New-York daily tribune. [volume] (New-York [N.Y.]) 1842-1866, 1855-09-26

for no Other intOxicatOn than that which womsn's
pesence always gives. In the evening there will be
sreception in the Plymouth Church in Brooklyn.
AMERICAN INSTITUTE FARMERS CLUB.
TUESDAY, Sept. 25.-PAUL STILLNAS, Chairman.
his meeting Of the Club was al unusually interesting
eDe. There average attendance of gentlemen,
sDd some twenty ladies' who to listen to the dis
ssOn Of the subject of preserving fruts and vegeta-
bks for Winter use The discussion took more than
usual conversational tone of questions and answers.
Sae Of the leading facts ELECTED are given below.
Tie same subject is TO be continued, and meetings
vii be held ia the Crystal Palace during the Fair for
this purpose. We see no reason why they may not
be pro6tably held there every day.
Preservation Of FruitS.-Mr. JUDD thought the use
q soldeTed cans would be dangerous on account OF
he poison Of the lead in the solder.
The CHAIRMAN thought not, and exhibited can
hst buTsted in the operation, 10 sh0S that If there
rally would be any danger of fruit in connection with
der it did not come in contact with 1t in these cans
The CHAIRMAN-I find It easier 70 put up In glass
tan tin. got my corks cut 10 sizes TO TIT my bot,
ls. ! put fruit and tomatoes in the bottles aud
eorked and boiled an hour then orve the cork home
and tie and when L. is cool enough seal with sealing
vtI; put tie wax very hot. The fruit looks bet
i glass bottles, and glass Ii cheaper than TIN cans
IbouSbt two quart bottles at three cents each. mix
miles and uuirces half al half IN the same bottle
sok Tomatoes an hour, but use no salt.
DR.. DuMNER Of jersey Ciy-I put up tomatoes by
vs.pg in bot water and then lightly boil and put 10
kfss through a flannel Cork ana seal ana you VIII
Ave good tomatoes all Winter. .
The CHAIRMAH--ln putting bottles IN Kettles to bon
msOme nails on the bottom TO keep the bottles IRON
rcbiUg the kettle, and that Will cave them from
hakine.
h. DRUMMER exhibited bottles Theoretically sealed
smelting and closing the neck Of the bottles by
E.t lamp.
n. JuDD contended that il was not necessary to ex-
pail the air.
he CHAIRMAN thought that the air would set the
Ir. DuxMrR thought it would not. cover jsrs of
Estmeat with paper coated with white OF egg. That
tles a cheap, perfect covering.
Ir. PARKER-I think any fruit may be preserved
ser in glass than tin. The easiest way after all is
ElrOcure ice and with that preserve fruit without de-
ay. Apples be preserved in barrels, at an even
snperature Just above the freezing point say 4o' or
~ Fahrenheit. One cause of fruit decaying Is the
reless manner in which il is handled The slightest
ruise or fracture brings on decay
Mr. PARDgE exhibited specimen of tomato figs.
Hes made of tomatoes really better than those
usde of true fgs. Ii ia easy to preserve fruit by
ks,nnc il in temperature of 400. In France il is
tpt in a clay house, made with double walls. Make
ae house any size with wall outside, twenty inches
rom the inside wall -
Tomato Itgs are made in the following manner:
Pour boiling water over the tomatoes 10 remove the
ans; then weigh them and put into stone jar with
Hmuch sugar as tomatoes let them stand two days;
len pour of the strip and boil ana skim I'LL no scum
ses then pour II over the tomatoes, and let them
EInd two DAYS as before; then boil and sAlm AGAIN.
Ihsr n third boiling and skimmlng let them stand III
aer srup until drying weather; then place them on
she n plates dishes, aud put them IN the sun 10
eJ-that takes about a week; then PACK ineh III
nall woosen boxes, with tine white sugar Det"een
rpry layer. They will Keep for years. These hgs,
aAot bv THE recipe exhibited AZ the sssachu'
ntS Agricultural Show, and pronounced superior 10
so.thirds Of the figs imported. It's matter worm
aeattentiOD of all farmers.
Dried Fruits.-SoLOS RoBlNSoN-ln my OPINION
e most valuable invention to preserve fruit for WIN
a use will be one that improves and renders more
y the preservation by drying. In tact, there Is no
eer plan that is suited for universal use among those
90 grow the fruit. Let US take retrospect OF The
nee appliances in in this country for that purpose
hat New Ep glander docs not remember t1e SPpe
rings OF youth, where the apples were quarered auu
sung upon twinc and hung upon nalis on me suuuy
ae Of the house else spread upon shee's 10 DC car
q out and in every morning and evening or al every
Swer what q scrambling 10 save the dried apples
lis wonder that by such rude means only enoush
Ne preserved by each family for their own use. Al
e Wet, where apples and peaches grow IN such
1uriAnt abundance as 10 be utterly valule5s IN
IAN State, very rude kiln is in common use. They
n built IL this way: parallel walls of stone built
NOut foot high, and covered with fiat stones, the
ants plAstered with clay, and the hues between
= walls connected al one end with short
anney, TO carry of the smoke Of fires built
the other end. Upon these fiat stones,
Hen heated. the frui, is spread until dry. |
ave known these kilns built, where there we're
sses all of clay A smooth log is laid down as mold
b tie fue and the clay built over i and then 1t IL
nbcrsxr. and so on a succession Of fues, which are
eoovered and smoothed of on the top, and thereon
fruit is placed TO dry. IL is sometimes badly burnt
Aere another rude kind OF drying kiln st the West
eSen house, say six fee. square hiss such hue as
ave descrbed or a stove with the mouth open on one
e Of the house. for convenience of firing, with the
p OF fue carried out on the opposite side. Ihis
ss the cir inside of the house very hot. Then one
Of the house is filed with drawers tia. pull out
SAburesu. Theee are made only two inches deep,
basket. work bottoms to bold the fruit and let The
T1 pas through. This plan is better than the kn'
ssscnbed. but not perfect. Tbs North American
'eAnK N NeN-Je ENJOY had drying kiln built u the