K. DOMESTIC ECONOMY. 453 



This, when done, is to be strained, and the liquid part, with 

 the addition of a little flour mixed with cold water, butter, 

 salt, and some chopped parsley, to be poured over the fish, 

 which has been previously cut in pieces, and the whole boiled 

 till sufficiently cooked. The result is said to be much more 

 savory than if the fish were simply boiled in water. 18 A 9 

 March 1, 1872, 625. ' 



PREPARATION OF FRUIT JUICES. 



It is well known that the juices of many kinds of fruit are 

 so extremely delicate that they can not be preserved by the 

 ordinary methods of heating so as to retain the flavor, this 

 being especially the case with the raspberry. To meet this 

 difficulty, Mr. Greger advises us to take perfectly ripe, dry, 

 and clean berries, and to mash them in an earthen jar with 

 a wooden pestle, so as to obtain a homogeneous mass. To 

 this Ave to ten per cent, of grape or cane sugar is to be add- 

 ed, and the whole then allowed to stand, being stirred occa- 

 sionally. An alcoholic fermentation will before long take 

 place, in the course of which the pectine will separate com- 

 pletely, leaving the perfectly clear juice, which will be found 

 to retain all the peculiar aroma of the raspberry. 



For preparing strawberries, two pounds of berries are to 

 be selected, as directed for raspberries, and placed in a large- 

 mouthed bottle without mashing, so as to fill the bottle one 

 half to two thirds ; two and a half pounds of finely pulver- 

 ized sugar are to be added, and the whole shaken up fre- 

 quently, at the ordinary temperature, without heating. The 

 sugar will extract the moisture from the berries, and form a 

 clear sirup possessing all their flavor and odor, which may 

 be separated by straining. This juice will keep perfectly by 

 the addition of one fifth of its bulk of alcohol. 4 7>, .Novem- 

 ber 15, 1871,837. 







PRESERVING FRUIT IN RUSSIA. 



A method of preserving fruit, in extensive use in Russia, 

 consists in moistening quick-lime with water containing a lit- 

 tle creosote, so as to cause it to fall into powder. The fruit 

 is to be packed in a wooden box, the bottom of which is fill- 

 ed in to the depth of an inch with the lime. This stratum is 

 to be covered with a sheet of paper, and the fruit laid upon 



