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point-daub with it; let it remain till nearly dry; then rub it off bard with a woolen cloth. Whiting is good to remove it. Saleratus water is good to remove putty while green on the glass.

(15.) To Extract Ink from Floors. Remove ink from floors, by scouring them with sand wet with water and the oil of vitriol, mixed.' Then rinse them with strong saleratus water.

(16.) To temper Earthenware Boil earthenware that is used for baking, (before using it, as it will be less liable to crack,) covering it with cold water, and then heating it gradually. Let it remain in till the water has cooled. (17.) To loosen tightly-wedged Stopples of Decanters and

Smelling-bottles. Rub a feather dipped in oil round the stopple, close to the mouth of the bottle ; place the mouth of the bottle towards the fire, about two feet from it. When warm, strike the bottle lightly on both sides, with any convenient wooden instrument and take out the stopple. You may have to repeat the process By perseverance, you will ultimately tri. umph, however closely wea ged in.

(18.) To prevent the formation of a Crust in Tea Ketlles. Keep an oyster-shell in your tea kettle. By attracting the stony particles to itself, it will prevent the formation of a crust.

(19.) To cleanse Phials and Pie Plates.. Cleanse bottles that have had medicines in them, by putting ashes in each, immersing them in cold water, and then heating the water gradua ly till it boils. After boiling an hour, let them remain in the water till it is cold. Wash them in soap suds, and rinse them till clear in fair water. Pie plates that have been long used for baking, are apt to impart an unpleasant taste on account of the rancidity of the butter and lard imbibed. Put them in a brass kettle, with ashes and cold water, and buil them an hour.

(20.) To renovate Feather Beds and Mattresses. Make soiled and heavy feather beds clean and light thus:--Dip & stiff brush in hot soap suds, and rub them; when clean, lay them ou a shed, or in some clean place, and let it rain on them ; when thoroughly soaked, let them dry a week in the hot sun, shaking them well, and turning them over daily, and covering them nightly with a thick cloth. It is quite as well as to empty the feathers, and to wash them and the tick separately, and much easier. Dry the bed thoroughly before sleeping on it. Hard and dirty hair mattresses can be made almost as good as new, by ripping them, washing the ticking, picking the hair free from bunches, and keeping it some days in a dry, airy place. Fill the ti :king lightly, when dry, and tack it together.

(21.) To clean Bed Ticks, however badly soiled Apply Poland starch, by rubbing it on thick, with a wel Joth

80 CABAP AND WHOLESOME DRINKS FOR WARM WEATHER. Place t in the sun. When dry, rub it in with the hands. Repeat it, if necessary. The soiled part will be as clean as new.

(22.) To clean Bedsteads, and keep them free of Chintzes. Apply lard.

(23.) Creaking Hinges, Ironing Board, Sheets and Holders,


Put soft soap on the hinges. Keep expressly for ironing, an inng. ing apparatus; cover with old flannel, and then with fine cottor, a board twenty-four by fourteen inches, as a convenient appendage for the ironing of small articles. Mend clothes before washing, except · stockings.

(24.) To clean the inside of a Stove. Introduce the poker, or some convenient instrument, by removing the top of the stove or otherwise, and scrape the slag off, while red hot.

(25.) A cheap Water Filler. Lay a thick bed of pounded charcoal on the bottom of a large comnon earthen flower-pot, and over this lay a bed of fine sand about four inches thick.



(1.) Sassafras Mead. This is a very pleasant, wholesome, and cheap beverage in warm weather. Stir gradually with two quarts of boiling water, three pounds and a half of the best brown sugar, a pint and a half of good West India inolasses, and a quarter of a pound of tartaric acid. Stir it well, and when cool, strain it into a large jug or pan, then mix in a quarter of an ounce of essence of sassafras. Transfer it to clear bottles (it will fill about half a dozen), cork it tightly, and keep it in a cool place. Have ready a box containing about a quarter of a pound of carbonate of soda to use with it.

