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Giant Radishes

Gettysburg Compiler (Gettysburg, Pennsylvania)
October 9, 1822 Page 4


Large Radish - The garden of Walter B. Hudson, Esq., in Shirleysburg, has this year produced an abundance of Radishes of great magnitude. One was taken up indiscriminately from the bed and measured in length eighteen inches, its circumference, twenty-two and one half inches, and its least, thirteen inches. This species of Radish is solid and red to the heart. In the same garden, Beets are not growing, of which a great number measure twenty-two inches in circumference. - Huntingdon Advocate.

Vineyards in Pennsylvania

Republican Compiler (Gettysburg, Pennsylvania)

April 28 1824

Now is the proper time to set out Grape Vine cuttings. In York county large Vineyards are planted and planting. Mr. Eichelberger has several acres in flourishing vines; and the experience of last year shows that they may be made profitable. Indeed, we may have wine as pure, and nearly as cheap, as cider.

Cuttings may be obtained of M'Mahon & Co. 13, south Second street, Philadelphia. Ground having a southern exposure should be chosen for them. The following directions are worthy of attention. Make the earth mellow; if rich, the better, if not, lime it well, and manure it when you can. Mark out your ground in squares of six feet, at each corner driver down a stake 4 feet long, firm in the earth, make a hole with a spade, near a foot deep, lay your cuttings a little sloping and so deep that the second bud from the top may be on a level with the surface, drew the loose earth round it which press with your foot lightly. Chester and Delaware may be as renowned for their delicious fruit and pure wines, as they are for fine fat meats of all descriptions. - Village Record

How to Use Salsafy
Republican Compiler, Gettysburg, PA, February 4, 1829
Salsafy, or Vegetable Oyster
This plant is biennial, and the root is a good substitute for the real oyster. It is of easy cultivation in a deep rich soil. The young plants are not so liable to be destroyed by insects as most other biennials. The roots are shite and shaped like a parsnip. They may be taken up late in autumn and secured in moist sand from the air or be suffered to remain cut and dug up when wanted. Every lover of Oysters who lives at a distance from the sea shore, will wish to cultivate this plant after he has once eaten it, when properly prepared for the table.
Mode of Cooking
Wash the roots, and cut them transversely into thin pieces, boil them in a little water or milk and water. When boiled soft, mash them and thicken the whole with flour to some degree of thickness; then fry them in fat of salt pork or butter. They are a luxury. - N.Y. Farmer

How to Preserve Hams in 1830

Republican Compiler, Gettysburg, PA, October 19 1830
To Preserve Hams
A writer in the Leesburg Genius of Liberty, who signs himself John Potter says:
"I have for more than twenty years past kept meat hanging up in my smoke house, through the summer season, and no fly or bug has injured it. To prevent such injury, I take clean, strong lye, made of hickory wood ashes and boil it to make it stronger than it generally runs off; then I take my bacon, or smoked beef, having two or three gallons of the lye in a large iron kettle. I take each piece of meat and dip it into the lye, so that it is completely wetted with it; then I let it dry; after which I hang the mat in its former place. By this process I have invariably found that it kept the meat free from bugs and worms, and no taste of lye is perceived, not even on the outside."



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