The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1874-12-15
THE INDIANA STATE SENTINEL. TUESDAY DECEMBER is 1874

be stated in what consists this adulteration,
so that people may guard against it. 1t is
simply the best white corn-starch or
sugar-loaf syrup favored with honey. The
honeycomb is placed on the inside of the jar.
next the glass, and the Jar filled with the
clear, Transparent syrup. 1t Is a good judge
who can detect the difference when applied
to the morning "slapiscks." The deception
consists in selling one pound of honey, that
costs % cents, and three pounds of syrup,
that costs 10 cents a pound, altogether for 30
cents a pound-a better business than
selling pure honey.
WINTER APPLEs.-Mr. Alexander Hyde,
a well-known agriculturist Of Massachusetts,.
communicates to the New York Times some
useful suggestions in regard to keeping APP
Piles through the winter. One method is to
wrap each apple in a bit of old newspaper,
the paper serving both to keep out the air
and to prevent the apples from bruising in
transportation. A method more effectual
still is to fill the barrels nearly foil of
apples and then put in some dry hne sand
or powdered plaster and shake it down
gently. This will fill up all the interstices
between the apples and keep them fresh in
definitely. Another mode is to pit the ap-
Piles in some dry. sandy or gravelly soil,
just as turnips and potatoes are pitted. On
this point Mr.. Hyde says: "They will keep
~splendidly through the winter thus pitted,
III w aGNo GPCOahJ IA baO SRlA1G
after they are dug out, as they will rot soon
after exposure to the light and air. In order
70 pit apples, select some dry spot where
there is no possibility of water filling the
pit and dig a hole three or four feet deep and
of any required size, place some clean dry
straw on the bottom, and on this the apples,
to the depth of two feet covering the whole
a layer Of straw and then a layer of dry
earth, raising the latter above the general
level OF the ground and sloping it roof
fashion, so that it will shed rain. The ap-
Piles will come out in the spring as crisp as
cabbages when pitted in this way"
EGGs AS FooD.-The Poultry Review saws:
Would it not be wise to substitute more
eggs for meat in our daily diet? About
one-third of the weight of an egg is solid
nutriment. This is more than can be said
of meat. There are no bones and tough
pieces that have to be laid aside. A good
egg is made up of ten parts she'll, sixty
parts white, and thirty parts yolk. The
white of an egg contains IS per cent. water,
yolk 81 per cent. Tn average weight of an
egg is about two unces. Practically an egg
is animal food, and yet there is none of the
disagreeablo work of the butcher necessary
to obtain it. Eggs are best when cooked
four mute This takes away the animal
taste that Is offensive to some, but does not
so harden the white or yolk as to make them
hard to digest. An egg if cooked very hard
- OlllCulJ VI QlRbSiiOu, GACGDt DV LDOs6
with stout stOmachs; such eggs should be
beaten with bread and masticated very
finely. An excellent sandwich can be made
with eggs and brown bread. An egg spread
on toast is food fit for a king, if kings
deserve any better food than anybody else.
which is doubtful. Fried eggs are less
wholesome than boiled ones. An egg
dropped into hot water is not only a clean
and handsome but a delicious morsel. Most
people spoil the taste of their eggs by ad-
ding pepper and salt. A little sweet butter
is the best dressing Eggs contain much
phosphorus, which is supposed to be useful
to those who use their brains much.
To CORN BEEF.-The Country Gentleman
gives the following directions for the pack
ing and corning of beef: Pack the beef, cat
into pieces weighing not over six or eight
pounds, into a cask, using 2 pounds of salt
to 100 pounds of beef. In from two to four
days the meat will be nearly covered
with a brine composed Principally of the
blood which was in the meat, and which
was drawn out by the action of the dry salt.
Then take out the beef, rinse it well to re-
move all the blood, and repack. using
pounds of salt to the 100 pounds OF beef
Then take for each 100 pounds of meat 8
pounds of salt, 2 ounces of saltpeter, 2
ounces of cloves. / once of Cayenne pepper
and 3 pounds of clean light sugar or 8 pints
of molRsses. If the beef is not from a young
animal add TO the above two ounces oe sale
ratus. Dissolve the ingredients in water.
boil and skim, then cool and pour over the
meat, adding water enough TO cover all well.
A stone should be laid on the meat to keep
it beneath the brine. The drying" beef and
tongues must be taken out in four weeks.
washed and hung up to dry. Beef cured in
this way WILL keep into hot weather. If the
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with Dor g ounc of salt to the 100 pounds,
adding also a pound of black pepper, the
beef can be kept all through hot weather,
though it will o be so tender after the sec.
ond brine is put on.
WINTER RosEs.-Tt is useless to expect a
rose that has bloomed all summer to bios.
som in the winter, unless in the most favor
able situation in the greenhouse. Plants
must nave time to make new roots and new
growth before they can put forth uew buds
and blossoms in a window garden For
winter blooming such varieties of the tea
rose as Bon Silene, Bella, Gloire de Dion:
Saffrano, Mareschal Neil, Celine. Marie
Duchere, Marie Sislev. Mad. jules Marpot-
tin, Mad. de st. Joseph, Sombreuii, Mad.
Maurin and Mad. de Vatry rarely fail to give
satisfaction. The roses. however, require q
very sunny exposure to bloom in perfection,
and the pots should be placed as close to the
glass as possible during the winter months.
They also need fresh air, and the windows
of the room should be opened daily to admit
it, not in such a as TO let a draught
of cold air fall upon them. As soon as the
plants are growing finely, sending forth
new shoots and leaves, il is the time to
stimulate them with liquid manure. To
prepare the horse, cow or hen put
it in a wooden bucket or a tin pan and pour
boiling water over it, let it stand until
nearly cold, then drain off the LIQUID and
apply it. Put it on about as dark colored
as coffee, and st least once a week. This
will make the plants grow with much rapid
ity, and is equally desirable for making
geraniums, fuchsias, etc, bloom.
The Rev. Thomas Cooper, pastor of the
Free Congregational Church in frankfort,