The Waco daily examiner. [volume] (Waco, Tex.) 187?-1888, 1878-08-27
0Iaeo Esamincr.
Household and Farm.

But slices about a quarter of an inch
thick from the under-done part of
the meat strew salt and pepper over
il, and place IL over the gridiron and
let 1t heat very quickly turn il over
four times in as many minutes, and
serve II up on hot dish in melted
butter IL must be put to broil when
the dinner-bell rings, and served the
moment II is TO be eaten il will then
be found to be very nice.
SPICED PEACHEs.-l peck peaches,
2 quarts vinegar, pounds sugar,
3 nutmegs, tablespoon cloves and
cinnamon; after pairing the peaches
place in a jar, strewing spices through
them. Boil vinegar and sugar to-
gelher, and pour over them DAYS in
succession, the fourth day boiling all
together 20 minutes.
TOMATO CATsUP.-One bushel
ripe tomatoes, bruisc and sprinkle
pint of salt over them, cover and let
remain until second day, when press
through sieve and add to Juice.
Whole spice, ounces of each, black
pepper and all spice 2 each ofginger
cloves, and cinnamon l ounce of
mace. Tie in thin muslin and boil
with Juice until il is well done.
APPLE TRIFLE.--10 good-sizcd ap-
pies, rind of half lemon, tea-cups
of sugar, l-2 pint of cream, and 2
eggs whip the cream, peel, core, and
slice the apples, and put in sauce
pan with 2 tablespoons of water the
sugar and minced lcmous; boil to-
t.n.ln. aud .,,.
the apple through II sieve. II il
should not be sweet enough
add more sugar and put in the
bottom of the dish to form u thick
layer. stir together the cream and
eggs with little sugar, over the fire,
and let it tllickcn, but do not let ii
come to boiling point. When thick
take ii OIL the fire and let il cool and
pour il over the apples. Whip some
cream with sugar and lemon-pccl, etc,
same as for triiles, heap it over the
custard. and the dish is ready for the
table. 1t may be garnslicd as fancy
dictates with strips ofapplc.jelly and
citrOn. .siS9t
RICE PUDDING.-Takes.fsc tea
cuptul of rice, wash clean and put in
u lUIHf llI pun W llH llill Hullbn VI
new milk, one cup butter and two
cups sugar, and Il large tcaspoontul
of salt, and. while il is baking,
stir three or four times to prevent it
sticking to the bottom of the pan
bake three hours and season
Another way is TO boil the rice and
add three eggs and half cup of but
ter and one cup of sugar and "A half
Il teaspooniul of salt. Season to suit
Inc taste.
PEAR PREsERvEs.-Take a pound
of sugar TO II pound of fruit. First
put the sugar into a prcserving-ket-
lie, and enough water TO dissolve.
As soon as il comes to boil skim.
Then put in the fruit and boil slowly
till done.
CUCUMBER PICKLEs.-Take them
when small and put them in weak
salt water. In twenty-four hours
take them out and put them in ket-
tie. To hali-gallon of best cider
vinegar add coflee-cup of sugar and
half an ounce of cinnamon. Let
them simmer slowly till they come to
boil. Then put them in stone Jug
and seal up.
ALMOND CULTURE IN CALIFoR.
NIA.-'rhc soil along the Alameda
Creek, and near Niles, is somewhat
dricr than that near San Lorenzo, and
the prevailing winds are not SO
strong. Every almond orchard IN
that vicinity has been financial sue.
cess, as few examples will show
The Tyson orchard covers about II
acres, and is now about seven years
old. The first heavy crop was in
1876, when the gross receipts were
500 per acre. of which over sixty
per ccntum was clear profit. In 1871
The crop was larger but the price wa.
lower, so the profit remained about
the same.
The Baker orchard, of twenty
acres, all young trees just coming IN
to bearing, yielded five tons last year
which were sold AT l6 cents. Anoth.
cr orchard of less than eight acre,
gave, rs gross receipts, 1920 last
year. In all these cases the expenses
of gathering, cleaning and sackina
have been brought to the lowest fig
urc of labor saving machinery. Al
present three cents per pound vii
empty cover these expenses, and I'M
der favorable circumstances two
cents will do it.
The gathering of the almonds il
usually paid for by the pound, or I'M
der contract. A simple and cheal
machine, consisting of rollers and /
concave is used for the hulling. Thre,
men will, with this machine, hull Owe
three tons in day, or about wha
thirty men gather. This hulling ma
chine leaves the broken husks mingl
ed with the almonds. which are Offer
picked out by hand, but by the use o
large sieve, about one hundrc,
pounds can be separated per hour
\ sitting machine has been used b,
In these ways the former heavy eX
pcnses attending almond culture ar
done away with, and wherever til,
almond tree will grow and bear, w
may be sure that il is profitable
We have admitted that the almon,
is capricious, and does best on rattle
dry soil, not too much exposed 4
winds. Last year, while the frui
crop was unusually light, the almon,
crop, wherever heard from, was YER
large. The land which is best suite,
for pears, cherries and currauts, i
not suitable for almonds.-lSdH Fran
cisco BUHetiH.
SILK CuLTuRE.-Last spring MI
&. Il. lIerbst obtained from MI
Knmphausen, Director of the Gen
trail Sllk raising Association of Gen
III