578 DR. CHASE'S RECIPES. 



well as a regular soldering iron, but one of these would be very convenient In 

 every family — especially in the country — for purposes of soldering tinware, to 

 save taking it to town to get it done, or otherwise stuffing a rag into the hole. 

 Soft soap will do the same, but takes much longer. 



Flavoring Extracts, Lemon and Orange, Home-Made.— When- 

 ever either of these fruits are being used cut the rinds rather finely and put into 

 fruit jars or large-mouthed bottles and cover with alcohol ; fill and press in from 

 time to time until full, keeping covered with the alcohol. After a couple of 

 weeks the flavor will be nearly or quite equal to the extracts kept on sale, espe- 

 cially so, if the bottle or jar is pressed full of the rinds and the crevices only 

 ailed with the alcohol. Use the same as the extract. 



Elevator from Cellar to Pantry. — Elevators from kitchen to dining- 

 room are very common, but not any more important than one from cellar 

 t,o pantry. It can be made with 3 or 4 shelves, using plank for end pieces, and 

 will be better if made with a back of wire cloth, with doors in front, having the 

 same covering in the place of panels, the same as safes for victuals; then the 

 -'voman can place her victuals therein and lower to the cellar without going 

 down at all, and raise when wanted for the next meal. If a wife is worth sav- 

 Sag, have one put in at once, and she will bless you, as well as the day you had 

 it done. Make as light as jwssible to be stout enough for the purpose. Any 

 good mechanic can do it. 



1. VINEGAR— from Sugar.— Good brown sugar, J^ lb.; soft warm 

 ^ater, 1 gal. Keep same proportions for any amount you desire to make, 

 feast, good brewer's, J^ pt. or hop, home-made, 1 pt. strained for each 10 gals. 

 OiRECTiONS — Dissolve the sugar in a pail by pouring hot water upon it and 

 stirring, or else put into the keg and shake thoroughly to dissolve it; then add 

 the balance of water for the amount to be made, and add the yeast when the 

 ipater is only warm. To scald yeast kills it. The kegs or bbls. should never 

 »e more than % or ^ filled, as vinegar to make quickly must have a large sur- 

 tace to allow warm air to come in contact with the fluid. Put mosquito netting 

 or coarse cheese cloth over the bung to keep out the flies and let the air in. If 

 shaken daily it makes quicker — in from 2 to 4 weeks, according to the heat of 

 'ihe sun or the warmth of the room in which it is placed. A pt. to 1 qt. of 

 shelled corn will do very well in place of yeast, as it has a great fermenting 

 power; but after 3 weeks at most, if corn is used, the vinegar must be drawn 

 off to get rid of the corn. If you have 1 gal. of good vinegar to put into each 

 5 being made, no yeast or corn need be used. 



2. Vinegar, from Molasses.— Good molasses, 1 qt. to each gal. of 

 tvarm, soft water. Make every way the same as No. 1 . 



3. Vinegar, from Sugar or Molasses, Hop Yeast and Corn. - 

 Mrs. K. J. Simpson of Hedgeman, Kan., in answer to an inquiry in the Blade, 

 "how to make vinegar," says: "To 10 gal. of water take 10 lbs. of sugar, 1 

 gal. of hop j^east sponge, set and let get light as for bread, boil 1 gal. of corn 

 till tender, when cool pour in an open keg or jar all together, and in 3 or S 



