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1863. 



THE ILLrSTOIS FAitMEK. 



269 



(green,) white mustard seed, salt to each layer; 

 scald vinegar and turn over it. 



TOMATO CATST7P, 



To one gallon tomato juice add 4 tablespoons- 

 ful of salt, same of black pepper, 2 spoonsful of all- 

 spice, 4 pods of red pepper, 4 tablespoonsful ground 

 mustard, one quart vinegar ; boil two hours ; when 

 cold bottle and cork tight. 



TOMATO PICKLKS. 



One peck of green tomatoes sliced, one dozen 

 sliced onions, sprinkle with salt and let them stand 

 till next day, then drain them, 1 box mustard, half 

 an oz. black pepper, 1 oz. whole cloves, 1 of yel- 

 low mustard seed, 1 of allspice ; put into the ket- 

 tle a layer of tomatoes and onions, and one of spi- 

 ces altematsly, cover with the vinegar and boil 

 half an hour, 



PICKLED DAMSONS. 



To 1 peck damsons allow 1 pounds brown sugar, 

 half pint vinegur, 2 tablespoonsful ground allspice, 

 the same of cloves, let the vinegar and sugar boil, 

 and to the mixture add the danasons and spice. 

 They should boil 2^ hours, being coi^antly stirred; 

 when cold they are fit for use. "'^ 



PICBXELILY. 



Four quarts green tomatoes, 2 of peppers, 1 

 pound white mustard,. 1 cup of salt, add vinegar, 

 2 quarts onions. 



QUICK PICKLES. 



Take a head of cabbage, slice it up or chop it, 

 sprinkle salt through it ; let it remain all night ; 

 chop up an onion with the cabbage, drain it thro' 

 a colander,, season it highly with pepper and celery 

 seed, cover it with strong vinegar, and it will be 

 fit for use the third day. 



■EKLLOW PICKLESi 



Half a pound of bruised black mustard^ half a 

 pounp of ginger, sliced ; half a pound of garlic 

 soaked in brine one week and bleached t half pound 

 pound of horseradish, soaked one week and dried; 

 2oz. of turmeric, 2 oz. cayenna pepper, or 4 oz. 

 black pepper ; put in one gallon best apple vine- 

 gar, and let it remain in the sun three weeks; then 

 put it in your pickles. ^ 



GKSEN PICKLES. 



To a jar contrining four gallons, put half tn oz. 

 of turmeric, 3 pounds of brown sugar,. 2 handsfal 

 of horse radish, 2 of garlic, and 2 of bruised mus- 

 tard seed; 3 oz. broken cinnamon, 2 oz of cloves, 

 2 of allspice, 4 of broken giager, 2 of black pep- 

 per ; put them in as much good cider vinegar as 

 will cgver your pickles ; put them on the firs, and 

 as soon as it comes to a boil, your it on yogr pick- 

 les ; add a little vinegar now and then so as to keep 

 them covered. 



RED PICKLES. 



P Divide your cabbage in quarters, sprinkle it 

 well with salt, and pack it in a jar ; let it stand 24: 

 hours ; take it out and wash oil all the salt, lay it 

 in a sifter to drain the water from it, and wipe as 

 dry as you can ; to one gallon vinegar put one 

 quart of pokeberry juice, (which you can get by 

 scalding the berries and squeezing them,) one 

 pound of brown sugar, one pint of onions, 2 oz. of 

 cinnamon, 2 oz. pepper, 3 oz. of allspice ; boil all 

 (except onions) a few minutes ; pour over tiie cab- 



bage, while boiling ; cover closely and it will be 

 ready for use in few days. 



Use of Fruits and Vegetables. 



Every summer much sickness is produced by the 

 use of fruit and vegetables in improper condition, 

 and many therefore discard their use entirely. This 

 is not only injudicious, but extremely dangerous, 

 for at no season of the year are vegetables and 

 fruit so much needed, and therefore healthful, as 

 in the heat of summer. Nature craves a liberal 

 suf)ply, and he who denies thej demand does so at 

 his own peril If persons are willing to run the 

 risk, they may do so, but we have no patience with 

 men who deny them to their families, especially to 

 children. Children will obtain fruit, and if it is 

 not furnished at home in proper quantities and 

 condition, and at the worst times it will be had in 

 improper quantities and condition, abroad. The 

 only safe way, therefore, is for parents to furnish 

 children the best fruit they can obtain, and a liberal 

 supply, and thus learn them to distinguish between 

 the good and the bad. A supply of fruit is almost 

 a sure preventive of bilious and other complaints 

 so common in the summer season. 



The Southern rebellion has taught our surgeons 

 the necessity of vegetables to the health of an army, 

 and their entire lack of a sufficient supply, has cost 

 us thousands of lives. Prof. Loomis, in the Pat- 

 ent Office Report, shows the reasons why the use 

 of fruits and vegetables have been considered un- 

 healthful in cities, and we make the following ex- 

 tract, which is not only worthy of perusal but of 

 remembrance : 



"Sere lies the whole trouble; the vegetables of the 

 cify are not the vegetables of tke-eomttryl The latter 

 are usually gathered and eaten at the time of their 

 perfection, the former before or after ; in either of 

 which cases their chemical constitution, as we have 

 seen, is not that of the ripened fruit ; the one is di- 

 gestible, nutritious, and cooling; the other either 

 acrid or irritating, or indigestible and poisonous. 



These chemical facts fully explain all the results 

 attendant upon eating fruit and vegetables. When 

 eaten fresh-gathered ia the country, they fully an- 

 swer the chBracter we have assigned them, as be- 

 ing the most healthful and beneficial of summer 

 food in the city, after leagues of transportation un- 

 der a buraing sun, and hours of storage in addidon, 

 they are well adapted to justify the common sus- 

 picion as to their sanitary qualities. 



The countryman, as he gathers th« full grown 

 and luscious products of his own fields, may know 

 he is receiving for himself and those he provides 

 for, gifts from the goddess of health. The citizen, 

 as he returns from the market, may well reflect 

 whether the goddess of health or traffic presides in 

 that mart. 



Though the solution of the whole case is so sim- 

 ple the remedy appears to be less so. 



It is difficult to get sufficient supplies of proper 

 vegetable food for a densely populated ciiy ; so 

 difficult in fact, that we shall do a better service 

 by indicating what is our best means of meeting 

 the case a» it stands, than of indicating the rem- 

 edy:: 



1. It is better to do without vegetables alto- 

 gether, than to use them ia any other than their 

 prime condition. 



% ICo intelligent provider for a household ought 



