264 EVERY MAN HIS OWN FARBIER 



ready over the fire, and when the beef was all packed 

 in the barrel, it was poured on boiling hot. This pre 

 vented and destroyed all fly-blows. In a week, the 

 pieces were taken out, drained and wiped ; the pickle 

 was boiled over again, scummed, and again poured 

 boiling hot on the meat when re-packed. The process 

 answered the purpose perfectly. 



A method of preserving cream. 



Take twelve ounces of white sugar, and as many 

 grains of finely powdered magnesia, and dissolve them 

 in a small quantity of water, over a moderate fire. 

 After the solution has taken place, 12 oz. of new 

 cream should be immediately added, and the whole 

 uniformly mixed while hot. Let it then gradually 

 cool, and pour it into a bottle, which must be carefully 

 corked. If kept in a cool place, and not exposed to 

 the air, it may be preserved in a sweet state for several 

 weeks, and even months. 



To prevent bottled cider from bursting. 



Make a strong frame of plank, say, 1^ or 2 inches 

 thick and nine deep, by locking it together edge-wise, 

 f lace it in the cellar, and sit the bottles of cider in it, 

 (after being well corked) as close as possible, until it 

 is entirely filled, except the space for one bottle, which 

 must be left; to commence taking them from, when 

 wanted for use. Then put clean sand on them, and 

 settle it between the bottles, by throwing on alternately 

 water and sand, until the sand is well settled halfway 

 up the neck of the bottles. In that situation the bot- 

 tles will be preserved, filled with the very best cider 

 for any length of time. 



