Martinsburg independent. [volume] (Martinsburg, W. Va.) 1875-1900, 1880-09-11

them, a d hey come out clean and
with ease.
To PEEL Any KIND or FRUIT
EASILY. = Pour boiling water
over it and this loosen- the skin.
To REMOVE BITTERNESS FROM
THE SKIN OF WILD PLUMs.-
Pour boiling water over them,
enough to Gov r them, and remove
em quicGly before they crack
open aud lose their juice DO no:
ado sopa; it does not help a par
ticle, and if ;he pldms d. crack
open. the soda spOii- their flavor.
This scading il done simply 10
prepare them TOR being peeled fI
preserves OF you choose 10 take
that trouot|, or 10 re,UJve the
bitterness before The step in
making jelly or presei KS.
PICKLE PEPPERS. ~ loose full
lr grown, green perpe, ptds; open
them on one side aud retaDve the
seed, being cautious to 1T the fin
gers come a. little IS possible, liz
contac with the seed, as they are
very fiery.
q Putthe pepper into strong brine
changing il every three days for.
fresh. at the end nj nine days
wash them dry, aud fiji with chop
ped cabbage, sqiCed TO taste, Or d
MIXTURE of cabbage, and green to-
maltoes. Chop the vegetables
separately, aud mix them together
half cabbage and quarter each
OF the other two; sprinkle lightly
with salt, and drain in c0lander
: for twelve hours, then mix yellow
and white mustard seed, little
celery seed, and some ground Gin
nam0n, mace and cloves, with the
chopped vegetables, AID fill the
peppers; lie each one up with
thread. C1v4r with hot vinegar,
and ia two days pour OF the vine
gar and return to the peppers,
scaling, but not boiin- hot. To
boil vinegar iupairs is strength.
SWEET PICKLE OF WArERMEL-
ON RINDs.-Choose thick, crisp
and tender rind from ripe melon.
Pare Of the hard part ana remove
the soft inner pulp. Cut the rind
into pieces of uniform size; soak
these in salt AMI water over night,
then rinse in cold water and put
them into lukeWarln water, to
stand on the back Of th1 stove for
three or four hours, Waere they
viii keep warm without cooking
Afterwards lay them in cold wa
ter over night, and III the morn
inc drain and wipe them dry.
Make a syrup with a pound of
white sugar to pint OF vinegar:
If that is too sweet to suit the
taste, use more sugar. Boil the
syrup and skim it, then put in the
prepared riul and cook it slowly
until it looks clear. The spices,
which should be scalded in the
syrup, may be thrown in loose,
or tied in a thin muslin bag. Use
half an ounce of cassia buds Tor an
ounce Of stick cinnamOn), half an
ounce each of whole allspice and
blades of mace, Quarter OF an
ounce of whole cloves, and a piece
OF bruised ginger root to each
quart of vinegar. Bury the bags
OF spices in the jar with the fruit,
pour the scalding vinegar over it,
aud set away, closely covered, I'M
i'll the following day, when the
vinegar is TO be drained off, scald-
ed, skimme and returned to the
tir boiling hot. The next day
scald the fruit in the syrup and
put it away with small plate in
Verted on top to keep it under the
liquid.
A correspondent of the Chicago
Times relates some remarkable eX-
periences with the use of salt in
his garden and orchard. In 1877,
he says, his wife had a garden
forty feet which it was necessary
to water every day and still the
plants and flowers were very in
lelior. The next year he put half
barrel of brine and half barrel
Of salt on the ground and turned
1t under. That season watering
could be dispensed with, and the
plants were of unusual size and
the flowers of great beauty. he
also had some potatoes growing
from seed that wilted down as
soon as the weather became very
hot. He applied salt to the sur
face of the soil till it was white.
The vines took vigorous start,
grew to the length of three feet
bIossomed and produced tubers
from the size of hens oggs to that
of goose eggs. His soil is chiefly
sand.
To KEEP LAMP CHIMNEYs
FROM CRACKING.-The following
recipe for keeping lamp chimneys
from cracking is taken from the
Diamond. a LeiDZig journal de.