The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1879-07-30
FARM, GARDEN AND HOUSEHOLD.
ReCiDeS.
Recipes.
H0RsER nIsu SA11rR Mix @ stic1

FARM, GARDEN AND HOUSEHOLD.
+ Recipes.
HORsERADIsH SAUCE.-Mix 8 stick
of grated 'horseradish with wine-glass
of cream, a teaspoonful of mustard, and
a pinch of salt; then stir in half
umbler of the best white vinegar. Bruise
with a spoon, and when thoroughly
mixed together, serve in turreen.
TOMATOES ON THE HALF SHELL
Have toasted few slices of bread nice
and brown; butter, cutin half and place
where it is warm. Select tomatoes
which are smooth and not overripe; cut
in two fatwise, and put, skin down, on
hot gridiron; serve on slices Of toast
with butter, pepper and salt.
GRAPE JELLY.-Take perfectly fresh
grapes. then remove the stems and put
the berries over the fire in an earthen-
ware pan or porcelain Lined kettle: crush
a few berries on the bottom of the kettle
to prevent burning; let them boil up
and remove from the fire and hang up in
the jelly bag to drain; when the juice is
all drained off weigh it and return to the
kettle and fire; boil it twenty minutes,
skimming when necessary; then add
three-quarters of a pound of sugar to
every pound of juice, and boil it till
thick enough to suit.
BREAD AND BUTTER PUDDNG.-Butter
q mold well; take any stale bread crusts
or cake, grate or crumble it; put'a layer
of crumbs an inch thick in the mold,
then strew some jam or sultana raisins,
then layer of crumbs, and so on alter
nately till the mold is full; then pour
very equally over it custard made as
follows: Beat up one egg, add tumbler
or breakfast-cupful of milk to it, then
tablespoonful of sugar and little grated
nutmeg. It requires to be poured slowly
into the mold, that the crumbs may ab-
sorb the whole. Bake it about twenty
minutes or half an hour, according to
the heat of the oven.
PEACH MARMALADE.-Take ripe free
stone peaches. Pare, stone and quarter
them; to q pound of fruit allow three
quarters of loaf sugar and half an ounce
Of almonds. Blanch the almonds in
scaldiug water, and pound them until
smooth. Scald the peaches in a very
little warm water; mash them; mix
them with the sugar and almonds, and
put the whole into preserving kettle.
Boil it to thick, smooth paste. Skim
and stir it well, and keep the kettle COW
cred as much as possible. Fifteen min
utes will be sufficient to boil them.
When cold, put up in glass jars.
TEA cE-CREAM.-Scald four table
spoonfuls of Hyson tea in pint of sweet
cream-it is best to scald it either in q
custard-kettle or in tin pail placed
within kettle Of boiling water. When
partly cool, strain it into pint Of cold
cream, bring to a scald and stir in four
beaten eggs and three-quarters Of pound
of sugar. Let cool, and freeze. have
found that in making water-ices, if the
sugar be not we'll stirred in before freeZ-
ing, it will sink to the bottom and give
the mixture sharp, unpleasant taste. It
is best to make syrup of the sugar and
water by boiling, and, when cold, to add
the pure juice Of the fruit.-RstrM Neao
Yorker.
In tho Orchard.
Watch tor insect pests. If the trees
are infested with bark lice, take them at
the time the young are moving forward,
and kill them with wash of strong
soapsuds, in which little carbolic acid
is mixed. When canker worms are in
testing the trees, syringe thoroughly
with London purple and water. Set
traps for codling moths, or use hay
bands about the limbs of the trees:
Look for the first appearance of tent
caterpillars early in the morning and
late in the evening, when they are clus-
tered in their nests. After they get size
they arenot so gregarious. Have an old
broom along, fastened to suitable pole;
with this the worms and web may be
easily taken away. Kill them in any
manner that may suggest itself. Beating
on hard ground is pretty effectual.
Do not scrape trees because the bark
is rough. Many PEOPLE keep their trees
scraped down to the quick. They think
it looks nice. 1t is wrong; the bark is
for protection. If the trunk is messy,
it shows the tree is not doing well, and
that it wants fertilizing. Scrape, the old
scales away in this instance, wash Will
very strong soapsuds, and cultivate and
manure the orchard. So if insects have
found lodgment in the rough bark,
scrape it away so the trunks may be easily
washed. Do not scrape to the quick; the
bark is the skin of the tree and should
not be wounded. A light scraping is
good, but moss shows that the soil is too
wet, and probably poor. Under. drainage
and manuring will help this.
In going over your orchard, keep IN
eye out for bad-sllaped heads and abrad-
ing limbs. When you find them. ..prune.
DO not wait for the regular pruning sea-
son. There should be none such in
well-regulated orchard, Let your prun-
ing be as light rs possible. The more
top, the more root; and in the West
thick head is not Objectionable. In fact,
the thicker the better, so a Il parts OF the
tree get fair amount of light. There is,
rs Il rule, more damage done by injudi-
cious pruning than by no pruning at all.
Prairie Farmer.
Thinning Grapes.
One good bunch Of grapes is worth
Il half dozen poorly matured punches.
Much depends, Of course, upon the
strength of the vine and the quality OF
tLe soil. A recent writer offers some
suggestions: ,,,
No one can tell exactly what would
be q seasonable crop for a grapevine to
carry without knowing something OF
the are and strength of the vine; pound
per foot of rod may be a reasonable
crop for healthy vine or the averageto
produce; and something may be done
in feeding in critical times, such as the
stoning period. to enable aplant to bring
to perfection heavy crop. But plants
will not maintain their health long II
overdosed with stimulants, therefore,
the safest plan to pursue is to find out
the limit of production and not exceed
it. Ifit be necessary to form a correct
estimate of the bearing power OF the
vine before deciding rs to the number of
bunches it shall he permitted to carry,
it is still more so before thinning out the
berries, rs some vines will produce ber-
ries half as large again as those of others,
and that, too, independently of the skill
brought to bear upon their cultivation.
The sooner grapes are thinned after it
can be seen which berries are taking the
lead the better, cutting out the small
berries, as some of these may be imper-
fectly set. At any rate, those that take
the lead generally keep it. and sutli-
cient number of such berries should be
left to form compact, handsome
punches. With some loose punched