The Lebanon express. (Lebanon, Linn County, Or.) 1887-1898, 1890-10-10
1Onmpn's laDprIp.



eltron, watermelon rind and eucumbers.
The syrup should be rich and sufficiently
cooked to keep without being hermeti-
cally scaled. smooth-skInned fruit
should be we'll priczed before the cook
Ing.
splced Peaches Seven pounds Of
peaches; four pounds Of sugar; one pint
of vinegar; one-half ounce Of ginger
root; two teaspoonfuls Of allspiee. Pare
the peaches. but do not remove the
stones. Put the vinegar and sugar on
10 boil Mix the spices and divide them
into four parts. Put each II 10 small
sauars Of rauzlln. tie tightly, and then
throw them into the sugar and
vinegar. When this mixture Is hot add
the peaches; bring all to boiling point.
take from the FIRE. and turn carefully
into a stone jar. Stand In a cool place
over night. Next day drain all the /
liquor from the peaches into a porcelain /
lined kettle. stand it over a moderate 1
Are. and, when boiling hot. pour 1t back |
into the jar over the peaches. Next day |
drain and heat again as before, and do
this for nine successive days; the last
time boil the liquor down until there Is
Just enough TO cover the fruit. Add the
fruit to Il, bring the whole 10 a boil.
and put In jars or tumblers for keeping
The following fruits may be picked or
spieed In the same manner: Apples.
cantalopes. cherries. pears, plums,
qulnees. watermelon rind.
Sour Pickles-For these. use none
but the best cider vinegar. Do not boil
II, as in this way 1t Is weakened: bring
II only to scaldIng point before pouring
IL over the pickles. tiny piece Of alum
scalded with eucumbers or gherkin pick
les makes them crisp. Always prepare
pickles in porcelaln-llned or granite ket-
ties: use wooden spoons. never metal.
Spice carefully so that one flavor VIII
not predominate, but all viii combine to
make pleasant whole. Cucumbers and
other pickles are often SO strongly fla
vored with onion, spices. etc. that the
original flavor Is entirely lost. Pickles
should be kept In dark. dry place In
tone or glass jars. Nasturtiums or a
small piece of horseradish thrown In
each Jar prevents the vinegar from
moulding. AS pickles Of all kinds are
. lndigestIble. eat sparlngly and masticate
thoroughly.
Picked Beans-StrIng quarter Of n
, peck of tender green beans. throw them
. into kettle of boiling water. add tea
spoonful of salt and boil twenty-five
minutes. When done. drain through q
coIander, let stand until cold; thtn put
' into glass or stone jars, sprinkle lightly
J with cayenne. add tablespoonful ei
: whole mustard. a tablespoonful oil
q chopped horseradish and cover the
whole with some good, strong. cider vim
: egar.
Chow Chow-One-half pound of Eng
+ lIsh mustard; one-half ounce OF tumeric
9 two tablespoon uls OF mustard seed; on'
II quart OF string beans. one quart of but
o ton onions; one-half gallon of vinegar
e one cup OF sugar; one gill OF salad oil
lt one head OF caulifower: one quart o
l. tiny cucumber Boil the caulifioweI
beans and onions separately until tender
Cover the cucumbers with strong sal
water and soak twenty-four hours. The
- mix together. Put the vinegar in a pol
= ceIain-lined kettle. Mix the mustard an
,r tumeric together and moisten them wit
. a little cold vinegar; then stir them int
!. the hot vinegar and stir continuousl
~ until Il begins to thicken; then add th
= sugar. mustard seed and oil. stir agail
- and pour this, while hot. over the veg
~ tables. Put away In glass or stone jar
N Caulihower may be picked in precisel
m the same manner.
,a Picked Cabbage-Chop sufficient cal
l,s bage TO make one gallon; add to it tv
- good-sized onions. chopped fine and tv
of red and two green peppers cut I'M
ar small strips. Put layer OF this in Il
az bottom OF stone jar, sprinkle with
II, Tablespoonful of salt, then add anoth
ca LAYER of cabbage and another spoonful
no salt. and so on until all the cabbage
~. used Cover and stand away over n'gf
IL Next day take 1t out and press tho
n. ounhIy in a colander. Put layer
the cabbage in the bottom OF the j.
al sprfnkle over few mustard seeds al
~ one or two whole cloves, then anoth
"a LAYER OF cabbage and mustard seed. a
!. 80 on until all the cabbage is in.
-. not pack tightly. Cover with good cid
nj vinegar; wait until the vinegar soaks
80 the bottom of the jar. cover again, a
~ so continue until the cabbage is th'
, ouRhly moistened with vinegar. and
-, is ready for use. Red cabbage may
Iso picked In the same way, leaving c
the peppers.
ids Small Cucumber Pickles - Wash a
its wine 100 small cucumbers and place th'
DIR. In Jars. Cover them with boiling bri
lue strong enough to bear an egg; let tn
63 stand twenty-four hours. Then Il
cal. them out, wipe, place in clean jars. a
zeal cover with hot vinegar, spiced with
Ids. onion, twelve whole cloves one ounce
w mustard seed and three blades of ma
They will be ready for use in two wee
Lemon Pickles-Choose small fruit W
/, a thick rind. Rub the rind well wit
Tor. piece of flannel; then slit them dc
ros- the quarters, but not quite through
or pulp, fill these slits with salt and p1
roia en, them together. Stand the lemons
led right in an earthen dish for four da
rm- by this time they will be partly cove
with brine. Drain. Add to this bI
tne sufficient cider vinegar to cover the i
reg req. ons, one Jamaica pepper and one ou
1ws. of green ginger root cut into 81
! be pieces; bring to boiling point. skim.
,,gd ligdd then stand aside to cool. When c
! or pour it over the lemon and put ava.
larry glass iars.-Mrs. s. T. Rorer in It
ap- Talk.
mp The ladies of Fowler. CAL, have for
the an improvement club and elected
rage honorary members who agree to
The $50 year each, besides the regular
l-59 and dues. They have secured bloc
cow 0round that will be planted in trees
the fiowers. and they prOuose to ere,
to bnildinp for a library and lecture-r
fed and Ia have a course OF lectures
cost coming winter
Nothing is sweeter to a mother th
chiId's expression of affection, and
itive little encouragement the most shy
| ,.otirfpor will mako its