Daily Davenport Democrat. [volume] (Davenport, Iowa) 1864-1874, 1866-07-18

IL
AHunk aheue Rrooorvong Franos.
From the American Agsieslturist.
In ~ osh., aesertmsnt Of houss hoan;ns
~ there been 90 grsst pssRress, dvrios
~ past dozen years. q 10 the preservation
~ if1ts; ~" pssS'e.o'e e nave
s0pPv ~ s"c ~, us"'y - gcoo - tne
"c.sh!. sS-.,.. '. -. ~ y. s"e o"eo apples
ssrs..es.s.s ..s.; ~ cr.'sn's, sno the
h--,..~ss ~ 80. ~ pIsss,ves 70 oe
csrsssc~s - q ~ p.ny' sPee's,
!. ~"s :. ~" 10y, sn1 economical
.,.iiv I'M. ~ 800 - = ses..n; % e navs :
49, f:.sS ~. 49,. .,"s.:.;. n 49,
- h,...S ~ p''us. ..sswos'es. sI
nucftsl,srs;s. .s s 49, ~. 4. S.r;;
H.. 49,. - tpr,..s.., "a .;,h Mob.
r,..a S.,...s 49," t....i. 80, of n;.. fss;,
mo. non, -. $3.50. -. ;.t,s = rrcrcm;cs, n !, fur
n;.h ~. ~ Lo.h . .. = srd cond;nsnt
Ths.s -. rs,;om. contr;ysnces and
.,o,s S g. .S.s.r.iish,ns IL oh,sst snd
s.ch ss..or hri.ss nnt fro nm 4 dozen 10
s-o ,io,sn new dsv;ce. In whst foliovs.
=. .s,s.k .s,oiIv f..r. ho,,s .rne,;.rc. ra'
msrf;nr that =. b.vs istte,lv hson slmo.t
nniformiv sncccssfnl n securing : fnlI ann.
nlv NJ v:,;o,s frn;,s that h.ve been aerees.
H. s a. ,he homs circle a. we'll a TO visitors.
Tho chief rsonis;tes. After he fruits. ara
some GOOD. convenient form OF bottiea or
cans. = cookine vessel. and snsar.
HE FRrrfs.-fruits OF all kinds are ees
" preserved, - are also rhubarb or pie
plant, and tomatoes. The main supply OF
fruits proper for the year consists. in the
order Of abundance: First-Of peaches,
when plenty. SecUnd-Strawbesyic> TAird
Cherries, when plenty. Fcurth-Psars.
.Sirth - Huckleber-
rics, etc. Apple sauce 10 put I'D plcntifully
ct different seasons, usually in the bottles
first used for other fruits. Pie plant and
tomatoes r. preserved in large ouanti;ies.
SO as to have an sbundance Whenever
wanted, until they come again. Indeed. IN
the fruits are put up in supply TO last until
a new crop Of each, AMI in seasen Of sps>
cial abundance. Z two Years stock il laid
in. We seldom And much difference in
bottles or fruit opcned after one two. and
sometimee even thrce yearr.
Borrrrs Ann CAxs-Wc h.vo used .
dozen different kind. ana srccssasa lin
most OF them. hut have lstterIv .etticd
down upon . simple form OF slass hottie
usually Quart sise. for everything but iona
toes. snd IN mart for these. ON ch;cf an,
ur.s have been vith aoma tom., 90. cs,sf..i
Il put m In glass hattie. rh;ch S.,wsrs ~;
vt - shali continnc ~ ,.a 49,. $500,
inc that further exncr;ercs III, ..,.,,,a -
failinc aucccss w. have ns,ar fs;Isd ,~;.h
tomsioe. in scaled lin cans i.r.. snS s,' ~.
and thew do moi scem N al unor ~. lin ~
all Glass IL alwsvs nrcfarsiLe ho-.v.r
ior Oil preserved fruits, etc, - unpleasant
effects may sometime: result from corrosion:
Any k'nd OF glass 0ovies VIII answer, II
soe neck DC large enough 70 receive TIE
run n.nd'iy. ana OF sucn form q to admit
o. ugn; ootking-m SOFT corks Of good quail
csn % ooss:nea 20 hs tnem. the corks
are soitened IN not water, press IN firmly,
- Soveteo uenuy "isn wax ana cloth tied
into 4 little lin di,h ar nsrtv nan =, IN =
saucer containin. 4 suoonful or tvo of ccm.
cnt. is efTcctmallv closed ifcare he AZ : =,
10 leave auv air,bubbles around Tho oave
The cement used ia ono and = half ounces
OF tslloW. melted with one mound AZ rss;n
in . tin or iron vessel Make in ou.nt;tv
and heat m often A. needed avery ,-sM;n,
imnroves II The onlv cs,. rao,,;y.d ~ ~
;nc vsr fnr c,osin. ~. hc,,,. ,ro',,h. !. ~ =.
h.ys ~. ro.L. led .Is.~ o. a.. S...,.
i nut Il m thst tho -, al, 49,. 0....,.
"a ths 80. "''
We non mainly uso so,no hind oe thu
patented bottles vith covers clos;c. man
an india rubber ring. which ,,;sncn.es r;th
var Anv form thss will .hsni,,t.,v .hus
out ali sccs.s of Air v;,l .nsvo, ovcrv ru-s
nose.
Inns CookiSa VHssEL.-The best is the
iron porcelain kettles, quite common, which
sre very convenient Tor many cooking pur.
poses. Iney are IRON vessels coated on the
INSIDE WIN porcelain, or white earthenware
g's.ed, one holding live OF six quarts will
answer. VIDE nat ones arc preferable.
copper or even brass vessels't cleaned well
Will 40; OF TN pan OF pan can be used.
TIE SusAR-For yerv nice preservcd
{, uit. AZ white peaches and pears. the best
refined A sugar is desirable. and for All
kinds. We think sugar a. good "A the refin.
ed B sugar is best. and even cheapest on the
whole. For apple sauce, put into cans for
general use. &. or the best light brown will
answer. Our rule is, to use Just sugar
enough to fit the different kinds of fruit Tor
the table Some families like more and
some less hence no definite rule can be
given. For the swester fruits, strawberries,
peaches, sweet pears, buckle berries. and
the like, We use 4 to pounds OF sugar to
the galloa Of water, CT i to pound 10 the
pint. For more acid fruits, a. cherries.
plums, sour pears, currants. crab apples,
ETC., about one pound to the pint, moro or
less, according TO the acidity and ripeness
SELECTING AND PRErARlNG THE FnuIr.-
AS rule, choose fully ripe fruit, but not
that over ripe. A soft or decaying spot
may injure the flavor, and tend to decay the
whole. II too grecn> the flavor will be in
fcrior. The berry fruits are TO be sorted,
defective ones rejected, stems and bulls re.
moved, and carefully but quickly washed
II solled, though this is always to be avoid
cd II possible, as It Injuries the flavor, es>
pecially Of raspherries and Strawberries
Peaches, pears. &C.. need pairing. Some
scsld peaches, to aid in removing the thin
skin, but they are better pared. They may
be preserved whole, but are better cut in
halves and the pits removed.
COOKING TUE fRuir.-Three methods arc
USED; some place tho truit in bottles. with
sugas auaeo, pus On sne covers nearly tight,
sc. :ne ooet,es ~ warm water, and heat to
oon.ns. snu s'.el tune - givcn TO beat the
,u't through the covers are fastened down
closely. We prefer: Is being less trouble
some' 70 nrst COOK she isuit in the porce<
IAN OF Tin vessels, ana then dip it hot into
non IL