The Camden journal. [volume] (Camden, S.C.) 1866-1891, 1879-05-22
FARM, GARDEN AND HOUSEHOLD.
strawberry Recipes.

Strawberry Recipes.
STRAWBERRY JEL1Y.-Soak box of
gelatine in cold water, say one
pint. When thoroughly softehed, add
five ounces of white sugar, two
quarts of strawberry syrup, and
put over the fire until the gelatine is
perfectly dissolved. Pour from the ket-
tel into molds or small jars, and you
have q most beautiful and pleasantly
favored jelly. This recipe is meant tor
cool weather; if used in summer, re.
duce the quantity of syrup by one-halt.
STRAWBERRY SYRUP.-Make q syrup
in the proportion of three pounds
of sugar to half q pint of water
Boil and skim until clear. Have ready
the strained juice of field strawberries.
Allow two and half pints of straw ber-
nv Juice to the half pint of water. After
YOU add this let it boil hard for not more
than five minutes. Take it-from the fire
before it looses it's fine color, and pour
hot into self-sealing glass jars. This
syrup preserves even the odor of the fresh
strawberry when opened months after
ward, and flavors ice-cream delightfully."-.
With the addition of little bit of poke
berry jelly, the delusion is perfect; you
fancy that you are enjoying fresh straw
berry cream. No sweetening is needed
for the cream but what is supplied by
the syrup.
STRAWBERRY TAPIoCA..-This makes
most delightful dessert. Soak over
night a large teacupful of tapi-
oca in cold water; in the morning put
half of it in yellow-ware baking-dishl,
or in the porcelain one of q silver pud-
ding-dish. Sprinkle sugar over the tapi-
oca; then on this put quart of berries,
sugar, and the rest of the tapioca. Fill
the dish with water, which should
cover the tapioca about quarter OF an
inch. Bake in q moderately hot oven
until it looks clear. Eat cold, with cream
or custard. If not sweet enough, add
more sugar Mt table, and in baking, if it
seems to dry, more water is needed A
similar dish may be made, using peaches,
pared and sliced, instead Of Strawberries.
Pineapples, pared and grated, are also
excellent with tapioca.
STRAWBERRY SHoRTCAKE.--This makes
very nice addition to the tea
table, OF can be used as a dessert
Take one quart of sifted flour, stir very
thoroughly into it half teaspoonful of
carbonate of soda; then one teaspoonful
of cream Of tartar must be well mixed
into it, tablespoonful of butter, one
teaspoonful of salt, about coffee-cupful
of water. 1t is best mixed with knife,
cutting it through and through, and if
possible do not put your hands into it
except in rolling it out. The mass should
be as moist as you can we'll manage:
ID II 1 Ii,
cakes of about half IN inch in thickness:
Bake in quick oven; When done, split
the cake open; put the slices in. large
dish; butter them; cover each slice with
berries and sugar; finally making the
berries the top layer. Pour cream over
all.
Pastures Green.
The practice is fast gaining ground all
over the country Of seeding down for
permanent pastures q variety OF grasses
instead of heavily sowing one or two
favorite sorts only. Grasses are selected
which possess the property OF springing
up rapidly after having been bitten down
and resisting the tramping of cattle.
The selection is also made with a view
to q succession of ripening crops rather
than of varieties which blossom TO-
cether, as in fields to be mown, that the
stock may be supplied throughout the
year with such grasses as will be young,
tender and succulent. This arrangement
is quite practicable, inasmuch rs there
is no month of spring or summer in
which some of the grasses do not attain
perfection-the month of March eX-
cepted. Again, care is observed that
the varieties are suitable to the land
for which they are designed.
As in meadows, so in pastures, clover
should be a constituent. 1t will, 1t is
true, disappear in two or three years,
leaving other grasses in possession of the
ground, but not until it has accomplished
incalculable benefit. Blue grass, Cspeci-
ally on light, dry soils, is highly recon-
mended for pasture; meadow foXtail,
early and rapid in growth, is otherwise
desirable. Orchard grass is one OF the
most valuable of all grasses, coming
earlier in spring and remaining later in
autumn than, any other. Red-top
grass is IN excellent permanent grass,
us is crested dogs tail. The grasses re-
commended for lawns add further de-
sirable varieties for pastures.
A mixture for permanent pasture ad-
NlSeu Dy ruHG It's Ccl lliii W icPe'J Ia
the additional yield for the greater orig
inal outlay for the seeds, consists, of
yellow oat grass, one pound; meadow
foxtail, hard fescue, tall fescue. meadow
| fescue, red top, j une grass, wood meadow
grass and rough-stalked meadow grass,
two pounds each; timothy, three pounds;
| orchard grass, four pounds; white
clover, five pounds; Italian rye grass,
six, and perennial rye grass, eight
pounds. Commissioner Killebrew, in
| his book on "The Grasses of Tennessee, "
furnishes the following list of long-tried
pasture grasses as an aid to ineXperi-
enced farmers: Kentucky blue grass,
wire grass, spear grass, rough-st talked
meadow, orchard grass, meadow tescue,
meadow foXtail, sweet-scented vernal
grass and white clover.
The Importance Of having the ground
we'll titled and thoroughly prepared by
liberal manuring before seeding down
is too evident to need remark. Rules
nertaining to the time and manner of
sowing meadows are equally applicable
to pasture, with the exceptions already
made apparent.-New York World.
Rose Culture.
One of the first secrets OF success with
the rose in guarding against its several
persistent insect enemies, such rs the
rose-bug, green-hy. rose-slug, etc, is to
keep the plant healthy and in vigorous
growth. To insure this, rich soil is in
dispensable. Let it be composed of old
decomposed sods or thoroughly rotted
manure. This earth should never be
permitted to bake; but should he kept
friablc by frequent stirring. The aphis,
or green-fy, first attacks the young,
tender shoots, feeding upon their juices.
The pests may be killed by placing a
barrel over the infested plant and burn
ing tobacco in a flower-pot or other
vessel underneath. The rose-slug, that
II 1c