The Donaldsonville chief. [volume] (Donaldsonville, La.) 1871-current, 1874-07-25
FARM AND PRESIDE.

currants on the stalk, dip them in gum,
arabic water. or the whites of eggs well
beaten: Law them on a sieve, sift White |
sugar over and let them dry. They are
very nice for dessert or the tea table.
Bunches of grapes, cherries or plums may |
be done in the same way.
STRING BEANs.-String them carefully
and wash well. Put salt into boiling water,
and then put in the beans. Ii the salt IS
put in before the beans, they retain tnelr
color. and are better favored. String beans
should cook a full hour. When done,
drain the water carefully from them, ana
transfer them toa hot vegetable-dish. Add
butter and little pepper.
GREEN TOMATO PIcKLEs.-To every
gallon of sliced tomatoes add 2 tablespoons
full of salt, and let it stand over night. DO
not pour off the liquor, but add pound OF
sugar. ] pint grated horseradish, 2 table
spOonsful of mustard. Put a weight ON
top and set near the fire or in a warm place
until they become sour, when they should
be kept cool. The juice of the tomato
forms the vinegar, and if some are partly
ripe it is all the better. No scum rises on
the top, and they will keep long time.
TOMATO WINE.-Take any quantity of
fully ripe tomatoes, wash and press from
tn m the juice, strain, and to every gallon
add pounds crushed sugar; let stand I'M
til it is done fermenting, keeping the cask
filled with fresh juice and sugar, as above.
When done fermenting, draw of without
agitation, and bottle. Will &c prime IN
six to twelve months. The yellow tomato
makes white wine with yellow tinge;
the red darker colored wine, of course.
RECIPES FOR MAKING SUMNER BEvER-
AGEs.-A refreshing drink is often craVed
by those who are obliged to work IN the
sun during the heat of summer; and there
is little use in resorGing to Intoxicating
liquors for this purpose, for they lnflame
instead of cooling the system, and increase
instead of decreasing the desire to drink.
A great quantity of cold water is also I'M
desirable, because it is apt to chill the sys-
TEN too suddenly and produce summer
complaints, and the stomach also Graves
some aromatic stimulant which will in
crease its vigor. In many farm-houses a
| barrel of hop beer mingled with aromatic
herbs and roots is frequently made, during
the summer season, and the laborers are
allowed to drink plentifully of it. Such
beer contains very little alcohol, and is re-
| freshing and beneficial. 1t can be made
by every housewife, by boiling l pint OF
hops in gallons of water, adding to 1t
| tablespoonful of essence of spruce or OF
sassafras, etc., to flavor it, and quarts OF
molasses; when lukewarm, turn IN tea
cupfal of yeast. Let it ferment over
night. and, next morning, cork up the jug
| tightly. or bottle it, tying in the cOrks
with Stout Irvine. A larger quantity can
be made if desired, and 10 or 10 gallon
key filled with it, and allowed to ferment
| for "a hours; then put in the bung, and
draw it out with faucet Such bever-
age will have better effect upon the
| stomach than enormous draughts OF water
or rum and water, as it contains slight
tonic and produces stimulating effect
upon the system.
But among all the stimulating beverages
which are in use, there are none superior
| to those which are made out of ginger,
with the addition of lemons, etc., and there
are few persons who do not like ginger
beer, and find it very refreshing. while II
is quite easily prepared, either as beer OF
in powders. TO make ginger-beer, take
of Race ginger-root, well pounded, 4
| them together, and add lemons sliced
ve1y fine, and pounds of either white OF
| brown sugar. Pour over them 8 gallons
of boiling water, and let it stand until
| milk-warm, then add teacupful of yeast
poured on toa slice or crust of bread, ano
| let it ferment II hours, covering the whole
| liquid with cloth, if it is in bucket; but
/ if in key let it stand IA hours and ferment
through the bunghole. Then bung
| it up tightly, and in 2 days it will
be ready for use. If allowed to fer
ment in a buket, bottle it in j.
hours, filling the bottles only two-thirds
full and fastening in the corks with strong
Irvine or wire. In two days it will be I'll
to drink and foam like cream ale, while the
flavor is truly delicious. It is an excellent
plan to make keg full of it, and keep i
on tap, but very tightly closed. 1t shoulC
be placed in an ice-house or the coolest o.
cellars, because it is apt to become toe
puneent and sour. If this occurs, more
sugar can be added to each tumbler of the
beer.
Ginger-beer powders can be made by
taking ounces of powdered white sugar
l drachm of pulverized ginger, and
drachms of carbonate soda. Divide it intt
II equal parts and put each part into col
ored paper. Take ounce of tartaric aciG
and divide it into II equal parts, putting
each part into third of tumbler of iceC
water, stir until the powder is well dis
solved, then pour one upon the other ant
drink while effervescing.
For raspberry effervescing beverage
take quarts of raspberry juice and filte
through blotting-p paper; add to it 6 pound
of sugar and II ounces of tartaric acid
Bottle and cork it tightly. When desired
add 2 tablespoonfuls of it to of tumble
of iced water, and stir into it l scruple o
carbonate of soda. This makes most de
licious draught for hot summers day
and it can be made of either currants o
strawberries as well as of raspberries.'