The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1856-1888, 1858-04-15
HoSoLuru, April 10. 1858

HONOLULU, April 10, 1855.
Mr. EDITOR IL send for insertion in your sars
two extracts, which without audacity. I may say viii
enlighten some Of the people. Soda, acid and woodr
measures, for s11e by g. P. Judd, corner of Fort and
Merchapn Streets.
.Emerson's Magazine for February, 1858, SAYS:
"I venture to give you the process of making ,
pure and healthy u~nfermented bread.
"Take of ordinary -four three pints or two quars
"Bi-carbonate of soda, a wooden. or glass measure
soiid1y full, Chat is, well shaken docn, and levena
across the top with a knife and holding in bulk 81
fluid drains. Mix the -four and soda well together
by putting them through a common meal sieve into
q bake howl or k~neading trough.
"Pour into another vessel nearly a pint and hall
of cold water, and add to it the. quantity Of pure
muriafic acid that will just I'll the same wooden
measure in which the soda was measured; pour the
water and acid into the -four, and rinse out the bowl
and measure with n very little more water; stir the
-four and acid water rapidly together with a heavy
wooden spoon. and then pour the dough, which Is
now very moist. ont into a creased bake pan. Ts.
upper crust NAV be improved by throwing a few
spoousful of water over it and dwelling it with the
spoon.
Snow bake immedintely in a hot oven Of uniform
heat for ore hour, more or less, according to the
thickness Of the loaf.
The acid and soda combine and form the neces
sarv quantity of salt. and the liberated carbonie acid
gas raises the bread into a light spongy mas. For
buckwheat cakes, the chemical ingredients are used
in the same rroportions as for bread. Let the soda
be first mixed with the -four. and the latter be miis
of the proper consistence with pure cold water. To
this add the due prnporfion of the pure mnriatic acid,
stir It in rapidly and m baking the cakes in
the usual manner"
The New York Tribune for January 80 in an art
Gle on sugar making describes
""orLERs.-SaD-kettles are antiduated. II you
possess any Of these old ogies. use them for the only
purpose they are ft for, the sforac e of sap. or concen-
trated sirup, and get n act of sheet-ircn pans. Thss
you can also make Yourself. See how cheaply. Buy
good sfove-pipe iron in large sheets; punch two RVS
of holes. not in exact straight lines, around the eir,
one row close TO It and the other an inch and A hall
from it. Nail this upon n frame made of II inch
stuff. 6 inches wide. one row of nails, which should
be large-headed tacks or mall wrought clout nails
in the edge Of the Frame, and the other in the sds,
upon which the edges of the iron are turned up all
round. You may. If you fear having an nnticAf
joint. use a little white lead, but it is not generally
necessary"
.THE FuRNAcE-Build two straight walls as long
as all the pans vou will use. and a little less wide
apart than the width Of your pan, raising at the end
Of each pan so that the second will discharge thu
Juice through n cock, or spout, closed by a valve o.
chean gate. Under the joint there must be a fat
stone. or brick work, or iron plate. There is no
occasion to build the pans fast in the furnace, they
are more convenient movable. If You have pans
enough TO use up all the heat in its passage unief
them to the chimney. you viii he surprised to see no"
rapidiv the winter evaporates. You must I'll in the
bottom Of fhe ffue so as TO keep the FIRE mp to the Dot
tom of the last PAN"