The news and herald. (Winnsboro, S.C.) 1877-1900, 1879-10-11
THE HOUSEHOLD.

| KUlr fKUPS,-FOr CnCfFN SyfupS
only the dark red sour cherries should
be used, and for raspberry syrups the
red berries, as they contain the most
juice and have the richest flavor. All
ileshy and juicy fruits contain pcctin,
| which substance causes the fresh juices
to be Shiny and to gelatlnize If boiled
with sugar, and afterwards cooled.
When syrup made of fruit juice con-
tains some of this pcctin, 1t Is certain
soon to mould and to spoil; therefore
the fruit jnices have to be freed first
from the pcctin before they are made
into syrups. The pectin has to be do
composed, and this is done by fermcn-
| tation. The fruits are first crushed
and set aside for three or four days in
an earthen jar, tho mass being stirred
| once day with wooden spatula. The
juice Is now pressed out and set aside
| again for few days, until fermcnta-
| tion is completed and the juice appears
! clear. In order to detect any undcC,om-
posed pcctin, little Of the juice is
| mixed with a concentrated solution
of magnesium sulph to, when, if any
pccttn Is present, IL will CONCEAL Or
gelatnize, or a flucculcnt precipitatc
will separate. Tho juice, mixed with
twice its volume of ninely pei, cont.
alcohol, should form clear solution.
| Tho juice is then filtered through pa
| per. II to the crushed fruit two per
| cent. of sugar Is added, fermcntatI n
Will go on more promptly, and the fer
| mcntcd juice will filter more rapidly.
In five parts Of this filtered Juice nine
parts of the best white sugar Is dis
| solved by the aid Of heat, the tempera-
ture is raised to the boiling point, and
tho solution strained while hot. NO
iron vessel should be uscu. The vessel
containing the syrups is set aside in a
cool place for day. The syrup Is now
filtered into perfectly dry bottles of
convenient size; the bottles are ii htly
| corkcd and laid on q shelf In the cellar
The syrups thus prepared will kccl
for one or two years.
NTRr.-''Thc pantry shelves are
getting grimmy or ingcrmarkS aronnd
the do r-latchrS and KNOBS are looking
dark and unSigltlv. For l,ck of time
they are lief! dlay after day, for i, Is hard
work to s;Our all the inc, and It wears
e paint, too. Now suppose the
housewife has her bottle Of spirits OF
| ammonia to u;c; she takes Il basin Of
water and clean cloth, just puts on a
few drops Of the mud and wipes Off all
the dirt; it is worth more than half
days labor, and does not hurt the paint
either. She could put few crops in
ncr dish water, and sec how easily the
dishes arc cleaned; few drops would
clean oil the windows in the sitting
room, making them shine like crystal.
1t would take the stains oil the tea
spoons, and a tcaspoonful in the mop
pail will do more in washing up the
kitchen than ten pounds of elbow
grease applied to the mop handle. a
housewife has just rs much right to
make her work easy and expeditions as
her husband has. If she does not do
1t, the fault is her own In Il great meas
urc.
CHow-CHow.-Onep peck green toma-
toes chopped fine; sprinkle one CUP of
salt over them and let stand over night
in the morning drain In II colander, add
eight greon peppers chopped fine, one
cup OF white sugar. cover with vinegar
and boil twenty minutes. Chop fine
six lalgo onions; two bunches-thc
white part-of celery, with three or
four red peppers. Add to the other in
gradients, when cool and drained, a cup
Of mixed mustard, whatever spice you
like a.." e P'io " Si@cou nUrst-rauIsn.
Tut into stone Jar, cover with cold
vinegar and tic down tightly.
10 PICKLE CUCUMBERs.-- Gather
every day. Place in some weak brine
over night. In the morning put In a
porcelain kettle, with small bit of
alum. Cover with good cider vinegar.
Let them stand on the stove long
enough to get heated through. Put in
stone or glass jars and seal tightly
while hot. Put up in this way they
are as good and fresh as when gathered
from the vines. We have used this
recipe FOR years, and never failed once.
Try 1t.
a DELICIOUS VEGETABLE SoUp.-Fry
two turnips, two carrots and two onions
In little butter; well wash pint of
lentils, and boil them with the tlrnips,
carrots and onions in a quart Of watol'
till perfectly tender, then add pint of
water and rub through sieve; add
pepper, salt and q spoonful of mush-
room kctchup, also small lump of
sugar, about half the size of walnut.
Boil a quarter Of an hour, and serve
with or without rice.
BRATTLEBORo FRICAssE.-Take two
chickens, cut them up neatly, and lay
them In skillet with two slices Of
thin-cat ham, two small onions, and q
lew blades of mace, seasoning with
pepper and salt. Add little water, and
put on a quick fire. When about half
done, add pint of cream, aud a lump
OF butter the size OF walnut, rolled in
flour. Keep constantly stirring until
done.
MIXED PICKLES. Soak small onions
and cucumbers In salt and water ten
days Gone pint of alum salt to one-half
bushel Of pickles.; cabbage, caulinower
ana string beans, twenty-fOur hours In
the brine. 10 four gallons OF the be st
vinegar put one of sprup or molasses,
one rcd pepper, spices and mustard
seed, If you like; scald all together, and
pour on tho pickles while hot, rinse the
pickles after the brine. They will
keep the year round.
CoRNs are n nuisance on any part Of
the foot, but are especially so on the
bottom. In this latter case relief is af-
forded by wearing a cardboard sole
under the foot with a hole in it where
the corn rests. This can only DO done
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