164 THE FARMER'S AND 



water. I inquired the reasons. She said there were 

 two objects in it one to wash off the ashes and coals that 

 might adhere, and the other to keep the bread from becom- 

 ing too dry and hard. After washing the loaves mode- 

 rately, she put them in a barrel, and covered them closely 

 with a clean cloth. 



POTATO YEAST. 



To two middling-sized boiled potatoes, add a pint of 

 boiling water,. and two table-spoonsful of brown sugar. 

 One pint of hot water should be applied to every half pint 

 of the compound. Hot water is better in warm weather. 

 This yeast being made without flour will keep longer, and 

 is said to be much better than any previously in use. 



TO PRESERVE HAMS FROM FLIES. 



For a score of hams, take about three quarts of salt, one 

 pint of molasses, one-fourth of a pound of black pepper, 

 and two ounces of saltpetre pulverized ; mix well to- 

 gether ; lay the hams on the table with the rind down- 

 ward ; rub the mixture over them with the hand, taking 

 care to apply it to every part where there is no rind ; let 

 them lay a week, and rub them over with clear salt, which 

 continue once a week for four or six weeks, according to 

 the size of the harns, and they are ready to smoke ; or if 

 you choose after the mixture is sufficiently struck in, put 

 them into brine for two or three weeks, and smoke. When 

 smoked, hang them in a dry place. When a ham is cut 

 for use, hang it or lay it where you please, the flies will 

 not touch it. 



Some persons preserve hams, etc., from flies, bugs, etc., 

 by simply dusting every part except the rind, with finely 

 pulverized black pepper. 



