The examiner. [volume] (Louisville, Ky.) 1847-1849, 1848-09-30
AGRICULTURAL.

ON DRYISG AND PRESERVING FEmTs, &c-
The present season Of the year presents an OP-
pOrtunity which no hOasekeeprT should f4I 10
improve for laying in a store Of cheap and
wholesome vegetable luxurirs for winter use
The necessity for doing this seems much
greater now than in ordinary years, for, not Oh
~ do the papers from all directions predict the
probable failure Of that grand staple the poiatOs
crop, but apples and some other fruits affect
ed by a species Of decay which makes Il quite
doubtful whether they can be kept the usual
length Of time In their natural state. We
would recommend, therefore, all hOusekeepsrs
to preserve a quantity Of such fruits and yegs-
tables as can be obtained, such a. apples, peach
ss, pears, tomatoes, grapes, &c, &c, and BY no
means forget the bright golden pumpkin.
We do not mean to load yourselves with laTs
Of preserves, jellies, jams, and eatsups, which
can constitute no essential part Of the living Of
a family, and at best Of doubtful utility bat
preserve them in such a way that when done
they shall be as hffls changed IA their qualities
as pOssibIe. Directions for doing this may BE-
found in former Numbers Of the Ohio Caltiva-
tor, or in some good receipt book, which can
very easily be obtained
Tomatoes will be found very acceptable ii
not spoiled by hot and stimulating condiments
We shall adopt the plan Of drying or Of stew
ing long time, adding nothing but salt, and
bOtiling tight in glass We would recommend
bOtiling up peaches as directed in our last pa
per. A gentleman from Michigan presented to
the State Fair Just held at Buffalo. some dried
peaches and plans which were pronounced By
the committee the most delicious they had ever
tasted. The fruit was hrst skinned by being
placed short time in a strong alkaline solution,
| (ley or peariash water,) then, after the stones
were removed, they were pressed through CO.
lander and dried ina slow oven
A word upon drying apples. OF no task can
| il be more truly said, when once rsN done IL 10
/ twice done; and in our opinion, when well done
and kept free from worms apples are hATss tises
done II must be considered q great defect in
| dried apples when a part stew sooner than the
rest. This can easily be rsmsdisd In drying by
keeping those Of a similar quality distinct from
others
A housekeeper who has not given attention to
the subject can hardly realise how much attr,c-
tivehess Is given to the table by having each
dish present distinctive character. Somstimes
the appetite is best pleased by having the apple
sauce all mashed hne; and again, how tasteful
/ and delicious Is dish Of unbrOken quarters
with abundance Of syraP- In all these cases IL
| is pre-sapposed that some careful hand flled the
dish, without daabing IL, and laid clean spoon
by the side. We believe We have already pub
| lished receipts for preserving pumpkins, II not
We will do so in our next-CHffiUaf0T-
Usrs OF SoaP-SUDs-At Towns's Hotel in
Warren, Trumball county, we saw an Isabella
grape vine, said to be but three years odd, plant
ed under the kitchen window. which had elAmed
70 the second story, . good way towards me
ridge pole, and extended its branches around Ine
corners Of the bailding to distance not less
than twenty or thirty feet, and from within four
or six feet Of the ground to the EXTREMIST branch
was full Of clusters Of fruit We we're assured
3 that the only extra advantage il had was water
, me n we'll. nearly every day, with dishwaisr'
] and occasionally sosp-suds--Czlfsrsfsr'