The daily union. [volume] (Washington [D.C.]) 1845-1857, 1855-11-28

Tle PoiaieaI eoadi iaa ~ ne Gernaa cosfsderaes
agaaExracts Of letter from correspondent residing ~
Augsburg, Germany, dated October 81, 1855
'.Tbs seetor d cass il sin in search Of new min
stsrs supply tie places of those whose designations have
already broag ht 70 your notice N former letter.
Those whom be would like % engage n this brilliant
las Baron Doernbefg his former Ambassador 70 Pars) have
preferred TO leave has service, rather tAa become hs @
Il Is nov known that the tae reason the withdrawal
dismissal Of Ha-seupnag and biz friends lof which dismiss
81 hsss arssa .po.sn vas snal shy pa a. a, oasd
tston much Desired BY the ector and which changes
they had promised lin % carry ihroagh
The German Diet though always ready enogh 70 allow
princes make OF their subjects Whatever they Ike
40, red 10 give absolute power 70 ruler who knew bet
Ter than any other Nv % make the dignity Of German
prince defeated 10 The slector ss- himself Jarneyns On
a road without any issue, began 10 blame his ~
consider them better than ielons and traitors
Ii IA said that the ectDr hates Hassenphag and his
late than the thing be had hated most before
that Il spabcan
Germany far learn- He has, in dsmissing BIZ
ministers, refused 10 aos ,sem t. conunue ad interim an Of
ice till be should appoint their sueeessor-
q The little Prince of ppe has his troubles re y IN
the predesment the Eector o. Hese he deposed
be has offered the premiership his dwarf State
than dozen persons but would accept So the
nation Of Lppe Detod exists without government, and
may add that does not get along the on that
accoant and neither has it exercised sy uyorabe effects
on the great European questions OF the day"
rSTEnlca prraarsxSr.
Ayrie,arur Dieistsn Of rae Potent o5es.EssiiA Ba-
considerations visiting Engand oea struck with the
superiority of English bacon particularly Of
that FROM Willis and Yorkshire II Is believed that the DIFF
ference owing solely the mode of preparation We pub
sh the following recipe furnished by Mr.. Browne II l.
worthy of the asteaon Of agricultural readers:
the bacon from the butchers hands il
should have covering OF SALT dried and rolled 10 bDe
POWDER well rubbed in with the hand every part using
the rnger fiji every hole and joint, is important
that should take the salt when ate fresh In twelve
hours all tie brine and damp salt not absorbed should be
scraped of the bacon and removed from the dry
salt added again, uc needed Il before
well rubbed This process should be repested twelve
hours for three days. when zlpetre should be added getting
of previously all the damp salt and brine before and
plying satpetre the salt adding handful Of
latter. quarter OF pound OF sapetre eide OF
bacon weighing seventy pounds sufficient then mix
pound OF brown sugar and pound Of eace
asses and pour the sapere the bacon, adding
little salt daily for three days, which
make the pickle keep we'll and the whole liquor SHOULD be
aded wit teaeup the bacon often convenient
day for the fret weeks after il rst put
the bacon and then less tnsn twice day for the
mairde OF the time needed for it's pcking which our
weeks longer large bacon and then it should be sent
10 the drying house. aud smoked over wood ire"
Patents Of patents FOR the week end
ing Tuesday, November ~ 1855, ars as follows:
Patents 81
Design
Total -