will be very nice with only sugar, There is a vast difference between fruit with cream and fruit with milk. Cream is easily digested and slow to sour, while just the contrary is true of milk after the cream has been removed. Yet we have known people to live after eating strawberries aud buttermilk, and we have also known people to die after eating hot apple dumplings and Gold milk. If you happen to be the fortunate possessor of a berry patch, et the children go out before breakfast and pick and eat. Properly trained thildren will not abuse this privilege. GROCERIES. Saco.—The small white sago, called ‘‘ pearl,’ is best. Ratstns should be bought in small quantities; small boxes are best. Rice.—The Southern rice cooks much quicker, and is nicer than the Indian rice, ; Macaroni.—Good macaroni is of a yellowish color, does not break in cook- ing and yields four times its bulk. CHEESE, which feels soft between the fingers, is richest and best, and should be kept in a box in a cool dry place. Corn Meat does not keep well and should be bought in small quantities. South the white meal is used, and North the yellow 1s the tavorite. Corn is a heat producer and is a useful winter diet. VINEGAR, Which is made of wine or cider, is the best. Buy a keg, or half barrel of it, and set it in the cellar, and then keep a supply for the casters in a junk bottle in the kitchen. If too strong, vinegar will ‘‘eat’’ pickles. Harp Soap should be bought in large quantity, and laid to harden in bars piled on each other. Hard soap is more economical than soft, as it is not so easily wasted. Spices AND Pepper should be ground fine, and put: in large-mouthed glass bottles, or kept in tin cans, inadry place. Avoid bright red peppers, spices, and sauces. ’ STarcH may also be bought in large quantities at a considerable discount from the retail price, which, in a large family, makes a difference in the yearly expenses. The best starch is the most economical. BucKWHEAT Mean, Ric— anp Hominy should be purchased in small quan- tities, and kept in covered kegs or tubs. Several of these articles are in- - fested with black insects, and an examination should be occasionally made for them. Larp.— The best lard is made from leaf fat which adheres to the ribs and belly of the hog. This is known as leaf lard. Most lard is. however made GROCERLES. Nits 427 Veg” 428 GROCERIES. of both leaf fat and meat fat, the latter cut into small pieces and rendered, Good tard should be white, solid, and without any disagreeable smell. Eaas.—To determine the exact age of eggs, dissolve about four ounces of common salt in a quart of pure water and then immerse the egg. If it be only a day or so old, it will sink to the bottom of the vessel, but if it be three days old it will float in the liquid; if more than five it comes to the surface, and rises above in proportion to its increased age. Satt must be kept in the dryest place that can be found. The best for table use is put up in boxes, but if a quantity be purchased, it should be stored in a glass jar, and closely covered. When it becomes damp in the salt-stands, it should be set by the fire to dry, and afterwards reduced to fine powder again. CorrEE AND TEA can be bought with advantage in considerable quantities. Coffee improves by age if kept in a dry place, as it loses its rank smell and taste. Several cents a pound may be saved by buying a bag of coffee or half chest of tea. Tea loses its flavor if put up in paper, and should be kept in glass or tin, shut tight. Coffee should be kept by itself, as its odor affects other articles. Ae .

AI-modernized reading of the original text

will be very nice with only sugar, There is a vast difference between fruit with cream and fruit with milk. Cream is easily digested and slow to sour, while just the contrary is true of milk after the cream has been removed. Yet we have known people to live after eating strawberries and buttermilk, and we have also known people to die after eating hot apple dumplings and cold milk. If you happen to be the fortunate possessor of a berry patch, et the children go out before breakfast and pick and eat. Properly trained thildren will not abuse this privilege. GROCERIES. Saco.—The small white sago, called ‘‘ pearl,’ is best. Ratstns should be bought in small quantities; small boxes are best. Rice.—The Southern rice cooks much quicker, and is nicer than the Indian rice, ; Macaroni.—Good macaroni is of a yellowish color, does not break in cooking and yields four times its bulk. CHEESE, which feels soft between the fingers, is richest and best, and should be kept in a box in a cool dry place. Corn Meat does not keep well and should be bought in small quantities. South the white meal is used, and North the yellow 1s the tavorite. Corn is a heat producer and is a useful winter diet. VINEGAR, Which is made of wine or cider, is the best. Buy a keg, or half barrel of it, and set it in the cellar, and then keep a supply for the casters in a junk bottle in the kitchen. If too strong, vinegar will ‘‘eat’’ pickles. Harp Soap should be bought in large quantity, and laid to harden in bars piled on each other. Hard soap is more economical than soft, as it is not so easily wasted. Spices AND Pepper should be ground fine, and put in large-mouthed glass bottles, or kept in tin cans, inadry place. Avoid bright red peppers, spices, and sauces. ’ STarcH may also be bought in large quantities at a considerable discount from the retail price, which, in a large family, makes a difference in the yearly expenses. The best starch is the most economical. Buckwheat Meal, Rice— and Hominy should be purchased in small quantities, and kept in covered kegs or tubs. Several of these articles are in- - fested with black insects, and an examination should be occasionally made for them. Larp.— The best lard is made from leaf fat which adheres to the ribs and belly of the hog. This is known as leaf lard. Most lard is. however made GROCERLES. Nits 427 Veg” GROCERIES. of both leaf fat and meat fat, the latter cut into small pieces and rendered, Good tard should be white, solid, and without any disagreeable smell. Eaas.—To determine the exact age of eggs, dissolve about four ounces of common salt in a quart of pure water and then immerse the egg. If it be only a day or so old, it will sink to the bottom of the vessel, but if it be three days old it will float in the liquid; if more than five it comes to the surface, and rises above in proportion to its increased age. Satt must be kept in the dryest place that can be found. The best for table use is put up in boxes, but if a quantity be purchased, it should be stored in a glass jar, and closely covered. When it becomes damp in the salt-stands, it should be set by the fire to dry, and afterwards reduced to fine powder again. CorrEE AND TEA can be bought with advantage in considerable quantities. Coffee improves by age if kept in a dry place, as it loses its rank smell and taste. Several cents a pound may be saved by buying a bag of coffee or half chest of tea. Tea loses its flavor if put up in paper, and should be kept in glass or tin, shut tight. Coffee should be kept by itself, as its odor affects other articles. Ae .

Buckeye cookery