Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1883-06-29
FARM AND FIREsIDE.
Canning Fruit,

JuSC aG Manu-, we Will give IOf Inc DSHeuG
of those not familiar with the process, the
practice adopted by US. Success in this
department of the culinary art depends
upon careful attention to all the details.
The fruit must be good and sound, the
cans must be of the right sort, airtighs
and thoroughly clean, and time must be
taken to have everything just as it should
be. Prepare glass or stone jars 1--WE prefer
glass; holding from half a gallon to a gal
Ion, and they must be such as will close
up so as to exclude the air. A few quart
jars may be included, for such things can
not be had in large quantity. BY no means
use tin or metal jars. if the other can be
had, as the acid of the fruit corrodes the
metal, producing chemical results that in
jure the flavor of the fruit, and sometimes
poison the stomach of those who partake
of 1t.
Select the fruit with great care, for upon
the character of the fruit depends the
quality of the preserve. The fruit of what
ever kind should be nearly but not quite
ripe, and must be used when fresh. It is
almost impossible to succeed with straw
berries and some other fruits, unless they
are taken fresh. There should be no signs
of decay about any of the fruit, and small
fruits must be picked over by hand and
washed gently in cold water before cook
ing. Large fruits must be nicely pared
and trimmed. Stone fruits, as plums,
damsons and cherries, are best if seeded,
hut this ia NOT essential
No sugar is required in canning fruit,
though little may be used with very acid
kinds. Put the prepared fruit in an earthen
pan or dish, with just water enough to
produce strong steam, and heat until
the fruit is thoroughly sealded, but not
is scalding. place your cans in a
pan of cold water and place it on the
stove to heat. This is done to prevent
the cans from cracking by sudden ex-
pansion, when putting in the hot fruit.
AS soon as done, and with the, jars still
standing in hot water, pour in the fruit,
filing the cans to within an inch of the
top. Bring the water in the vessel around
the cans to boil in order to thoroughly
exclude the air from the jars. In little
while screw down the tops, and set the
jars aside to cool. When cool set away
for few days in cool, dark room, and
watch for any signs Of fermentation. If
such appears, take the fruit out and re-
seald.
All the work must be done expeditions
ly but at the same time with great care.
The favor of the fruit is better preserved
by steaming than by boiling. Some sorts
of fruit will require twice as long to cook
given as to time. The exercise of good
Judgment is necessary in determining the
proper amount of cooking. With care in
selecting good fruit and excluding the air
from the jars, almost any one can succeed
in preserving the common fruits for use
in winter; and it is a great help to the
housewife to be able to set before her
guests fine array of nice fruits.-IndeG
Appeal.
CLEANING THE TEErH.-A good way
to clean teeth is to dip the brush in water,
rub it over genuine white CASTLE soap,
then dip it in prepared chalk. have been
complimented upon the whiIeness of my
teeth, which we're originally anything but
white. I have used the soap constantly for
two or three years, and the chalk for the
last year. There is no danger of scratch
ing the teeth, as the chalk is erepared, but
with good stiff brush and the soap it is
as effectual as soap and sand on floor.
CURE FOR CORNs.-A. c., who has tried
it, is authority for the following Take
one-fourth cup of strong vinegar, crumb
finely into it some bread. Let stand half
an hour, or until it softens into good
poultice. Then apply, on retiring at night.
In the morning the soreness will be gone,
and the corn can be picked out. If the
corn is very obstinate one, it may re-
quire two or more applications to effect
cure.
REEEDY FOR CATARRH.-Take half
teacupful of blood-warm water, and dis
solve sufficient salt in it so that it can be
plainly tasted. Then pour in the palm of
the hand and snuff into the nostrils. Two
applications day will sooh produce good
results.
CABBAGE.-If cabbages do not head
properly, a pinch of salt TO each head will
beneficial; or better, give them slight
watering at night with weak-brine. This
may be again repeated later in the season.
A single watering with quite weak brine
is also excellent for watermelons about the
time the fruit is setting.
To WASH CALICo.-To prevent calico
from fading while washing, infuse three
gills of salt in four quarts of water; put
the calico in while hot, and leave it till
cold. In this way the colors are rendered
permanent, and will not fade by subse-
quent washing.
SKIM MILK and water, with a little bit
of glue in it, made scalding hot, will re-
store old, rusty black rape. IT clapped
and pressed dry, like fine muslin, it will
look as good as new.
IT Is said that six bushels of peas are
equal to ten bushels o. corn, for fatsening
hogs.