Year: 1879

unbll the WIlUeS set. 1uuS JIeaIeu they are more delicate and much more whole some than fried eggs.

 SODA BEER.-A very cooling summer drink may be made by adding to two quarts of water two pounds of white sugar, the beaten whites of two eggs, two ounces of tartaric acid, two tablespoon ful of corn starch, mixed smooth in 8 little of the water. Put over the fire and boil two minutes When cold flavor with wintergreen. Bottle, and when wanted for use dissolve in half glass of cold water a third of teaspoonful of soda, and then pour into it two table I spoonfuls of the bottled mixture. It will l foam to the top of the glass.

 l TOMATO CATsUP. Half fbushel or more of tomatoes, wash, cut out stems, break up and put over the fire in brass kettle, ten green peppers, two or three ripe ones, six medium-sized onions, three large pieces of horseradish root; cook together for three hours until it becomes thick, then strain through coarse sieve into a 1 large milkpan, set on stove and add a ] teacupful salt, two tablespoonfuls clover ! three of cinnamon. one each cayenne and black pepper; cook half hour longer and then bottle. Do not let the tomatoes scorch.

 CHERRY JELLY.--Stone and stem 3 quantity of the best of cherries. To every four pounds of cherries add one pound of the best of red currants Put these fruits into a copper preserving pan. 1 l,a o,,I al1 to mash. Keep stirring all the while with a wooden spatula. Now strain, press through a hair sieve and filter through ajeI y-bag. To each pound of fruit add [ three-quarters of pound of sugar. On account of the entrants, you may in this i instance increase the sugar to pound for ! pound if your taste so suggests. Now 1 place again on the fire and boil to a jelly. | Remove the scum and fill your glasses or jars. When cold cover the tops with paper. Tie up and set away for use.

 CHERRY PAsTE.-1 make this delight ful confection, select some of the best ! and ripest cherries; extract both the stalks and stones; put them into cop per preserving pan always remember HE tllC llCfSl uiIettL tIllJ tIA tuh4 stances to use any tin in connection with red fruits Now mash the pulp; place | the pan over the fire and boil until the fruit is soft; keep stirring the pulp con- stantly while it is over the fire; pass and press through a hair sieve. For every DC und of fruit add three-quarters of a pound of best inely-pulverized sugar. Place again over the fire. Do not permit very fierce boil now. Allow to sim mer only, and keep constantly in motion by stirring until the pulp is reduced to | the consistency of a thick marmalade. Now remove from the fire and spread the fruit on sheets of paper. Place in the hot closet to dry. After the fruit has become thoroughly dried it may be | formed into knots or rings, and cut into various shapes, plain or fanciful, and then crystallized.

 Cutting off Large Branches.

 It is seldom advisable, says the WeStera Rural, to cut off large limbs from fruit trees, but some time it has to be done ! It does not always occur to the mind of the pruner that. unless the bark closes over the wound in two or three years, the rA8n will enter the cracks and ifs sures and cause the tree to rot. It is true that, if the wound is painted over with gum shellac dissolved in alcohol, water will be prevented from entering, and the cut will heal without any detriment to the tree. Unless an orchard has been neglected for several years, there will ] be no occasion for cutting off very large branches. Superfuous ones should be removed when they are small. If sum mer pruning is practiced there never will be an occasion for using saw, for shoots that promise to give trouble can be rubbed off without even the applica- ! tion of the knife.

 1 A healthy tree may survive ;l large amount of cutting and hacking, and it may not, for if the wounds take in water and the rot commences it will be | communicated from the stump of the | branch to the trunk of the tree, and de- cline and death will be the consequence. Neglected trees generally become so much crowded with branches as to ex- clude air and sunshine, the want of which will render the center of the trees unfruitful. Some persons thin out the center of the tree too much, leaving the bearing wood on long branches around the hollow center. This an erroneous practice, as it is better to head back all struggling branches and obtain healthy, short jointed bearing wood in such a position as to mature properly, and that the fruit may be easily gathered. ome persons are in the habit tofheading down old apple trees which have ceased to be productive or are of inferior varieties, and grating with cions of the most ap- proved fruits. A great many trees have been killed by this process, for the cleft admits the rain, and a rot commences