The Columbia herald. [volume] (Columbia, Tenn.) 1850-1873, 1873-08-01
FOR THE HOUSEWIFE.

TOMATO CATsUP. the tomatoes
and press them through fine sieve to
six quarts of Juice and pulp; add the
same quantity of best vinegar then set
it over the fire to boil. When it begins
to thicken, add of pimento, cloves and
pepper each half an ounce, cinnamon a
quarter of an ounce, and two nutmegs
finely grated. Boil to the consistency
of thin mush, then add four table
spoonfuls of salt, and take it out of the
vessel. When cold, bottle and cork
tight. Boil in brass or bell metal
kettle, or tin-lined vessel. This can't
be beat.
BLACKBERRY WNE.-The following is
receipt for making blackberry wine,
says an exchange paper, and the best of
the kind we have ever tasted. It is
from man who practices what he
breaches, and makes it success. When
the berries are brought from the field,
run through an ordinary cider-mill and
press the pumace as in making cider,
only be careful to line the tubs of the
cider-mill with burlaps or some other
goods of that kind, to prevent the pun
ace from wasting under pressure of the
screw and running into the juices. After
the juice has been thoroughly pressed
out, strain it into clean cask, through
piece of course flannel, measuring the
juice, after which add three pounds
good dry sugar to each gallon of the
juice place the cask in a cellar, or
some cool place, with a piece of thin
muslin over the bung. It should re-
main in this place four or five months !;
then draw off into another clean cask,
with as little agitation as possible, and
after it has stood for two or three weeks
longer, it is ready for use, and may be
the cask with the bung closed.
BUTTER CHURNING MADE EASY. -
Strain the milk shallow the more sur
face the more cream, hence large pans
are best. Keep it in a room free from
jars do not churn it in the room keep
it at an even temperature ; it must have
light and air; it is much like the rest of
us, and spoils for the want of good pure
air; but it is averse to draughts. Watch
it if you want good, sweet butter, and
skim just when the milk is thoroughly
thick and loppered. If you skim sooner,
you will lose some cream; if later, there
will be spots on it or mould, and your
butter Will not keep. After skimming
the cream into your cream pail, stir all
together with case knife or spoon
knife is best, as it manipulates the par
ticles against the sides of the pail more
thoroughly. This process takes but
moment, and if you do it each time that
you skim, when you come to churn, If
your milk is at proper temperature,
your butter will come in less than ten
minutes, as the particles are already
half-churned. When churned, take it
up and work moderately. Don't put
drop of water on; it Injuries the flavor.
Salt with good dairy salt, Ashton's
best. If you use barrel salt, or that
from the small bags, your butter will
stand few hours and then work again,
pressing the butter milk out, all pos
sible. Do not work too much, as it will
market, wet a cloth in cold water and
lay over the top and cover that with
salt; tie a paper over all. For packing,
cover with weak brine. Keep the crock
in dry, cool place, which is ventilated.
Do not put it where anything smells,
for butter and cream are great absorb
ents, and take on the slightest odor.
This advice is for the present emergen-
cies; but there is coming millennium,
when new milk will be converted into
butter direct. It is now done. TIE
only reason of its non-adoption to uni
versal use is the great power required.
Who will devise and invent machinery
for this purpose? No greater benefac-
ton could occur to the overburdened
housewife than the saving of this inces-
SAINT manipulation of milk to make it
ready for the churn. The washing and
wiping, scalding and summing of milk
pans, the skimming of milk, all of which
steals so much time. Then the butter
which would result! A product de-
licious and sweet enough for the gods
Not butter from cream, which, in it's
best estate, must have stood long
enough to sour, and often goes over to
the region of mold before the busy
housekeeper gets to it, but sweet milk
huttar