To prepare a glass of it for drinking, pour a little of the mead into a tumbler, stir into it a small quantity of soda, and then add sufficient ice water to half fill the glass ; give it a stir, and it will immediately foam up to the top.

(2.) To make Pineappleade. This is a delightfully refreshing drink in warm weather, and is much used in the West Indies. Pare some ripe pineapples, cut them into thin slices, then cut each slice into small bits, put them into a iarge pitcher, and sprinkle powdered white sugar among them: pour on boiling water in proportion of half a pint of water to each pineapple; cover the pitcher, stop up the spout with a roll of soft papier, aud let the pinearne infuse into the water til. it becomes quite cool, stir

Ang and pressing down the pineapple occasionally with a spoon, to get out as much juice as possible. When the liquid has grown quite cold, set the pitcher for a while in ice. Then transfer the infu. sion to tumblers, add some more sugar, and put into each glass a lump of ice. You may lay a thin slice of fresh pineapple into cach tumbler before you pour out the infusion.

(3.) Brown Spruce Beer. Pour eight gallons of water into a barrel, and then eight gallous mure boiling hot; add twelve pounds of molasses, and half a pound of essence of spruce; and when nearly cool, put in half a pint of good ale yeast. This must be well stirred and well mixed, and leave the bung out two or three days; after which the liquor may be immedi. ately bottled, well corked and tied, and packed in sawdust or gund, when it will be ripe and fit to drink in a fortnight.

(4.) Cottage Beer. Take a peck of good sweet wet bran, and put it into ten gallons of water with tl.ree handfuls of good hops; boil the whole together in an iron, brass, or copper kettle, until the bran and hops sink to the bottom. Then strain it through a hair sieve, or a thin sheet, into a cooler, and when it is about lukewarm, add two quarts of molasses.

As soon as the molasses is melted, pour the whole into a nine or ten gallon cask with two tablespoonfuls of yeast. When the fermentation has subsided, bung up the cask, and in four days it will be fi:

for use.


Sweetmeats should be kept in a cool, dry place; they should be properly boiled, and then they will not be likely to ferment; but they should be well looked to the first two months, and if not likely to keep set the jar in the oven after the bread comes out, or on a hot hea.rth.

As soon as preserved fruit is entirely cold, it should be covered with either a carmel cover (for which I shall give directions,) or white paper, cut the exact size of the pot or jar, that the fruit may be covered; then dip the paper in a liquid, one part pepper-sauce, two parts (fourth proof) brandy. Then an entire white paper tied down over the top, pricked full of holes, and the article mentioned that the pot contains, and the year made, &c. I am thus particular, as I feel that those to whom this will be most welcome, will not have a mother to leach these little et ceteras. Jellies should be covered in the same way.

A pan should be kept for preserving, of double block tin. A brw handle opposite the straight one for safety will do well ; skimmers, sieves, and spoons, should be kept on purpose for sweet things. I. brass is ever used, it must be kept free from verdigris.

It is necessary that nice conserves should be put into small jelly Dols or glasses, that no mo'e should be disturbed than w'lat is rien

quired at the time wanted; there are many reasons, which will soon appear to all good managers.

(1.) A Carmel Cover for Sweetmeats. Dissolve eight ounces of double refined sugar in three or four spoonfuls of water, and three or four drops of lemon juice; then put into a brass kettle. When it boils to be thick, dip the handle of a spoon in it, and put that into a pint basin of water. Squeeze the sugar from the spoon into it, and so on, till you have all the sugar. Take a bit out of the water, and if it snaps, and is brittle when cold, it is done enough. But only let it be three parts cold, then pou- the water from the sugar, and having a copper form well oiled, rur the sugar on it, in the manner of a maze; and when cold, you muy put il on the dish it is to cover; but if on trial the sugar be not brittle, pour off the water, and return the sugar into the kettle and boil again : it should look thick, like treacle, but of a bright, light, good color. It is an elegant cover.

(2.) To Preserve Plums an Elegant Green. 8 lbs. of double refined sugar; 8 lbs of fruit, prepared as below.

