The home journal. (Winchester, Tenn.) 1858-188?, 1877-09-13
FARM AND GARDEN.
CoIIec,iou % CboIre Receipts.

Coilsrtiou % ChOir" Receipts.
Written Tor the Detroit FREQ Press. by Mrs. j. T.
Worstol
We give some choice receipts thip
week August and September offer n
rich and abundant variety for preserves
pickles, jellies, jams, wines, brandics
Catsups, etc. A little work of this kind
dispatched every day, or even on those
days when tho washing, ironing and bak.
ing are not in the way, will accumulate
a large supply Of winter enjoyment, and
the labor Of IL will not be felt, AZ it will
IT too much is taken in hand at once.
Take it easy this preserving business il
something that can not be rushed through
at will.
PLUM pAsTE.
Boil plum tart in their own Juice till
soit, then take out the pits and pass the
pulp through a 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 earthen plates, n square shape II
to be preferred. Pour the paste in this,
not over Il quarter OF an inch thick, and
dry slowly in the oven, being careful not
TO burn it. When dry turn out and
pack away carefully. This is useful TO
cut in r ngs or fancy shapes, 10 ornament
whips, ices and fancy cakes,
10 preserve the plums. After weigh
ing the fruit throw it, little at a time,
in boiling water TO loosen the skin, then
slip it of, and having weighed out an
equal quantity of granulatcd sugar pack
the fruit with it in layers in the preserv-
ing kettle; cover tightly, and when the
whole il thoroughly heated through,
and the fruit all saturated with the
sugar remove to glass jars and cover up
air tight at once.
GRAPE JELLY.
lie cultivated grapes, not too ripe
" light colorcd jelly is 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
Tins 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 ovcn) and
boil fifteen minutes, when it il ready to
pour into glasSes.
BLACKBERRY BRANDY.
To every gallon of fruit add one of
deodorized pure spirits Mix in II large
cask, and let the berries dissolve in the
spirits. This il made in large quantities
and sold at high prices, ny a medicine
for summer complaints, under the name
OF blackberry brandy, 1t is an excellent
remedy.
CRAZE VINEGAR.
Take wild grapes, press the Juice cut,
boil it till reduced onc-half, then TO every
five gallons add one quart Of molasses.
Keep in warm place allow to terment.
When done kissing put in the stopper.
1t is n richly.ilavored, fine colored vine.
gar for the table.
CUCUMBER CATsUr.
Crate large cucumbers before they be-
gin to turn yellow; drain out the Juice
and put the pnlp through sieve to
remove the large seeds; fill 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 il almost like fresh
sliced cucumber when opened for use.
WALNUT CATsUP.
Bruise the green nuts and press ont the
juice, to one gallon of which add an ounce
Ct cinnamon, half an ounce of mace one
quarter ounce Of cloves. Put the whole
spices in bag and throw into the Juice
and boil till the liquor is half reduced,
pour IN n jar; add little salt let it
settle two days, thenIilt0r through fine
piece of muslin till clear. Bottle in
plnts and half pints and seal the corks
The older the better.
SIMPLE sERATE.
Onc-third white wax, onc-third spcrma-
ecu, n"third pure sweet oil, the oil the
same IN weight as the other Ingredients
Melt nll together in large mouthed
bottle, set in Il pan of hot water Flavor
win few drops Of rose or vcrbcna and
20" nave The same as the druggists sell
ior cold cream" Six cents worth of
each ingredient will make sufficient to
last a large family n long time.
TO PACK A TRUNK.
rod each article ~ fiat ~ possible.
Without wrinkles; more can be pressed
INTO trunk fiat than in bundles.
TO WASH AN OnCLoTH.
Use milk and water, and wipe with a
dIry cloth at once. 1t will, by this means,
always look fresh and new. Never use
'oaP on an oilcloth AZ it removes the
gloss.