1870. 



XEW ENGLAXI) FARMER. 



539 



DOMESTIC KECEIPTS. 



Hop Yeast — To Make It and Dry It. — 

 Take of good hops one pint ; put them in a 

 thin bag, made for that purpose ; put two 

 quarts of water in your kettle over the stove ; 

 wet the hops and squeeze them to be sure that 

 they will draw out the strength, as there is 

 more or less air in them ; drop your hop bag 

 in the kettle, let it boil five minutes before 

 putting potatoes in ; have six large potatoes 

 nicely peeled, drop them in the hop water, and 

 let them boil until they are tender enough to 

 mash ; lift the kettle off from the fire, drain 

 off the hop water into the yeast jar, which 

 should be sweet of course ; mash the potatoes 

 fine, add to them one heaping teaspoon of 

 salt, and stir into the potatoes, gradually at 

 first, the hop water. Let this mixture stand 

 until it is lukewarm, then add one pint lively 

 fresh yeast, and let it stand over night; in the 

 morning if light, you can fix it to dry. To 

 dry the yeast, have sifted white corn meal, 

 and stir into this light yeast enough meal to 

 make it a soft dough ; with clean hands make 

 it into rolls on the molding board, cut it as 

 thin as you can into cakes, (only for conven- 

 ience in drying,) for as soon as you can turn 

 it with a knife, do so ; dry it in a free circula- 

 tion of air, without being in the sunshine ; in 

 one day or less it will be dry enough to rub fine 

 into powder, which if done will faeiliate the 

 drying process ; in two days, if thinly spread 

 and often stirred over, it will be nearly as dry 

 a* corn meal; in thr- e days it will be dry. 

 The sooner it is dried, the sweeter it will be. 

 After you have it nicely dried, it is well to 

 air it often, say twice a week, as it keeps bet- 

 ter. This quantity is enough for an ordinary 

 fimily three months; then renew it. — Cor. 

 Country Oentlemen. 



Liquid for Cleaning Silver. — Add grad- 

 ually 8 oz. of prepared chalk to a mixture of 

 2 oz. of spirits of turpentine, 1 oz. of alcohol, 

 ^ oz. of spirits of camphor, 2 drachms of aqua 

 ammonia. Apply with a soft sponge, and 

 allow it to dry before polishing. 



Soap without Lye. — Mix ten pounds 

 potash in ten gallons of water ; let it stand 

 over night and in the morning, boil it, adding 

 six pounds grease ; then put all in a barrel, 

 adding fifteen gallons water. Use soft water 

 only, and you will have good soft soap. 



To Renew Kid Gloves. — Make a thick 

 mucilage by boiling a handful of flaxseed ; 

 add a little dissolved soap ; then when the 

 mixture cools, with a piece of white flannel 

 wipe the gloves, previously fitted to the hand ; 

 use only enough of the cleaner to take off the 

 dirt, without wetting through the glove. 



Cleaning Silver-Plated Articles. — 

 White metal articles, electro-plated with sil- 

 ver, should be cleaned with the greatest cau- 

 tion. The use of soap gives to the articles a 

 leaden appearance. If tarnished, rub them 

 with a little whiting, wet with water ; then 



wash with clean, soft, warm water. Dry care- 

 fully, and polish with fine whiting on a piece 

 of soft leather. 



To Cleanse Carpets. — First sweep the 

 carpet well, and scour with warm water to 

 which ox-gall has been added, in the propor- 

 tion of one pint of gall to three gallons of wa- 

 ter. This will cleanse a large carpet, and not 

 only extract grease, but freshen the colors. 

 Gall is a liquid animal soap. 



The Value of Charcoal. — All sorts of 

 vessels and utensils may be purified ftom 

 long retained smells of evt ry kind, in the 

 easiest and most perfect manner, by rinsing 

 them out well with charcoal powder, after the 

 grosser impurities have been scoured off with 

 sand and potash. 



Jellies — In making jellies of apricots, 

 quinces, peaches, apples or plums, peel, re- 

 move the stones or cores, cut in pieces, cover 

 with water and boil gently till well cooked ; 

 then strain the juice gently through a jelly bag 

 and add a half pint of sugai to a pint of juice. 

 (For berries a pound of sugar to a pint of 

 juice) ; boil till it ropes from the spoon, or 

 from fifteen to twenty minu*^es. In making 

 raspberry jelly use one-third currants and tivo- 

 thirds raspberries. 



Peach Jei.ly. — Cut peaches in half, peel 

 them and take out the pits from the stones, 

 make a clear syrup of a pound of white sugar 

 to half a teacup of water. When made and 

 boiling hot put in the peaches and part of the 

 pits — too many pits give a bitter flavor — boil 

 gently ten minutes, then take half of the 

 peaches on to a platter and boil the other half 

 ten miiiutes longer ; mix with the liquor of 

 the peaches the strained juice of three lemons 

 or oranges and one ounce of isinglass or Co-x's 

 Gelentien that has been first dissolved and 

 strained ; fill the moulds half full of jt- lly, let 

 it stand till set, then add the rest of the 

 peaches and fill the mould with jelly. Oue 

 dozen peaches will make a good sized miuld 

 full. It is a very handsome table ornament, 

 and very palatable. 



Fruit Stains. — They are ea'-ily removed if 

 attended to at once, but if left to dry for a 

 day or two it will be a more difficult work. 

 Stretch the stained spot tightly over a deep 

 bowl or pail and pour over it boiling hot; 

 water, letting it filter through till the st lin 

 disappears. The water must be really boiling, 

 not si-mply scaldmg. If the article has been 

 thrown into suds before looking after the 

 stains the hot water will not destroy them. 

 In that case wet the stain, and while wet 

 spread over the spot some chloride of lime, 

 lay the piece on the grass or hang on the 

 clothes line where the sun will stride through 

 for a few minutes, and then wash and boil im- 

 mediately. This is sure, but should bu used 

 with care and judgment or it will eat tbe 

 cloth ; but with proper oversigtit it is safe and 

 reliable. — Mrs Beecherin Christian Union. 



