ANSWERS TO CORRESPONDENTS

Otago Daily Times, Issue 22822, 5 March 1936, Page 8

ANSWERS TO CORRESPONDENTS

S. C., Port Chalmers.—The question of holding a railway picnic is at present under consideration, “ Jubilee,” Ashhurst.—The ladles present at the banquet may please themselves by weariug or not wearing hats. H. A. C., Port Chalmers.—The complaint is probably associated with adolescence. For treatment a medical man should be consulted if necessary. P. J. C,, Dunedin. —(1) On August 24, 1908, at Sydney, Tommy Burns beat Bill Squires, the latter being counted out in the thirteenth round. (2) On December 26, 1908, at Sydney, Jack Johnson beat Tommy Burns In 14 rounds. “ Subscriber,” Herbert.—(l) Nectarines can be grown from the stone, which may be planted in autumn or spring. April is the most suitable month for planting. The nectarine and peach are closely related, and cannot be relied on to come true from the stone. The planted stone may throw a wild type of either fruit. (2) Apricot, peach, and cherry plum stones may be planted at the same time as the nectarine. The Moorpark variety of apricot is the only one which can be relied on to reproduce true. The cherry plum will reproduce true. The best plan is to buy trees ready -for planting or to bud on plum stock. (3) The method of "dry” pickling French and runner beans is ns follows:—Wash the vegetables, drain off water and weigh. For each 1001 bof vegetables weigh out 251 bof salt; and for smaller quantities use the same proportion. Spread a layer of vegetables about Iln deep on the bottom of a clean keg, barrel, or crock, and' sprinkle heavily with salt. Continue adding layers of vegetables and salt until the container Is nearly full. Then cover with clean cheese cloth; add a board and weight. Stand for 24 .hours. If the salt and pressure of weight have not extracted sufficient brine to cover the vegetables after 24 hours, prepare a strong brine by dissolving 11b of salt In two quarts of water and pour enough of this over 'he vegetables to come up to the lop of the container. There will probably be a small anount of bubbllj?, but this wl'l not continue for long. As soon as the bubbling has ceased, protect the surfr.ee of the liquid by pouring on hot paraffin wax.