Gloucester County Democrat. (Woodbury, N.J.) 1878-1932, 1879-05-06
FARM, GARDEN AND HOUSEHOLD.
Strawberry Recipes.

| pint. When thoroughly sOftened, 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 most beautiful and pleasantly
favored jelly. This recipe is meant for
cool weather; if used in summer, re-
duce the quantity Of syrup by one-half
STRAWBERRY SYRUP.-Make a syrup
in the proportion of three pounds
of sugar to half a pint of water
Boil and skim until clear. Have ready
the strained juice of field Strawberries.
Allow two and half pints Of strawber-
ry 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 its fine color, and pour
hot into self-sesling glass jars. This
syrup preserves even the odor of the fresh
strawberry when opened months after
ward, and fiavors 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.- makes
a most delightful dessert. Soak over
night large teacupful of tapi-
oca in cold water; in the morning put
half of it in yellow-ware baking-dish,
OF in the porcelain one of a silver pud-
ding-dish. Sprinkle sugar over she 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 a moderately hot oven
until it looks clear. Eat cold, with cream
or custard. If not sweet enough, add
more sugar at 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 straw berries
Pineapples, pared and grated, are also
| excellent with tapioca.
STRAWBERRY SHoRTCAKE.-This makes
very nice addition to the tea
table, or can be used as a dessert
Take one quart of sifted -four, 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 a coffee-cupfIll
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 well manage
| Roll it smoothly out, making two round
cakes of about half an inch in thickness.
Bake in quick oven. When done, split
the cake open; put the slices in a 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 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 a succession of ripening crops rather
than of varieties which blossom to-
gether, as in fields to be mown, that the
stock may be supplied throughout the
year with such grasses as will be young,
is quite practicable, inasmuch as there
is no month of spring or summer in
which some of the grasses do not attain
4
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 constituent. 1t will, it is
true, disappear in two or three years,
leaving other grasses in possession of the
ground, but not untilit has accomplished
| incalculable benefit. Blue grass, especi-
Il ~ T.s !.
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 an excellent permanent grass,
as is crested dogs tail. The grasses re-
commended for lawns add further de-
sirable varieties for pastures.
A mixture for permanent pasture adj
vised by Flint as certain to repay in
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, June grass, wood meadow
grass and rough-stalked meadow grass,
two pounds each; timothy, three pounds
orchard grass, four pounds; white
clover, i've pounds; italian rye grass,
six, and perennial rye grass, eight
pounds. Commissioner Killebrew, in
his book on ''The Grasses of Tennessee, 4
furnishes the following list Of long-tried
pasture grasses as an aid to inexperi-
enced farmers: Kentucky blue grass,
wire grass, spear grass, rough-stalked
meadow, orchard grass, meadow fescue,
meadow foxtail, sweet-scented vernal
grass and white clover.
The Importance of having the ground
well titled and thoroughly prepared by
liberal manuring before seeding down
is too evident to need remark. Rules
pertaining to the time and manner oi
sowing meadows are equally applicable
to pasture, with the exceptions already
made apparent.-Nel0 York World.
Rose Culture.
One of the first secrets of success with
the rose in guarding against its several
persistent insect enemies, such as the
rose-bug, green-fy, rose-slug, etc, is tC
keep the plant healthy and in vigorou:
growth. To insure this, rich soil is in
dispensable. Let it be composed OF ole
decomposed sods or thoroughly rotteC
manure This earth should never b
permitted to bake; but should be KEEP
friable by frequent stirring. The aphis
or green-fiy, first attacks the young