Bristol news. [volume] (Bristol, Va. & Tenn.) 1867-189?, 1871-09-01
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= De uehCdtCt1 CtcaH anu uf1 DOL'
especially so.
,. Never place preserving pan
upon the fire, as this will render
&c. preserves liable to burn to, as it
called. that is to say, adhere close
to the metal, and then burn; it
10 uli rest always on a trevet, or on
lc lowered bar of the kitchen range
.. After the sugar is added to them
he preserves gently at first, and
,.re quickly towards the cn1, with
It quitting them until they are done
: precautiou will always prevent
chance OF their being spelled.
All o. eserl es should be perfect
leaned FRI / the scum as it rises.
:. Fruit which it is to be prcserved
yrup must first be blanched, or
,niled gently. until it is sufficiently
,..tcned to absorb the sugar: and 9
81 a syrup must be poured on 1t at /
art. or it will shrivel instead of re- !
nn ming plump and becoming clear. |
i.,ls. il its weight of sugar is to be |
=: we'd. and boiled to syrup, with
int Of water to the poW.d, only halt
weight must be taken at first, and
5 must not be boiled with the wa
ter more than fiftccn or twenty min
u,cs at the commencement of the pro-
Co.'S; part of the remaining sugar
mast be added every time the syrup
rcboiied, unless it should be othci-
directed by the receipt.
&. To preserve both the true favor
| color of fruit both in jams and
lilies, boil them rapidly until they
b. we'll reduced, before the sugar is
lied, and quickly afterward, but do
1T allow them to become SO thicker
that the sugar will not Dissolve in
lem easily and throw up its scum
f. some season, the juice is so much
cher than others, that this effect
.';cs place almost before one is aware
i it; but the drop which adheres to
he skinner. when it is held up, will
.;,ox the state it has reached.
1. Never use tin. iron, or pewter
.pons, or skimmcrs for preserves, as
tury will convert the color of red
I;ait into dingy, purple. and impart,
,c,ides. a very unpleasant flavor.
=. When cheap jams or jellics are
CURED, make them at once with
f sugar, but use that which is well
r .iaed always, for preserving in gen.
erl: it is false economy to purcha' e
"A inferior kind, as there is a great
rste from it in the quantity of scum
which it throws up.
.. Pans of copper Of bell-metal are
T.. proper utensils for preserving
fruit; when used. they must be scOur-
81 bright with sand. Timed pans
nm. and destroy the color of the fruit
that is put into them. There is now
= sort of stew pan made of iron coat,
al with earthenware (p-ocelain.)
mich is very nice for preserving.
To CAN PEACuEs.-Take large
re peaches-not over ripe-halve
a"d pare neatly and lag on large
meat dish. To a threc-peck basket
- fruit allow four pounds of siitcd
car, sprinkle it over the fruit as
Il Law 1T in the dish; when done set
IN a cool place over night; the next
prning fit each piece, one by one,
.cely into the jar, draining them
On the Juice. When the jars are all
lied put them close together i'll ket-
81, OF cold water, putting double
wei or something of the kind under
IN. i'm the bottom of the kettle, to
.gent their cracking, and set over
fire. Let the water heat grad
Ky till it boils. while you prepare
syrup fom the juice that has been
~ned from the peaches and sugar
night, then fill up the jars with
being careful to let the bubbles of
escape they will be seen rising to
top; if any are in the lower part
he jar they will rush up on the in
lion of fork. When all are full
in to seal up, and have 4 large pan
not water standing near to put the
r,s in as fast as sealed, where they
a cool off gradually. Where one
glass jars or bottles, without tight
,ng covers, prepare a cement of
pound of rosin to two pounds of
ton suet melted together and well
ed; have pieces Of strong muslin
large enough to tie over the
this of the jars or bottles; lay the
lin on a board and with spoon
ad over thick coating of &C.
1t; take up the muslin quickly
ore it las time to cool, and put it
he jar with the cement side down.
d, pressing closely over the sides.
ne muslin is not very thick it is
il to spread more cement on top of
first cover and lay over that a sec
piece of muslin, then tie down
4 Irvine and finish with good coat
,ment over all. This is good
!; to use up old jars whose covers
e been broken or lost.
CANNED CoRN.-A sure way to
- corn so it will keep. is found by
diving one ounce and Il quarter Of
.aric acid in half pint of water
the corn from the cob, and add
or enough to cook it properly
.en cooked. add two tablespoon
of the acid solution TO each quart
orn. Can Immediately; seal Sc
rely, and put away in cool, dry
&c. When wanted for use, stir
tca-spoonful of soda through |
quarts OF corn, and let it stand /
zee hours before cooking This re-
ives the acid taste, and the corn is
resi- as when cooke / in the summer.
STRAWBERRIES Strawberries set 1
At in this month or September, will /
'rn,luce about halfa crop next Spring.
"'.cy may be tranSplanted during a
vet spell' at any time after the
rrrers have formed roots. The ear.
~ lis is done, the frmer they will