Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1870-08-06

teas of an hour, and do not fail to stir i
often during the time: draw it from thu
| fire, and mix with it ten ounces of well
refined sugar, rolled or beaten to powder
| for each pound of the peaches clear i
| carefully from scum, and boil it briskly
for five minutes; throw in the strained
juice of one or two good lemons; con
tinue the boiling for three minutes only,
and pour out the marmalade. Two min
utes after the sugar is stirred to the fruit,
add the blanched kernels of part of the
peaches. Peaches, stoned and pared,
four pounds; three-quarters of an hour.
Sugar, two and half pounds; two min
utes Blanched peach-kernels; three
minutes. Juice of two small lemons
three minutes.
Greengage Marmalade. When the
plums aIe thoroughly ripe, take off the
skins, weigh, and boil them quickly
without sugar for fifty minutes, keeping
them well stirred; then to every -four
pounds add three of good sugar reduced
quite to powder, boil the preserve from
five to eight minutes longer, and clear off
the scum perfectly before it is poured
into the Jars. When the flesh of the
fruit will not separate easily from the
stones. weigh and throw the plums whole
into the preserving pan, boil them to a
pulp, pass them through sieve, and de-
duct the weight of the stones from them
when apportioning the sugar to the jam.
The Orleans plum may be substituted for
ereengages, in this recipe. Greengages,
stoned and skinned, six pounds; fifty
minutes. Sugar, four and half pounds;
five to eight minutes.
Gooseberry.-Stalk and crop six pounds
of the small, red, rough gooseberry, put
them into preserving and, as they
warm, stir and bruise them to bring out
the juice. Let them boil for ten minutes,
then add four pounds of sugar, and place
it on the fire again let it boil, and CONT
nue. boiling for two hours longer, stirring
all the time to prevent its burning. When
it thickens, and will jelly upon a plate, it
is done enough. PUTT into pots, and al
low it to remain day before it is covered.
Blackberry. families where there
are many children, there is no prepare
ton of fruit so wholesome, so cheap, and
so much admired at this homely conserveI
The fruit should be clean picked in dry
weather, and to every pound of berries
put half pound of coarse brown sugar;
boil the whole together for three-quarters
of an hour, stirring it well the whole
time. Put it in pots like any other pre-
serve, and it will be found most useful in
families; it is medicinal for children.
Egg Items.
From the new book of w. G. Bruson,
entitled 'fFresh Eggs and Yellow But
ter" we extract the following items:
Salt Water a Test for Fresh Eggs
Dissolve ten ounces of common salt in
one gallon of cold water. Place eggs
that are candle clear in this solution, and
if perfectly fresh, they will gradual
" sink, but if slightly stale they will
swim. All eggs that sink in this solution,
the specific gravity of which is about
1.O65, may be classed as fresh
eggs, which have lost but a
small portion of their fluids by
evaporation, and are quite suitable for
preserving. Eggs that will swim in salt
water, of the strength of eight ounces of
salt to one gallon of water, must never be
used for preserving. Eggs which have
passed the test of salt water must be
rinsed in fresh water and dried before de-
Oxygenating or insulating them. Twelve
ounces of salt dissolved in one gallon of
water forms solution Specific gravity
.O9D, sufficiently strong to float a per-
fectly fresh egg. One gallon of cold
water dissolves only three pounds of salt,
making a saturated solution of specific
gravity of 1.21O. Boiling increases its
but very little.
Instructions for Packing and Ship
ping Eggs.-In hot weather, eggs should
always be shipped in old, dry, sweet oats,
Or coarsely powdered charcoal. In cool
cut rye and wheat straw will an
,wer. Never use oat or buckwheat straw,
;awdust OF shavings. When packing eggs
for shipment, allow at least One-half or
hree-quarters of an inch between the
eggs, and about one and one half inches
between each layer. Do not put over 20
lozen into barrel. There should be about
.wo inches of packing material between
The eggs and each head of the barrel. AT
Ter each two or three layers are put in they
should be well settled by using a heavy
plank follower, and shaking the barrel
until well settled. When heading the
barrel, great caution should be used in
having the head press firmly on the pack
ing material, so that the eggs cannotwOTk
osse in the barrel by handling, and yet
not be so tight as to break them.
The Sex of Eggs-A series OF expert
ments by an experienced poulterer in the
egg Matching business has determined, as
q general rule, the following results
Eggs containing the germ of males have
wrinkles on the small ends; on the con-
trary, eggs which are smooth at the ex-
tlemities, and nearest to roundness, pro-
duce females, while those pointed at one
end usually engender males.
A New Laid Egg-The large end of a
new laid egg feels cold when placed
a grinst the tongue, but that of stale egg
feels aOornl, because the white of fresh
egg, being in contact with the shell, acts
as conductor in abstracting heat from
the tongue more readily than the non
air bubble or cavity in the
stale egg