The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1888-10-05

good to put 10 large pots to assist the drainage.
Charcoal placed around the roots and stirred In
the soil, after the plants are well grown, makes
the foliage . rich green. and Is particularly good
Tor towering Reraniums.
This pudding is simple and delicate: Set one
quart OF milk on the stove, and when IL 10 very
hot add three tablespoonfuls or corn-starcn,
mixed smooth with Q little milk and the yelks OF
four eggs. adding . little sugar; stir until thick:
and then pour it into q baking-dish; when colo
four eggs, allowing q tablespoonful OF sugar TO
each egg. Flavor with lemon juice, and set IL IN
the oven until il is a delicate brown.
Channels skin may be clesnsed by ruooine
into il plenty Of soft soap. and then laying IL Tor
two hours in q weak solution OF soda and warm
water. At the end Of this time rub 1t until IL 10
quite clean, rinsine IL in clean, warm water, In
which soda AID yellow SOAP have been dissolved.
Ii should then be wrung dry in q rough tower,
pulled and brushed. This process makes the
the leather soft and pliab.e. 1t should never be
rinsed In clear water. The soapy water causes
It to become soft.
The ivy is best left out doors until frost comes.
1t should then be taken up and il cuttings are
made they should be placed In rich, sandy soil In
very small pots until well rooted. The German
ivy 10 the best for indoor growth, as 1t propa-
gates more rapidly than the English and is more
rapidly trained over trellises or In windows.
Ivy should be given an abundance OF water
while growing and the leaves should DO wiped
of with a soft damp cloth frequently to prevent
dust and scale lice. When the latter appear, re-
move them with apenknife; powders are inef-
~fectual.
Unlike almost every other fruit, the ounce 10
not 1t to preserve when first gathered, but
should bs laid away in . cool place to mellow
and become fragrant. Wipe them OF when
ready to preserve and put them whole into q
large kettle, where they must be parboiled in
plenty of water and kept covered. Wheo sufh-
ciently sofrened take out and set where they
will cool az fast as possible. When cold pare
and core them. Have o whole and some in
halves. Put them back in . portion OF the
water in which they were parboiled, and cook
them until q broom straw can be easily passed
through them. Then put them on dishes
to cool ana acquire frmnesa Take
as much Of the water In which
they were boiled ~ will be sufficient 90 cover
them when the sugar 10 added and make . syrup
OF one pound of sugar to one pound Of fruit
Boil it, and when clarified put in a. many OF the
ounces as can cook without being rowded.
Cook for . while with o large plate to make
them light colored and boil them slowly until
they are clear. Take them out occasionally
while cooking and lay them on dishes to CO o
and put in the rest To cook; keep exchanging Tn
til all are done. This cooks the fruit evenly
and makes them . beautiful red color. Let the
syrup cook awhile after the ounces have been
removed il you have moro than 10 required to
I'LL the jars. add sweet apples peeled and
cored. Boil until soft and you will have . de-
icious preserve almost as nice as the quincea