The new practical housekeeping

Gooseberry Vineaar, — Mash two pecks quite ripe gooseberries In a tub with a mallet and add six gallons water, about milk warm ; let stand twenty-four hours, then strain through a sieve, add twelve pounds sugar stir well, and put in nine gallon cask ; if not quite full more water must be added. Stir the mixture from bottom of cask two or three times daily for three or four days, to assist the melting of the sugar ; then paste a piece of linen cloth over the bunghole, and set the cask in a warm place, but not in the sun\ any corner of a warm kitchen is the best place for it. The following spring it would be drawn off into stone bottles, and the vinegar will be fit for use twelve months after it is made. This will be found a most excellent preparation, greatly superior to much that is sold under the name of the best white wine vinegar. Many years' experience has proved that pickle made with this vinegar will keep, when bought vinegar will not preserve the ingredients. The cost per gallon is merely nominal, especially to those who have their own fruit. Let remain in cask nine months. \yWhite Pepper.—This is better to buy than the black. It is the produce of the same plant as that which produces the latter. FBUITS, Apples.—The varieties of apples are almost innumerable, and some kind can be had almost the entire year. First fruit received in the north comes from Tennessee about June let. Southern Illinois furnishes some June I5th, and from this time apples are ripening in all sections of country. Early apples are Red Junes, Early Harvest — both tart — Maiden Blush, Red Streaks, Strawberries, Porters, Golden, Ben Davis and Pippins. Pippins are good for pies and also for eating. Later in the fall the Rhode Island Greening is the best for cooking. None of our fruits are brought to such perfection, or may be preserved with such ease through the winter. The oest eating apples are tne Spitzenberg, Bell-flowers, Ben Davis, Northern Spy, Winter Pippin, Red Astrakan, Greening, Vandevere, Pound Sweet, Roxbury Russets and Willow Twigs. Apples to Keep, — For keeping late in spring the Baldwins, Northern Spy, Greenings and Wine Saps are good ; our experience being in favor of the last named. The Ben Davis and Bell-flowers are good cookintr apples yet the latter can generally be bought without specifying the kind. The nard acid kind, are unwholesome if eaten raw ; but by the process of cooking the greatest'part of the acid is decomposed and converted into sugar, a process which takes place naturally in the sweet kinds, as the fruit ripens. As more than half of the substance of apples consists of water, and as the rest of the ingredients are not of the most nutritive kind, this fruit, like most fmits, is less of a nutrient than a luxury, and an aid to digestion. When cooked they are slightly laxative, and therefore a useful adjunct to other food. They are nice cooked without paring them. Wipe clean, nearly cover with water, add a little sngar, and stew until tender, then put in a slow oven and bake until brown. The peel of the apple imparts a rich flavor. Apple sauce ^ade in the usual way, after being sufficiently stewed, if put into a slow oven and baked an hotir or so is greatly improved.