Domestic Economy. 531 



wished to point out a country where contentment, virtue, and haj)piness 

 were most to be found, he would choose that in which the cottagers' gar- 

 dens were most flourishing ; or in passing through a town, he would take 

 the geraniums in the window as a similar indication. He would not go so 

 far as to say that gardening produced the virtue, but rather that virtue 

 produced the garden. But in this case he believed that, contrary to the 

 general rule of nature, they might add to the vigour of the root by afford- 

 ing nourishment to the branches. Several appropriate and local toasts 

 were afterwards drank, and the afternoon appeared to be enjoyed by every 

 one present, {Cambridge Chron., Sept. 19.) 



Art. VL Domestic Economy. 



The Citric Acid may be prepared from gooseberries, by bruising and fer- 

 menting them, separating the alcohol by distillation, adding carbonate of 

 lime to the residuum, and afterwards water and sulphuric acid. The pro- 

 cess is rather too intricate to be attempted by any who have not some know- 

 ledge of chemistry; but it is satisfactory to know, that druggists may, in 

 future, if they choose to adopt this material, and the process of M. Tilloy, 

 as detailed in the Journal de Pharmacie, for April, 1828, afford an acid so 

 useful in domestic economy (p. 507.), at less than half the usual price. 

 {Phil. Mag., Aug. 1828, p. 155.) 



Potato Flour. Recipe for making the Bi'ead called the Baronefs Bread. 

 — One pound and three quarters of potato flour, to three quarters of a 

 pound of wheaten flour, to be used. Three table-spoonfuls of yeast, to a 

 half mutchkin of milk-warm water, to be poured into the centre of the 

 dish containing the flour, part of which is to be beaten up with the 

 yeast. The flour taken from the centre of the dish into which the 

 diluted yeast is poured, to be wrought up with the batch, when it has 

 fermented. The batch will work up better after fermentation, if the flour 

 then used be entirely wheaten. The fermentation to be allowed to pro- 

 ceed for seven or eight hours ; and, when it is completed, an English pint 

 of warm water should be used, in working up the unfermented flour with 

 ■the batch. In working up the batch, after fermentation, about half an 

 ounce of salt is to be mixed with it. After the batch has been wrought up, 

 it is divided, and put into the required forms, where it is to remain for 20 

 minutes, that, by fermenting in them, it may accommodate itself to their 

 respective shapes. The moulds are then put into the oven, where they 

 remain for a greater or less time, according to their size, one hour being 

 generally sufficient for a quartern loaf, in a large brick oven ; but, in a small 

 oven, three quarters of an hour are required, for a loaf one fourth part of 

 that size ; but the sufficiency of firing is best judged of by the fingers of an 

 experienced baker. The bread is much improved by a small quantity of 

 butter, in the proportion of four ounces to the peck of flour, being mixed 

 "up with the water used in working the batch with the unfermented flour. 

 From the assurance we have receired of the excellence of the baronet's 

 bread, we feel ourselves well warranted in recommending it to the special 

 favour of every thrifty housewife. {Liverness Courier.) 



How to improve dried Pigs. — These fruits, when they are brought to 

 table, are commonly covered with a scurf, composed of a mealy, sugary 

 substance, very disagreeal)le to the teeth, A correspondent says that the 

 way to get rid of this scurf, and render the figs as plump and clear-skinned 

 as when they are newly gathered from the tree, is, first to keep them in a 

 cool and rather moist cellar, for twenty-four hours before using; and, 

 secondly, just before presenting them at table, to put them into a receiver, 



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