Nebraska advertiser., 1859-05-19
Family ReeeiptS.


ONeuP olt0 easy SuetAOd OI OfetD1HBq
One bushel of malt, and three quarters
of pound of hops, will, on an average.
brew twenty gallons of good beer.
For this quantity of malt, boil twenty
four gallons of water; and having dashed
it in the copper with cold waterto stop
the boiling, steep the malt (properly
covered up) for three hours; then tie
up the hops in hair cloth and boil malt,
hops, and wort, altogether for three quar-.
ters of an hour, which viii reduce it to
about twenty gallons. Strain il of, and
set It to work when lukewarm.
In large brewings, this process perhaps
would not answer; but III small ones,
where the waste is not so great, and where
the malt can be boiled, the essence is sure
to be extracted.
Uses Of ground Evy IN Als, &c.
The leaves thrown into the vat with ale.
clarity it, and give it an antiscorbulic
quality. The expressed juice mixed with
little wine, and applied morning ard
evening, destroys the white speeks on :
horses eyes. @ -E-a
To make Ginger Beer.
To every gallon of spring water. add
one ounce of sliced white ginger, one
pound of common loaf sugar, and two
ounces of lemon juice, or three large
tablespoonfuls; boil it near an hour, and
take off the scum then run it through q
hair sieve into tub, and when cool (viz.
20 degrees) add yeast in proportion Of
half pint to nine gallons; keep it in a
temperate situation two days, during which
it may be stirred six or eight times; then
put it in cask, which must be kept full,
and the yeast taken off at the bung.hole
with a spoon. In fortnight add half a
pint of fning (isinglass picked and steep
ed in beer) to nine gallons, which will, If
it has been properly fermented, clear il
by ascent. The cask must be kept full,
and the rising PARTICLES taken off at the
bung-hole, When fine (Which may be
expected in twenty.four hours) bottle il,
cork it well, and in summer It will be ripe
and fit to drink in fortnight. l-I
TO make Yeast or Barn. go
Mix two quarts of soft water with wheat
-four, 10 the consistence of thick Cruel,
or soft hasty pudding; boil it gently for
half an hour, and when almost cold, stir
into it half a pound of sugar, and four
spoonfuls of good yeast. Put it into q
large Jug, or earthen vessel, with narrow
top, and place it before the fire, so that il
may, by a moderate heat, ferlnent; the
fermentation will throw up 4 thin liquor.
which pour off and throw away; the re-
mainder keep for use in cool place, in a
bottle or jug tied over. The same quantity
of common yeast will suffice to bake or
brew with. Four spoonfuls Of this will
make fresh quantity as before.
.Nes0 method Of cleaning SilEs, WoOllens,
and Cottons.
The following receipt is recommended
as good method of cleaning silk, woollen,
and cotton goods, without damage to the
texture or color of the same
Crate raw potatoes to fine pulp in
clean water, and pass the liquid matter
through a coarse sieve into another vessel
of water; let the mixture stand Till the
fine white particles of the potatoes are
Orecipitated; then pour the muciIaginous
liquor from the fecula, and preserve the
, liquor for use. The article to be cleaned
: should then be laid on linen cloth on a
table. and having proyIdeda clean sponge.
: dip the sponge in the potato liquor, and
applying it to the article to be cleaned,
till the dirt is perfectly separated then
wash it 1t clear water several times. Two
middle sized potatoes will be sufficient for
pint Of water. The white fecula will
answer the purpose Of tapioca, and make
an useful nourishing food, with soup or
milk, or serve TO make starch and hair
powder. The coarse pulp, which does
; not pass the sieve, is of great use in clean
ing worsted curtains, tapestry, carpets,
or other coarse goods. The mucilaginous
liquor will clean all sorts Of silk, cotton,
or woollen goods, without hurting or spoil
ing the color; itmay be also used in cleans
ing soiled paintings or furniture. Dirty,
I painted wainscots may be cleansed BY
! wetting a sponge in the liquor; then dip
l ping it in little fine clean sand, and
; afterwards rubbing the wainscot with il.
Method Of preserving Grapes. %
e Take a cask or barrel, inaccessible to
:. the external air, and put into It, layer
of bran, dried in an oven, or Of ashes
; we'll dried and sifted. Upon this place a
. layer of grapes well cleaned, aud gathered
; in the afternoon Of dry day. before they
: are perfectly ripe. Proceed thus with
: alternate layers of bran and grapes, til
the barrel is full, taking care that the
: grapes do not touch each other, and 70 LEI
: the last layer be of bran; then close the
= barrel so that the air may not be able "a
= penetrate, which is an essential point
: Grapes, thus packed, will keep nine OF
= = even twelve months. To restore them iC
. their freshness, cut the end Of the stalh
Of each bunch of grapes, and put that o.
J. white grapes into white wine, and that oi
black grapes into red wine, as you would
N put flowers into water, TO revive or keeY
them fresh. SO ~
! To taks War ovt of EslUst of al Colors
u u ereept Crimson.
- Take GRUMPY wheaton loaf, cur Il II
- ~ two, toast it before the FIRE, and, Will,
= very hot, apply it to the part spotted viii
way Thpn aDnlv pofhar niece nj fOaafot