Delaware gazette. [volume] (Delaware, Ohio) 1855-1886, 1864-03-04
NO. 49.
DOMESTIC ECONOMY.

y TREArNENr OF CRoUP-Halls Journal
o Health says Group is an inflammation
e the inner surface Of the windpipe. Infamm
e tion implies heat, and that heat must be sui
dued, or The patient will inevitably die.
E prompt efforts are made To cool the parts
case Of an attack Of Group, relief will be 4
prompt as it is surprising and delightful A
, know that cold applied to a hot skin cools i
but all do not as well know and understan
that hot water applied TO an infamed ski
viii aE certainly cool il off Hence the an
i plication Of ice-cold water with linen cloths
or almost boiling water with wooden flannel, i
very efficient in the cure Of Group. Take tw,
or three pieces of wooden hanne of two folds
large enough to cover the whole throat ane
upper part of the chest, put these in pan O
water as hot as the hand can bear, and keet
thus hot, by adding water from boiling
tea-kettle at hand let two or three Of the
aanpels be in hot water all the time, with a
dry flannel covering the wet one, 80 as to keep
the heat in to some extent the fannels should
not be so wet when put on as 10 dribble the
water, for il is important TO keep the clothing
as dry az POssible, ard keep up the process un-
til the phlegm is loose, The child is easier and
begins to fall asleep; then gently wrap dry
flannel over the wet one which is on, 10 as to
cover il up entirely, and the child is saved
When it wakes up both lannels win be dry.
MAKING BREAD.-The secret of making good
bread is to make sure that it is thoroughly
kneaded, SO as to bring every grain Of -four in
contact with its equivalent grain of water
and to diffdse the yeast uniformly throughout
the masS, or else the resulting gas will be IL
berated in excess in one spot, and not at all
in another. This is seen in badly kneaded
loavesEin the holes they contain, and in a
crust that easily detaches from the crumb, as
though it had been lifted up by internal force !.
The air-celIs in we'll knended loaf are fine
and uniform at the same time. II the -four
and yeast are decidedly good and the knead-
ing decidedly bad, the bread will not give
satisfaction. On the other hand good knead-
ing, good moulding, and good baking, win
make second or third rate quality of flour
almost equal TO the best
PREPARING GUUE FOR READY UsE.-To
any quantity of glue use common whisky in
stead OF water. Put both together in a bot
tie, cork it tight, abd set it by for three or
four days, when it will be ft for use without
the application Of heat. Glue thus prepared
will keep for years, and is at all lines fit for
use, except in very cold weather, when it
should be set in warm water before using
To obviate lhe difficulty OF the stopper get
ting tight by the glue drying ia the mouth of
the vessel, use a tin vessel with the cover fit
ting tight on the outside TO prevent the es-
cape Of the spirit by evaporation A strong
solution of isinglass made in the same manner,
is an excellent cement for leather.
MAKING BRINE FoR BEEF.-A correspond
en-: Of the Rural New Yorker says: Pack your
beef close into the barrel, then take ounces
of saltpetre, 10 lbs of salt, and IL uts. Of wa
ter for every leo lbs Of beef Put these into
your kettle, and boil until well dissolved.
Then pour boiling hot upon your beef, cover
the barrel close to keep in the steam. IF you
want 10 Dry any portion, you can take it out
of The brine 10 forty-eight hours and hang up.
In the spring take out the beef and cleanse
the brine, adding one-haIf ofthe original quan-
tity ofasalt and saItpetre, and as much water as
will coyer the beef when repacked, letting the
brine stand and get cold before pouring it on
the beef ........-
R1oE GAKEs-7-7 Beat the yolkes Of a dozen
eggs for nearly half an hour with an egg-bea- |
ter, mix well with them ten ounces Of refined
sugar, pulvreized, put in half pound Of rice
-four, little orange or lemon water, or bran
dy, the rinds of two lemons grated, then add
the whites Of the eggs, well beaten, and stir
the whole for fifteen minutes. Put them into
: pan and set them in quick oven for half an |
hour. This is delicious cake, and well worth |
trying. a7 g--' f's a ~
Ii To CLEAN. PAINT.--Here is an item for the |
benefit of our housekeeping readers;-Smear
) piece of flannel with common whiting, mix. |
Cd TO the consistency Of common paste, in
warm water. Rub the surface TO be cleaned |
quite bFiskly, and wash of with pure cold wa
Ter, Grease spots in this way will be almost
instantly removed, as well as other filth, and |
the paint viii retain its brilliancy and beau
y upimpaired, r, -... .............
BKKR BREAD PUDDING. = Half pound OF
stale bread crumbs, one pint and half VI |
boiling rnilkLpoured over six eggs, beat light
aud added when the milk cools-a quarter |
1f a pound Of butter, quarter of a pound |
brown sugar, one nutmeg, and three qua rters |
0f pound of eurrants. Melt the butter in
the milk-beat the eggs and sugar together
land butter the dish in which the pudding is
10 be baked. a Is |
FLASHED SYRUP This excellent remedy
or cough is made thus:-- Boil one ounce OF
laxseed in a quart Of water, for half an honr
train and add 10 the liquid the juice Of two
emons, and half pouad Of rock candy. I'll
be cough is accompanied with weakness and
} losso appetite, add half an ounce of pow
Tered gum arabic. Set this to simmer for
lalf an hour stirring it occasionally Take
wineglassful when the cough is trouble
ome. -f-,., ell =.
iPorAToE CUsTARD Ten potatoes boiled
oft, six or eight eggs. sugar to your taste, one
.up Of milk, quarter-pound butter, nutmeg,
ssence Of lemon, brandy and wire TO your
aste. Mash the potatoes very fine
CRAckER PIE.-Eight crackers pounded
inc, on which pour boiling water to soften,
light 1easPoonful of vinegar, eight of sugar,
one lemon; if too stiff add water \.
RtcE PUDDING.- Halfpint of rice boiled;
Train of. the water, and let the. rice get cold;
wo ounces butter, four ounces sugar one quart
rice milk, hve eggs beaten very light, table
poonfuI Of netmeg and cinnamon. Stir all
Ogethef, a-s ..saat y bry .a.. F:
RA1s1N CAKE- One pound sugar, half-pound
,utter, one and half pounds -four, four eggs,
alf pint thick milk, ono teaspoonlul of soda, {
ame of cream OF tartar, one nutmeg, half /
,oupsi 'raisins, halfpint thick milk, one teas
,oonfaI- Soda. same Of. tartar, one nutmeg,
raisips. half-poupd curran,s. {
LEaoN CAKE. One cup butter, three cups {