718 HOW TO MAKE THE FARM PAY. 



the ginger is essential to its peculiar excellence ; it will keep nice 

 for years. 



Apple Sweetmeats. — To twelve pounds of sweet apples add 

 four pounds of sugar, one pint of vinegar. Put the vinegar and 

 sugar together to dissolve, then put in the apples, with lemon, 

 ginger root, cloves, etc. 



Pie Plant. — The pie plant may be dried for winter use like any 

 other fruit. Prepare as for cooking, and set in a moderately warm 

 oven or near a fire till thoroughly dried. To prepare for use, scald 

 in two waters, and cook the same as dried peaches. 



Apple Sauce. — Let your stock of apples be picked over several 

 times in the course of the winter, and all the defective ones taken 

 out. Let the good parts of these be pared, and if not used for 

 pies, be made into apple-sauce. Boil it in a preserving kettle, and 

 to a pailful of cut ai)ples put one sliced lemon. After the apples 

 are tender, add a pint bowl of brown sugar, and boil them gently 

 fifteen minutes longer. Toward spring, when apples become 

 tasteless, a teaspoonful of tartaric acid, dissolved in a little water, 

 should be added to this quantity of apple. 



Currant Jelly. — Pick fine red, but long-ripe currants from the 

 istems ; bruise them and strain the juice from a quart at a time 

 through-a thin muslin: wring it to get all the liquid ; put a pound 

 of white sugar to each pound of juice ; stir it until it is all dissolved ; 

 set it over a gentle fire ; let it become hot, and boil for fifteen 

 minutes; then tr}' it by taking a teaspoonful into a saucer; when 

 cold, if it is not quite firm enough, boil it for a few minutes longer. 



Black Currant Jelly. — Boil the currants till the juice flows, 

 then strain through a jelly bag, and set it over the fire for twenty 

 minutes, after which add half a pound of sugar to a pound of juice, 

 and boil for about ten minutes. 



Raspberry Jam. — Pick them carefully, take equal quantities of 

 berries and sugar, stir it continually ; put the fruit first into a 

 sauce-pan, and when the v/atery particles are evaporated add the 

 sugar, simmer slowl}'- fifteen or twent}^ minutes. 



Boiled Cider Jelly. — To each pint of boiled cider add one 

 pound of sugar and boil ten minutes. Tiiis will make a beautiful 

 jell}' for tarts. 



Currant Wine. — Take perfectly ripe currants, mash and strain ; 

 to each quart put two of water cdid three of sugar ; stir the whole 

 well together, and let it stand twenty four hours without stirring ; 

 then skim and set in a cool place where it wUl ferment slowly. 

 When it becomes clear it is fit to bottle. This will be good in the 

 course of six months, but is much improved by being kept two or 

 three years. I have currant wine two years old, made according' 

 to the above recipe, which is far preferable to Madeira in sickness. 



Raspberry Wine. — Bruise the finest ripe raspberries with the 



