Year: 1877

ABOUT PRESERVES.


l. Let everything used for the purpose be


delicately clean and dry bottles especially


so


=. Never place a preserving pan flat upon


the fire as this will render the preserves
liable to burn to, as il is called that is to
say, to adhere closely to the metal, and then
to burn.


). After the sugar Is added to them STIR
: the preserves gently at first and more quick
ly toward the end, without quitting them un-
I'll they are done this precaution will al
WAYS prevent the chance OF their being
spoiled.


4. Ali preserves should be perfectly clear
ed from the scum as it rises.


.. Fruit which is to be preserved in
syrup must first he baked or boiled gently,
until it is sufficiently sottened to absorb the
sugar and a syrup must be poured on it at
first, or it will shrivel instead of remain
ing plump, and becoming clear Thus, if its
weight of sugar Is to be allowed, and boiled
to a syrup with pint of water to the pound,
only half the weight of sugar must be taken
at first and this must be boiled with the
water more than fifteen or twenty minutes at
the commencement of ihe process par of
the remaining sugar must be added every
lime the syrup is reboiled, unless II should
be otherwise directed IN the receipt.


G. To preserve both the true flavor and
the color OF iriut in jams and jellies. boil
them rapidly until they are well reduced, be-
fore the sugar is added, and quickly after
wards, but do not allow them TO become so
much thckened that the sugar will not dis
solved in them easily and throw up its scum.
In some seasons the juice is so much richer
| than others that this effect takes place almost
| before one is aware of it but the drop
| which adheres to the skinner, when 1t Is
held up, will show the state it has reached.


Z. Never use tin, iron or pewter spoons or
skinner for preserves, rs they will convert
the color Of red fruit into dingy purple
| and impart, besides, very unpleasant flavor.


s. When cheap jams or jellies are requir-
ed make them at once with loaf sugar, but use
that which is well refined always for preserves
| in general it is n false economy to purchase
an inferior kind, as there is great waste
! from it in the quantity Of scum which 1t
| throws up.


2. Enameled pans are the proper utensils
for preserving fruit.


10. After the fruit is placed IN the jars,
cover II with tissue paper, wet with brandy,
and seal tightly with the cork, so ms to ex-
cludes the an.


FORCING HENS TO LAY.
To have plentiful laying in winter is princi-
pally desirable on account of the greater price
obtainable for the eggs in the market. With
an equal price the year round it would not be
worth while to take special means for produc-
ing eggs in winter. If anatomical observa-
tion be made, We find n cluster OF germs, or
embryo eggs, in nice graduation. 1t only
needs certain conditions to develop these
germs OF partly formed eggs. These little
yoiks may put on their whites and also their |
protecting shell, in cold weather ;only fore
ing or stimulating process can compel this. |
1t comports well with that saying which we
hear in every school-yard and in every street, |
from the mouth of every Yankee urchin, |
Hurry up hurry up" Ii We hurry up a |
horse i'll the beginning OF the journey, he will |
flag at the latter part. He has Just about so
much go in him, and if we get large |
share at the beginning there will be less at
the end. The case is somewhat similar with
the fowls. The forcing process III winter
necessitates rest in spring or summer.


In regard to the fowls that are to be used
as breeders, it may be bad policy. TO coax
them, by producing food, to lay in winter.
The system should be in full vitality and
healthfulness when the breeding hen com
mences business.


But the price of fresh eggs in winter is
very strong inducement to use all means pos



They may recuperate when warm weather
comes and eggs are low. Only a limited
number of eggs may be obtained from each
hen in year. Not half the days IN the year
generally not over one-third-are laying
days. The boy who was sent to gather eggs
found only few, but reported on his return
that "a lot of the hens were standing around
doing nothing" Sometimes the poultry
keeper is impatient at seeing his fowls per-
sis.ently refuse to lay for weeks, and months
even, under the best of care and feeding,
when, after all, they are only gathering IA
fund of reserved force, for grand burst of
prolifcness by and by. Then the whole flock
take up the habit of laying, and there is
cackling all times in the day, the cocks max
ing themselves hoarse with the answering re-
frain. Those farmers who keep tree full of
fowls will not sell an egg in all the cold win
ter. But when the voice of the turtle is
heard in our land, the tree full of fowls will go
about, eggs will be plenty in market and
low in price.-Pouhry World.