest collections of fruit and ornamental trees, shrubbery, roses, etc., ever offered, besides ample 
cultural directions. It will be richly illustrated with half tone engravings and will have a colored plate of 
new and unique design, and illustrated cover. It will be mailed to regular customers free, to others on receipt 
of 10 cents to cover postage. ELLWANGER & BARRY, Mount Hope Nurseries, Rochester, N.Y. 
Make Interesting: Catalogues—and the biggest cut ever printed, you will find 
in our little book about ROGERS’ FRESH-HUG DAN8V1LLE TREES. If 
you are looking only for colored plates and fancy pictures, do not send for one, as 
our cuts are not that kind. They will interest Business Farmers and Fruit 
Growers who want to save dollars and raise fruit. This big cut is our CUT 
W W I I IN PRICES, and this cut the result of thousands of dollars in expenses saved by 
■■ I removal from Moorestown to Dansville. Send add i ess now, and get a copy the first 
B year ROGERS NURSERIES, ISAAC C. ROGERS, Manager, Dansville, N. Y. 
PEACH. PEAR. PLUM, leading and new varieties. 
■ ■ *”■■■■ ideal, Oriole, Lady Thompson are the coming market 
Strawberries, fully tested. Raspberries—Miller, Loudon, Columbian. Blackberries—Maxwell, 
Eldorado, Leader, tr EVERYTHING CHOICE FOR THE FRUIT GROWER AT FIRST 
COST. Our catalogue, sent free, will save you money. MYER & SON, llridgeville, Del. 
SACRIFICE PRICE 
for standard Bartlett Pear Trees; Early Rich¬ 
mond Cherry Trees and Dwarf Duchess Pear 
Trees, on large, medium and small sizes. We 
_ have a large surplus of these varieties and 
will quote sui prisingly jow prices on application. Also a surplus of Dwarf Wilder 
Early. Idaho and Vermont Beauty Pear Trees. 100 car-loads of other trees; plants 
and vines at hard-times prices. One year Cherry Trees, $5 per 100. Our specialties 
are Red Cross Currant; Y’ork Statu Prune; Loudon Red Raspberry; Wilder Early 
Pear; large English Gooseberries. Our elegant Illustrated Catalogue, also copy of 
Green’s Fruit Grower, mailed free on application. 
GREEN’S NURSERY COMPANY, Rochester, N. Y. 
Your Name address 
Plainly written on a postal card and addressed to 
W. F. ALLEN, JR., SALISBURY, MD., 
will bring you free of charge his 32-page Illustrated 
Strawberry Catalogue, containing several original 
wood engravings, and honest descriptions of over 60 
varieties (largest and best Strawoerry Catalogue pub¬ 
lished); also sampiecopy of The Straivberry Culturist. 
QCWn Wn\A/l IT yon grow strawberries, you 
OC.lv Ls liUW 1 can’t afford to be without it. 
TRIUMPH 
nly Yellow Freestone P 
Ripening with Amsden. 
c “^E 
The Latest and Largest 
Yellow Freestone PEACH, 
EMPEROR 
MERCER { 
The only Sure-Bearing, 
Non-Rotting CHERRY. 
For full descriptions send for Catalogue (10«.) We will send our Beautifully Tllut. Cataloffue with 
the Col’d Plates of the 3 Wonderful New Fruits, and 1 Emperor Peach June Bud by 
mail, postpaid, for 10c. JOS. U. BLACK,SOM A CO., Village Murseries, UighUtOWm,M. J, 
Full Supply Of All Kinds Of Nursery Stock ill 
PLUM,PEACH,PEAR, 
Apple, Cherry, Quince, Crape Vines, with all kinds 
of Small Fruits. Also Ornamental Trees, Shrubs, 
Roses and Seeds, Japan, Holland and other Bulbs. 
Everything of the best—for Orchard, Vineyard, Lawn, Park, Street, Garden and Con* 
servatory. Miilionsof Trees, Shrubs, Roses, Vines, Bu’bs, Greenhouse Plants, etc Why not pro¬ 
cure the best direct from the growers and save all commissions! Write us your wants and 
we will quote you lowest prices. 
Price list and catalogue free. £ 2nd year. lOOO acres. St9 Greenhouses. 
THE STORRS & HARRISON CO. f Box23 Painesville, Ohio. 
