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the loop through; so that at the end of the row, working from right to left, you have all the loops on the needle, the last one being made of a sort of loose thread at the end.
4M, or returning row, is like the second, but that you draw three off together at the last. Repeat these two rows alternately till sufficient is done.
This stitch is better adapted for making squares than stripes, as it works into a diamond or slanting form, but can readily be pulled into shape.
A couvre-pied made of this stitch, in small squares of two bright trenchant colors, would be very handsome, especially if each square was surrounded by a line of M, worked in gold or maize filoselle.
No. II.—Velvet Stistcii
is made by putting the wool twice round the hook (as for tc), and then inserting it in the stitch to be worked. Draw the wool through this, and then through all the four loops and twists of thread together, which requires a
Yon work the velvet stitch on every alternate one only of the foundation chain.
This stitch is admirably suited for stripes of bright colors, divided by a narrow one of three rows, black, maize (or gold), and black again. The bright colors ought to be of not less than four rows; and five are more effective.
The maize line should be done in coarse crochet silk; the wool used must be double Berlin.
No. III.—Loxo-princkss Stitch.
This is a pretty and novel variety of the popular "Princess" (or, as the French have called it, Tunis) crochet. The only difference in working is, that when doing the forward row, after taking up one of the front stitches, and bringing the wool through it, you draw the wool again
Materials.—8-thread black and white pearl wool; blue, crimson, green, and amber 8-thread wool, and any abort pieces of colore; also a course book; cord and tassels.
The cushion consists of stripes of various colors, arranged so as to harmonize with a line of pearl wool between every two, and also all round the cushion. For this you begin and end with this wool, and afterwards work two lines, to join the other two sides of the square.
With the pearl wool work a chain of seventy stitches, and do one row forward and one backward, to make one pattern of this stitch. Join on a colored wool, and york thirty rows, making fifteen patterns; then the two pearl-wool rows again, then another color, until you have five colored stripes and six narrow pearl lines. Do a pearl line at the top and bottom.
The pattern is worked in cross-stitoh, which
is done on this crochet as easily as on canvas. Use a large rng-needle and single-wool. The zigzag line is in one color, brown or black, the flower in three shades of bright color. It may be worked entirely in one set of tints, on each stripe, or each flower in a different one, according to taste. In the latter case you can use up any spare bits of wool you may have on hand; but the effect is, perhaps, better the other way. Suppose there are five stripes of the following colors—amber, blue, crimson or scarlet, green; and the design be worked on each in three shades of the color following it, only with green on one amber stripe and blue on the other, it would look very handsome. The tassels to be made of wool of the leading color.
Our second cut is the pattern of the stripe enlarged.
DIRECTIONS FOR PRESERVING FRUITS, ETC.
It has been our custom every year, during the months of June, July, and August, to publish a large number of useful receipts suited to the preserving season. Having many new subscribers this year, we republish the collection, with the addition of many new ones, which will be found very valuable.
OBSERVATION OH PRRSRRVIN0.
A very common discovery made by those who preserve fruits, etc., is, that the preserve either ferments, grows moaldy, or becomes candied.
These three effects arise from three separate causes. The first from Insufficient boiling ; the second from being kept in a damp place, assisted in some degree by the first cause; and the third from being too quick and too long boiling.
Preserves of all kinds should be kept entirely seclndod from the air, and in a dry place. In ranging them on the shelves of a store-closet, they should not be suffered to come in contact with the wall. Moisture in winter and spring exndes from some of the edgiest walls, and preserves invariably imbibe It, both in dampness and taste. It Is necessary occasionally to look at them, and if they have been attacked by mould, boil them up gently again. To prevent all risks, It is always as well to lay a brandy paper over the fruit before tying down. This may be renewed In the spring.
Fruit jellies are made In the ratio of a quart of fruit to two pounds of sugar. They must not be boiled quick, nor very long. Practice, and a general discretion, will be found the best guides to regulate the exact time, which necessarily must be affected, more or less, by level causes.
If you do not possess a drying-stove, the fruit may be dried in the sun on flagstones, taking care that insects are not suffered to approach it; a garden glass to cover the preserve will keep them off. If dried In an oven, it must be of gentle warmth, and they must be done slowly.
