ladies’ department. 
225 
Cables’ department. 
TO PRESERVE TOMATOES. 
Six pounds of tomatoes first carefully wipe, 
Not fluted nor green, but round, ruddy, and ripe ; 
After scalding, and peeling, and rinsing them nice— 
With dext’rous fingers ’tis done in a trice— 
Add three pounds of sugar. (Orleans will suit,) 
In layers alternate of sugar and flruit. 
In a deep earthen dish, let them stand for a night, 
Allowing the sugar and juice to unite ! 
Boil the sirup next day in a very clean kettle, 
(Not iron, but copper, zinc, brass, or bell metal,) 
Which having well skimmed, ’till you think ’twill suffice, 
Throw in the tomatoes, first adding some spice— 
Cloves, cinnamon, mace, or whate’er you like best— 
’Twill add to the flavor, and give them a zest. 
Boil slowly together until they begin 
To shrink at the sides, and appear to fall in ; 
Then take them up lightly, and lay them to cool, 
Still boiling the sirup, according to rule. 
Until it is perfectly clear and translucent— 
Your skill will direct you, or else there’s no use in’t— 
Then into the jars, where the fruit is placed proper, 
Pour boiling the sirup, direct fr om the copper. 
After standing till cold, dip some paper in brandy, 
Or rum, or in whiskey, if that is more handy ; 
Lay it over the fruit with attention and care, 
And run on mutton suet to keep out the air ; 
Then tie a strong paper well over the top— 
And, “ now that 1 think on’t, the story may stop.’’ 
If you’ll follow these rules, your preserves, never fear, 
Will keep in good order till this time next year. 
A. B- 
Washington , October, 1848. 
JELLIES FOR THE SICK. 
To Make Panada , or Bread Jelly. —Cut a wheaten 
roll, or loaf, into slices, toast them on both sides, 
and boil in a quart of water, until the whole forms 
a jelly, adding more water if required ; then strain, 
and flavor with one pound of white sugar, four 
ounces of red wine, and one ounce of cinnamon. 
Very nutritious. It may also be made with broth 
from which the fat has been skimmed, instead of 
water. 
Biscuit Jelly.— Take of white biscuit, crushed 
beneath the rolling pin, four ounces ; cold water, 
two quarts; soak for some hours, boil to one half, 
strain, evaporate to one pint, and flavor as above. 
Given in weakness of the stomach, dysentery, and 
diarrhoea. 
Rice Jelly. —Take of rice, three spoonfuls; boil 
in water, add ten sweet and five bitter almonds, and 
sugar to your liking ; make into an emulsion, and 
flavor with cinnamon, or orange-flower water to 
your taste. 
Arrow-Root Jelly. —Take of arrow root, one 
ounce; rub to a smooth paste with a spoonful or 
two of cold water; then gradually add of boiling 
water, half a pint, stirring all the while. It may 
be thinned with more water, if desired, and flavored 
with milk, wine, sugar, and spices, according to the 
palate of the patient. 
Sago Jelly. —Soak sago in cold water from an 
hour to an hour and a half; strain, and boil in 
fresh water till it becomes transparent; then add 
wine, sugar, clear broth, milk, prunes, or spices to 
flavor. One ounce of sago will make a pint of jelly. 
Tapioca Jelly .—First, soak, strain, and boil the 
tapioca, as directed above for sago ; then flavor with 
lemon juices and peel, wine, prunes, raisins, or 
spices. One ounce of tapioca will make a pint of 
jelly. 
Note.— The flavoring of any of the above- 
named jellies may be omitted or varied, with the ad¬ 
vice of a physician. 
BEET-ROOT VINEGAR. 
Many families purchase their vinegar at a very 
considerable annual expense; some “ make do” 
with a very indifferent article ; and others, for want 
of a little knowledge and less industry, go without. 
It is an easy matter, however, to be at all times 
supplied with good vinegar, and that, too, without 
much expense. The juice of one bushel of sugar 
beefs, worth twenty-five cents, and which any farm¬ 
er can raise without cost, will make from five to 
six gallons of vinegar, equal to the best made of 
cider or wine. Grate the beets, having first wash¬ 
ed them, and express the juice in a cheese press, or 
in many other ways which a little ingenuity can 
suggest, and put the liquor into an empty barrel; 
cover the bung hole with gauze, and set it in the 
sun, and in twelve or fifteen days it will be fit for 
use.— Farmer's Advocate . 
Cooking Meat.— Under-done meat is as injuri¬ 
ous as over-done; and it is a popular error that 
states half-cooked meat to be more nourishing and 
digestible than well-done. Baked meats are less 
wholesome than either boiled or roasted ; they be¬ 
come “ soddened,” and have an “ oveny” flavor. 
However, a great improvement has been effected in 
modern kitchen ranges, and the objection is becom¬ 
ing less tenable. The same remarks apply to the 
cooking of potatoes. Frying is aprocess objection¬ 
able, chiefly on account of the butter employed, and 
the absorption of the fat into the meat. 
Bogs’ department. 
AGRICULTURAL CHEMISTRY.—No. 14. 
When a field is kept under cultivation from year 
to year, without the application of manure, the 
crops continually decrease, until at length, the land 
refuses to yield a return sufficient to repay the ex¬ 
pense of tillage. The reason of this deterioration 
is obvious. Plants, you know, extract a part of 
their nutriment from the soil, and but a small pro¬ 
portion of the soil consists of those ingredients 
which are capable of ministering directly to the 
wants of vegetation. Therefore, the land, in a few 
years, becomes so far exhausted as to be unable to 
furnish as much food as the crop requires, and it 
becomes necessary that it should receive a new 
supply of the matter that has been abstracted. 
This matter may be directly returned in the form of 
manure, or the lost fertility, may, in a measure, be 
restored by allowing the land to lie idle for one or 
more years. This last method is termed fallowing , 
of this I now purpose to treat. 
Of fallowing, there are two systems—one called 
naked fallowing, consisting in plowing the fallow 
land repeatedly, without cropping, thus leaving it 
naked, and exposed to the full influence of the sun. 
air, and moisture, until it is supposed to be suffi¬ 
ciently recruited to produce a remunerating crop. 
The other method is to sow on the ground a fallow 
crop, (usually clover or buckwheat,) which is af¬ 
terwards plowed into the soil. If buckwheat be 
sowed, it is plowed in when in blossom, and left to 
form a bed of humus. This mode is sometimes 
called green manuring. But the more common, 
and in most cases the more judicious way, is to put 
clover on the field, which needs fallowing, and 
