The Weston Democrat. [volume] (Weston, W. Va.) 1875-current, 1875-11-01
Farm, GARDEN AND HOUSEHOLD


the Noosicr Patron the following plan
for corn
l. Get tho best sweet corn, scald it on
the ear and cut it of while hot, put
pan over n kettle Of boiling water, to
keep it hot until you can get enough to
fill n can. Have some weak brine boil
ing in porcelain kettle. Fill your can
within m inch OF tho top with com !;
cover tho bottom with brine, leaving
room for it to swell seal the can while
boiling hot.
!. Dissolve one and one-fourth ounces
of tartaric acid in one-half pint Of water !;
cut the corn from the cob /; put it in
vessel over tho fire and bring to q boil
ing point; to each pint Of corn allow
one tablespoonful OF the solution. Boil
one'halt hour, stirring occasionally, then
put the corn in tin cans and seal tightly.
When wanted for use, put the corn into
n bowl aud stir in two-thirds of tea
spoonful OF soda to each quart Of corn.
Let it stand one hour before cooking.
.. Cut the corn off the cob and pack
closely in quart cans; then solder 30
that every particle Of air is excluded j;
set the cans in kettle OF cold water and
bring to boil; let the corn boil two
and half hours in this sized cans
larger cans will require more time) ;
when done, pour cold water into the
kettle to cool the caus md enable you to
remove them more carefully.
PRESERVING FRurT.-For the prcserva-
ton OF all kinds OF fruit use glass bottles
or jars. Select those OF even thinness,
for they are often exposed to consider
able heat. To close them alright,
corks will not do. We recommend
waxed cloth, tied over the jar, as q
substitute ut once cheap and effective.
Prepare in this manner: Melt together
some resin, beeswax and tallow, in equal
parts tear the cloth in strips four inches
wide, or ut least wide enough con-
veniontly to tic over the mouth Of the
jar, and draw them through the hot
wax. After the jar is filed with hot
preserves, and while still hot, close the
mouth and bind it with good linen cord.
Trim of as much OF the cloth rs is de-
sirable and dip il in some melted wax,
made with only about half rs much tai
low. Sealing.wax may be used instead,
if desired. The jars should DO put
where the wax will cool at once, so that
the exhaustion caused by the cooling OF
tho preserves and tho condensation Of
the steam may not cause the wax to
run through the cloth.
To MAKE BOILED CUsrARps.- Take q
pint and half Of milk, three ounces of
loaf sugar, four eggs, q lemon, twelve
drops of almond Havoring, bit Of stick
cinnamon. Beat up the eggs with their
whites in half pint OF the milk. Rub
two Of the Jumps Of sugar on the rird OF
tho lemon till they are quite yellow !;
then put the whole OF the sugar, the
pint OF milk, and the cinnamon into
saucepan. Let the ingredients boil
for five minutes then throw the whole
out to cool for few minutes then beat
all up together with tho beaten eggs !;
return it to the saucepan for few
minutes, stirring over very slow fire
Nll the timo till it thickens then strain
it through fine tin strainer into q Jug /;
put the almond aavoring into another
Jug, and keep pouring tho custard out
from ono jug to the other till it is cold.
Ii it should be inclined to turn to curd,
which it will do If boiled too rapidly or
over too fierce fire, keep pouring it
through the strainer into tho Jug when
cold, pour it carefully into the glasses.
Over the tops OF the custaris may DO
grated some very fine nutmeg, or some
blanched almonds cut up in fine shay
ings. Tho above quantities will fill
from twelve to fourteen custard glasses,
according TO tho size OF the glass.
Saving Seed Corn.
One OF the great difficulties expert.
enced in the cultivation Of corn is the
failure to get n good stand. In nine
cases out Of ten this arises from injury
to the seed while hardening for corn
thoroughly ripe and dry at the time cold
weather sets in will remnin intact and
germinate rs promptly at planting as
any other ordinary grain. Our plan,
says the Western Farm Journal, has
been, in fields thoroughly ripe, when
husked, to have man ut the wagon
when unloading to throw out such cars
rs appear all right; These should be
throwfinto narrow cribs, well protected
from tho weather, and in m airy situa-
ton, where they may have the full bene.
lit OF the sun and wind. As soon as
convenient the corn should DO sorted,
saving only such Us is perfect in every
respect, aud put where it will become
thoroughly dry before hard weather
comes.
If corn is damp at the cob, freezing
and thawing will surely injure the chit
or germ. In this case we have found it
OF great benefit to smoke it lightly, say
for one dry, thus assisting in drying.
This Inns been practiccd by the Indians
from time immemorial, and when they
do not smoke it they bury it during tho
winter in some dry spot, thus securing
M even temperature and uniform mois.
ture. Whatever plan is pursued for
saving seed corn it must not be placed
in compact masses, else injury is liable
to follow. Once dry and kept so it is
Secure. Now, if none but the best card
are saved for planting, you will have no
difficulty III its terminating, and, Us like
produces like, increased yield must fol.
low selection from the best Just rs surly
rs it does in the animal kingdom. It
will pay.
Farmers sons.
Farmers, give your sons IN interest in
your business, or remunerate them in
come fair way for their work. Educate
them yourself in farm matters and teach
them TO use their own judgment in buy
ing and selling farm produce. Don't
tyrannize over them, but rather treat