The Elk County advocate. [volume] (Ridgway, Pa.) 1868-1883, 1876-09-21
FARM. GARDEN AND HOUSEHOLD.
Domcetic Hints.

OAMsoN JAM.-Take the damsops nm
weigh them; to every pound of fruit pu
tbfee-quarters of O pound of whit,
sugar; boil fast twenty minutes; take
out the stones while boiling, crack them
and throw III the kernels: they will i'm
prove the flavor of the jam; keep stir.
ring while boiling to prevent burning.
10 PRESERVE CRAB APPLES.
them with corer or quill, scald them,
and remove tho skins. Simmer them in
VINE leaves and alum water till green and
lender, then throw them into clear, cold
water to soak out the alum. Weigh
them, and allow to each pound q pound
ana half of loaf sugar. Make q rich
lemon syrup with the sugar, and, while
simmellng, throw in The apples, cook
Them TILL they are transparent, then put
D. crn in glass jars; boil down the syrup
vi 1t IS thick, and pour it over the fruit.
Ginger will improve tho flavor.
OUNCE WINE.-Grate the best and
ripest q'inces just as for marmalade:
strain The juice through a muslin bag.
then carefully through flannel one, and
to every gallon OF Juice allow three
pounds OF loaf sugar; if liked very
sweet, allow four; stir well after adding
the sugar; let it stand in jugs or kegs.
hlhng up from another as it froths over:
when quiet bottle it; the longer itstands
the more sparkling it becomes.
BAKED TOMATOES Put n laver of
tomatoes III deep pudding dish; then
layer OF bread crumbs, few thin
slices of onion, little pepper and salt ON
each layer; fll up the dish. having the
grated bread for top layer, with few
bits of butter, and bake about two
hours.
CocoANUT CUP CAKE.-Take three
coheecupfuls of flour, one of butter. two
OF sngar, one of cocoanut, one of milk.
the juice and grated rind of lemon,
seven eggs, one teaspoonful of cream of
tartar, half teaspoonful of soda, two
teaSp ,oninls Of the extract of bitter al
monds, or about fourteen of the al
mond5 blanched and pounded this
quantity will make two loaves; bake in
shallow pans.
CHICKEN FRICAssEE. -.Tako three
onions, one eschatot, two cloves Of gar
nc, one bunch Of parsley, one of carrot.
all 10 be chopped separately; pepper and
salt. In saucepan put one.Guarter of
a pound OF butter, and brown with the
above; when done, take two chickens
cut 1D, pour IN beef stock to cover, and
COOK slowly for one hour, Add the
the yolks OF two eggs, and large table,
spoonful OF flour, to thickcn.
What is Extracted Honeys
The AnaerjcGn Grocer says: Sus-
piclon Is often manifested by consumers
OF honey, and the question frequently
asked now can people take SO much
trouble to extract the honey from the
comb and then sell it for less than thew
do comb honeyG" In order that grocery
men may answer this question satisfac-
torliy we would say that the comb, which
Is fatty, solid substance produced by
pees, is hrst excreted from Ii row of
pouches along their sides in the form of
Scales. This being ma8ticated and
mixed with saliva becomes whitened and
tenacious, and the substapcei is employed
IN the construction Of their cells, the re-
PoaitorleS for their honey and eggs.
Ihe bees consume about ee-fourths
OF theH time constructing their comb.
whist gathering tho honey requires
on y one-tourth. In this age of progress
apiarlans take sharp knife and skim off
the tops OF the cells, and, with the ex-
tractlng machine, throw the honey from
the comb by centrifugal force. The
comb is then put back into the hive, the
operation being repeated frequently
during the season. This enables the
bees to gather three times the quantity
OF honey by relieving them of the neces-
slty OF building their combs, hence the
reason why there is always SO much
more extracted Or " strained" honey on
the market, and its consequent cheap.
ness. The honey thus extracted pos
sesaes a most delicious flavor and can
be eaten without fear Of sickness. 1t is
eating the comb that makes one sick:
the bees never eat it, and physicians
say that there would be just as much
proprlety in drinking alo from a bottle
aud then eating the bottle rs in eating
the honey and comb also. They con-
s!Hor The glass about as dipestible as the
wax.
Falling Iinir.
A correspondent Of tho Medical and
surgical Reporter asks "What will
prevent the falling of hair 2" [ have
used. for the past ten years, in my own
case, and prescribed frequently for
others, the following with complete
satisfaction Glycerine and tincture
c. ,slcunl, each two ounces, oil of berga-
mo5, one drachm; mix and perfume to |
SUIT. This is to be the only dressing
Tor the hair. Wash the head occasion, |
ally with soft water and fine soap.