Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1874-09-16

the milk. In some instances the milk
is said to have been increased fifty per
centum and the amount of butter in q
greater proportion. This experience
affords one of the best tests of the
comparative value of alfalfa we have
met with, and taken in connection with
the other fact, well established, that
the same land in alfalfa will afford
from three to four times the quantity
of food that it will in any of the ma
tive grasses, gives to this grass an
almost inestimable value for dairy
purposes.
Recipes.
PEACH PICKLES. For 3 quarts of
peaches take quart of vinegar and 3
pounds of sugar; boil the sugar and
vinegar with cloves and alspice, and
while hot pour the liquid on the fruit !;
continue this for three days until the
peaches are tender, but cook the fruit
IN no other way. This rule is worth
preserving.
10 CAN TOMATOES. BE sure they
are perfectly fresh and ripe, immerse
them tor minute or two in scalding
water, In an ox-muzzle if you have one;
remove the skin, put the pulp into a
colander to drain. then put in the pre-
serving kettle and boil till just done,
minute too long will make the seeds
give out their bitter flavor; put at
once in cans aud seal. If these direc-
lions are followed you may have toma-
toes all winter as fresh as though lust
from the vine.
To PRESERVE GRAPES. First, pick
off all the unsound or unripe ones, and
lay the clusters in an empty room on
papers until dry, for il all packages
some will be crushed and dampen
others. Then any empty crate will do
to pack them in. First layer of
grapes, then layer of paper, so as to
exclude the air and keep them sepa-
rate, then grapes and then paper, and
so on until you have three or four Law
ers-no more than four. If the box is
to hold more, put in a partition to sup
port the others that are to be packed.
GREEN TOMATO PICKLES. The best
of all ways of picking green tomatoes
is as follows: Soak peck of green to-
matoes for twenty-four hours in salt
water. Chop them quite fine in the
chopping-b bowl, adding three or four
onions. Mix with them teacupful of
white mustard Seed Scald sufficient
good vinegar to cover them, splicing it
with peppercorn, cloves, and allspice,
tied closely in thin muslin bag. Pour
the vinegar over the tomatoes and tie
up the mouths of the jars in which it is
put away.
PRESERVING CRAB APPLES. the
apples thoroughly with a cloth and
take out the blow with the point of
sharp knife, but leave the stem in, and
do not pare or quarter the apples.
When thus prepared weigh the fruit
and take an equal quantity of sugar,
place the apples in water enough to
cook them and let them boil until the
skins crack. Take out the apples and
in the same water, place the sugar and
boil to syrup, skimming to make it
clear. Put the apples back when the
syrup is clear and let them cook a few
minutes. Then place then in jars and
seal them up. This is the best way to
treat the Siberian crab apples, but if
the large yellow varieties are used they
should be quartered and cored.
SALT YEAST BREAD.-Put three tea
cups of water, as warm as you can bear
your finger in, in a two-quart cup or
bowl and three-fourths of a teaspoonful
of salt. Stir in -four enough to make
quite stiff batter. This is for the
rising, or emptyings, as some call it.
Set the bowl, closely covered, in ket-
tie, in warm water, as warm as you can
bear your finger in, and keep it as near
this temperature as possible. Notice
the time you set your rising. In three
hours stir in two tablespoonful of flour,
put it back, and five and one-half hours
from the time of setting it will be with
in an inch of the top of your bowl. It is
then light enough and will make up
eight quarts of -four Make a sponge
in the center of your -four with one
quart Of water Of the same temperature
as the rising, stir the rising into it, cover
over with little dry flour, and put it
where it will keep very warm, and do
not work as much as yeast bread.
Make the loaves little larger and keep
it warm for another three~quarters of
an hour. 1t will then be ready to bake.
While rising this last time, have your
oven heating. Itneeds a hotter oven
then yeast bread. If these rules are
followed, you will have bread as white
as snow, with light brown crust, de-
liciously sweet and tender.
Moss Roses for Market.