Connecticut western news., 1875-09-10
FARM, GARDEN AND HOUSEHOLD.
Household Recipes.

let them stew till tender, then add pint bowl of brown sugar to quarter of a peck of pears, let them stew until the syrup is rich; lemon boiled with the pears and sliced thin when the sugar is put In, improves both the flavor and ''olor; or wineglass of red wine may be used instead.
 TO BAKE PEARs.-Wash half peck ot tart pears, cut the stems so as toleave only an inch length; put them in an iron pot over the fire with half apint of water and pint of molasses to them; cover the pot or kettle and let them boil rather gently until the pears are soft and the syrup rich, almost like candy; take care not to scorch it.
 To STEW OUNCES. Pare and cutthem Tn quarters, take out the cores, put them into stewpan with half enough water to cover them. cover the pan, and let them boil till tender, add half pound of sugar to each pound of cut quinces, cover them and let them stew until the syrup is rich and thick.
 To STEW PEACHES. s.-Take small ripe peaches, pare them neatly, aud put them into kettle with water nearly to cover them, and set them over 8 pontle fire; to each quart of peaches put half a pound of sugar; let them stew until the syrup is rich. Serve cold for tea or des- sert.
 To STEW APPLEs.-Pare ripe tart ap- pies, and cut them in quarters or smaller; core them, and put them in stewpan, |, with teacup of water and the same of sugar to quart or more of cut apples: then set them over the fire, let them simmer gently for nearly an hour; turn them into a flat dish, and set them to cool. Crate half nutmeg over them, if liked.
 Small apples may be stewed in this way without cutting them; pare them, and core them with small knife or ap- ple-corer; a lemon boiled and sliced thin may be stewed with them; sSoan tea spoonful of lemon extract may be put to them whilst stewing.
 GRAPE JE1nY.-Take ripe grapes, press them from the skins; then put them m coarse cloth, and press out all the juice; put half pound of sugar to each pint of juice, and finish the same as currant jelly.
 Gathering Grapes.
 Whether it be for the table or for wine, do not pick the grape before it is fully ripe. Every grape will color be- fore ripe some do several weeks before, but when thoroughly ripe the stem turns brown and shrivels somewhat. In the finest qualities the sweetness and aroma of the grape juice arc fully developed only in the perfectly matured grape, and we consider the late ripening varieties as far superior, especially for wine, to the early kinds, but of course only in such localities where late grapes will mature. This noble fruit does not ripen, like some other fruit, after being gathered. Always gather the grapes in fair weather, and wait till the dew has dried off before commencing in the morning. Gut of the clusters with knife or shears and clip out the unripe or diseased berries, If any, taking care, however, that the bloom shall not be rubbed off, nor any of the berries broken, if they are to be sent to market or to be kept into winter.
 For packing grapes for market shallow boxes, holding from three to ten pounds, and especially manufactured for the pur, pose in all the principal grape regions, costing about one cent per pound, are used. In packing, the top is first nailed on and sheet of thin white paper put in i; the vacant places left are filled with parts of punches, so that all the space is occupied, and the whole box packed as closely and as full as possible, without tanning. Another sheet of paper is now laid on, and the bottom nailed down. By this means, when the boxes are opened only even punches are found at the top.
 s - E "a
 Twelve Rules for Successful Farming.
 1. Drain and irrigate.
 2. Flow deep and loosen the subsoil.
 3. Provide good storage room fol sohd manure, and cisterns for the hquic manures.
 4. Choose commercial fertilizers intel igently, and do not use one in excess ol another, simply because others have used it.
 5. Manure every crop which benefits by it, and manure high.
 6. Cultivate only safe, paying crops and select the best seed for these.
 2. Cultivate every crop upon you fields, and in the proper rotation.
 8. Cultivate more and better fodder.
 9. Feed plentifully, and of the bes fodder.
 ;. 10. Breed stock, and let no mere acci dent control the increase.
 II. Support breeding and feeding b, proper care.
 12. Keep accounts.
 Canned PiepIant.
 This agreeable fruit can be kept fo winter use, according to the Ameericai Grocer, in the following manner Select what is called the giant pieplant cut the stems into inch lengths; hea1 them into any large baking dish (earthei is preferable1, sprinkle them very plenti fully with sugar as you lay them in, i fact sweeten them as iberally as if fo immediate use, and set them in the ove to bake. Take quart cans and kee them near enough the fire to b thoroughly warmed, or pour little he water into each few minutes befor using throw it out at the last moment and 7 when the pieplant is bake sufficiently to be tender all through without having lost its form, lift careful with spoon into the cans, and procee precisely as for strawberries. This wi be found excellent in winter, and it is t be very easily managed.
 AIJ Pear Trees.
 It is well to keep good watch owe the pear trees. Those which are likel to be overloaded should have their fru thinned out, removing the smallest frol each cluster and the greatest numbe from the slender branches. An equ, distribution over the entire tree will il sure the largest specimens without il jury to any particular branch. A gooi large pear tree, or even small one of few years growth, is worth all the attel tion which may bo required to keep healthy and vigorous, but little negle, may result in it's destruction. Som times the pinching off of the ends of tt luxuriant shoots at this season will ai much in equalizing growth and make rnore severe avafenn of prunirp at anoth,