The farmer and mechanic. [volume] (Raleigh, N.C.) 1877-1885, 1879-07-17
Selected Recipes.

&C.-In all cases it is important to get the
fruit in a. fresh and sound a condition as
possible. &,
Fruit for preserving should he gathered
when fully ripe: it is not enough TO gather
it Just betore it is quite ripe. as at hat time
the amount of acid is at its maximum. ana
it consequently requires a larger proportion
of sugar to cover the sourness.
In cases where the fruit is gathered as re-
auired. it is exceedingly desirable that IL
should he picked during dry weather' al
that time there is less moisture in the fruit.
and consequently less has to be got rid OF
by boiling.
The enamelled vessel is hest for pres1rv-
ing. Egged paper is good for covering
vessels: to make this take some stout, tough
flexible paper. and having beaten up some
white of an egg with a chisk. apply it with
a brush on one side. When used this paper
should be damped on the unglaZed SIDE.
tied down over the pots. and then when dry
brushed over with beaten white of egg on
the outer side.
FRUIT SYRUPs.
1t is to be regretted that fruit syrups are
not more extensively used in this country.
as the addition of a few t~ablespoonsfuls of
a good fruit syrup to a glass OF iced water.
or soda water, produces a refreshing sum
mer beverage that is far more desirable for
general use than the majority of liquids in
this country.
RASPBERRY SYRUP.
One pint of juice, two pounds sugar.
Choose the fruit either red or white, mash
it in a pan. and put it in a warm place for
two or three days, or until fermentation has
commenced.
All mucilaginous fruits require this, for
the syrup would jelly after it is bottled.
Filter the juice through a flannel bag.
add the sugar in powder, place in the
water-bath and stir until it is dissolved
take off, let it get cold, take off the scum,
and bottle it.
RASPBERRY VINEGAR.
Put two pounds of raspberries into a Jar.
and pour on them a quart of best vinegar,
and let all stand ~twentv-fOur hours; then
add two pounds more raspberries, and let
all stand twenty-four hours more; then
strain the pure vinegar through a sieve.
and to every pint add one pound sugar, and
then boil up twenty minutee. When cold
bottle for use. Seal each bottle.
CURRANT SYRUP.
One pint of juice. two pounds sugar, mix
together three pounds currants. one pound
raspberries. one pound cherries without the
?" ii'"Sii 'I1 al. dIb z L SUdII III q
warm place three or four days, keeping it
covered with a coarse cloth to keep out
dust, &c.
Filter the juice, add the sugar in powder.
finish in the water bath and skim it. When
cold put in bottles and cork we'll. E.
MAKING VINE FRoM CIDER.-Take the
juice OF sound apples, nearly ripe, fresh
from the press, strain it. and add three
pounds of suger to the gallon. Let it stand
from three TO five DAYS to ferment. in open
vessels. and skim thoroughly. Then put
the vine into bottles, or casks, but do not
cork too tight at first. The secret Of making
good wine is to separate the sediment from
the pure juice. To make wine from grapes
and other berries pursue the same course bv
ADDING one and a half pounds of sugar to
the gallon instead Of three.
Beeswax and salt will make YOUR rusty
f1at-irons as clean and smooth as glass. Tie
a lump OF wax in a rag, and keep it for that
purpose. When the irons are hot rub them
nrst with the waX-rag, then scour with
paper or cloth s%prinkled with salt.
HARNESS GALL.-It is a cruel thing to
work a horse that has a sore neck. worn
raw by a badly fitting collar. In PUTTING
horses that have been comparatively idle
curing winter to the hard work of the
plo" and the harrow, painful and unsightly
sores are often caused which unless cared
lor at once, prove of long standing. perma-
nently disfiguring the animal. When the
Ht)T3SlOn tlrSf