Staunton spectator. [volume] (Staunton, Va.) 1849-1896, 1886-06-09
Some Good Fruit Preserves.
STRAWBERRY JAM.


To one quart of ripe strawberries, take
one pound of best white sugar; place the
strawberries in q china bowl, cover with the
sugar, and let them stand for several hours,
that the juice may draw. Then put them
on the fire in preserving kettle, and stir
| frequently while they cook, until thick
jelly forms. You will find this excellent
for mixing with creams, for blanc mango,
! ices, puffs, etc., for which purpose it should
be mashed, and strained through fine
sieve. A few drops of poke berry jelly i'm
proves the color, making it resemble that
of fresh strawberries.
TO PRESERVE STRAWBERRIES.
Preserving strawberries should not be de-
| layed too late in the season, as the first
the largest berries before they are too ripe;
use the best sugar only, a pound of sugar
to each pound of fruit. Let the berries and
sugar stand together from evening until
| morning in a cool place. Then slip the
whole gently into kettle over slow fire,
and as soon as the berries are heated
through, lift them off the fire with a per-
| forated ladle and spread them on dishes to
cool. Meanwhile let the syrup boil rapidly.
| In ten minutes return the fruit to it, and let
| them simmer slowly again, until the berries
arc clear, when they will be sufficiently
done. Put strawberries always into small
jars, cover with branded papers, and seal
tightly. Unless the fruit was in ferment-
ed state when gathered, you will not be apt
to have any trouble from its spelling, if put
up as here directed.
TO PRESERVE GoosEBERRIEs.
Select young goosebsrries while they are
still green. Make syrup with one pound
of sugar to each pound of fruit, adding, in
the beginning, half pint of clear spring
water. Stew the berries until they are quite
clear and the syrup becomes thick. Do not
let the gooseberries get mashed, nor have
the pan covered while they are cooking, if
you would preserve their fresh, green color.
Put away in small, self-sealing glass jlrs,
and no fruit will keep better, OF make a
more desirable preserve.-American Agri-
culturist for June.
LIVE STOCK IN JUNE.-On the flush pas,
lures of June the live stock should all be
doing we'll. Work horses need substantial
fare, and the less grass the better. Take
care that the cows or sheep do not break
through into rank clover, for they will eat
enough in an hour sometimes to give them
bloat or hoove, a malady often quickly
fatal. Keep the pigs in the orchard if pos
sible. They grow well on the clover, pick
up the blasted fruit for the grubs it contains
and stir the soil around the trees Ewes
with lambs need regular care, that they
are not too much weakened by the draft
upon them, and it is we'll to increase their
grain as the lambs gain size. Ticks leave
the old sheep for the lambs, so that it is
we'll to dip the latter this month before the
lambs are weaned. Market chickens may
be pushed to advantage by frequent feed.
ing, besides having free run. if possible,
while they are growing and before they are
put up to fatten. After ducks have passed
the delicate stage and have their feathers,
they may be given frequent feeds of food
to give them rapid growth and size. The
earlier they are sold after they become
marketable the greater will be the profit
american Agriculturist for June.
i The leader of the late strike on th'
Third Avenue car line in New York hal
} just been arrested for grand larceny, il
having been discovered that he is the mai
| for whom the police have been looking fo
year, because he pawned three Thousand
dollars worth of furniture that was left il
his charge for three hundred dollars, ant
! then disappeared. And yet it was such ;
man who found no difficulty in inducin!
hundreds of other men to follow him in
} riotous strike. But Jack Cade had q larg
, or following. "There is nothing new I'M
fder the sun. ."-4lsx. }Gazette.