The midland journal. (Rising Sun, Md.) 1885-1947, 1888-06-29

Do something with it. IF of the prop
er kind it may be fed to stock. But it
can be dried if nothing else is done
with it.
A lady correspondent Of one of our
fruit publications, in writing upon this
subject, says: when cherries are sell.
| ing at only three cents a pound a shrewd
fruit grower should attempt next sea-
son to dry part of his crop. Dried with
or without stoning, cherries are scarce
at eighteen to thirty cents pound, and
choice pitted cherries have been sold at
even higher price. Hardly any fruit
is easier to prepare, as cherries want
no pairing, and no dried fruit keeps
with so much richness. Picked cher.
lies are cheap and excellent relish.
and would sell at good prices if proper
to placed on the market. Dried fruit
is easily handled, and lis coming back
into favor with knowing housekeepers.
1t is not necessary to have an evapora-
tor, as sun.dried fruit is superior in
flavor. The sun ripens and develops
sugar and flavor in out fruit dried in its
rays. To have nice quality Of dried
fruit, select firm, ripe specimens, wipe
clean, pare and cut with silver knives,
as steel turns them black on the edges,
and hurry them into the sun as fast
as they can be prepared. The cheap
est and best way Of drying fruit is to
lay on lengths of cheesecloth suspended
in frame out of doors in full sun,
with mosquito netting over it to keep
off shreds and insects. This allows the
air to reach both sides of the fruit at
once, and when you want to turn it, the
whole can be swung over on another
cloth, leaving the first ready for new
batch.
Apples should be pared, cored, and
cut in eight pieces. Peaches should
not be pared, for the richest favor is
lost with the skin. They should have
the fur removed by dippiny baskets
of them a moment into weak, boil.
ing lye of wood ashes or common pot.
ash, and wiping with coarse towels.
Common peaches only need to be cut
in halves to dry.
Picked peaches might be as staple
as cucumber pickles and sold by the
6rkin instead Of the quart. Apple and
peach butter ought to be in every
grocery as plenty as raspberry jam.
Inferior fruit should be put to good
use in this way, only no fruit should
be cooked in metal kettles, brass,
copper or tin. Brass kettles spoiled
the sale Of old-fashioned apple butter.
With all the tons Of grapes raised,
how is it there is not gallon of grape
syrup to be had in the market? Grape
juice boiled down to clear syrup is
the most relishing thing in sickness
or health, for consumptives or those
inclined to that disease, to be eaten for
food or diluted as drink. This would
Danish wine sooner than the temper
ance societies. 1t is an article which
once known, would prevent all danger
of an over-crop Of grapes, for it would
be kept by the barrel and exported for
use in all climates.
The new production of cider jelly,
which is merely cider boiled down
without any addition till it is solid
dark jelly, is gift to the housekeeper,
and will be the salvation of the apple
orchards. What if apples are fifty
cents a barrel in October! Set the
cider mills going, and the huge, enam-
eled evaporating pans. Cider jelly at
twelve cent pound will pay you, as
there is no sugar to be used.
The Imported Currant Worm.