Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1870-07-21
FARM, GARDEN AND HOUSEHOLD
RECEIPTS.

RECEIPTS.
Cherry Vine. Stone large red cherries.
mash them and mix them with cold watsr
allowing gallon to FIVE pounds OF cherries
Let it stand ten or twelve hours, then sri,
it up well and strain it. To each gallon ~
liquid add three pounds OF sugar, and fin.
ish the same as currant wine.
Blackberry Vine. To every gallon Of tbo
fruit allow quart Of boiling water: mas
the berries; pour the boiling water on tben1
and stir them up WE'LL cover, and let i
stand until the following day. Then bav
ing stirred all again, strain the louid in.o
the cask, adding good brown sugar in the
proportion of two pounds to each gallon.
cork it tight. The wine will be ready for
use In the course of the autumn
Nectar Cream One gallon of water, fonr
pounds OF white sugar, quarter of pound
OF tartaric acid, four tablespoonfnls OF dour
and the whites of four eggs. Whisk tho
white of egg, and add it to the water, then
beat in the other ingredients, boil the miy.
ture for three minutes, skim it clear. ana
when cold add an ounce of essence of lem.
on. Keep the syrup in corked bottles. Far
use, take one.third portion of syrup to
two-thirds OF water, and add little carbon,
ate OF soda.
Raspberry Wine. -Bruise the fruit and
strain 1t through a bag; take the same
quantity of boiling water that there is of
juice; let it become quite cold, then pour II
on the dry strained fruit in the bag, and LEI
it stand for several hours; then strain and
mix it with the raspberry juice. To each
gallon of the liquid add three pounds Of
powdered white sugar; keep it in an earth.
en- vessel, closed covered, for SIX DAYS, then
turn 1t into clean cask; put in the bung
and let it remain aboat month When
well settled, bottle it.
Washing Fluid, Boil one pound of sal
soda and halt pound Of unslacked lime
in one gallon of water twenty minutes
When cool strain il off and put it in a iue,
After soaking the clothes over night. wiring
them out and rub on plenty of soap; cover
them with water IN the wash boiler, and
cupful of fluid; let them first scald then
rub each piece carefully, put over again in
clear water and let them come to boiling
heat. Then raise carefully, and hang them
out. This is an excellent recipe
Ciurdnt Vine Prepare the currapts
(Which should be perfectly ripe) the same
as if you were making jelly. To each quart
Of juice extracted add two quarts of cold
water and three pounds OF good brown
sugar. Having stirred all well together let
it remain undistnrbed till the next dav;
then skim it and set it III cool place TO
terment. Keep it uncovered, and fill il up
every day until done working In six or
eight days, when it has done fermenting,
cork it closely, adding, if you wish, little
good brandy-a pint to every eight gallons
of wine will be sufficient. As soon as it
becomes clear it is fit to bottle. 1t will be
fine wine in the course Of the winter
Remedy for White Hqirs.-Take a piece
of fresh butter or lard, lalge enough to
give the spot a thorough greasing; rub the
same with the lard until it becomes quite
hot, repeating the operation at least three
or four times, and the white hairs will soon
come out and hairs of natural color take
their place. | have tried this on several
horses, and never knew it to fail. think
the best time to do it is in the winter be.
fore the new coat starts.
CURING Hay TOO MUCH. Probably there's
no greater mistake made by farmers in the
haying field than that of drying grass too
much. The object should be to expose the
grass to the sun only long enough to evap-
crate the free water that is contained in it.
When the heat is sufficient to vola,ilize
those o-tions OF the grass that fill the air
OF the hay field with fragrance, the favor
Of the hay as we'll as its nutritiousness are
greatly impaired. Hay that is burned to
crisp is about as palatable to the stock for
which IL is intended, as is bread to man
which is served in the same manner.
FINE WOODS IN AUSTRALIA. 1t is apparent
that the fire wool business the world over
has been overdone. Here is an account of
the change that has taken place in Austria
liza, as given by correspondent Of the
Queenslander; THE low price of wool is
having It's effect upon the tastes Of the
people, and, through them, upon the mar
kets. From the abundance of low grade
woods, coarse descriptions of cloth OF the
Scotch cheviot kinds have gained a footing
in public estimation, and are coming de.
cidedly into favor This change in taste
has had tendency to create demand for
low grade woois, of which comparatively
few are grown, and to raise their price. As
our wool-growers we'll know, fine woods
have been in demand for some years; but
the reaction has set in, and we should not
wonder to see, within a year or two, as keen