Arizona republican., 1900-09-08

Put in the cellar and let Fermentation take it's course. When it is over. bot tie It is fit for use in three months, but is better when older.
 
 Another inexpensive but compara- lively little used fruit in this country is the barberry. Indeed. many people who see them in the market fail to rec ognize this valuable berry. which is one of the few fruits included in the regu- lar phamacopoeia of the United States. In Europe, particularly In the British Isles. it is much used for d grateful acid drink in feVers as well as other diseases that call for an astringent. English hOusekeepers prepare the bar berries for this medicinal drink by cooking quart of the fruit with cup of sugar and pint of water straining and bottling. In Scotland. and also in New England, barberrjes are usually canned with pears. the acid of the berry making up for the insipidity of the ordinary pear.
 
 A delicious jelly held in high repute by all families of English descent is mace of barberres and apples. Pick over the barberries and wash them, and allow to every four quarts of the berries dozen sour apples sliced and three pints of water. Cook slowly in a porcelain lined kettle until berries and apples are soft. then pour into a jelly bag and allow the juice to drip over night. Do not squeeze it, as the jelly will he cloudy. In the morning measure the juice and allow to each pint of juice a generous pound of sugar. Boil the clear juice twenty minutes, add the sugar which should have been heated in the oven. and boil until it jellies. testing often by pouring a few drops in a cold saucer. Sometimes it will take a half hour before it is cooked enough to set" Pour into hot glasses and cover with paraffin and paper.
 
 A New England housekeeper noted for her "barberry cordial" prepares It in this way. The fruit is boiled with a little water until thoroughly tender and juicy, and is then pressed through a jelly strainer. To each pint of juica she allows a cupful of sugar. just brings it tn a good boil and then cans it like unfermented grape juice. Two or three tablespoonful of this juice added to a glass of cold water makes a refreshing drink.
 With peaches now in perfection, it beh1CVes the hOusekeeper who wishes to see that every one has something nice to eat" to put up a certain quan- tity of this delicious fruit for winter use. No fruit keeps better or lends itself so admirably to an endless va riety of pies. buildings. compotes. snort cakes or iced desserts as the peach.
 Having taken advantage of a glut m the market. when prices frequently drop in twain, buy as many baskets of large perfect fruit as you think you can use. Opinions differ as to the relative merits of Morris Whites" and "Craw- fords, but any ripe juicy fruit will an swer-if only "freestone"
 Lay aside the largest, best fruit for putting up whole or halved. Less per- feet ones will Go for canning for pies. buildings or creams. Defective peache can have the had portions cut away and the rest used for jam or jelly. Do not throw away the good skins. but lay them in separate vessel apart from the decayed portions. When you have all the peelings and pits together. put them in large preserving kettle, near ly cover with water and let them cook slowly on the back of the range until perfectly mushy. Strain and measure. allowing to each pint of juice q pound of sugar. Boil the juice the usual twenty minutes. a6d the heated sugar, and boil until quite stiff. Put up in jelly glasses. and label peach butter" and you will have good conserve at only the cost of the sugar
 
 In canning peaches pare and cut in halves or leave whole as you prefer Drop at once into cold water that they may not disco!or. Allow che cupful of sugar to one pint of water Boil and sKlm. Put in as many peaches as will just cover the bottom of the preserving Kettle without -crowding and let them boil up once. Take out carefully and pack in heated jars. Fill up with the boiling syrup, running the handle of silver spoon down the inside of the jar to let any air bubbles escape. Fill to the brim. so that the scalding syrup runs over, then seal quickly.
 
 To preserve peaches. plunge into boil ing water to make the skins come off easily. as you would tomatoes. Then throw into cold water. Make a rich syrup, allowing three-qUarters of a pound of sugar and one cupful of water to q pound of fruit. When the syrup boils, skim, put in the peaches a few at time. and cook until straw will pierce them. which will take about ten minutes. Cook several of the pits in with the fruit to add to the flavor. Fill the jars to the top with fruit. pour on boiling syrup until it overflows and screw the top very tight.
 
 For branded peaches make a syrup using four pounds of sugar to quart of water. Boil and skim. add four pounds of peeled peaches and cook un- til tender. but not until they break. Take out the fruit with a skinner. placing it on batter. Boil the syrup until it thickens and add a pint of brandy just as you take it from the fire. Put the D=acbFS in place iarC fill