Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1884-06-27

N u M BEh OH
spout, then lightly shake them in front
Of fire, and If old feathers they will
curl up as good as new.
Buttermilk as Il Drink. In warm sum
mer weather many persons feel an irre-
5istible craving for something sour, and
ofted crafty this desire by free indulg-
ence in pickles or vegetables made acid
with vinegar. This demand for acids in
dicates deficiency in the acid secretions
of the stomach, and the demand for an
supply is a natural one, but
vinegar is not the best substitute. Lac
tic acid is one of the chief agents that
give acidity to the gastric juice of the
stomach in health This is the acid of
sour milk, and, therefore, one OF the best
summer diet drinks that we can use Is
buttermilk. 1t satisfies the craving for
acids by giving to the stomach a natural
supply, and at the same time furnishing
in its cheesy matter good supply of
wholesome nutrition. \ man will endure
fatigue in hot weather better on butter
milk than on any diet drink he can USE
OrdHgc county Farmer.
Ornamenting with Real Ferns. Many
useful articles can be ornamented with
real ferns, mosses and flowers. Cut out
in white cardboard set Of toilet maps,
draw a scallop round them, taking half
the circumference Of Il cotton reel as
guide. Cut the scallops out with a sharp
pair of scissors, AM punch a hole in the
centre of each with Il shOemakers punch,
a quarter of an inch across. The ferns,
MOSES, small flowers, etc, must now be
prepared by pressing them with a hot
iron, first covering them with one or two
sheets of plotting paper Now with
small brush cover all the under side of
each leaf or flower with hot gelatiue and
water Chalf an ounce of gelatine to half
pint of water will be about the proper
tom, and lay it on the mat very carefully
in the position you wish it to be, press
ing firmly with a soft cloth on and off for
a few minutes, till it is firmly fixed.
Brush over both sides and the edges with
hot gelatine. 1t is better to give it two
coats before vanishing. These mats will
wash with little soap and water If they
have been thoroughly gelatined and var
nished. The stamped ont designs can
be used in making this kind of mats, in
stead of ferns, etc.
Seasonablc Recipes.
Strawberry Jelly.-In making this iel-
ly. Judgment should be used in the selec-
ton of the berries. They should be
fresh and not sandy or dirty, as they will
be if picked in wet weather. Hull the
fruit and place it in nm enamelled pre-
serving-pan on the side Of a bright tire.
The gentle heat will soon begin to draw
the juice from it, and when this flow free
lv simmer it until the berries begin to
shrink, taking care not to let them re-
main long enough upon the fire for the
Juice to thicken. Have ready dry sieve,
which has been thoroughly cleaned and
scalded, and pour the fruit into this, and
after the JUICE has entirely drained
through, strain it through several thick
nesses of muslin. After weighing 1t, put
tn e juice again in the preservln9-pan and
boil it quickly for twenty minutes, stir
| ing it frequently. Then remove IRON
the fire and put IN the sugar Ccrusheo
white sugar is best for the purpose) al
lowing for each pound of juice fourteen
ounces of sugar, adding the latter gradu-
ally as fast as it is dissolved. Place the
pan again on tbs fire as soon as all OF the
sugar has dissolved, and boil until done
To test whether it has boiled enough
place little upon plate or saucer II i
becomes stiff it is done sufficiently. Iher
remove it from the fire, fill and cover
the Jelly jars, and set away for use IN
dry, cool place. tdtCrcr.
Strawberry Syrup and Strawberry Pre-
serves. One gallon OF capped strawber
ries will weigh six pounds when gathered
fresh and allowed to lie lightly without
being mashed. For this quantity take
one pound of best white sugar, either
granulated or crushed loaf. In a chinf
bowl put layer of strawberries and
layer of sugar alternately, until all the
sugar has been put in. Let them remain
so for three or four hours, to extract al
the Juice. Then with Il skinner dip W
all the berries. and lay them on cclan
der to drain. without mashing them
When all the Juice is drained from them
strain il through coarse linen towel ol
piece of flannel. The measure 1t, an'
70 every pint of juice .Ht one pound o
best white sugar. Pa lie Juice and su
gar into stone jar, the jar INTO al
iron pot of cold water, Set the pot owe
the fire. Let it boil, stirring 1t occasion
ally to dissolve the sugar. Skim thu
froth of. When all the sugar is dissoly
ed and the froth ceases to rise, take 1t of
let it cool, put it into bottles, cork then
tightly, and set them in cool place Ihl
syrup makes delightful tiaVoriug Tor lc'
cream, and with the addition OF n ilttl'
lemon Juice or vinegar and water make
an agreeable summer beverage. Alter al
the iuice has been drained from the straw
berries they will weigh two pounds les
than they did at first. Take then thel
reduced weight In crushed Loaf sugar, ant
put layer of the berries and layer o
sugar. Put them in a stone lnr, set tn
lar in a pot of cold water, set II over
brisk fire and let the fruit boil uhul pei
fectly tender and transparent. STIR gent
ly at first, so as to dissolve the suSa
without breaking the berries. The pre-
serves require more cooking than tn
syrup. Strawberries preserved by thi
method keep much longer than when pre-
pared in the usual way Ii you wish tn
color of strawberries to be kept bright
do not let pewter or tin come near theI
during the process of preserving, fo
either turns the color directly.
> Three Ways of Using Rhubarb. Del
,, cious rhubarb iam-Io SIX pounds
: rhubarb add six pounds of lump suga
,, and six large lemons ; cut the rhubar
; into small pi, 'es about the size OF a wa
nut then the lemons should be slice
and the peel cut very fine. Put the fru
q (taking out the pips from the Lemons
! all into large bowl, cover it with til
. sugar broken small let it stand twent,
> four hours, after which let it boil slowl
. for about three quarters of an hour, tai
, ing care it does not stick to the pan, ais
y not to stir much so as to break the piece
: of rhubarb, as the beauty of it is in b
|, ing whole. Rhubarb mouldfor dessert
y Take one quart of red rhubarb and cut
! in pieces put it in saucepan with
:, lid, and let it boil till quite pulp me
i one-half ounce of gelatine in hot water
y when dissolved put it with one pound
y powdered white sugar to the rhubar