202 JELLIES. 



are often added, such as logwood, sulphate of copper, and 

 sugar. Dr. Bancroft's receipt, for proportions, is twelve oun- 

 ces of galls, to be boiled with six of logwood, in five quarts of 

 soft water, for two hours, the decoction to be strained, and 

 made up one gallon, to which five ounces of sulphate of iron, 

 five of gum-arabic, and two of muscovado sugar, are to be 

 added. A simpler mode has the authority of a celebrated 

 chemist ; it is to infuse three ounces of galls, one of logwood, 

 one of sulphate of iron, and one of gum-arabic, in a quart of 

 cold water for a week, adding four grains of corrosive subli- 

 mate to prevent mouldiness. An extraction of the soluble 

 parts of the galls may be more economically attained by the 

 repeated affusion of fresh portions of the water, than by 

 steeping them in the whole at once. A single drop of oil of 

 lavender prevents ink from moulding. Put one drop to a 

 pint. (Quarterly Review, No. 21, Art. XIV.) 



INDIAN MEAL. This article should not be bought in 

 large quantities for family use ; it should be kept in a cool 

 closet, and many housekeepers place in the centre of their 

 meal chest or tub a large clean stone ; it tends to prevent 

 fermentation, and to keep the meal cool. 



INDIAN BREAD. 



Boil a cupful of sifted meal in a little water and salt till 

 nearly dry, stirring often ; let it cool, then add five eggs well 

 beaten, and enough rich milk to make a thin batter. Bake 

 in a quick oven, in small tins. Butter the tins. 



* JELLIES. Almost all fruit-jellies are made by adding 

 a pound of sugar to a pint of strained juice of fruit ; yet if 

 the best white loaf-sugar is used, and the fruit is just ripe, 

 and gathered when the weather is dry, and the extracted 

 juice is reduced by boiling, a pound of sugar to a quart will 



