Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1878-09-06
FARM AND FIRESIDE.

SSAieo
sertion. ~ at
/ FARM AND FIRESIDE.
MAKING WINE FROM GRAPEs.-There
is but little wine made in any part Of this
| country as tits in France, Germany, Spain.
&C.: except in California and the south
western points at much lower latitude
| than here. But a so-called wine is made
rant wine, which is sometimes very agree
| able. The grapes should be picked when
perfectly ripe, OH dry day, all the unripe,
| decayed and imperfect berries being dis
carded. Crush them IN a small press, not
too severely, if one is at hand, or it can be
done by the hand in large tub; let the
mass remain in this state forty-eight hours;
then strain off carefully; add two quarts
of soft water to one of juice, and one pound
of best yellow sugar or rock candy; put in
a thoroughly cleansed key or barrel, so
that the vessel is full, leaving out the vent
and throwing out the impurities; fill up
with reserved juice to keep the vessel al
ways full; at the end Of two or three weeks
when the first fermentation is over, rack
off, drawing the liquor off carefully, keep
ing it constantly running and removing it
into scalded out tub; then scald out the
vessel again and put the liquor in, leavi
the bung rather loosely in its place for =
ond fermentation. Whsn that is os sr
bung up tightly, and let it remain for 1t
least six months. or longer, using asst may
be wanted. It is better if racked off at the
end of six or seven months and put into
from two to five gallon demijohns, though
the usual bottles do very well. Unless you
want excellent vinegar, be sure to add the
sugar or rock candy.
CENTENNIAL BROWN BREAD.-Fill a
large bowl one-third full of water, little
warmer than tepid; add half a teaspoon
full of salt, and stir in shorts little sitter
than pancake batter; cover, and set where
it will keep warm without scalding, til
light; then turn into large basin. Add
pint of lukewarm water, half teaspoon
full more salt, with two tablespoonful of
good brown or coffee sugar, and stir in
Graham flour till as stiff-not as stiff as
can be made, but as can be conveniently
made with spoon. If made too stiff the
bread will be dry. Grease the tins, turn
in the dough, smooth over the top with a
knife or spoon; set again to rise, end
when sufficiently light, bake in tolerably
hot oven an hour or more, according to the
size of the loaves. This quantity will
make two large or three small loaves.
PEACH JELLY.-Crack one-third of the
kernels and put them in the jar with the
peaches, which should be pared, stoned
and sliced. Heat in pot of boiling water
stirring occasionally until the fruit is well
broken. Strain, and to every pint of peach
juice add the juice Of lemon. Measure
again, and to every pint of peach juice add
a pound of sugar. Heat the sugar very
hot, and add when the juice has boiled 20
minutes. Let it come to boil and take
instantly from the fire. This is very fine
for jelly cake.
10 RENOvATE BLACK MERINo.-Rip
the dress apart. then soak the goods in
warm soapsuds. two hours. dissolve one
ounce of extract of logwood in bowl of
warm water, add sufficient warm water to
cover the goods, which is to be taken from
The suds without wringing; in the morn
ng rinse in several waters without wiring
ng in the last water; add one pint of sweet
milk; iron while damp; it will look like
new.
HOMEMADE LEMON SoDA.-The Sac
amento Record Union advises those
Who have lemons or lines that are spoil
ng or drying up, to take the insides which
re yet sound, squeeze out the juice, and
o each pint put one and half pounds of
White sugar and little of the peel, b0-I
few minutes, strain and cork for Us.
This will not require any acid, and one
alf teaspoonful of soda to three-fourtbs
+ a glass of water, with two or three
of syrup, makes foamiug
lass.
10 RENovATE BLACK SILK.-Rip your
ress apart and dust we'll; then wash the
Xix in hot soapsuds by dipping up and
own; rinse in two warm waters, then dip
water prepared as follows: Boil two
unces of logwood chips in five quarts OF
water; add quarter of an ounce of copper !.
S; strain through an old bit of calico; dip +
oRr silk in this dye; hang on the line by 81.
he corners until it is nearly dry; iron be-
Ween old silk.
CHEAP MoLAssEs PIE.-The following
viii be found cheap pie: Take shallow
IN about the size of one for an open tart.
ne 1t with common pastry, pour in mo-
asses enough to cover the bottom,::fill I'D
nth bread crumbs, wet the edges, cover it
nth another piece Of pastry and cut it
early around; bake about three-ouarters
an hour, The top scould be nice pale
rown and the inside not doughy.
DELICIOUS TOASTED CHEESE thu
heese into slices of moderate thickness
nd put them into timed copper sauce
an, with little butter and cream. sim
lef very g emily until quite dissolved. then
'move it from the fire. allow it to cool a
tile, and add some yolk of egg, well beat.
!; make it into shape, and brown it be-
re the fire.
N Observation-Disclosures them fresh
ON the vines; put them in brine for
velve hours, then drain and put them in