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268 



THE ILLINOIS FAEMER. 



Sept 



TO CLEAN BEITANNIA METAL. 



Rub the article with a piece of flannel moisten- 

 ed with sweet oil ; then apply a little pounded rot- 

 ten stone or polishing paste with the finger, till 

 the polish is produced ; then wash the article with 

 soap and hot water, and when dry, rub with soft 

 wash-leather, and a little fine whiting. 



TO CLEAN PEWTEK. 



Scour it with fine white sand, and strong hen 

 lye made with wooden ashes, soda, or pearlash ; 

 then rinse the pewter in clean water, and set it to 

 drain. The best method, however, is to use the 

 oil of tartar and sand. 



FLAXSEED SIRTTP. 



This excellent remedy for a cough is made thus : 

 Boil one ounce of flaxseed in a quart of water for 

 half an hour ; strain, and add to the liquid the juice 

 of two lemons, and a half pound of rock candy. If 

 the cough is accompanied by weakness and a loss 

 of appetite, add half an ounce powdered gum Arab- 

 ic. Set this to simmer for half an hour, stirring it 

 occasionally. Take a wine-glassful when the cough 

 is troublesome. 



STEWED PBAS. 



Not knowing who is responsible for the follow- 

 ing, and it appearing that there may be something 

 in it, we give it for what it is worth. It is claimed 

 to be an excellent dish : 



Take two quarts of green peas ; put them into 

 a stew-pan, with a quarter of a pound of butter, a 

 bunch of parsley, and the heart of a fine lettuce, 

 cut it in pieces, a bunch of mint, three or four 

 lumps of sugar, some salt and pepper, and a very 

 little water. Stir all together, set it on the coals, 

 and let it stew gently for an hour, or an hour and 

 a half. Having taken out the parsley, add a piece 

 of butter, rolled in flour, and stir in the yolk of 

 two eggs just before you send it to the table. 

 1^1 You may, if you choose, put in the lettuce with- 

 out cutting it in pieces, tie it up' with the bunch of 

 parsley and two onions, and withdraw the whole 

 before you dish the peas. Serve up the lettuce in 

 another dish. — Ger. Telegraph. 



A BREAD AND BUTTER PT7D0IKSK 



Cover the bottom and sides of a deep dish with 

 moderately thick slices of bread, thinly spread 

 with butter, and then fill the dish with any kind 

 of sweetmeats. Over this place another layer of 

 bread and butter, and let the dish stand until | 

 thoroughly soaked with the sirup; Make a custard 

 and pour it over the whole. Bake for about twen- 

 ty minutes, and after it is cold turn it out on the 

 dish on which it is to be serv«d. Send to the ta-_ 

 ble with a hot liquid sauce. 



GOOD WAT OF COOKING ONIONS.. 



It is a good plan to boil onions in milk and wa 

 ter ; it diminishes the strong taste of that vegeta- 

 ble. It is \n excellent way of serving up onions, 

 to chop thera after they are boiled, and; put them 

 in a stew pan, with a -Uttle milk, butter, salt and 

 pepper, and let them stew about fifteen minutes 

 This gives them a fine flavor,, and they can be serv- 

 ed up very hot. 



HOLASSBS B£EB. 



Six quarts of water, two quarts of molasses, 



half a pint of yeast, two spoonfuls cream of tartar. 

 Stir all together. Add the grated peel of a lemon, 

 and the juice may be substituted for the cream of 

 tartar. Bottle, after standing ten or twelve hours, 

 with a raisin in each. 



A good harvest drink may be made by mixing 

 with five gallons of good water, half a gallon of 

 molasses, one quart of vinegar, and two ounces of 

 powdered ginger. This will make n»t only a very 

 pleasant beverage, but one kighly invigorating and 

 healthy. — Ger. Telegraph. 



FOR STOPPING MORTIFICATION. 



A tablespoonful of pulverized charcoal, one of 

 honey, one of rye meal, and one of yeast, made 

 into poultice, and applied over the place. — lb. 



CUBE FOR ST. VITUS' DANCE. 



Of black snake root, take a root about four inch- 

 es Pong, the fibres belonging, and put into a pint of 

 water. Prink a wine-glassful three times a day. 

 — Ger. Telegraph. 



A GOOD RECIPE FOR VINEGAR. 



Take forty gallons rain water, one gallon molas- 

 ses, and four pounds acetic acid. It will be fit for 

 / use in a few days. Acetic acid costs twenty-five 

 cents per pound. This is the receipe by which 

 most of the cider vinegar is made, which is sold in 

 the country stores. — iScieiitific Artizan. 



NEW RECIPE FOR MAKING SOAP. 



We lately tried a new recipe for making soap — 

 new at least to us — and as we have had such good 

 success,. I thought it would be well to send you th6 

 modus operandi for the Housekeepers' Department 

 of your paper. 



Pour four gallons of boiling water over six 

 pounds of washing soda and three pounds of un- 

 slacked lime ; stir the mixture well and let it settie 

 until it is perfectly clear. It is better to let it stand 

 all night, as it takes some time for the sediment to 

 settle. When clear, drain the water off, put six 

 pounds of fat with it, and boil for two hours, stir- 

 ring it most of the time. If it it does not seem 

 thin enough, put another bucket of water ou the 

 grounds, stir and drain off, and add as is wamted 

 to the boiling mixture. Its thickness can be tried 

 by putting a little on a plate to cool occasionally. 

 Stir in a handful of salt just before taking off tie 

 fire. Have a tub ready soaked to prevent the soap 

 from sticking, pour it in and let it set till solid, 

 when you will have from the above quantity of 

 ingredients, about forty pounds of nice white soap, 

 at a cost of about two cents per pound. — Oerman- 

 town Telegraph. 



<•» 



Pickles, How to Make Them. 



Pickles, though generally considered contrabard 

 of good digestion, are nevertheless, in universal 

 use, and the clever housewives of the country will 

 not take it unkindly if we give them a full batch 

 of approved recipes. Indeed they will not, for 

 not a few of them have requested information on 

 this subject. Thus compelled, we of course, sub- 

 mit, ^t we want it understood that we publish 

 two-thirds imder protest. — Ed. Wis. Farmer. 



GBSKH TOMATO PICKLES. 



Half peck tomatoes, 3 onions, 2 bell peppers, 



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