Clearfield Republican. [volume] (Clearfield, Pa.) 1851-1937, 1861-08-07
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Uuit and then n sprnkliug of sugar
ud let them stand all night TO the
uicc thus expressed, add vinegar e.
uough 90 carry them, cook short
lime, and they are done Spice as
you please / learn from n German
Ndy (an excellent housckccpor) that
u piece of horse radish root put into
lhe jar with any kind Of pickles, will
prevent any scum from rising. We
nave only to try it to prove it.
Watermelon PicLlcS--Ien pounds
Of watermelon linds boiled in pure
water until they are tender, drain the
water of, then make u syrup Of two
ounds 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 a boil, and pour it over the
melon three days in succession. The
rinds prepared in this way far surpass
cs any pickle ever tasted. 1t will
keep from ono year to another.
Tomato and onion PickieS.-Ho one
quart of of vinegar, add half pound Of
brown sugar, half an ounce ofclovos,
and one ounce of cinnamon buds.
select small onions, boil in the vine
gar three minutes, skim them out;
when cool, lay them in a crock; first
70 layer of onions, and then tomatoes,
The small plum tomato is the BEST
md when the vinegar is cool pour
IL over them and set them in 4 cool
place,
PicHed CucumberS. Wash and cov-
cr them with n cloth turn them over
week brine, boiling hot cover close
". Let them remain few days, then
rinse the brine from them, and re-
move to cold vinegar with horse rad
rsh and spices to taste; keep covered
closely.
Ripe Tomatoes. Pick them before
ripe enough to be soft wash and pick
them make a brine so strong it will
not desolvo all Of the salt boil and
kim, and pour it on the tomatoes.
Let them stand eight days, pour of,
and put on q 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 TOmdtocS.-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 q jar with venegar, cloves
and cinnamon.
Ba-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 Ru-
raj Nep Yorker
The ART or BUTLER MAKING
Winslow in the Main Farmer, says
that the Farmer should ascertain the
character of his cows milk separately,
tattening for beef those whose milk
does not yield yellow butter.-Then
his frkins should be made of sweet
wood ash, maple, oak or spruce, and
thoroughly y 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 ofbutter, The above
quantity is sufficient for twenty six
pounds of butter The butter should
be put, into the firkin solid, beating it
down smooth with a wooden pestle; Gov
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 crumbIe in
cold weather, and it is better one
year old than when first made. 1t
will sell for from five to six cents per
pound more than common butter.
In p. S. he remarks some use four
istead of two ounces of saltpeter, and
think it an improvement. Let far
mcrs try both
DON'T FORGET THE TURNIps.--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
dcspised. They cost next to nothing,
and are undoubtedly good for all
kinds of animals when fed with dry
forge during the Winter and Spring
Scatter the seed on every vacant spot,
alone among other crops, wherever
there is room for n root to grow and
the top to spread, withot interfering
with something more valuable--The
quick growing sorts, such as the Red
Top Strap leaf, may be sown for two
he