The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1878-07-03
FARM CHIPS.

Give me some ripe, red cherries,
Look at them up on the tree!
Bushels of beautiful cherries,
Tumble them down to me!
See, am holding my apron,
NV face is burned in the sun;
I'm weary with calling for cherries,
Can not you give me one?
The recent rains in California were god
send to the parched corn fields of that state.
Manuring corn in the hill has the effect on
poor soil of pushing the crop forward on the
start
With the exception OF rice fields the
Chinese do not manure the field, but the
plant.
The cherry crop is one of the best paying
fruit crops in California, according to the
Chronicle.
The farmer who will now keep his plows
be rewarded in the autumn by good yield
of corn.
1t is estimated that 80, 900 people have en-
igrated from Pennsylvania, Ohio Indiana
and Illinois TO Kansas taking with them
100000 in capital.
New and waxy potatoes are said to be less
digestible than those which are old and
mealy, but the time required for digestion
may be regarded as nearly the same as for
bread, or from two and half to three and a
half hours.
Asparagus is one of the most important of
the vegetable crops grown in German gar
dens and in the vicinity of Braupeschweig
$1,000 are devoted to this CROP most of
which is canned for home consumption, and
for the Russian markets.
There is no occupation which is so sure OF
return for labor as agriculture The risk
of manufacturers and middlemen is three
fold that OF farmers but their enterprise is
so great that they seldom succumb to pres
sure till it becomes crushing.
The cultivation and export of pineapples
is the greatest industry of the Bahama
Islands, large proportion of the tillable
area being devoted to this fruit. AS many
as 500, 900 pounds of the fruit have been
collected from single farm at one crop.
A new industry is likely to spring up soon
in Kentucky. and is already full of promise.
This is the manufacture OF dress fabrics from
dressed hemp, which, when bleached, dyed
and properly prepared is pronounced equal
to the best wooden goods Trousers made
from this material have already been worn
several months, and show no signs OF wear
ing out.
THE HOUSEHOLD.
Raspberry Jam-Weigh equal quantities
OIL trult ana put the ITulI lnUO u pre-
serving kettle boil and mash it; let it boil
very quickly and stir constantly; add the
sugar and boil half an hour Jam made in
this way is of a finer color than when the
sugar is put in first.
Current jelly see great many ways for
making current jelly, some of them very
elaborate and useless. The following very
simple mode will be found to be excellent
and all that could be desired: Scald the cur
rants, stain and measure. Boil the juice for
ten to fifteen minutes; pour it while boiling
over the sugar, and thence into the jelly
glasses without being again boiled. Allow a
pound Of sugar to pint OF Juice.
Gooseberry .Jam-Take as many as you re-
quire Of ripe, red, rough gooseberries; put
them into the preserving pan and as they
warm stir them to bring out the juice. Let
them boil for ten minutes, then add sugar in
the proportion of three-quarteIs OF pound
to every pound of fruit. and place it on the
fire again. let it boil slowly, and continue
boiling for two hours longer stirring it all
the time to prevent burning. When it thick
ems, and is Jelly hike on plate when cold it
is done enough. Put into pots, and allow II
to remain day or two before it is covered.
Raspberry Vinegar-Put one pound of
very fine raspberries in bowl, bruise them
well. and pour upon them a quart of the
best cider vinegar; next day strain the
liquor on pound of fresh ripe rasDberries,
bruise them also, and on the following day
do the same, but do not squeeze the fruit, or
il will make them ferment-only drain the
liquor as Dry as you can from the fruit The
last time pass it through canvas bag, preyi-
ously wetted with vinegar to prevent waste.
Put the Juice into stone jar with pound
of sugar TO every pint of juice; stir it, and
when melted put the jar into saucepan OF
water, let it simmer little, skim and remove
from the fire. When cool, bottle off.
Black Currant Marmalade-Tak ripe black
currants, and having stripped them off the
stalks, stew them We y gently, bruising them
little at first in the preserving pan, to let
the juice run out; turn them about fire.
quently and in about ten minutes or quar-
ter of an hour they will be tender. About
three parts of the juice should be poured of
for jelly. the remainder is to be rubbed
with the fruit through a seive. Having
weighed the pulp, let it boil rapidly for
about quarter of an hour, or longer, ac-
cordipg TO the Quantity; then add for every
pound of pulp hslf a pound of powdered
loaf sugar, and stir il until entirely dis
solved Let the marmaiade boil briskly for
ten minutes, still stirring it frequently; pour
1t into small pans or potts. and when cold 1t
! ought to cut firm and solid.
Il