Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1886-09-10
THE HOUSEHOLD.
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II is a generous year for pears Bartlotts,
the Vicar and st. Michaels vieing in laden
trees that begin to bend under their burden.
Not one pear too many will there be in all
New England or California for the uses our
transatlantic neighbOrs teach us.
The Swiss know how TO make the most Of
pears for much Of tho honey which forms a
part Of every bill Of fare in the mountains is
the juice Of pears, ground as apples for cider
and boiled TO the complete tinge aud oonsis-
tence OF the product Of the waxen combs.
Not one traveller In 500 notices the difference,
and yet II has a zsst less oloying than the real
honey, and is much to be preferred for six
months breakfasts.
This pear-syrup is 30 rich il would crystal.
ize IL gyeerine we're not added to keep II
fluid. Color, odor, taste mingle to delight
the senses, az they do In food which Heaven
most wills that men should eat with gratitude
and pleasure. This deleotable syrup might
find use for all the pears Ia the fruit belt from
the Atlantic to Vancouver, and l hope that
pear. honey will at once become a staple to
take the place Of maple syrup from Ssptem-
Der till March.
The pure pear juice, from crushing or bak.
ing and straining, is the only ingredient, boil
ed rapidly at first, till the water is largely
driven OF, and skillfully finished in broad,
elled blue without aud white within by late
process, not like the china lining of heavy
preserving kettles, is sacred to pears and just
the right thing for them But remember, in
default of anything else, shallow stone
butter jar or baking.dish will prove a. good
as the best ware for preserving, though moi
80 capaoious az could be wished.
Canned pears are a perverson-insipid
wasting all the aroma Of the fruit. Better
stew them in their own syrup and dry or
plates, the German way. dried pear of thi
kind Is better than any canned in the common
way. To can them nicely, blanch some early
pears, hardly ripe in boiling water two min
utes, cool, drain and peel them, putting int
| jars then Gil up the jars with thick syrup
Of pear.juice boiled down, or pear Juice anC
sugar boiled seal, and boil them in water Il
minutes
You may fancy pears preserved in jelly, tn
| French way. Use large, scarcely ripe pears
with firm flesh; quarter and pare them; blancl
| In boiling water ten minutes. Have syruI
OF sugar moistened with pear juice instead o
the half-pint Of water commonly used, boil
ing thick. Drain the pears and put then
| into basin-a cake.b bowl il best-and pou
the boiling syrup over them; cover tight, an,
let them stand four days. Drain the pear
again, add some sugar to the syrup to thicktI
| IL, Doll AID pour II once more over the fruit
and steep four days. The last time, the syI
up is boiled thick, the pears put into straight
sided jars or pots, and the syrup poured in /
fill up. After cooling "a hours, cover with
waIed cloth tied on firmly. The syrup shoul
jelly round the fruit.
Duchess pears are quartered, pared an
thrown into water with a little lemon. Juice
which keeps them white boil gently in
preserving.pan, covered with pear juice, th
juice of q lemon and one-quarter of poun
of sugar added 10 each quart Of syrup an
fruit. When half done, let them cool in th
pan then put into cans filling only twt
thirds with fruit and the rest with syruI
Seal the cans and boil for ten minutes
drive out all the air. Tighten the caps an
set away. These will be canned pears sue
as the fine foreign grocers import, to the d,
spair of ordinary housekeepers. - Youth
Companion.