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THE ILLINOIS FARMER. 



17 



THE HOUSEWIFE. 



Preserves for Winter. 



Transparent Preserve. — This is one of the 

 most beautilul, palatable and wholesome pre- 

 serves that we know of. Take fair, smooth, 

 sweet apples, with firm flesh, pare them nently, 

 cut them across the core in slices one-fourth of 

 an inch io thickaess, remove the seeds bat not 

 the core, as it improvts the appearance of the 

 preserve. Boil them very gently in a little water 

 till tender, and then lift them carefully on to 

 platters. Take one-half or three-foartbs the 

 number of lemons that you have taken of apples, 

 cut them across the core in dices the same thick- 

 ness as the apples, remove the seeds and spread 

 the slices on earthern platter?. Titke pulviM ized 

 loaf sugar — the weight equaling that of all the 

 fruit, weighed before boilinjf — and sprinkle one- 

 half of it over the lemon slices, let it stand a few 

 hours till liquid enongh has formed to cook them 

 in, then drain it ofiF, and pui it over the fire in a 

 porcelain lined kettle, vvith the rest of the sugar. 

 When it boils, drop in both lemon aud apple 

 slices and boil gently Liil the fruit is clear. 



Apple Pcesebve. — For those who dislke the 

 flavor, of lemon peel; the apples can be made as 

 above, substituting lemon juice for lecica slices. 

 The apples can be left whole, if desired, by care- 

 fully cutting out the cores. 



Apple Jelly. —Take any high flavored tart 

 apple — pippins and bell flowers are good — boil 

 them in a little water till soft, but not broken, 

 removing neither skin nor seeds, but only defects, 

 stem, etc. When soft, lift out the apples, mash 

 with a spoon, aud squeez3 them through a flannel 

 bag. To each pint of the juice thus procured, 

 allow a pound of loaf sugar, boil slowly end skim 

 thoroughly for ten or twenty minutes, till it jel- 

 lies, and dip it into your moulds. Let them 

 btand in the sun a few days, and then ?»-al them 



up, — Ohio Cultivator. 



,»»_ 



GixGEKBBEAD. — Two cups of molasscs, one 

 cup of melted barter, one egg, one cup of sweet 

 milk, one teaspoonful of soda, one heaping tea- 

 spoonfal of cream tartar, two tablespoon fuls of 

 ginger, and flour enough to make a stiff batter. 

 This should be baked with care as it burns easily, 

 and if burned has a bitter taste. 



-*•*- 



Mock Spoxge Cake, — One quarter of a pound 

 of butter, one of sugar, three eggs, one half a 

 pint of milk, one even teaspoonful of soda, three 

 cofiee cups of flour, one heaping teaspoonful of 

 cream tat tar, a little salt, and essence of lemon. 

 This will make two loaves. Bake in a quick but 

 not too hot oven. * 



-««- 



Cookies, — One pound and a qnnrter of sugar, 

 three-quarters of a poun4 of butter, one half a 

 pint of warm water, lour lablespoonluls of cara- 

 waj seed, one teispnonl'nl of soda dissolved in 

 three of warm water, three pounds or flour. 

 R )11 out very thin, and bake in a very quick 

 oven. 



Punch says there arc two things a rhan 

 rarely forgets — his first lovo and his first cigar. 



MISCELLANEOUS. 



Illinois Wlieat in the Londott Market— Verdict 

 of a Corn Factor. 



Last season the Illinois Central Eailioad 

 Company, caused to be sent to the London Cora 

 Exchange a number of varieties of wheat grown 

 in different portions of the State. The samples 

 we^e submitted to Mr. Exeley, an experienced 

 corn factor, whose report we now present to the 

 readers of the Farmer : 

 Report of Mr. J. Exeley on samples of Illinois 



Wh:::i received from the Illinois Central 



Railroad Company. 



No. 1. Winter Red Chaff Lasalle County— A 

 nice quality, but notot great strength in flour — 

 now worth in Mark Lane 70j per quarter, im- 

 perial — will weigh about 62 lbs. per bushel. 



No. 2. Union County — A splendid sample of 

 red— will weigh in every opinion full 65 lbs. per 

 imperial bushel — would cjnimaud 70s per quar- 

 ter if here now. Its berry is about the size of 

 English " Nursery Red"— much approved by tto 

 town millers. 



No. 3. White Winter Wheat — Resembles onr 

 " Ohidbum" — worth 74s per imperial quarter — 

 weighs abont 62 lbs. per bushel. Union connty. 



No. 4. White Winter, Blue Stem — A eery 

 fine and strong quality — fully 63 lbs. — worth 

 743 per imperial quarter—Perry county. : 



No. 5. Red Winter Wheat, Mediterranean, 

 Perry county — strong aud heavy — 64 lb.s. per 

 bushel — such as we get from Leghorn — worth 

 C8j per imperial quarter. 



No. 6. Red Winter Wheat, Velvet Chaff- 

 Prime, worth 683 per imperial quarter — will 

 weigh 63 lbs. — Perry county. 



No. 7. White Winter Wheat, Ferry county — 

 63 lb.s. per bushel — worth 66s per imperial 

 quarter. 



No. 8. Spring Wheat, Perry county — Good, 

 62 lbs. per bushel — worth 66s per imperial 

 quarter. 



No. 9. Lasalle county — Pair quality — worth 

 55s per imperial quarter— 62 lbs. per bushel. 



No, 10. Lasalle county — About 63 lbs. per 

 bushel— worth 643 per imperial quarter. 



No. IL Lasalle coustv, Red Spring, about 



61 lbs.— worth 643. 



No. 12. McLean county — A nice quality, 

 about 62 lb?., worth 663 per imperial quarter. 



No. 13. McLean county,— White Winter 

 Wheat — Worth 74s per imperial quarter, prime, 

 useful sample. 



No. 14. Iroquois county — White Winter, very 

 heavy, C4 lbs. per bushel — worth 74? per impe- 

 rial quarter. 



No. 15. Ircqaois county— Prime Wheat, 64 

 lbs. per bushel— worth 74s per imperial quar- 

 ter. 



No. 16 Iroquois county — Winter Wheat, 



62 lbs. per bushel— .worth 743 per impsri::! quar- 

 ti.r. 



