The National tribune., 1883-07-12
LOYAL WOMBN'S WORK
The Fireside and the World Wide.
Helpful Hints and Friendly Talks.
Ioonauoiod By Kate D. she4oood,l

Keen NOur houses cry ana Tree trOH uduifsss
II is one of the most difficult things for the
careful hoBsakeeper. who is afraid OF dust and
flies and other summer pests. TO learn that IN
shutting these out she shuts IN worse enemies
TO health and comfort, and even clesnly house
wiferv. At first thought this may seem little
strange since when everything is shut out
what can there be TO shut IN What, indeed,
but those invisible things damp, and mould,
aud mildew, and moths? Invisible at first,
but which take on alarming proportions by
and by and work great injury to many vaiu-
able and beautiful things, besides afordlng the
germs of sickness that may PROSTATE the whole
household.
Who has not gone into well-furnished, even
handsome houses TO be ushered into darkened
rooms, smelling of damp and mould reminding
one of cemetery vaults and the drying rooms
of a rag-picking shop. And who has not felt
the impulse 10 pull up the blinds and throw
omen The windows and let the drying and clean
ing powers Of Gods sunshine have chance to
do their proper work.
Stoves are taken out in early spring, or. the
furnaces are shut of Rooms are cleaned and
closed up tight. Then come the earlier ana
the later rains Everything seems damp and
sticky TO the touch Moisture stands on the
walls and stains the paper. And still the best
rooms are closed, the doors shut, and the win
dows down. Foul, vitiated air starts the
fungi which the dampness has terminated.
Books are green with mould, freckled spots of
mildew appear on the carpet and IL the draw
eIs where the linen is kept. Drawers and doors
swell, and viii neither open nor close. News
papers become glued together. Insects and
claalny bugs that breed in the dampness are
found in the corners. Hundreds of unknown
and unacc0uatable creatures are found tucked
away in unheard-of places. Light is needed,
warmth is needed, free circulation OF pure
air is needed.
Pull up your blinds; throw open your doors
and windows. Learn that houses are to be
lived in and 20 enjoy. II you simply want a
place to store your treasures, q warehouse down
town can be secured for a fraction of the
money, besides atiording safer and surer place,
and no insurance to pay. Blessed are they
who have no best room, no guest chamber
where nobody sleeps!
II the weather is very hot there is less need
of guarding against the damp, and yet. TO have
q house wholesome and sweet the blinds should
be raised and the windows opened every morn
ing. When the weather is rainy and chilly, as
it has been this summer, a good, brisk fire
should be made, once week at least, TO dry
out the Eouss. With these precautions, there
is no good reason why even the Oldest house, il
ii stands dry foundations, should not be
wholesome ana inhsbitable, no matter how Wet
the season may be.
FRUIT CANNING AND PRESERVING.
There are a few points, of general applica-
tiOn, In the preservation of fruits and berries
that it viii not do to forget. The fruit should
be fresh, it should be clean, it should be put Up
with as little water as possible. If you are to
put up berries, the best plan is to wash them
thoroughly before Gaping to remove the sand
and preserve the juice. Then drain them in a
colander TO free them from the water. After
this, cap your fruits.
Raspberries being almost entirely free from
necessary to go al over them; but still il viii
be found that there are bits of leaves and stems
TO remove, and occasionally an insect or worm
In the fruity mass.
Cherries and plums and other pitted
fruit should be washed in like manner, then
dried, and the pits removed wherever there is
6 suspicion of unevenness on the surface indi.
eating that the cariculo pest has deposited his
fry. Solid fruit, such as apples and pears
should DC washed or wiped of carefully befor,
peeling. They may also be washed afterwards
without any loss Of iJniciness. Not so with
peaches which should never sec the water i
they are fresh and have been carefully picked
from the trees. If these few points are re
mcmbered. it VIII go far towards making your
canned or preserved fruit luscious 10 the taste
and beautiful to the eye
IN canning berries, enough sugar should be
used To render them fit for the table, which
preserves both favor and color. 1t is not
good way 10 can them without sugar as they
cannot be sweetened when opened So as TO Civ,
them natural and pleasant taste. Raspberrias
strawberries, and fully ripe blaekberries ar.
best canned by placing in your preserving ket
tie a layer Of berries then a layer Of sugar
allowing one-fourth Of the latter If you wan
them extra inc, then place your kettle, WheI
nearly full on warm corner Of the stove Il
draw the juice. Watch carefully TO keep from
scorching, and when the mass is thorough,
heated and skinned place in your cans anC
seal. OF CO arse the sef-sealing glass cans ar
the best for all acid fruits.
The above viii be found the perfection @
canning, but il requires steady watching 20
those who have less time to deyote 10 the worl
the plan Of placing the amount of sugar re
qnired IN q kettle, dissolVing with just enough
water 10 wet i, and then adding the fruit, VII
be found very good one. Only be sure littl,
water is used. which makes the fruit water
and sloppy. This viii also be found the bes
rule FOR goOsebeTries, hGckleberries, and othe
friner fruit. The practice of FIRST stewing th
fruit IN water and then adding the sugar is no
q good one as one is apt 10 use too much water
while the fruit becomes broken BIZ thestesyisls
For canning peaches, pears, and other sofl
pElFy FRAT rich syrup should be made an
the lruit added afterwards But II must b
Remembered that pulpy fruit requires NOR
cooking. Cover your kettle FOR awhile whe
the fruit Is set ever, and remove when it begin
10 boil UP. Skim thoroughly and, with th
back Of q spoon. press down any hard piece
near the surface When the fruit has p0rou
blanched appearance it is done Do not COO
it too soft. Pineapple may be canned the sam
way and kept 10 perfection.
PRESERVED FRUIT.
A distinction IS made between canned f:u
snd preserved fruit. preserves" being the Ole
fashioned article which our grandmothers mad
10 perfection, and of which every wise Inoder
hoGsekecper VIII have supply. Served wit
cream, or with ice cream, or frozen with ice
nothing is more delicious. In preserving
pound Of sugar should be allowed for ever
pound Of fruit. If TO every ten pounds ,
sugar one-haf an ounce of alum is added
VIII prevent preserves FROM either spelling
candying. That is, when they are not TO
Theoretically sealed, but placed ia jars al
covered with paper dipped in the white of eg
just a. we keep jeilies. Made In this way Il
fruit should be cooked until the Juice, Wit
chilled on plate, forms Jelly MANY, hoS
ever, prefer to seal the fruit without so mus
cooking. as 1T is not SO rich, and may be cate
as sauce.
Cherries or Plusns--f Remove fhe stones and stem
Weigh and allow pound Of sugar to every poul
OF fruit. Make a sirup, allowing s. pint of water
every pound 81 sugar; boil up. and clarity
skinsnning, Elen add The fruit. ScaId FIVE or q
minutes. and seal in glass jars. 0ne-la1 L
amount Of sugar makes the
Peaches nl4d Pears.-Pare the fruit and preeer
carefully in halves. Add the fruit slowly TO {
slsfp Soald i.fteen or twenty minutes, and ski
GOOD way but sosv = 10 steam the fruit, Ia
place ~ your cans. and peur over the sirup.