Prescott journal. [volume] (Prescott, Wis.) 1861-1871, 1866-06-30

| work and stretch well with two
| fingers of each hand, smeared with but
ter to prevent it adhering. 1t can thus
be made beautifully light and porous.
When worked enough, stretch 1T out
| and cut it into sticks; it thus makes q
very nice csndy.-F. C. Smith, Fairfield
Co., Conn. - Etf FFss
Fly DEsTRoYER. T. of FalIston, Mo.
writes that the following simple prep
aration, originating with her servant,
has proved very effective: ''Beat up
the yolll of an egg with tablespoon
full each of molasses and finely ground
black pepper; set about in shallow
plates every two or three days for a
week, and the flies will be rapidly de-
stroyed, and may be swept up in hand
fuls. F"
''SALF RISING" BREAD. Take a pint
bowl about one-third full of quite warm
water, put in bit of soda as large as
half pea and small pinch of salt;
thicken the water with flour until as
stiff as batter for pancakes, then set the
bowl in a vessel of very warm water and
place it where it will keep about the
same temperature, taking care not to
scald, as that will spoil it. In from five
to seven hours this will ferment; let it
rise until nearly full, then warm about
three pints of milk water will do very
well, but the bread will not be as white
and tender), stir in flour enough to
make q stiff batter, and add the above
yeast, mixing it all thoroughly together,
and set where it will keep quite warm.
t., Al.
to mould into loaves by adding more
-four. The above quantity will make
three good sized lOaves. Mould and
put in tins, and set them again where
they viii keep warm until they rise to
about double size, then bake in a quick
oven. If any one will follow this pro-
cess IN every respect, [ think they can
not fail to make q wholesome and heal
thy bread. / sometimes use a part
Canaille to make the yeast, as it will
ferment quicker, but of course the
bread will not be as white. The yeast
should be stirred occasionally for the
first two or three hours but never after
1T begins to ferment.-E Il. @. Lyndon,
WinOOSki, HIS.
CANNING SWEET CoRN.-Take good
sweet corn, cut 1t of the cob and put 1T
in porcelain kettle with water enough
to cover the corn, and boil it until done;
dip from the kettle while boiling, into
the can, which If tin, set on the stove;
when a can is full, put on the cover and
press 1T down while putting on the
melted wax-one can at a time, that you
may be certain to have them sealed
while hot; watch them as they cool, and
put on more wax if at any place it sinks
in or bubbles up rs the wax often does
when. you press on the cover; il Is a good
plan when the cans get cool enough to
handle, to dip the tops into the melted
wax before putting them away, for then
you are more sure of having the air per-
fectly excluded This is as ''clear" a
recipe as 1 can give the young House
keeper" IL does not matter so much
how long you cook the corn, peas,
beans, or anything you can, only so that
you have them thoroughly heat through
and the cans and covers hot, and do the
work quick, not allowing anything time
to cool until you have them all sealed
and set aside; but watch them closely
while cooling, and be certain that there
is no little crevice through which the
air can penetrate; last, but not least,
they must be kept in cool, dry place,
where they will not mold in summer or
freeze in winter. Mrs. III. j. ID.