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  2. Jam Making AND FRUIT PRESERVING.

    Squeeze the lemons, and boil the peels in water till soft; then take out the pith, and pound the remainder in a mortar till quite fine, mixing with it a'little of the juice. Pass all (with the rest of the ...

    Article : 81 words
  3. Wine Fermentation.

    The Minister of Agriculture and Education (S.A.) has received the following report from Professor Perkins (Government viticulturist) on the use of levures in the fermentation of wine: Sir,—In ...

    Article : 814 words
  4. GREEN GOOSEBERRY JAM.

    Time 45min. Take 3lb of gooseberries, 2½b of cane sugar. Pick oil the stalks and buds from the gooseberries, bruise them lightly, put them into a preserving-pan, and boil them quickly for ...

    Article : 71 words
  5. RHUBARB MARMALADE.

    Time, [?]h if young rhubarb; 1½h if old. To 1lb of cane sugar take 1½lb of rhubarb stalks, the peel of half a large lomon, and ¾oz of bitter almonds. Cut the rhubarb stalks into pieces ...

    Article : 82 words
  6. Illustrations of Types of Wool.

    From Nos. 45 to 50 are pure Vermont and American and Vermont Australian crosses. These plates are shown for the purpose of contrast with the pure colonial wool. ... [ILLUSTRATED]

    Article : 372 words
  7. ALMACK PRESERVE.

    Two dozen apples, 2 doz pears, 4 doz plums, and llb of cane sugar to every pound of fruit are the necessary ingredients. Split the plums, and take out the stones; pare, core, and slice the pears ...

    Article : 102 words
  8. APPLE JELLY.

    Take any required quantity of apples and cut them in pieces, throwing them into a pan of cold water as they are cut to preserve the color. Weigh the cut apples, and to every pound allow ...

    Article : 131 words
  9. New Sheep Shearing Machine.

    At a recent visit to the Deepwater Station, an opportunity of witnessing these machines in full operation was afforded. The shed used for shearing is a large one-185ft by (50ft, with ...

    Article : 629 words
  10. TO PRESERVE LEMONS WHOLE.

    Time, 15min the first day. Lemons, sugar, and vine leaves, are required. Pare the lemons very thin, then cut a whole at the top the size of a shilling, and take out all the pulp and skin. ...

    Article : 130 words
  11. VEGETABLE MARROW PRESERVE.

    Time, 20min. To every pound of vegetable marrow allow 1lb of cane sugar, one lemon, loz of dried ginger, and half a glass of whisky. Peel and alice the marrows, pour over them a syrup made of ...

    Article : 141 words
  12. GREEN GOOSEBERRY JELLY.

    Time, 1h 25min to boil the jelly. Take 61b of gooseberries, 4pt of water, llb of cane sugar to each, 1lb of fruit. Wash some green gooseberries very clean, after having taken off the tops ...

    Article : 151 words
  13. PRESERVING GREEN GOOSEBERRIES.

    To 1lb of gooseberries allow 1½lb of cane sugar and 1½ of water. Pick off the black eye, but not the [?]alk, from the largest green gooseberries you canmirocure, and set them over the fire to ...

    Article : 192 words
  14. The Fig Industry in Smyrna.

    The unpacking, sorting, repacking, and forwarding to all parts of the world of dried figs occupies more than half of the laboring population of Smyrna during five or six months of the year. ...

    Article : 143 words
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