The Osceola times., 1878-11-16

FRUITS gathered in the afternoon are
less acrii than when gathered in tine
morning. bAcause fruits are ripened by
the conversion Of the acid they contain
into sugar. and, since this REQUIRES the
aid OF light and heat, the intervening
hours between morning and afternoon
produce the difference in their ripeness.
Coon authority asserts that one pound
OF beans will support life in action as
long a. four pounds of rice. Two pounds
| of beans will hel p to do more muscular
work than three pounds OF wheat The
reason why beans require stronger pow
ers of digestion than wheat Is that they
contain cssein instead of gluten.
In oxen the stomach weighs 81 ounces
| for every 0 pounds of live weight; in
sheep it weighs 80 ounces in pigs IA
ounces, while in man only s'I ounces.
These facts are important, as showing
the greater necessity fer concentrated
food In some cases than in Others. The
human race requires mixed diet of
meat and vegetables.
THE Philadelphia Farm Jorunal goes
for man who cuts frewo,d in harvest
time; but advises the good wife to stick
to cobs, chips, old broom handles, pals,
etc until the last sheaf of corn is in the
barn. Come west, young man, where
coal is mined from under a soil whose
surface, tickled with a hoe, laughs with
golden crops. II not, cut your fuel
when the snow flies.
To render timber fire proof Saturate
it as far as may be with strong aqueous
solutions of sodium tungstate (crude),
silicate, water glass, or sulphate; am
monium sulphste has also been used.
Wood thus preserved is not ignited by
sparks or transient contact OF fame.
Unsltered woody fiber can net, how
ever, be rendered, by these OF other
simple means, incombustible.
THE washing OF stems and large
branches Of trees with solution of car
bolic acid, soap dissolved in lukewarm
water, and portion of the -four of sui
phur mixed with it, is a good method
for destroying the insects. The best
time to do the washing is after the spring
opens. 1t will then stick to the trees
and when the insects come out the poison
kills them In their infant state; and by
that the foliage and fruits of the trees
may be saved.
VEAL PATTIEs --Nince very fine
pound of the lean of cold roast veal and
half a pound of cold boiled ham Fat and
lean equally mixed. Put it in a stew
pan with three ounces OF butter rubbed
inte three tabespoonfuls of -four, gill
of veal gravy. Season it to your taste
with cayenne pepper, nutmeg, grated
lemon peel, and lemon juice. Set the
pan on hot coal, and let the ingredients
simmer till well warmed, stirring we'll TO
prevent their Burning Have ready
baked some small shells of puff paste.
Fill the mixture and serve them either
warm or cold.
CUCUMBRRs FOR WINTRR...-To lay
down cumbers for winter use: After
gathering psilful; cutting them from
the vine so as to leave q small piece of
stem to each, wash them carefully, and
placing a layer in the bottom of the
pickle cssk, cover with layer of salt ;
then another course Of cucumbers, then
salt again. This process continue .ill a
sufficient number are laid down. No
water is requisite, and no fears be enter.
tanned OF the pickles becoming soft or
poor. The juice of the cucumbers will
form a brine, and weight must be
added to keep them under.
BLACKBERRY PUDDrNG.-One quart
OF -four. one pint OF milk, one cupiul Of
chopped beefsuit, two large tablespoon.
fuls OF bsking powder, and two table
spoonfuls of sugar. Add to this one
quart of blackberries. 1t is much better
to steam than to boil it. For sauce, take
niue tabes'oonfuls ofsugar, two of flour
aud three of butter rub them TO cream
with wooden or silver spoon. In stone
china bowl, aiding part OF a nutneg and
any other favoring you like. Set the
bowl over teakittlc Of boiling water,
and pour over the sauce one pint Of boil
ing water, stirring it all the time.
How To MAKE DYEs.-A number Of!
excellent dyes can be obtained form the
berries Of common plants, by boiling
them in water so as t. produce a strong
decoction. The whrtleberry and the
blueberry, when boiled down, with an
addition of little alum and copperas
will make a fine shade of dark blue
The same treatment, with solution Of
nut gals added to it, will make hsmd-
some brown; while, by adding alum,
verdigris and sal ammsniac TO the Der.
ries, several shades of bright purple and
red can be obtained The juice OF elder.
berries OF the privet, when over-ripe,
will yield, by mixture Of a little salt, q
scarlet red and the seeds of burning
hru al uhap troataI NTH sal N ~, 49,
make beautiful purple.
CURRANT CATsUP.-- Leok over the
currants carefully, aud pick from the
stem, heat and put through sieve 10 re-
move seeds and skins; then to every five
pounds of the juice and pulp 80 obtained
add three pounds Of white, or light brown
sugar, tne pint of good cider vinegar,
one tablespoonful ground cinnamon, and
ons-hslt tablespoonful ground cloves
boil all together for hall an hour, then
bottle and set in cool, dry place.
If desired ior sauce rather than condi.
ment, the fruit may be used whole, in
stead of putting it through sieve the
sugar, vinegar and spices add in the
same manner as before, all brought to a
boil, the fruit SKINNED out, and the
Juice boiled for hall an hour, or little
longer, the fruit returned to the kettle,
and all turned hot into an earthern jar;
or it may becsnned the same as any other
fruit, in which case it will not be neces-
sary to boil so long; however, if the
vinegar be pure and sharp, and direc>
tiens be observed as above, it will gener.
ally keep without the extra trouble Of
canning.
An Inf,llIble Test Of Yellow Fever.
New orlssns Timse.