The Emporia news. [volume] (Emporia, Kan.) 1859-1881, 1861-08-31
DoMEsTIc DEPARTmENT.

DOMESTIC DEPARTMENT..
- How. TO MAKE AND PACE BUrrER-I
cheerfully comply with your request in Civ
ing such information in relation to packing
and keeping butter through the summer
season as am competent to do, giving YOU
the method that has proved the most sue
cessful with us:
1. In the trst place you ask in regard to
churning. We use dog-power, having the
temperature In warm weather about IS den.
Fahrenheit. which gives the butter a GOOD
solid consistency.
2. When the butter comes, it is removed
and washed with cold ice-water until the
buttermilk is all removed.
8. 1t is then salted-about one ounce of
salt &c g pound of butter-worked in thor
oughly, and set in cool place for twenty
four hours, when it is worked Just sufi-
GENTLY to remove all the buttermik.
4. 1t Is then packed in the frkin, and
covered tight, so as to exclude the air.
s.. When the frkin is filled, then you put
cloth over the butter, put on a good COW
ering of salt, and tEen pour on water, which
makes brine. We keep it thus covered un-
til it goes to market, (it being the only way
We could ever keep dairy perfectly sweet
through the season.
These rules are strictly observed, I will
warrant never to fail, if the butter is prop
erly made.
We use good white-oak frkins. Manner
of preparing them before putting in the but
ter: Fill them with cold water to soak three
or four days /; a handful of salt thrown in
will make them all the better. When we
get ready to put the butter in the firkin, we
rub the inside all over thoroughly with salt,
which forms a brine between the frkin and
butter.
All the salt used about butter in any form
should be good dairy salt, as there is more
or less lime in other salt, which renders il
unfit for butter.
Good soft water is also essential, as hard,
imey water is very Objectionable. Country
Gentleman.
To CLARITY SUGAR FOR PREsERvING-
Put into preserving-pa as many pounds
of sugar you wish to each pound of
sugar put half pint of water, and the white
OF an egg to every four pounds; stir it to-
set it over a gentle fire ; stir it occasionally,
and take off the scum as it rises after =
few boilings-up, the sugar will rise so high
as to run over the side of the pan, to pre-
vent which, take it from the fire for a few
minutes, when it will subside, and leave
time for skimming repeat the skimming
until slight scum or foam only will rise
then take off the pan, lay slightly wetted
napkin over the basin, and then strain the
sugar through it; put the skimming into a
basin when the sugar is clarified, rinse
the skinner and basin with glass of cold
water, and put it to the scum, and set it by
for common purposes Ohio Farmer.
To- Kzr1 Or- G.,z,,.,, H. =,
contributed to the american Agriculturist
by can Old Cheesemaker - s
When brought from their winter quar-
ters in the cellar, wash and dry them; then
with paste of rye or wheat -four, cover
them entirely with clean wrapping paper.
They will need no further attention except
to turn them occasionally on the shelves, to
keep them from molding.
RECIPES
CREAM CAKES Inside. - Half cup of
-four, one cup of sugar, two eggs. Boil one
cup of new milk, beat the -four, eggs and
sugar together, and stir into the milk while
boiling, until sufficiently thickened. Boil
the milk in kettle of water. Flavor with
lemon or vanilla.
Outside.-One cup water. one cup but
ter, two cups sifted -four, five eggs. Boil
-four while boiling. when cool add the eggs,
beating them we'll together, and ne-fourlh
teaspoonful of soda. Drop them upon but
tered tins, quite thin, and bake half an
hour. Then open them at the side with a
knife, and insert as much of the above mix
ture as you like.
GINGER W1NE.-To twelve pounds of SUI
gar add eighteen quarts of water, four
& ~ t. win hrI1i coA
well. Slice the peel Of four lemons, take
all and boil for three-quarters of an hour,
taking off the scum as it rises. Put it into
tub when lukewarm, and add three-quar-
ters of spoonful of yeast, the juice of four
lemons, and one pound of raisins, chopped.
Put into the eask, let stand fortnight,
stirring every day, then add quart of
brandy and one ounce of isinglass. Stop it
down, and it will be fit to bottle in six weeks.
-Rural Ne,c Yorker.
BREAKFAsT RoLLs.-Pare and boil four
rood-sized potatoes, mash fine, pour in wa
ter sufficient for four or six quarts of flour,
three tablespoonfuls of hop yeast, one OF
salt one cup of lard or butter, two we'll
beaten eggs. Knead well over night, work
in a teaspoonful of saleratus in the morning,
cut them out as you would biscuit, and roll
long. put them on she tin, let them stand
till light, and bake in quick oven
ALMOND CAKR.-One cup OF butter, three
cups OF sugar, four cups of -four. one cup
of sweet milk, one spoonful cream tartar.
half spoonful soda, one spoonful bitter al,
mond, whites of eight eggs.
SPONGE CAKE.-One cup of sugar, three
eggs, two cups -four, one spoonful cream
tartar, half cup rich cream, half spoonful
soda, one spoonful extract of lemon. StiI
all together five minutes
DEBATE IN THE SENATE.