The Portland daily press., 1891-09-21
THE ho M G.
PICKLES nr ALI. snnns

Tomato CdtSuD.-Skin one half-bushel n
nice ripe tomatoes; heat and press through
| serve until you have rich thick pulp. Boil
In porcelain or agate kettle; all catsup
should be boiled In such utensils. Add q
THIS pulp one quart of vinegar (pure cider)
one box OF mustard, one teaspoonful of salt
one ounce OF celeryseed; two ounces of Gin
namon (pulverizsd) two ounces of black pen
per (pulverizedl; one ounce of cayenn,
| pepper; cloves, one.ounce one coffee-cupfu
OF sugar. Boil until quite ropy; bottle ant
seal.
Cold Tomato Cdtsup.-One peck OF yer,
ripe tomatoes; skin and press through .
| coarse sieve. Add one quart of vinegar. ons
tablespoonful of salt, one tablespoonful o1
celery-seed, one-half box of mustard. one
tablespoonful Of cayenne pepper, one table
spoonful OF white pepper, one tablespoonful
Oh grated race-ginger, one ounce of cloves
ana TWO ounces OF cinnamon. Put in large
mouthed bottle; it needs no boiling, and i
| excellent.
c-cho,u.-Take two heads of cabbage,
two heads Of caulifower. one quart of dwarf
onions, two quarts of small tomatoes, one
dozen cucumbers and six rootes of celery
cut into small pieces and boil each kind OF
| vegetable separately until tender, then strain
and take two gallons of vinegar, quarter of a
pound OF mustard, quarter of a pound of
mustard seed, one pot of French mustard
one ounce of cloves and two ounces of
turmeric; put the vinegar and spices into a
pan and let them come TO the boil, then mix
the vegetables and pour the liquor over.
Ptckted Iomdto.-One peck Of green to-
matoes, dozen onions sliced thin, two cup
fuls of SALT a small Quarter of pound) box
OF mustard, ne-quarter of pound Of
mustard seed, one ounce each of ground
allspice, Glove and pepper. Cut the tomatoes
IN thin slices, sprinkle with salt. and let
them stand two days; then drain them. Mix
the spices. Put layers of tomato, onion and
spice in the kettle and cover with vinegar.
Cook slowly until the tomato looks clear, or
about half an hour.
t,, Sweet "a Piek!es.-Use any kind of fruit
1t is not too ripe. Peaches, plums and
cherries make the best sweet pickles. Green
grapes MAKE a very pretty pickle, especially
II picked on the punches, and water melon
rind Is also available IS sweet pickle. Peel
| treestone peaches and cut them in halves
select small clingstones and leave them
| whole: Cherries, plums and grapes should
be pricked with large needle to prevent
| them from bursting when scalded. For the
| pickle: To seven pounds of fruit allow three
ounce each of whole mace, cinnamon and
cloves. with allspice and ginger If desired.
Heat the fruit with the spiced vinegar and
sugar slowly TO boiling, and then boil steadi-
y. but not hard, for ten, minutes. Put the
fruit into glass jars and screw the covers
tight If the pickle show signs of ferment-
ing at any time pour the vinegar off and heat
It to boil, then pour back on the fruit,
Wren cooked In this way cherries and plums
are apt to burst, even though the greatest
have them whole, heat the vinegar, etc. to
boiling and pour while hot over the fruit,
which should be first put into the Jars,
Leave for day or two, then drain off the
vinegar, which heat and scald the fruit
again. Repeat the same process twice more
at intervals OF three days first and then a
week. Green grapes should always be
picked In this manner. Sweet pickle made
after this receipt is fit for use In few days
after being made.-N. E. Farmer.
BOTANY.
While pupils are studying the common
plants 1t would be well to teach them their
medical values. Teachers may not have
time for special studies In this line of work,
but children should at least be taught the
character of the medicinal property possessed
by the plant and sufficiently interested In
es to lead them to further study
and research. A little knowledge Of medi-
cine will often save illness and the employ
ment of a physician.
The plants should be classified according
to their respective curative properties.
l.. NEUTRALITY-SUSPICIOUS., poke, yellow
dock, burdock. tag alder, black cohosh. blood
root, blue flag, sweet elder.
2. Anodynes.-POison hemlock, hops, bel
ladonna, camphor, opium.
3. Anthelmintics.-Sa pink root, male
fern, white poplar.
4. Antlperiodics. .-Boneset, quinine.
8. asmodics.-Valerian, yellow jes-
samine, yellow lady's slipper, wild yam,
high cranberry.
6. Astringents. = Logwood, blackberry
root, catechu, witch hazel, cranesbill, hard
hack, bugle weed, Canada fleabane.
Z. Carminatives.-- Wintergreen, pepper
mint, spearment.
s Cathartics.-Jalap, culver's root, rhu-
barb butternut, al0es, castor oil.
9. Stimulants-Pricky ash. black pepper,
cayenne pepper.
10. Tonics-American colombo, gold thread
wafer ash. white poplar. chamomile, dog
vomica.
IL. Counterirritants.- horserad-
ish.
Il. Diaphoretics. .-Catnip, pleurisy root,
saffron, sage. Virginia snake root, ginger,
May weed.
13. Diuretics.- of the meadow. bu-
chu.
H. Nervines.-Hops, lady's slipper, scull-
cap, pulsatilla, princes pine, marsh mellow,
gravel plant, stone root, watermelon seeds,
pumkin seeds.
10. Narcotics. .-Henbane, Indian hemp,
stramOnium.
16. Emetics.-Boneset, lObelia.
II. Emmenagogues.- s.-Motherwort life root,
pennyroyal, black cohosh, tansy.
IL. tives.-Aconite. American helle-
bore, yellow iessamine (root, peach tree
Qeaves and bark MARY +. Moore, In Jour-
nal OF Education.
MENDING TINwARE.
Tinware will never wear out, and 1t is very
convenient to be enough of a tinker to stop a
leak in an emergency. The ability to do or
dinary soldering is easily acquired by a little
| practice. The only materials REQUIRED arc
| a soldering iron, solder and rOsin. 1t is also
| we'll to have on hand some zine solution.
| which, when applied, makes the soldering
stick better If the coating is off the tin. 1t is
| made by putting some muriatic acid In a
| wide-m0uthed bottle with twice as much
| water, and adding to this some strips of sheet
zinc. When the acid has dissolved all the
zinc 1t will 1t Is ready for use This should
be made In the open air, as the gas given of
during the operation smells unpleasant.
Scrape the surface of the portion to be
soldered clean and bright and sprinkle on a
little rosin. When the iron is hot wipe its
point and apply it to the end of bar of
solder; small portion of the solder will be
melted and stick to 1t like drop. Draw the
point OF the iron along the place where the
solder Is needed, recollecting that the metal
| to be soldered must be heated by the contact
| before the solder will unite with it and flow.
IL any Of the iron surface of the tinware is
| exposed drop of zinc solution must be ap-
piled. You can stop small leaks by placing
a bit OF solder on them and then melting this
| py means of the iron, so that 1t forms an ad.