328 



NEW ENGLAND FARMER. 



The history of my first year was similar to that 

 of many ambitious youths. I was acquiring a 

 knowledge of men and manners, but the narration 

 how is not material. 



About this time a fit of sickness rendered it 

 necessary for me to seek maternal care, under whose 

 blessed influence health soon returned. The day 

 before I again left home, to plunge more exten- 

 sively than I had hitherto done into the whirl of 

 business, I was sitting by my mother, and pouring 

 into her willing ear some account of my cares and 

 annoyances. She heard me patiently, and when 1 

 had concluded my story, put hei arm around my 

 neck, and kissing my forehead, said, "My son — my 

 dear son, never think yourself forgotten by us. 

 Your father mentions your name every night and 

 morning.''' 



I understood this perfectly. From my earliest 

 infancy I had heard fervent petitions offered at such 

 times for the temporarily absent one, and now, as 

 I was going out into the world — perhaps, never to 

 return — the remembrance of this circumstance was 

 a comfort to me. I knew the paths of youth were 

 slippery, for I had seen sufficient of the world, even 

 in a year, to be well aware of the fact, and in 

 some degree realized the privilege of being so re- 

 membered. 



I have been young, and now am old, yet those 

 words still ring in my ears and influence my con- 

 duct. The lips which then supplicated for me have 

 changed supplications for everlasting praises ; yet, 

 in times of sorrow and perplexity, I feel my moth- 

 er's lips on my fevered brow, and her words are 

 cordial in my heart. In times of joy and prosper- 

 ity I remembered them, and they acted as a mod- 

 erating agency to the sanguine restlessness of am- 

 bition. 



Parents I throw around the hearts of your chil- 

 dren a similar indestructible chain. At the family 

 altar teach them by suitable petitions that you sym- 

 pathize with them in their feeble attempts to do 

 right ; there, let confession be made for family 

 sins, and grateful praise returned for family mer- 

 cies; then may you hope for a re-union of your 

 dispersed family in a better country, even a hea- 

 venly. B. 



MAKING PICKLES. 



This is the season for making pickles, and the 

 following extracts from Miss Beccher's Receipt 

 Book will, we doubt not, be valuable to many of 

 our female readers: 



Pickles. — Do not keep in common earthen ware, 

 as the glazing contains lead, and combines with 

 the vinegar. 



Vinegar for pickling should be sharp, though 

 not the sharpest kind, as it injures the pickles. If 

 you use copper, bell metal, or brass vessels, for 

 pickling, never allow the vinegar to cool in them, 

 as it then is poisonous. Add a teaspoonful of 

 alum and a tea cup of salt to each three gallons of 

 vinegar, and tie up a bag with pepper, ginger root, 

 spices of all the different sorts in it, and you have 

 vinegar prepared for any kind of pickling. 



Keep pickles only in wood or stone ware. Any- 

 thing that has iield grease will spoil pickles. Stir 

 pickles occasionally, and if there are soft ones 

 take them out and scald the vinegar, and pour it 

 hot over the pickles. Keep enough vinegar to 

 cover th^m well. If it is weak, take fresh vinegar 



and pour on hot. Do not boil vinegar or spice 

 over five minutes. 



To Pickle Tomatoes. — As you gather them 

 throw them into cold vinegar. When you have 

 enough, take them out, and scald some spices tied 

 in a bag, in good vinegar, and pour it hot over 

 them. 



To Pickle Peaches. — Take ripe but hard 

 peaches, wipe off the down, stick a few cloves in- 

 to them, and lay them in cold spiced vinegar. In 

 three months they will be sufficiently pickled, and 

 also retain much of their natural flavor. 



To Pickle Peppers. — Take green peppers, 

 take the seeds out carefully, so as not to mangle 

 them, soak them nine days in salt water, chang- 

 ing it every day, and keep them in a warm place. 

 Stuff them with chopped cabbage seasoned with 

 cloves, cinnamon and mace; put them in col^ 

 spiced vinegar. 



APPLE JAM. 



The apples, which should be ripe and of the best 

 eating sort, being pared and quartered, as for mak- 

 ing apple jelly, are put into a pan with water enough 

 to cover them, and boiled until they can be reduced 

 to a mush. Then for each pound of the pared ap- 

 ples, a pound of sifted sugar is added, being sprin- 

 kled over the boiling mixture. Agitate it well un- 

 til reduced to a jam; then put it into pots. 



The above is the most simple way of making it; 

 but to have it of the best possible clearness, make 

 a thick syrup with three pounds of sugar to each 

 pint of water, and clarify it with an egg. Then 

 add one pint of this syrup for every three pounds 

 of apples, and boil the jam to a proper thickness. 



[nr The New England Farmer is published every other 

 Saturday by John Raynolds and Joel Noukse, at (iuincy 

 Hall, South Market Street, Boston. 



Terms, $1,00 per annum in advnnce. 



The Farmer, under the editorial cliarge of S. W. Cole, is 

 devoted exclusively to Agriculture, Horticulture, and their 

 kindred Arts and Sciences, making a neat octavo volume of 

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[I3» Also published at the same office every Saturday, on a 

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O' The Semi-Monthly Farmer contains nearly the same 

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