Custer chronicle. [volume] (Custer City, Black Hills, D.T. [S.D.]) 1880-1890, 1886-07-31

or it is more difficult t o weave. Fin
ally press the pair of threads together.
Fruits, which arc so h%ealthful and
en- and clothing, Such stains can be
removed from white goods by pouring
boiling water through them, provided
that the spots have not been first wet
in cold water. If they have, or are of
long standing and refuse to disappear
before this simple treatment, dip them
in water to which has been added
chloride of lime in the proportion of
II tablespoonful OF the chloride to
each quart of water. If the stains are
very deep LET the article remain in the
water fifteen or twenty minutes, then
lang in the sun without wringing.
Fruit stains on colored goods are more
serious matter. Boiling water is the
best thing TO use, for it will not injure
the most delicate color or fabric.
Other remedies take out the color, SO
it Is well to attend to all such stains
while they are fresh.
Canning fruit is such a simple pro-
cess that it seems strange that it
should ever prove SO troublesome and
risky. Failures are generally due to
defective jars or rubbcrs. These lat
ter, after a season or two. lose their
elasticity and become SO loose as to be
of no avail in excluding the air. The
first step in canning should be to see
that the jars are sweet and clean, the
rubbers whole and close fitting, and
the top in good working order. Place
two jars in a dish with a folded towel
saturated with cold water under them.
Put "A silver spoon in each jar. Use a
can-tillcr (Which is a tin with sloping
sides aud no bottom. fitting into the top
of the iar) and a ladlc, or u small
pitcher. if YOU have no can-fller. 4
When the fruit is ready ill the jar full,
move the spoon around TO let ont the
air, and remove it, then fill the jar to
! overlooking with juice, and screw OF
the top as speedily ~ possible.
When all are full wash the jars and
wipe them dry, give the tops an adj
ditional turn as the glass coOls and
contracts and loosens them, then turn
them upside down to stand over night.
Label the jars, put them in acool. dark
closet, and if the work IL properly done
YOU viii never hear n single lZzlc.
After the fruit is used the rubber will
be kept in better condition if il is put
clean and dry; inside tho jar should
also be cleansed and put away with
the top screwed on.
a @ocd rcio for canning most fruits
is a pound of sugar and a cup Of water
for every three pounds of fruit. Make
the syrup and cook the fruit in it until
tender and well heated through. Use
Il porcclaia or granite kettle and - sill
yer or wooden spoon.
An experienced h%orticulturist says
that to succeed well with currant and
gooseberry cuttings they must be taken
and set in August or early in Septem-
Der. so that the natural warmth of the
soil before it is chilled by the cooler
weather Of autumn, may operate as
bottom heat. This he says, is the real
secret of success. The shoots Of the
present years growth are to be cut six
or eight inches long. placed vertically
in compact soil, with an inch at the
top exposed. The objection to spring
planting is the GOODNESS of the earth.
The soil cannot be made too rich. He
recommends sevcnty-tiye tons of we'll
rotted manure to the acre. or at that
rate for smaller grounds.
He has set ont several thousand
bushes lately. in rows seven feet apart
and four feet in the rows, so as to al
low cultivation both ways, lessen the
labor. keep the ground clean, and OBJ
tain larger and better fruits.