138 
THE CULTIVATOR. 
April. 
Stewed Apples. 
Some people think stewed apples more wholesome and 
better flavored than preserves, and I am one of the num¬ 
ber, though much depends on the kind of apple. The 
Fall Pippin for instance, though so excellent, is inferior 
in this respect; neither is the Spitzenburgh nor the 
Bellflower , equal to some others, for none of the three, 
are quite clear of an unpleasant tang. ¥e have found 
two sorts however, which are very superior, and I will 
name them. 
The Red Astracan, as one, ought to be better known, 
and every freeholder ought to have a tree near his door. 
It is of strong growth, and bears every year. It is 
among our earliest apples, and begins to color, and may 
be used, when only half grown. It is remarkable for 
its pure flavor. Where this fruit can be had, I should 
think the Yellow Harvest which ripens about the same 
time would not be stewed. 
The Belmont is another very superior kind for this 
purpose. It is also of rapid growth, comes soon into 
bearing, and bears abundantly. It is a first rate “ hand 
apple,” as our old neighbor used to say—in other words, 
a fine table fruit (uncooked;) but its flavor when stewed 
is unsurpassed. To the purity of the Red Astracan, it 
adds a spiciness of its own. 
There is a vacancy in time however, between the ripen¬ 
ing of these fruits • but I hope that experiments to be 
made the ensuing season, may discover other excellent 
sorts. D. T. Greatfield, 1 wo., 1851. 
White-wash. —Take two quarts of skimmed milk; 
two ounces of fresh-slaked lime; two pounds whiting; or 
the same proportions for any large quantity. Put the 
lime into a stone vessel, and pour upon it a sufficient 
quantity of milk to make a mixture resembling cream; 
then add the remainder of the material. When this is 
done ,crumble and spread the whiting on the surface of the 
fluid, in which it will gradually sink. It must then be 
well stirred, or ground, as any other paint. By the ad¬ 
dition of any coloring matter, you may make it suit your 
fancy. It must be put on with a paint brush, and when 
dry, a second coat should be given. The quantity 
named, is sufficient for twenty-five square yards. 
Preparations of Barley. 
Moulded Barley: —6 oz. of pearl barley, 34 pints of 
water, and sugar. Steep the barley for an hour; drain 
it, and pour the water boiling upon it, let it stew quick¬ 
ly in the oven iu an earthenware jar, covered, until per¬ 
fectly soft, and all the water is absorbed. When about 
half enough, add the sugar, and essence of lemon, to the 
taste. Pour it into a mould, previously dipped in cold 
water, and let it stand to set. When boiled quickly, the 
above quantity requires 24 hours, and is a much better 
color than when it is longer in preparation. When the 
barley flour is used, no steeping is required. 
Barley Sour:— 8 oz. of barley; 14 oz. of stale bread 
crumbs; salt, and parsley. Wash and steep^ the barley 
for 12 hours, in 4 pint of water to which a piece of car¬ 
bonate of soda (the size of a pea) has been added; then 
pour off the water not absorbed, and add the crumbs 
of stale bread, 3 quarts of boiling water, and the salt. 
Digest these in a salt-glazed covered jar, in the oven or 
(boil them slowly in a well-tinned covered pan.) for from 
2 to 4 hours, adding the chopped parsley and a little 
pepper, 30 minutes before the expiration of the time for 
boiling. 
Barley Water. —1 oz. of pearl barley and 2 pints 
of water. Boil the barley in the water till it is reduced 
to 1 pint; then strain, and sweeten, flavoring with the 
essence of lemon, rind of lemon, raisins, or currant 
jelly. Although the additions to the barley water ren¬ 
der it more agreeable, they, however, lessen its diluent 
properties.— Vegetarian Messenger . 
ANSWERS TO INQUIRIES. 
Name of Apple. —S. S. D., Meriden, N. H. The ap¬ 
ple which you received under the name of u Washing¬ 
ton Strawberry,” maybe the Late Strawberry, of which 
Thomas gives the following description; 1 1 Late Straw¬ 
berry. (Syn. Strawberry, Autumn Strawberry.) 
Size medium; roundish, slightly conical, sometimes 
faintly ribbed; nearly whole surface with small broken 
streaks of light and dark red; stalk slender, about an 
inch long, basin ribbed; flesh yellowish white, slightly 
fibrous, very tender and juicy,, with a fine, very agreea¬ 
ble, sub-acid flavor. Young trees of remarkable thrifty 
growth, leaves sharply serrate, which at once distinguish¬ 
es them from the crenate leaves of the Early Strawber¬ 
ry. Ripens early in autumn, and often keeps till winter. 
Yery productive. One of the best early autumn apples J* 
Loss of Manures. —M. E. 0., Galesville, N. Y Fer¬ 
tilizers are wasted both by leaching or washing, and 
evaporation. That they are carried off to a great ex¬ 
tent by the former mode, may be seen by an examina¬ 
tion of the water which runs from fields just after rains. 
It is evident, also, from the rich deposit which is left by 
streams, and the general fertility of alluvial soils. The 
substances which promote fertility in soils,are more or less 
soluble, and hence may be taken up and carried away by 
water. The organic portions are capable, besides, of as¬ 
suming an aeriform state, and may be taken up by the at¬ 
mosphere. The nitrogenous portion of manures, (am¬ 
monia,) which is, perhaps, their most valuable property, 
is very volatile, and readily escapes into the air when 
not covered or combined with earthy or carbonaceous 
matters. It is also easily dissolved by water, and when 
the soil is unduly saturated, may be taken away by the 
liquid. (See Cultivator for 1848, p. 284.) 
Hedge. — W. P. B., Coxsackie. The Buckthorn will 
be the 11 easiest and quickest raised, and most durable,”" 
and it will ‘ 1 keep fowls from entering.” You can buy two- 
year-old plants at most of the nurseries at $5 per thou¬ 
sand, and seed may be had of the seed-dealers at $1.25 
per quart. The plants should be set in a double row, or 
two rows, six inches apart, and a foot apart in the rows, 
which will require 32 plants to a rod, or 2000 to 1000 
feet. (See Cultivator for 1850, pp. 68, 69.) 
Animal Offal as Manure. —T. H. C., New Albany, 
Ind. We think the best use which could have been 
made of the “ sheep’s heads, hogs’ feet, kidneys, and 
plucks,” would have been to mix them in a heap with 
the u creek mud and forest leaves,” together with strong, 
unleached wood ashes, at the rate of one bushel to five 
of the animal matter. The strong decomposition which 
would follow, would completely dissolve the flesh, skin, 
&c.,and render many of the bones so soft that they might 
, be easily pulverised sufficiently to be applied to the soil. 
