Dodgeville chronicle. [volume] (Dodgeville, Wis.) 1862-current, 1873-08-29
FARM AND HOUSEHOLD.

Tomato Honey.-To each pound of
tomatoes allow the grated peel OF a lemon
and six fresh peach leaves; boil them
slowly till they are all to pieces, then
squeeze them through a bag; to each
pound of liquid allow pound of sugar
and the juice of one lemon; boil them to-
gether till they become thick jelly; then
put them into glasses and lay double
tissue paper over the top.
"A writer in the Maine Farmer says {:
''1n the fall of 1870 we bought barrel OF
cider for three dollars, and put it into a
dry cellar, with the bunghole open. There
it lay year, and on examining it proved
to be good vinegar, and we sold 1t to a
trader for ten dollars. Here was a net
profit of more than three hundred per cent.
Hundred of barrels Of cider were sold
from the town that year at ten cents gal
Ion, all of which would have sold readily
in year at thirty cents per gallon. There
is always a ready market for good cider
vinegar, and if every gallon of cider made
in this country should be turned into vim
egar, the supply would not equal the de-
mand. For want of pure cider vinegar,
thousands of barrels of villianous COM
pound, injurious to health, are annually
sold in the name Of vinegar"
Pineapple Preserve.-To every pound
of fruit, weighed after being pared, allow
one pound of loaf sugar and quarter of
pint of water The pines should be
perfectly sound but ripe. Cut them into
rather thick slices, as the fruit shrinks
very much in boiling; pare off the rind
carefully, that none of the pine be wasted,
and in doing so notch it in and out, as the
edge cannot be smoothly cut without
great waste. Dissolve portion of the
sugar in preserving pan with quarter
of pint of water; when this is melted,
gradually add the remainder of the sugar,
and boil until it forms a clear syrup,
Swimming well. AS soon as this is done
put in the pieces Of pine, and boil well
for at least half an hour or until it looks
nearly transparent. Put it into pots, cover
down when cold, and store away in dry
place.-QUeeaa.
Among all the refreshing stimulants,
ginger takes first rank and beer prepar-
ed from it is very delicious and palatable :;
and if provided for farm hands it will
surely have the effect of banishing the
whisky bottle and rum jug from the fields
Take three gallons of boiling water, three
pounds of sugar, three ounces of best root
ginger, well bruised, powered ginger will
do) and three ounces of cream of tartar
stir until the sugar is all dissolved, let it
stand until milk-warm, add three table
spoonsful of yeast poured on to slice of
bread; cover with cloth and let it stand
for twenty-four hours; then strain and
put into bottles, filling them only two
thirds full. Cork tightly and tie
down the corks, and it will be ready to
drink by the next day, Lemons can
be substituted for the cream of tartar;
and the beer can be kept in a jug. For
ginger-beer powders, take two drains
of powdered ginger, ten drains of car
Donate of soda, and half pound of pow
dered white sugar; mix all we'll and di-
vide into twenty-four equal parts, putting
each part into a colored paper. Take two
ounces of tartaric acid; divide into twen-
ty-four equal parts put each into white
paper. Dissolve the contents of each
paper into separate glass, one-third full
of water; mix and drink while efferves-
cling. This is very cheap, refreshing
and palatable drink, not only for farm
hands, but for all persons in city or coun-
try.