1847. 



GENESEE FARMER. 



199 



LADIES' DEPARTMENT. 



[0= The rnlar^fimentof the Farmer enables us to resume 

 the " Ladies' Department.'" We shall endeavor to give 

 at least a page, and more if possible, in each subsequent 

 number, for the exclusive benefit of farmer's Wives and 

 Ihiughters. It will afford us pleasure to receive and publish 

 short communications upon Domestic Economj', &.C., from 

 those interested. m. 



Making Presenes. 



Currants, — Strip them from the stems. Al- 

 low a pound of sugar to a pound of currants. — 

 Boil them together ten minutes. Take them 

 from the syrup, and let the syrup boil twenty 

 minutes, and pour it on the fruit. Put them in 

 small jars, or tumblers, and let them stand in the 

 sun a few days. 



Currant Jellt. — Pick over the currants 

 with care. Put them in a stone jar, and set it 

 into a kettle of boiling water. Let it boil till 

 the fruit is very soft. Strain it through a seive. 

 Then run the juice through a jelly-bag. Put a 

 pound of .sugar to a pound of juice, and boil it 

 together five minutes. Set it in the sun a few 

 days. 



Blackberrv Jam, — Allow three quarters of a 

 pound of brown sugar to a pound of fruit. Boil 

 the fruit half an hour, then add the sugar, and 

 boil all together ten minutes. 



Raspberry Jam. — No, 1. — Allow a pound of 

 sugar to a pound of fruit. Press them with a 

 spoon, in an earthen dish. Add the sugar, and 

 boil all together fifteen minutes. 



Raspberry Jam, — No, 2. — Allow a pound of 

 sugar to a pound of fruit. Boil the fruit half an 

 hour, or till the seeds are soft. Strain one quar- 

 ter of the fruit, and throw away the seeds. Add 

 the sugar, and boil the whole ten minutes. A 

 little currant juice gives it a pleasant flavor, and 

 when that is used, an equal quantity of sugar must 

 l>e added. 



Pears. — Take out the cores, cut off the stems, 

 and pare them. Boil the pears in water till 

 they are tender. Watch them, that they do not 

 break. Lay them separately on a platter as you 

 take them out. To each pound of fruit take a 

 pound of sugar. Make the syrup, and boil the 

 fruit in the syrup till clear.— Mm Beecher's 

 Domestic Receipt Book. 



Polishing, — The ladies are very fond of keep- 

 ing the door knobs, spoons, plates, &c., in bril- 

 liant order. Now, if instead of water and chalk 

 and such preparations, ladies will use camphene 

 and rotten stone, a far brighter, more durable, 

 and quicker polish can be obtained that in any 

 other way. Camphene is tlie article used for 

 producing the exquisite polish of the Daguerreo- 

 type plates ; and nothing has been found to 

 equal it. 



Making Butter. — Mr, Wm. Merripield, of 

 Guilderland, who received a premium for butter 

 from the New York State Agricultural Society, 

 in 1842, adopts the following mode for making 

 butter : In winter, the milk stands in the cellar 

 twelve hours ; is then scalded over a slow fire to 

 near boiling heat, the pans removed to the cellar; 

 the cream only churned, which seldom requires 

 more than five minutes to produce butter, I can 

 testify to the superior quality of Mr, M,'s butter, 

 having been using at my table for some days a 

 sample made in the way described, and which ie 

 as high colored and nearly as rich as the best of 

 June butter, though the cows were only fed with 

 hay, and no coloring substance used. — Alb. Cult. 



Dairy Utensils. — All dairy utensils should 

 be scalded, rinsed and dried every time they are 

 used. Glazed pottery is not considered desira- 

 ble for milk or cream, as the acid contained in 

 them acts upon the glazing (which is generally 

 an oxide of lead,) and converts it into an active 

 poison. Vessels made of wood are preferred by 

 many to any others, for this purpose; although 

 they are liable to become tsinted with the acidity 

 of the milk, in which case they can only be 

 thoroughly cleansed by boiling; and when this 

 fails, a little sala^ratus added to the boiling wa- 

 ter will effectually neutralize the acid. The 

 vessels must afterwards be immersed for two or 

 three days in water, which should occasionally 

 be changed. Milk vessels may be made of ma- 

 ple, white ash, hickory, or white pine. — Se- 

 lected. 



Green Corn Pudding. — The Louisville Jour- 

 nal says one of the very best things ever brought 

 to the table, in the pudding line, is green corn 

 pudding, prepared according to the following 

 recipe. Let every wife, who would like to sur- 

 prise her husband by a rare delicacy, try it. — 

 Take of green corn twelve ears and grate it ; to 

 this add a quart of sweet milk, a quarter of a pound 

 of fresh butter, four eggs well beaten, pepper and 

 salt as much as sufficient ; stir all well together, 

 and bake four hours in a buttered dish. Some 

 add to the other ingredients a quarter of a pound 

 of sugar, and eat the pudding with sauce. It is 

 good cold or warm, with meat or sauce; but ep- 

 icures of the most exquisite taste declare for it, 

 we believe, hot and with the first service. 



"A word to the wise," &:c. Try it. — SeL 



To DESTROY Red Ants. — As every house- 

 keeper may not know how to get rid of these 

 troublesome little intruders, I will state my expe- 

 rience. Place a piece of fat bacon, or a pan of 

 grease or butter near the place where they en- 

 ter the kitchen or pantry. This will soon attract 

 them together, when they can be easily removed, 

 or destroyed by a little hot water. Thousands 

 may be destroyed in this way in a few days. — 

 Ohio Cultivator. 



