The Osceola times., 1877-09-08
Farm AND GARDEN.


Farm AND GARDEN.
ColIeesaou . Choece neceeptss
written for the petrci, Fres Press. by hra J. p
worstell,
We give some choice receipts this
week. August and September offer a
rich and abundant variety for preserves,
pickles, jellies, jams, wines, brandies,
catsups, etc. A little work Of this kind,
dispatched every day, or even on those
DAYS when the washing, Ironing and bak-
ine are not In the way, will accumulate
. fsrre supply Of winter enjoyment, and
the labor OF Il will not be felt, a. 1t will
II too much IL taken In hand at once.
Take 1t easy; this preserving business Is
something that can not be rushed through
at will.
PLUM PASTE.
Boil plum tart In their own Juice till
soft, then take out the pits and pass the
pulp through . sieve. Boil slowly and
stir constantly for one hour. Add to
this half the weight Of the pulp in sugar,
then boil one minute. Having ready
shallow eaSthen plates, q square shape Is
to be preterred. Pour the paste in this,
not over quarter of an inch thick, and
dry slowly In the oven, being careful not
to barn II. When dry turn out and
pack away carefully. This is useful to
cut In rings or fancy shapes, to ornament
whips, ices and fancy cakes.
To preserve the Plums. After weigh
Ing the fruit throw 1t, little at time,
10 boiling water to loosen the skin, then
alp 1t of, and having weighed out an
! equal quantity of granulated sugar, pack
the fruit with it in layers In the preserv.
ing kettle; cover tightly, and when the
whole is thoroughly heated through,
and the fruit all saturated with the
sugar, remove TO glass jars and cover up
air tight at once.
GRAPE JELLY.
Use cultivated grapes, not too ripe.
If . light colored jelly Ia desired, take
them quite green. Boil gently, till the
juice Is flowing, and the pulp half dis.
solved. Cool them, and press through
thin, strong jelly bag, which will allow
most Of the pulp TO pass through. Weigh
this and allow one pound and two ounces
Of sugar TO each pound of fruit. Boil
the juice till considerably reduced, then
add the sugar cheated In an oven) and
boil fifteen minutes, when it ia ready to
pour into glasses.
BLACKBERRY BRANDY.
To every gallon of fruit add one Of
deodorized pure spirits. Mix in u large
cask, and let the berries dissolve in the
spirits. This is made in large quantities
and sold At high prices, as a medicine
for summer complaints, under the name
OF blackberry brandy. 1t is an excellent
remedy.
GRAPE VINEGAR.
Take wild grapes, press the juice cut,
boil II till reduced one-half, then To every
five gallons add one quart of molasses.
Keep in warm place allow TO ferment.
When done kissing put in the stopper.
II Ia a richly favored, fine colored vine.
gar for the table.
CUCUMBER CATsUP.
Crate large cucumbers before they be-
gin 10 turn yellow drain out the Juice
and put the pulp through a sieve TO
remove the large seeds; FIJI bottle half
full Of the pulp, discarding the juice, and
add the same quantity Of good vinegar;
cork tightly; when used add salt and
pepper; salt kills the vinegar if put in
when made. This is almost like fresh
sliced cucumber when opened for use.
WALNUT CATsuP.
Bruise the green nuts and press out the
juice, to one gallon Of which add an ounce
cf cinnamon, half an ounce of mace, one
quarter ounce Of cloves. Put the whole
spices in a bag and throw into the Juice
and boil till the liquor Ia half reduced,
pour In q jar; add little salt. Let il
settle two days, then16lter through a fine
piece of muslin till clear. Bottle in
pints and half pints and seal the corks.
The older the better.
SIMPLE sERATE.
One-third white wax, one. third spcrma.
ceti, ne.third pure sweet oil, the oil the
same In weight as the other Ingredients.
Melt all together in n large mouthed
bottle, set in pan of hot water. Flavor
with few drops of roee or verbena and
you have the same as the druggists cell
for cold cream" Six cents worth of
each ingredient will make sufficient to
last large family long time.
TO PACK A TRUNK.
Fold each article as fiat as possible,
without wrinkles; more can be pressed
into trunk fat than in bundles.
TO WASH AN oILcLorH.
Use milk and water, and wipe with
dry cloth at once. 1t will, by this means,
always look fresh and new. Never use
soap on an oilcloth as it removes the
gloss.
Aroana the Farm. |
j. T. ELLSWORTH, of Barre.
Mass, says: Experience has
taught me that cows's milk
very deficient in butter often fat.
tens finer calf than that OF fir.t-class
butter COW.
MY currant bushes have been attacked
by the currsnt werms for the last two