Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1846-09-24
agricultural Department.
Horticulture.

Sayiag 15natOes.-'rhe editor Of the American
Farmer gives the following method. On the APP
proach Of frost take up the vines, with the fruit on
them and hang them up snder cover in some out
house or dry place, and you will have large adj
dition to your winter store. The small green fruit
will ripen las to coor) and the large ones will prove
at that season Of the year, very acceptable We
throw the vines over pole and place it in our
barn, or any convenient place, and there let them
hang taking from the vines the fruit it is wanted
for use. In this way they keep we'll, and large
quantity can be secured with very little labor.
From the Boston Cnltiuator.
Tomato Sdxec.- Peel ripe tomatoes, stew them
as apples for sauce, aud season with salt and pep
per. IL you add butter salt will not be necessary.
The sauce is not too tart TO with meat, but
when not used in this way, 1t is improved for the
taste of some persons, by adding little sugar or
molasses.
Tomato Jelly.--Peel your tomatoes and squeeze
them through fine cloth, add their weight in sugar,
boil 10 Jelly, aud then bottle it tight. and keep ii
in cool, but not freezing place
Ra,o Tomatoes Slice up the ripe fruit in vine
gar like cucumbers, with little pepper and
salt or may be used like other fruit, without sea-
sonng.
Dried Tomatoes.-Take them fully ripe, scald
them that they may skin easily. After this opera
ton, boil them with little salt and sugar, but no
water, then spread out this in shallow pans and dry
in the sun they will soon dry enough to pack
away in bags which hang up in dry-room. When
wanted TO use, soak in warm water
To keep Tomatoes Fresh-Pack them in jars,
putting alternate layers of sand and tomatoes I'M
til the vessel is full, then cover them up tight to
keep the air out, and set them in dry, cool place,
but not cool enough to freeze. Some say they
may be kept in this way all winter.
Tomato Piekles-Pickles are made OF the
green fruit in the same way as you would make
cucumber or other pickles. The ripe fruit may
likewise be picked, and some prefer it; 1t is doubt
less one Of the most wholesome, or, allowing tina,
pickles are unhealthy, it is the least unwhoesome
To preserve TOm0toes.-Dissove salt enough
in water 10 make it bear an egg; place perfectly
ripe tomatoes in stone or glazed earthen pot
without pressing them cover them with the brine
cover the pot with plate ia such a manner that il
presses upon the fruit This simple process will
preserve them more than year without attention.
They should be soaked in fresh wafer several hours
or longer before cooking them.
Tomato Pies.-Stew tomatoes aud rub them
through sieve; and add spice as you would to
apples, and make into pies.
Tomato Jdm.-Stew tomatoes and rub them
through sieve then add the same weight in sugar,
and stew away 10 the usual consisence of Jam.
Tomato Preserve.-Take good ripe tomatoes,
peel and boil them, and preserve them with good
brown or loafsugar. or with molasses If not peel
ed they burst, and do not well retain their con-
sistency.
Tomato Cdtsup.-l gallon skinned tomatoes, 4
table spoons Of salt do. black pepper . do. all
spice, do mustard seek, 8 pods red pepper
These articles to be bruised fine and simmered
slowly in pint vinegar three hours then strain
ed through hair sieve To be stewed down to
half gallon Of Catsup