The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1862-08-23
WHOLE No. l.@ 8
Cir 0onsekeeper

! ~
the plants are pulled up before the frost
comes and hung up in well ventilated cc!-
lar, with the tomatoes on them, the fruit
will continue ripening until Christmas.
The cellar should not be too dry or TOO warm.
GeHesee Fermer.
Tomato Catsup.-Selcct we'll. ripencd,
/ smooth tomatoes, boil with a very little
water until tender, remove the skin, and
rub the contents through fine wire seive to
separate the seeds. To each bushel of the
trult add quarts cider vinegar, = lbs salt,
! lib. black and or. Cayenne pepper, 3 era.
ted nutmegs, | ID allspice, finely chopped
onions, and B lbs brown sugar boil the
whole for ore hour, stirring it frequently,
and strain sgain through the wire seive.-
When cold, bottle and set away in a cold
place. 1t is ready for immediate use, or it
may be kept year.
Sreet Pickeled Qsinces.-Tke most common
use OF ounces is ~ sweet preserves. They
also answer good purpose when sliced up
and mixed in small quantities with apple.
sauce, giving the whole pleasant, aromatic
favor. They make a good pickle, ALSO
Boil i'll vinegar with sugar, and add cloves,
cinnamon, ETC., to suit the taste. The best
way is to pare and quarter them and cut out
the cores. Boil ten pounds of fruit, adding
. pounds of sugar, and about pints of vim
egar, ane ounce of stick cinnamon, and
ounce Of cloves. When we'll boiled, put ilr
a jar and pour over the syrup.
Baked Quinccs.-This fruit may be baked
liked apples, adding syrup, or sugar and
water, while baking. Certainly every one
who likes a Sour bake apple, will relish
baked ounce. They are very good simply
baked, and eaten with powdered sugar.
To Dry Swea .Apples.-Bake as for the
table, thelsdry in a brick oven. They may
be soakedI heated, water dried away, and
restored'rtry nearly to the condition of Z
fresh bak cd apple. Stewed in more syrup,
they make much richer sauce than the
common dried apples.
Peach Jeily.-Parc wcll-ripened peaches
and remove the pits boil the fruit until
quite soft in water enough to cover it strain
through II coarse bag and add l ID. white
sugar TO each quart of the liquid boiling
down until upon trial it stifens when cooled.
If it does not stiflcn sufficiently, add little
isnglass. Put IN jelly glasses, tumblcrs or
bowls, and paste white paper over thcm.-
After setting n short time in the sun, pre-
serve in a cool, dark place.
Hhiiewash Tint miH Not Rub OF.-Mix up
half n paiful of lime and water ready for
whitcwashing take halt pint of -four and
make starch out of it, and pour i; into the
whitewash while hot stir il well, and it is
ready for USE This will not rub off.
To Remore Rust from Knircs, stc.-Covcr the
knives, ETC., with sweet oil, and rub it on
well after two days take lump of quick
or fresh lime, and rub until all the rust dis.
appears. oil and lime forms sort of
soap, which carries off all the rust.
If new steel articles are rubbed we'll with
oil, and not polished off until twenty. four
hours after, they do not rust near SO soon.
Washing Nude Easv.-One pound of soap
cut into crock with half an ounce of boraX,
and four quarts of water, set on the fro
until dissolved. The night before washing
day put your clothes to soak in clean water.
On washing day wiring them and put them in
your kettle of cold water, and add one. fourth
of the mixture when they come 10 q boil,
take them off, wash and rinse them. When
more clothes are put into boil, more of the
mixture should be added.
Caponising Chiclen..-Tn the Country Camille
mon, Mr.. William =. Gibson gives the fol-
lowing directions for caponising chickens,
which are printed now to be in time for the
present season: The operation of caponis-
one accustomed to the use of needle and
thread and scissors. The chicken should
be full four months old, indeed should be-
just commencing 20 crow. Now place him
across the knee. with the legs pulled for
ward and firmly held by an assistant. Pluck
off the soft fine feathers between the end Of
the breast bone and fnndament, and mid
way between these two points make an incl
sion an inch and a half long, cross-wise of
the chickens body, with a sharp pair of
scissors. Through this ncision insert the
fore finger to the backbone, along which
move for an inch and a-half, and ON either
side will be found a testiclc. Dislorsge them
by single twist, and withdraw by the route
the finger went in. Draw the edges of the
wound made together, and half a dozen
stitches with waxed thread complete the
operation. The nail of the finger must be
smooth, so as not to damage the intcstines.