2 88 



CURING AND STORING. 



meat. By this improved processs over- 

 cooking the meat is prevented, and as 

 now prepared, it would seem to merit 

 general approbation. 

 MEAT, Pickle. — Moist sugar, 2 pounds; 

 bay or common salt, 4 pounds ; saltpetre, 

 y 2 pound; fresh ground allspice, 2 

 ounces; water, 6 to 8 quarts. Dissolve. 

 Used to pickle meat, to which it imparts 

 a fine red color and a superior flavor. 



MILK, to Keep. — Milk may be pre- 

 served in stout, well-corked and wired 

 bottles by heating them to the boiling 

 point in a water-bath, by which the small 

 quantity of inclosed air becomes decom- 

 posed. Milk, or green gooseberries, or 

 peas, thus treated, will keep for two years. 

 Some persons add a few grains of calcin- 

 ed magnesia to each bottle of milk be- 

 fore corking it. 



MEATS, Mince— Three pounds of 

 raisins, stoned; three pounds of currants; 

 three pounds of beef suet, chopped fine ; 

 one pound of bread crumbs ; thre-quar- 

 , ters of a pound of mixed candied peel ; 

 one and a half pounds of fillet of beef, 

 previously cooked. Salt, sugar, spices 

 and ginger to taste. Each ingredient to 

 be chopped up separately, and very fine. 

 Mix all well together, and take especial 

 care that the beef is well mixed with the 

 other ingredients. Moisten with a bottle 

 of brandy and stir occasionally. 



Another. — Haifa pound of candied 

 peel, cut in delicate slices, then chopped; 

 two wineglassfuls of brandy. Mix well 

 together with a wooden spoon, and put 

 the mince meat, well pressed down, into 

 a covered jar, tied over very well. The 

 mince meat should be made some days 

 before it is wanted, and when about to 

 be used a little more brandy should be 

 stirred into it. 



Another. — Quarter of an ounce of 

 fine salt ; half an ounce of mixed spice ; 

 three pounds of moist sugar ; three pounds 

 of well cleaned currants f two pounds of 

 stoned raisins, chopped; two and a half 

 pounds of beef suet, finely chopped ; the 

 thinnest peel of two lemons and their 

 juice; two pounds of apples, baked to a 

 pulp, and weighed when cold. 



ONIONS, to Keep.— Gather in fall and 

 remove the tops; then spread upon a 

 barn floor or in any open shed, and allow 

 them to remain there until thoroughly 

 dry. Put into barrels or small bins or 



boxes, and place in a cool place, and at 

 the approach of cold weather cover with 

 straw or chaff, if there is danger of very 

 severe freezing. 



Onions are often injured in winter by 

 keeping them in too warm a place. They 

 will seldom be injured by frost if kept in 

 the dark, and in tight barrels or boxes, 

 where not subjected to frequent changes 

 of temperature. It is the alternate freez- 

 ings and thawings that destroy them, and 

 if placed in a position where they will re- 

 main frozen all winter, and then thawed 

 out slowly and in a dark place, no con- 

 siderable injury would result from this ap- 

 parently harsh treatment. Onions should 

 always be stored in the coolest part of the 

 cellar, or put in chaff and set in the barn 

 or some out-house. 



PABSNIPS, To Keep. — The almost 

 universal practice among farmers is to 

 allow their parsnips to remain in the 

 ground through winter, just where they 

 were grown. We believe the quality of 

 this root is improved by being frozen, or 

 at least kept cool, but it is not necessary 

 to leave them in the open garden during 

 winter, where, if the ground remain frozen y 

 they cannot be got at until it thaws in 

 spring, and then used in a very few weeks 

 or not at all. If the roots are dug up late 

 in the fall, leaving all the tops on, then 

 carefully heeled in thickly together in 

 rows, after which cover with a little coarse 

 litter, they can be reached whenever 

 wanted during winter. 



PEACHES, To Dry. — Never pare 

 peaches to dry. Let them get mellow 

 enough to be in good eating condition t 

 put them in boiling water for a moment 

 or two, and the skins will come off like a 

 charm. Let them be in the water long 

 enough, but no longer. The gain is at 

 least sixfold — saving of time in removing 

 the skin, great saving of the peach, the 

 part of the peach saved is the best part, 

 less time to stone the peaches, less time 

 to dry them, and better when dried. A 

 whole bushel can be done in a boiler at 

 once, and the water turned off. 



PEACHES, To Can— Pare and halve 

 your peaches. Pack them as closely as 

 possible in the can without any sugar. 

 When the can is full, pour in sufficient 

 pure cold water to fill all the interstices 

 between the peaches, and reach the brim 

 of the can. Let stand long enough for 



