THE WISCONSIN FARMER.



melted; strain out the seeds; put in the skins,
and when well cooked, add sugar to, taste.
When the syrup is sufficiently thick, seal.
  Plusm are put in with or without pits, as
one chooses.
  Tomatoes are cooked till all the lumps are
dissolved, and the mass quite thick.
  Sweeiteat. of any kind, secured in this way,
will keep for years. If required for trans-
portation, perhaps it would be well to use
close fitting corks, cut off even with the ce-
mented cloth, otherwise corks are not neces-
sary.
  Vegetables. Squash is steamed in pieces.
  Cauliflower cooked as for the table; fill jars
while the articles are hot, and fill up with
boiling water; let the jars remain in a kettle
of boiling water for a while to expel any air
that may have lodged while filling. When
no air escapes, seal up with jars in the kettle;
when cool remove them.
  Green Peas and Green Corn seem to possess
a fermenting principle, which is not destroy-
ed by a degree of heat sufficient to secure
them apparently as well as fruit. To keep
these, I have tried various methods; all fail
except drying or putting in salt.



  By this method of self-sealing, provision can
be made in years of plenty for those times
when fruit fails, and with less labor and a



  BLACKBERRY WixN.-The following is a re-
cipe which was given at a late meeting of the
Farmers' Club, New York, by Mr. R. 0. Par-
dee:-" Add three pounds of refined sugar to
each half gallon of the pure juice, and one
quart of water, and let it ferment and work
off freely at the bunghole. Care must be tak-
en to keep the cask full. I would not recom-
mend adding over fifty per cent. of water to
the juice of any fruit to make wine. The
great fault is over-watering.  Some grapes
will make wine without sugar, but there are
few that will answer. Use more juice and
less water, and give your wine age. Don't
sweeten your must until you make syrup when
your intention is to make wine. I have late-
ly tasted wine made of blackberries that was
equal almost to the very best imported grape
wine; it was well worked in a barrel by keep-
ing it constantly filled up, so that all the froth
and matter rising with it would go over, until
fermentation ceased, and then bunged tight,
and stood till a convenient time in winter or
spring to draw off and bottle.  It must be
corked tight, sealed, and laid down till two
years old, when it becomes a truly excellent
wine."



WIT AND WISDOM.



certainty of success that no other method j AN4 OLD SiW Nzw-bE?.-
possesses.-Godey.                                .]lt"Come wife,"
saidVWilt, 1I pray you devote
            possesses.-Godey.  ~ ~ ~ ~ ~~~.,is half a minute to mend this
coat,
                                                   Which a nail has chanced
to rend."
  CURRAN'T JELLY.-Pass the currants between   'Tin ten o'clock," cud
his drowsy mate;
rollers so as to burst each currant, and press  BI know." said Will,
"it is rather late,
out the juice.  (Any other method will an-
swer to break the fruit, but this is most con-  W  Morality, without religion,
is only a kind
venient.) Place the juice in a perfectly clean of dead reckoning-an endeavor
to find our
copper or brass vessel over the fire, and heat places on a cloudy sea, by
measuring the dis-
it slowly until it simmers, being careful not tance we have run, and without
any observa-
to permit it to boil, or much of the aroma of tion of the heavenly bodies.
the currant will be lost. Skim the juice un- I
til the scum ceases to rise; then pour the hot  S  A country doctor announces
that he
juice on to loaf sugar broken, and placed in has changed his residence to
the neighborhood
a wooden vessel.  Stir it until the sugar is of the churchyard, which he
hopes may prove
melted by the hot juice, then pour into tu- I a great convenience to his
numerous patients.
blers or other convenient vessels; when cold,  S  ", It is very difficult
to live," said a
it will be found thickened to a firm, bright widow, with seven girls, all
in genteel pover-
colored and high flavored jelly.         ty. "You must husband your
time," said a
                                             sage friend.  "I'd rather
husband some of
  ELDERBERRY WIxE.-The berries when ripe my daughters," answered the
the poor lady.
are picked by the stems, then stripped with
the hands, or trimmed with shears.  Next   S"' Have you dined?' said
a lounger to
they are mashed fine, which can be done by his friend. 'i I have, upon my
honor," replied
means of a pounder similar to those used for he. "Then," rejoined
the first, " if you have
pounding clothes. Let them remain until the dined upon your honor, I fear
you have made
next day when the juice is pressed out in a but a scanty meaL"
cheese press, or any other convenient way.  gWSomebody once remarked that
the Eng-
Next, boil the juice twenty minutes; skim it, lishman is never happy but
when he is miser-
and add four pounds of sugar to the gallon. I able} the Scotchman is never
at home but
When milk-warm add a small piece of bread, when he is abroad; and the Irishman
is nev-
crust that has been dipped in yeast. Let it I er at peace but when he is
fighting.
stand three days, remove the crust, and the i
wine is ready for bottling. Age improves it.  |   The great obstacle to progress
is pre-
Some add spices to the liquor when boiled.  | judice.



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