Anti-slavery bugle. [volume] (New-Lisbon, Ohio) 1845-1861, 1861-01-05
Prom the New York World.
BAKED APPLES.

a homely subject enough, many will say but
au i'm portant ono nevertheless, in the edible world,
and its virtuous tendencies will be evident enough
before we get thro' with it. We are disposed to
no glowing eulogy on apples, either raw, roast,
baked, stewed. fried, puddinged, or preserved. We
ropose to speak simply what we know, what we
have already lived on for weeks past, and what We
in all honesty to every good house
keeper-most emphatically to those haVing fami-
lies of children.
A sweet apple, sound and fair, has o deal of su-
gar or sacharine in its composition. 1t is, there
fore, nutritious for sweet apples, ratC, will fat
cattle, horses, pigs, sheep and poultry. Cooked
sweet apples will "fat" children, and make
grown people f~eShy-"fat" not being, usually, a
polite word, as applied to grown persons. Chill
dren being more of the animal than grown folks"
we are not so fastidious in their Justification
But to the matter in question. In every good far
mer's house who has an orchard, baked sweet ap-
pies are an Constitution" in their season. Every
body, from the toddling baby, holding up by its
fathers knee--children are decidedly a household
COMMUNICATIVE back to "Our reverend grand
mother in her rocking-cbair, loves them. No
sweetmeat smothered in sugar is half so good; no
aroma Of dissolved confectionery is half so simple
as the soft, pulpy flesh of a well-baked apple, of
the right kind. Iii IS good in milk, with bread
1t is good on your plate, with breakfast, dinner,
or supper-we don't take tea" at our house. 1t
is good every way-"vehemently good"-as an en-
thusiastic friend of ours once said of tomatoes.
Now, for the kind of apple to bake, and the
choice Of them in this, in the midst of the apple
aeasnn Annlea hava twn nualitias- ~ Co. -
ing raw, out of the hand ; another for cooking, or
cider purposes. We cannot 60 into the explana.
ton Of all these things at this time, but will recur
to it hereafter. Some varieties combine the per-
lection Of the two qualities-those of eating raw
and cooking, Others are good for nothing until
cooked, or their juice expressed into cider. The
latter we let alone for the present. We do no,
even propose to describe the qualities Of the best
apple to bake, only that they DO sweet aud rich.
We will name a few kinds, and the seasons in
which they are in perfection. They are all to be
found in market in their various times Of eating
aud cooking. Some are already past the season
but more and better ones are coming in for this
and the two coming months. We will, however
mention all that occur to US, past, present, and ia
3 come. that those of our readers who intend plant
ing may profit, i: possible, by our suggestions
D First, in seasNp, we name the BOugh-early SweeI
{ Bough some cLl it. 1t is among the earliest-be
ing ripe in Augustus it surely is the best Of it,
t season, large, fair, and yellow, with a slight blush
r on the side. We cannot describe ii at length now
r 1t grows freely throughout most of the northern
and middle States. Next in season is the Colder
E ~Sweeting "a good sized, yellow, fair fruit, with {
e long stem and slightly oval shape. 1t is equal in
2 flavor to the BOugh; and slightly richer. 1t ripen,
early in September, when the Bough is done, and
remains near, or quite, a month in season. 1t i,
, a thrifty, harder grower, and holds a wide range
of climate and sell as it's habitat. Soon after tbi,
comes the Jersey Sweeting-a large, red, fair an
pie, with drier flesh than the last, bat a good bak,
ing fruit. Succeeding this comes the Lyman.
Pumpkin Sweet, or Pound Sweet-very large
t whitish-green in color, and FLASHED with still light
err stripes from the stem downward. Not 80 deli
cate in favor as the first name, but excellen: when
ripe. Still better than either Of those we have