Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1871-07-21
put in tumblers or jars, and, when
cold, secure it as jelly.

put in tumblers or jars, and, when
cold, secure it as jelly.
To Remove PerspiratiOn Odor.
The unpleasant odor produced by per-
spiration is frequently the source of vex-
alton to persons who are subject to it.
Nothing is simpler than to remove this
odor much more effectually than by the
application of such costly unguents and
perfumes as are in use. II ia only neces-
sary to procure some of the compound
spirits of ammonia, and place about two
tablespoonful in q basin of water.
Washing the face, hands and arms with
this, leaves the skin as clean, sweet and
fresh as one could wish. The wash is
perfectly harmless, and very cheap. 1t
is recommended on the authority of an
experienced physician.
How to Boil a Ham.
"poes every one know how 10 boil
hama" queries Mrs. Homespun in one of
her very attractive articles in the Prairie
Farmer. We venture to say every one
does not know, at least not properly,
therefore we shall be doing a good deed
BY copying her recipe, which Is as fol
lows: There are two ways; one is to let
the water boil on the eallop for several
hours; the other is to let it come to the
boiling point and then set it on top of
the stove or range, and. let it simmer
from 10 Z hours, according to Its
weight. soak the ham over night, then
put it on the fire, when the water bubbles
it is taken off, and set where it will keep
on the bubble, but not boil. The scum
is all skinned off then; and q twelve
pound ham SINNERS five hours, and a
twenty pound one eight hours. When
half done, the water is turned off and
fresh boiling water turned in. This
fresheus the ham and makes it as tender
as q chicken. Our hams are from pigs.
abominate hog flesh, but if one must
boil huge ham, be sure and add pint
of good cider vinegar to the first water it
is simmered in, and it will take out the
strong flavor and make it tender and deli
cate.
Canning Fruit.
An abundance of canned fruit ''is a
good thing to have in family" both as
regards health, comfort and enjoyment.
All who are in the habit of laying by in
this way large stores of the different
kinds of small fruits in their season, are
convinced that it is paying investment;
and with the most it has ceased in a great
measure to be regarded as a luxury; but
is rather classed with the necegsaries of
life. Many who have plenty of fruit, or
who have the means with which 10 pur-
oho 70 Z e 81
trouble or expense, but they will dry or
make into preserves their surplus, with
much more labor and at q much greater
expense: while fruit thus prepared will
require more care and be less palatable than
when canned. If properly done, canned
fruit requires but little labor in its preps-
ration and little attention sfterwsrd, and
is the least expensive mode in which it
can be preserved. We have lately given
a number of methods for canning, and
now we will add the one the editor of the
Farm Journal has prscticed for num-
Der OF years and he has found very cue
cessfuL He says:
We use glass jars as the cheapest in the
end, and the most easily taken care of.
Pick over the fruit and i'll the jars. Take
q common wash boiler, and make of lsth,
fastened together by two or three cross
bars, frame fitted to the bottom of the
boiler, to keep the jars off the bottom and
to permit the heat to pass readily up
through. Place the jars in the boiler and
fill it with cold water up TO the neck of
the jars. Put Stats on the top of the jars
and put on weights to prevent them from
tipping and filing with water. Bring the
wster to a boiling point, and boil from ten
ID twenty minutes, according TO the quail
ity of the fruit. When the fruit is well
through, take out one jar az time; when
the. fruit has settled fill up from another
jar. Have a preparation of sugsr and
water-pouud, or pound and half, as
preferred, to quart Of wa'er-kept boil-
ing hot, and fill up the inierstices between
the fruit with this; have each jar COM
pletely filled, and then put on the cap and
seal up as directed. Ii sealed up III this
way, and the jars are air tight, there viii
be- no trouble about the fruit keeping. We
have common red currants put up in this
way four years ago, that are in first rate
condition now. Tae less sugar put in at
the time Of canning The more natural will
be the taste of the fruit On opening.
After canning, the jars should be
cooled gradually and kept in q cool and