Take the plums whilst a pin will pass through them, set them covered with water, in which a little alum has been dissolved, in a brass kettle on a hot hearth, to coddle. If necessary, change the water, they must be a beautiful grass-green ; then if you prefer, peel them and coddle again; take eight pounds of this fruit to the above sugar after it has been dissolved in one quart of water and nicely skimmed. Then set the whole on the fire to boil, until clear, slowly, skimming them often, and they will be very green; put them up in glasses, as before directed, for use. Cherries, apricots, or grapes, can be done in this way; they look fine.

(3.) To Preserve Cherries.

4 lbs of fruit; 3 lbs. of sugar. fake ane quart of water, melt some sugar in, and boil, tnén the rest, boil and skim, then put in the cherries, boil softly but stead iy, take off the scum as it rises, and take them off two or three times and shake them, and put them on again; then let them boil fast. When the fruit looks clear, take it out with a skimmer, and boil the syrup until it will not spread on a China plate ; then return the fruit, and let it cuol; then pot for use.

(4.) To Keep Damsons. Take damsons when they are first ripe, pick them off carefully, wipe them clean, put them in snuff bottles, stop them up with nice new corks, that neither air nor water can penetrate. Set the bottles in a kettle of cold water, put over the fire, let them heat slowly, then let them boil slowly for half an hour, set off to cool, let the bottles remain in the water until cold, then rosin the corks, and set them in a cool cellar; they will keep one year nice, if done right. But they must be used as soon as opened. It will answer as well in place the bottle in a good brick oven after the bread is rernoved. All kinds of fruit can be preserved in the same way, placed with the mouth downwards, to prevent fermentation.

(5.) To Preserve Quinces. Take a peck of the finest golden quinces, put them into a hell-metal kettle, cover with cold water, put over the fire, and boil until done soft, then take them out with a fork into an earthen dish ; when sufficiently cool to handle, take off the skin, cut open on one side and take out th: core, keeping them as whole as possible. Take their weight in double refined sugar, put it with a quart of water into the kettle, let it boil, and skim until very clear, then put in your quinces; two oranges cut up thin and put with the fruit, is an improvement. Let them boil in the syrup half an hour, then with your fruit-ladle take out the fruit, &nd boil the juice sufficiently, then pour it over the fruit.

(6.) To Preserve Peaches. 10 lbs. of nicely peeled fruit; 2 lernons, fresh; 10 lbs. of loaf sugar. The white clingstone is the nicest; peel and drop into a pan of rater, cut up the lemons, break the sugar slightly, put into a well linned kettle (brass will do if nicely cleaned), with one quart of water and the lemons, let it scald, and skim, and having the required quantity of peaches in a nice stone jar, pour the syrup over, let it stand over night, then put all into the preserving kettle and boil slowly, until the fruit looks clear; take out the peaches, and boil down the syrup to a proper consistence, and pour over the fruit.

(7.) To Preserve Magnum Bonum Plums.

12 lbs. of plums ; 12 lbs. of loaf sugar; 2 oranges. Take two pounds of the sugar, and make a weak syrup, pour it boil. ing upon the fruit, let it remain over night, closely covered; then, if preferred, skin them, and slice up the oranges nicely, dissolve the rest of the sugar by taking the large cakes and dip in water quickly, and instantly brought out. If the plums are not peeled, they must be nicely drained from the first syrup, and the skin pricked with a needle. Do them gently, until they look clear, and the syrup adheres to them. Put them one by one into small pots, and pour the liquor over. These plums will ferment if not boiled in two syrups.

(8.) To Preserve Barberries.

6 lbs. of barberries ; 6 lbs. of sugar. Put the sugar and fruit into a jar, and place the jar in a kettie of boiling water; let it boil until the sugar is dissolved, and the fruit soft; let them remain all night. Next day put them into a preserving.pan, and boil them tifteen minutes; then pot, as soon as cool. The next day cover as directed, tie close, and set by.

(9.) Raspberry Jam. 6 lbs. of nicely picked fruit; 6 lbs. of loaf sugar. Put the fruit into a nice kettle over a quick fire and stir constantly

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