Edgefield advertiser. [volume] (Edgefield, S.C.) 1836-current, 1867-06-12

not lm]ure IHe CloeicS oi''
telegraph wire about quarter of an inch
IN diameter, and "galvanzed," that is,
coated with zinc. The wire was present
to us, so do not know what it cost, but
can assure you it will pay for everybody
to get one.
CuRnAxr JELLY.-Pick fine red, but
long ripe currants from the stems; brulse
them, and strain the juice from quart
at time through thin muslin; wiring it
gently, to get all the liquid; put a pound
Of white sugar to each pound of juice;
stir it until it is all dissolved; set 1t ever
a gentle fire; let it become hot, and boil
for fifteen minutes; then try it by taking
a spoonful into saucer; when cold, If 1t
is not quite firm enough, boil it for te~
minuSs longer.
CHERRIES PREsERvEp.-Take fine large
cherries, not very ,ripe; take Oft the
stems, and take out the stones; save
whatever Juice runs from them take an
equal weight of white sugar; make the
syrup of a teacup of water for each pound
set it over the fire until it is dissolved
and boiling hot, then put in the juice and
cherries, boil them gently until clear
throu: :hout; take them from the sylup
with a skinner, and spread them on flat
dishes to cool; let the syrup boil until j,
is rich and quite thick; set it to cool and
settle: take the fruit into jars and pots
and pour the syrup carefully over; lei
them remain open till the next day; tAer
cover rs directed.
RASPBERRY JAM.-Weigh the fruit, and
add lhree.quarters of the weight of sugar
put the former into q prcscrying-pan, boil
and break it; stir constantly, and let i,
boil very quickly; when the juice ha;
boiled an hour, add the sugar, and simmer
half an hour. In this way the jam j;
superior in color and favor to that which
is made by putting the sugar in first.
RASPBERRY VIxEcAR-Take four pound.
of raspberries, pour over them half 6
pint of vinegar, place it in an carthen jar
and cover it securely, so that 10. air cal
enter, and place it in a sunny window
twelve hours; take it in at night, ant
place it out again in the sun the next day
for another twelve hours. Then place il
flannel bag, till the juice has run through
without pressure. Then for every pounc
of juice take pound of sugar, and boi
it for quarter of an hour, or till no scum
arises; then put it into small bottles
and well cork it.
To PRESERVE PURPLE PLuMs.-Make
a syrup of clean brown sugar; clarity it
when perfectly clear and boiling hot, pour
it over the plums, having picked out al
unsound ones and stems: let them remain
in the syrup two days, then drain it off
make it billing hot, skim it, and pour il
over again; let them remain another day
or two, then put them i'll preserving
kettle over the fire, and simmer gently
until the syrup is reduced, and thick or
rich. One pound of sugar for each pound
of plums.
GREESaAeEs.-Weigh pound Of fruit;
the largest when they begin to get soft
are the best; split them, and take out the
!iernels and stew them in part of the
sugar, take out the kernels from the shells
and blanch them; the next day strain of
the syrup and boil it with the remaining
sugar about ten minutes skim it and add
the fruit and kernels, skim it until clear,
then put into small pots with syrup and
kernels.
BLAcKBERR1Es.-Pre these as straw
berries or currants, either liquid, or jam,
or jelly. Blackberry jelly or jam is an
excellent medicine in summer complaints
or dyseutery. To make it, crush a quart
of fully ripe blackberries with a pound
of the best loaf sugar; put it over a
gentle fire and cook it until thick; then
put to it a gill of the best fourth.proof
brandy; stir it awhile over the fire, then
put it in pots.
RASPBERRY CREAM TART.-This is a
delicious summer dish, and is prepared
as follows: Roll out some thin puff paste,
and lay it in pattypan; put in some
raspberries, and strew over them some
very finely pounded sugar. Put on the
covering paste, and bake the tart. Cut
it open, and putin half pint of cream.
the yoks of Two or three eggs, we'll
beaterf,s and little sugar. Let it stand
till cold before it is sent to table.
a PLEASANT DRINK IN SUMMEK.-Take
two ounces of tartaric acid to two pounds
of white sugar, the juice of half lemon,
and three pints Of water; boil together
five minutes when cold, add the whites
of three eggs, well beaten. with half G
cup of flour and half an ounce of essence
of wintergreen; bottle, and keep in a
cool place. Take two tablespoonfuls of
this syrup for a tumbler of water and
one quarter of seaspoonful of soda.
WAFFLEs.-Take one cup of sweet
milk and half cup of sour milk, butter
the size of an egg, three eggs, one tea,
spoonful Of saleratus, and little salt.
To KILL ANrs.--Saturate sponge with
water, over this sprinkle sugar, and place
wherever you wish it, over night (being
careful, however, to remove all eatables
out of the way;) in the morning vast
numbers of the ants will be found col
ected on it; throw the sponge into boil
ing water, and repeat the process until
III have disappeared.
CHEAP WASH FOR COTTAGES OF WooD.
For the outside Of wooden cottages,
,arns, outbuildings, fences, ETC., where
is important, the following wash