CHAPTER XVI. 



MISCELLANY. 



IN this department a great variety of tables, hints, faas, 

 recipes, and the like are given ; without any regard to 

 order of classification. They will all be found useful. 



TO MAKE BLACK SALTS. 



Set up a leach. This is done by taking a strong cask, 

 or tub made on purpose. Bore a hole in the bottom, and 

 place the cask on some blocks of wood to raise it up from 

 the ground, so as to catch the water which drops from the 

 hole in the cask. Then place on the bottom of the bar- 

 rel, inside of it, three or four pieces of wood or bricks, 

 and a layer of clean straw on the top of them. Now fill 

 the leach with ashes. Keep the ashes thoroughly wetted 

 with hot water, (if possible,) and keep it dripping till the lye 

 loses its color. The lye must then be boiled in kettles 01 

 pans until it crystallizes dry. These black salts always 

 find a ready cash market. 



It is scarcely possible to give very definite informa. 

 tion on such simple matters. The emigrant's neighbors 

 can, and will teach him more of such little matters than 

 a book can. 



TO MAKE MAPLE SUGAR. 



A brief description of the process is given as used by the 

 citizens of Vermont in the manufacture of sugar from the 

 sap of the maple-tree. The process in the early settle- 



