THE GENESEE FARMER. 



289 



WOMEN ON COMMITTEES AT HORTICITLTURAI EX- 

 HIBITIONS. 



OuK Agricnltural and Horticultural Societies miss 

 it in not putting ladies on their Committees. There 

 are, in every community, ladies who are at least as 

 good judges of fruits and flowers as the men ; and there 

 can be no doubt that it would not only add to the 

 interest felt in the exhibitions, but increase the con- 

 fidence of competitors in the correctness of the de- 

 cision?, if ladies, with their exquisite taste and keen 

 appreciation of the beautiful, could be induced to 

 act in concert with gentlemen. 



The Essex County (Mass.) Agricultural Society 

 last year, for the first time, included the names of la- 

 dies on their list of Judges, and the fact called out 

 the following lines from one of the ladies: 



At the first Cattle Show of which we read, 

 Has, sole Committee, over all presided, 

 Till the Great Husbandman, who saw the need 

 Of Woman's gentler counsel, thus decided : 

 " It is not good for man to be alone ; " 

 And straight a help-mett formed to share his throne. 



In this display, where Nature, fresh and fair. 

 To Eden's bowers tempts back the roving will, 



The olden precedent is brought to bear. 



And Eve's quick tact is blent with Adam's skill. 



To trace the hand of GOD in fruits and flowers, 



And scan the product of man's feebler powers. 



I^ in the judgment thus conjointly rendered, 



Error, like evil, craftily creeps in, 

 That same old plea, which father Adam tendered. 



Can now be urged to palliate the sin, 

 And every blunder written, thought or said. 



Be visited on luckless woman's head. 



ORIGINAL DOMESTIC RECEIPTS. 



How TO Keep Preserves. — Apply the white of an 

 Qgg with a small brush to a single thickness of tissue 

 ptiper; the paper must be sufiiciently large to come 

 an inch or two over the jar, and will require no 



tying. 



To Preser-ve Peaches. — To every pound of 

 large, white freestone peaches allow one third pound 

 white sugar. Make a thin syrup; boil the peaches 

 HI it until tender, but not till they break. Put them 

 in a dry, cool place and let them stand two days. 

 Then make a new, rich syrup, allowing % lbs of sugar 

 to a pound of fruit. Drain the peaches from the 

 first syrup and boil them, until clear, in the last 

 syrup. The first syrup must not be added, but may 

 be U5ed for some other purpose. 



Ceeap Ice Cream. — Two table spoonsful of corn 

 stanch, or common starch, for one quart of milk and 

 one pint of cream; one fourth pound sugar. Boil 

 the milk and cream together, and add the starch 

 nude smooth with a little milk. Flavor to the taste 

 when cool. 



Maxgoes. — Take large green peppers and melons, 

 melons that are half ripe are very good,) take out 

 inside and put them in weak brine for four or 

 five days. Then fill them with nasturtions, cabbage, 

 green tomatoes, and onions chopped. Season with 

 iBMitard seed, cloves and cinnamon, and cover with 

 coid strong vinegar. They require no scalding. 



Blackberry Jelly. — Half a pound of sugar to 

 a pint of syrup. Made like currant jelly. 



Brandy Peaches. — Pare your peaches and weigh 

 them. To one pound of peaches put three fourtba 

 pound of sugar. Make a syrup of one third of 

 your sugar tveighd, and boil your peaches gently 

 in this syrup. When they are cooked to the pit 

 take them out and drain them on a seive. Then fill 

 your glass jars one half or three fourths full of 

 peaches. Take the remainder of your sugar and 

 make a syrup, with but little water, and while it is 

 hot mix equal parts of syrup with white brandy, and 

 pour over your jars of peaches. I^et them stand 

 twenty four hours and then seal them up. The 

 " Morris White Peach" is the best for this use. 



Preserved Peaches. — To one pound of peaches 

 one pound of sugar. Pare your peaches nicely and 

 halve them. Sprinkle your sugar over your peaches 

 and let them stand over night. Put them over the 

 fire and let them strike through. Take out the 

 peaches; boil up the syrup; skim off the skum; pour 

 it over the peaches hot. Use the "Yellow Crawford 

 Peach" or '-Lemon Cling." 



Pickle Peaches. — To one quart of good vinegar, 

 put three pounds of sugar. Boil and skim it. The 

 liquid will cover a peck of peaches. Rub the peach 

 with a coarse towel; stick two or three cloves in 

 each, and boil them a dozen at a time (or more) in 

 the vinegar and sugar until they are well cooked. 

 Take them out with a fork and place them in a jar. 

 When they are done strain the syrup over them. 

 "First rate." 



Ripe Cucumber Pickles. — Pare and take out the 

 seeds; cut them in strips; then put them in good 

 cider vinegar twenty-four hours. Take them out; 

 wipe dry. Make a syrup of two pounds of sugar, 

 one ounce of cassia buds. When the syrup is hot 

 put in the cucumber and cook ^fifteen or twenty 

 minutes. 



Cucumber Pickles. — Place the cucumbers in a 

 jar; throw a little salt on them; then pour boiling 

 hot water over them, and let them remain twenty 

 four hours. Then drain them and put them into 

 vinegar, and let them scald up. Add cinnamon, 

 cloves, red peppers, and a little pulverized alum. 



Pickle Pears. — Leave the stem upon the pears. 

 Make a syrup of one quart of vinegar, three pounds 

 of sugar. This quantity of syrup will cover a peck 

 of pears. Cook the fruit in the syrnp until they are 

 soft to the core. Then take out the fruit; place 

 them in jars, and pour the syrup over thein. Throw 

 in a little mace in the syrnp when hot. 

 —^^-^^ — 



Learn to Cook. — Tn my opinion the most import- 

 ant knowledge that a " housewife" can possess, is that 

 which relates to the " art of cooking." It is true 

 there are other duties which mast be attended to, 

 but if necessary, they can far more properly be left to 

 others tiian the cooking. The wife knows better 

 what food is most healthy and palatable for her 

 family. And what husband, when he returns from 

 toil, weary, would not rather feel that his " meal" had 

 been prepared by the hand of her who was particu- 

 larly interested for him, than to know it had been 

 placed there by a servant Truly every " housewife" 

 ought to oversee her own cooking; and mothers 

 should train their daughters to this, if it be to the 

 neglect of some less important branches of "house- 

 wifery." A. E, F. 



