Belmont chronicle. [volume] (St. Clairsville, Ohio) 1855-1973, 1873-09-11
good black pepper, six drachms ground

good black pepper, six drachms ground
cloves, three drachms ground mace,
two drachms ground cayenne pepper,
and one gallon of vinegar. Mix. Cut
the tomatoes to pieces, boil and stew
in their own liquor until quite soft.
Take from the fire, strain and rub
through middling hair sieve, so as to
get the seeds and shells separated; boil
down the PULP and jueie to the consis-
tency of apple butter very thick),
stirring all the time; when thick
enough add the spices, stirred up with
the vinegar: boil up twice; remove
from the fire, let cool and bottle.
ToMAToEs.-The following method
of preparing tomatoes for the table, we
are assured, by one who has made the
experiment, is superior to anything yet
discovered for the preparation of that
excellent vegetable. Take good, ripe
tomatoes, cut them in slices, and
sprinkle over them finely pulverized
white sugar; then add claret wine, suf-
ficient to cover them.
Hop YEAsT.-One and One-half
pounds of grated raw potato, one quart
of boiling water, in which handful of
hops have been boiled, one teacup of
white sugar Coffee sugar., onc-half
teacup of salt; when almost cold put a
little good yeast to start it, say about
half pint. One pint of this yeast
makes four good-siZed loaves of the
most delightful bread you ever ate.
FELoN On THE iTGER.-The fol-
lowing simple pr, osripiiOn is recon-
mended as cure for felon on the finger.
Take common rock salt, such As is used
for sailing down beef or pork; dry it in
an oven; then pound it fine; and mix
it with spirits of turpentine in equal
parts; put it in rag and wrap it
round the parts affected, and, as it gets
dry, put on more, and in twenty-four
hours you are cured-the felon will be
dead. It will do no harm to try it.
How TO MAKE TOMATO FIGs.-Pour
boiling water over the tomatoes in or
der to remove the skins; then weigh
them and place them in a stone jar,
with as much sugar as you have toma-
toes, and let them stand two days; then
pour off the syrup and boil and skim
it until no scum rises. Then pour as
before, then boil and skim again. After
a third time they are fit to dry, if the
weather is good; if not, let them stand
in the syrup until drying weather.
Then plGce on large earthen plates or
dishes, and put them in the sun to dry,
which will take about week, after
which pack them down in small wood
en- boxes, with fine, white sugar be-
tween each layer. Tomatoes prepared
in this manner will keep years.
PRESERVING CUT FJowERS.-When
cut flowers have faded after having
been placed in boquet, or perhaps
worn for whole evening in head
dress, they may by revived in the
morning by cutting half an inch from
the lower end of the stem, and putting
this end instantly into boiling water.
The thickest teXtured flowers amend
most readily. Flowers that have lain
a whole night on table, after having
been worn for hours, have been reno-
waited next morning in this way by a
cupfull of hot water. Carnations, ,azales,
roses and gcraniunis may b. thus treat
ed, and have been known to keep fire. h
afterward almost as long as if they had
been newly gathered. For keeping
flowers in water, finely powdered char
coal in which the stalks can be stuck,
placed at the bottom of the vase, is a
wonderful preservatiye, rendering the
water from obnoxious impurities.