Southern standard. (McMinnville, Tenn.) 1879-current, 1881-01-29
HOME AND FARM.


ALL fruits and vegetables should be
kept as nearly as possible in darkness as
well as dryness.
UNDER favorable conditions the ches-
nut and the oak will live 1000 years.
The beech and ash live half as long.
THE old canes of raspberries and
blackberries should be removed during
winter. The pruning of the new canes
should be done the latter part of Febru-
airy or beginning of March.
OLD-FAsHIONED MoLAssEs CANDY
One quart of best New Orleans molasses,
piece of butter half the size of hens
egg. When it will snap in water it is
sufficiently done; stir in little soda to
whiten it; pour into buttered dishes,
and when cool enough pull until white.
CINNAMON JUMBLEs. Make one, two,
three, four, or cup-cake, little thicker
than usual; mix together equal parts of
cinnamon and granulated sugar; drop a
large spoonful of the dough into the Gin
namon; when all have been we'll COW
cred put into quick oven; should be
done in ten minutes.
CABBAGE is the best given poultry
whole, hung up by the stalk. Al first it
may not be touched, but when the fowl
begins to peck at it the rest will be
tempted to keep on until little remains.
Being suspended, it does not waste or
become polluted, and it will remain in
good condition to be eaten ct will.
THE National Live Stock Journal as
serts that hams have a decidedly better
flavor, and the meat retains q more
natural color, when nothing but plain
salt is used in the curing. If the work
of sailing is carefully attended to, the
hams, when cured with salt alone, will
be ready for smoking at from six weeks
to two months, according to the size of
the hams. Saltpeter has tendency to
harden and redden the meat. 1t I'M
doubtedly hastens the curing process !;
but it does so at the expense of the
flavor.
OIL THE JoINTs.-Thanks to the sew
iDg-machine, there is in almost every
household a convenient little can for dis
tributing oil. Many housekeepers never
consider that it can be used upon any
thing but the sewing-machine, while
hinges creak and keys turn with difficult
ty in their rusty locks. If one has not
this little can, a trife of oil in cup,
with feather, will answer the purpose.
Heavy articles of furniture provided with
casters are sometimes more diflicul6 to
move than if they were without them.
A drop or two Of oil will often do more
than large application of strength.
QUEEN OF PUDDING.-One pint OF
fine bread crumbs, piece of butter the
size of an egg rubbed in, a teacupful OF
fine sifted loaf sugar, the rind of one
lemon grated, yelks of four eggs, and a
pint of milk. Mix these Ingredients to-
gether in pie-dish, and bake in a quick
oven until well set, but be careful not to
let the pudding get leathery; it will take
only short time. When cool, spread
a layer of apricot or strawberry-jam over
the top. Whip the whites of the four
eggs,with a teacupful of sifted sugar and
either the juice of the lemon or small
teaspoonful of essence of lemon, into a
very stiff froth and throw lightly over,
making it as rocky as possible, and pill
ing it up higher in the center. Very
slightly brown it by putting it into the
oven for few minutes, or passing a
salamander over it.
AN excellent pickle for sailing meat
is made as follows: To one gallon OF
water take one and a half pounds OF
salt, half pound OF brown sugar, and
half an ounce of saltpeter; boil these
until no more scum rises, and skim the
liquor as this rises until the pickle is
clear; pour it into tub to cool. Keep
The meat two days before packing it,
and rub it with quantity of the ingre.
dients, finely powered, twelve hours be-
fore leaving it to drain; then pack
closely in the barrel or tub, sprinkling
each layer with more of the powdered
ingredients, and turn on the pickle
cold. When the meat is used the pickle
may be boiled, SKINNED, strained, and
kept for another season. The pork
packers thus keep their pickle from yeal
to year, and preserve it with great care
knowing that it improves with age and
the simple addition of more salt, etc.