The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1880-01-14
FARM, GARDEN AND HOUSEHOLD
Storing Fruit,

enlarge Gle usefulness VI I'LL OICHdIo.
Various fruits must receive different
treatment to insure their keeping, but,
as rule, fruit room where the tenn
perature stands at about forty degrees or
a trihe less, and with dry atmosphere.
is the best place in which to keep fruit.
and bv maintaining a free circulation of
air mildew can be kept at bay. Soft
fruits are very difficult things to man
age, such things as peaches, cherries.
straw berries, only keeping well for n
few DAYS, while on the other hand ap-
ples, pears and other hard things will
keep good for a long time, months in
fact, if properly stored.
OF a necessity frost must be excluded,
as frozen fruit will not keep long,
neither will it have any flavor, and the
result of all our care will be failure.
Damp will also cause much damage, as
it condenses on the fruit and causes it to
rot. The fruit room should also be per-
fectly Glenn, as the least musty smell
will be communicated to the fruit, and,
to say the least, this would be very un-
pleasant. Absolute cleanliness is a sine
qua non in all fruit keeping processes,
and whether to be kept for use in a
natural state, or to be preserved in
sugar, the same amount OF cleanliness
should prevail. All soft fruits, such as
peaches, currants, strawberries, etc,
must be preserved in sugar if wanted TO
keep for more than week after gather
ing. -;
fruit, and in this and all other opera
tions necessitating handling, use the
fruit as gently as you would eggs. 1t
must be remembered that the least
bruise causes incipient decay, and once
this has commenced nothing can save
the fruit after. Don't put too much
fruit in the basket at one time. and as
soon rs loaded take the basket direct to
the fruit room, and take the fruit out
carefully by hand, and place on thin
layer of clean wheat straw, laid evenly
on the shelves. Don't dump the basket
down, and then turn out the fruit like
so many stones, and don't lay the fruit
in too thick layers, or, as sure rs fate,
that fruit will 60 bad.
Choice specimens OF apples, pears or
other fruit should he laid out separately,
and great care should be taken that
damp is kept away from them, as such
tends to mar their beauty. In fact, with
all fruit storing operations the greatest
care should be exercised, and then sue
cess can be fairly assured. Wemay add
that with a proper selectit Of kinds.
apples can be had right through the
year, but we will defer giving lists till
next MONTHLY. j. May, tn the London
Farmer.
V.ntiIatinp Sleepinp Rooms.
/ AS soon as the occupants have left
the room, the bedclotnes should be en-.
tirely removed from the bed and hung
upon a clothes-horse or the back of
chairs, the bed shaken up, and all cur
lains, if used, drawn closely 10 the bed
posts. The windows should then be
opened both at the top and bottom.
They should remain open in summer,
or in very fine weather, until little be-
fore sunset. In very sultry weather
some outside air may be admitted all
night. In winter and early spring win
dows should remain open unit n little
utter midday, when the warmth of the
air is greatest, and then closed. This
way the mir of the best portion of the day
is shut in and reserved for respiration
during the night. when the external mir
is at the worst. A fire should be lighted
for few hours during the afternoon, in
very cold and damp weather. so as to
dry the air that has been shut in. This
is the way in which the c1halations
from bed clothing can be got rid OF in
such state of the atmosphere, and the
sweetness and purity of the clothing
and other materials which are kept in
drawers and wardrobes secured. Here
is what Prof. kedzie says:
But" you will say, "how can you
scll whether the air of our bedrooms is
pure or notp We are not chemists to
analyze the air." Why, man! woman!
you have the best apparatus in the
world, and one given you for that very
purpose. Nature has given every one
of you nose. and purposely placed it in
advance of all the rest of the body to
give warning OF danger. 1t is the ad-
Vance guard of safety! If you will use
this Zone talent" which nature has
given you and not "keep it wrapped in
a napkin" you may 20 safely. Use your
blessed nose for this purpose tomorrow
morning to test the air of your bedroom.
When you get leave your bedroom
just as it was; 60 out into the pure
morning air and breathe that until your
nose is wide.awake, and then go. back
and take few snuffs of your bedroom
air; ifit smells fresh and sweet like out
doors air, you have good ventilation,
and have breathcd the breath of life all
the night. But If it is close, musty and
sickening-well, I'll leave you to finish
that sentence when you and your bed
mate compare notes at breakfast. and to
draw your own conclusions. Try the
experiment by all means, and see how
much your rose Can tell you. Perhaps
it might give you some idea of the cause
of YOUR waking with headache and
languor, feeling that life is burden. 1t
10 q burden when you carry such crush
ine and needless load.-1he Housekeeper.
Good Pressed Beef.
Wecommend to our many new house
keeping readers the following, which
has been partly given in former years.
Take any fresh lean beef-the cheaper
pieces, as the upper part of the leg aboye
the "soup pieces" answers very we'll;
that containing tcndons or plenty of
gelatine is even preferable, and some of
the round steak or any other lean por-
ton NAV he used with it. Boil closely
covered until 80 tender that the meat
will fall from the bones. ct is better
to keep a closely fitting pan of cold
water over the cooking kettle. to con-
dense and cause to fall back the rising
steam containing the escaping flavor.)
Use only so much water as is needed to
prevent the burning. Take out the
meat, mix and chop it fine: Put itinto
tin pan or other deep dish. Skim CT
any excess of grease from the cooking
liquor, and add to it a tablespoonful OF
Cooper's or other good gelatine for each
three or four pounds OF meat. When
dissolved pour it into the chopped
meat: put on it a large plate or tin that
will fit into the dish, and place upon
this twelve to twenty pounds weight.
flat-irons will answer. When cold it is
a solid mass, from which thick or thin
slices may be cut, that are marble in
appearance, and are very excellent tor
sandwiches, or for a tea or breakfast
dish, and it will keep several days even
in warm weather if set in a cool place.
1t is tender. juicy, digestible, nourlsh-
ing, convenient and economical withal.
|-Anerica,, Ag7tculturtSt.