Ashtabula weekly telegraph. (Ashtabula, Ohio) 1880-1886, 1880-08-27
HOME AND PARM.


set the color In most washable goods and
will keep :he tints in hosiery.
FoR chicken cholera IL is recommend.
cd 10 boil one busfel Of lmartweed in
ten gallons of water down TO three gall
Ions, mix the decoction with the fowls
food twice a day for three days, then
every other day for week.
PICKLED PEARs.-Ten pounds Of
pears, three pounds of light brown sugar,
one quart OF vinegar, one ounce of Gin
namon, one ounce Of cloves (ground)
put all together and boil till the pears
are tender; skim the pears out and let
the sirup boil half an hour longer.
To WASH A MUSLIN DREss.-Make a
good lather, and wash the muslin in
cOh water-never putting It into warm
water even TO rinse IT, If the muslin is
green, add a wineglassful Of vinegar 10
the water in which il is rinsed; ii lilac,
the same quantity of ammonia. For
black and white muslins use a small
quantity of sugar Of lead.
FRIED ONIoNs.-To fry onions prop.
erly they should be cut crosswise, so as
to form undivided rings; flour them well
and fry them in plenty Of beef-dripping
for five or six minutes drain, sprinkle
with salt, and serve. Fried onions form
the proper accompaniment TO broiled
steak and fresh herrings The Turks
make a delicious dish by laying a mum.
Der Of poached eggs on thick bed of
fried onions.
PGCKLED TOMATOES. This receipt is
good for about a gallon of ripe toma-
toes, and is as simple as it is excellent
IlAVNft Nwuuk 40
have soil on them. Wipe quite clean
Do no use over-ripe fruit. With a nee
die prick the tomatoes in two or three
places. Place tomatoes, whole, in a jar,
putting in layer of salt and then one
of tomatoes, whole. Let il thus stay for
a week. When ready, take out the to-
matoes and mix with the salt two table
spoonfuls of mustard, four ounces OF
ground ginger, four ounces of roughly
broken pepper, one ounce of cloves,
and six onions finely sliced. Replace
tomatoes as before, and pour cold vine.
gar over the whole. No boiling of vine.
gar necessary.
THE winter is the time to buy tools.
Every farmer should, at this season OF
the year, determine what implements
he will need for the next year, and make
arrangements for procuring them. If a
moving machine is to be bought, let him
take time by the forelock, and look into
the merits of each kind of these ma
chimes, and buy intelligently; do not
wait until the grass is ready TO cut, and
rush and buy the one nearest at hand.
By sending to the various manufacturers,
circulars with full directions and illus
trations can be obtained, together with
prices, etc. If plow is needed, do all
the work Of selecting it before the busy
season is at hand, that it may not " be
on the way" just when the best week
for plowing is passing. In the peace OF
winter prepare for summer war.
PETER HENDERSON gives the follow.
ing list of Towering plants that will
grow well in the shade: Fuchsias, pan.
sizes, forget-me-nots, violets, lobelias,
lilies of the valley, phloXes, and other
herbaceous plants whose native hGJitdt
is shady wood will do best, but even
these languish if denied all direct sun
shine. But the best effects in shady sit
uations are produced, he thinks, by or
namental leaved plants, the beauty of
which is not dependent upon their flow
ers. Among these may be ranked the
hOAA anu oAANOl al EdlGu lGdNtu RtId-
NUNS, achryanthus, alternantheras, be-
gonias, caladiums, centaureas, cOleuses,
ETC., which, if planted so as to bring
the various shades in contrast, produce
a pleasing effect, which continues dur.
ing the whole of the summer months,
and is not surpassed by any display OF
flowers.
A CORRESPONDENT of the Country
Gentleman gives the following directions
for keeping cider sweet: First, take only
well-ripened sound apples, and crush
and extract the juice. Let the pomace
lie few hours before pressing. Have
everything with which the pomace OF
juice comes in contact sweet and clean
Strain the juice through filter, as fol
lows: On the top put a layer of clean
straw, below fine gravel, or coarse sand
washed free of dirt, and beneath flannel
cloth. Such a filter will take out all
particles of pomace, etc., which cause
decay. Having the apple juice pure,
put it in kettle and bring it to boil,
skimming off all scum which rises dur
ing the process. While the cider is still
hot or warm, you can bottle it as you
would fruit to preserve it. Bottles may
be made tight by corking and sealing
the same by dipping the corks into a
composition of rosin and tallow melted.
The main thing in the preservation is to
keep it from the air perfectly. The
juice of grapes and other fruits may be
preserved in the same way. 1t is es-
sential in all these that the product be
kept in a cool place, of near even tenn
perature. Unfermented wine, or juice of
the grape, is made and preserved in this
way, and is better and more healthful
than wine made in anv other wav