The Columbia herald. [volume] (Columbia, Tenn.) 1850-1873, 1870-09-02

NEW METHOD OF PREsERvING.-Ac u-
rious and simple manner of keeping
apricOtS, peaches, and plums, fresh all
the year, is to beat well together equal
quantities of honey and spring water
pour it into an earthen vessel put in the
fruit freshly gathered and cover them
up quite close; when any of the fruit IS
taken out wash it in cold water, and 1t
is fit for immediate use.
LEMON PUFTs.--Bruise one pound of
double refined sugar, and sift through Il
fine seive. Place it in 4 bowl, with the
Juice of two lemons, and mix together.
Beat the white of an egg to a very high
with two rinds of lemons grated. Mix
well, drop on the puffs in small drops,
and bake i'm Il moderately heated oven.
This has been tested and found to he eX-
cellent. .- . ..rHi '
To PRESERVE ToMAroEs.--The most
economical mode for family purposes is
to put them into widc-mOuthed jars,
holding two, three, or more quarts, ac-
cOrding to the size of the family. The
tomatoes. previous to their going into
winter quarters, are merely cooked with
out any seasoning of any sort, and put
while hot, into the jars, which should be
filed full, and the cOrks driven home
tightly and tied down. Preserved in this
manner, they will keep as fresh almost as
when first picked.
To MAKE COOP BLACKBERRY WINE
FOR MEDICAL PURPOsEs.---Take ripe
blackberrics; put them In a stone jar.
and mash them well let them stand till
they feraent; then press out the juice
and put che liquid i'm q stone j:r: add
four pounds of white sugar to Il gallon of
Juice; cover with thick flannel until it
quits fermentlng. then strain through
thick flannel and bottle. After keeping
it one year you have wine that will cure
all summer complaints and all ailments
caused by tecthing. ..a
How TO SALT DowN CUCUNBERs FOR
PICKLEs.-Leave half an inch Of stem on
cucumbers, wash them in cold water,
Immediately pack with salt in alternate
LAYERS, SILT next to the wood; one bar
rel of salt to five of cucumbers. Fill the
barrel full, putting salt on the top. cut 4
wide broad board so as just to fit the i'll
side of the barrel, bore half q dozen half
inch holes through, place it on the
pickles with a stone on, which should
weigh ut least twenty-five pounds, so as
to Keep the pickles always i'm brine.
Take of all scum which rises keep the
barrel i'm the shade. and i'm four weeks
take off the stone and fill t. the top. as
they will settle some. Put more salt OIL.
head them up, and they are ready for
market. 1t is best to have two sizes of
pickles. --.
TOMATO BEER.--A Georgia correspon
dent of the Southern Planter tells how |
to make tomato beer. He says: Gather |
the fruit once a week; stem, wash and |
mash it; strain through a coarse linen
bag, and to every gallon of the juice add
a pound of good moist brown sugar. Let |
it stand nine days. and then pour it off
from the pulp. which will settle in the
bottom of the jar. Bottle it closely. and /
the longer you keep it the better it is
when you want to use it. Take pitch
er that will hold Us much as you want to
use--for my family use a gallon pitch
er--fill 1t nearly full of fresh sweetened
water, and some of the preparation al
ready described, and a few drops Of es-
sence of lemon. and you will find it equal
to the best lemonade. costing almost
To every gallon of sweetencd
water add half Il tumbler of beer