The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1871-07-21


very fine ripe raspberries in bowl, bruise
them well, and pour upon them quart OF the
y nest whlte wine vinegar; next day strain the
tr4uor on pound OF fresh ripe raspberries.
oa oau,se tuem also, and the following day do the
i sanhe cat 10 not squeeze the fruit or ii viU
nsoae "Jerment; only dram the liquor as dry
as you can from it. The last time nsss 4
through acanvass bag previously wet will The
vinegar, 10 prevent waste. Put the Juice in
10 stone Jar, with a pound of sugar 10 sveru
pint OF juice; the sugar must be broken into
Jumps; stir it. and when melted put the lar in.
TO pan OF water; let it simmer and then
skim It; when cold bottle it, 1t will be fine
anu tnick When cold, and a most excellent
syrup Tor making wholesome drink.
RED CURRANT JELLY-This following re-
ceipt for making this Jelly have used for sew
eral years, and l think it much better than
any other have tried or seen recommended:
fut your currents in bell-metal kettle and
scald them well; when cool press them
'broush sieve, getting out all the Juice, be
careful not TO allow any skin or seeds to pass
.nLiouSn Tue sieve) measure the juice and put
~ oSch again IN the Kettle and let it bell hard
ior hve or six minutes, skimmino il we'll. then .
add while on the fire boiling one pound Of sif-
TED loaf sugar TO every pint of Juice: stir II
I'LL dissolved and then it is done and ready to
put In the tumblers. 1t tastes much
more of the fruit and is of beautiful lioht
color. Will keep years if necessary.
LONG BRANCH BERRY PUDDINe.-One
and half cups OF flour, one half cup molass.
es, one-half cup of brown sugar, three pints
OF berries, (blackberries, raspberries or whor-
ueperries,) one small half tumbler of water,
and boil two hours. To be eaten with beaten
sauce. Two eggs are an Improvement, as
they keep the pudding in better shape.
CURDs AND WHEY.-Infuse piece of rem
net in a little boiling water as for making
cheese; let II stand an hour or two; then put
tablespoonful to three pints OF new milk
warmed. Cover with cloth and leave until
the curd is thick. Press out and use the
whey, or sWeeten and use both whey and
curd. This makes very nice desert for din
ner.
CoRNED BEEF.-In cooking corned beef.
al inns season OF the year so delicious, it
should be pat into boiling water when put on
10 cook, and when it is done it should remain
IN the pot until cold. This is the whole Sc
cret OF having cOrned beef juicy and full-fa-
vored, instead OF the contrary.
CARE OF SUCKING CoLTs.-Those who
raise colts, usually exercise care in the selec-
tion of good stock to breed from; but a great
many neglect to give the colts proper atten-
ton during hot weather, while they are run
ming with dams. 1t is not uncommon to sea
those that were healthy and well developed
their hair falling off before antnpn Tha
trouble arises from allowino the col, 70 drar.,
milk while the blood of the mare is in a high
state of heat from violent axer,;on Whss..
the dam is used in hot weather me-, a. su'.i
or road. so as to heat her HOOD the 'Slh nni.
should never be allowed to sncL mt, 10. sb Io,s
fully cooled off. Lei him All h;usaI, hesa nas
tbe mother ;s mt in tha - , Deio.e
important that he sbouId acconnanv na ~ y ths 20
dam tic him a. I,au IT, " y. accompany the
able to draw nilk uotil he is liberated. for;t
is much better that he should oo bnnorv a
few hours than to take his food when II IL in
fevered state. If the mare is tn make
long distance in hot day, and return at
night, it is best to leave the colt at home. and
draw the milk from the udder by hand once
or twice during the day and upon returning.
lnen allow the colt to nil himself gradually
asS S .ne ,,,f i,lk Is secreted. Colts injured by
=. t,vo ,a m.A seiuon recover rom II ior year
ud'ooS wv anu ah aaY .lInes never Ihey become
reduced IN nesn, get lousy In the fall and DUR