The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1861-08-31
Cbe 0ousekeeper

TO Make Ederbcry Wne.-Four years
ago this Fall / made three barrels OF this
wine and in Going so, tried several expert
ments. made certain quantity with the
| pure juice and sugar, another portion with
| two quarts of water to one Of pure juice.
| pound OF sugar for each quart, then boiled
the whole together. Neither Of these two
modes produced wine equal to the follow
| ing To one quart Of juice l added three
| quarts of water, four pounds of sugar, and n
ia tablespoonful of yeast to the gallon. This
! put int cask in o cool situation. and
kept it full. 1t soon fermented. and the
| froth was dicharged from the bunghole. The
cask must be examined during fermentation,
and flee vent given to prevent it from
bursting. An open vessel will also answer
for fermenting the juice but its surface must
be frequently skinned When fermentation
is nearly completed, the cask should be
bunged up" or the wine placed in bottles
and tightly corkcd.
Ipressed my berries in crib made of
strong Stats. About half a bushcl of berries,
with their stems. were placed in the crib at
once. and jack. screw soon pressed cut the
juice. The wine was very good to use dur
ing the succeeding Winter. | have found
that boiling the juice Of berries, as practiccd
" ooh'S pSisoHo III "lUc, SEOllS tll6
flavor completcly.--C Cor. Scientific american.
| To Clarity Sugar for Preserving. Put
into preserving pan as many pounds of
sugar as you wish; to each pound of sugar
put half pint of water; and the white of an
egg to cvrey four pounds; stir it together
until the sugar is dissolved; then set it over
a gentle fire stir it occasionally. and take
off the scum as il rises after few boilings-
up, the sugar will rise so high as 70 run over
the side of the pan to prevent which. take
it from the fire for few minutes, when it
will subsiGs. and leave time for skimming:
repeat the Swimming until slight scum or
foam only will rise: then take off the pan,
lay slightly wetted napkin over the basin.
and then strain the sugar through it; put
the Swimming into basin when the sugar
is clarified, rinse the skinner and basin with
aslass OF cold water, and put it to the scum.
set it by for common purposes.
Tomatoes for ChiMren.--There is no better
remedy for arrangement of the bowels in
children while teething than stewed tomatoes
fed to them plenifully: care being taken to
keep the child S cxtremites warm. Be care
| full to cover its neck and arms. especially Of
an evening: give it crushed ice to assuage
thirst if possible, rather than give it water:
avoid cordials as they only produced fever. -
| Inc tomatoes ought TO be ripe and FRESH,
though the vegetable preserved IN cans has
been used with great success.
| Y,,s,,n,,,, p;ekLs IT,, ro,nas of ,,,or-
melon rinds boiled in pure water until they
are tender; drain the water off, then make
syrup of two pounds of sugar, one quart of
vinegar, half an ounce Of cinnamon The
syrup to be boiled and poured over the melon
r'nds boiling hot. Dram the syrup Oft and
let 1t come to boz, and pour 1t over the
melon three days IN succession. The rinds
prepared IN TINS way lar surpass any pickles
we ever tasted. 1t Will keep from one year
10 another.
10 Restore Faded Pdrdsois. Sponge the
faded silk with warm water and soap, then
rub them with dry cloth. afterwald iron
them on the inside with smooth iron. If
the silk be old 1t may be improved by smok-
should be done or the right side: thin papcr
being spread over to prevent glazing.
Tomato and Onion Pickle..-To one quart
of vinegar add half pound Of sugar, half an