Semi-weekly standard. [volume] (Raleigh, N.C.) 1853-18??, 1858-09-08

assGsseRAE sbisrxss1oxs ~ AsErsyshe Fau17s.--
Perhaps atshs RFepstssse kiew general hints
on preserving for Che nss of young Shoesswite,
may not beuasresptabl Several cf the direetions
perieneed persons towhom ptheyy may sbs bsaef.
Let everything used soe the purpose bs eaeanand
dry; especially bottles . z2ssv5 Il - sessss
Q. Never place preserving pan fat. ca the fire,
% it willsrender she preserves iable TO 6srs q n
It is called thas is to ray to sdhere ciosely the
metal, and then to burn; il should always feat
trevet, on the lower bar Of the kitchen rangsx
8. Afterthe sngaris added to them, stir the pre-.
serves gently at 6rst and more quickly towards the
end. without quitting them until they aresdone; this
precaution will prevent their being spoiied.seas
4. All preserves shouldb be perfectly clear from the
scum as it rises. Aatl y,F,ss5sls = szas esF sa
5.Frut which 10 to be preserved in syrup must4rst
be blanched boiled gently, until it 10 sofcisnlly
softened to absorb the sugar; and thin syrup must
be poured on it at FIRST or it will shsive instead
Of remaining plump and becoming clear Thus, If its
weight Of sugar is to be allowed and boiled to asyr
up. with pint of water to the pound, only half the
weight must be taken at first and this must not be
boiled with the water more than fifteen or twenty
minutes at the commencement Of the process.
part of the remaining sugar must be added every
time the syrup is reboed unless it should be other
wise directed in the receipt. 4
g. To preserve both the true flavor and the color
Of fruit in jams and jeles, boil them rapidly until
they we'll reduced before the sugar is added and
quickly afterwards; but do not allow them to be-
come so much thickened that the sugar will not
dissolve in them easily. and throw up its scum In
some seasons the juice is so much richer than in
others that this effect takes place almost before one
is aware oft; but the drop which adheres to the
skinner, when it is held up, will show the state it
has reached.
T. Never use tin iron or pewt ter spoons or skim
mers for preserves they will convert the color Of
red fruit into dingy purple, and impart, besides,
very unpleasant favor r-.s. ss.tztrs -.t~g
8. When cheap jams or jellies are required, make
them at once with loaf sugar, but that which is
we'll refined always for preserves in general Tits
false economy to purchase inferior kind, as there
great waste from it in the quantity of scum which
| it throws up.
Q. Pans Of copper or bell-metal are the proper
utensils for preserving fruit. When used, they
must be secured bright with sand Timed pans
turn and destroy the color of the fruit that put
to them. A stewpan made of iron, coated with
earthenware, is very nice for preserving.
| HINTS ABOUT MAKING PREsERvEs-It is not gen.
orally known that boiling fruit long time, and
skimming it we'll, without the sugar, and without a
cover to the preserving pan, is very economical
| and excellent way-economcal because the bulk o!
the scum rises from the fruit and not from the
gar, if the latter is good; and boiling it without
cover. allows the evaporation Of all the watery par.
| tcles therefrom; the preserves keep firm and well
favored. The proportions are, threequarters Of a
| pound OF Sugar to pound of fruit. Jam made in
this way, of currants, Strawberries raspberries o,
gooseberries, is excellent.
To PRESERVE FRUITS WITHOUT SUGAR OR VINEGAR
At meeting of the Horticultural Society, Mr.. Love
joy, butler to j. Thorne, Esq, of Mawbey House
South Lambeth, obtained a medal for preserving
damsons, greengage piums, gooseberries, rhubarb
cherries, black and red currants, raspberries, ant
muberries--a without sugar vinegar. Tn,
specimens exhibited were plump and Transparent
as when first gathered. They were preserved as fol
lows: Pick the fruit from the stalks; put them int,
the bottles Put one drachm of alum into four gal
Ions of boiling water; let it stand till it is cold
then fill the bottles with this liquor bung them tight
put them into a copper Of colo water and heat to II
degrees; and then tie them over with bladder an
seal them.-Southern Culticator.
Psychological EXHIBITION official report
the Pathological Convention of Georgia, lately hel
at Athens, gives the following summary:
56S lots of fruit were exhibited, comprising &c
varieties, of which there we're: Peaches, 90; Al
pies, "a; Plums, "a; Grapes, IL; Pears, IA; Ii
MONS 1; Ounces, Q; Almonds, g. -r
The officers report q gratifying progress inth
correctness of classification and designation.
Bancroft of Athens is reported as exhibiting 8
kinds Of Peaches, of which is remarked:
Mr. Bancroft's Peaches all were extra fine, an,
taken together, exceeded in beauty those of an
other contribution. Stemp the Wold Walter
Late Princes Paragon, Burdens Rareripe Gree
Catherine, Old Nixon Cling Chereuse Tardiv
Large White Cling, Breevoot's Morris, Bloodgood