The examiner. [volume] (Louisville, Ky.) 1847-1849, 1847-10-02
AGRICULTURAL.

How TO MAKE E-BUTTER-In the d.
cember number (lci6) Of the Agricuturalsl
you express a wish TO know how the best a,ol,-
butter can be made, and as / consiCer myselfg.
fat at that business, | have great pleasure "A
sending such directions as | believe 10 b. In,
best
The large eoPPer-kettle thres-Quarlers fsI Of
nsr sueef cider, MADE from sound apples Is 3
over the ire before five O'Clock in the mo-ui,g
let il boil two hours, and then put in as man
apples, which were peeled. cored, anu cut D,
the night before, will nil the kettle anC A. IA,
same time, throw in about two quarts Of asee-
iy cleaned peach-stOnes, which BY sinking
the bottom, and being moved abouc inc-s..
by the stirrer, prevent the fruit from settl' -1'
burning, which would spoil the whole 80
care in selecting the apples 10 81 -
proportion Of sour ones; for, 81. -
sweet, unless this precautoR 20 -
Will have vapio taste thai R~ -, g., -.r,,.
and all the apples must be " -, IL.
easily TO Jelly. On the , - - 60. =.
place numerous pan. .nS - 8 80. 49,
cider, simmering asI s,ewing which 4 en-,
~ uio in succession the con
Sm, 49, ~ , Ough TO make room Tor then
o'clock 1 never allow any mOrr
the mass The boiling mast Z
eadily until the whole Is reduce ~
tllCh nltTlnaldCc, OF a !NA
ORC" :, color, and no cider separates when
small portion il cooled for trial
From the moment the first apples are Pu. Inis
the boiIinp cider. the whole must be stirre- with
out a moments intermission, otherwise II vii
ss,tl. and burn: but the handle Of the stirrsT
must be pass.>d from hand TO hand ~ often as
j fatigue or incl nation makes a Change desirable
NV kettle bol,1 Is half barrel OF cider, waich,
with the first appi-s in Il, begins TO boil about
nine o'clock in the morning, and the whoe .
done enough by eight o CLOCK IN the evening
when sufficient quantity OF powered al
spice, cloves, and cinnamon may De aoee- -
season il TO your taste. The apple Dniier nus
be dipped out as soon as possible when II stops
boiling; for. if il cools in the copper or brass
is in danger of becoming poisonous, as NAV e
detected even by the unpiea Sant taste impAreI
by the action of the acid upon the copper
prefer sweet stone. or earthen-Syare pots TO keP
il in, but where the quantity made Is very isrs''
a barrel may be employed.
How TO MAKE PIckLEs-In the prepara0l
of pickles, it is highly necessary 10 ayec en-
ploying metallic vessels; both vinegar AZ
salt corrode brass, copper, lead, &c, and 0eceias
poisonous When it is necessary 10 heal q
boil vinegar, it should be done by placing i ID
a stone-ware jar in a vessel of hot water or %
a stove. Glazed earthen or potter ware sh0ad
be avoided either for making keePin 'As
pickles in, as it is dangerous TO health on "a
count of its being glazed with lead, which a.
acids will corrode or dissolve.
Pickles should be kept from the air as much
a. possible. and only touched with woOdea
spoons The vessels in which they are sept
should be made of glass or stone, and even those
Of wood may be employed with success. They
arc also better preserved in small bottles or Jars
than IN large ones, as the more frequent open
ing OF the latter exposes them too much TO the
air Copper, or verdgris. is frequently adeea
TO pickles, to imPart a green color. but n
poisonous ingredient becomes mixed with oa'
aliment, the effect of which on the health Of IN
dividuals cannot but be sensihly felt II a g7ee-
color be desired, it may be impaired to the P'cs-
lee by STEPPING in vinegar vine-leaves. or those
Of parsley, or spinach. "A teasponful Of olive
oil 10 frequently added to each bottle to keep ihe
pickles white.
t'Aerkins may be made oy sleeping small Gu
cumbers in strong brine for a week, and then
after pouring it off, heating il to the boiling
point, and again pouring IL on the fruit ID
twenty-four hours, let the cucumbers be dram
cd on sieve. then put into wide-msuthed bot
ties or jars, hli them up with strong picking
vinegar, boiling hot, in which has been sieepea
q little spice; cork up Immediately, and tie over
with bladder. As soon as cold, dip the eors'
into melted botile-wax, and keep them in COO
place until required for use.
In . similar manner may be picklej, onions
mushrooms, large eucumbers, green naSiurtiums'
gooseoerries, canteopes walnuts, melons, bar
berries, peaches, lemons. tomatoes, bean and
Pea-pods, COLLINS, grapes, radishes. cauAOwers'
red cabbage and beet root, observing that no
softer and more delicate articles do not require
so long soaking in brine the harder anc eOars-
er kinds, and may often be advantagcously PICK
led simply by pouring very strong vinegar OVe'
them, without the application of heat
| WASHING HASps.--To promote the softness Of
the skin, mild emollient soaps, those abouna-
ing in oil, should alone be used, by which means
chaps and chilblains will generally be avoided
The coarse, strong kinds Of soap, or those con
tanning much alkal, should for a like reason DC
rejected, as they tend to render the skin rough
dry, and brittle. The immersion Of the hano'
in alkaline leys, or strongly calculated wa'ei'
has similar effect When thsaiands are very
dirty, little good soft soap may be used WIN
warm water, which will quickly remove oN
and greasy matter The use of little sand u y,
powdered pumice-stone, with the soap, wa
generally remove the roughness Of the SAB
even when induced by exposure to cold. j,
The use Of a small quantity of chloride u
lime and warm water, will impart deIiea''
whifeness to the skin; but this should only o.
casonally b employed, and then it should I'M
mediately b washed off with clean water to TO-
move ito odor.-Am. Agricsltsrslisf-