Martinsburg gazette. [volume] (Martinsburg, Va. [W. Va.]) 1833-1855, 1841-04-01
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USEFUL.
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PRESERVING FRUITS.


PEAgs.-Whcn made into preserves
this fruit requires three-quarters Of a
pound Of sugar, TO pound Of pears. Syr.
up made as directed from brown sugar is
good. Put the pears in the syrup, and
boil them till soft. The astrngent or
choke pears are good for preserving. A
little ginger tied in bag and boiled with
the fruit improves their favour, or lemon,
or orange sliced, may be added at plea.
sure. To make marmalade, boil the pears
with the skins on; when soft, rub them
through sieve, and put TO each pound of
pulp three-four,bs Of pound Of sugar.,
Stew il slowly till il is thick jelly. Mar
malades must be stirred constantly, or
they burn on the kettle.
QUINcE.-Ths fruit makes the best OF
preserves, and one the least luxurious to
health. Pare and cut the fruit in slices an
inch thick, taking out the cores carefully,
50 that the slices remain IN the form Of a
ring. One pound of sugar is required for
a pound Of fruit, ami white sugar is to be
preferred. Dissolve the sugar in cold wa
ter, quart to pound A.; put in the sliced
ounces and let them remain half day.
Taey are then put over slow fire, and
boiled gently, always having sufficient
syrup to cover the ounces. When small
splinter will so through them easily, they
are done, and are To DE turned out. In
about week turn off the syrup and boil it
down, 80 that there will be just enough to
cover the fruit. They mus, be ripo to
preserve good in this way. The parings
and cores of ounces are used for marma-
hide, which Is made by strewing them in
small quantity of water over a fire till
soft, then rubbing them through SIEVE
and adding to each pound Of strained
ounces pound of sugar. Put the vessel
on few Goals, and stir constantly for one
hour. When cold, it cuts smooth if suffi-
GENTLY stewed, making jelly Of the rich
est kind.
AppLEs.--Tart mellow apples are the
best for preserves, and they must be pared
ana the cores taken out with a small knife.
Three-lourths OF pound of sugar, tea
spoonful Of ginger tied in bag, and water
to cover the apples, are allowed to pound
of fruit. The apples must be put into the
prepared syrup when it is lukewarm; and
when taken up and partly cooled, put in a
little essence OF lemon. In week turn off
the syrup, boil it, and return it hot to the
fruit. The Siberian crab-apple makes Il
superior sweetmeat, preserved as above,
whole and without pairing.
TOMATO JELLY.--We have been shown
specimen of tomato jelly, prepared in
the family of DR.. B. Page, Of this town,
which was very palatable and nice.
Tae doctor thinks the medical proper
ties Of the tomato is such as strongly to
recommend their culture. In all pulmo.
nary diseases they are excelleni-good for
a cough and sbo;hing to the lungs.
The process Of making them Into jelly
is simple and easy. When the tomatoes
are ripe, stew them thoroughly in brass
kettle. Their own juice is sufficient for
this purpose. When we'll stewed, strain
them through a coarse cloth, add an equal
part of sugar, and then boil gently for a
few hours, when il will be fit for the Jars,
TO keep and use MS IS found convenient or
necessary. Maine CRltrdtor.