The Highland weekly news. [volume] (Hillsborough [Hillsboro], Highland County, Ohio) 1853-1886, 1857-07-30
DOMEsTTC FCONOMY.

PREsERvING BUTrER.-Will salt preserve but
teri Mo- that question is easily answered
Salt Is added TO butter for two reasons--one Is
10 assist in It's preservation, tho dairv-woman
yainly thinking that plenty of salt will keep
the butter sweet. Another set add salt with
dishonest motives, with the idea that all the
salt put in the butter is sold at the full price
Ihe butter brings. II is a great mistake
Every pound Of salt put In butter over what is
needed to give IL favor, instead Of bringing a
cash return TO the butlsr-maker, proves p g.
luVe loss OF twenty-five cents pound, because
u reduces the value Of every pound 0f butter
so oYersa,ted, frequently as much as three
cents pound. Butter is not preserved bv
salt. That is positive. It will keep Just MS
long and just as sweet as olive OIL without salt,
u no other suJstau is incorporated with &c.
IL is in the caseiue Of milk that spoils the but
ter aud unless free r m that, no art can keep
II sweet. Butter should be churued at 6j deg
and Immediately alterward reduced TO 40 deg
and the less il is touched by human hands the
better. ltmust be worked cool either with
or without washing, as that is a mooted ques-
iIon' until absolutely free of butarmHk or
particles Of sour curd, and then lust enough, ,
and no more, salt added to suit the taste Of the
customer The salt must be pure, and ne,ouuce
to ten pounds Of butter will be sufficient
Then pack the butter soldy in any cask Of
"
Just 80 iUugas the air is excluded the butter
will rem tin sweet. If It could be kept perfect
ly excluded the period that it would keep sweet
g loIever. Your question is answered. Salt
i0W not preserve butter.
MAKING VINEGAR.--The cheapest mode Of
making vinegar is to mix five quarts Of warm
rain water with two quarts Of Orleans molas.
sts and four quarts Of yeast In a few weeks
you will have the best vinegar you ever saw.
CRACKER PE--Take eight or ten of the
small, or hall dozen Of the large or soda
crackers, break into a quart Of warm water add
two heapug tabIespooufuls Of sugar, half a
teaspoOnluI Of turtaric acid a bit Of butter the
size Of walnut; let it stand half am hour,
then put it between two nice crusts, season
with nutmeg or cinnamon, and bake as a green
apple pie, and you will have a delicious pie
This quantity will be sufficient for two plate
pies. They should not be kept good while,
as the moisture will evapoate. Do not Jam
the crackers, as lis desirable they should lay
in layers, ike the slices of apples. CT d.
Fox River Valley, ILL.,, l857.-O. Cult.
PEAoHEs.--There are various ways Of putting
up this delicious fruit We will give several
recipes, and the hOusskeeper can try all, or se-
lect the one she likes best:
]. Make a syrup, using half pound Of SUI
gar Tor every pound Of fruit, Pare aud haIve
your peaches Boil them five or ten minutes
in the syrup. Fill the cans or jars, and seal
up while hot
?. Pare and cut the peaches in
halves. As they are cut up, place them i'm
convenient vessel, in layers, putting as much
sugar as is regarded desirable between each
layer Cover the vessel containing the fruit,
and set into a boiler of water. Let tho water
boil until the fruit is heated through; be sure
the fruit al the center Is heated, as we'll as tha {
of the sides. Then FIJI the cans, first heating
them by rinsing with boiling water, and seal
up without delay. II is better to heat guam
uty Of the peaches together, aud then trans fer
to the cans, than 10 heat after the fruit Is put
into them. The large mouths Of those vessels
allows this to be done without injury to the
nuit
3 Stew your peaches, whole or cut, with
sugar, as for the tea-tablo Fill the cans, aud
seal up hot.
QUINoEs AND PEARS Take good preserving
pears' peel and quarter them, and boil i'm d
small quantity of water until tender. Take
about one-fourth the quantity Of ounces.
and do them in the same way. Then nut
both together with as much sugar as will
swee ten to the taste, into a preserving kettle.
and let them boil for three or four minutes
While boiling hot, pour into tho cans or jars,
aud seal
ArPLEs.--Take firm, we'll favored apples
such as pippins, &c. Pare, quarter, and boil
until tender, but not so long as to break I'M
pieces. Then add as much sugar as will sweet
en- TO tho taste, and let the whole boil nm
once or twice. Fill the cans or jars, and seal
as above. Few articles for winter dessert, or
the tea. table, will be found more delicate.-
Try few cans.
STEwED APPLEs.- Apples kept over for win
ter use lose their rperlect havorand The summer
luxury Of "stewed apples" is rarely enjoyed
during the winter or spring. While apples
are plenty aud In fine flavor, stew Them
with sugar and seal them up. They will be
BIS spicy and delicious at Christmas as IN Sep
.ember, A cheaper or more ravorite article
ior the tea-tabIe can scarcely be found.