THE GENESEE FARMER 



63 



fatrits' Jl^prtiiiciit. 



ORIGINAL DOMESTIC EECEIPTS. 



To Make an Excellent Yeast. — Take half fi 

 peck of potatoes, and boil them. When done, peel 

 and mash tliem fine, then add one qnart of flour, and 

 mix well wiih potatoes — add cold water sufiL'ient to 

 make a very thin batter. iStir well, and strain through 

 a colander. Then add a tea cup of seed yeast, and 

 let it rise. When light, take sunicient flour for desir- 

 ed quantity of breati, and wet entirely with the thin 

 yesist, adding a little salt. Do this at evening, and in 

 tlie morning knead into loaves; let it rise, and bake. 

 The very lightest bread can be made with wheat or 

 lye flour. 'I'he yeast will keep two or three weeks 

 in cold weather. 



To Preserve Cobnkd Beef for Summer Use. — 

 In the month of April, or May, when the brine begins 

 to ferment, take up the beef — empty the brine h-om the 

 barrel; and wash and dry with a cloth. Then take a 

 tub of water, and wash each piece of meat well, and 

 also dry with a cloth. "When all is done, take dry salt 

 and rub thoroughly on each piece, and lay back in the 

 barrel. When all is completed, cover the barrel, and 

 theb^ef will keep two years or more, as nice as when 

 first packed. Salt beef should be put iu warm water 

 the day before using, to extract the salt. 



For Curing Hams. — Take of salt 12 lbs.; molas- 

 BPs I a gallon; brown sugar 2 fts. ; salt petre ^ lb. — 

 Make the salt petre fine, and mix well with salt, then 

 add of cloves, allspice and black pepper 1 tablespoon 

 full each, pounded fine. Mix all well together, and 

 rub on the hams. The above quantity will cure 1-7 .5 

 lbs. of meat. The hams should be taken up once in 

 tsvo weeks, and rubbed with the liquid in the bottom 

 of the tub. Let them lay six weeks in pickle, then 

 smoke with corn cobs. 



Tor Making Vinegar. — The cheapest mode of 

 making vinegar is, to mix five quarts of warm rain 

 water, with two quarts of molasses; and four of yeast. 

 Keep in a warm place, and in a few weeks you will have 

 the very best of vinegar. 



Orange Custards. — One sweet orange; four spoons- 

 fiil of sugar; four eggs; one quart milk. Squeeze the 

 Juice, and grate the peel. A little rose water is a great 

 q,ddition. Bake or boil. 



Sweet Potato Pudding. — Boil two large potatoes 

 -—mash fine and strain. Add a piece of butter size of 

 an egg; a little salt; a pint of sour milk, or butter 

 milk; a tea cup of sugar; two small tea spoonsful soda 

 cUssolved iu water. Bake, and serve with cream, or 

 Si^me kind of sauce. 



Cure For Ague and Fever. — Sulphate Quinine 

 one drachm; water one ounce; eh.xir vitriol 30 drops. 

 IJose, 30 drops, once in f jur hours, in absence of fever. 

 An excellent remedy. 



Whooping Cough. — A tea spoonful of castor oil, to 

 a table spoonful ful of molasses; a tea spoonf.il of the 

 mixture to be given whenever the cough is trouble- 

 some. It will afibrd relief at once, and in a few days 

 effects a cure. The same remedy reheves the croup, 

 hawever violent the attack. 



Cure for Tnursino Sore Moutfi. — Mi.x carbonate 

 of iron, sixty-five grains; rhubarb, giiin and aloea^ 

 each twenty-four grains, pulverized; pulveriztd e])Ccao 

 and Castile soap, cacb, twelve grain.s; nux well, and take 

 about a grain, or what you can lay on the point of a 

 small pen knife, three times aday, befoie eating. It 

 diarrhea is produced, reduce the dose. A dijcoction 

 of blood root is the best mouth wa<h. Almnsl inva- 

 riably a ceatain cure. Have tried it myself. The 

 patient should make free use of ale or strong beer, as a 

 tonic. 



For Cough and Pain in the Chest. — Equal 

 parts of hoarhound tojjs; elecampane roots, and young 

 William roots and tops. Boil uatil strength is extract- 

 ed adding boiling water as it decreases. Then strain, 

 and add sulucient sugar to make very sv.'eet. Boil 

 down to a thick syrup. For a light cough add a tea 

 spoonful " tincture of lobelia" to each pint, when 

 cold. 



For a Cough. — Two ounces guii arable; one-half 

 pounds licorice ball ; two ounces rock candy, dissolved, 

 two ounces blood root; one quart water. Mix well; 

 and take a small q isntity often. 



For Piijcs. — White, or black, oak bark, boiled 

 down, with alum added. Wash the parts frequently. 

 Never known to fail. M. A. T., Lockport, JV. Y. 



Gooseberry Pudding. — Mash one pint stewed 

 gooseberries ; when cold stir in two oz. sugar; add 

 two oz. butter and two of sugar beaten to a cream 

 two oz. grated bread, three eggs, beaten; stir all ia 

 in turn; line pudding dish with puff paste, pour in, 

 and bake one-half hour. 



Indian Pudding. — Two quarts scalded milk, one- 

 half pint meal, one-half tea-cup molasses, salt and 

 spice; bake one-half hour. 



Paste Pudding — Make a paste of one egg and 

 flour ; boil three quarts milk ; shred the paste fine 

 and stir in; when cold, add nine beaten egg.s, salt, 

 sugar and nutmeg. 



Wonders — Two pounds flour, three-quarters llx 

 sugar, one-half lb. butter, nine eggs; add mace and 

 rose water. 



Cup Cake. — One cup butter, one do. milk, two of 

 sugar, four of flour, 3 eggs, 1 teaspoon cream tartar, 

 one of soda. 



Orange and Almond Cake. — One-half lb. piifT 

 paste, roll very thin, lay orange marmalade over ifi 

 one-quarter inch thick, four oz. almonds cut up, mix- 

 ed with two oz. sugar and whites of two eggs beaten'; 

 lay over the marmalade, bake in moderate oven. 



Sponge Cake. — Three eggs, one cup sugar, one 

 of flour, one teaspoon cream tartar, half do. soda. 



Muffins. — One quart sour cream, four eggs, foui 

 cups flour, one teaspoon soda. 



Cream Cake. — One pint sour cream, three eggg, 

 one teaspoon soda, one cup sugar, spice. 



Sponge Cake — One lb butter, one of sugar, ons 

 of flour, one of citron, two teaspoons ess. leiMon, one 

 of cream tartar, one-half soda, yolks twenty eggs. 



Lady Cake. — Same as above, only use the whites, 

 instead of yolks. 



Appi<e Pie. — One quart scalded milk, one pint 

 grated sour apples, two egs's, sugar and spice.— 

 A Farmer.— C/ar/tsiouTj, Rock Co., JV, Y. 



