Edgefield advertiser. [volume] (Edgefield, S.C.) 1836-current, 1863-08-05
YERiTAS.
Valuable Recipes.

To PlcKLE Flcs.--Figs, properly picked.
are generally preferred even to hy
ih6se who have tried them and large quan
titles shou . be put u. tr army use. Ihe
sharp acid of this pickle renders it a very
grateful addition T., the table, in spring when
the biilious STATE of the human eys.onA demands
vegetable acids, and carly fruits are still un-
rips,
Prepare them as follows: When the fiss
are fully grown, and about 10 soften. but still
firm. gather them, put them in jar: and pour
Oh hot a%n'piced vinegar enough to cover
them, let taem remain s few days, then pour.
off tie vinegar which willsbe found exceed
ingly sweet, unp.ea.an,ly so. To this a little
water may be added and it goes to increase
the contents Of the vinegar barrel, or II the
vinegar is weak pour il in as It is without
water ARd it will soon improve IN strength.
rhe pickles thsn should- be put up|in, suitable
lars and covered with good sharp vinegar
sspiced to the taste, poured on bot aud the
Jars corked and closed up with YAK. 1t is
better not to add the salt 10 the jars until
opened for use, but the other spices should
be added before scaling up.
DRIED Flcs-The dried Figs which we
formerly obtained from ahroai, are prepared
somewhat after the following process. Wall
some,of our housewives try it, and rsport.,he
result: Gather the fruit when well ripe, mot
too ripe,) preserving the stem on it make q
syrup by melting sugar, crushed or Loaf IS
preferable, Drown will do, while hot, diP
lie fig into the syrup two or three times, ana
then lay in the sun or place in ovens to dry |;
after tLo'fruit is telcrsbly dry, cover the bot
tom of a vessel with fig leaves, and sprinkle
thereon q slight layer of sugar putin a layer
Of iigs, stem uppepmost, cover the fruit WITH
y little sugar, and then put in another layer
of fruit, and so on until the vessel is filled,
After it has stood this way, say torty-elght
hours, put q press oil the fruit and let 1t re-
main until t'shall become compressed tho
roughly.-Southern Cultivator.
MoLAssEs FROM Observation-Disclosures
is easier or mere simple than, TO make molas'
ses from the Juice Of ''waterlnelons. Take the
Juice of ripe !pelons-a and boil it in a large pot
or kettle, the larger the better, until it is
brought to the proper eonsiatenee, adding
fresh Juice from time to time as it boiis away.
This is all that is alecessary, and thissany one
can do, IF the business is conducted on a
large scale. q simple press, similar to the old
fastened cider press, can be made to extract
the Juice fromthe pulp. After being pressed,
the pulp should be Put in q barrel q d left to
%ferment. Draw eff the liquid produced by
the fermentation, and it will be found to De
the best Of vinegar;
TOMATO CArsuP.-As the time is at hand
! for enioying this favorite'sauce, the following
is a very good recipe for preparing it for tu,
tnre table use:To half bushel OF skinned
tomatoes; adj one quart Of good vinegar, one
pound of salt, a quarter ofsappound OF all,
spice, six onions, one ounce of-ciove'rnn d
twospouuds Of brown sugar. Boil this mass
for three hours, constantly stirring tito KEEP
from burning, When cool, strains it through
o line or coarse cloth, and bottle 1t tor use
Many persons omit vinegar in this prepare
tioa.
DRIEp ToMAroEs.-Tske ripe tomatoes aue
seald them in the usual way, aud strip oil the
skins, or mash and squeeze them through
sieve, then stew the palp slowly, so rs t
eyapnrate as much as possible, without bur
ming, then spread it on plates, and dry III
slow oven 0riin the hot sun. When wanted
for use, you have onlyato soak and Cock
few minutes, and serve il up JUS. a. you wou'
tomatoes stcYed ircsh from. tho gardeln
Cr1yEsE SUGAR CANE rs. CATrLs.-Th
A saudersville Gs0lgtauli cautions. The publ
against allowing c~atile'to get intosgrowln
fields Of Svrgho, ~ many COWS nave aie
from over eating this plait I'M a green STATE
The carlton is weIl-,imed but should BIZ es
tended to green cornslalks and other speel