The Lake County star. [volume] (Chase, Mich.) 1873-current, 1875-08-12
FARM AND HOUSEHOLD.

rAhm AND uOUSEHOLDs
How TO CAN CHERRIES, STRAwBER-
RIEs, AND RAsPBERRIEs.-Selec fresh
fruit, and that which is not dead ripe, but
just in a condition to be the most palata-
BILE. Take the best glass jars with tightly
sealing covers. Fill the cans full of fruit,
and put them into a deep kettle or pan of
cold water, first putting grating Ofwire
into the bottom Of it to prevent the cans
from touching it. A handful of hay or
straw will do as we'll. Place over a slow
fire at first, for if the heat is too great at
the commencement the glass will expend
too quickly. Let them come to the boil.
ing point, and meanwhile you can pre-
pare a syrup ofwhite sugar, taking half a
pound of the best lump sugar to every
quart can of fruit. As the fruit in the
cans shrinks, add more to them. Boil
the sugar with just enough water to dis
solve it, and skim it thoroughly, then
fill up each jar with the boiling syrup,
and after cooking them from fifteen to
twenty minutes, seal up tightly, taking
a towel dipped in cold water to handle
the boiling hot cans. Keep the cans in
the coolest place in the house, but not in
a damp cellar, and look at them in about
a week after they are put away to see if
the covers are tightly sealed and no
bubbles Ofair are discernible in the fruit
If they are air-tight they will keep for
years. 1t is not good practice to cook
the fruit with the sugar before putting
into cans, as it takes away the natural
flavor in great degree.
PoTATo PoNE.-Potato Pone is VERT
able Southern dish. 1t is rich and
palatable, but not wholesome for weak
stomachs. If you are not aware that
you have one (Which is proof enough that
you have a good One,) eat Potato POne.
Our Home Journal gives several recipes
for maxine it, as follows:
l. Take twelve to fifteen nice sweet
potatoes (yams always preferred), boil
them until well done; them peel, mash
with pestle or rolling-pin, and rub
through q seive to get out all strings or
tough fibers; now add sugar to make it
very rich, ground cloves, nutmeg and
sweet milk enough to make it the con-
sistency of custard you can then pour
the mixture in buttered pan, and
bake.
2. Take one gallon of grated potato,
(yams are BEST add four eggs, one pound
of butter, one pint of sweeS milk, one
teaspooniul of soda, one pint of flour, and
sweeten to suit the taste; some potatoes
being sweeter than Others requires less
sugar. To season, take equal quantities
cinnamon. ginger, nutmeg and spice.
Bake till thoroughly done.
3. To two quarts o; nicely grated pota-
toes, add one teacupful of sugar, two
spoonful of fresh butter or lard, salt to
suit the taste, two tablespoonfuls of
ground alspice, two eggs, one pint of
sweet milk. Bake in a slow oven until
done.
EXPERIMENTS IN DEEP AND SHALLOW
SETTING OF MILK.---Much discussion has
been had from time to time in regard to
the results TO be obtained in setting milk
deep or shallow, and although the ques-
ton is not fully settled between the adj
vOcates Of the two systems, it would APP
pear that the bulk Of testimony favors
the latter system as to quantity while
as to quality, the deep setting gives the
best results.
In Mr.. fairbanks experiments it took
on the first trial, with milk set deep, in
pals, twenty-seven pounds of milk for
one of butter; and shallow in pans,
twenty-five pounds Of milk for one pound
of butter. In the second Trial twenty
five pounds thirteen ounces OF milk set
in pals gave one pound of Bate while
in pans only twenty-four pounds ten
ounces were required. In the third ex-
pertinent it took twenty-seven pounds
thirteen ounces of milk SCI pals and
twenty-five pounds two ounces of milk
in pans respectively to make pound of
butter. The milk was set in the pals to
the depth of from seven to twelve inches
and that in the pans from two to two and
one-half inches and cream skinned in
from thirty-six to forty-eight hours.
Franklin Hooker, of Vermont, tried the
experiment by first mixing the milk
thoroughly together and then setting
one-half in pals and the other half in
pans. The milk stood forty-eight hours
before skimming and the result was that
it took twenty-seven pounds fourteen |
ounces of milk set in pals for one pound |
of butter from twenty-five pounds one
ounce of milk.
The GRAssHoPPER PLAGUE--How 1T
NIGHT HAVE BEEN AvERTED.- The |
marvel is that TIE grasshopper plague
does not sweep over the whole region,
when we read of the wanton destruction
of birds. An item in Chicago paper
lately stated that ten thousand quails
and prairie chicken were fed TO swine in
single day in that city. 1t goes on to
say that in tie country west Of Chicago
quails, ruled grouse, and prairie chickens
are destsoyed by the millions, irrespec-
tive of law or season. Tons of birds shared
and shot out Of season are boiled down
and fed to swine. On one day there
stood on the corner of two streets wagon
containing one hundred and eighty dozen
of prairie chickens, while on the near
sidewalks were piled thirty-seven boxes,
five hundred and sixty dozen
of quails, decompOsing, and condemned
by the health officer as only fit for swine.
They are trapped, shot, and shared and
sent to the market, where they find a
ready sale down TO the middle of March,
and yet this indiscriminate slaughter
continues. The young birds and setting
hens are alike captured and sent to
Chicago and other cities on commission,
and destined to be fed to swine. The
birds must soon disappear before such
reckless slaughter. Yes, the birds have
almost entirely, from many
Western localities, and grasshoppers and
other noxiOus insects have multiplied
and swarmed forth to spread famine and
desolation. The providentially arraigned
balance between birds and insects has
been destroyed by ruthless bird killers,
and the cry of desolation and famine
rings out over the land. Such is the
retribution for the violation of the
epuipoise of nature, and destroying the
divine harmony of natures work.
The foregoing from the Hartford Cour-