Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1880-10-15
THE HOUSEIIOLD.
AFem votes Tor che sesson.

Few Notes FOR the SanaOn'
Crab apples make nice jelly and do very
well canned az also do pears, but usually
pickle them both. Peaches are nice canned,
as everyone knows, but my best jar Of sweet
pickles il ono Of peaches After my peaches
are pared for canning boil the skins for an
hour in very little water. pass through col
ander, add an equal quantity of sugar and
stew a little while The result is q jar OF do
licious marmalado. | like n little grape jell
and the rest are preserved. Tho most ap-
proved way of doing this is as follows Press
the pulp from each grape, putting the skins
in one basin and letting the pulps fall in an
other. Stew these last until tender and pass
through a colander to remove the seeds. Nix
the pulp and skins, weigh, and add an equal
amount Of sugar. l make few preserves;
these are delicious.
Currants are canned after making all the
Jelly | want, which, by the way, is the incest
Jelly have Instead of throwing away the
refuse after making jell stew up the cur
rants and drain of the juice but not squeeze;
then after adding to each pound Of fruit
cupful Of rasins, sufficient sugar and little
water, have n very nice sauce and nothing
wasted.
Apples are cheap and sweet ones are deli
cious if picked My rule for sweet pick
les is Nine pounds of fruit, three
pounds Of sugar, one pint of best ci-
der vinegar and one ounce each of cloves
aud cinnamon. For crab apples and pears it
is necessary to add rather more to this amount
of fruit, in order to make them sufficiently
juicy. To pickle peaches place them in a
pan and pour over them the sugar and vine
gar boiling hot this shrinks the fruit and
draws out the juices. After turning of and
heating three times it will cover tho peaches
they are then taken out a few at time and
cooked over the fire, great care being exer-
csed that the skin remains unbroken. For
nearly all sweet pickles l sew the spices in q
thin muslin sack and boil this with the fruit
Thus treated the flavor permeates the entire
mass. In picking sweet apples few sliced
lemons should be added.
Citron and watermelon rind make excellent
preserve. This is good rule Cut in pieces
an inch square, boil in water until readily
pierced with a fibre OF broom corn then
drain of the water. To each five pounds of
citron add five pounds of sugar, one pound Of
| raisins, and sliced lemon half an ounce of
! whole cloves, one ounce of stick cinnamon.
| Dissolve the sugar in little water and when
! hot add the fruit and simmer slowly two
! hours For tomato preserve the yellow plum
tomatoes are the best stew them with three
fourths their weight in sugar and few sliced
| lemons.
Ripe tomato pickle is made by sticking a
/
egar; it will keep endlessly. | will give my
rule for green tomato pickle Scald the fruit
in hot water until easily pierced with fork,
slice half an inch thick and lay in jar
sprinkle over this layer of brown sugar half
an inch thick and a little ground cinnamon
and cloves. Repeat this process until the jar
is full and cover with vinegar. Also for to-
mato catsup Wash, boil and strain, and to
each quart Of pulp add one tablespoonful each
Of black pepper, cinnamon and mustard, half
teaspoon each Of cayenne pepper and salt
and half nutmeg. Boil two hours and to
each quart add one pint of cider vinegar; boil
half an hour aud bottle.-O. II. OsttrhOW in
| ". r. Homestead.
PLANTS ron WINTER FLowEBING.
proper selection of plants for winter
Towering will give continuous bloom dur
ing the winter and spring months. People
often fail with winter blooming plants by
neglecting their natural requirements The
essential requisites for success are window
where the full benefit of the sun can be Sc
cured, a temperature comfortable for people
to live ill., and water given at about the same
temperature as the room, supplied only when
the plants are dry.
Carnations lifted from the open ground,
placed in not too large pots. kept shaded for
few days, are good plants for winter flower
Jug. IL lueg are KEPT III u "lnuON WHERE pen
ty Of light can be given them and the tenn
perature of the room is not very high.
Creeping Charley: To have a luxurious
growth of this plant in winter, put some Jumps
Of charcoal in the bottom of n vase, cover
with sand to the depth of two inches, place
the stems in the sand and fill the vase with
water. As the water evaporates fill with
fresh. English and German ivy thus treated
will grow luxurianty,
CATTAILs FOR WALL DECORATION.
Cut the very tallest of them, leaves and all
the longer the better. Hang them up, head
downward in a dark place for a few days, OIL
lay them out carefully on the floor of an un
used room. When the long, spear-shaped
leaves are sufficiently dried not TO curl any
more, tack them up in clusters against the
wall. For instance. mass them in a corner
with big pot Of ferns growing below, and
perhaps "horrid" red Chinese fan, umbrel-
Ia, or bracket above or put them over the
mantel or mirror or between two long pic
lures with abracketor fan below to hide where
the stems ''stop-of." You will find tha
lght-colored walls are far more effective as
background for decorations, than all the "ricl
dark papers" that were ever invented.