DIFFERENT DEGREES OF PBVFJ.BIHG SUOAR.
The various purposes to which sugar is applied require it to be in different states : these are called degrees. They l to the number of thirteen.
First Degree.—Replace the clarified sugar In the pre* Berving-pan, to boil gently, take a drop of it on the thumb and touch it with the forefinger; if, on opening them, it draws to a fine thread, and In breaking forms two drops on each finger, it is at the right point .
Second.—A little more boiling brings it to this point, when the thread will draw farther before it breaks.
Third.— At this point the thread may be drawn as far as the span will open withoat breaking.
Fourth — On stitI increasing the boiling, little raised balls are formed on the surface of the sugar.
Fifth.—Take up some of the sugar on a skimmer, and drop It on the rest, when it should form a slanting streak on the surface.
Sixth.--Boll He at a little longer; the streak or tail is now larger, and it has reached this point.
Seventh.— Take out a sklmmerful of the sugar, blow through it, and small sparks of sagar will fly from it.
Eighth.— The same proof as above; the sparks should be larger and stronger.
-Vin/A.—Take the sugar in the skimmer as before, give it a shake, and if the sparks are large, and adhere together, on rising, it is at the right point
Tenth.—Dip your fingers in cold water, and then into the sugar instantly, and again into the water, when the sugar will roll into a ball, which will be supple when cold.
Eteventh.—At this point the ball or bullet will be harder when cold than the last.
Twelftfi.— Prove as above; the bullet should crumble between the fingers, and, on biting, will stick to the teeth.
Thirteenth.—At this point it should snap clean when bitten. This point is very difficult to attain, for in Increasing the height the sugar is apt to burn ; it is better, therefore, to try the proof very frequently. Another process is much used by the connection, and produces a deep color; it is made by putting a little water to the sugar and boiling it without skimming, or otherwise touching the sugar till of the right color, then take it off and use immediately.
If, on preparing the sugar, you miss the right point, add a little cold water, and boil once more.
Observations.—The skimmer should never be left in the preserving-pan after the sugar is clarified, nor after the scum is removed.
Be very careful not to stir or disturb the sugar, as that Would cause its diminution.
In boiling the sugar, particularly the two last degrees, the sugar Is continuously rising and falling, and, on falling, leaves marks on the side of the pan, which the heat of the fire would soon burn, and thereby spoil the whole of the sugar. To avoid this, have by the side of you a pan of cold water and a sponge, upon which wipe the sides of the pan carefully the instant after the sugar has fallen.
To Clarify Sooar.—Take the quantity of fine white loaf-sugar you intend to clarify, add to It of very clean warm water half a pint for every pound; when dissolved, add to H the white of one or two eggs—as the quantity may require—well whipped, put It on the fire, and when it comes to a boil, pour into it an ordinary teacupful of cold water; on its rising again to a boil, remove a and let It settle for twenty minutes ; skim the scum from the top, pour off the syrup into a clean vessel with sufficient quickness to leave all the sediment at the bottom, and such steadiness as to prevent any of the latter rising and mixing with it.
To Preserve Strawberries.—To two pounds of fine large strawberries, add two pounds of powdered sugar, and pot them in a preserving kettle, over a slow fire, till the sugar is melted ; then boil them precisely twenty minutes, as fast as possible; have ready a number of small jars, and put the fruit in boiling hot. Cork and seal the jars immediately, and keep them through the summer In a cold, dry cellar. The jars must be heated before the hot fruit is poured in, otherwise they will break.
To Prbbrrtr Strawberries Or Raspberries, For Creams Or Ice8, Without Boilisq.—Let the fruit bo gathered in the middle of a warm day, in very dry weather; strip It from the stalks directly, weigh it, turn it Into a bowl or deep pan, and bruiso it gently; mix with an equal weight of fine dry sifted sugar, and put it immediately into small wide-necked bottles; cork these firmly without delay, and tie bladders over the tops. Keep them In a cool place, or the fruit will ferment . The mixture should be stirred softly, and only