Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1876-09-29

FARM AND PRESIDE.
FRUIT FROM BARREN TREEs.-A cor
respondent of the american Agriculture
ist'' says: Some fifteen years ago [ had a
small apple tree that leaned considerably.
[ drove a stake beside it, tied a string to a
Limb and fastened it to the stake. The
next year that limb blossomed full, and
not another blossom appeared on the tree;
and, as Tim Bunker said, 'It set me Il
thinlzing,7 and 1 came to the conclusion
that the string was SO tight that it pre-
vented the sap from returning to the roots;
consequently it formed fruit buds. Hav-
ing q couple of pear trees large enough to
bear, but which had never blossomed,
took a course Irvine and wrapped it several
times around the trees above the lower
limbs and tied it as tight as I could. The
next spring all the top above the cord bios
somed as white as a sheet, and there
was not one bIossomed below where the
cord was tied. I have since tried the ex-
pertinent on several trees, almost with the
same result. I think it is a much better
way than cutting off the roots. In early
summer, say June Or July, wind a strong
cord around the tree, Or single limb, and
tie-tIe tighter the better-and you will
find the result satisfactory the next win
ter or spring the cord may be taken off.
RESTORING DAMAGED VELVET. The
Moniteur de Ia Sud publishes the follow
lowing method for restoring velvet to it's
original condition. It is well known that
when velvet has been wet, not only its ap-
pearance is spoiled, but it becomes hard
and knotty. To restore it's original soft
ness, it must he thoroughly danpened on
the wrong side and then held over a very
hot iron, care being taken not to let it
touch the latter. In short time the vel
vet becomes, as it were, new again. The
theory Of this is very simple. The heat Of
the iron evaporates the water through the
tissue and forces the yapor out at the upper
side; this vapor passing between the diff
ferent ibres separates those which adhere
together in hard lunches. If the velvet
were ironed after dampening, an exactly
opposite result would be obtained. It is
therefore necessary that the substance
should not come in contact with the heated
iron.
WASHING WITHOUT LABOR.-Dissolve
two pounds of soap IN three gallons Of hot
odd toDf f,,1 o9
tine and three Of liquid ammonia stir the
mixture well, put the clothes to be washed
into it, cover as closely as possible, and let
them soak for three hours. Then wiring
them from the mixture, reheat it, add half
teaspoonful of turpentine and table
spoonful of ammonia, put in more clothes,
and soak as before. Wash the clothes as
they are taken from the mixture in warm
suds, rinse and hang to dry. The dirt will
come out with very little rubbing. This
process does not in the least injure the
texture Of the goods washed.
DELICATE APPLE PUDDING .-Scald or
steam, and then pound III marble mortar.
or CRATE, as many sour apples as will fiji
your pudding dish about three inches deep.
Str to the apple the grated rind of one
lemon Or orange, and sWeeten to your taste
before putting it in your dish. Mix half a
pint of milk with the same quantity Of
cream, and. the beaten yolk Of one egg.
Scald these together, stirring all the time.
Do not let it boil. Sweeten; take from
the fire and set aside till cold, then pour
over the apple. Finish by spreading over
the top nicely whipped cream or frosting.
One or two nice oranges thinly sliced, seeds
removed, cut in small pieces, and mix with
the apple, is even nicer than the grated
rind Of either lemon or orange.
A DELICIOUS dish, made of apples and
in season now, is apple snow, made after
the following method: Put twelve good
tart apples in cold water, and set them
over the fire; when soft, drain the water,
strip the skins off the apples, core them.
and lay them in a deep dish. Beat the
whites of twelve eggs to a stiff froth; put
half pound Of finely powdered white su-
gar to the apples; beat them to stiff froth |
and add the beaten eggs. Beat the whole |
to a stiff snow; then turn it into a desert |
dish.
GRAPE PREsERVE.-Pick ont the knot
ty and wormy grapes, take the rest, few !!
at a time, in coarse sieve, working them |
around with the hand until the seeds are
loosened, when they will drop through,
leaving the skin and pulp in the sieve.
Drain the juice off the seeds, and to every
pound of skin, pulp and juice allow half !
a pound of sugar. Put all into preserv-
ing kettle and cook slowly for three-quar-
ters Of an hour. When done, put hot into
jars, cover with paper and seal up.
TOMATO CATsUP.-Cut the tomatoes in /
slices, lay them in the kettle, sprinkle salt |
upon them, boil three-quarters of an hour,
and strain through a sieve; to six quarts
Of juice add two quarts Of vinegar, one
ounce of cinnamon, one of cloves, one of |
nutmeg, and half all ounce of CAYENNE
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