76 
THE CULTIVATOR. 
PeBv 
improving the soil; in the hollows and swamps, lie de¬ 
posits of muck and marl, which will one day be more 
valuable than gold mines in their effect upon the true 
prosperity of that region. A vast part of the richest 
land is tying idle from the mere presence of water, and 
it was a source of satisfaction to me, that the present 
race of exhausting farmers, too many of whom yet re¬ 
main, there, do-not know enough to touch it. They look 
upon it with contempt, and will leave it for their more 
skilful successors to subdue and cultivate - T these will not 
only do this, but will find enough surplus material to en¬ 
rich the worn out uplands to which their predecessors 
have confined themselves. I might continue upon this 
topic with interest to myself, and as I think with advan¬ 
tage to your readers, but lest they should disagree with 
me in this latter opinion, will turn to some other subject 
in my next letter. Yours truly. John P. Norton. 
DOMESTIC ECONOMY. 
Washing Fluid. 
Eds. Cultivator —Take one pint alcohol, one pint 
spirits turpentine, two ounces ammonia, (hartshorn,) 
one ounce camphor gum; mix all together, and bottle— 
cork tight—shake before using. 
Directions for using. —For every five gallons of wa¬ 
ter, about milk-warm, add one pint of soft soap; then 
put in three table spoonfuls of the preparation. Soak 
the white clothes thirty minutes; then rinse or wring 
them out, rubbing them where the most dirt appears. 
Then put them into clear, cold water, without soap, and 
boil thirty minutes, and rinse them in clear cold water. 
The same preparation will answer for colored flannels 
and calicoes. Soak them thirty minutes, rub and wring 
them out. Then pass them through the water in 
which the white clothes were boiled, which will cleanse 
them sufficiently for rinsing. 
This is a method which has been practiced in my fami¬ 
ly for some months, and I think it superior to any other 
I have known. It makes a great saving of time and 
labor. Julia E. Hanchet. West Stockholm, N. Y. 
Pine-Apple Cheese. 
A summary of the mode of making this cheese, as 
practiced by Mr. Robert Norton, of Rushford, Alle¬ 
gany county, N. Y., is given in the journal of the N. 
Y. State Ag. Society, from which we take the following. 
It appears that Mr. N. is from Goshen, Ct., and he is 
probably a relative of Mr. Lewis M. Norton, of that 
place, who was the first manufacturer of pine-apple 
cheese in this country. The particulars of his mode 
were given in our volume for 1845, page 288. 
11 His curd is kept until its age brings it into the same 
chemical state that is produced by a thorough scald; 
after which it is cut into pieces one inch long and three- 
eights of an inch square, by a machine which works up 
20 lbs. per minute; after this it is warmed by water to 
90°. and salted at the rate of 1 lb of salt to 50 lbs of curd. 
The pine-apple cheeses are at first pressed smooth with a 
neck projecting from the lower end, to which the pressure 
is applied. The impression is made by a net, which is 
Stretched on by a screw, after softening the cheese in hot 
water. This toughens the rind and insures the cheese a 
safe arrival after a long voyage. The Norton cheese is 
in very great demand by California shippers. The 
shipping cheeses weigh about 10 lbs. each, and are press¬ 
ed in tin hoops, in perpendicular columns, containing 
nine cheeses each.” 
—-- 
Recipes for using Indian Com Meal. 
We take the following from a phamphlet published by 
the Atlantic Dock Mills Company, Brooklyn, N. Y., in 
relation to Stafford's process for drying Indian corn, and 
the various modes of preparing it for food. Mr. Staf¬ 
ford, it will be remembered, is the inventor'of a valuable 
process for drying grain by steam, several notices of 
which have been giving in previous numbers of our 
journal. The company above mentioned now use Mr. 
S.'s process in preparing their articles: 
Plain Baked Pudding. —-One pint of corn flour, one 
quart milk, half a pint molasses, a teaspoonful of salt. 
Mix together cold, in the dish in which it is to be baked. 
Set it in the oven, and stir occasionally until it begins to 
cook. Bake an hour and a half. Eat hot with butter 
or sauce. 
Egg Pone. —Three eggs, a quart of cornflour, a large 
tablespoonful of fresh butter, a small teaspoonful of salt, 
a half pint (or more) of milk. Beat the eggs very lighty 
and mix them with the milk. Then stir in, gradually, 
the corn flour; adding the salt and butter. It must not 
be a batter, but a soft dough, just thick enough to be 
stirred well with a spoon. If too thin, add more corn 
flour; if too stiff, thin it with a little more milk. Beat 
or stir it long and hard. Butter a tin or iron pan. Put 
the mixture into it; and set the pan immediately into 
an oven, which must be moderately hot at first, and the 
heat increased afterward. A Dutch oven is best for this 
purpose. It should bake an hour and a half or two 
hours, in proportion to its thickness. Send it to table 
hot, and cut into slices. Eat it with butter, or molasses. 
Griddle Cakes. —The following is called “ Masters' 
Recipe,” and it will be found one of the best, if not the 
master receipt, for making griddle cakes. 
One and a half cups of corn flour, scald with boiling 
w r ater, one pint milk, one cup of wheat flour, three eggs. 
Stir in the yolks; beat the whites to a stiff paste before 
mixing. One teaspoonful of carbonate of soda, and salt 
to suit the taste. 
Making Candles.— Experience of Mrs. T-, of 
Ohio. Prepare small wicks of the best wick yarn, and, 
after being prepared, completely saturate them in clear 
spirits of turpentine; then dry them thoroughly, before 
the tallow is applied. Candles made in this way will 
burn much clearer and last much longer than without 
the spirits of turpentine. 
How to Make a Good Cup of Tea.—M. Soyer re¬ 
commends that, before pouring in any water, the teapot, 
with the tea in it, shall be placed in the oven till hot, or 
heated by means of a spirit lamp, or in front of the fire 
(not too close, of course,) and the pot then filled with 
boiling water. The result, he says, will be, in about a 
minute, a most delicious cup of tea, much superior to> 
that drawn in the ordinary way. 
Poisons. —Vessels of copper often given rise to poison¬ 
ing. Though the metal undergoes but little change in 
a dry atmosphere, it is rusted if moisture be present, 
and its surface becomes covered with a green substance 
—carbonate or the protoxide of copper, a poisonous 
compound. It has sometimes happened, that a mother 
has, for want of knowledge, poisoned her family. Sour- 
krout, when permitted to stand some time In a copper 
vessel, has produced death in a few hours. Cooks some¬ 
times permit pickles to remain in copper vessels, that 
they may aquire a rich green color, which they do by 
absorbing poison. Families have often been thrown into 
disease by eating such dainties, and may have died, in 
some instances, without suspecting the cause.—D r. 
Thompson. 
