Burlington free press. [volume] (Burlington, Vt.) 1827-1865, 1840-09-18

: IL
year owe no man hate; envy no mans happiness
lad of other mems good content with my harm :
nd the greatest of my pride is to my Craze
nd my lambs suck. !Shakspeares As you like IT,
DOMESTIC ECONOMY. Ia
The month of September is the month for 9
preserving fruits, &c. and for the benefit Of ,
,ur lady readers, who wish to furnish for
heir tables supply Of fashionable sweet
meats, pickles, &c. we devote this chapter
IF our Domestic Economy, TO those subjects
exclusively.
Where The fruits TO be preserved are very
delicate, or swcctmeats Of a superior quality
arc desired, white or loaf sugar will be best
but for most kinds of fruit, or ordinary pre-
serves, good brown, or maple sugar, will do
very well. Brown sugar r, quircs clarifying
or cleansing, which is done by dissolving il
n a small quantity Of water with a gentcI
heat, then, after cooling, stirring in the
whites Of eggs we'll beaten, and gradually
heating tho syrup until all the impurities rise
to the surface, when they are to be skinned
of, and the clarified syrup left pure for pre-
serves.
Any kind of fire proof ware will do for the |
making Of preserves, witt, tho exception OF
iron but as most OF the fruits used contain
more or less acid, brass or copper vessels
timed arc the best. In no case should they |
be allowed to stand in any such vcsselto cool,
as injurious consequences might ensuc.
Stone, or china, or glass, make the best vcs-
sells for depositing swcctmcats in as they
furnish nothing injurious for the acids to act
upon. After preserves are made, tho pots
must be covered close, kept in cool place,
frequently looked to, and if about to ferment
let the syrup be poured of, scalded, and re-
turned to them while hot. A paper wet in
good brandy, and laid on the surface of the
swcctmcats, will assist much in their prcser-
walton. AS general rule, pound Of sugar
to pound of fruit is sufficient but some
kinds Of fruit require more, and others will
do with less than an equal quantity, accord
ing to its ripeness or the acid it contains.
PEARs.-When made into preserves this
lrui. requires three quarters ola pound Of
sugar to a pound Of pears. Syrup made as
directed from brown sugar IS good. Put the
pears in the syrup and boil them till soft.
The astringent or choak pears are good for
preserving. A little ginger tied in bag and
boiled with the fruit improves their flavor, or
orange, sliced, may be added at pleasure.
To make Pear mdrmaldde, boil the pears
with the skins on; when soft rub them
through sieve, and pu, to each pound OF
pulp three fourths Of pound of sugar. Stew
it slowly till it is thick jelly. Marmalades
must be stirred constantly, or they burn on
the kettle.
QuIScE.-This fruit makes the best Of pre-
serves, and one the least injurious to health
Pare and cut the fruit in slices an inch thick, ia.
king out the cores carefully, so that the slice,
remain in the form Of ring. One pound OF
sugar is required for pound Of fruit, and
vI;.n s.,s--:- - r" r--r-..-l. Dissolve ~.
sugar in cold water, quart to pound, put
in the sliced ounces and let them remaii
half a day. They are thch put over slow
fire, and boiled gently, always having suffi
cient syrup to cover the ounces. When Z
small splinter will 60 through them easily
they are done, and are to be turned out. lr
about week turn of the syrup and boil j
cover the fruit. They must be ripe, to pre-
serve good in this way. The parings ant
cores of ounces are used for marmalade
which is made by stewing them in small
quantity of water over fire till soft, thel
rubbing them through scivc, and adding t.
each pound of strained ounce pound o
sugar, Put the vessel on few Goals, ant
stir constantly for one hour. When cold,
cuts smooth if sufficiently stcwed, making
! Jelly of the richest kind.
PLuMs.-This fruit requires equal weight.
of sugar and fruit. Boil the plums slowly il
the syrup for ten minutes E; turn them in
dish and let them remain four or five days
then boil again till the syrup appears to hav
penetrated the plums fully. Put them il
Jars, and in about a week turn of the syrup
scald it careful ly, and return it while hot.
APrLEs.-Tart mellow apples are the hes
for preserves, and they must be pared AM
the cores taken out with small knife. Thrc
fourths of pound Of sugar, atea spoonful q
$ ginger tied in a bag, and water to cover tn
apples, is allowed to pound ofiruit The ap
pies must be put into the prepared syrup whe
g it is lukcwarnh; boil them till they are trans
h parent; and when taken up and partly cool
ed, put in little essence Of lemon. In
week turn of the syrup, boil it, and retur
=, makes superior sweetmcat, preserved a
4 above, whole and without pairing.
). BARBERRlEs --Barbcrries preserved, ap
a proach in their qualities the nearest TO tn
n East Indian tamarinds, and like them, ar
= frequently found useful in fcvcrs. The fru
:. should be fully ripe and allowed to remain O
| tho stems. The syrup must be rich, usin
II as much sugar as fruit: when made, an
r lukewarm, pu, in the barbcrries and DO
a them till they appear penetrated by the 81
!. rup. An orange slice is thought by some
j. improve the flavor.
ID ToMAroEs.-An Inexperienced lady,
gives the following directions for prcservir
this fruit. "Take them while quite small az
grccn-put them in cold clarified syrup, wi
an orange Gu, in slices to every two pounds
,e tomatoes. Simmer them gently over slo
III fire for two or three hours. There shou
re be equal weights Of sugar and tomatoes.
Sc very superior preserves are wanted, allie
4. IL. a.