Nebraska advertiser., 1859-05-26
Family Reeeipts.


10 FeIJuHte R0lr POlCdeT.
Take one drachrn Of musk, four ounces
of lavender blossoms, one and half
drachm Of civet, and half drachm Of
ambergris, pound the whole together, and
pass il through a sieve. Preserve this
mixture il well stopped bottles, and add
more or less thereof as agreeable il your
hair powder.
To Preserve .4Pplss. /
Dry glazed jar perfectly well, put a
! few pebbles in the bottom fill the Jar
with apples, and cover it with bit cf
wood made to fit il exactly; and over that
psf a little fresh mortar. The pebbles
attract the damp Of the apples. The
mortar draws the air from the Jar, and
leaves the apples free from its pressure,
which, together with the principle Of
putrefaction which the air contains, are
the causes of decay. Apples, kept thus,
have been found quite sound, fair, and
juicy, in July.
To greserUs Potatoes from the Frosf
If you have not convenient store place
for them, dig trench three or four feet
deep, into which they are 10 be laid as
they are to be taken up, and then covered
with the earth takeE out Of the trench,
raised up in the middle like the roof Of
house, and covered with straw, to carry
off the rain. They will be thus preserved
from the frost, and can be taken up as
they are wanted.
To prsssrve Grapes tiU W5nier.
bo,,R
nearly ripe, procure some bags made
either of Grape, muslin, gaBze, or white
paper. Select some Of the best punches,
ard, with pair Of sharp, narrow pointed
scissors, cut off all small, unripe, rotten,
mouldy, or imperfect grapes, especially
those eaten by flies or wasps. Inclose
each bunch in bag, and tie the bag fast
with string, so that no insect can get
into it. In the rniddle of a fine day in
October, gather them, with piece Of the
shoot to them, and hang them up in dry
warm room. Dip the end Of the shoots
in melted rosin or sealing wax. Examine
them frequently, lest they should get
mouldy or rotten.
I'm Excellent family WTas
May be made Of equal parts Of red,
white, and black currants, ripe cherries,
and raspberries, well bruised, and mixed
with soft water, Ia the proportion Of four
pounds of fruit to one gallon Of Water.-
When strained and pressed, three pounds
of moist sugar are to be added to each
gallon of liquid. After standing open
three days, during which it is to be stirred
and scum it as it may require,
it is to be put into barrel, and left for a
fortnight to work, when~a ninth part Of
brandy is to be added, and the whole
bunged down; and in two or three weeks
it viii be rich and valuable.
Poultry.
An hour is enough for common sized
to roast. A smart fire is better
than slow one; but they must be tended
closely.
Chickens should boil about an hour
if old, lOnger-in as little water as viii
cook them.
Fricasssd Chicken.
SINCE and cut them in pieces pepper,
salt, and -four them fry them in fresh
butter, till they are very brown take the
chickens out, and make good gravy, into
which put sweet herbs according 70 your
taste.
Chicken Broth.
Cut chicken in quarters; put IN three
or four quarts Of water; put in a cup Of
rice while the water Is cold; season It with
pepper and salt; some use nutmeg. Let
it stew gently until the chicken falls apart.
Ducks do not want to be roasted more
than fifteen or twenty minutes.
A good sized turkey should be roasted
two and half or three hours, slowly at
first.
A goose should be boiled for an hour
before it is roasted, then prepared and
roasted as a turkey.
Pigeons may be either roasted, pot.ed,
or stewed. Potdng is the best, and the
least trouble.
Pigeons should be stuffed and roasted
about fifteen minutes before smart fire.
A nice way Of serving up cold chicken,
or pieces of cold fresh meat, is to make
them into meat pie. @