FREE BOOKS

Author's List




PREV.   NEXT  
|<   31   32   33   34   35   36   37   38   39   40   41   42   43   44   45   46   47   48   49   50   51   52   53   54   55  
56   57   58   59   60   61   62   63   64   65   66   67   68   69   70   71   72   73   74   75   76   77   78   79   80   >>   >|  
d they will soon become more healthy and vigorous. Trees exposed to cattle, hares and rabbits, may be preserved from these depredators, without the expense of fence or rails, by any of the following experiments. Wash the stems of the trees or plants to a proper height with tanner's liquor, or such as they use for dressing hides. If this does not succeed, make a mixture of night soil, lime and water, and brush it on the stems and branches, two or three times in a year: this will effectually preserve the trees from being barked. A mixture of fresh cow dung and urine has been found to answer the same purpose, and also to destroy the canker, which is so fatal to the growth of trees. APPLES are best preserved from frost, by throwing over them a linen cloth before the approach of hard weather: woollen will not answer the purpose. In this manner they are kept in Germany and in America, during the severest winters; and it is probable that potatoes might be preserved in the same way. Apples may also be kept till the following summer by putting them into a dry jar, with a few pebbles at the bottom to imbibe the moisture which would otherwise destroy the fruit, and then closing up the jar carefully with a lid, and a little fresh water round the edge. APPLES DRIED. Put them in a cool oven six or seven times; and when soft enough to bear it, let them be gently flattened by degrees. If the oven be too warm they will waste; and at first it should be very cool. The biffin, the minshul crab, or any tart apples, are the best for drying. APPLE DUMPLINGS. Pare and slice some apples, line a bason with a thin paste, fill it with the fruit, and close the paste over. Tie a cloth tight over, and boil the dumpling till the fruit is done. Currant and damson puddings are prepared in the same way. APPLE FOOL. Stew some apples in a stone jar on a stove, or in a saucepan of water over the fire: if the former, a large spoonful of water should be added to the fruit. When reduced to a pulp, peel and press them through a cullendar; boil a sufficient quantity of new milk, and a tea-cupful of raw cream, or an egg instead of the latter, and leave the liquor to cool. Then mix it gradually with the pulp, and sweeten the whole with fine moist sugar. APPLE FRITTERS. Pare some apples, and cut them into thin slices; put a spoonful of light batter into a frying-pan, then a layer of apples, and another spoonful of batter. Fry them to a light bro
PREV.   NEXT  
|<   31   32   33   34   35   36   37   38   39   40   41   42   43   44   45   46   47   48   49   50   51   52   53   54   55  
56   57   58   59   60   61   62   63   64   65   66   67   68   69   70   71   72   73   74   75   76   77   78   79   80   >>   >|  



Top keywords:

apples

 

preserved

 

spoonful

 

APPLES

 

mixture

 

purpose

 
answer
 

destroy

 

batter

 
liquor

gently

 

flattened

 

degrees

 

drying

 
dumpling
 

minshul

 
biffin
 

DUMPLINGS

 

gradually

 

sweeten


frying
 

FRITTERS

 

slices

 

cupful

 

saucepan

 
damson
 

puddings

 

prepared

 

quantity

 

sufficient


cullendar

 

reduced

 

Currant

 

Apples

 

succeed

 
dressing
 

barked

 
preserve
 

effectually

 

branches


tanner

 
exposed
 

cattle

 

vigorous

 

healthy

 

rabbits

 
plants
 

proper

 
height
 
experiments