The Superior times. [volume] (Superior, Wis.) 1870-1912, 1872-07-27
The Home,

The Home.
SWEET PICKLES. pounds of
fruit, SIX pounds of sugar, a quart of
CIDER vinegar, cloves and cinnamon
Let the fruit boil in above until soft ::
take out, put earthly on dish, let
the syrup boil down, then put on
fruit again and boil few minutes; fill
Jars and seal with tissue paper dipped
IN white of egg.
SIBERIAN CRAB APPLE.-Proceed as
for preceding, but add only one half
pound of sugar to each pint
CURRANT WINE -Currants, four
pounds, sugar, three pounds, water
one gallon. Place the currants, stems
and all, in tub, and mash them well :;
add the water, set ia in a cool place.
and stir occasionally, continue the stir
ing for three days; then drain the liu-
uor through sieve, squeeze the pulp
IN a cloth, add the sugar, stirring un-
til 1T is dissolved, and put into a bar
rel or cask, which should stand in a
dry, cool cellar When fermentation
is over, bung up tight and leave all
winter Rack off In spring before sec
ond fermentation, and bottle after sec
ond fermentation.
To Dry CHERRIES. Having stoned
the desired Quantity of good cherries,
put "a pound of white sugar to every
pound beat and sift over the cherries
and let them stand all night. Take
them out of the sugar, and to every
pound of sugar put two spoonsful of
water. Boil and skim it well and then
put in the cherries boil the sugar
over them and next morning strain, and
to every pound of syrup put half
pound more sugar: boil it till it is a
little thicker, then put lii the cherries
and let them boil gently. The next
day strain them, put them in an oven
and turn them every day till they are
dry.
PRESERVING FRUIT.-As the season
for preserving fruits is at hand, we
print the following, which we find in
one of our exchanges, for the benefit
of our lady friends:
Our native fruits, both wild and cul-
tivated, furnish an inexbaustible sup
ply of the proper ingredients for the
making of all kinds of preserves. We
give a few tried recipes for their manu-
facture, and trust that they may be
used extensively to the exclusion of the
unhealthy compounds that we are to
prone to patronlze.
PLUM PRESERVE. are equally
good done in molasses as sugar. If
sugar Is used, take an equal quantity
OF fruit and sugar. Make clear
syrup and boil the plums gently forty
minutes. They will require heating
over once if to be kept Beech plums
are very excellent prepared in this way,
as well as for pies.
THERE are as many ways to kalso-
mine as there are to whitewash. The
simplest mode we know of is to take
ten pounds of Paris white, and soak it
in cold water-iust enough water to
dissolve 1t we'll Take one eighth of a
pound best white copper glue, soaked
IN cold water enough to cover. Let it
soak three to four hours; or till well
swelled. Ii there is much liquid by
the time the glue is well swollen, take
the glue out and put it in saucepan
over the fire, with a little water to
keep it from burning. Mix the dis
solved whitening thoroughly with the
hand. Then add the melted glue, we'll
mixing. This mixing needs to be done
in a large vessel. Then pour into
these ingredients quarter of a pint of
linseed oil, and on top of the oil pour
sufficient nuriatic acid (perhaps ten
cents worthy to cut the oil, stirring it
the while. After this is done, add
cold water enough to the whole to thin
it down about a pallful of the liquid
Then mix little ultra marine in cup
of cold water, and add to the whole, so
as to remove the yellow tinge, and
make 1t blush white. Apply with a
clean whitewash brush, one or two
coats