The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1866-10-27

From an examination III consldera-
hlcl number OF the recipes mos high "
commended, and thcse irnHt most
valuable ia our own experiences, ~
appears that almost AL kinds offpick-
els keep lar longer and are better. III
the first pickel. be poured of after y
week onxwo. and q new hot picket bsl
substituted. The first liquor cxtracss'
The disayreeablc and easily ierinentingl
and lnolling properties Of the iruit
Or vegetables 10 be preserved.
SWEET PIcKEls.-Vcry good. The
following directions. .urnisiied 70 the
American Agr!cultnrift BY Miss ;. q,
s.. have been tested ~ rs for several
years, and are well approved For
sweet Apples, fsars Or Qaineyr.-Eor
half peck VI butt, parel and 'corcil.
make asyrup OF plntol vinegar and
, lbs. If white sugar. aud cook the
iruit III il until tender. Remove III
fruit from the syrup 70 a Jar. and pour
over it new made syrup made BY
boiling pintlyhegar : l : lbs. sugar
with little bag of spices in il. con-
tanning say bali onnce saclicf cloves
aud cinnimon. and quarter ounce
mace il liked; the spice bag TO 20 in
with the fruit also. The first syrup
may be nsed for c0okiny other fin t..
Tie pickles MADE as above keep al
mostany length OF time. If simply
covered They. are economical, AZ
only moderately tart. aud are much
r-lishcd by most persons Peaches
pickled are especially fine. They
may be pared, or for geperaI common
use be picKlcd With the skin on. but
mnsr be separately wiped'or rubbed
with cloth. Place the fruit in a
stone jar, and pour on it a syrup made
by boiling for each II lbs Of fruit, 4
lbs. Of white sugar 10. pint Of vine
gar, aud cooking il. Place the jaI
in = kettle OF cold water over the fire,
and heat until the fruit in the iaF il
cooked tender. Spice with an ounce
or SO OF cloves, pnt in bag, and
place among the fruit. Some prefer
sticking the cloves separately in ths
peaches, After standing 3 or 4 days
pour off and scaId the syrup and re-
turn it. They will then keep wei
through the winter without further
trouble.
PrcKLEp GREEN ToxAroEs.-Ths
following method we have used seve
raj seasons. and the pickles have Of
ten been commended by visitors. anC
the recipe solicited. Cut the tomatoes
IN thin slices and scald them in veal
sailed water. Law theui 10 N JAR
sprinkling each layer with little III
gar and trifie Of ground nnstarc
and cloves. Scald sufficient vinega
70 cover them. and pour it over while
hot. After s OF 10 days drain Of tn
vinegar. and reject IL Scald a fresl
supply and pour il over them hot. |
horse-radish is available, a little 0
this grated Or chsppsd fine aided i
the new vinegar is an improvement
The pickles thus made are tendkr
and keep year at least with no mold
Ii LETT in the first. vinegar, they soql
spoil. a
TRrrE-A Coon FooD- PREPARA
rsss.--Tripe is wholesome, nutri
tions food, and would be more gene
rally used but for an nnwarrantabl
prejudice, and the supposed trouble Q
preparing il. lii obtained from tn
larger stomachs Of all Eliminating an
imsls, but usually from beet CATTLE
Two subscribers to the Agriculturisi
furnishes simple directions as follows
n. h Cartwright residence not given
says: s.Scald the stomseh sufficiently
to locsen the inside coa'ing, in wa
ter Abont the same temperature as 70
scaIding hogs. Hang upon . hook
and with knife scrape of the insid
coating. which will be easily remove
II rightly scalded. Then cut in fy
or six pieces. boil for IN hour. an
scrapc again until perfectly clean.--
After This boil until tender, whenit
ready to nse 10 any way. Sarah Young
Washington comfy, Ohio. writes
take the stomach o. paunch Will
still warm after killing. mud was