1869. 



NEW ENGLAIH) FARMER. 



537 



Some persons arrange the fruit with alternate 

 layers of pulverized white sugar instead of filling 

 the jar with cold water, but it is more liable to 

 ferment. 



Grapes packed in boxes, a laj-cr of cotton bat- 

 ting at the bottom and then alternate layers of 

 grapes and batting till the box is full, — batting at 

 tbc top, — tightly covered, and then placed where 

 ih^y can be dry and cool all winter, will be found 

 nice in the spring. 



Delicate fall apples and pears that are to be 

 ut-ed during the winter should be carefully wiped, 

 wrapptd in soft paper separately, and then laid in 

 covered boxes away from the light. They should 

 be examined occasionally and if any begin to 

 mellow used immediately. The more hardy kinds 

 of pears and apples, as soon as possible after gath 

 ering, should be spread on tables and on the floor 

 of airy rooms till they are free from dampness, 

 and then laid (after all bruised and defective ones 

 have been removed) into clean dry barrels and 

 boxes. When there is no convenience for spread- 

 ing them they may be picked directly from the 

 tree to the barrel, and this be allowed to remain 

 open iu the sunshine several days. Then these, 

 as well as those that have been spread to dry, 

 thould hi clo-ely covered with a tightly fitting 

 head or cover and set in a cool, dry place. Once 

 a month they should be looked over, all that show 

 signs of decay removed ; the others wiped with a 

 dry cloth and then closed again from light and 

 dampness. 



For the sake of variety, or as convenience, if 

 fruit is decaying rapidly it is well to dry it. 

 Spread berries, cherries, and plums, on earthen 

 dishes or cloths, thinly, in the sunshine, where 

 there is free passage of air. Stir them and turn 

 them over every day. Guard them from moisture, 

 and when they are shrivelled (this will be in three 

 or four days) fill them into paper bags, and paste 

 the seams of these bags so tightly that no insects 

 can enter. Apples and peaches should be pared 

 and quartered — the apples cored, the peach stones 

 cut out,— they will dry more nicely and quickly 

 if sliced. String them on a slender twine or a 

 stout thread by means of a needle, and then hang 

 them in a current of air; or spread in a similar 

 manner to berries. [The writer has lately seen in 

 one of our public prints an account of drying fruit 

 and vegetables very quickly and nicely by placing 

 them beneath the glass of a hot-bed, — the sash 

 being raised above the frame on which the fruit 

 is spread, two inches at each end, for the admis- 

 sion of air. The method is worthy of trial.] 



None but sound fruit, firm in flesh, and of a 

 bright flavor, is fit to be dried. Afcer drying, keep 

 it from dampness and heat till needed for cooking. 

 Very nice drinks for the sick may be made from 

 dried fruit. It should be washed, and then boiling 

 water be poured upon it, which when cool may be 

 sweetened with a little nice sugar. Dried fruit 

 requires washing, soaking in lukewarm water — a 



little more than will cover them — for a few hours, 

 and then stewing, before it is swollen and tender 

 enough to eat. If it is very sour use clear water 

 for stewing it; if not, part of that in v.'hich it was 

 soaked. When it is nearly tender enough add 

 what sweetening it requires— sugar is best. Do 

 not stir it much, keep the fruit as whole as pos- 

 sible. Use it as a sauce or for making pies. If 

 for puddings it needs only soaking. 



Dried apples and peaches make the best jelly. 

 For this soak them, allowing two quarts of luke- 

 warm water to one of fruit. Then boil the fruit; 

 in this water — placing with it a small bag of 

 ground ginger or cinnamon for flavoring— till it is 

 very soft. Have ready a flannel bag. Put the 

 fruit into this bag and hang it up to drain. When 

 it has drained nearly dry squeeze the b.ig gently, 

 in order to get all the liquor, and mix with a pint 

 of this a pound (three cupfuls) of sugar. Pour 

 this into the stew-pan (nothing but porcelain-lined 

 ware should be used for fruit) and let it boil 

 slowly ten minutes, then turn it into jars or jelly 

 glasses and set them aside to cool. When cold 

 cover with thick white paper pasted securely over 

 the edges of the jars and glasses, and keep them 

 where they will not mould. Fnjit may be nicely 

 dried in a cool oven, but it will have a different 

 flavor from that exposed to the sun and air, and 

 will not keep a great while. 



Pears, peaches, and apples are very nice baked 

 in a hot oven three or four hours. Pare and core 

 them ; then place them in a deep earthen pan with 

 half their weight in sugar dissolved in water — one 

 cup to a quart of fruit, — or with the same quantity 

 of molasses, and cover the pan with a thick crust 

 of brown bread dough — which may afterward be 

 used for making coflee. Apples and pears are, 

 however, very desirable as dessert baked in their 

 skins in flat pans with water enough to prevent 

 them from adhering. And both pears and sw^et 

 apples are a great addition to the corned beef din- 

 ner ; — boil them with the vegetables that accom- 

 pany it. They are also quite appetizing boiled in 

 fresh water and served plainly with roast fowls or 

 pork ; or, cut in thin slices and fried with the 

 least particle of fresh lard to accompany veal or 

 mutton chops. 



Everybody knows that a baked spare-rib, or 

 roast gooiC or turkey is not complete without sour 

 apple or cranberry sauce; but they are much 

 more desirable with a boiled leg of lamb. Stew 

 the fruit in one-quarter its measure of water. 

 When nearly done stir in just sugar enough to 

 relieve its keenest acidity. Let it boil a moment 

 longer and then rub it through a hair sieve. Serve 

 it cold. A good substitute for this is the "country" 

 apple sauce, made in large quantities by the 

 Shakers, who supply the grocers ; but it is a good 

 plan when apples are piety to make your winter's 

 stock yourself. It is very convenient for filling to 

 either baked or fried pies, or to eat with bread 

 and butter, as well as with meats. To make it, 



