Clearfield Republican. [volume] (Clearfield, Pa.) 1851-1937, 1861-08-06

VALUABLE PICKLING RECIPES.


fruit Put them in a jar; a layer of
truit and then a sprinkling of sugar,
md let them stand all night TO the
iaice thus expressed, add vinegar e.
nough to carry them, cook a short
time, and they are done. Spice as
YOU please. / learn from n German
lady (an excellent housekcoper,) that
piece ofhorse radish root put into
The jar with any kind Of pickles, will
prevent any scum from rising We
have only to try it to prove it.
Watermelon PickleS.-Ten pounds
Of watermelon rinds boiled in pure
water until they are tender, drain the
water off, then make II syrup Of two
pounds Of sugar, one quart OF vinegar
half an ounce of cloves, one ounce Of
cinnamon. The syrup to boiled and
poured over the melon rinds boiling
hot. Drain the syrup off and let it
come to boil, and pour it over the
melon three days in succession. The
rinds prepared in this way iarsurpass
es any pickle ever tasted 1t will
keep from one year to another.
Tomato and Onion PickieS.-To one
quart of of vinegar, add half pound Of
brown sugar, half an ounce ofcloves,
and one ounce Of cinnamon buds,
Select small onions, boil in the vine
gar three minutes, skim them out;
when cool, lay them in n crock first
a layer Of onions, and then tomatoes,
(the small plum tomato is the BEST
and when the vinegar is cool pour
it over them and set them in Il cool
place.
Pickled CucumberS Wash and Gov
er them with q cloth turn them over
week brine, boiling hot cover close
Iy. Let them remain a few days, then
rinse the brine from them, and re-
move to cold vinegar, with horse rad
ish and spices to taste; keep covered
closely.
Ripe IomatOeS-Pick them before
ripe enough to be soft wash and pick
them make brine so strong it will
not desolve all of the salt; boil and
skim, and pour it on the tomatoes
Let them stand eight days, pour of,
and put on week vinegar, which let
remain the same length Of time, then
remove, put on strong vinegar, and
whatever spices suit your taste; tie
up, and put away. You will have
nice pickles, and those that will keep
Green T0matoeS.-Take tomatoes
after they have grown to their full
size, and slice them thin scald them
an instant in salted water; then lay
them in jar with venogar, cloves
and cinnamon.
B6~As butter is now so very cheap,
it affords fine opportunity for put
ting up" for times when the article
will be dearer We find the following
which is useful at this time in the RI
raj NeU YORKER.
The ART OF BUTLER MAKING.-N.
Winslow in the Main Farmer, says
that the Farmer should ascertain the
character Of his cows milk separately,
fattening for beef those whose milk
does not yield yellow butter-Then
his firkins should be made Of sweet
wood ash, maple, oak or spruce, and
thoroughly satured with strong pickle );
work out all butter milk with wood
en- ladle; then take for seasoning one.
pound of good salt, one half pound
pure white sugar and two ounces
saltpeter; mix thoroughly together,
and use one ounce Of this preparation
for every pound ofbuttcr. The above
quantity is sufficient for twenty six
pounds of butter. The butter should
be put, into the firBin solid, beating it.
down smooth with q wooden pestle ;cov-
er it with a linen cloth with sweet
hot tallow or beeswaX, taking care to|
wiring out all the tallow or beeswax
you can after dipping the cloth.-This|
cover will include the layers; simply
stamp down each layer smooth with
the epestle, and cover with cloth until
the next layer is ready. Butter pack
ed in this manner will neither grow
soft in warm weather nor crumble in
cold weather, and it is better one
year old than when first made. ItI
will sell for from five to six cents per
pound more than common butter.
In Z. 5. he remarks some use four
istcad of two ounces Of saltpetcr, and
think it an improvement. Let far
mers try both.
DoNT FoRGET THE TURNps.--We,
have not as high an opinion as someoth-
ers, of the value of the turnips for
this country yet they are not to be
despised. They cost next to nothing,
and are undoubtedly good for ali.
kinds of animals when fed with dryl
forge during the Winter and Spring. |
Scatter the seed on every vacant spot, !
alone among other crops, wherever.
there is room for root to grow and
the top to spread, withot interfering
with something more valuable.--The. F..
quick growing sorts, such as the Red
Top Strap leaf, NAV be sOwn for two