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THE VIRGINIA MODE OF CURING HAMS. 



Dissolve two ounces of saltpetre, and two tea-spoonful 8 

 of saleratus, in salt pickle (salt and water,) as strong as 

 possible ; for every sixteen pounds of ham, add half a 

 pint of molasses. Then put the hams into the pickle, and 

 let them remain three or four weeks ; then take them out 

 and smoke them with the hocks downward, to preserve 

 the juices. 



TO MAKE POTATO STARCH. 



Take raw potatoes, pare them, and grate them ; place 

 the pulp in a strainer ; pour cold water a number of times 

 on the pulp while in the strainer, and catch the water in 

 a vessel underneath. A white substance will be found 

 in the bottom of this vessel. Now turn the water off, 

 and when the sediment is perfectly dried, it is starch. 



TO IMPROVE THE FLAVOR OF MOLASSES. 



The use of molasses, or treacle, in the United States, 

 is very great, and it can be had at almost every country 

 store. Some people dislike the peculiar flavor of molas- 

 ses, and the following is a mode by which it may be much 

 improved. It will then answer for sweetening tea and 

 coffee, or for preserves, cake, and the like. 



Take such quantity of molasses as may be desired ; 

 add to it an equal weight of soft, pure water ; boil these, 

 with about one-eighth part of powdered charcoal, for half 

 an hour. Strain the whole, and let it evaporate slowly, 

 till it is of the usual thickness of molasses. 



This is well worth trying by those who desire a good 

 and cheap article of sweetening. 



PRESERVING BREAD MOIST. 



The other day, says an editor, I saw a lady, on taking 

 her bread out of the oven, wash her loaves with cold 



