The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1867-10-05
From the Maryland Farmerl
PuInkin and Apple or Pear But
ter.

As butter is very high in price, and scarce,
and often poor at that, many families are
now compelled to use molasses or some
other article wherewith to spl cad their bread
and cake. And | have. therefore, in my
own family, made, for the last two years,
some pumpkin and Apple or Pear Butter, -
with very decided benefit.
In the fall Of 1865 1 boiled myself two
| large kettles full of this kind Of butter, the
materials used for it being as follows:
| First KeHLe.-2 bushels OF pared and
| sliced sweet pumpkins; bushels of pared
and snit Swaar apples; quarts of molasses
and - pounds of brown sugar 20 cents
worth Of cinnamon.
Second kethle.-2 very large buckets full
of sweet pumpkins 2 large buckets full Of
watermelon winter pears; l large bnck-
ct fnll of Swaar apples; 4quarts Of molasses
and :; pounds of brown sugar; 12i cents
worth OF cinnamon.
The first kettle made ME about q dozen
common sized earthen crooks full of qnite
nice and sweet butter, free from any percep.
tibe pumpkin taste. The second kettle
made me about six common sized crooks
full of better butter still, very nice, sweet.
and line Favored; better, in my opinion,
than any cider and apple butter ever tast,
ed.
And this fall (lSG6) boiled myself two
more kettles full of this butter, my prepare.
tons of said materials now being as follows,
to.wit:
First KetNe.-2l bushels of pared and
sliced sweet pumpkins 2! bushels of pared
and snit Swaar apples quarts fmo!asses
and 2 pounds of brown sugar; II! cents
worth Of cinnamon 10 ounces.
Second hetHe.-2 bushels of pared and
snit Swaar apples and ! bushel ofwatermel.
I'm hals IF
sweet pumpkins, pared and sliced Gquarts
of molasses and = pounds Of brown sugar:
II! cents worth Of cinnamon.
Both of these buffers were rather light
colored, but sweet and very good, with
slightly rerceptible pumpkin taste. A lit
more molasses or sugar would have given it
"a rich brown color, and perhaps have entire
Iy removed its pumpkin taste, though that
is by no means unpleasant. The Swaar is a
rich and very juicy apple, ola subacid flavor
while the watermelon pear has y sweet and
very abundant watermeon-like juice and
flavor. And their juices, combined with
the juice Of the pumpkin, supplied the want
Of cider, an article that is now too scarce
and dear in these parts for making apple
butter.
My method of making this butter is as
follows: first put IL buck etful of clean
pump water into my kettle, and pour in the
whole Of my pumpkins, which soon heat up
and become fine, without any or but little
stirring. | then put in my apples or pears
gradually, and commenced stirring them as
usual in apple butter boiling. After the
apples or pears are all in, and have become
fine, pour enough baiEAg water over my
moasses TO make it ALI dissolve and get hot
before putting it into my kettle, as the mo.
lasses, If put into the kettle in its thick and
cold state, is very apt to sink down 10 the
bottom of the kettle and burn it. And after
the moasses is all in, and well stirred for
while, | next put in my sugar, and when my
butter is nearly done, add my cinnamon.
Perhaps some oiyour readers have Il still
better way for making still better pump.
kin and apple or pear butter, and il so, let
them tell us all about it in your 'MaryIand
Farmer A PENNsYLvANlAN.