Rensselaer Journal, Volume 11, Number 24, Rensselaer, Jasper County, 21 November 1901 — AUTUMN PRESERVING. [ARTICLE]

AUTUMN PRESERVING.

We hope that Dick Croker has saved enough to enable him to pay : his passage to England. If not, we are willing to subscribe for a ticket. Anything to get rid of him. Now it 's said that old Putnam never made that famous leap. Heavens, can’t the matter be settled quietly before another Sampson-Sehley controversy arises out of it ? We are told that the failure of the reciprocity treaties means a tariff war with Europe. Perhaps! but we were told this very thing some two years ago and nothing lias come of it. Most countries are as slow to engage in commercial as they are in military wars. __ _ People are ungrateful. Hare, Americans are complaining because some corporations are charging them more than they charge foreigners; and there, foreigners are complaining because these corporations are cnarging them less than they do Americans. It’s hard to please everybody.We should like to know hy whose authority General Brooke ventured to compare our actions in the Philippines with British barbarities in South Africa? The entire world condemns the latter, while nearly the entire world admits the justice and humanity of our course. General Brooke should be given a chance to explain—officially. Don’t be too anxious to reduce the government revenues. A slight sag in prosperity might well cut these down to a very narrow margin, and, in any event, they have got to meet the heavy expense of the Nicaraguan canal and other great Government works. No one really feels federal taxation, anyway. President Roosevelt’s plan for dealing with the trusts is undoubtedly the right one. He doesn’t believe in taking radical action that will destroy the good with the bad, wreck business and cause men to lose their jobs. He merely insists that the trusts shall be required to make public enough of their affairs to enable investors to form a just idea as to the value of their securities. This would be a heavy blow at trusts “for specu lation only”. The Monroe doctrine forbids foreign nations to “colonize” on American territory; it does not specif ically forbid them to acquire land by peaceful means—for coaling stations, for instance. The question now is whether the doctrine can be stretched so as to prevent this Is Germany, for instance, to be allowed to carry out her suspected intention of acquiring a coaling station not far from the mouth of the Nicaraguan canal? There will be some pretty warm talk before this question is settled.

A logical judge in New York sot the womens’ rights people all aflutter. He has held a wife responsible for her husband’s tailor’s bill Good for him. Judging from the result in Nebraska, Mr Bryan might have raised the Republican majority in Ohio to 100,000 if he had persisted in going there to speak. The answer of Governor Beckham of Kentucky to Governor Durbin of Indiana is just about what would be expected from the former state. Even if tne ridiculous scandal invented by Mr. Beckham in regard to Governor Durbin had any foundation in fact, i' would be no answer to latter’s scath ing arraignment of Kentucky justice.

A Few T 1 intn nnd Recipes For Apples* QninccM, Pears, Kte, The first coming of frost marks the preserving season for many housekeepers, partly because green tomatoes, pears, apples cml quinces are likely to he lower in price then than early In the season, and also because the work is more pleasant with the less ardent temperature of autumn mornings. It is hardly necessary to say that preserving does not change the quality of fruit. A poor, flavorless apple or pear will make an iusipid preserve. Fruit should be well ripeUed, but not mellow, as firmness is essential in preserves. Pears and quinces are usually best for the purpose when picked somewhat green nnd ripened In a cool, dry place In the house. Unless you prefer leathery preserves do not sprinkle the sugar over the fruit and allow it to staud and suck out the fruit juice. The quince as a preserve has a very uncommon and characteristic flavor of Its own to recommend It, besides the beautiful red color it takes when cooked long enough. For this preserve pare, core and quarter the quinces. Put them in tlie preserve pan with just sufficient water to cover them. Boil until beginning to got tender and then carefully lift out the fruit. To each pound allow a half pound of sugar, and for each three pounds of sugar allow one pint of water, including what remained of the water in which the fruit was boiled. 1 When tin* sugar is dissolved and the sirup Is boiling hot, put in the fruit and allow it to cook very slowly until it is quite tender, though not broken, and the sirup will jelly when a little Is poured on a plate. Put the fruit In glass jars and pour the sirup over it, covertug in the usual way. It is generally considered better to make up this preserve with equal quantities of quinces and apples, in which case the apples need not be previously boiled, but put in at the same time the quinces are removd to the hot sirup. The apples should he of a good, firm cooking variety, and they will acquire the flavor and color of the quinces. • Sweet pickled apples are almost as j delicious as pears or peaches. Cut them in halves, cutting through the stem and leaving in the skin and core. Put three cloves iu each half. Make a sweet sirup, allowing to six pounds of apples three pounds of sugar and a pint of vinegar. Bring the sirup to a boll, put the apples in and cook until they can be pierced with a straw. Take out with a skimmer, pack In cans or jars, cook sirup a little longer and pour over them. For preserved pears select half a peck of nice fruit of medium size. Pare and cut in halves, remove the core and stem and drop the fruit as you peel it in cold water. For six pounds of pears allow four pounds of sugar and one quart of water. Place iu a preserving kettle over the Are. As soon as It boils remove the scum, put In as many pears as will conveniently lie in the sirup without crowding each other and boil from 10 to 15 minutes or until a straw will pierce through them easily. Pour the hot fruit into jars, fill up with the sirup and seal tight. A very rich g: t. n tomato preserve is made as follows: To one pound of fruit use three-quarter;, of a pound of granulated sugar. Allow the yellow rind, shaved thin, and the juice of one lemon to two pound <of fruit. Cut the tomatoes around in halves and then quarter the halves. Put the sugar on with just water enough to melt It. add the tomato and lemon nnd cook gently until the tomato is tender aiitl transparent.