Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1881-07-15
Facts About Strawberries.

Facts ABOUT OlfdW OcfEltS.
OF all the small fruits belonging to
the berry class none can compare IN tie
estimation of many with the strawberry.
Before Southern enterprise. four or
five years ago, brought them into New
York markets by the 1st OF March,
people waited arxiously for the appear
ance of the little baskets Of luscious
berries that usually came to their doors
with the April showers AMI May sun
shine. Every lady thought that In
those days strawberries were sweeter
and better favored, though not SO large
nor so fine as now. Cultivation has
nevertheless improved old varieties and
originated new ones that surpass In all
but flavor the strawberry ct ten years
ago; but it has also found "a berry that,
while it lacks flavor and sweetness, has
admirable staying" qualities, tough
ness of coat and u deficiency OF
saccharine matter, rendering it ad
mirable for the rough usage OF trans
portation and marketing. The health
mess of fruit diet IN summer is ac-
knowledged in all classes OF society,
and this being the first of Northern fruits
to ripen, has added for many years to
the popularity due TO its own delicious
qualities. All the strawberry family
are favorites, but very few persons, ex-
cept those directly engaged in its cul-
ture, are connoisseurs in regard to the
Havors and general characteristics of
the different varieties. In one respect
all agree who have been fortunate
enough to test its qualities-in pro-
nouncing the wild berry in its native
soil tie most delicious of all fruits.
AYRSHIRE CATTLE.-This is one of the
recognized dairy breeds, and comes to
us from Scotland. The specially Of
tho Ayrshire is that of q milk-producer,
for the manufacture of cheese and the
supply of cities with tho lacteal fluid.
The milk of the Ayrshire is not espe-
cially rich in the cream, but IN all the
other essentials that go to make up
good milk it is equal to the best; and
the breeders of Ayrshires claim that the
quantity produced by their fayorites is
greater than that produced by any other
breed. They are of fair sizs, and pos
sess moderate beef producing qualities.
In color they are not very uniform, but
red.aud-white, white, and
black-and- predominant. Small
red, black, or brown spots, on white
ground, is perhaps more uniform
marking than any other, although in
many cases the red predominates. The
COWS usually have small heads and
horns, light necks and shoulders, deep
fanks, and heavy hindquarters, with all
the marks Of deep mixers National
Livestock Journal.
| IMPROVING THE OCCASIoN.-Hs was
the only son of his mother, the pride,
the hope, the apple of her eye. Over
his fair head scarce three English sum.
mers had passed. "And be sure, Peter,
and recollect this" said his fond and
only parent, as she shut the good book
-" never put off till tomorrow what
you can do to-day" "A-h,' said Peter
with glistening eyes, "then let's finish
up the pudding tonight mammal"
eyes" said the tramp. "they talk
about the charitable institutions oil
Boston. Now, q man can 60 down tC
the Hawkins Street Home and get q sup
per and lodging, and he's got to saw 9
foot of wood to pay for it. By snakes,
sir, 1 don't call that charity. Boston
Post.
The geologist is like gpat mounted
on I'm elephant, and laying down theo
ries as to the whole internal structure
of the vast animal from the phenomena
of the hide Bishop Watson.
|
APPLE JELLY.--Make syrup of q
pound of sugar, putting in sufficient
water 10 dissolve it. When boiled
enough lay in it the peeled and cored
halves of some large sour apples. Lei
them simmer till tender, then lay them
carefully in dish so that they will
remain unbroken and in good shape
Add another pound of sugar to the
syrup, let it boil, skim it and wheI
partly cool pour it over the apples
When the dish gets cold each dainty
piece of apple will bo surrounded by {
delicious jelly. Eat with cream.
GoosEBERRY TRIFLE.-S Scald tht
fruit. press it through sieve, and ado
sugar to taste. Make thick layer o.
this at the bottom of the dish. Nil
pint of milk, pint of cream, and the
yoik OF two eggs, scald it over the fire
stirring 1t we'll; add small quantity
OF sugar and let it get cold. Then Ia!
1t over the gooseberries, with q spoon
and put on the whole whip made tn,
day before.
UNLOCKED CUERANT JELLY.-To on,
'r;n. rin. of currant juice add one pound o
granulated sugar, stir the Juice very
slowly into the sugar until the sugar il
dissolved, then let it stand twenty .foul
hours and it will be stiff jelly. Tie i
with paper dipped in brandy, and set i
in the sun. Half bushel of currantl
makes twenty-five one-half pint glasse
of jelly.
LOAF CAKE.-Beat together two cup
white sugar, one scant cup butter, thre'
eggs and three teaspoons baking pow
der. Add a cup of sweet milk and thel
, gradually beat in three heaping cups o
flour. Sprinklea little powdered suga
over the top of the cake before baking
CURRANr CATsUP.-Four pounds Q
ripe currants, two pounds of whit
sugar stewed together until quite thick
then add pint of vinegar, table
spoonful each of ground cloves an
, cinnamon, and tesspooonful each G
pepper and salt. Boil up and bottle.
Sour MILK CAKE.-Beat tegethcr on
cup sugar. one-hslf cup butter and on
egg. Add one cup of sour milk Wit
, one even teaspoon of soda stirred int
, it. Then add two cups of sifted floul
half cup of chopped raisins and spic
: to taste.
| CURRANT IcE.-To one pint of cul
: rant juice add one pound of sugar an
b one pint OF water; when partly frozel
2 add the whites of three eggs whiske
9 to stiff froth.
? TREATMENT FOR COLDS. Take tw
teaspoonfuls of water, one of molasse
!, and one of pain killer; sip down an
Y cover warmly. 1t is we'll to bathe th
d chest also with the pain killer. a yer
d bad cold may be broken up directl
d with this careful treatment.
u nl ~