Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1876-09-01
FARM AND FIRESIDE.


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FRUIT GARDEN.-Raspberrie that
have. done bearing should have the old
frultlng canes cut out and burned; leave
but three or four of the canes. which
should be cut back at the height OF four
Or five feet, and the laterals to eighteen
| inches.
If more blackberries are raised than can
| be used in the family, or sold, supply
should be dried for winter. Never pluck
until fully ripe, as some varieties turn
black long before they are fit to eat
Pinch dwarf trees into shape and thin
out the fruit when it is too thick.
1.-THE grape canes have been properly
tied up and pinched back, they will not re-
quire much attention now except a little
pinching off of the laterals and the ends
of the growing canes. If mildew makes
it's appearance, dust the vines with sui
phur. Hand pick caterpillars and other
insects. If fine punches are desired for
exhibition, remove all imperfect berries
and thin the others with pair of sharp
pointed scissors. Young vines should be
kept tied to stakes or trellises, and all
surplus shoots removed.
Set out new strawberry beds with run
ners that have been struck in pots, and
keep the old beds clear of weeds. Where
young plants are not needed cut the run
ners as often as necessary
ABOUT BOILING EGGs.-There is an OBJ
lection to the common way of boiling eggs
which people do not understand. 1t is this:
The white under three minutes rapid
cooking becomes tough and indigestible.
while the yolk is left out. When properly
cooked, eggs are done evenly through like
any other food. This result may be OBJ
tanned by putting the eggs into dish with
a cover. as tin pail, and then pouring up
On them boiling water, two quarts or more
to dozen eggs, and cover and set them
away from the stove for fifteen minutes.
The heat of the water cooks the eggs slow
ly and evenly and sufficiently, and to jel-
ly-like consistency leaving the center or
yolk harder than the White, and the egg
tastes as much richer as a fresh egg is nj
Ger than stale egg, and no person will
want to eat them boiled after trying this
method once.
| A NEW WAY TO PEPARE CURRANT
JELLY.-A receipt for making superior
jelly without heat is given in a Partisan
journal of chemistry, which may be worth
trying by some of our readers. The cur
rants are to be washed and squeezed in the
usual way, andsthe juice placed in stone
or earthen vessel, and set away in cool
place in t he cellar. In about twenty-four
hours a considerable amount Of froth will
cover the surface, produced by fermenta-
ton, and this must be removed, and the
whole strained again through a jelly-bag,
then weighed, and an equal weight Of pow
dered white sugar is to be added. This is
to be stirred constantly until entirely dis
solved, aid then put into jars, tied up
tightly, and set away. At the end of
another twenty-four hours perfectly
transparent jelly of the most satisfactory
flavor will be formed. which will keep as
long as if 1t had been cooked.
! WATERMELON RIND PREsERNE.-Pare
off the outside green rind, and lay it in
cold water for four hours; then change the
water, and put it on to boil, There should
be enough of this fresh water to cover the
fruit well. AS soon as it has boiled FIVE
minutes, take it off, and put the rind in
ginger tea, where it must remain all night
The next morning. put it on fresh ginger
tea, and let it boil until you can run
straw through the pieces. Take the rind
out of the tea and cut it into small pieces
an inch or two in LENGTH Add the juice
and rind of four lemons, and some sliced
white race ginger for one large melon.
Put one pound Of sugar to one pound of
fruit, and boil them together for one hour.
The lemon peel should be cut thin. and
boiled with the rind In ginger tea. Care
fully remove the seeds from the slices of
lemon, lest a bitter taste be impaired to
the preserve.
To DRESS RAW TOMATOES per-
sons take the little trouble required to
, make this common dish palatable. In the
first place, carefully remove the Feelings,
either after scalding the fruit or with a
knife if time doesn't allow of their be-
, ing perfectly cold before being used. Only
perfectly ripe tomatoes should ever be
eaten raw. Slice thin and sprinkle gene
rously with salt, more sparingly with black
pepper, and to a dish holding one quart
add light tablespoonful of sugar to give
> piquant zest to the hole. Lastly add a
gill of best cider vinegar; although, if you
would have dish better suited to please
an epicurean palate, you may add q table,
spoonful of made mustard, and two table.
spoonsful of rich, sweet cream.
Q TOMATO CHICKEN.-Take four small
chickens Or two large ones, and cut them
: up as for carving. Put them into stew
. pan, with one or two slices of cold boiled
: ham cut into little bits; eight or ten large
Y tomatoes; an onion sliced; bunch of hot
, herbs (cut up); arsmall green pepper 1.-THE
l seeds and grains first extracted); half a
: dozen blades of mace; tablespoonful of
1 lard or fresh butter, rolled, in flour; or a
!. handful of grated breadcrumbs. Add a
. tumbler or half pint of water. Cover the
: saucepan closely with a cloth beneath the